Alto-Shaam 750-TH-II, 1000-TH-II-SPLIT manual Da Nge R, Ng Er, Are Lean ING

Page 17

 

C ARE

AND

C LEAN ING

EQU IPM ENT CARE

 

 

 

Under norm al circum stan ces, this oven should

 

prov ide you with long and troub le free serv ice.

 

There is no pre vent ative

maintenance required ,

will

howev er, the following

Equi pment Care Guid e

maximi ze the potential

lif e and

 

trou ble free ope ration

of this oven.

 

The cleanline ss and appearan ce of

 

this equ ipm ent will contrib ute

 

cons ide rably

to operat ing

 

effi ciency and savory,

appe tizing

 

food. Good equ ipment that is kept clean works

 

bette r 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 separatel y.

 

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 quaterna ry salts. Never

 

use hydrochloric acid (muriatic acid) on

 

5.

stainless steel.

 

 

 

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.

DA NGE R

DIS CONNECT UNI T FROM

POWER SOURCE BEF ORE

CLEANI NG OR SER VICING .

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

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.

CLEA N THE DOOR VENTS

Door vents need to be inspected and cleaned as required.

CHE CK OVER ALL CONDITION OF

OVE N ONCE A MON TH

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 NG ER

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 DAM AGE OR

ELECT RICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

DO NOT USE OVEN IF CONTROL S ARE NOT

PROPERLY FUNCTIONING

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

PG. 16

TH-I I IN STAL LATI ON /OPERATI ON/SERVI CE MANUAL

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Contents Mainte Nance Inst Allat IONOper Ation Unpack I NG Deli VeryDAN GER Safety Proc Edures Preca UTI ONSWA Rning AU TI onAN GER AU TIO NINS Tallatio N ITE INS TA LL Atio NSI TE INS Tallatio N Weight PRO DU CT\ PA N CAP Acit YINS TAL LAT I on SI TE Inst Alla Tion Weight Prod UCT\ PAN CAP ACI TYInsta Llatio N Site Inst Alla Tion Weight 1000 -TH-II- SplitTH-II-SPLIT INS TallatioIT E Inst AL LA TIO N Insta Llat I onStacking Instr Uctions Site Insta Llat ION WAR NI NGLevel ING RES Trai NT Requirements -MO BIL E EquipmentWAR Ning Drip Traay Installationtall Ation Instrst RucttionsN G E R InstallationE C T R I C a L C O N N E C T I O N Electrical 1000-TH-II, -II-SPLIT Each CompartmentOP E R ATI NG I NST RUC Tions AN GE RUS ER S Afet Y Info RMA Tion ST a RT-UP O Perat IONOP Eratin G Instru Ctio N S DAN GE RManual Contro L Operat ION COO King Oven Characte Ristic SOL DIN G T EM PE R AT U RE Range General Holdi ng Guidel ineLeaning and PR Eventi VE MAI Ntenance AutionCAR E and CLE Anin G NG ER DA NGE RAre Lean ING Severe DAM AGE or Elect Rical Hazard Could ResultSA Nitatio N NI TationTher Mostat Calib Ration SE RVI CEThermosta T/P Ilot Ligh T Sequenc E Trou BLE Possible Cause Remedy Servi CETrou BLE SH Ooti NG CH Eckli ST Door Hinge SER Vice VI EW EXT EriorPart Descri Ption EXT Erio R SE RV ICE VI EW Parts ListErvic E Unit Fro nt Elect RON IC CO Mponen TSPart Descri Ption QTY Part NUM BER Elect RON IC CO Mponen TS Parts ListCable HE ATI NG SER Vice KI TS TH-I I in Stal Lati on /OPERATI ON/SERVI CE Manual TH-I I in STA Llati on /OPERAT IO N /SERVI CE Manu AL TH-I I in Stal Lati on /OPERATI ON/SERVI CE Manual TH-I I in STA Llati on /OPERAT IO N /SERVI CE Manu AL TH-I I in Stal Lati on /OPERATI ON/SERVI CE Manual TH-I I in STA Llati on /OPERAT IO N /SERVI CE Manu AL Limited
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1000-TH-II, 1000-TH-II-SPLIT, 750-TH-II specifications

The Alto-Shaam 750-TH-II is a state-of-the-art piece of cooking equipment designed for commercial kitchens seeking high performance, efficiency, and versatility. Known for its innovative technologies, this combitherm oven combines the functions of steaming, baking, and roasting, allowing chefs to prepare a wide array of dishes with remarkable precision.

One of the standout features of the 750-TH-II is its advanced digital control system, which offers an intuitive interface for operators. The touchscreen controls provide simple navigation and programming, ensuring that chefs can easily adjust settings for different cooking methods. The programmable recipe feature allows for the storing of up to 1,000 recipes, streamlining the cooking process and ensuring consistency in food quality.

The oven also boasts a unique Halo Heat technology, which utilizes a patented heating system that evenly distributes heat throughout the cooking chamber. This radiant heat cooking method helps retain moisture in food, enhancing the overall flavor and texture of dishes. The 750-TH-II is designed to maintain stable temperatures, reducing the risk of overcooking and ensuring optimal results every time.

With its spacious cooking capacity, the Alto-Shaam 750-TH-II can accommodate large quantities of food, making it ideal for busy restaurants, catering operations, and institutional kitchens. The oven's multiple rack positions allow operators to customize their cooking configurations, while its two-speed fan ensures optimal airflow for even cooking across all levels.

In terms of energy efficiency, the 750-TH-II incorporates insulation that minimizes heat loss, contributing to reduced energy consumption. This not only lowers operational costs but also aligns with sustainability goals, making it an eco-friendly choice for commercial kitchens.

Furthermore, the easy-to-clean features of the Alto-Shaam 750-TH-II simplify maintenance. Its removable water reservoir and self-cleaning options help save valuable time in busy kitchen environments.

In conclusion, the Alto-Shaam 750-TH-II is a versatile, high-performance combitherm oven that combines innovative technology with practical functionalities. Its user-friendly digital controls, efficient cooking methods, large capacity, and easy maintenance make it an essential tool for any commercial kitchen looking to elevate their culinary offerings while optimizing operational efficiency.
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