#845-8 Operation & Care Manual • 1.
UNPACKING and SET-UP
The Alto-Shaam Banquet Cart has been
thoroughly tested, checked for calibration,
and inspected to insure only the highest
quality cabinet is provided. When you
receive your cabinet, check for any possible
shipping damage and report it at once to the
delivering carrier. See
Transportation Damage and Claims
section located in this manual.
The cabinet, complete with unattached items and accessories,
may be delivered in one or more packages. Check to insure that
all the following items have been received as standard with each
unit:
ITEM BQ2/48 BQ2/96 BQ2/128
BQ2/192
Shelves 2 4 4 8
Shelf Clips 4 20 4 40
Shelf Slide — — 8 —
Save all the information and instructions packed inside the
cabinet. Complete and return the warranty card to the factory
as soon as possible to insure prompt service in the event of a
warranty parts and labor claim.
NOTE: Any claims for warranty must include the full model
number and serial number of the cabinet.
ELECTRICAL INSTALLATION
An identification tag is permanently mounted on the cabinet.
Plug the unit into a properly grounded receptacle only.
If necessary, a proper receptacle or outlet configuration, as
required for the individual equipment model, must be installed
by a licensed electrician in accordance with applicable, local
electrical codes.
WARMING CHARACTERISTICS
The cabinet is equipped with a special, low-heat-density, heating
cable. Through the Halo Heat concept, the heating cable is
mounted against the walls of the warming compartment to pro-
vide an evenly applied heat source, controlled by a thermostat.
The design and operational characteristics of the unit eliminates
the need for a moisture pan or a heat circulating fan. Through
even heat application, the quality of a food product is maintained
for short periods or for longer time periods, up to several hours.
OPERATIONAL PROCEDURES
VIEW or CHANGE HOLDING TEMPERATURE......
1. Push the SET button once. The set point value (current
holding temperature) will be displayed for 5 seconds.
2. This temperature can be changed by pressing and holding the
SET button for at least 3 seconds. The programming mode
becomes active and the LED1 indicator light will blink. Press
and hold the UP or DOWN arrow keys to change the value
shown in the display. This value can be stored by pressing the
SET button again. The new set temperature will flash three
times to confirm. The minimum set point temperature is
90°F (32°C) while the maximum set point temperature is
200°F (93°C).
START-UP....
1. Connect the electric cord to an appropriate power outlet.
2. Close the compartment vents located on the inside of each
compartment door.
3. Press the power switches ON for the appropriate compart-
ments. The heat indicator light will illuminate and remain lit
while the unit is calling for heat. The digital display will indi-
cate air temperature of the heated compartment. The heat indi-
cator light will go out when the air temperature inside the unit
reaches the temperature set on the electronic thermostat.
HOLDING....
1. Preheat at 200°F for 30 minutes.
Allow a minimum of 30 minutes for preheating before loading
the banquet cart with product.
2. Load the cart with hot food only.
The purpose of the banquet cart is to maintain hot food at
proper serving temperature.
Only hot food should be placed
into the banquet cart. Before loading the cart with food, use a
food thermometer to make certain all products have reached
an internal temperature range of 140° to 160°F (60° to 71°C).
Any food product not within the proper temperature range
should be heated before loading into the banquet cart. For
best results, use a Halo Heat Low Temperature Cooking and
Holding Oven set at 250° to 275°F (121° to 135°C), or a
Combitherm oven, to bring the product within the correct
temperature range.
ENSURE POWER SOURCE
MATCHES VOLTAGE STAMPED
ON UNIT NAMEPLATE
SERIAL NO. WATTS
L.E.D.
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