ALTO SHAAM 1000-MR2-1 Mobile Refrigerated Cart Instruction Manual

Mobile Refrigerated cart

Model: 1000-MR2-1

• InstallatIon
• operatIon
• MaIntenance

DelIvery

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 be delivered in one or more packages. Ensure all standard items and options
have been received with each model as ordered.
Save all the information-packed with the appliance.
Register online at www.alto-shaam.com to ensure prompt service in the event of warranty parts and labor claims.
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.

1-800-558-8744; servicedept@alto- shaam.com

SERIAL NUMBER IS REQUIRED FOR ALL INQUIRIES

Always include both model and serial numbers in your correspondence regarding the unit.
Model:
Serial Number:
Purchased From: ___
Date Installed: ____ Voltage: _

Warning
Appliance and accessories may be heavy. To prevent serious injury, ALWAYS use a sufficient number of trained and experienced workers when moving or leveling appliances and handling accessories.

Unpacking

• Carefully remove the appliance from the carton or crate.
  NOTICE: 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 installing 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 part of the appliance and is provided for the owner or manager of the business and for training personnel. 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.

Environmental conditions

• Operational Environmental Conditions
• The 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.

Safety procedUres and precaUtIons

Knowledge of proper procedures is essential to the safe operation of electrically and/or gas-energized equipment. In accordance with generally accepted product safety labeling guidelines for potential hazards, the following signal words and symbols may be used throughout this manual.

Danger
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.

Warning
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.

Caution
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.

Caution
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.

NOTICE: Used to notify personnel of installation, operation, or maintenance information that is important but not hazard-related.

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 the operation of equipment.

• This appliance is intended to chill or freeze foods for the purpose of human consumption. No other use for this appliance is authorized and is therefore considered dangerous.
• This appliance is intended for use in commercial establishments where all operators are familiar with its 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.

NOTICE

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.

AddItIonal safety procedUres and precaUtIons

• To prevent serious injury, death or property damage, your appliance should be inspected and serviced at least every twelve (12) months by an authorized service partner or trained technician.

• ONLY allow an authorized service partner or trained technician to service or repair your appliance. Installation or repairs that are not performed by an authorized service partner or a trained technician, or the use of non-factory authorized parts will void the warranty and relieve Alto-Shaam of all liability.

• When working on this appliance, observe precautions in the literature, on tags, on labels attached to or shipped with the appliance, and other safety precautions that may apply.

• If the appliance is installed on casters freedom of movement of the appliance must be restricted so that utility connections (including gas, water, and electricity) cannot be damaged when the unit is moved. If the appliance is moved, make sure that all utility connections are properly disconnected. If the unit is returned to its original position, make sure that any retention devices and utility connections are properly connected.

• ONLY use the appliance when it is stationary. Mobile oven racks, mobile plate racks, transport trolleys, and appliances on casters can tip over when being moved over an uneven floor or threshold and cause serious injury.

• ALWAYS apply caster brakes on mobile appliances or accessories when these are not being moved. These items could move or roll on uneven floors
  and cause property damage or seious injury.

• Be extremely careful when moving appliances because the food trays may contain hot fluids that may spill, causing serious injury.

• ALWAYS open the appliance door very slowly.

WARNING

This area is hot and could be a potential ignition source for a fire.
This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge unless they have been given supervision concerning the use of the appliance by a person responsible for their safety.
Children should be supervised to ensure that they do not play with the appliance.
Do not allow objects to block or obstruct the area below the oven base. This may result in fire, damage to the equipment, or serious injury.

InstallatIon

WARNING

Improper installation, alteration, adjustment, service, cleaning, or maintenance could result in property damage, severe injury, or death.
READ and UNDERSTAND the installation, operating, and maintenance instructions thoroughly before installing, servicing, or operating this equipment.

WARNING
Appliance and accessories may be heavy. To prevent serious injury, ALWAYS use a sufficient number of trained and experienced workers when moving or leveling appliances and handling accessories.

Site Installation

Position the refrigerated cart to allow sufficient air ventilation through the condensing unit(s).
Avoid installing the chiller immediately adjacent to fryers, charbroilers, or any other equipment producing grease-laden air; heat-producing equipment such as ovens and ranges; and steam discharging equipment such as steamer ovens and kettles. Do not locate the refrigerated cart in direct sunlight.

InstallatIon

Prior to moving the refrigerated cart to the installation site, check the dimensions of doors, passageways, and ceiling heights in the areas through which the cabinet must be moved. Also, check the turning radius if the cabinet must be moved around an existing structure.
The use of a forklift or pallet lift truck is required for moving and leveling most refrigerated cart models.

Note: In certain instances, it may be necessary to remove doors and door hardware to negotiate tight spaces.
This unit must be placed on a level floor to ensure the automatic door closing and correct draining of condensate.

Clearance reQUIreMents
Full perimeter bumper accommodates all clearance requirements.

The unit should not be tipped on its side.
If tipped, the unit must stand in the upright position for a minimum of 12 hours before operating. tipping will cause damage to the unit and void the warranty if not allowed to “rest”.
If the unit must be tipped, use extreme care.
Block casters to prevent the unit from rolling while lowering or lifting.

INSTALLATION

SIITE INSTALLATION

WEIGHT

NeT : 130 kg| SHIP : 155 kg
CArTON DImeNSIONS : ( L  x  w  x  H )
940 mm x 860 mm x 1860 mm
PRODUCT\PAN CAPACITY

131 kg  mAxImum
VOLumE mAxImum: 228 LITErs
GASTRONORM  1/1: Twenty-four (24) 530 mm x 325 mm x 65 mm
REFRIGERATION

270g R134a refrigerant Refrigeration duty of 1584 Btu/h Heat of rejection 2060btu/h
DRAINAGE

Evaporator Pan:    No installation required

ELECTRICAL

This product is supplied with a molded 13 Amp plug which needs a suitable socket. This cabinet should not be used outside and should be used in a dry environment. The plug needs to be accessible once the equipment is placed in its final position. Should the plug need changing, this must be done by a qualified person.

ELECTRICAL

VOLTAGe

| PHASe| CyCLe/HZ| AmPS| KW|

COrD & PLUG

220| 1| 50/60| 2.5|  .43| GB-2099
10A PLUG
CEE 7/7
PLUG  RATED  250V

Danger

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.

Warning

To prevent SERIOUS INJURY, DEATH, or PROPERTY DAMAGE:
All electrical connections must be made by a qualified and trained service technician in accordance with applicable electrical codes.
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.

Warning

To prevent SERIOUS INJURY, DEATH, or PROPERTY DAMAGE:
All electrical connections must be made by a qualified and trained service technician in accordance with applicable electrical codes.

OPERATION

OPERATING INSTRUCTIONS

POWER
Plug the refrigerated cart into a power supply.
Press to start the unit. (Cabinet air temperature will show on Display)
To turn off the unit when running, press and hold the button for 3 seconds.

TO CHANGE TEMPERATURE SETTING

MR2-1 is designed to operate between -2°C and 4°C. The control is preset at the factory for this temperature and should require no readjustment. The temperature setting can be checked by pressing and holding the ****button. This setting can then be changed to better meet site conditions by pressing the ▼and▲ buttons.
(Refrigerators have a maximum setting of 10°C and a minimum of -2°C.) The temperature set is the cut out (stopping) temperature, the cut in (starting) temperature is determined by the differential.

DEFROST
Defrost is automatic every 8 hours with the standard factory setting. The internal temperature may increase slightly during the defrost cycle but this will not affect the product stored inside

ALARM
See the Troubleshooting section of this manual. Press any key to silence the alarm.

USER INFORMATION

Time & Temperature Guidelines
To assure quality and safety in chilled processed food handling, it is important to observe the following guidelines.

1. All foods should be covered prior to chill or freeze processing.
2. The temperature of foods should be rapidly reduced from 140°F to 40°F (60°C to 4°C) within a period of 4 hours.
3. Foods can be safely removed from the chiller cabinet at a product temperature of 40°F (4°C) or lower.
4. Chilled foods should be stored under refrigeration designed to hold products at 34° to 38°F (1° to 3°C) for a maximum of 5 days or less. A 5-day shelf life includes the day of production and the day of consumption.
5. All potentially hazardous cooked foods that have been chilled followed by reheating and hot food holding must be reheated to a minimum core temperature of 165°F (74°C) for 15 seconds prior to serving. Refer to local food codes for possible exceptions.
6. Always reference and adhere to local food codes and HACCP guidelines with regard to time and temperature for chilling or frozen food processing.

ALLOW A MINIMUM OF 30 MINUTES OF PRECHILL TIME BEFORE PROCESSING.

CAUTION

| TO MAINTAIN SANITATION CONTROL, ALL FOODS FOR
QUICK-CHILL OR QUICK-FREEZE PROCESSING MUST BE AT A TEMPERATURE ABOVE 140°F (60°C) AND MUST BE TIGHTLY COVERED.

NOTICE

ADEQUATE SPACING MUST BE ALLOWED BETWEEN PANS FOR PROPER AIR CIRCULATION FOR BOTH PROCESSING AND SUBSEQUENT HOLDING. STACKED PANS WILL RESTRICT AIR FLOW AND INCREASE CHILL PROCESSING TIME.

FOOD HANDLING GUIDELINES
PRODUCT COVERING
To maintain sanitation control when loading the refrigerated cart, foods should be above 140°F (60°C) and should be tightly covered. A tight cover is an important part of  proper chilling methods and must be used to prevent the possibility of accidental contamination by airborne bacteria.
Stainless steel pan covers may be used. Stainless steel-covered pans must include a label indicating pan contents and use-by date. A cover of clear plastic wrap is also acceptable.
When using plastic wrap as a food covering, make certain the wrap comes in direct contact with the surface of the product and extends around and down each side of the pan. This is an important step to ensure proper chilling times. Spacing left between the plastic wrap and the surface of the food creates an insulating air gap resulting in more product heat retention and a slower chilling rate.
Meat roasts and other larger, dense products should be no larger than a weight of 8 to 10 pounds (4 to 5 kg) per item. Because of the density of these products, chilling could take up to 4 hours. Due to the longer chilling time required, it is also suggested these items be chilled at the end of the day with the chiller set in the automatic chill/ hold mode. This method provides the operator with a fully chilled product holding at a refrigerated temperature on the following day.
Prior to chilling, roasts must be wrapped in clear plastic and placed in the chiller. Do not slice roasted meats until the day of service.
Portioned meat products such as pork chops or meat patties should be chilled directly on the sheet pans on which they were cooked. Cover the sheet pans with clear plastic wrap for chilling. After chilling, this type of product can be placed in steam table pans for refrigerated storage.

PORTIONING & PACKAGING

1. During portioning and packaging operations, all foods should be maintained at or above 140°F (60°C), or below 40°F (4°C).
2. If cooked foods exceed the processing capacity of the refrigerated cart, place the hot product in an appropriate backup hot holding device. Hold hot foods at a temperature above 140°F (60°C). If a hot food holding cabinet is not available, place hot foods in short-term refrigerated storage until these products can be loaded into the refrigerated cart for the next available processing cycle. Production of cooked foods should not exceed the processing capabilities of the chiller, therefore, do not adopt short-term refrigeration as a routine practice but use it only in an emergency situation.
3. Fill containers to a 12 pound (5kg) limit or maximum depth of 2″ (51mm) of product. Do not use plastic or Lexan® containers.
4. For faster cooling, place lids and over-wrap materials directly on the surface of foods. As previously indicated, air trapped between the lid and food surface acts as an insulator and will increase the chill time.
5. For faster chilling times, place low profile foods such as chicken quarters, fish fillets, or ribs in low depth containers such as 1-1/2″ (38mm) deep sheet pans.
6. Large cuts of meat and poultry that weigh a maximum of 8 to 10 pounds (4 to 5 kg) the maximum should be individually wrapped with tight-fitting film and placed on sheet pans in the chill cabinet.

THE FOLLOWING CHART OF PORTION SIzES AND SERVING CAPACITY PER PAN IS PROVIDED AS A GENERAL REFERENCE ONLY.

PORT I ON  S I zES and PAN CAPAC I T I ES

PAN SIZE ❱| 325 x 530 x 65mm|
FOOD CATEGOry| **SErVING SIZE| SErVINGS PEr PAN
BrEAKFAST ITEMS:| |
Griddle Cakes, Waffles, French Toast (2 TO 3 EACH)| 113 gm| 48
Eggs| 57 to 113 gm| 96 to 48
Breakfast Meats| 57 gm| 96
Cooked Cereals or Grains| 113 gm| 48
Fruit Compote| 113 gm| 48
Meat, Poultry, Fish, Seafood| 113 gm| 48
Casseroles and Extended Dishes| 170 to 227 gm| 32 to 24
Vegetables| 113 gms| 48
STArCHES:| |
Potato, Rice, Pasta, Stuffings, Beans| 113 gm| 48
Gravies and Au Jus| 57 gm| 96
Sauces| 113 gm| 48
Protein and Starch-Based Salads| 113 to 170 gm| 48 to 32
DESSErTS:
Pudding, Custard, Mousse, Jello| ** 113 gm| **** 48

FOOD SAFETY

Food flavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor. Cleanliness, top operating efficiency, and appearance of equipment contribute considerably to savory, appetizing foods.
Most food imparts its own particular aroma and many foods also absorb existing odors. Unfortunately, during this absorption, there is no distinction between GOOD and BAD odors. The majority of objectionable flavors and odors troubling foodservice operations are caused by bacteria growth. Sourness, rancidity, mustiness, stale, or other OFF flavors are usually the result of germ activity.
The easiest way to ensure full, natural food flavor is through comprehensive cleanliness. This means good control of both visible soil (dirt) and invisible soil (germs). A thorough approach to sanitation will provide essential cleanliness. It will ensure an attractive appearance of the equipment, along with maximum efficiency and utility. More importantly, a good sanitation program provides one of the key elements in the prevention of food-borne illnesses.
A 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.
A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food-borne illnesses. Temperature monitoring and control during receiving, storage, preparation, and the service of foods are of equal importance.
The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature. A quality thermometer is an effective tool for this purpose and should be routinely used on all products that require holding at a specific temperature.

INTERNAL FOOD PRODUCT TEMPERATURES

HOT FOODS
DANGER ZONE| 40°F TO 140°F| (4°C TO 60°C)
CRITICAL ZONE| 70°F TO 120°F| (21°C TO 49°C)
SAFE ZONE| 140°F TO 165°F| (60°C TO 74°C)
COLD FOODS
DANGER ZONE| ABOVE 40°F| (ABOVE 4°C)
SAFE ZONE| 36°F TO 40°F| (2°C TO 4°C)
FROZEN FOODS
DANGER ZONE| ABOVE 32°F| (ABOVE 0°C)
CRITICAL ZONE| 0°F TO 32°F| (-18°C TO 0°C)
SAFE ZONE| 0°F or below| (-18°C or below)

Hazard Analysis (at) Critical Control Points (HACCP), is a quality control program of operating procedures to assure food integrity, quality, and safety. Taking steps necessary
to augment food safety practices is both cost effective and relatively simple. Additional HACCP information is available by contacting:
Center for Food Safety and Applied Nutrition Food and Drug Administration PHONE: 1-888-SAFEFOOD www.foodsafety.gov

CARE AND CLEANING

CLEANIN G AND PREVENTATIVE E MAINTENANCE E

PROTECTING STAINLESS STEEL SURFACES

It is important to guard against corrosion in the care of stainless steel surfaces. Harsh, corrosive, or inappropriate chemicals can completely destroy the protective surface layer
of stainless steel. Abrasive pads, steel wool, or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion.
Even water, particularly hard water that contains high to moderate concentrations of chloride, will cause oxidation and pitting that result in rust and corrosion. In addition, many acidic foods spilled and left to remain on metal surfaces are contributing factors that will corrode surfaces.
Proper cleaning agents, materials, and methods are vital to maintaining the appearance and life of this appliance. Spilled foods should be removed and the area wiped as soon as possible but at the very least, a minimum of once a day. Always thoroughly rinse surfaces after using a cleaning agent and wipe standing water as quickly as possible after rinsing.

CAUTION

| 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.

INTERIOR CLEANING

Open the refrigerated cart door to warm the interior of the cabinet.

1. Remove any loose food debris with a cleaning cloth or small hand broom.
2. Use a mild, non-abrasive detergent and warm water. Wipe down the interior of the cabinet, removing all food residue. This includes the ceiling, floor, and walls. Wipe down the interior door panel and clean the vinyl gaskets. Make certain to clean under the gaskets to remove any mildew accumulation of food residue.
3. Rinse all interior surfaces including the cabinet door and gasket with clean water and a cloth. Remove all rinse water.
4. Wipe interior surfaces with a clean cloth and sanitizing solution for use on metal and vinyl food contact surfaces. This is an important step to control the build-up of unwanted mildew and mold in the refrigeration system.
5. Allow interior to air dry with door open.

EXTERIOR CLEANING

1. Wipe all exterior surfaces including the control panel, door frame, latches, and hinges with a damp cloth containing a mild, non-abrasive, non-chloride detergent solution.
2. Rinse the detergent solution with a cloth and warm water. Allow exterior to air dry.
3. Polish with any standard stainless steel polish designed for use on foodservice equipment. When cleaning the exterior of the cabinet, always wipe with the grain of the stainless steel to avoid scratching or marring the finish.
   DO NOT USE ABrASIVE CLEANING COMPOUNDS Or IMPLEMENTS.

WARNING

To prevent SERIOUS INJURY, DEATH, OR PROPERTY DAMAGE, ALWAYS disconnect unit from power source before cleaning or servicing.

CONDENSER CLEANING

All the heat removed from the cabinet is discharged into the room via the condenser which is similar to a car radiator. This must be kept clean so that the air can pass through it to remove the heat, if it becomes choked with dust the unit will overheat and this can lead to a burnt-out compressor. The condenser should be brushed with a soft brush to remove any dust deposited on the alloy fins. The frequency of this cleaning is determined by the amount of dust in the surrounding area but should be cleaned at least 4 times a year.
GASKET REPLACEMENT
Damaged gaskets can easily be replaced. Remove the old gasket by gently pulling it out of the gasket retainer and simply push in the new gasket leaving the corners to last.

DANGER

**** To prevent SERIOUS PERSONAL INJURY, DEATH, or PROPERTY DAMAGE:
DO NOT steam clean, hose down, or flood the interior or exterior with water or liquid solution of any kind. DO NOT use a water jet to clean.
Failure to observe this precaution will void the warranty.

TROUBLESHOOTING

TROUBLESHOOTING
Before looking any further, please check the power supply to the unit and controller temperature setting.

ALARMS
The controller is equipped with internal visual and audio alarms:
Press any button on the controller to silence an alarm. Verify that the indicator is lit. If lit, verify that the door is closed and the gasket is sealing correctly. Also, check that the condenser is not choked and that the condenser and evaporator fans are running. If the evaporator is iced up, press and hold the button to start a manual defrost cycle.
If this doesn’t solve the problem, please call a qualified technician.

WARNING

To prevent SERIOUS INJURY, DEATH, OR PROPERTY DAMAGE, ALWAYS disconnect unit from power source before cleaning or servicing.

SERVICE

FRONT VIEW WITH UNIT COVER REMOVED

INTERIOR VIEW WITH FAN GUARD REMOVED

FRONT VIEW WITH UNIT COVER REMOVED

BACK VIEW WITH BACK CLAD REMOVED

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, do not put the appliance into service until the damage has been inspected by an authorized Alto-Shaam service provider. Shipping damages are 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. If the driver refuses to allow inspection, write the following on the delivery receipt: The driver refuses to allow inspection of containers for visible damage.
5. 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.
6. Save any packages and packing material for further inspection by the carrier.
7. 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 for 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 the 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 the 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 the original model, the 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.

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.

Effective November 1, 2012
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References

• seconds.to is available for purchase - Sedo.com
• www.use.mn – Use.mn
• Alto-Shaam Commercial Kitchen Equipment | Restaurant & Foodservice

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