Alto-Shaam 767-SK/III - Manual

Page 3 - D E L I V E R Y; See; U N P A C K I N G; Additional

D E L I V E R Y This Alto-Shaam appliance has been thoroughly tested and inspected to ensure only thehighest quality unit is provided. Upon receipt,check for any possible shipping damage and reportit at once to the delivering carrier. See Transportation Damage and Claims sectionlocated in this manua...

Page 4 - This appliance is intended to cook, hold or; C A U T I O N

P G . 2 7 6 7 - S K / I I I , 1 7 6 7 - S K / I I I , 2 8 0 0 - S K / I I I I N S TA L L AT I O N / O P E R AT I O N / S E R V I C E M A N U A L 1. This appliance is intended to cook, hold or process foods for the purpose of humanconsumption. No other use for this appliance isauthorized or recommend...

Page 5 - S I T E I N S T A L L A T I O N; I N S T A L L A T I O N; D A N G E R; TO PREVENT PERSONAL INJURY,; DO NOT store or use gasoline or other; N O T E; C L E A R A N C E R E Q U I R E M E N T S

S I T E I N S T A L L A T I O N The Alto-Shaam cook and hold oven must be installed in a location that will permit the oven to function for its intended purpose and to allow adequate clearance for ventilation, proper cleaning, and maintenance access. 1. The oven must be installed on a stable and lev...

Page 6 - W E I G H T; C A PA C I T Y P E R C O M PA R T M E N T

S I T E I N S T A L L A T I O N I N S T A L L A T I O N W E I G H T MODEL NET WEIGHT SHIP WEIGHT 767-SK/III 196 lb (89 kg) 216 lb (98 kg) EST . 1767-SK/III 359 lb (163 kg) EST . 399 lb (181 kg) EST . 28-5/8" (726mm) Shown with optional bumper 3 4 -7 /8 " (8 8 6 m m ) 5 6 -1 5 /1 6 " (1 4...

Page 8 - O P T I O N S A N D A C C E S S O R I E S

S I T E I N S T A L L A T I O N I N S T A L L A T I O N O P T I O N S A N D A C C E S S O R I E S 767-SK/III 1767-SK/III 2800-SK/III Bumper, Full Perimeter 5010371 5010371 5008636 Carving Holder PRIME RIB STEAMSHIP ( CAFETERIA ) ROUND HL-2635 4459 HL-2635 4459 HL-2635 4459 Casters - 2 RIGID , 2 SWIV...

Page 9 - S t a c k i n g C o n f i g u r a t i o n s; S TA C K I N G I N S T R U C T I O N S; casters out of the unit.

S I T E I N S T A L L A T I O N I N S T A L L A T I O N S t a c k i n g C o n f i g u r a t i o n s 767-SK/III with 767-SK/III, 750-TH/III, 750-TH-II, 767-SK, or 750-S 7 6 7 - S K / I I I , 1 7 6 7 - S K / I I I , 2 8 0 0 - S K / I I I I N S TA L L AT I O N / O P E R AT I O N / S E R V I C E M A N U...

Page 10 - L E V E L I N G; Two of the casters must of be the locking type.; W A R N I N G; R I S K O F E L E C T R I C S H O C K .; Appliance must be secured

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

Page 11 - D R I P T R AY I N S TA L L AT I O N I N S T R U C T I O N S - 7 6 7 & 1 7 6 7 - S K / I I I

7 6 7 - S K / I I I , 1 7 6 7 - S K / I I I , 2 8 0 0 - S K / I I I I N S TA L L AT I O N / O P E R AT I O N / S E R V I C E M A N U A L P G . 9 D R I P T R AY I N S TA L L AT I O N I N S T R U C T I O N S - 7 6 7 & 1 7 6 7 - S K / I I I S I T E I N S T A L L A T I O N I N S T A L L A T I O N W ...

Page 12 - E L E C T R I C A L C O N N E C T I O N; ENSURE POWER SOURCE; ELECTRICAL CONNECTIONS MUST

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 ...

Page 13 - O P E R A T I N G I N S T R U C T I O N S; U S E R S A F E T Y I N F O R M A T I O N; B E F O R E I N I T I A L U S E :; S E V E R E D A M A G E O R; WARRANTY BECOMES VOID IF; D I S C O N N E C T U N I T F R O M; A U D I B L E S I G N A L S; OV EN BEEPIN G

O P E R A T I N G I N S T R U C T I O N S U S E R S A F E T Y I N F O R M A T I O N 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 appli...

Page 14 - Halo Heat Indicator; p re sse d a nd re le a se d; C O N T R O L F E AT U R E S; IMP ORTA N T; this manual or call an authorized service technician.; Control

--:-- O P E R A T I N G I N S T R U C T I O N S 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 (...

Page 15 - Time; p re ss and h o ld; Green and Amber Indicators:; If such an event has occurred, it is strongly; O P E R A T I N G F E A T U R E S & F U N C T I O N S

To stop an operation at any time — Press and hold the S TART 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 O N /O FF Key until the oven beeps. The O N /O FF indic...

Page 16 - C o o k / H o l d / S m o k e I n s t r u c t i o n s; Se e f o llo w ing p a g e f o r a d d itio na l Sm o k ing; To C o o k / H o l d / S m o k e u s i n g P r e s e t M e n u K e y s; Programming a Preset

P G . 1 4 7 6 7 - S K / I I I , 1 7 6 7 - S K / I I I , 2 8 0 0 - S K / I I I I N S TA L L AT I O N / O P E R AT I O N / S E R V I C E M A N U A L O P E R A T I N G I N S T R U C T I O N S C o o k / H o l d / S m o k e I n s t r u c t i o n s Press and release control O N / O FF key. The oven will b...

Page 17 - P r o g r a m m i n g a P r e s e t; E r a s i n g a P r e s e t; I M P O R TA N T

7 6 7 - S K / I I I , 1 7 6 7 - S K / I I I , 2 8 0 0 - S K / I I I I N S TA L L AT I O N / O P E R AT I O N / S E R V I C E M A N U A L P G . 1 5 O P E R A T I N G I N S T R U C T I O N S P r o g r a m m i n g a P r e s e t Select the product to be programmed and begin programming with the oven con...

Page 18 - Wood Chip Tray; H o t S m o k e P r o c e d u r e

P G . 1 6 7 6 7 - S K / I I I , 1 7 6 7 - S K / I I I , 2 8 0 0 - S K / I I I I N S TA L L AT I O N / O P E R AT I O N / S E R V I C E M A N U A L Wood Chip Tray P r e p a r a t i o n Adjust the inside door vents per the individual cooking procedure selected. Always keep door vents closed when cooki...

Page 19 - R E S E T; K e y s L o c k a n d U n l o c k; p re ss an d h old; C o n t r o l P a n e l L o c k a n d U n l o c k; B e e p e r Vo l u m e S e l e c t i o n; press and hold; Preset; U S E R O P T I O N S

P R E S E T K e y s L o c k a n d U n l o c k P RESET Keys A through H can be locked in order to prevent storing, altering or erasing a program.To lock the P RESET Keys, press and hold the "I" Key until the oven beeps. Release the “I” key. The green indicator on the "I" key will illu...

Page 20 - G e n e r a l H o l d i n g G u i d e l i n e; H O L D I N G T E M P E R A T U R E R A N G E

O P E R A T I N G I N S T R U C T I O N S G e n e r a l H o l d i n g G u i d e l i n e 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 de...

Page 21 - C A R E A N D C L E A N I N G; P R O T E C T I N G S TA I N L E S S S T E E L S U R FA C E S; It is important to guard against; C L E A N I N G A G E N T S; C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E

C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E C A R E A N D C L E A N I N G P R O T E C T I N G S TA I N L E S S S T E E L S U R FA C E S It is important to guard against corrosion in the care of stainless steel surfaces.Harsh, corrosive, orinappropriate chemicals cancompletely des...

Page 23 - CENTER FOR FOOD SAFETY AND APPLIED; S A N I T A T I O N

S A N I T A T I O N Food flavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor. Cleanliness, top operating efficiency, and appearance of equipment contribute ...

Page 24 - S E R V I C E; T R O U B L E S H O O T I N G; D e s c r i p t i o n / Re s u l t s

S E R V I C E T R O U B L E S H O O T I N G E r r o rCo d e D e s c r i p t i o n / Re s u l t s Po s s i b l e C a u s eS e r v i c e Re q u i r e d E - 1 0 A i r s e n s o r f a u l t ( s h o r t e d ) Air sensor is shorted or defective, or there is a connection failure. See following page for air...

Page 25 - D i s p l a y w i l l n o t l i g h t .; Th is is a safe ty; needs to be replaced.; T R O U B L E S H O O T I N G I N T E R N A L E L E C T R I C A L C O M P O N E N T S; untrained or unauthorized service personnel.; Contact Alto-Shaam for; THIS SECTION IS PROVIDED FOR THE ASSISTANCE

S E R V I C E A . N o p o w e r. D i s p l a y w i l l n o t l i g h t . 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 t...

Page 26 - E X T E R I O R S E R V I C E V I E W

11 33 8 32 43 12 29 18 48 22 44 20 15 6 47 16 10 25 9 42 7 26 1 42 3 28 21 40 31 39 17 5 38 30 A A SECTION A-A 14 37 36 43 19 41 46 2 27 E X T E R I O R S E R V I C E V I E W S E R V I C E P G . 2 4 7 6 7 - S K / I I I , 1 7 6 7 - S K / I I I , 2 8 0 0 - S K / I I I I N S TA L L AT I O N / O P E R A...

Page 27 - E X T E R I O R S E R V I C E P A R T S L I S T

S E R V I C E E X T E R I O R S E R V I C E P A R T S L I S T M O D E L > 7 6 7 - S K / I I I I T E M D E S C R I P T I O N PA R T N O . Q T Y I T E M D E S C R I P T I O N PA R T N O . Q T Y 1 INSERT, TRAY, SMOKE 1243 1 25 CASTER, 3-1/2" RIGID CS-25674 2 2 G U A R D S E N S O R , W / M W 149...

Page 30 - E L E C T R O N I C C O M P O N E N T S

E L E C T R O N I C C O M P O N E N T S S E R V I C E 39 8 40 10 32 31 37 1 36 14 46 3 12 13 45 26 35 48 16 33 6 44 5 34 2 23 38 15 18 20 21 17 19 42 7 9 4 27 32 24 14 41 30 29 P G . 2 8 7 6 7 - S K / I I I , 1 7 6 7 - S K / I I I , 2 8 0 0 - S K / I I I I N S TA L L AT I O N / O P E R AT I O N / S ...

Page 31 - E L E C T R O N I C C O M P O N E N T S PA R T S L I S T

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

Page 35 - E L E C T R O N I C C O M P O N E N T S P A R T S L I S T; C A B L E H E AT I N G K I T # 4 8 7 8; C A B L E H E AT I N G K I T # 1 4 2 2 8

S E R V I C E E L E C T R O N I C C O M P O N E N T S P A R T S L I S T M O D E L > 2 8 0 0 - S K / I I I I T E M D E S C R I P T I O N PA R T N O . Q T Y I T E M D E S C R I P T I O N PA R T N O . Q T Y 1 H I - L I M I T P R O T E C T I O N C O V E R 1 0 0 3 9 3 6 1 28 FA N , B O X , 2 3 0 V, 3 ...

Page 46 - T R A N S P O R TAT I O N D A M A G E a n d C L A I M S; L I M I T E D W A R R A N T Y

T R A N S P O R TAT I O N D A M A G E a n d C L A I M S All Alto-Shaam equipment is sold F.O.B. shipping point, and when accepted by the carrier, such shipments become the property of the consignee. Should damage occur in shipment, it is a matter between the carrier and the consignee. In such cases,...

Alto-Shaam 767-SK/III - Manual

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Summary

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