MN 29758_TH SK III_0515 Alto Shaam Inc. Oven 300 TH/III 28f9059e E881 498d 83d3 9d3576db197b

User Manual: Alto-Shaam Inc. Oven 300-TH/III

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Page Count: 59

MN-29758 (r e v . 6) • 05/15

p r i n t e d i n u.s.a.

W164 N9221 Water Street • P.O. Box 450

Menomonee Falls, Wisconsin 53052-0450 U.S.A.

PHONE: 262.251.3800 • 800.558.8744 U.S.A. / CANADA

FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY

www.alto-shaam.com

Consult instructions

for operation and use.

Cook, Hold, Smoke Oven

Deluxe Control

Model:

300-TH/III

500-TH/III

750-TH/III

1000-TH/III

1200-TH/III

767-SK/III

1767-SK/III

1000-SK/III

1200-SK/III







1200-TH/III

1767-SK/III

750-TH/III

300-TH/III

1000-SK/III

500-TH/III

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • Index

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

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

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

Installation

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

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

Dimension Drawings, weights & capacities ........4-8

Options and Accessories ...................... 9

Stacking Configurations ...................... 10

Leveling .................................. 11

Restraint Requirements - Mobile Equipment ....... 11

Drip Tray Installation ......................... 12

Electrical Specifications ....................13-14

Operating Instructions

User Safety Information. . . . . . . . . . . . . . . . . . . . . . . 15

Start-up Operation .......................... 15

Audible Signals ............................. 15

Control Features ............................ 16

Cook/Hold/Smoke Instructions ................. 17

Operating Features & Functions ..............18-19

Smoking Instructions ........................ 20

User Options ............................... 21

HACCP ................................... 22

General Holding Guidelines .................... 23

Care and Cleaning

Protecting Stainless Steel Surfaces .............. 24

Cleaning Agents ............................ 24

Cleaning Materials .......................... 24

Equipment Care ............................ 25

Clean Daily ................................ 25

Clean the Door Vents ........................ 26

Check Overall Condition of Oven ............... 26

Daily Prong Cleaning ......................... 26

Sanitation

Sanitation/Food Safety ....................... 27

Internal Food Product Temperatures ............. 27

Service

Trouble Shooting - Error Codes. . . . . . . . . . . . . . . . . 28

Trouble Shooting Electrical Components ......... 29

Exterior Service View & Parts ................30-39

Electronic Components View & Parts ..........40-43

HACCP Data Logger Service Parts (option) ........ 44

Cable Heating Kits .......................... 44

Wire Diagrams

Always refer to the wire diagram(s) included with the unit

for most current version.

Warranty

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

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

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 1



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 Tech Team Service

Department if you have any questions concerning

installation, operation, or maintenance.

 All claims for warranty must include the

full model number and serial number of the

unit.



• Carefully remove the appliance

from the carton or crate.

 Do not discard the

carton and other

packaging material

until you have

inspected the unit for

hidden damage and

tested it for proper operation.

• Read all instructions in this manual carefully before

initiating the installation of this appliance, using

the appliance or performing routine maintenance.

Following procedures other than those indicated

in this guide to use and clean the appliance is

considered inappropriate and may cause damage,

injury or fatal accidents, in addition to invalidating

the guarantee and relieving Alto-Shaam of all

liability.

• 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 Tech

Team Service Department.

• 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.

®

®

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 2



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.



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.



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.



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.

• This appliance is intended to cook, hold or process

foods for the purpose of human consumption. No

other use for this appliance is authorized and is

therefore considered dangerous. The appliance

must not be used to cook food containing flammable

materials (such as food with alcohol). Substances

with a low flash point can ignite spontaneously and

become a fire risk.

• 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. We recommend regular

training of your staff to avoid the risk of accident

or damage to the unit. Operators must also receive

regular safety instructions.

• Any troubleshooting guides, component views, and

parts lists included in this manual are for general

reference only and are intended for use by qualified

and trained technicians.

•

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.

 Used to notify personnel of

installation, operation, or

maintenance information that is

important but not hazard related.





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.

Used to indicate that referral to

operating instructions is a mandatory

action. If not followed the operator

could suffer personal injury.

Used to indicate that referral to

operating instructions is recommended

to understand operation of equipment.



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.



• Operational Environmental Conditions

• Unit must acclimate to room temperature in the

environment it is placed. 24 hours is recommended.

• Ambient temperature range of 50° to 110°F (10° to 43°C).

• Relative humidity of less than 95% non-condensation.

• Atmospheric pressure range of 50KPa to 106KPa.

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 3



The Alto-Shaam Cook

& 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.

®



Emissions testing conducted by Underwriters

Laboratories, Inc.® was found to be in compliance

with the applicable requirements of NFPA96:

2004 Edition, Par. 4.1.1.2. U.L emissions

sampling of grease laden vapor resulted in a total

of 0.55 milligrams per cubic meter with no visible

smoke and is considered representative of all

oven models in the line. Based on these results,

hood installation and/or outside venting should

not be a requirement in most areas. Verify local

codes for locations where more restrictive codes

are applicable.



Improper installation, alteration,

adjustment, service, cleaning, or

maintenance could result in property

damage, severe injury, or death.

Read the installation, operating and

maintenance instructions thoroughly

before installing, servicing, or

operating this equipment.



Appliance and accessories may be

heavy. To prevent personal injury, use

caution when moving or leveling this

appliance or handling accessories.



Metal parts of this equipment

become extremely hot when in

operation. To avoid burns, always

use hand protection when operating

this appliance.



DO NOT store or use gasoline or

other flammable vapors or liquids

in the vicinity of this or any other

appliance. Failure to observe this

precaution may result in a fire,

explosion or personal injury.



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

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).

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 4





300-th3 2011 lit

25-3/16" (643mm)

Cord Length:

5 ft. (1524mm)

16-13/16"

(426mm)

18-15/16" (480mm)

3/4" (19mm)

15-1/4"

(387mm)

40-5/8" (1031mm)

17-5/8" (447mm)

500-TH/III300-TH/III

300-th3 2011 lit

25-3/16" (643mm)

Cord Length:

5 ft. (1524mm)

16-13/16"

(426mm)

18-15/16" (480mm)

3/4" (19mm)

15-1/4"

(387mm)

40-5/8" (1031mm)

17-5/8" (447mm)



net: 69 lb (31 kg)

ship: contact factory

 - 300-TH/III

36 lb (16 kg) maximum

volume maximum: 22.5 quarts (28,5 liters)

 - 500-TH/III

40 lb (18 kg) maximum

voluMe MaxiMuM: 30 quarts (38 liters)



net: 140 lb (64 kg)

ship: 180 lb (82 kg)

21" (532mm)

Shown with

optional bumper

29-7/8" (758mm)

41-1/16" (1043mm)

Electrical

Connection

44-1/16" (1118mm)

58-1/4" (1479mm)

14-1/2"

(368mm)

30-3/16" (767mm)

21-7/8" (556mm)

16" (406mm)

33-3/8" (848mm)

5-1/8" (130mm)

18-1/16" (458mm)

Pass-Through

Option

Pass-Through

Option

19" (483mm)

Electrical

Connection

26-9/16" (675mm)

29" (737mm)

*31-11/16" (804mm) - with optional 2-1/2" casters

*35-5/16" (897mm) - with optional 5" casters

*33-7/8" (860mm) - with optional 6" legs

Cord Length

120V - 5 ft. (1524mm)

208-240V - 5 ft. (1524mm)

230V - 8 ft. (2438mm)

19-1/8" (486mm)

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 5





767-SK/III750-TH/III



100 lb (45 kg) maximum

volume maximum: 53 quarts (67 liters)



MODeL net WeiGht ship WeiGht

750-TH/III 192 lb (87 kg) 260 lb (118 kg)

767-SK/III 196 lb (89 kg) 275 lb (125 kg)

Shown with

optional bumper

Electrical

Connection

Pass-Through

Option

Electrical

Connection

Pass-Through

Option

Electrical

Connection

Shown with

optional bumper

25-3/4" (651mm)

54-1/8" (1373mm)

33-3/8" (848mm)

with 3" (76mm) casters*

5-1/8" (130mm)

23-5/8" (600mm)

26-5/8" (676mm)

30-3/16" (767mm)

24-1/8" (612mm)

17" (432mm)

Elec. Connection

34" (864mm)

31-5/8" (802mm)

28-9/16" (726mm)

79" (2006mm)

34-7/8" (886mm)

*32-1/2" (826mm) - with optional 2-1/2" casters

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

*33-3/4" (857mm) - with optional 6" legs

26-3/4" (679mm)

Cord Length

120V - 5 ft. (1524mm)

208-240V - 5 ft. (1524mm)

230V - 8 ft. (2438mm)

26-5/8" (676mm)

25-11/16" (651mm)

*31-11/16" (804mm) - with optional 2-1/2" casters

*35-1/16" (890mm) - with optional 5" casters

*33-13/16" (858mm) - with optional 6" legs

33-3/8" (848mm)

with 3-1/2" casters*

28-5/8" (726mm)

Shown with

optional bumper

34-7/8" (886mm)

56-3/4" (1441mm)

Electrical

Connection

54-1/16" (1373mm)

11-5/8"

(295mm)

31-5/8" (802mm)

30-3/16" (767mm)

(electrical connection)

24-1/8" (612mm) 23-5/8" (600mm)

5-1/8" (130mm)

Cord Length

230V - 8 ft. (2438mm)

208-240V - 6 ft. (1829mm)

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 6





1000-SK/III1000-TH/III

34" (864mm)

25-1/16" (636mm)

23-5/8" (600mm)

17" (432mm)

51" (1294mm)

72-3/4" (1847mm)

5-1/8" (130mm)

40-3/16" (1021mm)

with 3-1/2 (89mm) casters

37" (940mm)

34-1/2" (876mm)

*38-5/8" (981mm) - with optional 2-1/2" casters

*42" (1067mm) - with optional 5" casters

*41-7/8" (1063mm) - with optional 6" legs

Electrical

Connection

Pass-Through

Option

Electrical

Connection

20-1/2"

(521mm)

23-1/2" (597mm)

31-5/8" (802mm)

26-7/8" (683mm)

Cord Length

208-240V - 5 ft. (1524mm)

230V - 8 ft. (2438mm)

22-1/2" (572mm)

Shown with

optional bumper

Pass-Through

Option

22-1/2" (572mm)

5-1/8" (130mm)

40-3/16" (1021mm)

with 3-1/2 (89mm) casters

*38-5/8" (981mm) - with optional 2-1/2" casters

*42" (1067mm) - with optional 5" casters

*41-7/8" (1063mm) - with optional 6" legs

20-1/2"

(521mm)

23-1/2" (597mm)

51" (1294mm)

34-1/2" (876mm)

25-1/16" (636mm)

26-7/8" (683mm)

37" (940mm)

31-5/8" (802mm)

Cord Length

230V - 8 ft. (2438mm)

208-240V - no cord or plug

Shown with

optional bumper

Electrical

Connection



120 lb (54 kg) maximum

voluMe MaxiMuM: 60 quarts (76 liters)



MODeL net WeiGht ship WeiGht

1000-TH/III 230 lb (104 kg) est. 275 lb (125 kg)

1000-SK/III 203 lb (92 kg) est. 282 lb (128 kg)

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 7





1200-SK/III1200-TH/III

25-1/16" (636mm)

51" (1294mm)

72-3/4" (1847mm)

34-1/2" (876mm)

Electrical

Connection

Pass-Through

Option

Shown with

optional bumper

17" (432mm)

34" (864mm)

20-1/2"

(521mm)

23-15/16"

(608mm)

Pass-Through

Option

Electrical

Connection

75-5/8" (1920mm) with 5 (127mm) casters*

6-13/16" (172mm)

24-1/4" (613mm)

72-1/4" (1835mm)

31-5/8" (802mm)

*73-7/8" (1877mm) - with optional 3-1/2" casters

*74-11/16" (1897mm) - with optional 6" legs

23-5/8" (600mm)

22-1/2" (572mm)

22-1/2" (572mm)

20-1/2"

(521mm)

23-15/16" (608mm)

75-5/8" (1920mm) with 5 (127mm) casters*

6-13/16" (172mm)

*73-7/8" (1877mm) - with optional 3-1/2" casters

*74-11/16" (1897mm) - with optional 6" legs

25-1/16" (636mm)

34-1/2" (876mm)

51" (1294mm)

72-1/4" (1835mm)

31-5/8" (802mm)

32-1/4" (819mm)

24-1/4" (613mm)

Shown with

optional bumper

Electrical

Connection

(per compartment)

120 lb (54 kg) maximum

voluMe MaxiMuM: 60 quarts (76 liters)



MODeL net WeiGht ship WeiGht

1200-TH/III 345 lb (156 kg) 435 lb (197 kg)

1200-SK/III 390 lb (177 kg) est. 465 lb (211 kg)

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 8





1767-SK/III

27-1/16" (686mm)

25-11/16" (651mm)

23-5/8" (600mm)

Shown with

optional bumper

Electrical

Connection

28-5/8" (726mm)

34-7/8" (886mm)

56-3/4" (1441mm)

54-1/16" (1373mm)

11-5/8"

(295mm)

31-3/4" (807mm)

24-1/8" (613mm)

58-9/16" (1487mm)

Electrical Connection

61-15/16" (1572mm) with 5" (127mm) casters*

6-13/16" (172mm)

*60-11/16" (1540mm) - with optional 3-1/2" (89mm) casters

*62-1/8" (1577mm) - with optional 6" (152mm) legs

32-3/4" (832mm)

(per compartment)

100 lb (45 kg) maximum

volume maximum: 53 quarts (67 liters)



MODeL net WeiGht ship WeiGht

1767-SK/III 359 lb (163 kg) est 450 lb (204 kg)

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 9



 767-SK/III 1767-SK/III 1000-SK/III 1200-SK/III

Bumper, Full Perimeter (Not available with 2-1/2" casters)5010371 5010371 5009767 5009767

Carving Holder

prime rib

steamship (cafeteria) round

HL-2635

4459

HL-2635

4459

HL-2635

4459

HL-2635

4459

Casters - 2 rigid, 2 swivel w/brake

5" (127mm)

3-1/2" (89mm)

2-1/2" (64mm)

5004862

standard

5008022

standard

5008017

––

5004862

standard

5008022

standard

5008017

––

Door Lock with Key LK-22567 LK-22567 LK-22567 LK-22567

Drip Pan

with drain

without drain

extra deep

14831

—

—

14831

11906

—

5005616

11906

15929

5005616

11906

15929

HACCP Data Logger (factory installed)5015563 5015563 5015563 5015563

Legs, 6" (152mm), Stemmed (set of four)5011149 5011149 5011149 5011149

Pan Grid, Wire - 18" x 26" paN iNsert PN-2115 PN-2115 PN-2115 PN-2115

Security Panel with key lock 5013936 5013936 5013934 5013934

Shelf, Stainless Steel

flat wire, reach-in

rib rack

SH-2324

SH-2743

SH-2324

SH-2743

SH-2325

SH-29474

SH-2325

SH-29474

Stacking Hardware 5004864 –– 5004864 ––

Wood Chips, bulk pack, 20 lb (9 kg)

Apple

Cherry

Hickory

Maple

WC-22543

WC-22541

WC-2829

WC-22545

WC-22543

WC-22541

WC-2829

WC-22545

WC-22543

WC-22541

WC-2829

WC-22545

WC-22543

WC-22541

WC-2829

WC-22545

 300-TH/III 500-TH/III 750-TH/III 1000-TH/III 1200-TH/III

Bumper, Full Perimeter

(Not available with 2-1/2" casters)—5011161 5010371 5009767 5009767

Carving Holder

prime rib

steamship (cafeteria) round

HL-2635

—

HL-2635

4459

HL-2635

4459

HL-2635

4459

HL-2635

4459

Casters - 2 rigid, 2 swivel w/brake

5" (127mm)

3-1/2" (89mm)

3" (76mm)

2-1/2" (64mm)

—

—

5015323

—

5004862

standard

—

5008022

5004862

standard

—

5008022

5004862

standard

—

5008022

5004862

standard

—

—

Door Lock with Key —LK-22567 LK-22567 LK-22567 LK-22567

Drip Pan

with drain

without drain

extra deep

—

—

PN-2122

14813

11898

—

14831

11906

—

5005616

11906

15929

5005616

11906

15929

HACCP Data Logger (factory installed)5015563 5015563 5015563 5015563 5015563

Legs, 6" (152mm), Stemmed (set of four)—5011149 5011149 5011149 5011149

Pan Grid, Wire - 18" x 26" paN iNsert — — PN-2115 PN-2115 PN-2115

Security Panel with key lock —5013939 5013936 5013934 5013934

Shelf, Stainless Steel

flat wire, reach-in

flat wire, pass-through

rib rack

SH-2107

—

—

SH-2326

SH-2326

—

SH-2324

SH-2327

SH-2743

SH-2325

SH-2346

SH-29474

SH-2325

SH-2346

SH-29474

Stacking Hardware —5004864 5004864 5004864 —

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 10





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



If casters need to be removed, lay the unit on its back, and using a rubber or non-marring hammer, tap on the top and

underside of the caster, alternating sides, until the caster slides out.

 

upper unit. Secure the stacking posts using one screw and two fl at washers that come with the

stacking kit. Use template 68696 to locate set screw hole. Drill with #30 Bit and Tap 8-32.

 The fl ange on the stacking posts must face the outside of the unit.

 





A

DETAIL A

STACKING KIT 5004864

CASTER SET SCREW

TOP MOUNTING SCREW

Stacking Configurations

Model Can be stacked with

300-TH/III 300-TH/III or 300-S

No Stacking Hardware needed. Align dimples at top

and bottom of units. It is recommended that the legs

be removed from the top unit before stacking.

500-TH/III 500-TH/III, 500-TH-II or 500-S

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

1000-TH/III or 1000-SK/III 1000-TH/III, 1000-SK/III, 1000-SK/II or 1000-S

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 11





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.



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.

 Failure to properly level this oven can

cause improper function and will result

in the uneven baking with products

consisting of semi-liquid batter.





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 upper back flange of the appliance.

A flexible connector is not supplied by nor is it

available from the factory.





Appliance must be secured to building

structure. Failure to observe this

precaution may result in damage to the

equipment and severe personal injury.

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 12







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.

1. Poke holes through double-sided tape 1 which is attached to the back of drip tray holder 2.

2. Remove backing on double-sided tape 1.

3. Put screws 3 through holes and attach drip tray holder 2 to unit.

4. Optional, but strongly recommended - apply a line of food-grade silicone caulk along top edge

of drip tray holder 2 to seal.

5. Place drip tray 4 in drip tray holder 2.

Item Description Qty

1Double-Sided Tape 1

2Drip Tray Holder 1

38-32 x 1/4” Phil Screw 3

4Drip Tray 1



1

2

3

4

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 13





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.

REGARDING INTERNATIONAL STANDARD UNITS:

If the unit is not equipped with flexible cord and

plug, an all-pole country approved disconnection

device which has a contact separation of at least

3mm in all poles must be incorporated in the fixed

wiring for disconnection. When using a cord

without a plug, the green/yellow conductor shall

be connected to the terminal which is marked with

the ground symbol. If a plug is used, the socket

outlet must be easily accessible. If the power cord

needs replacement, use a similar one obtained

from the distributor.



Ensure power source matches

voltage identified on appliance rating

tag. The rating tag provides essential

technical information required for any

appliance installation, maintenance

or repairs. Do not remove, damage or

modify the rating tag.



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.

Failure to observe this precaution

may damage the appliance,

result in electrical shock, fire or

personal injury.

: Where local codes and CE regulatory

requirements apply, appliances must be

connected to an electrical circuit that is

protected by an external GFCI outlet.

Hard wired models:

Hard wired models must be equipped with a country

certified external allpole disconnection switch with

sufficient contact separation.

If a power cord is used for the connection of the product an

oil resistant cord like H05RN or H07RN or equivalent must

be used.



Appliances with no cord provided

by factory must be equipped with a

cord of sufficient length to permit the

appliance to be moved for cleaning.

Electrical connections must be made

by a qualified service technician in

accordance with applicable electrical

codes. Use the correct AWG wire size

based on the electrical requirements

for the appliance.

Failure to observe this precaution

may result in electrical shock,

damage to the appliance, fire,

property damage or personal injury.

For CE approved units:

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.

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 14





 (Wire diagrams are located inside the bonnet of the unit)

Voltage Phase Hz Amps kW nema 5-15p

15a-125v plug

nema 5-20p

20a-125v plug

cee 7/7

plug rated 250v

ch2-16p

plug rated 250v

bs1363

plug rated 250v

(u.K. only)

300-TH/III

120V 1 60 6.7 .80  

230V 1 50/60 2.7 .62 

500-TH/III

120V 1 60 16.0 1.9 

208V

240V 1 60 11.2

12.5

2.7

3.0 CORD, NO PLUG

230V 1 50/60 12.0 2.8 

750-TH/III

120V 1 60 14.2 1.7 

208V

240V 1 60 14.0

16.0

2.9

3.9 CORD, NO PLUG

230V 1 50/60 12.2 2.8 

1000-TH/III

208V

240V 1 60 14.0

16.0

2.9

3.9 CORD, NO PLUG

230V 1 50/60 12.2 2.8 

1200-TH/III

208V

240V 1 60 29.0

33.3

6.1

8.0 NO CORD OR PLUG

230V 1 50/60 28.7 6.6 NO CORD OR PLUG

380-415V 3 50/60 16.5 6.0 NO CORD OR PLUG

1200-TH/III (u.k. only)

230V 1 50/60 21.5 4.9 NO CORD OR PLUG

767-SK/III

208V

240V 1 60 16.0

18.5

3.9

4.4 CORD, NO PLUG

230V 1 50/60 14.0 3.1 

1767-SK/III

208V

240V 1 60 32.0

36.3

7.7

8.7 NO CORD OR PLUG

230V 1 50/60 30.0 6.2 NO CORD OR PLUG

380-415V 3 50/60 17.2 6.4 NO CORD OR PLUG

1000-SK/III

208V

240V 1 60 16.0

18.3

3.3

4.4 CORD, NO PLUG

230V 1 50/60 14.0 3.1 

1200-SK/III

208V

240V 1 60 32.0

36.3

7.7

8.7 NO CORD OR PLUG

230V 1 50/60 31.5 7.2 NO CORD OR PLUG

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 15





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.





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.



Metal parts of this equipment

become extremely hot when in

operation. To avoid burns, always

use hand protection when operating

this appliance.



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. Failure to

observe this precaution will void

the warranty.



Disconnect unit from power source

before cleaning or servicing. Failure

to observe this precaution can cause

electrical shock and personal injury.



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.

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 16



A B C D E F G H I

A B C D E F G H I

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, review probe temperature setting, enable Probe

Hold mode, and edit probe holding temperature.

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 pressed

and released. You may stop any mode of operation by

pressing and holding 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.



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

A B C D E F G H I

A B C D E F G H I

Double

Compartment

Control

Lower

Cavity

ON/OFF

Upper

Cavity

ON/OFF

1

2 3 4 5 6

78 9 10 11 12 13

14

15

16 17

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 17



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/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.

Set cook temperature — Press COOK Key. Oven preheat indicator will illuminate and the last set cooking

temperature will displayed. Press the UP or DOWN ARROW Keys to change the cook temperature.

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

cooking time will be displayed. Press the UP or DOWN ARROW Keys to change the set time. 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. Press the UP or DOWN ARROW Keys to change the

set temperature. The display will alternate between the set temperature, the elapsed time, and the probe

temperature.

Set hold temperature — Press the HOLD Key. The green cook indicator light will remain illuminated.

Press the UP or DOWN ARROW Keys to change set hold temperature. 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 enable Probe Hold mode (optional when cooking by probe) — Press the PROBE Key. The probe

cooking temperature will be displayed. Press the PROBE key again to toggle to the Probe Hold temperature.

The yellow LEDs below the PROBE and HOLD keys will alternate, signaling the Probe Hold mode. Press

the UP or DOWN ARROW Keys to set probe holding temperature.

Set Smoke time if desired (hot smoke) — Press SMOKE Key. Press the UP or DOWN ARROW Keys to

set the smoke time desired. The last set time will be displayed.

To save program to a preset — Select desired PRESET key (A-H) 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.

Start cooking cycle - Press START Key.



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.

Start cooking cycle - Press START Key.

To Erase a Preset — 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.

 - 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.

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 18

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/off Key until the oven

beeps. The ON/Off indicator light will go out.

Door open indicator:

Display will flash “door” and a triple beep will alert

the user. Press ON/Off key to acknowledge error

and disable triple beep.

Arrow Keys:

Cook, Hold and Probe Temperature, and the Time

setting can be adjusted by pressing the Arrow keys.

Pressing and releasing the Arrow key will change

settings in increments of one. To change a setting

more rapidly, press and hold the Arrow key. Once

the setting reaches a number divisible by 10, it will

begin to increase in increments of 10.

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, prob e, 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.

To set date and time:

All oven cavities must be turned OFF.

To set Time (HH:mm) - press and hold “A” Key for

three seconds. Press UP/Down Arrow Key to set

Time.

To set Year - press and hold “B” Key for three

seconds. Press UP/Down Arrow Key to set Year.

To set month and day (MM.dd) = press “C” Key for

three seconds. Press UP/Down Arrow Key to set

Month and Day.





Amber

Green

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 19

To Enable Probe Hold

(optional when cooking by Probe)

• Press the Probe key to see the probe

cooking temperature.

• Press the Probe key again to toggle to

the probe hold temperature.

Note: The yellow LEDs below the Probe

and Hold keys will alternate,

signaling the Probe Hold mode.

• Press the Up/Down Arrow keys to set

desired probe holding temperature.

• Press Start key to begin cooking cycle.

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 up

arrow Key at same time.

Lowest Temperature: Press probe Key and down

arrow Key at same time.

Probe Calibration:

1. To verify product probe calibration, place the

probe in a glass of ice water.

2. After allowing the temperature to settle, press the

probe key for five (5) seconds. Compare reading

against 32°F (0°C).

3. 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 offset

temperature by pressing the up or down arrows to

increase or decrease the temperature. Repeat step

2 to verify.

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

as necessary.

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.

Sous Vide Cooking:

With the oven in a preheat mode, press and hold the

probe button. After 5 seconds, it will display “SouS”

if in sous-vide mode, or “ rE9” if in a regular probe

mode. If changes are desired, continue holding the

probe button for an addition three seconds which

will toggle the option.

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.

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



To maintain safe temperature levels, cold food

for rethermalization or reheating must never

be added to the oven while hot foods are

being held.

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 20



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.

Enable and set PROBE HOLD mode if

desired.

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 UP and DOWN ARROW keys to

select the smoke time in minutes.

Press START.

Note: The smoking timer activates the heating

element located within the wood chip

container when in either a cook or hold

mode. The smoke element will not turn

on during preheat or ready modes.

A full wood chip container will produce

smoke for a period of approximately 1

hour, even though the timer can go past

one hour.



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 UP ARROW to

set a higher default temperature.



Temperature (if desired)

Press the PROBE Key

Press the UP and DOWN ARROW keys

to select the verication 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 UP and 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.

 

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.





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.

I

o

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 21

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Preset

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.

Note: 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.



With the control in the off mode,

press and hold the UP ARROW 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.



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

up arrow 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.



With the control in the off mode,

press and hold the DOWN ARROW Key

until the display shows the current control

volume. Press the UP or DOWN ARROW

Key to cycle through the four options

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



A B C D E F G H I

A B C D E F G H I

Preset

Lock

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 22





HACCP Documentation, Data Logger - Optional

This oven meets the requirements of established

HACCP criteria by providing automated sampling,

record keeping, set-point validation, recipe used,

dates and time. This data is retained for the last 30

days. This information can be viewed on screen or

downloaded to a USB drive and then copied to your

computer. The file format is a comma-separated

variable (*.csv), that is easily opened using a

spreadsheet package.

To download the data collected:

1. All oven cavities must be turned OFF.

2. It is recommended that a completely empty USB

flash drive is used. Remove the cap of the USB port

located on the right side of the control panel and

insert the USB flash drive. Display will show

“Usb”. If display does not show “Usb”, try again

with another flash drive device or call

Alto-Shaam Service.

3. Press and hold the START Key until display shows

“ XYZ”. The number at the far right is the

percentage of the download completed. The START

Key indicator light will flash while the download

is in process. When display shows “ 100”, the

download is complete.

4. Remove the USB flash drive and replace the cap on

the USB port. When the USB is removed, the oven

will beep for 1-second, acknowledging the removal.

HACCP Data Sample

A B C D E F G H I

A B C D E F G H I

Start Key

ON/OFF

Key

LCD Display

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 23





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.



  

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



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

LOBSTER 160° — 175°F 71° — 79°C

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



BREADS/ROLLS 120° — 140°F 49° — 60°C



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

THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY . ALL

FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES.

ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL

TEMPERATURE REQUIREMENTS.

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 24





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.



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.



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.





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.

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

Disconnect unit from power source

before cleaning or servicing. Failure

to observe this precaution can cause

electrical shock and personal injury.

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 25



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.



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.

 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.





Disconnect unit from power source

before cleaning or servicing. Failure

to observe this precaution can cause

electrical shock and personal injury.



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. Failure to

observe this precaution will void

the warranty.

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 26





Door vents need to be inspected and cleaned

as required.



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.





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 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.





Refer to the Trouble Shooting Guide located in this

manual or call an authorized service technician.



To ensure accurate internal product temperature

readings the prongs on the removable probe must be

cleaned daily.

1. Remove all food debris from prongs at the end

of each production shift. Wipe the entire prong

casing, and between each prong with a clean

cloth and warm detergent solution.

2. Remove detergent by wiping with a cloth and

clean rinse water.

3. Allow prongs to air dry before replacing

detachable probe.



Disconnect unit from power source

before cleaning or servicing. Failure

to observe this precaution can cause

electrical shock and personal injury.



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. Failure to

observe this precaution will void

the warranty.

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 27

Food fl avor and aroma are usually so closely related

that it is diffi cult, if not impossible, to separate them.

There is also an important, inseparable relationship

between cleanliness and food fl avor. Cleanliness, top

operating effi ciency, and appearance of equipment

contribute considerably to savory, appetizing foods. Good

equipment that is kept clean, works be er and lasts longer.

Most food imparts its own particular aroma and many

foods also absorb existing odors. Unfortunately, during

this absorption there is not distinction between GOOD

and BAD odors. The majority of objectionable fl avors

and odors troubling food service operations are caused by

bacteria growth. Sourness, rancidity, mustiness, stale or

other OFF fl avors are usually the result of germ activity.

The easiest way to insure full, natural food fl avor is

through comprehensive cleanliness. This means good

control of both visible soil (dirt) and invisible soil

(germs). A through approach to sanitation will provide

essential cleanliness. It will assure an a ractive

appearance of equipment, along with maximum effi ciency

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 eff ective tool for

this purpose, and should be routinely used on all products

that require holding at a specifi c 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 eff ective 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



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)



MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 28





Code Description 

 Cavity air sensor shorted Cavity air sensor reading < 5°F (-15°C). Verify sensor integrity.

See sensor test instructions below.

 Cavity air sensor open Cavity air sensor reading > 517°F (269°C). Verify sensor integrity.

See sensor test instructions below.

 

Oven will cook in time only

Product probe reading < 5°F (-15°C). Verify sensor integrity.

See sensor test instructions below.

 

Oven will cook in time only

Product Probe reading > 517°F (269°C). Verify sensor integrity.

See sensor test instructions below.

 Under temperature Unit has not reached (set-point - 25°F (4°C)) for more than 90 minutes.

 Over temperature

Unit has been higher than 60°F (16°C) above the maximum cavity set-point

for more than 3 minutes. Note: Holding Cabinets with this error code are

more than 145°F (63°C) higher than the maximum set-point.

 Safety switch open

 Contact factory.

 Internal software error Contact factory.

 Sensor error Contact factory.

 Temp. measurement error Contact factory.

 Temp. measurement error Contact factory.

  Data set to factory default. Ensure that date and time are correct if applicable.

  Contact factory.

 Clock is not oscillating Contact factory.

 Configuration connector



Refer to wiring diagram for the particular model and ensure dip switches on

the control match the settings called out on the WD. If the dip switch settings

are correct according to the print replace the control.

  Voltage below 90 VAC on a 125 VAC unit, or below 190 VAC on a

208-240 VAC unit. Correct voltage.

  Voltage over 135 VAC on a 125 VAC unit, or over 250 VAC on a

208-240 VAC unit. Correct voltage.

  Ensure that all temperatures and times are properly set.

Contact factory if problem persists.

  Contact factory.

  Contact factory.

  Contact factory.

  All timers, if previously on, are now off. Possible bad EEPROM.

  Stored HACCP memory corrupted. HACCP Address reset to 1. Possible bad

EEPROM. Contact factory if problem persists.

  Stored offsets corrupted. Offsets reset to 0. Control may need a recalibration.

Possible bad EEPROM. Contact factory if problem persists.

  All timer set-points are reset to 1 minute. Timers, if previously on, are now

off. Possible bad EEPROM.

 Button stuck A button has been held down for > 60 seconds. Adjust control. Error will

reset when the problem has been resolved.

 Input failure Contact factory.

 Datakey error Datakey digital signature incompatible. Cycle power, and install compatible

Datakey if error persists.

 Datakey error Datakey incompatible with control. Install compatible Datakey.

 Datakey unplugged Install Datakey and cycle power to control to clear error.

 Datalogger has timed out Cycle power. Contact factory if error persists.

 Micro SD card not plugged in Plug in SD card and cycle power. Contact factory if error persists.

Note: If in doubt, always cycle the power to the control and contact factory if the problem persists.



Tes t probe and 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.

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 29





Disconnect unit from power source

before cleaning or servicing. Failure

to observe this precaution can cause

electrical shock and personal injury.



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.



This section is provided for the assistance

of qualified and trained service technicians

only and is not intended for use by untrained

or unauthorized service personnel. Failure to

observe this precaution may void the warranty.

 

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.

 

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 hi-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.



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.





Lock-out or post breaker panel

until service work until service

work has been completed.

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 main power circuit breaker to the unit and verify that the circuit breaker on the back of the unit is turned

on, if applicable.

Do not attempt to repair or service the 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.

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 30



 - 300-TH/III

11

7

10

6

8

1

29

16

25

18

23

21

22

20

19

26

15

9

5

4

3

2

28

13

14

12

17

24

27

18



Part numbers and drawings are subject to change without notice.

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 31







   

1BONNET TOP COVER 1012831 1

2FAN BOX, 120V FA-3973 1

FAN BOX, 230V FA-34524 1

3BUSHING, STRAIGHT, STRAIN RELIEF, 230V BU-34898 1

BUSHING, STRAIGHT, STRAIN RELIEF, 120V BU-3964 1

4SWITCH, ROCKER, 125-277V, 20A SW-34769 1

5HI-LIMIT THERMOSTAT TT-33476 1

6HI-LIMIT PROTECTION COVER 1003936 1

7REAR TRIM 5014525 1

8CORDSET, 230V CD-3922 1

CORDSET, 120V CD-3232 1

9SCREWS, M4-0.7 X 6mm PHIL SC-22271 2

10 INSULATION IN-2003 1

11 RIVET, BLIND, #44, S/S RI-2100 16

12 GUARD SENSOR 1493 1

13 SCREW, 6-32 X 1/2, NC PHIL, FLAT SC-2254 2

14 BLOCK, SENSOR BK-29605 1

15 SENSOR SN-33541 1

16 INSULATION IN-22364 1

17 PRODUCT PROBE 15892R 1

18 HANDLE, PULL, RECESSED HD-28789 4

19 OUTER CASING SPOT 5014538 1

20 FEET, 3-1/2” (89mm) RIGID FE-29203 4

21 HINGE PLATE, BOTTOM right 1012999 1

left*1014661 1

22 SCREW, M6 X 1.0 X 10 PAN SC-27078 2

23 DOOR ASSEMBLY 5014458 1

DOOR GASKET GS-35092 1

24 DRIP PAN PN-2122 1

25 PANEL, OVERLAY PE-35086 1

26 SHELF, WIRE SH-2107 2

27 SIDE RACK 1012872 2

28 CONTROL CC-34194 1

29 GASKET, ADHESIVE,.125X.375 [lin ft] GS-23622 1

30* PROBE WIRE HOLDER 13239 1

31* NUT, THREADED INSERT, M6 NU-22770 1

32* NUT, 8-32 UNC FEPS ZP NU-26526 4

33* SCREW, 8-32 X 2 SLOT PAN HEAD 18-8 S/S SC-23154 2

34* SCREW, HHCS M6 X 20, W/NO MARKING SC-22924 1

35* SCREW, 8-32 X 1/4" TRH PHH SC-2459 12

36* FOIL PAD HEATER, 230V EL-29740 1

FOIL PAD HEATER, 120V EL-35173 1

* not Shown

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 32





35

34

36

37

1

23 4

56

7

9

10

11

12

13

14

15

17A

18

19

17B

22

20

27

23

25

21

26

24

28

29

31

30

32

33

16

8

21

500-TH/III Shown

Part numbers and drawings are subject to change without notice.



Disconnect unit from power source

before cleaning or servicing. Failure

to observe this precaution can cause

electrical shock and personal injury.



Lock-out or post breaker panel

until service work until service

work has been completed.

B

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 33

 500-TH/III 750-TH/III 1000-TH/III

       

1THERMOSTAT, HI LIMIT TT-33476 1 TT-33476 1 TT-33476 1

2GASKET ADHESIVE 0.125 X 0.375 [LIN FT] GS-23622 1 GS-23622 1 GS-23622 1

3 PLUG, DOME, .187" HOLE PG-28439 4 PG-28439 4 PG-28439 4

4HIGH LIMIT PROTECTION COVER 1003936 1 1003936 1 1003936 1

5REAR TRIM, SPOT 5014004 1 5014081 1 5014172 1

6SCREW, M4-0.7 X 6mm PHIL SC-22271 2 SC-22271 2 SC-22271 2

7BUSHING, STRAIN RELIEF BU-3964 1 BU-3964 1 BU-3964 1

8CORDSET 120V CD-3397 1 CD-3397 1 — —

208-240V CD-3607 1 CD-3607 1 CD-3607 1

230V (CEE 7/7) CD-3922 1 CD-3922 1 CD-3922 1

230V (CH2-16P) CD-36231 1 CD-36231 1 CD-36231 1

230V (BS 1363) CD-33925 1 CD-33925 1 CD-33925 1

9 PLUG, 3/8" HOLE PG-25574 1 PG-25574 1 PG-25574 1

10 SWITCH,ROCKER, 125-277V, 20A SW-34769 1 SW-34769 1 SW-34769 1

11 INSULATION IN-2003 1 IN-2003 1 IN-2003 1

12 RIVET, BLIND, #44 STAINLESS RI-2100 6 RI-2100 6 RI-2100 6

13 PROBE RECEPTACLE PR-34705 1 PR-34705 1 PR-34705 1

14 SHELF, STAINLESS STEEL SH-2326 2 SH-2324 3 SH-2325 3

15 PROBE, PRODUCT PR-36065 1 PR-36065 1 PR-36065 1

PROBE, PRODUCT (UK 230V ONLY) — — — — PR-34298 1

16 PANEL, SIDE 5015081 2 5015083 2 5015088 2

17 CASTER PACKAGE 5014422 1 5014422 1 5014422 1

17A - CASTER, 3-1/2" (89mm) RIGID CS-25674 2 CS-25674 2 CS-25674 2

17B - CASTER, 3-1/2" (89mm) SWIVEL W/ BRAKE CS-25675 2 CS-25675 2 CS-25675 2

17C* - SHIM 1012735 4 1012735 4 1012735 4

18 BOTTOM PANEL 1010774 1 1010394 1 1009941 1

19 SCREW, 10-32 X 3/4", NF PHIL SC-2072 6 SC-2072 6 SC-2072 6

20 HINGE HG-22338 1 HG-22338 1 HG-22338 1

21 SCREW,10-32 X 1-1/2", NF, PHIL SC-2073 10 SC-2073 10 SC-2073 10

22 DRIP TRAY KIT 5010736 1 5010391 1 5009716 1

- DRIP TRAY HOLDER 1010782 1 1010584 1 1010188 1

- DRIP TRAY 1010783 1 1010585 1 1010189 1

23 DOOR ASSEMBLY, SLAB, RH 5010828 1 5010946 1 5010081 1

*DOOR ASSEMBLY, WINDOW, RH 5010830 1 5010948 1 5010082 1

*DOOR ASSEMBLY, SLAB, LH 5010824 1 5010947 1 5010071 1

*DOOR ASSEMBLY, WINDOW, LH 5010829 1 5010949 1 5010076 1

*DOOR GASKET GS-22950 1 GS-22951 1 GS-22952 1

24 HANDLE, OFFSET MAG. LATCH HD-27080 1 HD-27080 1 HD-27080 1

25 SCREW, 3/4" PAN HD SC-2071 2 SC-2071 2 SC-2071 2

26 SHIM, HANDLE 13947 1 13947 1 13947 1

27 DRIP PAN WELD 14813 1 14831 1 5005616 1

28 SIDE RACK, CHROME SR-28403 2 SR-28405 2 SR-2266 2

PAN SLIDES, 230V ONLY 1010880 2 1010813 2 — —

29 REED SWITCH, DOOR (qty per door)SW-33559 1 SW-33559 1 SW-33559 1

30 BUSHING, 3/8" BLACK HOLE BU-3419 1 BU-3419 1 BU-3419 1

31 PROBE WIRE HOLDER 13239 1 13239 1 13239 1

32 PANEL OVERLAY PE-26710 1 PE-26839 1 PE-26713 1

33 CONTROL CC-34194 1 CC-34194 1 CC-34194 1

34 NUT, #8-32 UNC KEPS ZP NU-26526 4 NU-26526 4 NU-26526 4

35 TOP COVER 1011946 1 1011872 1 1011534 1

36 SCREW, 8-32 X 2 SLOT PAN HEAD 18-8 S.S. SC-23154 2 SC-23154 2 SC-23154 2

37 FAN, BOX - 120V ONLY FA-3973 1 FA-3973 1 FA-3973 1

FAN, BOX FA-34524 1 FA-34524 1 FA-34524 1

38* SENSOR GUARD 1493 1 1493 1 1493 1

39* PROBE COVER 5009712 1 5009712 1 5009712 1

40* SENSOR MOUNTING BLOCK BK-29605 1 BK-29605 1 BK-29605 1

41* SCREW, 6-32 X 1/2", NC PHIL, FLAT SC-2254 2 SC-2254 2 SC-2254 2

42* SCREW, 8-32 X 1/4" PHIL SC-2459 18 SC-2459 20 SC-2459 26

43* SCREW, 8-32 X 1/2” PHIL, S/S SC-2425 6 SC-2425 6 SC-2425 6

44* SENSOR, OVEN TEMPERATURE SN-33541 1 SN-33541 1 SN-33541 1

46* WASHER, FLAT, M6 DIN 125 WS-22297 2 WS-22297 2 WS-22297 2

47* WASHER, M6 SPLIT LOCK S/S 18-8 WS-22302 2 WS-22302 2 WS-22302 2

* not Shown

B



MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 34



Lock-out or post breaker panel

until service work until service

work has been completed.



Disconnect unit from power source

before cleaning or servicing. Failure

to observe this precaution can cause

electrical shock and personal injury.

A

8

7

9

1

4

12

11

30

29

28

27

24

15

14

13A

13B

18

17

19

20

23

22

21

19

5

6

23

26

25

10

A

32

33

34

35

16





767-SK/III 230V Shown

Part numbers and drawings are subject to change without notice.

** Shown with electrical chassis prior to 5/1/13

C

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 35



*not Shown

 767-SK/III 1000-SK/III

     

1TOP COVER 1011872 1 1011534 1

2THERMOSTAT, HI-LIMIT TT-33476 1 TT-33476 1

3HI-LIMIT PROTECTION COVER 1003936 1 1003936 1

4GASKETS, ADHESIVE, 0.125X 0.375 [linear ft] GS-23622 1 GS-23622 1

5BUSHING, STRAIGHT, STRAIN RELIEF BU-3964 1 BU-3964 1

6CORDSET 208-240V CD-3607 1 CD-3607 1

230V (CEE 7/7) CD-3922 1 CD-3922 1

230V (CH2-16P) CD-36231 1 CD-36231 1

230V (BS 1363) CD-33925 1 CD-33925 1

7 INSULATION IN-2003 1 IN-2003 1

8REAR TRIM, SPOT 5014137 1 5014204 1

9RIVET, BLIND, #44, STAINLES STEEL RI-2100 6 RI-2100 6

10 ELEMENT COVER 1010409 1 1011813 1

11 SWITCH, ROCKER, 20A SW-34769 1 SW-34769 1

12 SIDE PANEL 5015083 2 5015088 2

13 CASTER PACKAGE 5014422 1 5014422 1

13A - CASTER, 1.5" STEM, RIGID 5" (127mm) CS-24874 2 CS-24874 2

13B - CASTER, 1.5" STEM, 5" (127mm) SWIVEL W/ BRAKE CS-24875 2 CS-24875 2

13C* - SHIM 1012735 4 1012735 4

14 BOTTOM PANEL 1010394 1 1009941 1

15 DRIP TRAY KIT 5010391 15009716 1

— DRIP TRAY 1010584 11010188 1

— DRIP TRAY HOLDER 1010585 11010189 1

16 HINGE COVER CV-22171 2 CV-22171 2

17 SCREW, M5 X 0.8 X 20mm FLAT SC-23868 6 SC-23868 6

18 HINGE, 1-3/8" OFFSET, PAIR, CHROME HG-22338 1 HG-22338 1

19 SCREW, MS X 0.8 X 30mm FLAT SC-22853 10 SC-22853 10

20 DOOR ASSEMBLY, RH 5011828 1 5012859 1

*DOOR ASSEMBLY, LH 5011829 1 5012861 1

*DOOR GASKET GS-22951 1 GS-22952 1

21 SCREW, M5 X 0.8 X 20mm PAN SC-22779 2 SC-22779 2

22 HANDLE, OFFSET MAGNETIC LATCH HD-27080 1 HD-27080 1

23 SHIM, HANDLE 13947 1 13947 1

24 DRIP PAN WELD 14831 1 5005616 1

25 REED SWITCH, DOOR SW-33559 1 SW-33559 1

26 BUSHING, 3/8" BLACK HOLE BU-3419 1 BU-3419 1

27 SHELF, WIRE S/S SH-2324 2 SH-2325 2

*SHELF, RIB RACK SH-2743 2 SH-29474 1

28 SIDE RACKS SR-28405 2 SR-2266 2

PAN SLIDES (230V ONLY) 1010813 2 — —

29 PANEL OVERLAY PE-27178 1 PE-29385 1

30 CONTROL CC-34194 1 CC-34194 1

31 SCREW, HHCS, M6 X 20mm SC-22924 1 SC-22924 1

32 WASHER, FLAT, M6, DIN 125 WS-22297 2 WS-22297 2

33 WASHER, M6 SPLIT LOCK S/S 18-8 WS-22302 2 WS-22302 2

34 NUT, #8-32 UNC KEPS ZP NU-26526 4 NU-26526 4

35* SENSOR BLOCK, TERMINAL, PORCELAIN BK-33546 1 BK-33546 1

36* SENSOR MOUNTING BLOCK BK-24427 1 BK-24427 1

37* BRACKET, CHIP TRAY BT-29217 1 BT-29217 1

38* BUSHING, 5/8" SNAP, BLACK BU-3611 2 BU-3611 2

39* CHIP TRAY WELD 4652R 1 4652R 1

40* SMOKE ELEMENT - 208-240V, 230V EL-35022 1 EL-35022 1

SMOKE ELEMENT - 120V EL-35023 1 EL-35023 1

41* FAN, BOX, 120V FA-3973 1 FA-3973 1

FAN BOX FA-34524 1 FA-34524 1

NUT, THREADED INSERT, M6 NU-22770 1 NU-22770 1

42* NUT, 1/4-20 HEX S/S NU-2437 2 NU-2437 2

43* PLUG, DOME, .187" HOLE PG-28439 4 PG-28439 4

44* PROBE ASSEMBLY, PRODUCT PR-36065 1 PR-36065 1

45* PROBE COVER 5009712 1 5009712 1

46* PROBE WIRE HOLDER 13239 1 13239 1

47* PROBE RECEPTICAL, PRODUCT PR-34705 1 PR-34705 1

48* SCREW, 6-32 X 1/2, NC PHIL, FLAT SC-2239 2 SC-2239 2

49* SCREW, M4-0.7 X 6mm PHIL SC-22271 2 SC-22271 2

50* SCREW, M3 X 0.5 X 16mm PAN SC-22270 6 SC-22270 6

51* SCREW, 8-32 X 2 SLOT PAN HEAD 18-8 S/S SC-23154 2 SC-23154 2

52* SENSOR, CAVITY SN-33541 1 SN-33541 1

53* SENSOR GUARD 1493 1 1493 1

54* SMOKE HEATER PLATE WELD 5003782 15003782 1

C

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 36

 - 1200-TH/III



A

7

10

1

5

11

8

28

27

24

26

25

22

12B

12A

16

15

17

18

21

20

19

17

9

13

432

23

30

29

6

A

31

32

33

34

14

Part numbers and drawings are subject to change without notice.

** Shown with electrical chassis prior to 5/1/13

D

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 37

 - 1200-TH/III



* not Shown



Disconnect unit from power source

before cleaning or servicing. Failure

to observe this precaution can cause

electrical shock and personal injury.



Lock-out or post breaker panel

until service work until service

work has been completed.

       

1TOP COVER 1011534 1 - DRIP TRAY 1010189 1

2SCREW, 10-32 X 1/2, NF PHIL, FLAT SC-23670 4 23 SWITCH, REED (qty per door)SW-33559 1

3 NUT, 10-32 UNF HEX MS, 18-8 SST NU-2215 4 24 BUSHING, 3/8" BLACK HOLE BU-3419 1

4BRACKET, TETHER BT-26884 1 25 SHELF, STAINLESS STEEL SH-2325 6

5GASKET ADHESIVE 0.125 X 0.375 GS-23622 1 26 SIDE RACK, CHROME SR-2266 4

6BUSHING, STRAIN RELIEF BU-3964 1 27 PANEL OVERLAY PE-26714 1

7REAR TRIM, SPOT 5014268 1 28 CONTROL CC-34194 1

8SWITCH, ROCKER,125-277V, 20A SW-34769 1 29 SCREW, 8-32 X 1/2" PHIL SCREW SC-2425 6

9SENSOR MOUNTING BLOCK BK-29605 1 30 FAN, BOX FA-34524 2

10 INSULATION IN-2003 2 31 SCREW, HHCS, M6 X 20 SC-22924 1

11 PANEL, SIDE 5015105 2 32 WASHER, FLAT, M6 DIN 125 WS-22297 2

12 CASter pACKAge 5014421 1 33 WASHER, M6 SPLIT LOCK S/S 18-8 WS-22302 2

12A - CASTER, 3-1/2" (89mm) rigid CS-24874 2 34 NUT, THREADED INSERT NU-22770 1

12B - CASTER, 3-1/2" (89mm) Swivel w/ brAKe CS-24875 2 35* SENSOR GUARD 1493 1

12C* - SHIM 1012735 4 36* PROBE WIRE HOLDER 13239 1

13 BOTTOM PANEL 1009941 1 37* HIGH LIMIT PROTECTION COVER 1003936 1

14 DRIP PAN WELD 5005616 2 38* PROBE COVER 5009712 1

15 SCREW,10-32 X 3/4", NF PHIL SC-2072 12 39* TERMINAL BLOCK BK-33546 2

16 HINGE HG-22338 2 40* BUSHING, 1-1/8" SNAP BUSHING BU-3378 8

HINGE COVER CV-22171 4 41* NUT, #8-32 UNC KEPS ZP NU-26526 4

17 SCREW,10-32 X 1-1/2", NF, PHIL SC-2073 20 42* PROBE, PRODUCT PR-36065 1

18 DOOR ASSEMBLY, RH 5010081 2 PROBE, PRODUCT (UK 230V ONLY) PR-34298 1

*DOOR ASSEMBLY, WIDOW, RH 5010082 2 43* PROBE RECEPTACLE, 2200mm WIRE PR-34704 1

*DOOR ASSEMBLY, LH 5010071 2 44* PROBE RECEPTACLE, 600mm WIRE PR-34705 1

*DOOR ASSEMBLY, WINDOW, LH 5010076 2 45* SCREW, M4-0.7 X 6mm PHIL SC-22271 4

*DOOR GASKET GS-22952 2 46* SCREW, 6-32 X 1/2", NC PHIL, FLAT SC-2254 4

19 SCREW, 3/4" PAN HD SC-2071 4 47* 8-32 X 2 SLOT PAN HEAD 18-8 S.S. SC-23154 4

20 HANDLE, OFFSET MAG. LATCH HD-27080 2 48* SCREW, 8-32 X 1/4" PHIL SC-2459 22

21 SHIM, HANDLE 13947 1 49* SENSOR, OVEN TEMPERATURE SN-33541 2

22 DRIP TRAY KIT 5009716 1 50* THERMOSTAT, HI LIMIT TT-33476 2

- DRIP TRAY HOLDER 1010188 1

D

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 38

A

8

11

1

6

12

9

31

30

28

29

25

23

14

13A

17

16

18

19

22

21

20

18

10

13B

543

27

33

32

7

A

34

35

36

37

2

15

24

26





1200-SK/III Shown

Part numbers and drawings are subject to change without notice.

** Shown with electrical chassis prior to 5/1/13



MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 39



*not Shown

 1767-SK/III 1200-SK/III

     

1TOP COVER 1011872 1 1011534 1

2THERMOSTAT, HI-LIMIT TT-33476 2 TT-33476 2

3SCREW, M5X0.8X16mm FLAT SC-22281 4 SC-22281 4

4NUT, CT, M5-0.8 HEX, 18-8 NU-22289 4 NU-22289 4

5HI-LIMIT PROTECTION COVER 1003936 2 1003936 2

6GASKET, ADHESIVE, 0.125 X 0.375 [linear ft] GS-23622 1 GS-23622 1

7BRACKET, TETHER BT-26884 1 BT-26884 1

8REAR TRIM, SPOT 5014223 1 5014293 1

9SWITCH, ROCKER, 20A SW-34769 1 SW-34769 1

10 SENSOR BLOCK, TERMINAL, PORCELAIN BK-33546 2 BK-33546 2

11 INSULATION IN-2003 2 IN-2003 2

12 SIDE PANEL 5015102 2 5015103 2

13 CASTER PACKAGE 5014421 1 5014421 1

13A - CASTER, 1.5" STEM, RIGID 5" (127mm) CS-24874 2 CS-24874 2

13B - CASTER, 1.5" STEM, 5" (127mm) SWIVEL W/ BRAKE CS-24875 2 CS-24875 2

13C* - SHIM 1012735 4 1012735 4

14 BOTTOM PANEL 1010394 1 1009941 1

15 HINGE COVER CV-22171 4 CV-22171 4

16 SCREW, M5X0.8X20mm FLAT SC-23868 12 SC-23868 12

17 HINGE, 1-3/8" OFFSET, PAIR, CHROME HG-22338 2 HG-22338 2

18 SCREW, MSX0.8X30mm FLAT SC-22853 20 SC-22853 20

19 DOOR ASSEMBLY, RH 5011828 2 5012859 2

*DOOR ASSEMBLY, LH 5011829 2 5012861 2

*DOOR GASKET GS-22951 2 GS-22952 2

20 SCREW, M5X0.8X20mm PAN SC-22779 4 SC-22779 4

21 HANDLE, OFFSET MAGNETIC LATCH HD-27080 2 HD-27080 2

22 SHIM, HANDLE 13947 2 13947 2

23 DRIP TRAY KIT 5010391 15009716 1

- DRIP TRAY 1010584 11010188 1

- DRIP TRAY HOLDER 1010585 11010189 1

24 DRIP PAN WELD 14831 2 5005616 2

25 SHELF, WIRE S/S SH-2324 4 SH-2325 4

26 SHELF, RIB RACK SH-2743 2 SH-29474 2

27 REED SWITCH, DOOR SW-33559 2 SW-33559 2

28 BUSHING, 3/8" BLACK HOLE BU-3419 2 BU-3419 2

29 SIDE RACKS SR-28405 4 SR-2266 4

PAN SLIDES (230V ONLY) 1010813 4 — —

30 PANEL OVERLAY PE-27181 1 PE-29386 1

31 CONTROL CC-34194 1 CC-34194 1

32 RIVET, BLIND, #44, STNLS RI-2100 12 RI-2100 12

33 FAN BOX FA-34524 2 FA-34524 2

34 SCREW, HHCS, M6 X 20 SC-22924 1 SC-22924 1

35 WASHER, FLAT, M6, DIN 125 WS-22297 2 WS-22297 2

36 WASHER, M6 SPLIT LOCK S/S 18-8 WS-22302 2 WS-22302 2

37 NUT, THREADED INSERT, M6 NU-22770 1 NU-22770 1

38* BRACKET, CHIP TRAY BT-29217 2 BT-29217 2

39* BUSHING, 5/8" SNAP, BLACK BU-3611 4 BU-3611 4

40* CHIP TRAY WELD 4652R 2 4652R 2

41* SMOKER ELEMENT EL-35002 2 EL-35002 2

42* ELEMENT COVER 1010409 2 1011813 2

43* NUT, 1/4-20 HEX S/S NU-2437 4 NU-2437 4

44* NUT, #8-32 UNC KEPS ZP NU-26526 4 NU-26526 4

45* PLUG, DOME, .187" HOLE PG-28439 4 PG-28439 4

46* PROBE ASSEMBLY, PRODUCT PR-36065 2 PR-36065 2

47* PROBE COVER 5009712 2 5009712 2

48* PROBE WIRE HOLDER 13239 2 13239 2

49* PROBE RECEPTICAL, PRODUCT PR-34705 1 PR-34705 1

50* SCREW, 6-32 X 1/2, NC PHIL, FLAT SC-2239 4 SC-2239 4

51* SCREW, M4-0.7 X 6mm PHIL SC-22271 4 SC-22271 4

52* SCREW, 8-32 X 2 SLOT PAN HEAD 18-8 S/S SC-23154 4 SC-23154 4

53* SCREW, M3X0.5X16mm PAN SC-22270 6 SC-22270 6

54* SENSOR, CAVITY SN-33541 2 SN-33541 2

55* SENSOR GUARD 1493 1 1493 1

56* SENSOR MOUNTING BLOCK BK-24427 2 BK-24427 2

57* SMOKE HEATER PLATE WELD 5003782 25003782 2



MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 40





4

3

1

2

7

5

6

19

1817

15

16

9

14

8

13

12

11

10

9

230V Shown

Part numbers and drawings are subject to change without notice.

       

1 WASHER, STAR LOCK WS-2467 1 9 SCREW, 6-32 X 1/2” NC PHIL TRUSS SC-2472 6

2 SCREW, 10-32 X 1/4" PAN HD GROUND SC-2190 1 10 CONNECTOR, 6 PIN CR-33719 1

3 BUSHING, 3/8" BLACK HOLE BU-3419 1 11 CONNECTOR, 10 PIN CR-33717 1

4CORDSET 120V CD-3397 1 12 CONNECTOR, 7 PIN CR-33762 1

230V (CEE 7/7) CD-3922 1 13 CONNECTOR, 8 PIN CR-33761 1

230V (CH2-16P) CD-36231 1 14 BEEPER BP-3567 1

230V (BS1363) CD-33925 1 15 HEATSINK HE-33926 1

5 T-BLOCK BK-3019 1 16 RELAY RL-33829 1

6 SCREW, 6-32 X 1-1/4" ROUND HD SC-2365 2 17 BOARD, POWER SUPPLY BA-36144 1

7 BUSHING, HOLE, 3/4” BU-3008 1 18 BOARD, VOLTAGE MONITOR BA-33764 1

8 BUSHING, HOLE, 1/2" BU-3006 1 19 SPACER, LOCK MOUNT SP-33832 4



Disconnect unit from power source

before cleaning or servicing. Failure

to observe this precaution can cause

electrical shock and personal injury.



Lock-out or post breaker panel

until service work until service

work has been completed.

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 41

- 500-TH/III



Part numbers and drawings are subject to change without notice.

       

1 BUSHING, 3/8" BLACK HOLE BU-3419 1 10 CONNECTOR, 7 PIN CR-33762 1

2 CONNECTOR, #12 FERRULE CR-34830 3 11 CONNECTOR, 8 PIN CR-33761 1

3CORDSET 120V CD-3397 1 12 SCREW, 6-32 X 1/2" NC PHIL TRUSS SC-2472 6

230V (CEE 7/7) CD-3922 1 13 BEEPER BP-3567 1

230V (CH2-16P) CD-36231 1 14 BOARD, VOLTAGE MONITOR BA-33764 1

230V (BS1363) CD-33925 1 15 SPACER, LOCK MOUNT SP-33832 4

4 T-BLOCSSK BK-3019 1 16 BOARD, POWER SUPPLY BA-36144 1

5 SCREW, 6-32 X 1-1/4" ROUND HD SC-2365 2 17 HEATSINK HE-33926 1

6 BUSHING, 3/4" HOLE BU-3008 1 18 RELAY RL-33829 1

7 BUSHING, 1/2" HOLE BU-3006 1 19 HEATSINK, BASE 1014450 1

8 CONNECTOR, 6 PIN CR-33719 1 20 STAR LOCK WASHER WS-2467 1

9 CONNECTOR, 10 PIN CR-33717 1



Disconnect unit from power source

before cleaning or servicing. Failure

to observe this precaution can cause

electrical shock and personal injury.



Lock-out or post breaker panel

until service work until service

work has been completed.

3

2

4

1

5

20

15

14

16

18

13

17

13

11

10

9

7

8

6

19

12

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 42

750, 1000, 1200-TH/III

hown



3

1

19

13

12

14

16

17

11

10

9

8

7

1

5

15

4

2

6

18

6

6

6

Part numbers and drawings are subject to change without notice.

       

1 BUSHING, 1/2" HOLE BU-3006 1 14 BOARD, POWER SUPPLY BA-36144 1

2 SCREW, M5X 0.8 X 10mm PAN SC-22766 1 15 BUSHING, 3/4" WHITE SNAP BU-3008 1

3 T-BLOCK BK-3019 1 16 HEATSINK PAD HE-33926 1**

4 SCREW, M4 X 0.7 X 30mm PAN SC-29276 2 17 RELAY RL-33829 1**

5BEEPER BP-3567 1 18 HEAT SINK, SSR BASE 1014450 1**

6SCREW, M4 X 0.7 X 10mm PAN SC-22273 8 19 STAR LOCK WASHER WS-2467 1

7 CONNECTOR, 6 PIN CR-33719 1 21* CORDSET 120V (NEMA 5-20) CD-3397 1

8 CONNECTOR, 10 PIN CR-33717 1 230V (CEE 7/7) CD-3922 1

9 CONNECTOR, 7 PIN CR-33762 1 230V (CH2-16P) CD-36231 1

10 CONNECTOR, 8 PIN CR-33761 1 230V (BS1363) CD-33925 1

11 CONNECTOR, 9 PIN, 1200-TH/III ONLY CR-33718 1 22* CONNECTOR, #12 FERRULE CR-34830 3

12 BOARD, VOLTAGE MONITOR BA-33764 1 23* SERVICE KIT - 1 COMPARTMENT TH/III 5016623 1

13 SPACER, LOCK MOUNT SP-33832 4 SERVICE KIT - 2 COMPARTMENT TH/III 5016625 1

**per CompArtment * not Shown



Disconnect unit from power source

before cleaning or servicing. Failure

to observe this precaution can cause

electrical shock and personal injury.



Lock-out or post breaker panel

until service work until service

work has been completed.

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 43



4

5

1

3

2

17

16

18

8

2120

15

14

13

12

8

11

1

9

8

76

19

22

10

8

Part numbers and drawings are subject to change without notice.

       

1 BUSHING, 1/2" HOLE BU-3006 1 15 CONNECTOR, 9 PIN CR-33718 1

2 STAR LOCK WASHER WS-2467 1 16 BOARD, VOLTAGE MONITOR BA-33764 1

3 SCREW, 10-32 X 1/4" PAN HD GROUND SC-2190 1 17 SPACER, LOCK MOUNT SP-33832 4

4 T-BLOCK BK-3019 1 18 BOARD, POWER SUPPLY BA-36144 1

5 SCREW, 6-32 X 1-1/4" ROUND HD SC-2365 2 19 BUSHING, 3/8" WHITE SNAP BU-3008 1

6 CONNECTOR, FERRULE #18 CR-34827 2** 20 RELAY,SPST 30A @ 277 VAC 12VDC RL-33558 1**

7 SMOKER ELEMENT, 208-240V, 230V EL-35022 1** 21 HEATSINK PAD, RELAY HE-33926 1**

SMOKER ELEMENT, 120V EL-25023 1** 22 HEAT SINK, SSR BASE 1014450 1**

8 SCREW, 6-32 X 1/2, PHIL TRUSS SC-2472 12 23* CORDSET 120V (NEMA 5-20) CD-3397 1

9 RELAY, 230V, 25A RL-33829 1** 230V (CEE 7/7) CD-3922 1

10 BEEPER BP-3567 1 230V (CH2-16P) CD-36231 1

11 CONNECTOR, 6 PIN CR-33719 1 230V (BS1363) CD-33925 1

12 CONNECTOR, 10 PIN CR-33717 1 24* CONNECTOR, #12 FERRULE CD-34830 3

13 CONNECTOR, 7 PIN CR-33762 1 25* SERVICE KIT - 1 COMPARTMENT SK/III 5016624 1

14 CONNECTOR, 8 PIN CR-33761 1 SERVICE KIT - 2 COMPARTMENT SK/III 5016626 1



Disconnect unit from power source

before cleaning or servicing. Failure

to observe this precaution can cause

electrical shock and personal injury.



Lock-out or post breaker panel

until service work until service

work has been completed.

767, 1000, 1200, 1767-SK/III

 Shown

**per CompArtment * not Shown

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 44







(ONE KIT REQUIRED PER CAVITY)



(500)



(750, 1000, 1200, 1767)



UK ONLY

(1200) 4900W

    

CB-3045 CABLE HEATING ELEMENT 134 ft. 210 ft. 134 ft.

CR-3226 RING CONNECTOR 4 12 4

IN-3488 INSULATION CORNER 1 ft. 1 ft. 1 ft.

BU-3105 SHOULDER BUSHING 4 12 4

BU-3106 CUP BUSHING 4 12 4

ST-2439 STUD 4 12 4

NU-2215 HEX NUT 8 24 8

SL-3063 INSULATING SLEEVE 4 12 4

TA-3540 ELECTRICAL TAPE 1 ROLL 1 ROLL 1 ROLL



Disconnect unit from power source

before cleaning or servicing. Failure

to observe this precaution can cause

electrical shock and personal injury.



Lock-out or post breaker panel

until service work until service

work has been completed.

  

5015562 HACCP DATA LOGGER, RETRO-FIT KIT 1

CC-37264 — HACCP DATA LOGGER* 1

5014750 HACCP PACKAGE WITH USB PORT 1

CB-34893 — CAP, WATERPROOF USB SHIELDED 1

CB-34894 — CABLE USB WATERPROOF SHIELDED 1

 ( o P t i o n )

* CC-37264 may be ordered as a separate item for units that already have the Data Logger Kit installed.

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 45















  























MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 46

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 47

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 48

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 49

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 50

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 51

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 52

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 53

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 54

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 55

MN-29758 (Rev. 6) 05/15 • TH/III-SK/III Series Cook, Hold, Smoke • 56

TRANSPORTATION DAMAGE and CLAIMS

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.

LIMITED WARRANTY

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 original parts warranty period is as follows:

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

For the heating element on Halo Heat® cooking and holding ovens, as long as the original purchaser owns the oven. This

excludes holding only equipment.

For all other original parts, one (1) year from the date of installation of appliance 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, door gaskets, and/or the replacement of 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, food product, revenue, 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.

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: _____________________________________________________________________________________________________________

W164 N9221 Water Street ● P.O. Box 450 ● 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

PRINTED I N U.S.A.

Effective November 1, 2012