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Alto-Shaam AR-7H [11/32] Manual control identification
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OPERATING INSTRUCTIONS
MN-28953 (Rev 0) • 09/13 • AR-7H Hot Holding Rotisserie Companion Operation & Care Manual • 9
60 F
80
100
120
140
160
180
200
OFF
100
40
120
140
160
180
190
200
210
220
60
70
80
90
100
°C
°F
MANUAL CONTROL
IDENTIFICATION
HEAT INDICATOR
LIGHT
THERMOSTAT
ON/OFF SWITCH
TEMPERATURE
GAUGE
HEATING PROCEDURE
1. PREHEAT AT 200°F (93°C) FOR 30 MINUTES.
When the ON/OFF Switch is turned to the ON position
and the thermostat is turned clockwise, the indicator
light will illuminate and will remain lit as long as the
unit is calling for heat. Allow a minimum of 30 minutes
of preheating before loading the holding cabinet with
food. The indicator light will go OUT after approximately
30 minutes, or when the air temperature inside the unit
reaches the temperature set by the operator.
2. LOAD THE CABINET WITH HOT FOOD ONLY.
The purpose of the holding cabinet is to maintain hot
food at proper serving temperatures. Only hot food
should be placed into the cabinet. Before loading the
unit with food, use a food thermometer to make certain
all food products are at an internal temperature range
of 140° to 160°F (60° to 71°C). All food not within the
proper temperature range should be heated before
loading into the holding cabinet.
3. RESET THE THERMOSTAT TO 160°F (71°C).
Check to make certain the cabinet door is securely
closed, and reset the thermostat to 160°F (71°C).
THIS WILL NOT NECESSARILY BE THE
FINAL SETTING.
The proper temperature range for the food being held
will depend on the type and quantity of product. When
holding food for prolonged periods, it is advisable to
periodically check the internal temperature of each item
to assure maintenance of the proper temperature range.
THERMOSTAT AND HEAT LIGHT SEQUENCE
Whenever the thermostat is turned ON the heat indicator
light will indicate the power ON/OFF condition of the
heating cable, and consequently, the cycling of the cabinet
as it maintains the dialed cavity temperature. If the light
does not illuminate after normal start-up, the main power
source, thermostat, and/or light must be checked. If the
warming cabinet does not hold the temperature as dialed,
the calibration of the thermostat must be checked. If the
warming cabinet fails to heat or heats continuously with the
thermostat OFF, the thermostat must be initially checked for
proper operation. If these items are checked and found to
be in order, a continuity and resistance check of the heating
cable should be made. SEE CIRCUIT DIAGRAM.
THERMOSTAT CALIBRATION
The thermostat is precision calibrated at the factory.
Normally, no adjustment or recalibration is necessary
unless the thermostat has been mishandled in transit,
changed or abused while in service. A thermostat
with a sensing bulb operates on hydraulic pressure,
consequently, any bending of the bulb results in a change
in its volume, and alters the accuracy of the thermostat
calibration.
A thermostat should be checked or recalibrated by
placing a quality, thermal indicator at the center of an
empty holding cavity. DO NOT CALIBRATE WITH ANY
FOOD PRODUCT IN THE CABINET. The thermostat should
be set at 160°F (71°C), and should be allowed to stabilize
at that setting for a minimum of one hour. Following
temperature stabilization, the center of the thermal
swing of the air temperature within the cabinet should
approximately coincide with the thermostat dial setting.
If calibration is necessary, the calibration screw should
be adjusted with great care. The calibration screw of the
thermostat is located in the thermostat dial shaft. With
the shaft held stationary, a minute, clockwise motion of
the calibration screw appreciably lowers the thermostat
setting. A reverse, or counter-clockwise motion
appreciably raises the thermostat setting. After achieving
the desired cycling of the thermostat, the calibration
screw must be sealed. Place a few drops of enamel sealant
directly on the calibration screw.
(RED NAIL POLISH OR EQUIVALENT IS ACCEPTABLE.)
Содержание
- Hot holding rotisserie companion 1
- Installation 1
- Maintenance 1
- Models 1
- Operation operation 1
- Untitled 2
- D e l ive r y 3
- Unpack ing 3
- C a u ti on 4
- Da n g er 4
- Do not dispose of electrical or electronic equipment with other municipal waste 4
- For equipment delivered for use in any location regulated by the following directive 4
- N o t e 4
- Safety procedures and precautions 4
- Wa rn i ng 4
- C a u t io n 5
- Ca u ti o n 5
- D a n ger 5
- D ang e r 5
- Ins t a l l ation 5
- Leveling 5
- Minimum clearance requirements 5
- S i te ins t a l l a ti o n 5
- 1 16 816mm 6
- 1 2 1028mm 6
- 1 2 646mm 6
- 1 4 869mm 6
- 1 8 942mm 6
- 1 8 968mm 6
- 7 16 824mm 6
- Chicken boats up to 24 6 per shelf 6
- Electrical connection 6
- Full size sheet pans eight 8 18 x 26 x 1 457mm x 660mm x 25mm half size sheet pans up to sixteen 16 18 x 13 x 1 457mm x 330mm x 25mm 6
- In s ta lla t i o n 6
- Lbs 27 kg 6
- Maximum 6
- Mn 28953 rev 0 09 13 ar 7h hot holding rotisserie companion operation care manual 4 6
- Product pan capacity 6
- S it e ins t a l l a ti o n 6
- Side view front view side view 6
- Single pane flat glass door double pane curved glass door 6
- D a n ger 7
- D a nge r 7
- E l e c t r ic a l c o n n e c ti o n 7
- Ensure power source matches voltage identified on appliance rating tag 7
- Ins t a l l ation 7
- C a u t i o n 8
- C au t i o n 8
- Each of the four holes 8
- In s ta lla t i o n 8
- Make certain to fasten 8
- S t ac k ing c o m b i n a ti o n s ins t al lat ion re quire ment s 8
- Stacking applications outside the u s require flanged feet and must be bolted to the floor 8
- Ins t a l l ation 9
- S t ac k ing i n s tr u c ti o n s 9
- A r 7h o pt ions acce s s ories 10
- D a n g e r 10
- Description part number 10
- In s ta lla t i o n 10
- Op e ra t in g ins t ructio ns 10
- Severe damage or electrical hazard could result 10
- Start up 10
- Heating procedure 11
- Manual control identification 11
- Op e ra t in g ins t ruct io ns 11
- Thermostat and heat light sequence 11
- Thermostat calibration 11
- Calibration instructions 12
- Control lock 12
- Electronic control identification 12
- Enable disable beeper 12
- Fahrenheit celsius 12
- Heating procedure 12
- O p e r a t i n g i n s t r uct ion s 12
- On off key 12
- Up down arrow key 12
- Chefs cooks and other specialized food service personnel employ varied methods of cooking proper holding temperatures for a specific food product must be based on the moisture content of the product product density volume and proper serving temperatures safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product 13
- General holding guidelines 13
- Halo heat maintains the maximum amount of product moisture content without the addition of water water vapor or steam maintaining maximum natural product moisture preserves the natural flavor of the product and provides a more genuine taste in addition to product moisture retention the gentle properties of halo heat maintain a consistent temperature throughout the cabinet without the necessity of a heat distribution fan thereby preventing further moisture loss due to evaporation or dehydration 13
- If the unit is equipped with a thermostat indicating a range of between 1 and 10 use a metal stemmed indicating thermometer to measure the internal temperature of the product s being held adjust the thermostat setting to achieve the best overall setting based on internal product temperature 13
- In an enclosed holding environment too much moisture content is a condition which can be relieved a product achieving extremely high temperatures in preparation must be allowed to decrease in temperature before being placed in a controlled holding atmosphere if the product is not allowed to decrease in temperature excessive condensation will form increasing the moisture content on the outside of the product to preserve the safety and quality of freshly cooked foods however a maximum of 1 to 2 minutes must be the only time period allowed for the initial heat to be released from the product 13
- Mn 28953 rev 0 09 13 ar 7h hot holding rotisserie companion operation care manual 11 13
- Most halo heat holding equipment is provided with a thermostat control between 60 and 200 f 16 to 93 c if the unit is equipped with vents close the vents for moist holding and open the vents for crisp holding 13
- Op e ra t in g ins t ruct io ns 13
- San ita t i o n 14
- C a r e a n d cl e a ning 15
- C a u t i o n 15
- C l e a n i n g a n d p r e v e n t a t i ve m ai n t en an c e 15
- Always follow appropriate state or local health hygiene regulations regarding all applicable cleaning and sanitation requirements for equipment 16
- At no time should the interior or exterior be steam cleaned hosed down or flooded with water or liquid solution of any kind do not use water jet to clean 16
- C a r e a n d c le a n i ng 16
- C a u t i o n 16
- C a u t io n 16
- D a n g e r 16
- D a nge r 16
- Warranty becomes void if appliance is flooded 16
- Code description possible cause 17
- Mn 28953 rev 0 09 13 ar 7h hot holding rotisserie companion operation care manual 15 17
- S e rvice 17
- T r ou b l e s h o o ti n g g u i d e e lect ronic cont rol 17
- To test probe and air sensor 17
- Ca u ti o n 18
- Cleaning or servicing 18
- D a n g e r 18
- Disconnect unit from 18
- Power source before 18
- Se r v ic e 18
- C u r v e d d o o r s h o w 19
- Fu l l a s s e m b l y s e r v i c e vie w 19
- Mn 28953 rev 0 09 13 ar 7h hot holding rotisserie companion operation care manual 17 19
- S e rvice 19
- Do or a s s e m b l y 20
- I n t e r ior s e r v i c e v i e w 20
- Mn 28953 rev 0 09 13 ar 7h hot holding rotisserie companion operation care manual 18 20
- Se r v ic e 20
- Do ub l e p a n e c u r v e d g las s d oor 21
- Door replacement 21
- S e rvice 21
- War n i n g 21
- Door replacement 22
- S ing l e p a n e f l a t g l a s s d oor 22
- Se r v ic e 22
- War n i n g 22
- Back replacement 23
- Mn 28953 rev 0 09 13 ar 7h hot holding rotisserie companion operation care manual 21 23
- S e rvice 23
- Sta inl e s s s te e l b a c k p anel 23
- Step 1 remove rear door rubber gasket hinges and 28 screws from gasket channel 23
- Step 2 attach inner back panel with 24 sc 25849 23
- Step 3 insert in 2003 into outer back panel 23
- Step 4 attach outer back panel with 4 sc 27843 23
- Step 5 attach 4 spacer brackets with 2 each sc 2459 23
- Step 6 attach 2 hinge cover plates with 4 each sc 23151 23
- El e c t r ic a l m a n u a l c o nt rol 24
- Mn 28953 rev 0 09 13 ar 7h hot holding rotisserie companion operation care manual 22 24
- Se r v ic e 24
- El e c t r ic a l e l e c tr o nic cont rol 25
- Mn 28953 rev 0 09 13 ar 7h hot holding rotisserie companion operation care manual 23 25
- S e rvice 25
- All alto shaam equipment is sold f o b shipping point and when accepted by the carrier such shipments become the property of the consignee should damage occur in shipment it is a matter between the carrier and the consignee in such cases the carrier is assumed to be responsible for the safe delivery of the merchandise unless negligence can be established on the part of the shipper 1 make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the receiving area do not wait until after the material is moved to a storage area 2 do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all merchandise received 3 note all damage to packages directly on the carrier s delivery receipt 4 make certain the driver signs this receipt if he refuses to sign make a notation of this refusal on the receipt 5 if the driver refuses to allow inspection write the following on the delivery receipt driver refuses to al 32
- Date installed 32
- Fax 262 51 067 800 29 744 32
- Limited warranty 32
- Phone 262 51 800 800 58 8744 32
- Purchased from ___________________________________________ serial number 32
- Transportation damage and claims 32
- Voltage 32
- We will continue our policy of assisting our customers in collecting claims which have been properly filed and actively pursued we cannot however file any damage claims for you assume the responsibility of any claims or accept deductions in payment for such claims 32
- Www alto shaam com 32
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