Alto-Shaam AR-7E/VH manual Care and Cleaning, Leaning and PR Eventi VE MAI Ntenance

Page 21

CARE AND CLEANING

C LEANING AND PR EVENTI VE MAI NTENANCE

PROTE CTIN G STAINLESS

STEEL SURFACES

It is impor tant to guard aga ins t

 

corrosion in the care of

 

 

 

stainles s steel surfaces.

 

 

 

Harsh, corros ive, or

 

 

 

inappropr iate chemic als can

prot ect ive sur face

 

compl etel y des tro y the

 

layer of stain less steel.

 

Abra siv e pads, steel

wool,

or metal implements

will abrad e sur faces

causin g damage

to this

 

prot ect ive coating

and will

even tually

resu lt in

areas of corrosion.

 

Even water, part icular ly hard

water that conta ins high to mode rate

oxidation

concen trations of chloride,

will cause

and pitting that result

in rust and cor rosion .

In

addi tion, many acidic

foods

spilled and left

to

rem ain on metal surfaces are cont ributing fac tor s

that will corrod e surfaces .

 

 

 

 

Proper cleaning agents, materials, and

 

meth ods are vital

to maint ain ing the appeara nce

and life of this appliance.

Spilled foods sho uld be

rem ove d and the area wip ed as soon as possible but at the very lea st, a minimu m of once a day. Alwa ys thoroug hly rinse surfaces aft er using a cleaning agent and wipe standin g water as quickly as possible after rinsing.

CLEANING AGENTS

Use non-abrasive cleaning products designe d for use on sta inless steel surf aces. Cleaning agents must be chlori de- free com poun ds and must not con tain quaternary salts. Never use hydro chl oric acid (muri atic acid ) on stainless steel surfac es. Always use the proper cleaning agent at the manufactu rer' s recomm ended stre ngt h.

Contact your loca l cle aning supplier for product recom mendations.

CLEANING MATERIALS

The cleaning function can usu ally be accomplished with the proper cleaning agent and a soft, clean cloth . When mor e aggressiv e methods must be employ ed, use a non-abrasiv e scou ring pad on diffic ult areas and make cert ain to scrub with the visi ble gra in of surfa ce metal to avoi d surface

scr atches. Never use wire brushes, metal scouring pads, or scra pers to remove food residu e.

C AU TIO N

 

 

 

 

 

 

 

R

A

 

 

 

 

 

 

 

C

 

 

 

 

 

 

S

 

 

 

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R

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I

 

E

B

R

 

 

 

 

 

 

 

 

 

 

U

 

 

W

R

 

 

 

 

S

O

 

 

 

 

 

 

 

 

H

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

E

N

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

S

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

EE

 

 

 

 

 

 

 

T

 

L

P

 

 

 

S

 

 

 

 

 

 

 

O

 

 

 

 

 

 

 

 

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TO PROTECT STAINLESS STEEL SURFACES, COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS, CHLORIDE BASED CLEANERS, OR CLEANERS CONTAINING QUATERNARY SALTS. NEVER USE HYDROCHLORIC ACID (MURIATIC ACID) ON STAINLESS STEEL. NEVER USE WIRE BRUSHES, METAL SCOURING PADS OR SCRAPERS.

AR -7EVH Ele ctr ic Rotis se ri e wit h Ve ntl ess Hood Operati on & Care Manual • 19

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Page 20 Page 22
Contents INS Tallati on Operatio N Mainten ANC E Operating Instructions Deli Very DAN GER WA RningAU TI on AN GER AU TIO NSTA LLA TIO N SIT E Inst AllationSI TE Inst Alla Tion INS TAL LAT IONELE Ctrical CON Nection DAN GE RCAU TIO N AutionDRI P TRA Y in STA Llat ION STA CK ING COM BIN AT Ions Insta Llat ION RE QU IrementsSTA CK ING in Stru Ction S CONNECTORS, *CT, RING, 10MM, SQ/M6Door Options OP Tions & AC CES Sorie SDA NGE R U TI onOpera Ting INS Tructio NS ROT ISS Erie CON Trol Identif Ication OP ER Ating Instru Ction SAllow the Rotisserie to Preheat Quick Reference OperationPre ss the ON/OFF key Cook ING Intruc Tion SPress the Hold key HOL D on LY in Stru CtionsPre ss the Hold key ADD Ition AL Brown in G FeatureProgramming a Cooki NG PRO Gram Preset Menu KE Y OPT IONAtten TI on WAR N I NGStandard Spits Product LOA DIN GTurke y Spit opti on Leaning and PR Eventi VE MAI Ntenance Care and CleaningAN GE R CAR E AN D Cleanin GDA NG ER Hood CL EAN in G & MAI NT EnanceRotti Sser IE CLE ANI NG & MAI NT Enance CareCLE AN Rottisserie CON Vection BOX DA ILY Rottisserie Gask ET CLE ANI NGANG ER CA U TI onSE Rvice Trou Bles Hooti NG GU ID E Serv IC EVE Ntle SS HOOD, FIN AL Floor RI GH T Hand SH OWN Description Part VE Ntle SS HOOD, FIN AL Floor Electrica L Parts ListModel Curved Door Flat Door Description To Replace Bul bs Roti Sseri E, BU LB RE PLA CEM ENT Instructi ONSFloor RI GHT HA ND SH OWN Roti Sseri E, FIN ALRoti Sseri E, FIN AL Floor Parts LIS T LIS T C ONT Inued Roti Sseri E, FIN AL Floor PartsRotis SE RIE , do or ASS EM BLY Roti Sseri E Door ASS EM BLY PAR TS List Roti Sseri E, FU LL AS SE Mbly PAR TS ListRoti Sseri E, in TE Rior VI EW Rotisseri E, Elec Tric AL Service View Servrviceice Door ReplacementRoti Sseri E, ST AIN LE SS Steel Back PA NEL 5 Installation instructionsTR Ansp Ortati on Damage

AR-7E/VH specifications

The Alto-Shaam AR-7E/VH is a distinct addition to the world of commercial foodservice equipment, known for its innovative features and exceptional performance. Designed primarily for the rapid cooking and holding of food items, the AR-7E/VH is ideal for a variety of settings, including restaurants, catering services, and institutional kitchens.

One of the standout features of the Alto-Shaam AR-7E/VH is its versatility. This cook-and-hold oven combines both cooking and holding functions, allowing chefs to prepare items at precise temperatures and hold them until they're ready to serve. The oven’s ability to maintain optimal food quality while minimizing energy consumption makes it a smart choice for operations looking to streamline their cooking processes.

Equipped with Alto-Shaam's patented Multi-Mode Technology, the AR-7E/VH can effortlessly switch between different cooking methods, including convection, steam, and holding. This flexibility allows for a range of cooking applications, from baking to roasting to steaming, all within a single unit. This technology not only broadens menu options but also contributes to consistent, high-quality results across various types of cuisine.

The oven's user-friendly digital controls simplify operation, allowing chefs to program cooking times and temperatures with precision. This level of control ensures food is cooked to perfection every time. The AR-7E/VH also features a fully insulated cabinet, which helps maintain temperature stability while reducing energy costs—an important consideration for commercial kitchens looking to optimize efficiency.

Another noteworthy characteristic of the Alto-Shaam AR-7E/VH is its thoughtful design. The unit is constructed with durable materials that are easy to clean and maintain, which is vital in high-volume environments. The oven's compact footprint is also a significant advantage, enabling it to fit in kitchens with limited space without sacrificing performance.

In summary, the Alto-Shaam AR-7E/VH represents a blend of innovation, efficiency, and flexibility. With advanced technologies that support various cooking methods and a design that promotes ease of use and maintenance, this unit is an invaluable tool for any foodservice establishment aiming to elevate its culinary offerings while optimizing operational efficiency.
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