Alto-Shaam AR-7H MANUAL CONTROL manual CA UTI on, CAR E AN D Cleanin G, Clean Daily

Page 15

CAR E AN D CLEANIN G

EQUIPM ENT CARE

Under norm al circ umstances , this cabine t should provide you with long and trouble free

serv ice . There is no preve ntati ve maintenanc e req uired , howev er, the following Equipment Care

Gui de will maximi ze the potential life

and trouble

free

operation of this oven. The cleanliness

and appearance of this equip ment will

con tribute

considerably to operat ing eff iciency and

sav ory, appetiz ing food. Good equi pment that is kept

clean works bet ter and last s longer.

DA NGE R

DIS CONNECT UNI T FROM POWER SOURCE BEF ORE CLEANI NG OR SER VICING .

CA UTI ON

METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELYHOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE.

CLEAN DAILY

1. Press the electrical power switch to the "off" position.

2. Allow holding cabinet surfaces to cool.

3. Disconnect the cabinet from the electrical power source. Remove all detachable items such as wire shelves and

4. side racks. Wash all detached items separately in a ware washing area or sink. Do not use abrasive or corrosive cleaners.

Wipe the interior metal surfaces of the cabinet with a

5. paper towel to remove loose food debris.

Clean interior with a damp cloth or sponge and any good

6. commercial detergent at the recommended strength. Spray heavily soiled areas with a water soluble degreaser

7. and let stand for 10 minutes. After 10 minutes, remove soil with a plastic scouring pad.

Avoid the use of abrasive cleaning compounds, NOTE:chloride based cleaners, or cleaners containing quaternary

salts. To protect metal finish on stainless steel, never use hydrochloric acid (muriatic acid) on stainless steel.

Remove excess water with sponge and wipe dry

8. with a clean cloth or air dry. Leave door open until interior is completely dry. Always replace all removable parts including drip pan and grease deflection trays before operating.

Interior can be wiped with a sanitizing solution after

9. cleaning and rinsing. This solution must be approved for use on stainless steel food contact surfaces.

Wipe control panel and door handle(s) thoroughly since

10. these areas harbor food debris and bacteria. Dry the control panel dry with a clean, soft cloth.

To help maintain the protective film coating on polished

11. stainless steel, clean the exterior of the cabinet with a cleaner recommended for stainless steel surfaces. Spray the cleaning agent on a clean cloth and wipe with the grain of the stainless steel. For optional color coated exterior surfaces, wipe with a damp cloth or sponge and wipe dry with a clean cloth.

Clean glass doors with a standard, commercial

12. glass cleaner.

CAUTION

Always follow appropriate state

or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements

for equipment.

D AN GE R

AT NO TIME SHOULD THE INTERIOR

OR EXTERIOR BE STEAM CLEANED,

HOSED DOWN, OR FLOODED WITH

WATER OR LIQUID SOLUTION OF

ANY KIND. DO NOT USE WATER JET

TO CLEAN.

SEVER E DAMAGE OR

ELECTR ICA L HAZ ARD

COULD RES ULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

AR-7 H Hot Holdi ng Roti ss eri e Companion Operat ion & Care Manual • 14

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Contents USA INS Tallati on Operatio N Mainten ANC EUnpack I NG Deli VeryAU TI on Safety Proc Edures Preca UTI ONSDAN GER WA RningSIT E Inst Allation AU TIO NAN GER STA LLA TIO NSI TE Inst Alla Tion INS TAL LAT IONDA NGE R ELE Ctrical CON NectionEL ECT RIC AL STA CK ING COM BIN AT Ions & Insta Llat ION RE QU Irements STACKIAR-7HNG CO MBI Nati on S Fact ORYARINSTALLE-7HDAU Tion AU TI O NSTA CK ING in Stru Ction S AN GE R Opera Ting Inst Ructio NSAR-7 H OP TI ONS & ACC ESS ORI ES Load the CAB Inet with HOT Food only Heating ProcedureReset the Thermost AT to 160F 71C Ther Mostat Calib RationOP ER Ating Instru Ction S Opera Ting INS Tructio NS Gene RAL Holding GuidelinesOL DIN G T EM PE R AT U RE Range Tation SAN Itatio Care and Cleaning CA UtionLeaning and PR Eventi VE MAI Ntenance CAR E AN D Cleanin G Clean DailyCA UTI on Trou BLE Possible Cause Remedy SE RviceTrou Bles Hooti NG GU ID E Electronic ROL Trou Bles Hooti NG GU ID E Manual ControlSE RVI CE VIE W 1 FU LL AS Sembly Service DA NG ERServ IC E SE RVI CE VIE W 2 in TE Rior Service VI EW SE RVI CE VIE W 3 SI NG LE Pane Flat Glas S Door Warn I NGSER VI CE VI EW 4 ST AIN Less Steel Back PA NEL Back ReplacementSE Rvice VI EW 5 DOU BLE PA NE Curved GLA SS Door WA RNI NGFasteners Required SER VI CE VI EW 5A DOU BLE Pane CUR VED GLA SS DoorServ IC E Cabl E Replacement KIT Servrviceice Part S LIS T SE RVI CE VIE W 2 INT ERI or SER Vice ViewSE Rvice VI EW 4 STA in LE SS Stee L Back Pane L SER VI CE VI EW 7 ELE Ctrical Elec Troni C Control SER VI CE VI EW 6 ELE Ctrical Manu AL CON TrolPage Page Page Page Page Page TR Ansp Ortati on Damage

AR-7H ELECTRONIC CONTROL, AR-7H MANUAL CONTROL, Hot Holding Rotisserie Companion specifications

The Alto-Shaam Hot Holding Rotisserie Companion is a versatile and efficient addition to any kitchen, whether in a restaurant, deli, or catering business. Designed for both manual and electronic control options, the AR-7H series offers flexibility and precision in food preparation and holding.

One of the standout features of the AR-7H MANUAL CONTROL model is its straightforward operation. With simple dial controls, users can easily set the temperature, allowing for optimal results when preparing various proteins. This model is particularly advantageous in environments where staff may require training, as the intuitive interfaces facilitate quick learning and effective use.

On the other hand, the AR-7H ELECTRONIC CONTROL model integrates advanced technology that elevates food holding capabilities. With an intuitive digital display and programmable settings, operators can precisely control cooking times and temperatures. The electronic model features a built-in recipe memory that allows restaurants to standardize their cooking processes and ensure consistency in flavor and quality across batches.

Both models utilize Alto-Shaam’s patented Halo Heat technology, which provides even and consistent heat distribution without the use of traditional flame methods. This gentle heat not only enhances food quality but also ensures that meats remain juicy and tender while keeping them safe for extended holding periods. The result is a product that maintains its temperature without compromising texture or flavor.

Also notable in these units is the humidification system; it creates the perfect environment for holding food. The moisture retention feature prevents drying out, ensuring that rotisserie chickens and other menu items remain succulent and appealing. This characteristic is essential for high-demand settings where food quality directly impacts customer satisfaction.

Additionally, the AR-7H series is designed with ease of maintenance in mind. The removable racks and non-stick surfaces make cleaning a breeze, allowing operators to focus more on cooking than on labor-intensive cleanup.

In conclusion, the Alto-Shaam Hot Holding Rotisserie Companion AR-7H MANUAL CONTROL and AR-7H ELECTRONIC CONTROL models represent exceptional tools for foodservice professionals. Their innovative technologies, user-friendly interfaces, and commitment to quality make them invaluable in maintaining the high standards required in today’s competitive dining landscape. Whether one opts for the manual simplicity or the advanced features of the electronic model, both promise to enhance food service operations significantly.
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