Alto-Shaam 750-TH/III PROTEcTINg Stainless Steel SURFAcES, CLEANINg AgENTS, CLEANINg Materials

Page 26

CARE and cleaning

pROTEcTINg STAINLESS STEEL SURFAcES

It is important to guard against corrosion

in the care of stainless steel

surfaces. Harsh, corrosive,

or inappropriate chemicals

can completely destroy the

protective surface layer of stainless steel. Abrasive

pads, steel wool, or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion.

Even water, particularly hard water that contains high to moderate concentrations of chloride, will cause oxidation and pitting that result in rust and corrosion. In addition, many acidic foods spilled and left to remain on metal surfaces are contributing factors that will corrode surfaces.

Proper cleaning agents, materials, and methods are vital to maintaining the appearance and life of this appliance. Spilled foods should be removed and the area wiped as soon as possible

cLEANINg AgENTS

Use non-abrasive cleaning products designed for use on stainless steel surfaces. Cleaning agents must be chloride-free compounds and must not contain quaternary salts. Never use hydrochloric

acid (muriatic acid) on stainless steel surfaces.

Always use the proper cleaning agent at the manufacturer's recommended strength. Contact your local cleaning supplier for product recommendations.

cLEANINg MATERIALS

The cleaning function can usually be accomplished with the proper cleaning agent and a soft, clean cloth. When more aggressive methods must be employed, use a non-abrasive scouring pad on difficult areas and make certain to scrub with the visible grain of surface metal to avoid surface scratches. Never use wire brushes, metal scouring pads, or scrapers to remove food residue.

but at the very least, a minimum of once a day. Always thoroughly rinse surfaces after using a cleaning agent and wipe standing water as quickly as possible after rinsing.

dANgER

dIScONNEcT UNIT FROM

pOwER SOURcE BEFORE

cLEANINg OR SERVIcINg.

 

 

 

 

 

 

 

R

A

 

 

 

 

 

 

 

C

 

 

 

 

 

S

 

P

 

 

O

 

 

E

 

 

 

 

 

 

 

S

 

N

 

 

 

 

 

 

 

R

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

E B

 

 

 

 

 

 

R

R

 

 

 

 

 

 

U

 

 

 

i

 

 

 

 

W

 

 

 

 

S

O

 

 

 

 

 

H

 

 

 

 

 

 

 

 

E

N

 

 

 

 

 

 

 

 

S

 

 

 

 

 

 

 

EEL

 

 

 

 

 

 

T

P

 

 

O

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A

N

 

 

 

 

 

 

 

D

 

 

 

 

 

 

 

 

S

cAUTION

TO PROTECT STAiNLESS STEEL

SURFACES, COMPLETELY AVOiD

THE USE OF ABRASiVE CLEANiNG

COMPOUNDS, CHLORiDE BASED

CLEANERS, OR CLEANERS

CONTAiNiNG QUATERNARY SALTS.

NEVER USE HYDROCHLORiC ACiD

(MURiATiC ACiD) ON STAiNLESS

STEEL. NEVER USE WiRE

BRUSHES, METAL SCOURiNG

PADS OR SCRAPERS.

pg. 24

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

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Contents Installation Sanitation L I V E R y P a c K I N gSAFETy pROcEdURES PREcAUTIONS N g E RMetal Parts of THiS EQUiPMENT Become Extremely HOT WhenT e Installation 300-TH/III500-TH/III 750-TH/III 1000-TH/III 1294mm 721847mm 34876mm Electrical ConnectionWeight 1200-TH/IIIOptions and Accessories 300-TH/III 500-TH/III 750-TH/III 1000-TH/III 1200-TH/IIIModel Can be stacked with Stacking ConfigurationsSTAcKINg INSTRUcTIONS Risk of ELEcTRIc ShOcK Appliance must be secured To building structureDrip tray installation instructions 500, 750, 1000 Hard wired models Regarding International Standard UnitsECT R Ical Warranty Becomes VOiD iF APPLiANCE iS Flooded Audible signalsTo Clean Severe dAMAgE or ELEcTRIcAL hAZARd COULd ResultIndicator gf h i j k b c d e Operating Features & Functions Probe Calibration Display High/Low Probe TemperaturesProbe Usage Sous Vide CookingTo Cook/Hold using Preset Menu Keys Cook/Hold InstructionsProgramming a Preset Erasing a PresetFahrenheit or Celsius Selection Preset Keys Lock and UnlockBeeper Volume Selection Control Panel Lock and UnlockHaccp Documentation, Data Logger Optional To download the data collectedOPE R a T IoN CLEANERS, or Cleaners CLEANINg AgENTSCLEANINg Materials PROTEcTINg Stainless Steel SURFAcESClean Daily Equipment CareClean the Probes Daily Check the Cooling Fan in the Oven Control AreaSafefood Internal Food Product Temperatures N i t a t i o nCode Description Possible cause TroubleshootingTo test probe and air sensor Display is lit but unit is not heating Trouble shooting Internal Electrical ComponentsNo power. Display will not light To test air sensorR V ICE Exterior service view 300-TH/III a Description QTYExterior service view 500, 750, 1000-TH/III B 500-TH/III ShownExterior service view single compartment B PLUG, DOME,.187 HoleExterior service view double compartment C Exterior service view 1200-TH/III C Gasket Adhesive 0.125 XElectronic Components 300-TH/III 230V ShownElectronic Components 500, 750, 1000, 1200-TH/III Haccp data logger op t io nCable Heating Kits Cable heating kit #4880 #4881Page 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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