Alto-Shaam 1200-TH/III, 1000-TH/III, 500-TH/III, 750-TH/III manual L I V E R Y, P a C K I N G

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D E L I V E R Y

This Alto-Shaam appliance has been thoroughly tested and inspected to ensure only the highest quality unit is provided. Upon receipt, check for any possible shipping damage and report it at once to the delivering carrier.

See Transportation Damage and Claims section located in this manual.

This appliance, complete with unattached items and accessories, may have been delivered in one or more packages. Check to ensure that all standard items and options have been received with each model as ordered.

Save all the information and instructions packed with the appliance. Complete and return the warranty card to the factory as soon as possible to ensure prompt service in the event of a warranty parts and labor claim.

This manual must be read and understood by all people using or installing the equipment model. Contact the Alto-Shaam Tech Team Service Department if you have any questions concerning installation, operation, or maintenance.

NOTE: All claims for warranty must include the full model number and serial number of the unit.

U N P A C K I N G

1. Carefully remove the appliance from the carton or crate.

NOTE: Do not discard the carton and other packaging material until you have inspected the unit for hidden damage and tested it for proper operation.

2.Read all instructions in this manual carefully before initiating the installation of this appliance.

DO NOT DISCARD THIS MANUAL.

This manual is considered to be part of the appliance and is to be provided to the owner or manager of the business or to the person responsible for training operators. Additional manuals are available from the Alto-Shaam Tech Team Service Department.

3.Remove all protective plastic film, packaging materials, and accessories from the appliance before connecting electrical power. Store any accessories in a convenient place for future use.

TH/III installation/operation/service manual

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Contents Installation Sanitation P a C K I N G L I V E R YN G E R Safety Procedures PrecautionsMinimum Clearance Requirements Site InstallationBumper 500-TH/III750-TH/III Pass-ThroughConnection 1000-TH/IIIPass-Through Design 1200-TH/III500-TH/III 750-TH/III 1000-TH/III 1200-TH/III Options and AccessoriesStacking Instructions Stacking ConfigurationsAppliance must be secured To building structure LevelingDrip Tray Installation Instructions Electrical Connection Hard wired modelsElectrical 750-TH/III Severe Damage or Electrical Hazard Could Result Audible SignalsIndicator gf h i j k b c d e Operating Features & Functions Cook/Hold Instructions To Cook/Hold using Preset Menu KeysErasing a Preset Programming a PresetControl Panel Lock and Unlock Preset Keys Lock and UnlockBeeper Volume Selection Fahrenheit or Celsius SelectionGeneral Holding Guideline Daily Prong Cleaning Care and CleaningClean the Door Vents N I T a T I O N Troubleshooting Error Code Description Possible CauseTo test probe and air sensor To test air sensor Trouble Shooting Internal Electrical ComponentsNo power. Display will not light Display is lit but unit is not heatingExterior Service View a Description QTY Exterior Service View Parts List aExterior Service View B Cable Heating Service Kits Exterior Service View Parts List BElectronic Components C Electronic Components Parts List Page Page Page Page Page Page Page Limited Warranty
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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.
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