Alto-Shaam ar-7evh manual Troubleshooting guide, To test probe and air sensor

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serv ice

troubleshooting guide

Error

 

 

code

description

possible cause

 

 

 

E-10

cavity air sensor shorted

Cavity air sensor reading < 5°F. Verify sensor integrity.

 

 

See sensor test instructions below.

E-11

cavity air sensor open

Cavity air sensor reading > 517°F. Verify sensor integrity.

See sensor test instructions below.

 

 

E-20

product probe is shorted

Product probe reading < 5°F. Verify sensor integrity.

Oven will cook in time only

See sensor test instructions below.

 

E-21

product probe is open

Product Probe reading > 517°F. Verify sensor integrity.

Oven will cook in time only

See sensor test instructions below.

 

E-30

under temperature

Unit has not reached set-point for more than 90 minutes.

 

 

Unit has been higher than 25°F above the maximum cavity set-point for

E-31

over temperature

more than 2 minutes. Note: Holding Cabinets with this error code are

 

 

more than 145°F higher than the maximum set-point.

E-50

temp. measurement error

Contact factory.

E-51

temp. measurement error

Contact factory.

E-60

real time clock error

Data set to factory default. Ensure that date and time are correct if applicable.

E-61

real time clock error

Contact factory.

E-78

Voltage low

Voltage below 90 VAC on a 125 VAC unit, or below 190 VAC on a

 

 

208-240 VAC unit. Correct voltage.

E-79

Voltage high

Voltage over 130 VAC on a 125 VAC unit, or over 250 VAC on a

 

 

208-240 VAC unit. Correct voltage.

E-80

EEproM Error

Ensure that all temperatures and times are properly set.

 

 

Contact factory if problem persists.

E-81

EEproM Error

Contact factory.

E-82

EEproM Error

Contact factory.

E-83

EEproM Error

Contact factory.

E-85

EEproM Error

All timers, if previously on, are now off. Possible bad EEPROM.

E-86

EEproM Error

Stored HACCP memory corrupted. HACCP Address reset to 1. Possible bad

 

 

EEPROM. Contact factory if problem persists.

E-87

EEproM Error

Stored offsets corrupted. Offsets reset to 0. Control may need a recalibration.

 

 

Possible bad EEPROM. Contact factory if problem persists.

E-88

EEproM Error

All timer set-points are reset to 1 minute. Timers, if previously on, are now

 

 

off. Possible bad EEPROM.

E-90

button stuck

A button has been held down for >60 seconds. Adjust control. Error will

 

 

reset when the problem has been resolved.

E-ds

datakey error

Datakey digital signature incompatible. Cycle power, and install compatible

 

 

Datakey if error persists.

E-dt

datakey error

Datakey incompatible with control. Install compatible Datakey.

E-du

datakey unplugged

Install Datakey and cycle power to control to clear error.

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

to test probe and air sensor:

Test 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.

AR-7EVH Electric Rotisserie with Ventless Hood Operation & Care Manual • 24

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Contents Installation Operation Maintenance Wire Diagrams L I V E r y P a c k I n GSafEty procEdurEs and prEcautIons N G E rSite Installation Minimum clearance RequirementsSite Installation Double pane curved glass doorElec T RIC a L Connection Stacking combinations & installation requirements StackInG coMbInatIons Factory InstalledA c king instructions TIO N S & Accessories PER a Ting Instructions Start-upRotIssErIE Control IdEntIfIcatIon QuIck rEfErEncE opEratIon CookInG IntructIons Press the ON/OFF keyHold only InstructIons AddItIonal brownInG fEaturE To change the browning timePrEsEt MEnu kEy optIon Programming a Cooking ProgramTo Erase a Preset When inserting the basket, put the smooth pin Product loadInGTurkey Spit option Re and cleaning ClEanInG and prEVEntIVE MaIntEnancESEVErE daMaGE or PowEr sourcE bEforEClEanInG or sErVIcInG ElEctrIcal haZardRottIssErIE clEanInG & MaIntEnancE EQuIpMEnt carEDaIly rottIssErIE GaskEt clEanInG ClEan rottIssErIE conVEctIon boXChEck oVErall condItIon of thE rotIssErIE oncE a Month SEVErE daMaGE or ElEctrIcal haZard could rEsultTroubleshooting guide To test probe and air sensorServserviceice Ven t less hood, final floor right hand shownEn t less hood, Final Floor & electrical parts list Description QTYModel Curved door Flat Door Ro tis seri e, bulb replacement instructions To Replace BulbsRo tis seri e, Final floor ri ght hand shown Ro tis seri e, Final Floor parts list Rotisserie, Final FLoor parts list c o n t i n u e d Ro tis seri e, Full assembly c u rv ed door, flat back shown Tis seri e, Full assembly parts list Rotisserie, door assembly parts listRo tis seri e, interior view Ro tis seri e, Electrical service view Ro tis seri e, Replacement of glass door flat door shown Door ReplacementInstallation instructions Ro tis seri e, Stainless Steel Back PanelPage Page Page Page Limited Warranty
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ar-7evh specifications

The Alto-Shaam Rotisserie Electric with Ventless Hood, model AR-7EVH, exemplifies innovation and efficiency in commercial cooking equipment. Designed specifically for restaurants, catering services, and other foodservice operations, this rotisserie combines advanced technologies with user-friendly features to deliver delicious, perfectly cooked results every time.

One of the standout features of the AR-7EVH is its efficient cooking system. Utilizing patented Halo Heat technology, this electric rotisserie ensures consistent, even cooking without the need for traditional heating elements. This cooking method gently circulates warm air around the food, locking in moisture and flavor. As a result, operators can achieve that desirable crispy skin and tender, juicy interior on various proteins, including chicken, ribs, and pork.

The Ventless Hood system is another remarkable characteristic of the AR-7EVH. It provides an advanced filtration system that allows operators to place the unit virtually anywhere in the kitchen without the need for an external ventilation system. This feature is particularly advantageous in urban environments or smaller kitchens where space is at a premium. The integrated hood captures and filters smoke, grease, and odors, ensuring a cleaner kitchen atmosphere while complying with local health and safety regulations.

Flexibility in operation is further enhanced by the AR-7EVH’s capacity. It accommodates up to seven whole chickens at a time, making it a high-production unit suitable for busy establishments. The rotisserie also features easy-to-use controls, allowing staff to set cooking times and temperatures with precision. A programmable timer ensures that operators can prepare multiple batches with minimal oversight.

Maintenance is simplified with the AR-7EVH thanks to its easy-to-clean design. The removable drip tray and sturdy construction make cleanup straightforward, helping to maintain high standards of hygiene in the kitchen.

Overall, the Alto-Shaam Rotisserie Electric with Ventless Hood AR-7EVH stands out due to its innovative technology, flexible cooking capabilities, and efficient use of space. This unit is an ideal choice for food service professionals seeking a reliable and effective solution for rotisserie cooking while ensuring compliance with ventilation requirements.