Alto-Shaam 1200-TH/III manual Ervic E, TR Oubl E SHO Otin G

Page 26

S ERVIC E

TR OUBL E SHO OTIN G

Err or

 

 

 

 

Possi ble Cause

 

 

 

 

 

Code

Descr ipti on/Results

 

 

Service Required

 

 

 

 

 

 

 

 

 

 

 

 

 

 

E- 10

Air Sensor Fault (sho rted )

 

Air sensor is short ed.

 

 

 

 

 

 

 

Inope

ra tive

Ove n

See follow ing page for air sens or test.

 

 

 

Air sensor defe ctiv e?

 

E- 11

Air Sensor Fault (open)

 

 

Air sensor is open or connec tion fai lure.

 

 

 

 

 

Inope

ra tive

Ove n

 

 

 

 

 

Air sensor defe ctiv e?

See follow ing page for air sens or test.

 

E- 20

Product Probe Faul t (sho rted)

 

Pro duct prob e is shorted

 

 

 

 

 

Ov en will

cook

in time

only

page for prob e sensor

tes t.

 

 

Pro be defective ? See fol lowing

 

E- 21

Product Probe Faul t (open)

 

Pro duct Prob e is open or conne ction failu re.

 

 

 

Ov en will

cook

in time

only

tes t.

 

 

Pro be defective ? See fol lowing

page for prob e sensor

 

E- 30

Under temper ature

 

 

Oven door closed? Door gasket need replacement? Preheat skipped?

 

 

Ove n wil l not reach set

temperatu re

Oven overloa ded or has frozen product? Defective air sensor or prob e?

 

Defective soli d state relay? Bad wire connections or open heating cable?

 

 

 

 

 

Is the high limi t switch tripped?

If none of the above, call service.

 

E- 31

Over temp eratu re

 

 

Sho rte d cabl e? Defe ctiv e solid sta te rela y?

Defe ctiv e air sensor ?

 

 

Ov en w il l shu t d o wn

If none of the abo ve, call servic e.

 

 

 

E- 60

Rea l time clock

error

ra tive

Ove n

Cont rol must be replac ed.

 

 

 

 

 

 

Inope

Thi s error also is displaye d if the uni t has been unpl ugged for more tha n 30

 

 

 

 

 

days. If this is the case the unit shou ld be plugged in wit h the circuit

breaker

 

 

 

 

 

on and the uni t displa ying the E-60 on the front panel for more than 30

 

 

 

 

 

minut es. Once this has been accom plishe d the circu it brea ker should

be

 

 

 

 

 

tur ned to off or the uni t unplugge d for about 10 seconds after which

the unit

 

 

 

 

 

shou ld be turne d on again. This may have to be repe ated .

 

E- 70

Con figura tion connect or erro r

Che ck contro l conne ctions for loose wir es.

If non e, contr ol must be rep laced.

 

 

Inope

ra tive

Ove n

If 125 VAC uni t, volta ge is below 90 VAC. Corre ct.

 

 

E- 78

Volta ge low

Inope

ra tive

Ove n

 

 

 

 

If 208-240 VAC volta ge is below 190 VAC. Cor rect.

 

 

E- 79

Volta ge high

Inope

ra tive

Ove n

If 125 VAC uni t, volta ge is over 130 VAC.

Cor rect.

 

 

 

 

If 208-240 VAC, volt age is over 250 VAC .

Correct .

 

 

E- 80

EEPROM - Fun ction data error

Ove n

Cont act Servic e.

 

 

 

 

 

 

 

Inope

ra tive

Cont act Servic e.

 

 

 

 

 

E- 82

EEPROM - Calibration data error

 

 

 

 

 

 

 

Inope

ra tive

Ove n

Cont act Servic e.

 

 

 

 

 

E- 84

EEPROM - Unit ID error

ra tive

Ove n

 

 

 

 

 

 

 

Inope

Cont act Servic e.

 

 

 

 

 

E- 86

EEPROM - Prese t data erro r

Ove n

 

 

 

 

 

 

 

Inope

ra tive

 

 

 

 

 

 

CAUTION

THIS SECTION IS PROVIDED FORTHE ASSISTANCE OF QUALIFIED SERVICETECHNICIANS ONLYAND IS NOT INTENDED FOR USE BY UNTRAINED OR UNAUTHORIZED SERVICE PERSONNEL.

D AN GER

DISCO NNECT UNIT FROM

POWER SOURCE BEFORE

CLEANI NG OR SER VICIN G.

TH/III INSTA LLATI ON /OPERAT IO N/SERVICE MANUAL

PG. 25

Page 25 Page 27
Image 26
Page 25 Page 27
Contents Inst Allat ION Deli Very Unpack I NGSafety Proc Edures Preca UTI ONS DAN GERITE INS TA LL Atio N AN GERINS Tallatio N Minimum Clearance RequirementsINS TAL LAT I on SI TE INS Tallatio NIT E I Nsta LLA T ION 750-TH/IIIINS TAL LAT ION IT E Inst AL LA TIO N1200-TH/III Opti ONS and Accessori ES 500-TH/III 750-TH/III 1000-TH/III 1200-TH/IIIInst Allatio N Stacking InstructionsRisk of Electric Shock Level INGRES Trai NT Requirements -MO BIL E Equipment Drip Tray Installationon Instruuct Ionss WAR NingElectr IC AL CO NNE Ction DA NGE RDAN GE R US ER SA Fety Info Rmation AN GE ROP Eratin G Instru Ctio N S ST ART-UP OPE R Atio NCON Trol Features OP E R ATI NG NST RUC TionsOP Erat in G Feat URE S & FUN CT Ions AUD Ible SignalsOP Eratin Instru Ctio N S AU TIO N OP Eratin Instru Ctio Press Cook Key to pre he atPreset Menu Keys OP E R ATI NG I NST RUC TionsCook Using Preset Menu Keys Preset Keys Lock and Unlock US ER O Ptio NSGeneral Holdi ng Guidel ine Care AN D CLE ANI NG Leaning and PR Eventi VE MAI NtenanceSevere DAM AGE or Elect Rical Hazard Could Result N GE RCAR E and CLE Anin G NI Tation Ervic E TR Oubl E SHO Otin GSE RVI CE TRO UB LE Shoo Ting Internal ELE Ctrical Component SService EX Teri or SE RVI CE VI EW 1200-T H/IIIEXT Erio R SE RV ICE VI EW 500-, 750-, 1000-TH /II Servic Parts ListANG ER EXT Erio R SE RV ICEElect RON IC CO Mponen TS Uni t FrontCA BLE HEA TI NG SER Vice KI TS Elect RON IC CO Mponen TS Parts ListNGE R MO DEL 500 -TH/IIITH/I II in Stal Lati on /OPERATI on /SERVI CE Manual Page TH/I II in Stal Lati on /OPERATI ON/SERVI CE Manual Page TH/I II in Stal Lati on /OPERATI ON/SERVI CE Manual Page TH/I II in Stal Lati on /OPERATI ON/SERVI CE Manual Page Limited
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1200-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.
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