Alto-Shaam AR-7H manual Opera Ting INS Tructio, Ther Mostat Calib Ration, Heating Procedure

	MAN UAL CONTROL						OPERA TING		INS TRUCTIO	NS
								THERMOSTAT AND HEAT LIGHT SEQUENCE
	IDE NTIF ICAT ION							Whenever the thermostat is turned ON the heat indicator
			180					light will indicate the power ON/OFF cond ition of the
	140				0	TEMPERATURE		heating cable, and consequently, the cycling of the cabin et as
	0	0		100 2				it maintains the dialed cavity temperature. If the light does
		16	80	190
			70	90
	100 40		°C		220			not illuminate after normal start-up, the main power source,
					20
		60
	12				01	GAUGE		thermostat, and/or light must be checked . If the warming
						HEAT INDICATOR
			°F
						LIGHT		calibration of the thermostat must be check ed. If the
			OFF					warming cabinet fails to heat or heats continuously with the
	60				0	THERMOSTAT		thermostat OFF, the thermostat must be initially checked for
	80	F			018			proper operation. If these items are checked and found to
					20			be in order, a continuity and resistance check of the heating
		1	120 041	0
		0			61			cable should be made. SEE CIRCUIT DIAG RAM.
		0
						ON/OFF SWITCH		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
HEATING PROCEDURE								unl ess the therm osta t has been mishand led in transi t,
1. PREHE AT AT 200°F (93° C) FOR 30 MINUTES.								cha nge d or abused whi le in ser vice. A therm ostat		with a
	When the ON/OFF Switch is turned to the ON position							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 the thermo stat is turned clockwise,						the indicator light	and alters the accur acy of the therm osta t calib ration.
	will illuminate and will remain lit as long as the unit is							A ther mosta t should be checked or reca lib rat ed by plac ing
	calling for heat. Allow a minimum of 30 minutes of
	preheating befo re loading the holdi ng cabinet with food.							a qua lit y, therm al indi cat or at the cente r of an emp ty
	The indicator light will go OUT after approximately 30							hold ing cavi ty.	DO NOT CALIBRATE WITH ANY FOOD
	minutes, or when the air tempe rature inside the unit							PRODUCT IN THE CABINET. The the rmost at should be
	reache s the temperature					set by the operator.		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
2. LOAD THE CAB INET WITH HOT FOOD ONLY.								tem pera ture stabilization, the center of the therm al swing
	The pur pose of the holding cabinet is to main tain hot							of the air tem pera ture within the cabinet shoul d
	foo d at proper servi ng temperat ures.						Only hot food	approxim ate ly coinc ide with the ther mosta t dia l set ting.
	should be pla ced into the cabi net . Befo re loadin g the							If calibr atio n is nec essary, the calib rati on screw shoul d be
	unit with food, use a foo d the rmome ter to make certain							adjuste d with grea t care. The cal ibra tion screw of the
	all food products are at an inte rnal temperatu re range of							the rmost at is loca ted in the therm osta t dial shaf t. With
	140° to 160°F (60° to 71° C). All foo d not within the							the shaft held sta tiona ry, a minute, clockw ise moti on of
	proper temp erature ran ge shou ld be heated bef ore							the calib rati on screw appr ecia bly lowe rs the therm osta t
	loading into the holdin g cabin et.							set ting. A reverse , or counter -cloc kwise motion
								appreci abl y raises the the rmos tat sett ing. After achieving
3.	RESET THE THERMOST AT TO 160°F (71°C).							the des ired cyc ling of the thermo stat , the cal ibra tion scre w
	Check to make certain					the cabin et door is securely		must be seal ed.	Plac e a few drops of ena mel sea lant
	clo sed , and reset the the rmost at to 160°F (71°C) .							directl y on the calibra tion screw.
	THIS WILL NOT NECES SARIL Y BE THE							(RED NAIL POLISH OR EQUIVALENT IS ACCEPTABLE .)
	FINAL SETTING.

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