Electrical connection, Hard wired models

i n s t a l l a t i o n

electrical connection

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ENSURE POWER SOURCE

MATCHES VOLTAGE STAMPED

ON APPLIANCE NAMEPLATE.

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APPLIANCES WITH NO CORD

PROVIDED BY FACTORY MUST

BE EQUIPPED WITH A CORD OF

SUFFICIENT LENGTH TO PERMIT

THE APPLIANCE TO BE MOVED

FOR CLEANING.

ELECTRICAL CONNECTIONS MUST

BE MADE BY A QUALIFIED SERVICE

TECHNICIAN IN ACCORDANCE WITH

APPLICABLE ELECTRICAL CODES.

hard wired models:

hard wired models must be equipped with a country certified external allpole disconnection switch with sufficient contact separation.

if a power cord is used for the connection of the product an oil resistant cord like h05rn or h07rn or equivalent must be used.

1.An electrical wiring diagram is located behind the control panel on the left side of the oven. This appliance must be branch circuit protected with proper ampacities, in accordance with the wiring diagram.

2.Wire size for the main incoming power to the unit must match the minimum size listed in the specifications applicable to the specific oven model. For supply connections, locate the wire size posted on the label located on the electrical control box cover, behind the service panel.

3.When connecting to a Delta-B (wild leg) on a

3-phase system, the wild leg must be connected to line 3. Install wiring with a strain relief.

4.Before operating the oven, check all cable connections in the electrical connection area for tightness since connections can loosen during transport.

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To avoid electrical shock, this appliance MUST be adequately grounded in accordance with local electrical codes or, in the absence of local codes, with the current edition of the National Electrical Code ANSI/ NFPA No. 70. In Canada, all electrical connections are to be made in accordance with CSA C22.1, Canadian Electrical Code Part 1 or local codes.

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IMPROPER INSTALLATION,

ALTERATION, ADJUSTMENT,

SERVICE, OR MAINTENANCE COULD

RESULT IN SEVERE INJURY, DEATH,

OR CAUSE PROPERTY DAMAGE.

READ THE INSTALLATION,

OPERATING AND MAINTENANCE

INSTRUCTIONS THOROUGHLY

BEFORE INSTALLING OR SERVICING

THIS EQUIPMENT.

note: ce approved appliances must be connected to an electrical circuit that is protected by an external gFci outlet.

NOTE: After both water and electrical connections have been completed, operate the oven

in any cooking mode for a period of 15 minutes and recheck the main power connections at the terminal block to make certain they remain tight.

380-415V:

For CE approved units: To prevent an electrical shock hazard between the appliance and other appliances or metal parts in close vicinity, an equalization-bonding stud is provided. an equalization bonding lead must be connected to this stud and the other appliances / metal parts to provide sufficient protection against potential difference. The terminal is marked

with the following symbol.

CombiTherm® ES series • electric INSTALLATION MANUAL #MN-28897 • 22.

1220 specifications

Alto-Shaam is known for its innovative cooking and holding equipment designed for the foodservice industry, and their VHes product line is no exception. This range includes models VHes-10, VHes-5, 1220, 610, and 714, each built with unique features and advanced technologies to meet the demands of modern kitchens.

The VHes-10 and VHes-5 models are equipped with Alto-Shaam’s exclusive Halo Heat technology, which provides precise temperature control and ensures even heat distribution. This technology gently holds food at the perfect serving temperature without drying it out, enhancing both flavor and texture. These models also feature Energy Star certification, reflecting their energy-efficient design, which helps kitchens reduce operational costs while supporting sustainability goals.

The VHes-10 boasts a larger capacity, capable of accommodating more food items, while the VHes-5 is designed for smaller operations or limited spaces, providing versatility in the kitchen. Both models come with digital control panels for easy temperature adjustments and monitoring, ensuring that chefs can maintain optimal conditions at all times.

Moving on to the 1220, 610, and 714 models, these units cater to diverse holding needs within foodservice operations. Each model is designed to be user-friendly, with clear digital displays and intuitive controls that allow chefs to quickly set and adjust holding temperatures. The 1220 model is particularly popular for its spacious design, which supports larger quantities of food, making it ideal for bustling kitchens and catered events.

The 610 and 714 models are engineered for flexibility, allowing operators to effectively manage their food items in various settings. Their compact sizes combined with smart technology make them an excellent choice for both front-line service environments and back-of-house operations. Notably, all these models support multiple food types, enabling establishments to hold everything from vegetables to protein dishes without compromising quality.

In summary, Alto-Shaam’s VHes series, including the VHes-10, VHes-5, 1220, 610, and 714, integrates cutting-edge technologies such as Halo Heat and efficient designs into versatile equipment. With an emphasis on energy savings, precise temperature control, and user convenience, these models are vital for any foodservice operation seeking to elevate their food holding and serving capabilities.