Alto Shaam 2800 Sk Iii Users Manual 833_750 THII_U

767-SKIII to the manual f15213d2-a556-49dd-8974-743e48aa2f9c

: Alto-Shaam Alto-Shaam-2800-Sk-Iii-Users-Manual-507238 alto-shaam-2800-sk-iii-users-manual-507238 alto-shaam pdf

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MN-28825 • 01/10

PRINTED IN U.S.A.

C o o k , H o l d , S m o k e O v e n

E l e c t r o n i c C o n t r o l

Model:

767-SK/III

1767-SK/II I

2800-S K/ II I

• INSTALLATION

• OPERATION

• MAINTENANCE

767-SK/III

2800-SK/III

1767-SK/III

W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA

PHONE: 262.251.3800 • 800.558.8744 USA/CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A.ONLY

www.alto-shaam.com

Delivery......................................1

Unpacking ....................................1

Safety Procedures and Precautions . . . . . . . . . . . . . . . . . 2

Installation

Installation Requirements . . . . . . . . . . . . . . . . . . . . . . 3

Clearance Requirements . . . . . . . . . . . . . . . . . . . . . . . 3

Dimension Drawings, weights & capacities. . . . . . . . 4-5

Options and Accessories . . . . . . . . . . . . . . . . . . . . . . . 6

Stacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Leveling ...................................8

Restraint Requirements - Mobile Equipment . . . . . . . . 8

Drip Tray Installation . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Electrical Specifications . . . . . . . . . . . . . . . . . . . . . . 10

Operating Instructions

User Safety Information. . . . . . . . . . . . . . . . . . . . . . . 11

BeforeInitialUse............................11

AudibleSignals.............................11

ControlFeatures............................12

Operating Features and Functions . . . . . . . . . . . . . . 13

Operating Instructions . . . . . . . . . . . . . . . . . . . . . 14-16

UserOptions...............................17

General Holding Guidelines. . . . . . . . . . . . . . . . . . . . 18

Care and Cleaning

Cleaning and Preventative Maintenance . . . . . . . . . . 19

Protecting Stainless Steel Surfaces. . . . . . . . . . . . . . 19

CleaningAgents............................19

CleaningMaterials ..........................19

EquipmentCare ............................20

DailyCleaning .............................20

Sanitation

Sanitation/Food Safety . . . . . . . . . . . . . . . . . . . . . . . 21

Internal Food Product Temperatures . . . . . . . . . . . . . 21

Service

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . 22-23

Service Views and Parts

767-SK/III

Exterior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24-25

Electrical Components . . . . . . . . . . . . . . . . . . . 28-29

1767-SK/III -

Exterior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26-27

Electronic Components . . . . . . . . . . . . . . . . . . 28-29

2800-SK/III -

Exterior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30-31

Electronic Components . . . . . . . . . . . . . . . . . . 32-33

Wire Diagrams

767-SK/III

208-240V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

230V...................................35

1767-SK/III

208-240V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

230V...................................37

2800-SK/III

208V, 1PH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

240V, 1PH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

230V, 1PH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

208V, 3PH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

204V, 3PH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

380-415V, 3PH . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Warranty

Transportation Damage and Claims . . . . . . Back Cover

Limited Warranty . . . . . . . . . . . . . . . . . . . . . Back Cover

D E L I V E R Y

This Alto-Shaam appliance has been

thoroughly tested and inspected to ensure only the

highest quality unit is provided. Upon receipt,

check for any possible shipping damage and report

it at once to the delivering carrier. See

Transportation Damage and Claims section

located in this manual.

This appliance, complete with unattached

items and accessories, may have been delivered in

one or more packages. Check to ensure that all

standard items and options have been received

with each model as ordered.

Save all the information and instructions

packed with the appliance. Complete and return

the warranty card to the factory as soon as

possible to ensure prompt service in the event of a

warranty parts and labor claim.

This manual must be read and understood by

all people using or installing the equipment

model. Contact the Alto-Shaam service

department if you have any questions concerning

installation, operation, or maintenance.

NOTE: All claims for warranty must include the

full model number and serial number of

the unit.

UNPACKING

1. Carefully remove the

appliance from the

carton or crate.

NOTE: Do not discard the

carton and other

packaging material

until you have

inspected the unit

for hidden damage

and tested it for

proper operation.

2. Read all instructions in this manual carefully

before initiating the installation of this appliance.

DO NOT DISCARD THIS MANUAL.

This manual is considered to be part of the

appliance and is to be provided to the owner or

manager of the business or to the person

responsible for training operators. Additional

manuals are available from the Alto-Shaam

service department.

3. Remove all protective plastic film, packaging

materials, and accessories from the appliance

before connecting electrical power. Store any

accessories in a convenient place for future use.

®

®

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 1

PG. 2 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

1. This appliance is intended to cook, hold or

process foods for the purpose of human

consumption. No other use for this appliance is

authorized or recommended.

2. This appliance is intended for use in commercial

establishments where all operators are familiar

with the purpose, limitations, and associated

hazards of this appliance. Operating

instructions and warnings must be read and

understood by all operators and users.

3. Any troubleshooting guides, component views,

and parts lists included in this manual are for

general reference only and are intended for use

by qualified technical personnel.

4. This manual should be considered a permanent

part of this appliance. This manual and all

supplied instructions, diagrams, schematics,

parts lists, notices, and labels must remain with

the appliance if the item is sold or moved to

another location.

N O T E : Used to notify personnel of

installation, operation, or

maintenance information that is

important but not hazard related.

C A U T I O N

Used to indicate the presence of a hazard that can

or will cause minor personal injury, property

damage, or a potential unsafe practice if the

warning included with this symbol is ignored.

C A U T I O N

Used to indicate the presence of a

hazard that can or will cause minor or

moderate personal injury or property

damage if the warning included with

this symbol is ignored.

D A N G E R

Used to indicate the presence of a

hazard that WILL cause severe

personal injury, death, or substantial

property damage if the warning

included with this symbol is ignored.

W A R N I N G

Used to indicate the presence of a

hazard that CAN cause personal injury,

possible death, or major property

damage if the warning included with

this symbol is ignored.

SAFETY PROCEDURES

AND PRECAUTIONS

Knowledge of proper procedures is essential to the

safe operation of electrically and/or gas energized

equipment. In accordance with generally accepted

product safety labeling guidelines for potential

hazards, the following signal words and symbols

may be used throughout this manual.

N O T E

For equipment delivered for use

in any location regulated by the

following directive:

DO NOT DISPOSE OF ELECTRICAL

OR ELECTRONIC EQUIPMENT WITH

OTHER MUNICIPAL WASTE.

S I T E I N S T A L L A T I O N

The Alto-Shaam cook

and hold oven must be

installed in a location

that will permit the

oven to function for its

intended purpose and

to allow adequate

clearance for

ventilation, proper

cleaning, and

maintenance access.

1. The oven must be installed on a stable and

level surface.

2. DO NOT install this appliance in any area

where it may be affected by any adverse

conditions such as steam, grease, dripping

water, high temperatures, or any other severely

adverse conditions.

3. DO NOT store or use any flammable liquids or

allow flammable vapors in the vicinity of this

oven or any other appliance.

4. This appliance must be kept free and clear of

any combustible materials.

5. This appliance must be kept free and clear of

any obstructions blocking access for

maintenance or service.

®

INSTALLATION

D A N G E R

IMPROPER INSTALLATION,

ALTERATION, ADJUSTMENT,

SERVICE, OR MAINTENANCE COULD

RESULT IN SEVERE INJURY, DEATH

OR CAUSE PROPERTY DAMAGE.

READ THE INSTALLATION,

OPERATING AND MAINTENANCE

INSTRUCTIONS THOROUGHLY

BEFORE INSTALLING OR SERVICING

THIS EQUIPMENT.

CAUTION

TO PREVENT PERSONAL INJURY,

USE CAUTION WHEN MOVING OR

LEVELING THIS APPLIANCE.

C A U T I O N

METAL PARTS OF THIS EQUIPMENT

BECOME EXTREMELY HOT WHEN IN

OPERATION. TO AVOID BURNS,

ALWAYS USE HAND PROTECTION

WHEN OPERATING THIS APPLIANCE.

D A N G E R

DO NOT store or use gasoline or other

flammable vapors or liquids in the

vicinity of this or any other appliance.

N O T E

If the appliance has been unplugged for an

extended period of time, the Real Time Clock may

require recharging. Turn main breaker to the unit

off for 10 seconds and then restore power.

For more information, see Error Code E-60 in

the Troubleshooting section of this manual.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 3

CLEARANCE REQUIREMENTS

18" (457mm) minimum clearance at the back from heat

producing equipment. To protect the electronic

control, maintain sufficient side clearance to prevent

the control area from reaching any temperature at or

above 140°F (60°C).

SITE INSTALLATION

INSTALLATION

WEIGHT

MODEL NET WEIGHT SHIP WEIGHT

767-SK/III 196 lb (89 kg) 216 lb (98 kg) EST.

1767-SK/III 359 lb (163 kg) EST. 399 lb (181 kg) EST.

28-5/8" (726mm)

Shown with

optional bumper

34-7/8" (886mm)

56-15/16" (1445mm)

Electrical

Connection

54-13/16" (1376mm)

12-7/8"

(327mm)

26-5/8" (676mm)

25-3/4" (654mm)

28-1/4" (717mm)

*31-13/16" (807mm) - with optional 2-1/2" casters

*35-1/4" (894mm) - with optional 5" casters

*34-7/16" (874mm) - with optional 6" legs

31-3/4" (805mm)

30-7/8" (784mm)

(electrical connection)

26-15/16" (683mm)

33-1/2" (851mm)

with 3-1/2" casters*

25-3/4"

(653mm)

62-3/8" (1583mm)

with 5"Casters

23-5/8"

(600mm)

*60-15/16" (1548mm) - with optional 3-1/2" (89mm) casters

*62-1/2" (1589mm) - with optional 6" (152mm) legs

28-3/16"

(716mm)

54-3/4" (1390mm)

34-1/2" (876mm)

56-3/4" (1441mm)

with optional bumper

31-9/16"

(801mm)

59-1-2" (1511mm)

24-1/8"

(613mm)

12-7/8"

(326mm)

Electrical

Connection

Shown with

Optional

Bumper

767-SK/III 1767-SK/III

CAPACITY PER COMPARTMENT

100 lb (45 kg) MAXIMUM

VOLUME MAXIMUM:53QUARTS (67 LITERS)

PG. 4 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

SITE INSTALLATION

INSTALLATION

WEIGHT

MODEL NET WEIGHT SHIP WEIGHT

2800-SK/III 410 lb (186 kg) 575 lb (261 kg)

31-1/16" (789mm) 39-9/16" (1004mm)

72-3/8" (1838mm)

32-3/8" (822mm)

67-1/16" (1702mm)

30-11/16" (778mm)

66-5/16" (1684mm)

6-1/16" (154mm)

34-1/8" (866mm)

Electrical

Connection

2-3/4" (71mm)

from top

C

L

2800-SK/III

C A PA C I T Y

360 lb (163 kg) MAXIMUM

VOLUME MAXIMUM: 225 QUARTS (285 LITERS)

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 5

S I T E I N S T A L L A T I O N

INSTALLATION

OPTIONS AND ACCESSORIES 767-SK/III 1767-SK/III 2800-SK/III

Bumper, Full Perimeter 5010371 5010371 5008636

Carving Holder

PRIME RIB

STEAMSHIP (CAFETERIA)ROUND

HL-2635

4459

HL-2635

4459

HL-2635

4459

Casters - 2 RIGID,2SWIVEL W/BRAKE

5" (127mm)

3-1/2" (89mm)

2-1/2" (64mm)

5004862

STANDARD

5008022

STANDARD

5008017

—

STANDARD

5008017

—

Door Lock with Key LK-2763 LK-2763 —

Drip Pan

WITH DRAIN

EXTRA DEEP

14831

—

14831

—

—

5007290

Legs, 6" (152mm) - SET OF FOUR

FLANGED

STEMMED

—

5011149

—

5011149

5004863

—

Pan Grid, Wire - 18" X26" PAN INSERT PN-2115 PN-2115 —

Pan Slides (230V ONLY) 5008240 5008240 —

Shelf, Stainless Steel

FLAT WIRE,REACH-IN

RIB RACK

SH-2324

SH-2743

SH-2324

SH-2743

SH-27988

—

Stacking Hardware 5004864 — —

Wood Chips, bulk pack

Apple 20 lb (9 kg)

Cherry 20 lb (9 kg)

Hickory 20 lb (9 kg)

Maple 20 lb (9 kg)

WC-22543

WC-22541

WC-2829

WC-22545

WC-22543

WC-22541

WC-2829

WC-22545

WC-22543

WC-22541

WC-2829

WC-22545

HACCP Network Options

➥HACCP Documentation

➥HACCP with Kitchen Management

*REFER TO HACCP SPECIFICATION #9015 FOR APPLICABLE PART NUMBERS.

PG. 6 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

S I T E I N S T A L L A T I O N

INSTALLATION

Stacking Configurations

767-SK/III with 767-SK/III, 750-TH/III,

750-TH-II, 767-SK, or 750-S

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 7

CASTER SET

SCREW

TOP

MOUNTING

SCREWS

STACKING

POSTS

TOP

MOUNTING

SCREWS

STACKING INSTRUCTIONS

1) If the two appliances were shipped together from the factory, the top unit will have the

casters already removed. A stacking kit will be included with the shipment.

If casters need to be removed: lay the unit on its back, and remove the set screw on each caster. Pull the

casters out of the unit.

2) While appliance is laid on its back, insert one stacking post in each of the four corners

of the upper unit. Secure the stacking posts using one screw and two flat washers that

come with the stacking kit.

Note: The flange on the stacking posts must face the outside of the unit.

3) Remove the four top mounting screws from the lower unit. Place the upper appliance,

which has the stacking posts installed, on top of the bottom unit. Center the top

unit from front to back. Re-install the four screws through the flange of the four

stacking posts.

S I T E I N S T A L L A T I O N

INSTALLATION

A number of adjustments are associated with

initial installation and start-up. It is important

that these adjustments be conducted by a qualified

service technician. Installation and start-up

adjustments are the responsibility of the dealer or

user. These adjustments include but are not

limited to thermostat calibration, door adjustment,

leveling, electrical hook-up and installation of

optional casters or legs.

LEVELING

Level the oven

from side-to-side and

front-to-back with the use of a spirit level.

For ovens installed with casters, it is important

that the installation surface be level due to the

probability of frequent oven repositioning.

We recommend checking the level of the oven

periodically to make certain the floor has not

shifted nor the oven moved.

NOTE: Failure to properly level this oven can

cause improper function and will result

in the uneven baking with products

consisting of semi-liquid batter.

RESTRAINT REQUIREMENTS

—MOBILE EQUIPMENT

Any appliance that is not furnished with a power

supply cord but that includes a set of casters must

be installed with a tether. Adequate means must

be provided to limit the movement of this

appliance without depending on or transmitting

stress to the electrical conduit. The following

requirements apply:

1. Maximum height of casters is 6" (152mm).

2. Two of the casters must of be the locking type.

3. Such mobile appliances or appliances on mobile

stands must be installed with the use of a flexible

connector secured to the building structure.

A mounting connector for a restraining device is

located on the lower back flange of the appliance

chassis or on an oven stand, approximately 18"

(457mm) from the floor. A flexible connector is not

supplied by nor is it available from the factory.

W A R N I N G

RISK OF ELECTRIC SHOCK.

Appliance must be secured

to building structure.

PG. 8 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL





767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 9

DRIP TRAY INSTALLATION INSTRUCTIONS - 767 & 1767-SK/III

SITE INSTALLATION

INSTALLATION

W A R N I N G

FAILURE TO PROPERLY INSTALL

THE DRIP TRAY CAN OR WILL

CAUSE MAJOR EQUIPMENT

DAMAGE AND WILL RESULT IN A

LEAKAGE HAZARD THAT CAN

CAUSE PERSONAL INJURY.

Item Description Qty

1 Double-Sided Tape 1

2 Drip Tray Holder 1

3 8-32 x 1/4" Phil Screw 3

4 Drip Tray 1

Item Description Qty

1 Drip Tray 1

2 Drip Tray Bracket 1

1. Poke holes through double-sided tape which is attached to the back of drip tray holder .

2. Remove backing on double-sided tape .

3. Put screws through holes and attach drip tray holder to unit.

4. Optional - apply a line of food-grade silicone caulk along top edge of drip tray holder to seal.

5. Place drip tray in drip tray holder .

Slide drip tray into bracket

under drip tray platform .









2800-SK/III

The appliance must be installed by a qualified

service technician. The oven must be properly

grounded in accordance with the National

Electrical Code and applicable local codes.

Plug the unit into a properly grounded receptacle

ONLY, positioning the unit so that the plug is

easily accessible in case of an emergency. Arcing

will occur when connecting or disconnecting the

unit unless all controls are in the “OFF” position.

Proper receptacle or outlet configuration or

permanent wiring for this unit must be installed

by a licensed electrician in accordance with

applicable local electrical codes.

230V:

To prevent an electrical shock hazard between

the appliance and other appliances or metal

parts in close vicinity, an equalization bonding

stud is provided. An equalization bonding

lead must be connected to this stud and the

other appliances / metal parts to provide

sufficient protection against potential

difference. The terminal is marked with the

following symbol.

NOTE: 230V appliances must be connected to an

electrical circuit that is protected by an

external GFCI outlet.

ELECTRICAL CONNECTION

INSTALLATION

E L E C T R I C A L - 7 6 7 - S K / I I I

VOLTAGE PHASE CYCLE/HZ AMPS kW AWG

208-240 (AGCY)1 60 16.0 3.85 CORD

at 208 1 60 15.5 3.21 NO PLUG

at 240 1 60 17.8 4.27

230 1 50 16.0 3.68 CEE 7/7

220-230V PLUG

E L E C T R I C A L - 1 7 6 7 - S K / I I I

VOLTAGE PHASE CYCLE/HZ AMPS kW AWG

208-240 (AGCY)1 60 32.0 7.70 NO CORD

at 208 1 60 30.9 6.43 OR PLUG

at 240 1 60 35.6 8.55

230 1 50 34.1 7.86 NO CORD

OR PLUG

D A N G E R

ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON APPLIANCE NAMEPLATE.

D A N G E R

To avoid electrical shock, this

appliance MUST be adequately

grounded in accordance with local

electrical codes or, in the absence of

local codes, with the current edition

of the National Electrical Code

ANSI/NFPA No. 70. In Canada, all

electrical connections are to be

made in accordance with CSA C22.1,

Canadian Electrical Code Part 1 or

local codes.

D A N G E R

ELECTRICAL CONNECTIONS MUST

BE MADE BY A QUALIFIED SERVICE

TECHNICIAN IN ACCORDANCE WITH

APPLICABLE ELECTRICAL CODES.

E L E C T R I C A L - 2 8 0 0 - S K / I I I

VOLTAGE PHASE CYCLE/HZ AMPS kW AWG

208 1 60 43.1 8.96 CORD,NO PLUG

240 1 60 38.8 9.31 CORD,NO PLUG

230 1 50 37.1 8.54 NO CORD OR PLUG

208 3 60 27 8.96 NO CORD OR PLUG

240 3 60 27 9.31 NO CORD OR PLUG

380-415 (AGCY)3 50 15.5 9.31 NO CORD OR PLUG

PG. 10 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

Wire diagrams are located inside the bonnet of the unit.

OPERATING INSTRUCTIONS

USER SAFETY INFORMATION

The Alto-Shaam cook and hold oven is intended

for use in commercial establishments by qualified

operating personnel where all operators are

familiar with the purpose, limitations, and

associated hazards of this appliance. Operating

instructions and warnings must be read and

understood by all operators and users.

S T A R T- U P O P E R A T I O N

BEFORE INITIAL USE:

Interior oven surfaces must be heated to remove

surface oils and the accompanying odor produced

during the first use of the oven.

1. Wipe all wire shelves, side racks and the full oven

interior with a clean, damp cloth. Install the oven

side racks, oven shelves, and external drip tray.

Shelves are installed with the curved edge toward

the back of the oven. Insert the drip pan on the

interior bottom surface of the oven.

2. • Close the oven doors

• Press and release control ON/OFF key.

• Press the COOK key.

• Press the up and down arrows to set the cooking

temperature to 300°F (149°C).

3. • Press the TIME key.

• Press the up and down arrows to set the

cooking time to approximately 2 hours.

• Allow the oven to cycle for approximately

2 hours or until no odor is detected.

CAUTION

METAL PARTS OF THIS EQUIPMENT

BECOME EXTREMELY HOT WHEN IN

OPERATION. TO AVOID BURNS,

ALWAYS USE HAND PROTECTION

WHEN OPERATING THIS APPLIANCE.

D A N G E R

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.

SEVERE DAMAGE OR

ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

D A N G E R

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 11

A U D I B L E S I G N A L S

OVEN BEEPING indicates a response, mode changes, and error conditions.

One brief beep - response to a key being pressed.

Two brief beeps - informative beep that indicates that something has been changed, such

as the user entering a volume change, entering a temperature scale

change, etc.

Three brief beeps - indicates the oven is done preheating, the probe has exceeded

set-point in cold smoking, the door has been open too long, or the

control is unlocked.

Four brief beeps - indicates an error. Refer to the Trouble Shooting section of this manual.

--:--

OPERATING INSTRUCTIONS

1. On/Off Key

The on/off control system key operates the functions

of the control panel. If there is any power loss during

operation, the on/off indicator light will flash. To

clear, push key and release.

2. Cook Key — Temperature range 200° to 325°F

(93° to 162°C)

Used to select cooking mode and to review the cook

temperature setting.

3. Time Key — Maximum time 24 hours

Used to select cook time and to review set time.

4. Probe Key — Temperature range 50° to 195°F

(10° to 91°C)

Used to select internal product probe temperature

mode and to review probe temperature setting.

5. Hold Key — Temperature range 60° to 205°F

(15° to 96°C)

Used to select food holding mode and to review set

holding temperature.

6. Smoker Key — Time range 0 to 4 hours

Used to select warm smoke or cold smoke and to

review the smoke time remaining.

7. Lock Indicator

When illuminated, this symbol indicates settings used

in the cooking sequence are locked and cannot be

changed.

8. Halo Heat Indicator

When the oven is preheating, the Halo Heat indicator

will illuminate during preheating and remain steady

until the oven reaches the set cooking temperature.

When the temperature has stabilized, the indicator will

illuminate periodically as the oven calls for heat.

9. Oven Preheat Light

Illuminates until the oven is preheated or in ready mode.

10. LED Display

Indicates interior oven air temperature, internal

product probe temperature, time, or when used in

conjunction with other keys, will review

original cooking, holding and probe temperature

settings. The display will also indicate various

programming and diagnostic information.

11. Ready Indicator Light

Illuminates when the oven has finished preheating.

12. Up and Down Arrows

Used to increase or decrease set time, including

cooking, holding and probe temperature settings.

13. Start Key

Used to initiate a selected mode sequence when

p re sse d and re le ase d . You may stop any mode of

operation by p re ssing and h o ld ing the Start Key until

you hear a 2-second beep.

14. Green Indicator Lights

Located within each function key, the green light

functions as an operator prompt indicating additional

operator action is required and also identifies current

mode of operation.

15. Amber Indicator Lights

Located below the Cook, Time, Probe and Hold Keys,

these indicators will illuminate to identify the current

mode of operation and allows the operator to identify

the information currently shown in the LED display.

16. Preset Program Keys

Provides memory storage and operation of up to eight

operator set cooking programs for specific products

(A thru H). I enables locking abilities.

17. Cancel Key

Used to erase a program from memory storage.

CONTROL FEATURES

IMPORTANT

Do not use the oven if the controls are not properly functioning. Refer to the Troubleshooting Guide located in

this manual or call an authorized service technician.













Power ON

Indicator

1767-SK/III

Control

Lower

Cavity

ON/OFF

Upper

Cavity

ON/OFF 

PG. 12 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

To stop an operation at any time —Press and hold the

START Key until the control beeps for two seconds,

indicating the operation has been cancelled. The oven

will remain in a power-on state.

To turn oven control panel off —Press and hold the

ON/OFFKey until the oven beeps. The ON/OFFindicator

light will go out.

Door open indicator —Display will flash “door” and a

triple beep will alert the user. Press ON/OFFkey to

acknowledge error and disable triple beep.

Arrow Keys:

Cook, Hold and Probe Temperature set points can be

adjusted by 1° when pressing the ARROW Keys. To adjust

in steps of 10°, press and hold the TEMPERATURE Key and

ARROW Key at the same time.

The Time setting is adjusted in increments of 1 minute by

pressing the ARROW Keys. To make adjustment in steps of

10 minutes, press and hold the TIME Key and ARROW Key

at the same time.

Green and Amber Indicators:

Each program key includes a green

light which indicates a requirement

for additional programming by the

operator or the current operational

state of the oven.

The COOK, TIME, PROBE, and HOLD keys include an amber

indicator light to identify the information being displayed.

Power Fail Detect:

If the power were to fail for any reason while heating, the

control will retain, in memory, the programmed operating

conditions. When power is restored, the control will

resume operating from the point where it was interrupted

and the ON/OFF indicator light will flash, indicating that

such an event did occur. The operator can acknowledge

the power failure by pressing the ON/OFF key. Pressing

the key will display the amount of time that the power

has been off. The control will stop counting the amount

of time the power has been off when it has been off for

more than 24 hours.

NOTE: If such an event has occurred, it is strongly

recommended that you ensure the food is safe for

consumption according to local health regulations.

Display High/Low Probe Temperatures:

To observe the recorded maximum or minimum probe

temperature when cooking by probe, press the following

keys while the probe remains in the product:

Highest Temperature: Press PROBE Key and UPARROW

Key at same time.

Lowest Temperature: Press PROBE Key and DOWN ARROW

Key at same time.

Probe Usage:

When the oven probe remains inserted in the probe

bracket, the LED temperature display will indicate the

ambient air temperature inside the oven. To use the

probe for cooking remove it from the bracket and wipe

the full length of the metal probe with a disposable

alcohol pad to clean and sanitize before using.

Only the tip of the probe senses the internal product

temperature; therefore, it is important the tip be placed

correctly in the product for internal temperature accuracy.

Push the probe tip halfway into the product, positioning

the tip at the center of the food mass. When inserting the

probe into solid foods such as meat roast or poultry

breasts, push the probe in from a straight downward

position or in from the side to the center position. If

placing into a semi-liquid or liquid product, the probe

cable must be secured to keep the probe positioned

properly. Do not let the probe tip touch the edges, bottom

or side of a container. Tape the probe cable to the lip or

edge of the container.

Probe Calibration:

1. To verify product probe calibration, place the probe in a

warm glass of water along with a quality independent

digital thermometer and press the probe key for five (5)

seconds. Compare readings.

2. If calibration is required, the unit must be in the power

up hold mode. From the off state turn the unit on. The

unit will begin to operate in the power up hold mode,

press the probe key for eight (8) seconds until the unit

beeps twice and a temperature is displayed. Adjust the

probe temperature to match the independent probe by

pressing the up or down arrows to increase or decrease

the temperature. Repeat step 1 to verify.

3. Repeat steps 1 and 2 to verify the probe calibration

as necessary.

O P E R AT I N G F E AT U R E S & F U N C T I O N S

OPERATING INSTRUCTIONS

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 13

NOTE: When cooking by probe, insert the probe

into the raw product after the oven has been

preheated.

WAIT ONE FULL MINUTE to allow the probe

temperature to decrease to the internal temperature

of the product. Press the start button to begin the

cooking process after this probe temperature

adjustment period. A false probe reading of the

internal product temperature will cause the oven to

default to a holding temperature.

Amber

Green

PG. 14 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

OPERATING INSTRUCTIONS

Cook/Hold/Smoke Instructions

Press and release control ON/OFF key. The oven will beep for one second and power to the unit

will be indicated by an illuminated green indicator light located in the upper left corner of the

ON/OFFkey. The oven will begin operating in the hold mode. The amber HOLD indicator will be

illuminated and the last set hold temperature will be displayed.

To set Cook temperature —Press COOK Key. Oven preheat indicator will illuminate and the last

set cooking temperature is displayed. To change the cook temperature, press the UPor DOWN

ARROW Keys.

If cooking by time —press the TIME Key. The green TIME indicator will illuminate and the last set

cooking time will be displayed. To change the set time, press the UPor DOWN ARROW Key. The

display will alternate between the set temperature and the elapsed time.

If cooking by probe — press the PROBE Key. The green PROBE indicator will illuminate and the last

set internal product temperature will be displayed. To change the set temperature, press the UP

or DOWN ARROW Key. The display will alternate between the set temperature, the elapsed time,

and the probe temperature.

To set Hold temperature —Press the HOLD Key. The green cook indicator light will remain

illuminated. To change the hold temperature, press the UPor DOWN ARROW Key. The display will

alternate between the set hold temperature and the amount of time the product has been in the

hold mode. Oven will remain in the HOLD mode until the ON/OFF key is pressed.

To set Smoke time (hot smoke) —Press SMOKER Key. To set the smoke time desired, use UPor

DOWN ARROW key. The last set time will be displayed. Se e fo llo w ing p age fo r ad d itio nal Sm o k ing

Pro ce d ure s.

Press START key to begin cooking cycle.

To Cook/Hold/Smoke using Preset Menu Keys

Press Desired PRESET Key (A through H). PRESET Keys with stored cooking programs will have

green indicator illuminated. The oven will automatically enter preheat mode. Oven will beep

periodically when it has reached a preheat ready state, and both the Ready and Start indicator

lights will flash. To program a preset menu key, see Programming a Preset in this manual.

Press START key to begin cooking cycle.

C A U T I O N

TO MAINTAIN SAFE TEMPERATURE

LEVELS, COLD FOOD FOR

RETHERMALIZATION OR REHEATING

MUST NEVER BE ADDED TO THE OVEN

WHILE HOT FOODS ARE BEING HELD.

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 15

OPERATING INSTRUCTIONS

Programming a Preset

Select the product to be programmed and begin programming with the oven control power OFF.

Press and release control ON/OFFkey. The oven will beep for one second and power to the unit

will be indicated by an illuminated green indicator light located in the upper left corner of the

ON/OFF key. The oven will begin operating in the hold mode. The amber HOLD indicator will be

illuminated and the last set hold temperature will be displayed.

To set Cook temperature —Press COOK Key. Oven preheat indicator will illuminate and the last

set cooking temperature is displayed. To change the cook temperature, press the UPor DOWN

ARROW Keys.

If cooking by time —press the TIME Key. The green TIME indicator will illuminate and the last set

cooking time will be displayed. To change the set time, press the UPor DOWN ARROW Key. The

display will alternate between the set temperature and the elapsed time.

If cooking by probe — press the PROBE Key. The green PROBE indicator will illuminate and the last

set internal product temperature will be displayed. To change the set temperature, press the UP

or DOWN ARROW Key. The display will alternate between the set temperature, the elapsed time,

and the probe temperature.

To set Hold temperature —Press the HOLD Key. The green cook indicator light will remain

illuminated. To change the hold temperature, press the UPor DOWN ARROW Key. The display will

alternate between the set hold temperature and the amount of time the product has been in the

hold mode. Oven will remain in the HOLD mode until the ON/OFF key is pressed.

To set Smoke time —Press SMOKER Key. To set the smoke time desired, use UPor DOWN ARROW

key. The last set time will be displayed.

Select a letter code for the product programmed by the previous steps. Press and hold the selected

PRESET key for two seconds. When the preset has been saved, you will hear a one second beep and the

preset light will illuminate.

Note: Only one preset can be programmed at a time. If programming an additional preset is

desired, the unit must be started and stopped either by cycling the power to the cavity or by

pressing the START/STOP key. The last PRESET Key used will be the oven cooking run sequence

for the next product to be programmed. Settings can be manually changed for the next

product and an alternate pre-programmed letter key selected.

Erasing a Preset

To erase a program, the oven must be in either the power-up hold mode or in the preheat mode. The oven

cannot be running a PRESET Menu program.

When the oven is in the power-up hold mode or in the preheat mode, press and hold the CANCEL Key and

then the appropriate letter PRESET Key to be erased for two seconds. When the preset has been erased the

oven will beep for one second.

IMPORTANT -After programming a specific product into memory in a programmable preset

key, it is very important to make a written permanent record of the product and the program letter

assigned. Menu card (PE-23384) is provided for this purpose.

PG. 16 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

Wood Chip Tray

Preparation

Adjust the inside door vents per the individual

cooking procedure selected. Always keep door

vents closed when cooking with the smoking

function. Insert drip pan on the bottom of the

oven cavity.

Wood Chips

Soak one full tray of wood chips in water for 5 to

10 minutes. Shake off excess water, and place the

moistened chips in the wood chip tray of the

smoker oven. Replace the container in the oven.

Press and release power switch ON/OFF

Control Key.

Press and set COOK thermostat to required

cooking temperature.

Press and set TIME or PROBE.

Press and set HOLD thermostat to required

holding temperature.

The Oven is automatically programmed to

preheat to the set cooking temperature. The

oven will produce an audible signal when

fully preheated.

Prepare product for cooking.

Load product on shelves.

To Set Smoking Time

Press the SMOKER Key.

Press the UPand DOWN ARROW KEYS to

select the smoke time in minutes.

Press START.

No te : Th e sm o k ing tim e r activ ate s th e

h e a ting e le m e nt lo c ate d w ith in th e

w o o d ch ip co nta ine r w h e n in e ith e r a

co o k o r h o ld m o d e . Th e sm o k e

e le m e nt w ill no t turn o n d uring

p re h ea t o r re ad y m o d e s. A full w o o d

ch ip co nta ine r w ill p ro d uce sm o k e

fo r a p e rio d o f ap p ro xim a te ly 1 ho ur,

e v e n th o ugh th e tim e r can go p ast

o ne h o u r.

To Enter Cold Smoke Mode

Press and release power switch ON/OFF

Control Key.

Press and hold the SMOKER Key for a period

of 3 seconds.

To Set Cold Smoke Holding

Temperature

The temperature will default to the last

smoke holding temperature set by the user.

The holding temperature range is

14°F to 205°F (-10°C to 96°C).

To increase this default temperature, press

the HOLD KEY and press the UPARROW to set

a higher default temperature.

To Set Smoking Verification

Temperature (IF DESIRED)

Press the PROBE KEY

Press the UPand DOWN ARROW KEYS

to select the verification temperature. The probe

range is 14°F to 195°F (-10°C to 91°C).

This will incorporate the probe into the cold-

smoking process and the control will alarm if the

temperature exceeds the probe set point.

To Set Smoking Time

Press the SMOKER Key.

Press the UPand DOWN ARROW KEYS to

select the smoke time in minutes.

Prepare product for smoking.

Place stainless steel tray filled with ice on

shelf above the smoker tray.

Load product on shelves.

Press START.

Taste preference Minimum Smoking time

Light Smoke Flavor 10 min.

Medium Smoke Flavor 30 min.

Heavy Smoke Flavor 40 min.

Very Heavy Smoke Flavor 60 min.

Extra Heavy Smoke Flavor 80 min.

Hot Smoke Procedure Cold Smoke Procedure

These instructions are basic operational guidelines only.

For complete instructions, see the HALO HEAT

Guide to Low Temperature Cooking and Holding

provided with the oven.

For maximum product tenderizing and to reduce labor

during peak preparation hours, products can be

cooked and held overnight.

OPERATING INSTRUCTIONS

W A R N I N G

THE USE OF IMPROPER

MATERIALS FOR THE SMOKING

FUNCTION COULD RESULT IN

DAMAGE, HAZARD, EQUIPMENT

FAILURE OR COULD REDUCE THE

OVERALL LIFE OF THE OVEN.

DO NOT USE SAWDUST

FOR SMOKING.

DO NOT USE WOOD CHIPS

SMALLER THAN THUMBNAIL SIZE.

PRESET Keys Lock and Unlock

PRESET Keys A through H can be locked in order to

prevent storing, altering or erasing a program.

To lock the PRESET Keys, press and hold the "I" Key

until the oven beeps. Release the “I” key. The green

indicator on the "I" key will illuminate. Oven PRESET

Keys A through H are now locked.

No te : Only the oven PRESET keys A through H are

affected by this lock-out in order to also allow

the oven to be used with the unprogrammed

Cook, Probe, or Hold modes.

To unlock the PRESET Keys, press and hold the

CANCEL Key along with the "I" Key for two seconds

until the "I" key light no longer illuminates. Release

all keys. The oven preset keys are now unlocked.

Fahrenheit or Celsius Selection

With the control in the off mode,

press and hold the UPARROW Key until

the display shows the current selection.

Press the up or down buttons to toggle

between the two options. After each

change the button must be released. The display

must clear before the procedure can be repeated.

Control Panel Lock and Unlock

The control panel can be locked at any time in order to

prevent inadvertent or accidental setting changes.

To lock the control panel, press and hold the

UPARROW Key and then press the ON/OFF Key.

You will hear a brief beep and the panel lock

indicator will illuminate. Release all keys.

The oven's control panel is now locked.

Note: The control panel is now fully locked with the

exception of the ON/OFF Key and ARROW keys.

You will be unable to turn the oven control off at

this point.

To unlock the control panel, press and hold the DOWN

ARROW Key and then press the ON/OFF Key. You will hear

three beeps and the panel lock indicator will extinguish.

Release all keys. The panel is now unlocked and ready for

normal use.

Beeper Volume Selection

With the control in the off mode,

press and hold the DOWN ARROW Key

until the display shows the current control

volume. Press the UPor DOWN ARROW Key

to cycle through the four options

(0 = Off, 1 = Low, 2 = Mid, 3 = High).

Preset

Lock

OPERATING INSTRUCTIONS

USER OPTIONS

--:--

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 17

OPERATING INSTRUCTIONS

General Holding Guideline

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.

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.

When product is removed from a high

temperature cooking environment for immediate

transfer into equipment with the lower temperature

required for hot food holding, condensation can

form on the outside of the product and on the inside

of plastic containers used in self-service applications.

Allowing the product to release the initial steam and

heat produced by high temperature cooking can

alleviate this condition. 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.

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.

H O L D I N G T E M P E R A T U R E R A N G E

MEAT FAHRENHEIT CELSIUS

BEEF ROAST — Rare 130°F 54°C

BEEF ROAST — Med/Well Done 155°F 68°C

BEEF BRISKET 160° — 175°F 71° — 79°C

CORN BEEF 160° — 175°F 71° — 79°C

PASTRAMI 160° — 175°F 71° — 79°C

PRIME RIB — Rare 130°F 54°C

STEAKS — Broiled/Fried 140° — 160°F 60° — 71°C

RIBS — Beef or Pork 160°F 71°C

VEAL 160° — 175°F 71° — 79°C

HAM 160° — 175°F 71° — 79°C

PORK 160° — 175°F 71° — 79°C

LAMB 160° — 175°F 71° — 79°C

POULTRY

CHICKEN — Fried/Baked 160° — 175°F 71° — 79°C

DUCK 160° — 175°F 71° — 79°C

TURKEY 160° — 175°F 71° — 79°C

GENERAL 160° — 175°F 71° — 79°C

FISH/SEAFOOD

FISH — Baked/Fried 160° — 175°F 71° — 79°C

LOBSTER 160° — 175°F 71° — 79°C

SHRIMP — Fried 160° — 175°F 71° — 79°C

BAKED G OODS

BREADS/ROLLS 120° — 140°F 49° — 60°C

MISCELLANEOU S

CASSEROLES 160° — 175°F 71° — 79°C

DOUGH — Proofing 80° — 100°F 27° — 38°C

EGGS —Fried 150° — 160°F 66° — 71°C

FROZEN ENTREES 160° — 175°F 71° — 79°C

HORS D'OEUVRES 160° — 180°F 71° — 82°C

PASTA 160° — 180°F 71° — 82°C

PIZZA 160° — 180°F 71° — 82°C

POTATOES 180°F 82°C

PLATED MEALS 140° — 165°F 60°— 74°C

SAUCES 140° — 200°F 60° — 93°C

SOUP 140° — 200°F 60° — 93°C

VEGETABLES 160° — 175°F 71° — 79°C

TH E H OLDI NG TEM P ERATUR E S LIST ED ARE S U GGES TED

GU I DELI NES ON LY.ALL FOO D H OLDI NG SHO U LD BE BA SED ON

IN T ERNA L PROD U CT TEM PERATUR ES.ALWAY S FOLL OW LOC A L

HE A LTH (HYGI ENE)R EGUL ATI O NS FOR A L L INTE RNAL

TEMPERATURE REQUIREMENTS.

PG. 18 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

CLEANING AND PREVENTIVE MAINTENANCE

CARE AND CLEANING

PROTECTING STAINLESS STEEL SURFACES

It is important to guard against

corrosion in the care of

stainless steel surfaces.

Harsh, corrosive, or

inappropriate chemicals can

completely destroy the

protective surface layer of stainless steel.

Abrasive pads, steel wool, or metal implements

will abrade surfaces causing damage to this

protective coating and will eventually result in

areas of corrosion. Even water, particularly hard

water that contains high to moderate

concentrations of chloride, will cause oxidation

and pitting that result in rust and corrosion. In

addition, many acidic foods spilled and left to

remain on metal surfaces are contributing factors

that will corrode surfaces.

Proper cleaning agents, materials, and

methods are vital to maintaining the appearance

and life of this appliance. Spilled foods should be

removed and the area wiped as soon as possible

but at the very least, a minimum of once a day.

Always thoroughly rinse surfaces after using a

cleaning agent and wipe standing water as quickly

as possible after rinsing.

CLEANING AGENTS

Use non-abrasive cleaning products designed for

use on stainless steel surfaces. Cleaning agents

must be chloride-free compounds and must not

contain quaternary salts. Never use hydrochloric

acid (muriatic acid) on stainless steel surfaces.

Always use the proper cleaning agent at the

manufacturer's recommended strength.

Contact your local cleaning supplier for

product recommendations.

CLEANING MATERIALS

The cleaning function can usually be accomplished

with the proper cleaning agent and a soft, clean

cloth. When more aggressive methods must be

employed, use a non-abrasive scouring pad on

difficult areas and make certain to scrub with the

visible grain of surface metal to avoid surface

scratches. Never use wire brushes, metal scouring

pads, or scrapers to remove food residue.

C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 19

C A U T I O N

TO PROTECT STAINLESS STEEL

SURFACES, COMPLETELY AVOID

THE USE OF ABRASIVE CLEANING

COMPOUNDS, CHLORIDE BASED

CLEANERS, OR CLEANERS

CONTAINING QUATERNARY SALTS.

NEVER USE HYDROCHLORIC ACID

(MURIATIC ACID) ON STAINLESS

STEEL. NEVER USE WIRE

BRUSHES, METAL SCOURING

PADS OR SCRAPERS.

N

O

S

C

R

A

P

E

R

S

N

O

W

I

R

E

B

R

U

S

H

E

S

N

O

S

T

E

E

L

P

A

D

S

EQUIPMENT CARE

Under normal circumstances, this

oven should provide you with long

and trouble-free service. There is no

preventative maintenance required,

however, the following Equipment

Care Guide will maximize the potential life and

trouble free operation of this oven.

The cleanliness and appearance of this equipment

will contribute considerably to operating efficiency

and savory, appetizing food. Good equipment that

is kept clean works better and lasts longer.

CLEAN DAILY

1. Disconnect unit from power

source and let cool.

2. Remove all detachable items

such as wire shelves, side

racks, and drip pans. Clean

these items separately.

3. Wipe the interior metal surfaces

of the oven with a paper towel to

remove loose food debris.

4. Clean the interior metal surfaces of the cabinet

with a damp clean cloth or sponge and any

good commercial detergent.

NOTE: Avoid the use of abrasive cleaning

compounds, chloride-based cleaners, or

cleaners containing quaternary salts. Never

use hydrochloric acid (muriatic acid) on

stainless steel.

5. Spray heavily soiled areas with a water soluble

degreaser and let stand for 10 minutes, then

remove soil with a plastic scouring pad.

6. Wipe control panel, door vents, door handles,

and door gaskets thoroughly since these areas

harbor food debris.

7. Rinse surfaces by wiping with sponge and clean

warm water.

8. Remove excess water with sponge and wipe dry

with a clean cloth or air dry. Leave doors open

until interior is completely dry. Replace side

racks and shelves.

9. Wipe door gaskets and control panel dry with a

clean, soft cloth.

10. Interior can be wiped with a sanitizing solution

after cleaning and rinsing. This solution must

be approved for use on stainless steel food

contact surfaces.

11. To help maintain the protective film coating on

polished stainless steel, clean the exterior of the

cabinet with a cleaner recommended for

stainless steel surfaces. Spray the cleaning

agent on a clean cloth and wipe with the grain

of the stainless steel.

12. Clean any glass with a window cleaner.

Always follow appropriate state or local health

(hygiene) regulations regarding all applicable

cleaning and sanitation requirements for equipment.

CLEAN THE DOOR VENTS

Door vents need to be inspected and cleaned

as required.

CLEAN THE PROBES DAILY

Remove all food soil from probes.

Wipe entire probe and cable

assembly with warm detergent

solution and a clean cloth.

Remove detergent by wiping each

probe and cable with clean rinse

water and a cloth. Wipe probes

and probe brackets with

disposable alcohol pad or sanitizing solution

recommended for food contact surfaces. Allow probe

and cable to air dry in probe holding bracket.

CHECK THE COOLING FAN IN THE OVEN

CONTROL AREA

While the oven is warm, check that the cooling fan in

the oven control area is functioning. The fan is located

at the back of the unit, toward the top.

CHECK OVERALL CONDITION OF

OVEN ONCE A MONTH

Check the oven once a month for physical damage and

loose screws. Correct any problems before they begin

to interfere with the operation of the oven.

CARE AND CLEANING

DO NOT USE OVEN IF CONTROLS ARE NOT

PROPERLY FUNCTIONING

Refer to the Troubleshooting Guide located in this

manual or call an authorized service technician.

D A N G E R

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

D A N G E R

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.

SEVERE DAMAGE OR

ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

PG. 20 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

S A N I T A T I O N

Food flavor and aroma are usually so closely

related that it is difficult, if not impossible, to

separate them. There is also an important,

inseparable relationship between cleanliness and

food flavor. Cleanliness, top operating efficiency,

and appearance of equipment contribute

considerably to savory, appetizing foods.

Good equipment that is kept clean, works

better and lasts longer.

Most food imparts its own particular aroma and

many foods also absorb existing odors.

Unfortunately, during this absorption there is no

distinction between GOOD and BAD odors. The

majority of objectionable flavors and odors

troubling food service operations are caused by

bacteria growth. Sourness, rancidity, mustiness,

stale or other OFF flavors are usually the result of

germ activity.

The easiest way to insure full, natural food flavor is

through comprehensive cleanliness. This means

good control of both visible soil (dirt) and invisible

soil (germs). A thorough approach to sanitation

will provide essential cleanliness. It will assure an

attractive appearance of equipment, along with

maximum efficiency and utility. More importantly,

a good sanitation program provides one of the key

elements in the prevention of food-borne illnesses.

A controlled holding environment for prepared

foods is just one of the important factors involved

in the prevention of food-borne illnesses.

Temperature monitoring and control during

receiving, storage, preparation, and the service of

foods are of equal importance.

The most accurate method of measuring safe

temperatures of both hot and cold foods is by

internal product temperature. A quality

thermometer is an effective tool for this purpose,

and should be routinely used on all products that

require holding at a specific temperature.

A comprehensive sanitation program should focus

on the training of staff in basic sanitation

procedures. This includes personal hygiene,

proper handling of raw foods, cooking to a safe

internal product temperature, and the routine

monitoring of internal temperatures from receiving

through service.

Most food-borne illnesses can be prevented

through proper temperature control and a

comprehensive program of sanitation. Both these

factors are important to build quality service as the

foundation of customer satisfaction. Safe food

handling practices to prevent food-borne illness is

of critical importance to the health and safety of

your customers.

HACCP, an acronym for Hazard Analysis (at)

Critical Control Points, is a quality control program

of operating procedures to assure food integrity,

quality, and safety. Taking steps necessary to

augment food safety practices is both cost effective

and relatively simple. While HACCP guidelines go

far beyond the scope of this manual, additional

information is available by contacting:

CENTER FOR FOOD SAFETY AND APPLIED

NUTRITION FOOD AND DRUG ADMINISTRATION

1-888-SAFEFOOD

INTERNAL FOOD PRODUCT TEMPERATURES

HOT FOODS

DANGER ZONE 40° TO 140°F (4° TO 60°C)

CRITICAL ZONE 70° TO 120°F (21° TO 49°C)

SAFE ZONE 140° TO 165°F (60° TO 74°C)

COLD FOODS

DANGER ZONE ABOVE 40°F (ABOVE 4°C)

SAFE ZONE 36° TO 40°F (2° TO 4°C)

FROZEN FOODS

DANGER ZONE ABOVE 32°F (ABOVE 0°C)

CRITICAL ZONE 0° TO 32°F (-18° TO 0°C)

SAFE ZONE 0°F or below (-18°C or below)

S A N I T A T I O N

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 21

SERVICE

TROUBLESHOOTING

Error

Code Description/Results Possible Cause

Service Required

E-10 Air sensor fault (shorted) Air sensor is shorted or defective, or there is a connection failure.

See following page for air sensor test.

E-11 Air sensor fault (open) Air sensor is open or defective, or there is a connection failure.

See following page for air sensor test.

E-20 Product probe fault (shorted)

Ov e n w ill co o k in tim e o nly

Product probe is shorted or defective, or there is a connection failure.

See following page for probe sensor test.

E-21 Product probe fault (open)

Ov e n w ill co o k in tim e o nly

Product Probe is open, defective, or there is a connection failure.

See following page for probe sensor test.

E-30 Under temperature The unit has been below its set temperature for 90 minutes.

Check the following: Oven door may be open or door gasket may need

replacement. Verify that the oven has been preheated, does not contain

frozen products, and is not overloaded. Air sensor, probe, or relay may be

defective, there may be a bad wire connection, an open heating cable, or the

high limit switch may be tripped. Contact service if problem persists.

E-31 Over temperature This error will display if the unit reaches a temperature of 25 degrees above

its maximum allowable set point. If the unit reaches 50 degrees above its

maximum allowable set point the control will turn off. Check the following:

Shorted cable, defective solid state relay, or defective air sensor. If none of

the above, contact service.

E-50 Temperature sensor chip 1

is not responding. Contact service.

E-51 Temperature sensor chip 2

is not responding. Contact service.

E-60 Real time clock error This is likely caused by the unit having been unplugged for an extended

amount of time. The data stored in the Real-Time Clock has been reset to

the factory default values. Beeper volume will default to on, and the

temperature scale will default to °F. Turn main breaker to the unit off for

10 seconds and then restore power. Contact service if problem persists.

E-61 Real time clock chip is

not responding. Contact service.

E-70 Configuration connector error Check control connections for loose wires. If none, control must be replaced.

E-78 Voltage low Voltage below 90 VAC on a 125 VAC unit, or below 190 VAC on a

208-240 VAC unit. Correct voltage.

E-79 Voltage high Voltage over 130 VAC on a 125 VAC unit, or over 250 VAC on a

208-240 VAC unit. Correct voltage.

E-80 Function data values were reset. Ensure that all temperatures and times are properly set.

Contact service if problem persists.

E-81 Internal control calibration error Contact service.

E-82 Internal control calibration error Contact service.

E-83 EEPROM is not responding Contact service.

E-84 EEPROM - Unit ID error Contact service.

E-86 EEPROM - HACCP address error If using HACCP, the unit’s address has been reset to 1. Ensure that your

oven is set to the correct address (1-247). Contact service if problem persists.

E-87 Calibration offset error Sensor calibration values corrupted. All offsets reset to 0. Re-calibrate oven

cavities. Contact service if problem persists.

E-90 Button stuck A button has been pressed for >= 60 seconds. This error will auto-reset

when there is no button stuck, remove control and check all button

functions, align control properly.

E-dS Datakey signature bad Datakey incompatible with control. Incorrect or corrupt data key installed

on control. Replace Datakey with correct key for control and test.

E-dU Datakey unplugged The data key is not being seen by the control. Install data key and test

operation. Contact service if problem persists

PG. 22 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

S E R V I C E

A. No power. Display will not light.

1. Verify that power is available at the outlet or junction box.

2. Verify that the circuit breaker switch on the back of the unit is turned on.

3. Verify that the power cord is not open. Check continuity with a VOM meter.

4. If the problem persists, call a qualified Alto-Shaam service technician at 1-800-558-8744.

B. Display is lit but unit is not heating.

Check to verify that the high limit switch located at the rear of the unit top has not been

tripped. If it has been tripped, reset by pressing in the hit limit reset button at the rear

of the oven.

After resetting, the cause of the high limit trip must be corrected. If the high limit switch

will not reset, the high limit switch is defective and must be replaced. This is a safety

device and must not be bypassed or removed from the circuit.

C. To test air sensor:

Test air sensor by placing sensor in ice water bath and using an ohmmeter set on the ohm scale.

The reading should be 100 ohms resistance. If it is more than 2 ohms higher or lower, sensor

needs to be replaced.

D. To test probe sensor:

Test food probe by placing in ice water bath and using an ohmmeter set on the ohm scale.

The reading should be 100 ohms resistance.

TROUBLESHOOTING INTERNAL ELECTRICAL COMPONENTS

This section is provided for the assistance of qualified technicians only and is not intended for use by

untrained or unauthorized service personnel. If your Alto-Shaam®unit is not operating properly, check the

following before calling your Authorized Alto-Shaam Service Agent:

☛Check the power flow to the unit. Plug in outlet? Circuit breaker switch at back of unit turned on?

Do not attempt to repair or service the Cook and Hold unit beyond this point. Contact Alto-Shaam for

the nearest authorized service agent. Repairs made by any other service agents without prior

authorization by Alto-Shaam will void the warranty on the unit.

D A N G E R

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

N O T E

If the appliance has been unplugged for an

extended period of time, the Real Time Clock may

require recharging. Turn main breaker to the unit

off for 10 seconds and then restore power.

For more information, see Error Code E-60 in

the Troubleshooting section of this manual.

C A U T I O N

THIS SECTION IS PROVIDED FOR THE ASSISTANCE

OF QUALIFIED SERVICE TECHNICIANS ONLY AND

IS NOT INTENDED FOR USE BY UNTRAINED OR

UNAUTHORIZED SERVICE PERSONNEL.

D A N G E R

L O C K - O U T O R P O S T

B R E A K E R PA N E L U N T I L

S E R V I C E W O R K H A S

B E E N C O M P L E T E D .

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 23

11

33

8

32

43

12

29

18

48

22

44

20

15

6

47

16

10

25

9

42

7

26

1

42 3

28

21

40

31 39

17

5

38

30

AA

SECTION A-A

14 37 36 43

19 41 46 2

27

E X T E R I O R S E R V I C E V I E W

S E R V I C E

PG. 24 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

767-SK/III

A

Part numbers and drawings are subject to change without notice.

S E R V I C E

E X T E R I O R S E R V I C E PA R T S L I S T

M O D E L > 7 6 7 - S K / I I I

ITEM D E S C R I P T I O N PART NO. Q T Y ITEM D E S C R I P T I O N PART NO. Q T Y

1 INSERT, TRAY, SMOKE 1243 1 25 CASTER, 3-1/2" RIGID CS-25674 2

2 GUARD SENSOR, W/MW 1493 1 26 CASTER, 3-1/2" SWIV W/ BRAKE CS-25675 2

3 CHIP TRAY 4652 1 27 COVER, HINGE CV-22171 2

4* PROBE HOLDER 13239 1 28 GASKET ASSEMBLY, DOOR GS-22951 1

5 SHIM, HANDLE 13947 1 29 GASKETS, ADHESIVE, .125X.375 [lin ft] GS-23622 1

6 DRIP PAN 14831 1 30 HANDLE, OFFSET MAG LATCH HD-27080 1

7 CASTER SPACER 1007145 12 31 HINGE, 1-3/8 OFFSET, CHROME HG-22338 1

8 BACK CASING 1010393 1 32 INSULATION IN-2003 1

9 BOTTOM PANEL 1010394 1 33 RATING TAG LABEL LA-26348 2

10 SIDE PANEL 1010395 2 34* NUT, 1/4-20 HEX S/S NU-2437 4

11 BONNET TOP COVER 1010401 1 35* PANEL OVERLAY MENU CARD PE-23384

12 ELEMENT COVER 1010409 1 36 PROBE ASSEMBLY PR-34298 1

13* SMOKE HEATER PLATE WELD 5003782 2 37 PROBE, RECEPTICAL PR-34705 1

14 PROBE COVER WELDMENT 5009712 1 38 10-32 X 3/4 PHILLIPS PAN HD SC-2071 2

15 CABLE INSULATION 5009884 1 39 SCREW, 10-32 X 3/4,NF PHIL,FLAT M/S,#18-8 S/S SC-2072 6

16 DRIP TRAY KIT 5010391 1 40 SCREW, 10-32X1-1/2,NF,PHIL,FLAT M/S,18-8 S/S SC-2073 10

17 DOOR ASSEMBLY, RH WINDOW 5010406 1 41 SCREW, 6-32 X 1/2,NC PHIL,FLAT SC-2239 2

DOOR ASSEMBLY, LH WINDOW 5010409 1 42 SCREW,1/4-20 X 1/2,NC SLOT RND SC-2332 5

18 BONNET ASSBY, SPOT 5010940 1 43 8-32 x 1/4" PHIL SCREW SC-2459 36

19 BLOCK, MTG, SNSR BK-24427 1 44 S/S WIRE SHELF SH-2324 2

20 BLOCK, 2 TERMINAL, PORCELAIN BK-33546 3 45* S/S WIRE SHELF, RIB RACK SH-2743 1

21 BRACKET, CHIP TRAY BT-29217 2 46 SENSOR, 1-3/4" L SN-33541 1

22 3/8" HOLE BUSHING, BLACK BU-3419 1 47 SIDE RACK, STAINLESS STEEL SR-28405 2

23* 5/8" SNAP BUSHING, BLACK BU-3611 1 48 DOOR SWITCH, REED, SPST SW-33559 1

24* CABLE, SMOKE HEATER EL-34554 1 49* THERMOSTAT, AUTO RESET, FAN CTRL TT-33255 1

D A N G E R

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

D A N G E R

L O C K - O U T O R P O S T

B R E A K E R PA N E L U N T I L

S E R V I C E W O R K H A S

B E E N C O M P L E T E D .

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 25

*NOT SHOWN

A

10

30

16

15

34

46

33

25

35

13

11

29

44

12

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45

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27

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E X T E R I O R S E R V I C E V I E W

S E R V I C E

PG. 26 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

1767-SK/III

B

Part numbers and drawings are subject to change without notice.

S E R V I C E

E X T E R I O R S E R V I C E PA R T S L I S T

M O D E L > 1 7 6 7 - S K / I I I

ITEM D E S C R I P T I O N PART NO. Q T Y ITEM D E S C R I P T I O N PART NO. Q T Y

1 INSERT, TRAY, SMOKE 1243 2 27 CASTER,1.5" STEM,5" SWIV WHL, w/BRK- CS-24875 2

2* GUARD SENSOR, W/MW 1493 2 28 COVER, HINGE CV-22171 4

3 CHIP TRAY 5007621 2 29 FAN, 3" BOX, 230V, THERMAL PROTECT FA-34524 1

4 PROBE HOLDER 13239 2 30 GASKETS, ADHESIVE, .125X.375 [lin ft] GS-23622 1

5 SHIM 13947 2 31 HANDLE, OFFSET MAG LATCH HD-27080 2

6 DRIP PAN 14831 2 32 HINGE, 1-3/8 OFFSET, CHROME HG-22338 4

7* HI-LIMIT PROTECTION COVER 1003936 1 33 INSULATION IN-2003 2

8 CASTER SPACER 1007145 12 34 RATING TAG LABEL LA-26348 2

9 BOTTOM PANEL 1010394 1 35 NUT, 1/4-20 HEX S/S NU-2437 4

10 BONNET TOP COVER 1010401 1 36 PROBE ASSEMBLY PR-34298 2

11 ELEMENT COVER 1010409 2 37 PROBE, RECEPTICAL, 2200MM WIRE PR-34704 1

12 SIDE PANEL 1010437 2 38 PROBE, RECEPTICAL, 600MM WIRE PR-34705 1

13 SMOKE ELEMENT REPAIR KIT 5003782 2 39 10-32 X 3/4 PHILLIPS PAN HD SC-2071 4

14 PROBE COVER WELDMENT 5009712 2 40 SCREW,10-32 X 3/4,NF PHIL,FLAT M/S,#18-8 S/S SC-2072 12

15 BACK PANEL/ FAN TUNNEL ASSB 5009930 1 41 SCREW,10-32X1-1/2,NF,PHIL,FLAT M/S,18-8 S/S SC-2073 20

16 BONNET ASSBY, SPOT 5010047 1 42* SCREW, M4-0.7 X 6MM PHIL SC-22271 2

17 DRIP TRAY KIT 5010391 1 43* SCREW,6-32 X 1/2,NC PHIL,FLAT SC-2239 4

18 DOOR ASSEMBLY, RH WINDOW 5010406 2 44 8-32 X 2 SLOT PAN HEAD 18-8 S.S. SC-23154 2

DOOR ASSEMBLY, LH WINDOW 5010409 2 45 SCREW,1/4-20 X 1/2,NC SLOT RND SC-2332 6

19* BLOCK, MTG, SNSR BK-24427 2 46 8-32 x 1/4" PHIL SCREW SC-2459 52

20* BLOCK, 2 TERMINAL, PORCELAIN BK-33546 6 47 S/S WIRE SHELF SH-2324 4

21 BRACKET, CHIP TRAY BT-29217 2 48* S/S WIRE SHELF, RIB RACK SH-2743 2

22 1-1/8" SNAP BUSHING BU-3378 4 49* SENSOR, 1 3/4"L SN-33541 2

23* 3/8" BLACK HOLE BUSHING BU-3419 2 50 SIDE RACK, STAINLESS STEEL SR-28405 4

24* 5/8" SNAP BUSHING, BLACK BU-3611 2 51* DOOR SWITCH, REED, SPST SW-33559 2

25 CABLE, SMOKE HEATER EL-34554 2 52* THERMOSTAT, AUTO RESET, FAN CTRL TT-33255 2

26 CASTER, 1.5" STEM, RIGID 5" WHL CS-24874 2 53* T-STAT, 300 F HI-LIMIT TT-33476 1

D A N G E R

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

D A N G E R

L O C K - O U T O R P O S T

B R E A K E R PA N E L U N T I L

S E R V I C E W O R K H A S

B E E N C O M P L E T E D .

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 27

B

*NOT SHOWN

ELECTRONIC COMPONENTS

S E R V I C E

39

8

40 10

32

31 37

1

36

14

46

3

12

13

45

26

35

48

16

33

6

44

5

34

2

23

38

15

18

20

21

17

19

42

7

9

4

27

32

24

14

41

30

29

PG. 28 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

767-SK/III & 1767-SK/III

C

Part numbers and drawings are subject to change without notice.

S E R V I C E

ELECTRONIC COMPONENTS PARTS LIST

M O D E L > 7 6 7 - S K / I I I & 1 7 6 7 - S K / I I I ( Q U A N T I T I E S P E R C O M PA R T M E N T )

ITEM D E S C R I P T I O N PART NO. Q T Y ITEM D E S C R I P T I O N PART NO. Q T Y

1 HI-LIMIT PROTECTION COVER 1003936 1 25 HEATSINK, THERMALLY COND. PAD HE-33926 2

2 HEAT SINK 1005836 1 26 NUT, 10-32, NF HEX MS, #18-8 S/S NU-2215 4

3 ACCESS COVER 1009990 1 27 NUT, M3-0.5 HEX NUT 18-8, DIN #934 NU-22285 2

4 BONNET SPOT ASSBY 5010047 1 28 NUT, HEX #8-32 NU-2296 4

5 BOARD, POWER SUPPLY BA-33554 1 29 CONTROL PANEL BEZEL PE-26566 1

6 BOARD, ASSB, VOLTAGE MONITOR BA-33764 1 30 CONTROL PANEL OVERLAY, 767-SK/III PE-27178 1

7 BOARD, CONTROL BA-33991 1 CONTROL PANEL OVERLAY, 1767-SK/III PE-27181 1

8 T-BLOCK BK-3019 1 31 3/8" HOLE PLUG PG-25574 1

9 BEEPER BP-3567 1 32 13/16" HOLE PLUG PG-3589 2

10 BRACKET, TETHER BT-26884 1 33 RELAY RL-33558 2

11 BUSHING, *CT,ML, BRASS, DISTANCE BU-25094 2 34 RELAY, 230V, 25A, ZERO CROSSING RL-33829 2

12 1/2" HOLE BUSHING BU-3006 2 35 10-32 X 1/4 PAN HD GROUND SCREW SC-2190 1

13 7/8" SNAP BUSHING, BLACK BU-3007 1 36 SCREW, PAN HEAD M4 X 7MM SC-22271 2

14 1-1/8" SNAP BUSHING BU-3378 6 37 6-32 X 1/4" PAN HD SC-22500 2

15 CONTROL, ASSB, COOK, HOLD CC-34194 1 38 8-32 X 2 SLOT PAN HEAD 18-8 S.S. SC-23154 2

CORDSET, 208-240V CD-3607 1 39 6-32 X 1-1/4" ROUND HD SC-2365 2

CORDSET, 230V CD-3922 1 40 10-32 X 1/2" FLAT HEAD SC-23670 4

16 CANOE CLIP CL-22820 2 41 8-32 x 1/4" PHIL SCREW SC-2459 5

17 CONNECTOR, 10 PIN CR-33717 1 42 SCREW, 6-32 X1/2, NC PHIL TRUSS SC-2472 8

18 CONNECTOR, 9 PIN CR-33718 1 43 SELF TAPPING 8-32 X 1/2 SC-25849 8

19 CONNECTOR, 8 PIN CR-33719 1 44 SPACER, LOCK MOUNT PANEL SP-33832 4

20 CONNECTOR, 7 PIN CR-33761 1 45 SWITCH, CIRCUIT BREAKER SW-34076 1

21 CONNECTOR, 6 PIN CR-33762 1 46 T-STAT, 300 F HI-LIMIT TT-33476 1

22* DATAKEY FOR CONTROL DS-34823 1 47 WASHER, #8 EXT LOCK WS-2333 4

23 FAN, BOX FA-34524 1 48 STAR LOCK WASHER WS-2467 1

24 1/2" SELF ADHESIVE GASKET GS-2019 1 *NOT SHOWN

CABLE HEATING KIT #4881 - 767-SK/III & 1767-SK/III (ONE PE R COMPARTMEN T)

D E S C R I P T I O N PART NO. Q T Y D E S C R I P T I O N PART NO. Q T Y

CABLE HEATING ELEMENT CB-3045 210 FT STUD ST-2439 12

RING CONNECTOR CR-3226 12 HEX NUT NU-2215 24

INSULATION CORNER IN-3488 1 FT INSULATING SLEEVE SL-3063 12

SHOULDER BUSHING BU-3105 12 ELECTRICAL TAPE TA-3540 1 ROLL

CUP BUSHING BU-3106 12

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 29

C

A

3

52

5

6

42

36

29

24

13

28

12

16

51

37

14

8

41

40

7

1

51

30

10

34

44

39

45

32

47

4

27

26

18

46

21

31

E X T E R I O R S E R V I C E V I E W

S E R V I C E

PG. 30 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

2800-SK/III

D

Part numbers and drawings are subject to change without notice.

S E R V I C E

*NOT SHOWN

E X T E R I O R S E R V I C E PA R T S L I S T

M O D E L > 2 8 0 0 - S K / I I I

ITEM D E S C R I P T I O N PART NO. QTY ITEM D E S C R I P T I O N PART NO. QTY

1 PROBE HOLDER 13239 1 29 FAN, MOTOR, 208-240V, .58A,CW FA-34752 3

2* HINGE SHIM 16315 4 30 DOOR GASKET GS-25593 2

3 FAN MOTOR COVER 1000648 3 31 HANDLE DOOR WITH STRIKER HD-2007 2

4 CASTER SPACER 1007145 12 32 HANDLE, PUSH/PULL HD-22257 2

5 ELEMENT COVER 1007415 2 33* HANDLE, CHIP TRAY HD-2724 2

6 CASING BACK 1007968 1 34 HINGE, 1-3/8 OFFSET, PAIR CHROME HG-22338 2

7 CENTER TRIM 1007969 1 35* 1 1/2" FLUFF INSULATION 27 X 57 IN-2003 1

8 BONNET TOP COVER 1008132 1 36 BACK PANEL INSULATION 30 X 59 IN-22265 12.5'

9* INSERT, SMOKER TRAY 1009009 2 37 RATING TAG LABEL LA-26348 2

10 DOOR ASSEMBLY 5000514 2 38* NUT, 1/4-20 HEX S/S NU-2437 4

11* SMOKE HEATER PLATE WELD 5003782 2 39 13/32" DIA. HOLE PLUG PG-25460 4

12 CHIP TRAY 5005067 1 40 PROBE ASSEMBLY PR-34298 1

13 TUBE BACK SPOT 5007094 1 41 PROBE PLUG PR-34299 1

14 BONNET ASSEMBLY, SPOT 5004770 1 42 RIVET, BLIND, #44, STNLS RI-2100 85

15* BAFFLE SPOT 5007143 1 43* 10-32 X 1/2" PPHMS SCREW 18-8 S/S SC-2070 6

16 CASING SIDE SPOT 5007237 2 44 SCREW,10-32 X 3/4, NF PHIL, FLAT M/S,#18-8 S/S SC-2072 12

17* BLOCK, MTG, SNSR BK-24427 1 45 SCREW, 10-32X1-1/2, NF, PHIL, FLAT M/S,18-8 S/S SC-2073 18

18 BLOCK, CAP,HOLD DOWN, 11/64" DIA BK-2609 2 46 8-32 X 5/8" PAN HD SC-2077 11

19* BLOCK, 2 TERMINAL, PORCELAIN BK-33546 4 47 1/4-20 X 3/4" SHCS PCN SC-22339 4

20* BRACKET, CHIP TRAY BT-29217 2 48* 6-32 x 1/2" PHIL FLAT HEAD SCREW SC-2239 2

21 BUSHING, SHAFT ADAPTER,1/4-5/16,1"LG BU-28935 3 49* SCREW 1/4-20 x 1/2" HEX HEAD SC-22729 2

22* 1/2" HOLE BUSHING BU-3006 2 50* 8-32 x 1/2" PHIL SCREW SC-2425 1

23* BUSHING, SNAP, 5/16" BU-3009 1 51 8-32 x 1/4" PHIL SCREW SC-2459 14

24 CABLE, SMOKE HEATER, 208-240V 230W EL-34554 2 52 SELF TAPPING 8-32 X 1/2 SC-25849 40

25* CLIP, CT, ML, LOCK, W/3 WASHERS CL-24089 4 53* SENSOR, 1 3/4"L SN-33541 1

26 CASTER, 1.5" STEM, 5" RIGID CS-24874 2 54* WASHER, 1/4", FLAT, 5/8 OD 18-8 SS WS-22094 2

27 CASTER,1.5" STEM, 5" SWIVEL w/ BRAKE CS-24875 2 55* M14 SEPARATED LOCK WASHER 18-8 WS-22304 1

28 FAN WHEEL 6-5/16 X1-1/2 THK E 3045FA 3 56* HOLDING (LOCK CLIP) WS-24090 4

D A N G E R

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

D A N G E R

L O C K - O U T O R P O S T

B R E A K E R PA N E L U N T I L

S E R V I C E W O R K H A S

B E E N C O M P L E T E D .

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 31

D

ELECTRONIC COMPONENTS

S E R V I C E

30

650

9

8

48

38

32

18

24

23

26

25

34

53

33

10

14

12

44

21

48

41

12

16

52

1

42

36

17

46

29

16

35

7

19

51

14

47

2

28

20

49

43

16

44

SEE BELOW FOR

DETAIL EXPLOSION

28

40

22

27

46

4

37

45

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3

28

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15

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PG. 32 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

2800-SK/III

E

Part numbers and drawings are

subject to change without notice.

S E R V I C E

E L E C T R O N I C C O M P O N E N T S PA R T S L I S T

M O D E L > 2 8 0 0 - S K / I I I

ITEM DESCRIPTION PART NO. QTY ITEM DESCRIPTION PART NO. QTY

1 HI-LIMIT PROTECTION COVER 1003936 1 28 FAN,BOX,230V,35CFM,50/60HZ FA-3974 2

2 HEAT SINK 1007976 1 29 1/2" SELF ADHESIVE GASKET [LIN FT] GS-2019 10.4

3 DUCT, SSR, COOLING 1010453 1 30 1/2" WIDE FOAM TAPE [LIN FT] GS-23622 10.4

4 L-PANEL, INSIDE BAFFLE DEFLECTOR 1010516 2 31 HEAT SINK 1 RELAY EXTRUSION HE-23421 3

5 INNER BAFFLE COVER 1010517 1 32 HEATSINK,THERMALLY COND. PAD HE-33926 1

6 BONNET SHELL SPOT 5007135 1 33 NUT, M3-0.5 HEX NUT 18-8, DIN #934 NU-22285 2

7 BEZEL 5007264 1 34 NUT, HEX #8-32 NU-2296 4

8 BOARD, POWER SUPPLY BA-33554 1 35 PANEL,OVERLAY PE-27987 1

9 BOARD, VOLTAGE MONITOR BA-33764 1 36 3/8" HOLE PLUG PG-25574 1

10 BOARD, CIRCUIT BA-33991 1 37 RIVET, BLIND,#44,STNLS RI-2100 4

11 T-BLOCK BK-3019 3 38 RELAY, SPST 30A @ 277 VAC 12VDC RL-33558 2

12 BLOCK, TERMINAL, 208-240V, 230V BK-3597 1 39 RELAY, 230V, 25A, ZERO CROSSING RL-33829 4

BLOCK, TERMINAL, 380-415V BK-34709 1 40 RESISTOR, MOV, SURGE PROTECTOR RS-3578 1

13 BEEPER BP-3567 1 41 10-32 X 1/4 PAN HD GROUND SCREW SC-2190 1

14 BUSHING, CT ,ML , BRASS, DISTANCE BU-25094 2 42 SCREWS, M4-0.7X6MM PHIL SC-22271 2

15 7/8" SNAP BUSHING, BLACK BU-3007 1 43 8-32 X 2 SLOT PAN HEAD 18-8 S.S. SC-23154 4

16 1 1/8" SNAP BUSHING BU-3378 7 44 6-32 X 1-1/4" ROUND HD SC-2365 8

17 BUSHING, STRAIN RELIEF BU-33948 1 45 8-32 X 1/2" PHIL SCREW SC-2425 6

18 CONTROL ASSEMBLY CC-34194 1 46 8-32 X 1/4" PHIL SCREW SC-2459 23

19 6/3 CORD 600V, 208-240V 1PH ONLY CD-33847 1 47 SCREW, 6-32 X1/2, NC PHIL TRUSS M/S,18-8 SS SC-2472 6

20 CANOE CLIP CL-22820 2 48 SELF TAPPING 8-32 X 1/2 SC-25849 8

21 CONTACTOR 208/240V 3 POLE 25 AMP CN-3052 1 49 SCREW,10-32 X1/2, NF PHIL TRUSS M/S,18-8 SS SC-2661 4

22 CONNECTOR CR-33509 2 50 SPACER, LOCK MOUNT PANEL SP-33832 4

23 CONNECTOR, 10 PIN CR-33717 1 51 TERMINAL, STRIP, 5 CIRCUIT, UL, VDE TM-33560 1

24 CONNECTOR, 8 PIN CR-33719 1 52 T-STAT, 500 F HI-LIMIT TT-34671 1

25 CONNECTOR, 7 PIN CR-33761 1 53 WASHER, #8 EXT LOCK WS-2333 4

26 CONNECTOR, 6 PIN CR-33762 1 54* STAR LOCK WASHER WS-2467 1

27* DATAKEY FOR ELECTRONIC CONTROL DS-34823 1 *NOT SHOWN

CABLE HEATING KIT #4878

(ONE KIT REQUIRED)

CABLE HEATING KIT #14228

(TWO KITS REQUIRED)

D E S C R I P T I O N PART NO. Q T Y

CABLE HEATING ELEMENT CB-3045 85 FT

RING CONNECTOR CR-3226 4

INSULATION CORNER IN-3488 1 FT

SHOULDER BUSHING BU-3105 4

CUP BUSHING BU-3106 4

STUD ST-2439 4

HEX NUT NU-2215 8

INSULATING SLEEVE SL-3063 4

ELECTRICAL TAPE TA-3540 1 ROLL

D E S C R I P T I O N PART NO. Q T Y

CABLE HEATING ELEMENT CB-3045 280 FT

RING CONNECTOR CR-3226 16

INSULATION CORNER IN-3488 1 FT

SHOULDER BUSHING BU-3105 16

CUP BUSHING BU-3106 16

STUD ST-2439 12

HEX NUT NU-2215 32

INSULATING SLEEVE SL-3063 16

ELECTRICAL TAPE TA-3540 1 ROLL

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 33

E

PG. 34 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 35

PG. 36 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 37

PG. 38 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 39

PG. 40 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 41

PG. 42 767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL PG. 43

T R A N S P O RTAT I O N D A M A G E a n d C L A I M S

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 allow inspection of containers for visible damage.

6. Telephone the carrier’s office immediately upon finding damage, and request an inspection. Mail a written confirmation of the time,

date, and the person called.

7. Save any packages and packing material for further inspection by the carrier.

8. Promptly file a written claim with the carrier and attach copies of all supporting paperwork.

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.

L I M I T E D WA R R A N T Y

Alto-Shaam, Inc. warrants to the original purchaser only that any original part that is found to be defective in material or workmanship will, at

Alto-Shaam's option, subject to provisions hereinafter stated, be replaced with a new or rebuilt part.

The parts warranty period is as follows:

For the refrigeration compressor on Alto-Shaam Quickchillers™, five (5) years from the date of installation.

For the heating element on Halo Heat®cook/hold ovens, as long as the original purchaser owns the oven.

For all other parts, one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.

The labor warranty period is one (1) year from the date of installation or fifteen (15) months from the shipping date, whichever occurs first.

Alto-Shaam will bear normal labor charges performed during standard business hours, excluding overtime, holiday rates or any

additional fees.

To be valid, a warranty claim must be asserted during the applicable warranty period. This warranty is not transferable.

THIS WARRANTY DOES NOT APPLY TO:

1. Calibration.

2. Replacement of light bulbs and/or the replacement of display case glass due to damage of any kind.

3. Equipment damage caused by accident, shipping, improper installation or alteration.

4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions, including but not limited to, equipment subjected

to harsh or inappropriate chemicals, including but not limited to, compounds containing chloride or quaternary salts, poor water quality, or

equipment with missing or altered serial numbers.

5. Damage incurred as a direct result of poor water quality, inadequate maintenance of steam generators and/or surfaces affected by water

quality. Water quality and required maintenance of steam generating equipment is the responsibility of the owner/operator.

6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm®Cleaner, including but not limited to damage due to

chlorine or other harmful chemicals. Use of Alto-Shaam's Combitherm®Cleaner on Combitherm®ovens is highly recommended.

7. Any losses or damage resulting from malfunction, including loss of product or consequential or incidental damages of any kind.

8. Equipment modified in any manner from original model, substitution of parts other than factory authorized parts, removal of any parts

including legs, or addition of any parts.

This warranty is exclusive and is in lieu of all other warranties, express or implied, including the implied warranties of merchantability and

fitness for a particular purpose. In no event shall Alto-Shaam be liable for loss of use, loss of revenue or profit, or loss of product, or for any

indirect, special, incidental, or consequential damages. No person except an officer of Alto-Shaam, Inc. is authorized to modify this warranty

or to incur on behalf of Alto-Shaam any other obligation or liability in connection with Alto-Shaam equipment.

Effective 02/09

RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE FOR EASY REFERENCE.

ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.

Model: _______________________________________________Date Installed: __________________________________________________________

Voltage: ______________________________________________ Purchased From: _______________________________________________

Serial Number: _______________________________________ _______________________________________________________________________

W 1 6 4 N 9 2 2 1 W a t e r S t r e e t ●P. O . B o x 4 5 0 ●Menomonee Falls, Wisconsin 53052-0450 ●U.S.A.

PHONE: 262.251.3800 • 800.558-8744 USA/CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A.ONLY

www.alto-shaam.com

P R I N T E D I N U .S.A.