S E R V I C E

 

 

 

TROUBLESHOOTING

 

 

 

 

Error

 

Possible Cause

Code

Description/Results

Service Required

E-10

Air sensor fault (shorted)

Air sensor is shorted or defective, or there is a connection failure.

 

 

See following page for air sensor test.

E-11

Air sensor fault (open)

Air sensor is open or defective, or there is a connection failure.

 

 

See following page for air sensor test.

E-20

Ov e n w ill co o k in tim e o nly

Product probe is shorted or defective, or there is a connection failure.

See following page for probe sensor test.

Product probe fault (shorted)

 

E-21

Ov e n w ill co o k in tim e o nly

Product Probe is open, defective, or there is a connection failure.

See following page for probe sensor test.

Product probe fault (open)

 

E-30

Under temperature

The unit has been below its set temperature for 90 minutes.

 

 

Check the following: Oven door may be open or door gasket may need

 

 

replacement. Verify that the oven has been preheated, does not contain

 

 

frozen products, and is not overloaded. Air sensor, probe, or relay may be

 

 

defective, there may be a bad wire connection, an open heating cable, or the

 

 

high limit switch may be tripped. Contact service if problem persists.

E-31

Over temperature

This error will display if the unit reaches a temperature of 25 degrees above

 

 

its maximum allowable set point. If the unit reaches 50 degrees above its

 

 

maximum allowable set point the control will turn off. Check the following:

 

 

Shorted cable, defective solid state relay, or defective air sensor. If none of

 

 

the above, contact service.

E-50

Temperature sensor chip 1

Contact service.

 

is not responding.

Contact service.

E-51

Temperature sensor chip 2

 

is not responding.

This is likely caused by the unit having been unplugged for an extended

E-60

Real time clock error

 

 

amount of time. The data stored in the Real-Time Clock has been reset to

 

 

the factory default values. Beeper volume will default to on, and the

 

 

temperature scale will default to °F. Turn main breaker to the unit off for

 

 

10 seconds and then restore power. Contact service if problem persists.

E-61

Real time clock chip is

Contact service.

 

not responding.

Check control connections for loose wires. If none, control must be replaced.

E-70

Configuration connector error

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

Function data values were reset.

Ensure that all temperatures and times are properly set.

 

 

Contact service if problem persists.

E-81

Internal control calibration error

Contact service.

E-82

Internal control calibration error

Contact service.

E-83

EEPROM is not responding

Contact service.

E-84

EEPROM - Unit ID error

Contact service.

E-86

EEPROM - HACCP address error

If using HACCP, the unit’s address has been reset to 1. Ensure that your

 

 

oven is set to the correct address (1-247). Contact service if problem persists.

E-87

Calibration offset error

Sensor calibration values corrupted. All offsets reset to 0. Re-calibrate oven

 

 

cavities. Contact service if problem persists.

E-90

Button stuck

A button has been pressed for >= 60 seconds. This error will auto-reset

 

 

when there is no button stuck, remove control and check all button

 

 

functions, align control properly.

E-dS

Datakey signature bad

Datakey incompatible with control. Incorrect or corrupt data key installed

 

 

on control. Replace Datakey with correct key for control and test.

E-dU

Datakey unplugged

The data key is not being seen by the control. Install data key and test

 

 

operation. Contact service if problem persists

PG. 22

767-SK/III, 1767-SK/III, 2800-SK/III INSTALLATION/OPERATION/SERVICE MANUAL

Page 24
Image 24
Alto-Shaam 2800-SK/III, 1767-SK/III manual R V I C E, Troubleshooting

1767-SK/III, 2800-SK/III, 767-SK/III specifications

The Alto-Shaam 767-SK/III is a sophisticated and versatile cooking solution designed to meet the demanding needs of commercial kitchens, particularly in restaurants, catering, and institutional food service operations. This innovative unit combines advanced technology with user-friendly features, making it an exceptional choice for culinary professionals.

One of the standout features of the 767-SK/III is its unique Halo Heat technology. This innovative system provides uniform cooking temperatures by using a low-temperature heat source that envelops food from all sides. Unlike traditional ovens that can create hot spots, Halo Heat ensures consistent cooking results, thereby enhancing food quality and reducing the chance of overcooking.

The Alto-Shaam 767-SK/III is equipped with a state-of-the-art digital control panel, which allows chefs to easily program cooking times and temperatures. The intuitive interface provides precise control over cooking processes and enables operators to select various cooking methods, such as baking, roasting, and holding. This flexibility is crucial in fast-paced kitchen environments where time and efficiency are paramount.

Another notable characteristic is the unit's ability to hold food at ideal serving temperatures without compromising taste or texture. The integrated holding function creates a "hot hold" environment that keeps dishes warm without drying them out. This feature is particularly beneficial for busy establishments that need to serve large volumes of food while maintaining quality standards.

Constructed with durable stainless steel, the Alto-Shaam 767-SK/III is built to withstand the rigors of daily use in a busy kitchen. Its compact design makes it space-efficient, allowing it to fit seamlessly into various kitchen layouts. Furthermore, the unit is easy to clean, with removable racks and a smooth interior surface that promotes optimal sanitation.

The Alto-Shaam 767-SK/III also integrates energy-efficient technologies, minimizing energy consumption without sacrificing performance. This not only reduces operational costs for food service operations but also aligns with sustainability efforts in the industry.

In summary, the Alto-Shaam 767-SK/III stands out as a reliable and innovative cooking solution that combines advanced technology, versatility, and efficiency. With its Halo Heat technology, user-friendly controls, exceptional holding capabilities, and durable construction, this unit is a valuable asset for any commercial kitchen aiming to deliver high-quality meals consistently.