Alto-Shaam 1000-SK/II, 1767-SK, 1000-SK-I manual R V I C E, Trouble Shooting Checklist

Page 19

 

 

S E R V I C E

 

 

 

 

 

 

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.

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 130 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.

simple control smokers installation/operation/service manual - pg. 17

Image 19
Contents Installation Sanitation P a C K I N G L I V E R YN G E R Safety Procedures PrecautionsSite Installation 767-SK 1767-SK SK-I 1000-SK/II Factory Installed Options Options and AccessoriesStacking Instructions Appliance must be secured To building structure LevelingDrip Tray Installation Instructions Electrical 767-SK Electrical ConnectionStart UP Operation User Safety InformationSevere Damage or Electrical Hazard Could Result Load the oven with food and adjust cooking General Holding Guideline Cleaning and Preventive Maintenance Care and CleaningClean the Door Vents N I T a T I O N R V I C E Trouble Shooting ChecklistExterior View single compartment 767-SK Shown Exterior Parts List single compartment Exterior View double compartment 1000-SK-I Shown Exterior Parts List double compartment Exterior View electronic components MID-BONNET Assembly Bonnet Assembly aCable Heating KIT #4881 208-240V, 230V one per compartment Page Page Page Limited Warranty
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1000-SK/II, 1000-SK-I, 1767-SK, 767-SK specifications

Alto-Shaam has established itself as a leader in the foodservice equipment industry, particularly known for its innovative cooking and holding technologies. Among its premier offerings are the Alto-Shaam 767-SK, 1767-SK, 1000-SK-I, and 1000-SK/II models, each designed to meet the diverse needs of commercial kitchens while promoting efficiency, quality, and simplicity.

The Alto-Shaam 767-SK stands out with its ability to provide consistent heated holding for various foods. Featuring Signature Cook & Hold technology, this unit can hold food at precise temperatures, which helps to enhance flavors and maintain quality. With a temperature range of 140°F to 200°F, it is ideal for items such as roasted meats and baked goods. Its design also allows for easy cleaning and maintenance, ensuring long-term reliability in busy kitchen environments.

The 1767-SK model is a versatile holding cabinet that places an emphasis on space efficiency without compromising capacity. With a compact footprint, it accommodates a variety of food items while maintaining optimal temperature control. This model employs a patented Halo Heat technology, designed to provide even heat distribution, preventing moisture loss and preserving food texture and taste.

The Alto-Shaam 1000-SK-I and 1000-SK/II further enhance the brand's reputation for quality with advanced features tailored for high-demand settings. Both models integrate Smart Control technology, allowing operators to program and monitor cooking parameters digitally. This capability ensures consistent results and reduces variations in food quality, which is critical for establishments focused on delivering an exceptional dining experience.

A notable common feature across these models is their energy efficiency. Utilizing innovative thermal technology, these units require less power compared to traditional options, making them environmentally friendly and cost-effective for any foodservice operation. Additionally, all models come equipped with durable stainless steel construction, ensuring long-lasting performance even in the most demanding kitchen environments.

In summary, the Alto-Shaam 767-SK, 1767-SK, 1000-SK-I, and 1000-SK/II represent a blend of advanced technology, efficient design, and consistent performance. Whether in a restaurant, catering operation, or institutional kitchen, these units cater to the specific needs of operators and chefs, ensuring that every dish served is of the highest possible quality. By investing in these innovative solutions, establishments can effectively improve their service and maintain customer satisfaction.