Alto-Shaam Halo Heat 500-TH/III Supplementary Manual

Brand: Alto-Shaam

Model: Halo Heat 500-TH/III

Type: Supplementary Manual

innovation

W164 N9221 Water Street • P.O. Box 450

Menomonee Falls, WI 53052-0450 • U.S.A.

Phone: 262.251.3800 • 800.558.8744 U.S.A. and Canada

Fax: 262.251.7067 • 800.329.8744

U.S.A. and Canada

www.alto-shaam.com

9015

11/07

HACCP Documentation

When people start asking questions about exactly how long food was cooked and held, and at what temperature, you

need a system that’s both precise and easy to use.

HACCP Documentation systems from Alto-Shaam is the industry’s most flexible and complete system. It works not only

with Alto-Shaam equipment, it also works with NDP-compliant equipment from other manufacturers. And with

adaptable Kitchen Management solutions and Internet capabilities, Alto-Shaam HACCP Documentation systems can

help you keep your kitchen under control no matter where you are.

• Works with Alto-Shaam and other NDP-compliant equipment

• Tracks and records cooking and holding time and temperature

• Data available in many different formats

• Kitchen Management Network

- Most detailed and flexible system available

- Makes information available over the Internet

- Alarm notification via e-mail, pager, or mobile phone

Alto-Shaam HACCP Documentation tells the tale of

time and temperature

DOMESTIC INTERNATIONAL

HACCP Documentation 5002956* 5003652*

HACCP Documentation with Kitchen Management 5001458* 5003653*

*This package utilizes a Gateway and Ethernet and require a category 5 ethernet connection cable — purchased separately.

One software package required

ppeerr

network of 16 appliance addresses.

HACCP Documentation

Hard wired, web-based documentation software provides both a simple and effective method of temperature recording. The system is designed

to interface with Alto-Shaam electronic cook/hold ovens, hot food holding cabinets, Combitherm® combi oven/steamers, and Quickchillers™. All

relevant information is recorded and stored, and is accessible from the convenience of one or more computer stations. Stored information is

displayed in a detailed overview for evaluation and printing as required.

• Records cooking and holding time and temperature

• Pass/fail summary for review or printing

• Automatic data storage accessible in a variety of formats

• Supports up to 16 appliance addresses on one network

HACCP Documentation with Kitchen Management

Hard wired, web-based software incorporates the latest technology providing the ability to program, control, monitor, and store all relevant

cooking and hot food holding data through the Internet from a single site or multiple sites. Automated sampling, record keeping, and set-point

validation meet the requirements of established HACCP criteria. Designed to help manage the fully integrated food service facility.

• HACCP compliant automated logging/database storage

• Printed HACCP reports

• Data analysis for corrective action

• “Real time” sensor values and alarms

• Alarm notification via e-mail, pager, mobile phone

• Supports up to 16 appliance addresses on one network

innovation

SYSTEM REQUIREMENTS

• Pentium II, 300MHz or higher

• Microsoft® Windows® NT 4.0 with Service Pack 6a or later; Windows® 2000 with Service Pack 2 or later; Windows® XP Professional;

Windows® XP Home Edition; Windows® Server 2003

• 256MB of RAM

• CD-ROM drive for installation

• Super VGA 800x600 (1024x768 or higher recommended)

• RS-232 communications port (optional)

• PC keyboard and mouse or compatible pointing device

• 500MB available disk space (up to 500MB per year for data storage)

• 10/100 Mbit Ethernet Network Card

PART NUMBER

Wireless HACCP Documentation 5005275

Wireless HACCP Documentation with Kitchen Management 5005276

IEEE 802.11b STANDARDS

EEE 802.11b STANDARDS

HACCP Documentation

SYSTEM REQUIREMENTS

• Pentium II, 300MHz or higher

• Microsoft® Windows® NT 4.0 with Service Pack 6a or later; Windows® 2000 with Service Pack 2 or later; Windows® XP Professional;

Windows® XP Home Edition; Windows® Server 2003

• 256MB of RAM

• CD-ROM drive for installation

• Super VGA 800x600 (1024x768 or higher recommended)

• RS-232 communications port (optional)

• PC keyboard and mouse or compatible pointing device

• 500MB available disk space (up to 500MB per year for data storage)

• Wireless Access Point IEEE 802.11b

Wireless HACCP Documentation

Wireless, web-based documentation software provides both a simple and effective method of temperature recording. The system is designed to

interface with Alto-Shaam electronic cook/hold ovens, hot food holding cabinets, Combitherm® combi oven/steamers, and Quickchillers™. All

relevant information is recorded and stored, and is accessible from the convenience of one or more computer stations. Stored information is

displayed in a detailed overview for evaluation and printing as required. Software package includes one (1) wireless module for the

first appliance.

• Records cooking and holding time and temperature

• Pass/fail summary for review or printing

• Automatic data storage accessible in a variety of formats

• Supports up to 16 addresses on one network

Wireless HACCP Documentation with Kitchen Management

The on-line kitchen is designed to make today's foodservice facilities easier and simpler to operate by automating the management processes for

inventory, labor, food safety, asset management, energy consumption and administrative functions. Web based software incorporates the latest

technology providing the ability to program, control, monitor, and store all relevant cooking and hot food holding data through your choice of the

Internet or Extranet from a single site or multiple sites. Automated sampling, record keeping, and set-point validation meet the requirements of

established HACCP criteria. Wireless access to the network eliminates the need to run additional wires and connections in an already crowded

kitchen. Software package includes one (1) wireless module for the first appliance.

• HACCP compliant automated logging/database storage

• Printed HACCP reports

• Data analysis for corrective action

• “Real time” sensor values and alarms

• Alarm notification via e-mail, pager, and mobile phone

innovation

HACCP Documentation

CHOOSE FROM THE FOLLOWING:

DESCRIPTION

PART

NUMBER

CONTROL OPTION KIT

ONE (

EQUIPMENT CONTROL KIT MUST BE ORDERED FOR EACH APPLIANCE TO BE CONNECTED TO THE NETWORK.

ELECTRONIC COOK AND HOLD OVEN 500-TH/III 5000846

750-TH/III 5000846

767-SK/III 5000846

1767-SK/III 5000846

1000-TH/III 5000846

1200-TH/III 5000846

ELECTRONIC HOLDING CABINET

500-S 5000886

750-S

5000886

1000-S

5000886

1000-UP

5001720

1000-UP/P

5001720

1200-S

5000886

1200-UP

5001720

AR-7H 5000886

ELECTRONIC RETHERM OVEN

2800/S-RTM/E 5003171

2800-RTM/E

5003171

12•20-RTM/E

5003171

COMBITHERM®*

STANDARD CONTROL

DELUXE CONTROL

5005676

QUICKCHILLER™

QC-3 5002971

QC-20

5002971

QC-40

5002971

QC-50 & QC-50 REMOTE

5002971

QC-100 & QC-100 REMOTE

5002971

NETWORK CABLE FOR WIRED NETWORKS SOLD PER FOOT (305mm)

ONE NETWORK CABLE SYSTEM CAN SUPPORT UP TO SIXTEEN (16) DIFFERENT OVEN OR WARMER CONTROLS WITH A MAXIMUM OF 2,000 FEET

(609600mm) OF CABLE LENGTH. WE WILL NOT SUPPORT ANY TECHNICAL DIFFICULTIES THAT MAY ARISE IF ANY NETWORK CABLE OTHER THAN

RS-485 OR IEEE-485 CERTIFIED NETWORK CABLE IS USED.

CB-33969

WIRELESS MODULE

ONE (1) WIRELESS MODULE MUST BE ORDERED FOR EACH ADDITIONAL APPLIANCE TO BE CONNECTED TO THE NETWORK.

5005277

NOTE: HOLDING CABINETS MUST BE MODIFIED TO INCLUDE

A PROBE IN ORDER TO RECORD INTERNAL PRODUCT

TEMPERATURE

NOT AVAILABLE ON COMBITHERM S-CONTROL MODELS.

W164 N9221 Water Street • P.O. Box 450

Menomonee Falls, WI 53052-0450 • U.S.A.

Phone: 262.251.3800 • 800.558.8744 U.S.A. and Canada

Fax: 262.251.7067 • 800.329.8744

U.S.A. and Canada

www.alto-shaam.com

9015

11/07

Alto-Shaam Halo Heat 500-TH/III Supplementary Manual

Alto-Shaam Halo Heat 500-TH/III Supplementary Manual

Alto-Shaam Halo Heat 500-TH/III Supplementary Manual

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