Alto-Shaam 1200-UP/HD - User Manual

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MN-28731-MAR • 11/08

P R I N T E D I N U . S . A .

OPERATION and CAR E MAN UAL

COOK/HOLD/SERVE SYSTEMS

MARINE HOLDING CABINET

ELECTRONIC CONTROL

1200-UP/HD

230V, 4000W, DUAL CONTROL, DUAL CORD - #205490

230V, 2000W, SINGLE CONTROL, SINGLE CORD - #205464

1200-UPS/HD

230V, 4000W, DUAL CONTROL, DUAL CORD - #205599

W 1 6 4 N 9 2 2 1 W a t e r S t r e e t • P. O . B o x 4 5 0 • M e n o m o n ee F a l l s , W i s c o ns i n 5 3 0 5 2 - 0 4 50 U SA

PHONE: 262.251.3800 • 800.558.8744 USA/CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY

www.alto-shaam.com

Main Page

Questions and Answers

C
chrisfosterAug 1, 2025
What to do if the Alto-Shaam 1200-UP/HD temperature readout is incorrect?
- R
  Renee AlvarezAug 1, 2025
  If the temperature reading on your Alto-Shaam Food Warmer is incorrect, the sensor may be dirty or faulty. Check the sensor at 32°F (0°C). If the Ohm reading is 100, replace the display. If the Ohm reading is not 100, replace the sensor. A faulty control could also be the cause.
P
Philip WoodAug 17, 2025
How to fix no display in electronic control of Alto-Shaam Food Warmer?
- M
  Molly TuckerAug 17, 2025
  If there's no display on the electronic control of your Alto-Shaam Food Warmer, it could be due to a faulty power supply board. Check the line voltage for 24V across pins 7 and 8 on the power supply board. Another possibility is a faulty electronic control. Check the line voltage across terminals J9 and J10 on the electronic control. If necessary, replace the control.

Summary

SAFETY PROCEDURES AND PRECAUTIONS

HOLDING CABINET CONTROL OPERATION

Preheat and Load Procedure

Step-by-step guide for preheating, loading food, and setting temperature.

GENERAL HOLDING GUIDELINES

Safe Holding Temperature Ranges

Provides recommended holding temperatures for various food types.

CARE AND CLEANING

Stainless Steel Surface Protection and Cleaning

Advice on protecting stainless steel from corrosion and proper cleaning methods.

EQUIPMENT CARE AND DAILY CLEANING

SANITATION AND FOOD SAFETY

Importance of Cleanliness and Sanitation

Internal Food Product Temperature Guidelines

Lists safe temperature zones for hot, cold, and frozen foods.

SERVICE AND TROUBLESHOOTING

Troubleshooting Checklist

A table listing common issues, possible causes, and remedies.

The Alto-Shaam 1200-UP/HD and 1200-UPS/HD are marine holding cabinets with electronic controls, designed for commercial establishments to cook, hold, or process foods for human consumption. These units are part of the HALO HEAT COOK/HOLD/SERVE SYSTEMS, emphasizing gentle, consistent heat to maintain food quality.

Function Description:

The primary function of these units is to maintain hot food at proper serving temperatures. They utilize a patented SureTemp™ heat recovery system that immediately compensates for heat loss when the door is opened, ensuring consistent cavity temperature. The electronic control allows for precise temperature settings and includes features like a control lock to prevent unauthorized changes and an audible beeper for error codes. With the addition of a water pan, these cabinets can also be used for proofing dough. The units are designed to preserve natural product moisture without the need for added water, steam, or heat distribution fans, thus preventing dehydration.

Important Technical Specifications:

Models: 1200-UP/HD (#205490) and 1200-UPS/HD (#205599)
Electrical: 230V, 4000W, Dual Control, Dual Cord. Each compartment/cord operates at 230V, 1 phase, 50/60Hz, 7.8-7.9 Amps, and 1.80 kW. Includes CEE 7/7, 220-230V PLUG.
Dimensions (Approximate):
- Overall Height: 76-13/16" (1950mm)
- Width: 29-3/16" (740mm)
- Depth: 34-11/16" (880mm)
Weight:
- 1200-UP/HD: Net 301 lb (137 kg), Ship 339 lb (154 kg)
- 1200-UPS/HD: Net 305 lb (138 kg), Ship 350 lb (158 kg)
Minimum Clearance Requirements: Back 3" (76mm), Left Side 1" (25mm), Right Side 1" (25mm), Top 2" (51mm).
Pan Capacity (Each Compartment) with optional side racks for shelves:
- Sixteen (16) 20" x 12" x 2-1/2" (530mm x 325mm x 65mm) full-size pans (Gastronorm 1/1)
- Ten (10) 20" x 12" x 4" (530mm x 325mm x 100mm) full-size pans
- Eight (8) 20" x 12" x 6" (530mm x 325mm x 150mm) full-size pans
- Up to Sixteen (16) 18" x 26" x 1" full-size sheet pans with additional wire shelves.
Casters: 3" (76mm), with swivel and brake for front, rigid for rear.
Control Type: Electronic, with LED display for temperature and diagnostic information.
Temperature Range: Holding thermostat control between 60°F and 200°F (16°C to 93°C). Dough proofing typically set to 95°F (35°C).

Usage Features:

Electronic Control Panel: Features an ON/OFF key, UP/DOWN arrow keys for temperature adjustment, LED display, heat indicator, and lock indicator.
Fahrenheit/Celsius Selection: Users can switch between Fahrenheit and Celsius display modes when the control is off by holding the UP arrow key.
Control Lock: The control panel can be locked to prevent accidental changes to the set temperature, indicated by the illumination of the lock LED.
Beeper Enable/Disable: The beeper, which sounds for error codes, can be enabled or disabled when the control is off by holding the DOWN arrow key.
Preheating: Requires a minimum of 30 minutes preheating at 200°F (93°C) before loading hot food. Closing internal vents can speed up preheating.
Hot Food Only: Designed to maintain hot food; only hot food (internal temperature 140°F to 160°F / 60°C to 71°C) should be placed in the cabinet.
Dough Proofing: Optional water reservoir pan and cover allow for dough proofing. Recommended settings include 95°F (35°C) and 2 quarts (c. 2 liters) of hot water (140°F to 180°F / 60°C to 82°C) in the pan.
Door Vents: Units equipped with vents can be closed for moist holding or opened for crisp holding, depending on product type and desired texture.
HACCP Compliance: Designed to support HACCP guidelines for food safety, with recommendations for periodic internal temperature checks of held products.

Maintenance Features:

Daily Cleaning: Disconnect from power, allow to cool. Remove detachable items (shelves, side racks, drip pans) for separate cleaning. Wipe interior metal surfaces with a damp cloth and commercial detergent. Heavily soiled areas can be treated with a water-soluble degreaser and plastic scouring pad. Rinse surfaces thoroughly and wipe dry.
Stainless Steel Care: Emphasizes using non-abrasive, chloride-free cleaning products without quaternary salts. Avoid hydrochloric acid, wire brushes, metal scouring pads, or scrapers to prevent damage and corrosion to the protective surface layer. Wipe with the grain of the stainless steel.
Door Vents: Regular inspection and cleaning of door vents are required.
Monthly Inspection: Check for physical damage and loose screws once a month to prevent operational interference.
Warranty: One (1) year labor and parts warranty from installation (or 15 months from shipping date). Heating elements and refrigeration compressors are warranted for five (5) years from installation. Warranty does not cover damage from improper installation, abuse, misuse, harsh chemicals (especially chloride or quaternary salts), poor water quality, or unauthorized modifications.
Troubleshooting Checklist: Provides guidance for common issues such as unit not operating, no display, temperature control problems, and incorrect temperature readout, with suggested remedies for qualified service technicians.
Service Access: Internal components like the electronic control, beeper, relay, power supply board, and circuit breaker are accessible by removing the top panel. Sensors are located within the cabinet interior.