Alto-Shaam 300-TH/III Clean the Probes Daily, Check the Cooling Fan in the Oven Control Area

Page 28

ca r e and cleaning

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.

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.

dANgER

dIScONNEcT UNIT FROM

pOwER SOURcE BEFORE

cLEANINg OR SERVIcINg.

DAILY PRONG CLEANING

To ensure accurate internal product temperature readings the prongs on the removable probe must be cleaned daily.

1.Remove all food debris from prongs at the end of each production shift. Wipe the entire prong casing, and between each prong with a clean cloth and warm detergent solution.

2.Remove detergent by wiping with a cloth and clean rinse water.

3.Allow prongs to air dry before replacing detachable probe.

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

pg. 26

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

Page 27 Page 29
Image 28
Page 27 Page 29
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/IIISTAcKINg INSTRUcTIONS Stacking ConfigurationsModel Can be stacked with 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 Audible signals To CleanWarranty Becomes VOiD iF APPLiANCE iS Flooded Severe dAMAgE or ELEcTRIcAL hAZARd COULd ResultIndicator gf h i j k b c d e Operating Features & Functions Display High/Low Probe Temperatures Probe UsageProbe Calibration Sous Vide CookingTo 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 UnlockHaccp Documentation, Data Logger Optional To download the data collectedOPE R a T IoN CLEANINg AgENTS CLEANINg MaterialsCLEANERS, or Cleaners 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 nTo test probe and air sensor TroubleshootingCode Description Possible cause Trouble shooting Internal Electrical Components No power. Display will not lightDisplay is lit but unit is not heating 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
Related manuals
Manual 49 pages 14.6 Kb Manual 59 pages 13.69 Kb Manual 41 pages 10.02 Kb Manual 41 pages 16.79 Kb Manual 41 pages 29.61 Kb Manual 2 pages 10.41 Kb Manual 2 pages 60.86 Kb Manual 2 pages 508 b

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.
Top Page Image Contents