Audible Signals

OPERATING INSTRUCTIONS

USER SAFETY INFORMATION

C A U T I O N

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

The Alto-Shaam cook and hold oven is intended for use in commercial establishments by qualified operating personnel where all operators are familiar with the purpose, limitations, and associated hazards of this appliance. Operating instructions and warnings must be read and understood by all operators and users.

START - UP OPERATION

BEFORE INITIAL USE:

Interior oven surfaces must be heated to remove surface oils and the accompanying odor produced during the first use of the oven.

1.Wipe all wire shelves, side racks and the full oven interior with a clean, damp cloth. Install the oven side racks, oven shelves, and external drip tray.

Shelves are installed with the curved edge toward the back of the oven. Insert the drip pan on the interior bottom surface of the oven.

2.• Close the oven doors

•Press and release control on/off key.

•Press the COOK key.

•Press the up and down arrows to set the cooking temperature to 300°F (149°C).

3.• Press the TIME key.

•Press the up and down arrows to set the cooking time to approximately 2 hours.

•Allow the oven to cycle for approximately

2 hours or until no odor is detected.

D A N G E 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.

SEVERE DAMAGE OR

ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

DANGER

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

OVEN BEEPING indicates a response, mode changes, and error conditions. One brief beep - response to a key being pressed.

Two brief beeps - informative beep that indicates that something has been changed, such as the user entering a volume change, entering a temperature scale change, etc.

Three brief beeps - indicates the oven is done preheating, the probe has exceeded set-point in cold smoking, the door has been open too long, or the control is unlocked.

Four brief beeps - indicates an error. Refer to the Trouble Shooting section of this manual.

pg. 14

TH/III installation/operation/service manual

1200-TH/III, 500-TH/III, 750-TH/III, 1000-TH/III specifications

The Alto-Shaam 1200-TH/III is a revolutionary piece of equipment designed to meet the demands of modern commercial kitchens, blending innovative technology with user-friendly features. Renowned for its versatile capabilities, this model stands out as a reliable solution for restaurants, deli operations, and other foodservice establishments seeking to enhance their cooking and holding processes.

At the heart of the Alto-Shaam 1200-TH/III is its advanced Halo Heat technology. This patented system provides uniform heat distribution while maintaining the perfect serving temperature for a variety of foods. Unlike traditional holding equipment that uses aggressive heat sources, the Halo Heat system gently surrounds food with radiant heat, ensuring it remains moist and flavorful without excessive cooking or drying out. This is particularly beneficial for items such as meats, poultry, and prepared side dishes.

The 1200-TH/III features a capacity that is ideal for high-volume operations, with ample space to hold multiple pans of different sizes. This flexible space allows operators to maximize efficiency during peak service times. The unit is designed to accommodate a variety of food presentation styles, making it suitable for buffet setups, catering, or quick-service environments.

Another commendable feature of the Alto-Shaam 1200-TH/III is its user-friendly digital control panel. The intuitive interface allows for precise temperature control and monitoring, enabling staff to maintain optimal food conditions with minimal training. With programmable settings, users can easily establish different temperature profiles for various food items, streamlining the management of food service operations.

The construction of the Alto-Shaam 1200-TH/III emphasizes durability and ease of maintenance. Built from high-quality stainless steel, it resists corrosion and wear from daily use. Additionally, its removable racks and smooth surfaces facilitate easy cleaning, ensuring compliance with health regulations and promoting a hygienic kitchen environment.

Energy efficiency is another highlight of the Alto-Shaam 1200-TH/III. The innovative design not only reduces energy consumption but also contributes to lower operational costs, making it an economically sound choice for foodservice businesses.

In summary, the Alto-Shaam 1200-TH/III combines advanced technology with practical features to provide a top-tier solution for food holding and serving. Its Halo Heat technology, ample capacity, user-friendly controls, durable construction, and energy-efficient operation make it an essential addition to any commercial kitchen looking to improve food quality and service efficiency.