Alto-Shaam AR-7H ELECTRONIC CONTROL manual Heating Procedure, Ther Mostat Calib Ration

MANUAL CONTRO L

IDEN TIFI CATI ON

		180
	160	90
		1
		80
	70	90
0				2	TEMPERATURE
				0
14	60			0
		100		0	GAUGE
2				12
1
0
	40
		°C
100		220
		°F
					HEAT INDICATOR
					LIGHT
		OFF
60	F		0
			0
			2
8			08		THERMOSTAT
0			1
	0	06	1
	1
	0
	021	041

OPERA TING INS TRUCTIO NS

THERMOSTAT AND HEAT LIGHT SEQUENCE Whenever the thermostat is turned ON the heat indicator light will indicate the power ON/OFF cond ition of the heating cable, and consequently, the cycling of the cabin et as it maintains the dialed cavity temperature. If the light does not illuminate after normal start-up, the main power source, thermostat, and/or light must be checked . If the warming cabinet does not hold the temperature as dialed , the calibration of the thermostat must be check ed. If the warming cabinet fails to heat or heats continuously with the thermostat OFF, the thermostat must be initially checked for proper operation. If these items are checked and found to be in order, a continuity and resistance check of the heating cable should be made. SEE CIRCUIT DIAG RAM.

ON/OFF SWITCH

HEATING PROCEDURE

1.PREHE AT AT 200°F (93° C) FOR 30 MINUTES.

When the ON/OFF Switch is turned to the ON position and the thermo stat is turned clockwise, the indicator light will illuminate and will remain lit as long as the unit is calling for heat. Allow a minimum of 30 minutes of preheating befo re loading the holdi ng cabinet with food. The indicator light will go OUT after approximately 30 minutes, or when the air tempe rature inside the unit reache s the temperature set by the operator.

2.LOAD THE CAB INET WITH HOT FOOD ONLY.

The pur pose of the holding cabinet is to main tain hot foo d at proper servi ng temperat ures. Only hot food should be pla ced into the cabi net . Befo re loadin g the unit with food, use a foo d the rmome ter to make certain all food products are at an inte rnal temperatu re range of 140° to 160°F (60° to 71° C). All foo d not within the proper temp erature ran ge shou ld be heated bef ore loading into the holdin g cabin et.

3.RESET THE THERMOST AT TO 160°F (71°C).

Check to make certain the cabin et door is securely clo sed , and reset the the rmost at to 160°F (71°C) .

THIS WILL NOT NECES SARIL Y BE THE FINAL SETTING.

THER MOSTAT CALIB RATION

The the rmost at is preci sion calibra ted at the factory . Normal ly, no adj ustm ent or recal ibra tion is neces sar y unl ess the therm osta t has been mishand led in transi t, cha nge d or abused whi le in ser vice. A therm ostat with a sen sing bulb ope rates on hydr auli c pressu re, conseq uently , any bendi ng of the bul b results in a cha nge in its volume , and alters the accur acy of the therm osta t calib ration.

A ther mosta t should be checked or reca lib rat ed by plac ing a qua lit y, therm al indi cat or at the cente r of an emp ty hold ing cavi ty. DO NOT CALIBRATE WITH ANY FOOD PRODUCT IN THE CABINET. The the rmost at should be set at 160°F (71° C), and should be allowed to stab ili ze at tha t setti ng for a minimum of one hour . Foll owing

tem pera ture stabilization, the center of the therm al swing of the air tem pera ture within the cabinet shoul d approxim ate ly coinc ide with the ther mosta t dia l set ting. If calibr atio n is nec essary, the calib rati on screw shoul d be adjuste d with grea t care. The cal ibra tion screw of the the rmost at is loca ted in the therm osta t dial shaf t. With the shaft held sta tiona ry, a minute, clockw ise moti on of the calib rati on screw appr ecia bly lowe rs the therm osta t set ting. A reverse , or counter -cloc kwise motion

appreci abl y raises the the rmos tat sett ing. After achieving the des ired cyc ling of the thermo stat , the cal ibra tion scre w must be seal ed. Plac e a few drops of ena mel sea lant directl y on the calibra tion screw.

(RED NAIL POLISH OR EQUIVALENT IS ACCEPTABLE .)

The proper tem per atur e rang e for the food being hel d will depend on the type and quantity of product. When holdin g food for prolong ed peri ods, it is advis able to period ica lly check the int ernal temperature of each ite m to assure mainten ance of the proper temp erat ure rang e.

AR- 7H Hot Hol di ng Ro tis ser ie Companion Operat ion & Care Manual • 9