2 MN-37330 • Rev 4 • 03/17 • HSM Series Manual
Table of Contents
Delivery
The Alto-Shaam merchandiser is thoroughly tested and
inspected to ensure only the highest quality equipment
is provided. Upon receipt, inspect for any possible
shipping damage and report it at once to the delivering
carrier. See the Transportation Damage and Claims
section.
The merchandiser, complete with unattached items and
accessories, may be delivered in one or more packages.
Con rm that all standard items and options have been
received as ordered. Save all the information packed
with the merchandiser. Register online at
www.alto-shaam.com/en/support/warranty-registration
to ensure prompt service in the event of a warranty
parts and labor claim.
This manual must be read and understood by all
peopleusing or installing the appliance. Contact the
Alto-Shaam Tech Team Service Department with
any questions concerning installation, operation, or
maintenance.
1-800-558-8744; servicedept@alto-shaam.com
Appliance and accessories may be
heavy. To prevent serious injury, always
use a suff icient number of trained and
experienced workers when moving or
leveling appliance and handling accessories.
Operational Environmental Conditions
Before use, appliance must acclimate to room
temperature in the environment it is placed — 24 hours
isrecommended.
Ambient temperature range of 60°F to 110°F (16°C to 43°C).
Relative humidity of less than 95% non-condensation.
Atmospheric pressure range of 50kPa to 106kPa.
The serial number is required for all inquiries.
Always include both model and serial number(s) in any
correspondence regarding the appliance.
Model: ______________________________________________
Serial number: ______________________________________________
Purchased from: ______________________________________________
Date installed: ____________________ Voltage: _____________
Table of Contents 2
Delivery 2
Transportation Damage and Claims 3
Unpacking 4
Safety Procedures 5
Installation 7
Dimensions 9
Electrical 13
Control Identication 15
Operation 16
General Holding Guidelines 18
Cleaning and Preventative Maintenance 19
Food Safety 21
Service 22
Limited Warranty 31
