Maintenance, Cleaning of the machine | Alto-Shaam STC 3000 guide

4.0 Maintenance

λAlways remove the plug from the socket before any maintenance of the steam cleaner.

λThe electrical components of the cleaner must only be checked by an authorised service shop.

λCheck the electric cable for damages or aging at regular intervals. If the condition of the machine is not all right, it must not be used.

λNever empty the machine as long as the water in the boiler is still hot.

Cleaning of the machine

Clean the machine with a damp cloth.

Cleaning of boiler

WARNING! Always clean the machine when it is cold and NOT connected to the power supply.

The boiler should be descaled each 4-6 weeks dependent on the water and how often the steam cleaner is used.

STC 2000

The boiler is most easily cleaned by filling it with approximately ½ litre of water, screwing the water filling cap on and shaking it. Thus the scale deposits at the bottom come loose. Then pour out the water and scale deposits and any dirt will be rinsed out.

λEmpty the tank by unscrewing the drain plug and letting the water off. (The drain plug is a threaded rubber plug on the underside of the steam cleaner). Do not forget to screw the drain plug on again. If much scale comes out during the emptying, repeat the procedure.

STC 3000

The boiler is most easily cleaned by filling it with approx. ¼ litre of water and approx. ¼ litre of 32% acetic acid, screwing the water filling cap on and shaking it. Leave the machine for 10 minutes and then empty the tank by unscrewing the drain plug and letting the water off. (The drain plug is a threaded rubber plug on the underside of the steam cleaner). Do not forget to screw the drain plug on again. If much scale comes out during the emptying, repeat the procedure. Afterwards the boiler should be carefully flushed with clean water.

Washing of cloths

λThe cloths can be washed in a washing machine at 60°C and dried in a tumbler. Avoid the use of a softener which may reduce the absorbency of the cloth.

NOTE! When empty and lead over a bump - i.e. a threshold - the STC 3000 may make a chinking sound. It is not a fault and has no functional importance. The reason is that the built-in pressure switch may vibrate a little and thus touch parts of the boiler.

STC 2000, STC 3000 specifications

The Alto-Shaam STC 2000 and STC 3000 are state-of-the-art holding cabinets designed to enhance foodservice operations. Renowned for their advanced technologies and robust features, these models are pivotal in maintaining food quality while ensuring efficiency in the kitchen.

One of the standout features of the STC series is its patented Halo Heat technology. This innovative heating method surrounds food with gentle, radiant heat rather than relying on traditional air circulation. As a result, food retains its moisture and flavor without drying out, a crucial aspect for maintaining quality in high-volume settings. The STC 2000 and STC 3000 are capable of holding various food items, from roasted meats to delicate pastries, without compromising texture or taste.

Both models offer customizable temperature settings, allowing operators to adjust the heat according to specific menu requirements. The temperature range typically spans from 60°F to 200°F, providing flexibility for various holding needs. Moreover, the precise temperature control is aided by a digital display, ensuring that staff can monitor and adjust settings with ease.

Energy efficiency is another hallmark of the STC series. Constructed with high-quality insulated walls, these cabinets minimize heat loss, ensuring that less energy is consumed during operation. This not only contributes to lower energy bills but also aligns with sustainability efforts in modern foodservice operations.

In terms of capacity, both the STC 2000 and STC 3000 are built to accommodate different volumes. The STC 2000 is engineered for smaller operations, while the STC 3000 caters to higher demand, boasting a larger capacity that can hold even more trays. Both units come equipped with adjustable shelving, allowing for optimal organization of food items.

Safety features are integrated into both models, including a self-closing door and an automatic shut-off mechanism, which enhance operational safety and reduce the risk of overheating. The durable construction of these cabinets ensures longevity and reliability, capable of standing up to the rigors of a busy kitchen environment.

In summary, the Alto-Shaam STC 2000 and STC 3000 holding cabinets are exemplary in their ability to balance quality, efficiency, and capacity. With advanced Halo Heat technology, energy-efficient design, and customizable features, they are invaluable assets for any foodservice operation looking to maintain optimal food quality while simplifying their workflows.