Troubleshooting

		Se r v ice

troubleshooting

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.
E-11	cavity air sensor open	See sensor test instructions below.
		See sensor test instructions below.
E-20	product probe is shorted	Product probe reading < 5°F. Verify sensor integrity.
E-20	Oven will cook in time only	See sensor test instructions below.
	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.
E-21	Oven will cook in time only	See sensor test instructions below.
	Oven will cook in time only	See sensor test instructions below.
E-30	Under temperature	Unit has not reached (set-point - 25°F) 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-64	clock is not oscillating	Contact factory.
	configuration connector	Refer to wiring diagram for the particular model and ensure dip switches on
E-70	configuration connector	the control match the settings called out on the WD. If the dip switch settings
E-70	error (dIp switch)
	error (dIp switch)	are correct according to the print replace the control.
		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.
dLto	datalogger has timed out	Cycle power. Contact factory if error persists.
dLSd	Micro Sd card not plugged in	Plug in SD card and cycle power. Contact factory if error persists.

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.

pg. 28

TH/III installation/operation/service manual (11/12)

300-TH/III, Alto-Shaam Cook & Hold Oven Electronic Control, 1200-TH/III, 500-TH/III, 750-TH/III specifications

The Alto-Shaam 1200-TH/III is a revolutionary piece of equipment designed to meet the demands of modern commercial kitchens, blending innovative technology with user-friendly features. Renowned for its versatile capabilities, this model stands out as a reliable solution for restaurants, deli operations, and other foodservice establishments seeking to enhance their cooking and holding processes.

At the heart of the Alto-Shaam 1200-TH/III is its advanced Halo Heat technology. This patented system provides uniform heat distribution while maintaining the perfect serving temperature for a variety of foods. Unlike traditional holding equipment that uses aggressive heat sources, the Halo Heat system gently surrounds food with radiant heat, ensuring it remains moist and flavorful without excessive cooking or drying out. This is particularly beneficial for items such as meats, poultry, and prepared side dishes.

The 1200-TH/III features a capacity that is ideal for high-volume operations, with ample space to hold multiple pans of different sizes. This flexible space allows operators to maximize efficiency during peak service times. The unit is designed to accommodate a variety of food presentation styles, making it suitable for buffet setups, catering, or quick-service environments.

Another commendable feature of the Alto-Shaam 1200-TH/III is its user-friendly digital control panel. The intuitive interface allows for precise temperature control and monitoring, enabling staff to maintain optimal food conditions with minimal training. With programmable settings, users can easily establish different temperature profiles for various food items, streamlining the management of food service operations.

The construction of the Alto-Shaam 1200-TH/III emphasizes durability and ease of maintenance. Built from high-quality stainless steel, it resists corrosion and wear from daily use. Additionally, its removable racks and smooth surfaces facilitate easy cleaning, ensuring compliance with health regulations and promoting a hygienic kitchen environment.

Energy efficiency is another highlight of the Alto-Shaam 1200-TH/III. The innovative design not only reduces energy consumption but also contributes to lower operational costs, making it an economically sound choice for foodservice businesses.

In summary, the Alto-Shaam 1200-TH/III combines advanced technology with practical features to provide a top-tier solution for food holding and serving. Its Halo Heat technology, ample capacity, user-friendly controls, durable construction, and energy-efficient operation make it an essential addition to any commercial kitchen looking to improve food quality and service efficiency.

Se r v ice

code

description

possible cause

configuration connector

208-240 VAC unit. Correct voltage.

EEpROM Error

Button stuck

datakey error

To test probe and air sensor:

300-TH/III, Alto-Shaam Cook & Hold Oven Electronic Control, 1200-TH/III, 500-TH/III, 750-TH/III specifications