Maintenance, Oil, Inlet water screen

6.0 Maintenance

A minimum of maintenance ensures prolonged and problem-free operation. It’s a good idea to make a habit of the following:

Prior to attaching the water hose and the high pressure hose, the quick couplings should be rinsed to remove dirt.

Prior to attaching the spray lance or other accessories to the spray handle, the machine should be started and the quick coupling rinsed before insertion into the spray handle.

The machine should be mounted in a frost-free room. If the machine freezes, it must not be started until it is thoroughly thawed, along with hoses and accessories.

NEVER START A FROZEN MACHINE.

6.1 Oil

The oil should be changed after each 1000 hours’ use.

Remove the cover of the oil reservoir (Pos. 4). Unscrew the drain plug (Pos. 13). Drain the oil and clean the drain plug of impurities. Reinstall the plug and refill the pump with fresh oil through the oil reservoir. Holds approx. 1 qt.

From ALTO the pump is filled with zincless hydraulic oil - ALTO Pump Oil 100. When refilling and chang- ing the oil this or an oil with the following specifications should be used:

ISO no. 100

Viscosity index (VI) min. 130

Pour point below -30°C

6.2 Sludge container / waste tray

As for KSA-1 the used oil is caught in a sludge container (pos. 7), and as for KSA-2 it is caught in a waste tray (pos. 8). The container/tray should be emptied before it is full; this oil must not be reused in the pump.

PROTECT THE ENVIRONMENT

Waste oil and oil sludge must be removed and properly disposed of.

6.3 Inlet water screen

To prevent contaminants from entering the high pressure pump, a screen is fitted at the water inlet. De- pendent on the purity of the water this screen will have to be cleaned at regular intervals.

The screen can be removed by first removing the inlet quick coupling (Pos. 2).

6.4 Clearing of high pressure nozzle

A clogged nozzle causes excessive pump pressure, and clearing is immediately required.

1.Stop the machine and detach the spray lance.

2.Clear the nozzle (a straightened paper clip will work).

IMPORTANT: ONLY clear the nozzle when the spray lance is detached

3.Flush the spray lance backwards with water.

4.If the pressure is still too high, repeat items 1-3.

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.