Alto-Shaam 750-TH-II manual To test probe and air sensor, Error Code Description Possible cause

Page 19

Serv ice

TROUBLE SHOOTING CHECKLIST

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.

 

configuration connector

Refer to wiring diagram for the particular model and ensure dip switches on

E-70

the control match the settings called out on the WD. If the dip switch settings

error (dIp switch)

 

are correct according to the print replace the control.

 

 

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 135 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.

TH-IIseries • installation/operation/service manual - pg. 17

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Contents Installation Sanitation P a c K I N G L I V E r yN G E r SAFETy prOcEdurES PrEcAuTIONSMinimum clearance Requirements Site InstallationTH-II 1000-TH/II 5010948 5010371 50097674459 127mm 5004862STAcKING INSTrucTIONS Stacking ConfigurationsAppliance must be secured To building structure RISK of ELEcTrIc SHOcKCasters must be a maximum height of 6 152mm Drip tray installation instructions Ectrical Connection Hard wired models300F 149C SEVErE dAMAGE Or ELEcTrIcAL HAZArd COuLd rESuLT200 to 325F 94 to 160C 60 to 205F 16 to 96C16 to 93C. If the unit is equipped with vents, close General Holding GuidelineAcid muriatic acid on stainless steel surfaces CLEANING AgentsCLEANING MATErIALS PrOTEcTING Stainless Steel SurFAcESClean the Door Vents Sa n i t a t i o n To test probe and air sensor Error Code Description Possible causeTH-II shown ERV ICE 500-TH/III 230V shown Electronic Components parts listCable heating service kit #4880 #4881 Cable Heating Service KitSPage   Page  Voltage Purchased From Transportation Damage and Claims
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750-TH-II specifications

The Alto-Shaam 750-TH-II is a state-of-the-art piece of cooking equipment designed for commercial kitchens seeking high performance, efficiency, and versatility. Known for its innovative technologies, this combitherm oven combines the functions of steaming, baking, and roasting, allowing chefs to prepare a wide array of dishes with remarkable precision.

One of the standout features of the 750-TH-II is its advanced digital control system, which offers an intuitive interface for operators. The touchscreen controls provide simple navigation and programming, ensuring that chefs can easily adjust settings for different cooking methods. The programmable recipe feature allows for the storing of up to 1,000 recipes, streamlining the cooking process and ensuring consistency in food quality.

The oven also boasts a unique Halo Heat technology, which utilizes a patented heating system that evenly distributes heat throughout the cooking chamber. This radiant heat cooking method helps retain moisture in food, enhancing the overall flavor and texture of dishes. The 750-TH-II is designed to maintain stable temperatures, reducing the risk of overcooking and ensuring optimal results every time.

With its spacious cooking capacity, the Alto-Shaam 750-TH-II can accommodate large quantities of food, making it ideal for busy restaurants, catering operations, and institutional kitchens. The oven's multiple rack positions allow operators to customize their cooking configurations, while its two-speed fan ensures optimal airflow for even cooking across all levels.

In terms of energy efficiency, the 750-TH-II incorporates insulation that minimizes heat loss, contributing to reduced energy consumption. This not only lowers operational costs but also aligns with sustainability goals, making it an eco-friendly choice for commercial kitchens.

Furthermore, the easy-to-clean features of the Alto-Shaam 750-TH-II simplify maintenance. Its removable water reservoir and self-cleaning options help save valuable time in busy kitchen environments.

In conclusion, the Alto-Shaam 750-TH-II is a versatile, high-performance combitherm oven that combines innovative technology with practical functionalities. Its user-friendly digital controls, efficient cooking methods, large capacity, and easy maintenance make it an essential tool for any commercial kitchen looking to elevate their culinary offerings while optimizing operational efficiency.
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