S E R V I C E

TROUBLESHOOTING

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.

1000-BQ2series operation & care manual • 14

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Alto-Shaam 1000-BQ2/96, 1000-BQ2/192, 1000-BQ2/128 manual Troubleshooting, Error Code Description Possible Cause
Page 15 Page 17

1000-BQ2/128, 1000-BQ2/96, 1000-BQ2/192 specifications

The Alto-Shaam 1000-BQ2/96 is a versatile and advanced commercial cooking appliance designed to elevate the culinary performance in various foodservice settings. With its innovative features, this unit is particularly well-suited for restaurants, catering operations, and institutional kitchens seeking efficiency and quality.

One of the main features of the Alto-Shaam 1000-BQ2/96 is its unique two-zone warming system. This design allows different temperature settings for each zone, enabling operators to hold multiple types of food at their ideal serving temperatures without compromising quality. The ability to maintain precise temperature control ensures that dishes remain fresh and appealing, ultimately enhancing customer satisfaction.

The Alto-Shaam 1000-BQ2/96 employs advanced Halo Heat technology, which provides gentle and even heating. It eliminates the need for direct flame or steam, reducing the risk of food drying out or becoming overcooked. This innovative heating method helps retain moisture and flavor, making it an optimal choice for holding and serving a wide range of menu items, from roasted meats to baked goods.

Another notable characteristic of this unit is its efficiency in energy usage. The Alto-Shaam 1000-BQ2/96 is designed with energy-saving components that minimize power consumption while ensuring optimal performance. The eco-friendly design not only reduces operating costs but also supports sustainable practices in the kitchen.

The 1000-BQ2/96 features a robust construction, making it ideal for the fast-paced environment of commercial kitchens. The stainless steel exterior is not only durable but also easy to clean, ensuring that the unit maintains a professional appearance over time. The user-friendly controls are intuitive, allowing staff to operate the unit with minimal training and streamline kitchen operations.

Furthermore, this model is equipped with a large capacity that accommodates a variety of food items. Its spacious design allows for batch cooking and easy organization, enhancing workflow efficiency in busy kitchens.

In conclusion, the Alto-Shaam 1000-BQ2/96 stands out for its innovative technologies, such as Halo Heat, dual-zone warming, and energy efficiency. These features, combined with its durable construction and ample capacity, make it an essential addition to any commercial kitchen aiming for high-quality food service and operational excellence.
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