S ERVIC E

TROU BLE SH OOTI NG CH ECKLI ST

TROU BLE

POSSIBLE CAUSE

REMEDY

 

 

 

Unit does not operate .

Insufficient electric power unit.

Check power source.

 

Defective plug or cord.

Check and repair if necessa ry.

 

Power switch defective.

Replace.

Cooking temperature not correct.

Cook thermostat out of calibration.

Calibrate.

Holding temperature not correct.

Hold thermostat out of calibratio n.

Calibrate.

Timer runs down, but oven will not

Timer not de-energ izing cook circuit.

Replace timer.

go into HOLD.

 

 

Cook thermostat erratic — will not

Cook thermostat.

Replace thermos tat.

hold calibration.

 

 

Hold thermostat erratic — will not

Hold thermostat.

Replace thermos tat.

hold calibration.

 

 

Oven goes from cooking

Hold thermostat.

Replace hold thermos tat.

temperature to cold.

 

 

Oven will not go into cook cycle

Timer or contactor.

With timer turned ON, line

when timer and cook thermostat

 

voltage should appear across

are ON.

 

terminal 2 and 3 of timer. If not,

 

 

replace timer.

 

 

If line voltage does appear across

 

 

terminal 2 and 3 of timer, it should

 

 

also appear across holding coil

 

 

of contactor.

 

 

If line voltage does appear across

 

 

holding coil, and it won’t close its

 

 

contacts, replace contactor.

It takes too long to cook.

Heating element open, resulting in

Replace element.

(Temperature O.K.)

low wattage.

 

Cannot control temperature but

Heating element grounded.

Replace element.

thermostats check O.K.

 

 

D ANG ER

DISCONNECT UNIT FROM

POW ER SOURCE BEF ORE

CLEA NING OR SERVICING .

1000-TH- I IN STALLA TIO N/OPERAT ION /SER VICE MA NUAL

PG . 15

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Alto-Shaam 1000-TH-I manual Ervic E, Trou BLE SH Ooti NG CH Eckli ST, Trou BLE Possible Cause Remedy

1000-TH-I specifications

The Alto-Shaam 1000-TH-I is a state-of-the-art heated holding cabinet designed for commercial kitchens seeking efficiency and versatility in food service. This innovative appliance exemplifies Alto-Shaam's commitment to quality, reliability, and advanced technology in food holding and serving.

One of the standout features of the 1000-TH-I is its patented Halo Heat technology. This unique system evenly distributes heat throughout the cabinet, ensuring that food is held at optimal serving temperatures without compromising quality. This technology prevents food from drying out, preserving moisture and flavors, making it ideal for holding a wide range of dishes, from roasted meats to delicate pastries.

The Alto-Shaam 1000-TH-I is designed with user convenience in mind. It offers precise temperature control, allowing operators to set the desired holding temperatures with accuracy. The temperature range extends from 60°F to 200°F, providing the flexibility needed for various food types and service styles. The intuitive digital controls make it easy to monitor and adjust settings, ensuring that food remains at the perfect temperature throughout service.

Another key characteristic of the 1000-TH-I is its robust construction. Built from high-quality stainless steel, the cabinet is not only durable but also easy to clean, making it a practical choice for busy kitchens. The design includes insulated walls and doors, minimizing energy consumption and maintaining consistent temperatures for extended periods.

The Alto-Shaam 1000-TH-I also features adjustable shelving, allowing users to customize the interior space to accommodate different types and sizes of food pans or trays. This flexibility enhances the unit's functionality, making it suitable for various applications in different service environments, whether in restaurant kitchens, catering operations, or banquet facilities.

For operators prioritizing safety and efficiency, the 1000-TH-I includes an automatic shut-off feature that activates when the door remains open for an extended period, promoting energy conservation and preventing overheating.

In summary, the Alto-Shaam 1000-TH-I stands out in the realm of heated holding cabinets with its innovative Halo Heat technology, precise temperature control, durable construction, and flexible storage options. It is an indispensable asset for any commercial kitchen that values quality food service and operational efficiency.