Alto-Shaam 500-TH/III, 1000-TH/III, 750-TH/III, 1200-TH/III manual Operating Features & Functions

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ope r a t i o n

OPERATING FEATURES & Functions

To stop an operation at any time :

Press and hold the Start Key until the control beeps for two seconds, indicating the operation has been cancelled. The oven will remain in a power-on state.

To turn oven control panel off:

Press and hold the On/Off Key until the oven beeps. The on/off indicator light will go out.

Door open indicator:

Display will flash “door” and a triple beep will alert the user. Press on/off key to acknowledge error and disable triple beep.

Arrow Keys:

Cook, Hold and Probe Temperature, and the Time setting can be adjusted by pressing the Arrow keys. Pressing and releasing the Arrow key will change settings in increments of one. To change a setting more rapidly, press and hold the Arrow key. Once the setting reaches a number divisible by 10, it will begin to increase in increments of 10.

Power Fail Detect:

If the power were to fail for any reason while heating, the control will retain, in memory, the programmed operating conditions. When power is restored, the control will resume operating from the point where it was interrupted and the on/off indicator light will flash, indicating that such an event did occur. The operator can acknowledge the power failure by pressing the on/off key. Pressing the key will display the amount of time that the power has been off. The control will stop counting the amount of time the power has been off when it has been off for more than 24 hours.

NOTE: if such an event has occurred, it is strongly recommended that you ensure the food is safe for consumption according to local health regulations.

To set date and time:

All oven cavities must be turned OFF.

To set Year - press and hold “A” Key for three seconds. Press UP/Down Arrow Key to set Year.

To set Time (HH:mm) - press and hold “B” Key for three seconds. Press UP/Down Arrow Key to set

Green and Amber Indicators:

Each program key includes a green light which indicates a requirement for additional programming by the operator or the current operational state of the oven.

Green

Amber

Time.

To set month and day (MM.dd) = press “C” Key for three seconds. Press UP/Down Arrow Key to set Month and Day.

The Cook, Time, Prob­e, and Hold keys include an amber indicator light to identify the information being displayed.

TH/III installation/operation/service manual (11/12)

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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 PREcAUTIONSBecome Extremely HOT When Metal Parts of THiS EQUiPMENT300-TH/III T e Installation500-TH/III 750-TH/III 1294mm 721847mm 34876mm Electrical Connection 1000-TH/III1200-TH/III Weight300-TH/III 500-TH/III 750-TH/III 1000-TH/III 1200-TH/III Options and AccessoriesSTAcKINg INSTRUcTIONS Stacking ConfigurationsModel Can be stacked with Appliance must be secured To building structure Risk of ELEcTRIc ShOcKDrip tray installation instructions 500, 750, 1000 Regarding International Standard Units Hard wired modelsECT R Ical Severe dAMAgE or ELEcTRIcAL hAZARd COULd Result Audible signalsTo Clean Warranty Becomes VOiD iF APPLiANCE iS FloodedIndicator gf h i j k b c d e Operating Features & Functions Sous Vide Cooking Display High/Low Probe TemperaturesProbe Usage Probe CalibrationCook/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 SelectionTo download the data collected Haccp Documentation, Data Logger OptionalOPE R a T IoN PROTEcTINg Stainless Steel SURFAcES CLEANINg AgENTSCLEANINg Materials CLEANERS, or CleanersEquipment Care Clean DailyCheck the Cooling Fan in the Oven Control Area Clean the Probes DailyN i t a t i o n Safefood Internal Food Product TemperaturesTo test probe and air sensor TroubleshootingCode Description Possible cause To test air sensor Trouble shooting Internal Electrical ComponentsNo power. Display will not light Display is lit but unit is not heatingR V ICE Description QTY Exterior service view 300-TH/III a500-TH/III Shown Exterior service view 500, 750, 1000-TH/III BPLUG, DOME,.187 Hole Exterior service view single compartment BExterior service view double compartment C Gasket Adhesive 0.125 X Exterior service view 1200-TH/III C230V Shown Electronic Components 300-TH/IIIHaccp data logger op t io n Electronic Components 500, 750, 1000, 1200-TH/IIICable heating kit #4880 #4881 Cable Heating KitsPage Page Page Page Page Page Page Page Page TransPortatIon DaMaGe and claIMs
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300-TH/III, Alto-Shaam Cook & Hold Oven Electronic Control, 1200-TH/III, 500-TH/III, 750-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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