SERV IC E

MANUA L CON TROL

THE RMOS TAT and HEAT LIGH T SEQUE NCE

Whenev er the the rmostat

is turned “ON,”

 

the heat

indicator

light

will

indicate

the

power ON/ OFF conditi on of

the

heatin g cable,

and cons equ ently, the

cycling

of

the

cabinet

as

it

maintains

the

dialed cavity

tempe rature.

If

the

light does not

illu minate after normal

star t-u p,

the

main

power

 

sour ce,

thermostat, and/or

light must be

 

chec ked .

If

the warming

cab inet

does not

hold

the

temperatur

e as

dialed,

the

calibr ati on

of the thermostat

mus t

be

chec ked.

If the

warmer fails

to heat or

heats

con tinu ously

with

 

the

thermostat

“OFF,”

the thermo stat must

be

ini tially

checked for proper

operation.

 

If these

items are

checked and found to

be in ord er, a continuity

and

resistan ce check of the heat ing

cable shou ld be mad e.

SEE

CIRCUIT

DIAGRAM .

 

 

 

THE RMOS TAT CALIBRAT ION

The thermo stat

is precis ion calibrated

at

the factory.

Norm ally, no

adjustment

or recalibration

 

is

necess ary

 

unl ess

the thermostat

has been mis handled in transit,

changed

or abu sed while

in service.

A thermostat

with

a

sensing

bulb

operat es

on hyd rau lic

pres sure , conseq uently,

any

bending

of the

bulb

results in

a change

in

its

 

volum e, and alter s the accuracy

of

the

thermostat

cali bration.

 

 

 

 

 

 

 

 

 

 

 

 

 

A thermo sta t should be checked

 

or

recalibrated

by

placing

a quality,

thermal ind icator at

the

center of

an empty

hol ding cavity.

DO NOT CALI BRATE WITH ANY FOOD PRO DUCT IN THE CAB INET . The

thermostat

 

should

be set at

140° F (60° C),

and

should be allowe d to stabiliz e at that setting

for

a minimum

of

one

hour.

 

Fol lowin g temper atur e stabi lizat ion,

the

center

of the thermal swing

of

the air

tempera ture within

the

cabinet

 

should

appr oxima tely

coincid e with

the

thermostat

dial setting.

 

 

 

 

 

 

 

 

 

 

 

 

 

If calibrat ion is

neces sary, the calibration

screw

should

be adjusted

with

great

car e.

The

calibra tion scr ew of

the

thermo stat is loca ted

in the thermostat

 

dia l shaft.

With the shaft held stationary,

a minute, clockwise

motion

of

the cali bra tio n scr ew

appr eciab ly

lowers

 

the thermostat

setting.

A reverse , or

counter-clockwis

e motion

 

 

apprec iably

raises the thermos tat

setting.

After

achieving

the

desire d cycling

of

the

therm ostat , the calibra tion

scre w must

be sea led.

Place a few drops

of enamel sealant

dir ectl y on the calibration screw.

 

 

 

 

 

 

(RED NAIL POL ISH OR EQUIVALENT

 

IS ACCEP TABLE.)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Repair s sho uld

 

be made by auth oriz ed

ser vic e age nt s only.

 

 

 

TROUBLE

S HOOTING

CHE CKLI ST • ELEC TRON IC

CONTROL

 

 

 

 

 

 

 

 

 

 

 

 

 

TROUBLE

 

 

POSS IBLE CAUSE

 

 

REMEDY

 

 

 

Unit does not operate.

 

Insuf ficient power supply.

Chec k power source.

 

 

 

 

Defective power cord or plug.

Check

and replac e if necessar y.

 

 

 

 

 

 

 

 

 

 

 

 

 

No displa y in electronic

control.

Faulty power supply board.

Check

line voltage

for 24V across

 

 

 

 

 

 

pins 7 and 8 on the power supply board and

 

 

 

 

 

 

across terminals J9 and J10 on the electronic

 

 

 

 

 

 

control.

 

 

 

 

 

 

 

 

 

 

Faulty electr onic control .

Replac e control.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cann ot contr ol temperature but

Faulty relay

Replace

relay.

 

 

 

 

 

 

 

sensor and electroni c contro l

 

 

 

 

 

 

 

 

 

 

 

 

checks O.K .

 

Heating element ground ed.

Replace

element.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tempera ture readout incor rect.

Dirty or faulty sensor.

Check sensor at 32°F (0°C).

 

 

 

 

 

 

If Ohm reading is 100,

 

 

 

 

Faulty control.

replace

 

display.

 

 

 

 

 

 

 

 

 

 

 

If Ohm reading is not 100,

 

 

 

 

 

 

replace sensor.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dr awe r Warm er Ins tallation/ Operation/Service

Manu al • 15.

Page 16
Image 16
Alto-Shaam 2DN, 3DN, 1DN manual Serv IC E, Manua L CON Trol

1DN, 2DN, 3DN specifications

Alto-Shaam, a distinguished name in the foodservice equipment industry, has made significant advancements with its 3DN, 2DN, and 1DN series cook and hold ovens. These innovative units are specifically designed to meet the demands of modern kitchens, combining efficiency, versatility, and reliability.

The Alto-Shaam 3DN is known for its spacious design, accommodating substantial quantities of food while maintaining consistent temperature control. It features a unique Halo Heat technology, which ensures gentle, even cooking without the need for steam or high humidity. This patented design not only enhances food quality but also minimizes the risk of drying out dishes. Operators appreciate the ease of use, facilitated by a clear digital display that helps to adjust settings and monitor cooking progress seamlessly.

Following closely, the 2DN model offers a mid-range solution, perfect for kitchens that require versatility without the extensive capacity of the 3DN. The 2DN maintains the same advanced Halo Heat technology, focusing on energy efficiency and economical operations. With programmable controls, chefs can set precise cooking times and temperatures, allowing for repeatable results with various menu items. This model is particularly suitable for smaller establishments that prioritize quality and consistency but may not have the same volume needs as larger operations.

The 1DN represents the compact solution within this trio, catering perfectly to limited kitchen spaces while still delivering exceptional performance. Despite its smaller footprint, the 1DN does not compromise on the hallmark features of Alto-Shaam’s ovens. It allows for cooking and holding in one unit, ensuring that food is served hot, fresh, and at the ideal texture. The innovative controls are user-friendly, making it accessible for staff at all skill levels.

All three models share common characteristics, such as a robust stainless steel construction for durability and easy cleaning. They are engineered to enhance cooking capabilities without complex configurations or labor-intensive setups. This design focus minimizes downtime and maximizes productivity in fast-paced kitchen environments.

Whether it’s the expansive capabilities of the 3DN, the balance of the 2DN, or the efficiency of the 1DN, Alto-Shaam has created a range of cook and hold ovens that cater to various operational needs. These ovens are ideal for everything from roasting to holding, proving that quality and performance can coexist with efficiency in the culinary world.