Alto-Shaam 750-TH/III, 1000-TH/III, 500-TH/III, 1200-TH/III, 300-TH/III Equipment Care, Clean Daily

Page 27

ca r e and cleaning

EQUIPMENT CARE

Under normal circumstances, this oven should provide you with long and trouble free service. There is no preventative maintenance required, however, the following Equipment Care Guide will maximize the potential life and trouble free operation of this oven.

The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory, appetizing food. Good equipment that is kept clean works better 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 separately.

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 quaternary salts. Never

use hydrochloric acid (muriatic acid) on stainless steel.

5.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.

dANgER

dIScONNEcT UNIT FROM

pOwER SOURcE BEFORE

cLEANINg OR SERVIcINg.

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 sanitizing 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.

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

TH/III installation/operation/service manual

pg. 25

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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 37 940mm 1000-TH/III1200-TH/III Weight300-TH/III 500-TH/III 750-TH/III 1000-TH/III 1200-TH/III Options and AccessoriesStacking Configurations STAcKINg INSTRUcTIONSModel 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 Probe Usage Probe CalibrationSous Vide Cooking 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 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 TemperaturesTroubleshooting To test probe and air sensorCode 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 TransPortatIon DaMaGe and claIMs
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300-TH/III, 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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