Dan Ger, Safety Proc Edures Preca UTI ONS

SAFETY PROC EDURES

AND PRECA UTI ONS

Knowl edg e of prop er proc edu res is essen tial to the safe opera tion of elec trically and/or gas energize d equi pment. In accorda nce with gen erally accepte d produ ct safety labeling guideline s for poten tial hazards, the following sign al wor ds and symbo ls may be used throughout this manual.

DAN GER

Used to indicate the presence of a hazard that WILL cause severe personal injury, death, or substantial property damage if the warning included with this symbol is ignored.

WA RNING

Used to indicate the presence of a hazard that CAN cause personal injury, possible death, or major property damage if the warning included with this symbol is ignored.

C AU TI ON

Used to indicate the presence of a hazard that can or will cause minor or moderate personal injury or property damage if the warning included with this symbol is ignored.

C AU TI ON

Used to indicate the presence of a hazard that can or will cause minor personal injury, property damage, or a potential unsafe practice if the warning included with this symbol is ignored.

NOTE: Used to noti fy per sonnel of installation, oper ation, or

mai ntena nce inform ation that is import ant but not hazard rela ted .

1.This appliance is intended to coo k, hold or proce ss food s for the purpose of human consumption . No other use for this applianc e is authori zed or recom mended.

2.This appliance is intended for use in comme rcial establishments where all operators are fami liar with the purpose, limitations, and ass ociated hazards of this appliance. Operati ng

instruct ion s and warnings must be read and understoo d by all operators and users.

3.Any troubleshoot ing guides , component views, and parts lists included in this manual are for general reference only and are inte nded for use by qualif ied technica l person nel.

4.This manual should be con sid ere d a permanent part of this appliance. This manual and all supplied instr uct ions, diagra ms, sche matics , parts list s, notices, and labels must remain with the appliance if the item is sold or moved to another location.

N O TE

For equipment delivered for use in any location regulated by the following directive:

DO NOT DISPOSE OF ELECTIRCAL

OR ELECTRONIC EQUIPMENT WITH

OTHER MUNICIPAL WASTE.

PG. 2

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

1200-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.