Alto-Shaam 52C3KSA -1 Applications and working methods, Fields of application, Working pressure

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5.0 Applications and working methods

US

5.1

Fields of application

 

The most important fields of application for this product are:

 

Agriculture

Cleaning machinery, agricultural implements, stalls, equipment, and buildings

Transport

Cleaning trucks, buses, cars etc.

 

Building and construction

Cleaning vehicles, equipment, buildings etc.

 

Light industries

Degreasing and cleaning of machines, production parts, and vehicles.

 

Service

Cleaning vehicles, cleaning of walkways, patios, etc.

 

5.2

Working pressure

 

The high pressure system may be used with high or low pressure at your own option.

 

Low pressure

Used for application of detergents and for rinsing.

 

High pressure

Is used for cleaning/agitation.

 

Intermediate pressure

As an example it may be used for the cleaning of surfaces, which will not

 

 

tolerate full pressure, i.e. soft surfaces.

 

5.3 Detergents

As standard, the system is delivered without a detergent injector.

If you want to use detergents or disinfectants these should be added through an external injector (see section 4.1.4).

The most efficient cleaning is reached with detergents in conjunction with the high pressure cleaning. For that purpose ALTO can offer you a series of products specially developed for high pressure cleaning, among other fields within

Cleaning of vehicles, machines, stalls etc.

 

Degreasing

Descaling

The products are water-based, and comply with the present requirements for easy biodegradability. Contact your ALTO distributor for suggestions as to which product(s) will best meet your needs.

The method of application and the metering of the individual products can be found on product labels or the data sheet.

Low-foaming detergents are applied through an injector and under low pressure. Switching to agitation under high pressure is performed by turning the regulating knob on the double spray lance, or by attach- ing a high pressure spray lance if you are working with Foam application equipment.

For foam cleaning you will have to use a special foam lance and injector. Insert the injector pickup hose into the foam detergent. Attach the foam lance to the spray handle and you are ready for foam applica- tion. After the foam application, open the by-pass valve ovnthe foam injector and replace the foam lance with a spray lance.

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Contents 52C3KSA -1 52C3KSA C3KSA-1 C3KSA-2 Designations US ContentsModel 52C3KSA-1 52C3KSA-2 Technical dataSurvey of models Model tagImportant Safety Instructions Instructions for use Safety precautions and warnings USGeneral Safety precautions and warnings USUnpacking StartupSafety precautions and warnings US High pressure connection InstallationMains power connection Water connectionTurn to position „Start Installation US VentingHigh pressure hose to outlet point Spray handle accessoriesOperating instructions Connections High pressure hose directly on the machineOutlet point with detachable foam injector Cleaning cart with foam injector and reelOperating instructions US Detergents Outlet point with detachable injectorCheck oil level Operating instructions US StartingC3KSA-1 Operation automatic start/stopDouble spray lance, regulation of pressure KSA-2 High pressure modeLow pressure mode Regulation of pressure/water volumeOperating environment installation Operating instructions USEnd of operation Applications and working methods Fields of applicationWorking pressure Tip no Working methodsInlet water screen MaintenanceOil Sludge container / waste trayTroubleshooting and correction Page Page Page Page Page Copyright 2000-2001 Alto Danmark A/S

52C3KSA -1, 52C3KSA -2 specifications

The Alto-Shaam 52C3KSA-2 and 52C3KSA-1 are state-of-the-art cooking equipment designed for commercial kitchens, particularly in high-volume food service environments. These versatile units combine efficiency, precision, and cutting-edge technologies to elevate food preparation and cooking processes.

One of the standout features of the Alto-Shaam 52C3KSA series is its Compact Waterless Cooking technology. This innovation allows for even heat distribution without the need for water, improving energy efficiency while ensuring superior cooking results. The design mitigates the risk of spills and improves safety in the kitchen, making it an excellent choice for busy establishments.

Another key characteristic of the Alto-Shaam units is the integrated SmartControl technology. This user-friendly interface enables chefs to easily program cooking cycles, adjust temperatures, and monitor food quality with precision. The digital controls not only streamline operations but also enhance consistency in food preparation, thereby reducing the likelihood of human error.

The Alto-Shaam 52C3KSA-2 and 52C3KSA-1 are engineered for durability and longevity, built with stainless steel exteriors that can withstand the rigors of a busy kitchen environment. Their spacious interiors allow for significant food capacity, making them suitable for catering and large-scale meal preparation. The units also come equipped with adjustable shelving, providing versatility in accommodating different types of food items.

An additional advantage is the self-cleaning capabilities of these units, which simplify maintenance and enhance operational efficiency. Chefs can focus on their culinary craft while the cleaning system handles the grime, ensuring that the equipment remains in peak condition.

In terms of design, the Alto-Shaam 52C3KSA series is tailored for mobility. With casters for easy movement, the units can be repositioned as needed to optimize kitchen workflow. Their stackable feature also maximizes vertical space in smaller kitchens, ensuring that every square inch is utilized effectively.

In conclusion, the Alto-Shaam 52C3KSA-2 and 52C3KSA-1 are exceptional cooking solutions for commercial kitchens, blending advanced technology with practical features. They offer chefs the tools needed to create high-quality meals efficiently while maintaining a focus on safety and ease of use. As such, they are an invaluable asset for any food service establishment looking to enhance its culinary operations.
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