Alto-Shaam 1000-TH/III, 500-TH/III, 750-TH/III, 1200-TH/III manual Clean the Door Vents

Page 24

CARE AND CLEANING

EQUIPMENT CARE

Under normal circumstances, this oven should provide you with long and trouble free service. There is no preventative maintenance required, however, the following Equipment

Care Guide will maximize the potential life and trouble free operation of this oven.

The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory, appetizing food. Good equipment that is kept clean works better and lasts longer.

CLEAN DAILY

1.Disconnect unit from power

source, and let cool. 2. Remove all detachable items

such as wire shelves, side racks, and drip pans. Clean these items separately.

3. Wipe the interior metal surfaces of the oven with a paper towel to remove loose food debris.

4.Clean the interior metal surfaces of the cabinet with a damp clean cloth or sponge and any good commercial detergent.

NOTE: Avoid the use of abrasive cleaning compounds, chloride based cleaners, or cleaners containing quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel.

5.Spray heavily soiled areas with a water soluble degreaser and let stand for 10 minutes, then remove soil with a plastic scouring pad.

6.Wipe control panel, door vents, door handles, and door gaskets thoroughly since these areas harbor food debris.

7.Rinse surfaces by wiping with sponge and clean warm water.

8.Remove excess water with sponge and wipe dry with a clean cloth or air dry. Leave doors open until interior is completely dry. Replace side racks and shelves.

9.Wipe door gaskets and control panel dry with a clean, soft cloth.

10.Interior can be wiped with a sanitizing solution after cleaning and rinsing. This solution must be approved for use on stainless steel food contact surfaces.

DANGER

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

11.To help maintain the protective film coating on polished 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.

12.Clean any glass with a window cleaner.

Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for equipment.

CLEAN THE DOOR VENTS

Door vents need to be inspected and cleaned as required.

CLEAN THE PROBES DAILY

Remove all food soil from probes. Wipe entire probe and cable

assembly with warm detergent solution and a clean cloth. Remove detergent by wiping each probe and cable with clean rinse water and a cloth. Wipe probes and

probe brackets with disposable alcohol pad or sanitizing solution recommended for food contact surfaces. Allow probe and cable to air dry in probe holding bracket.

CHECK THE COOLING FAN IN THE OVEN CONTROL AREA

While the oven is warm, check that the cooling fan in the oven control area is functioning. The fan is located at the back of the unit, toward the top.

CHECK OVERALL CONDITION OF

OVEN ONCE A MONTH

Check the oven once a month for physical damage and loose screws. Correct any problems before they begin to interfere with the operation of the oven.

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

DO NOT USE OVEN IF CONTROLS ARE NOT

PROPERLY FUNCTIONING

Refer to the Trouble Shooting Guide located in this manual or call an authorized service technician.

pg. 22

TH/III installation/operation/service manual

Page 23 Page 25
Image 24
Page 23 Page 25
Contents Installation Sanitation L I V E R Y P a C K I N GSafety Procedures Precautions N G E RSite Installation Minimum Clearance Requirements500-TH/III BumperPass-Through 750-TH/III1000-TH/III Connection1200-TH/III Pass-Through DesignOptions and Accessories 500-TH/III 750-TH/III 1000-TH/III 1200-TH/IIIStacking Configurations Stacking InstructionsLeveling Appliance must be secured To building structureDrip Tray Installation Instructions Hard wired models Electrical ConnectionElectrical 750-TH/III Audible Signals Severe Damage or Electrical Hazard Could ResultIndicator gf h i j k b c d e Operating Features & Functions To Cook/Hold using Preset Menu Keys Cook/Hold InstructionsProgramming a Preset Erasing a PresetPreset Keys Lock and Unlock Beeper Volume SelectionFahrenheit or Celsius Selection Control Panel Lock and UnlockGeneral Holding Guideline Care and Cleaning Daily Prong CleaningClean the Door Vents N I T a T I O N Troubleshooting Error Code Description Possible CauseTo test probe and air sensor Trouble Shooting Internal Electrical Components No power. Display will not lightDisplay is lit but unit is not heating To test air sensorExterior Service View a Exterior Service View Parts List a Description QTYExterior Service View B Exterior Service View Parts List B Cable Heating Service KitsElectronic Components C Electronic Components Parts List Page Page Page Page Page Page Page Limited Warranty
Related manuals
Manual 41 pages 10.02 Kb Manual 50 pages 13.82 Kb Manual 49 pages 14.6 Kb Manual 41 pages 29.61 Kb Manual 59 pages 13.69 Kb Manual 2 pages 10.41 Kb Manual 2 pages 60.86 Kb Manual 2 pages 508 b

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.
Top Page Image Contents