Alto-Shaam 1200-TH/III manual An Ger, INS Tallatio N, ITE INS TA LL Atio N

Page 4

DAN GER

IMPROPER INSTALLATION,

ALTERATION, ADJUSTMENT,

SERVICE, OR MAINTENANCE COULD

RESULT IN SEVERE INJURY,DEATH

OR CAUSE PROPERTY DAMAGE.

READ THE INSTALLATION,

OPERATING AND MAINTENANCE

INSTRUCTIONS THOROUGHLY

BEFORE INSTALLING OR SERVICING

THIS EQUIPMENT.

CAUTION

TO PREVENT PERSONAL INJURY,

USE CAUTIONWHEN MOVING OR

LEVELING THIS APPLIANCE.

The Alto-S haam cook and hold oven must be insta lled in a location that wil l perm it the oven to fun ction for its inten ded purpose and to allow adequ ate clearance for

ven tilati on, proper cleaning, and mainte nance access.

1.The oven must be ins tal led on a stab le and leve l sur face .

2.DO NOT inst all this app liance in any area where it may be affec ted by any adv erse con dition s suc h as steam, grea se, dri pping wat er, high temperatures, or any othe r severely adver se con ditio ns.

3.DO NOT store or use any fla mmabl e liqu ids or allow flammable vapors in the vicinity of this oven or any oth er applian ce.

4.This applia nce must be kept free and cle ar of any com bust ible materia ls.

5.This appliance must be kept free and cle ar of any obst ruc tion s blocking access for mainte nanc e or serv ice.

INS TALLATIO N

C AU TIO N

METAL PARTS OF THIS EQUIPMENT

BECOME EXTREMELYHOT WHEN IN

OPERATION. TO AVOID BURNS,

ALWAYS USE HAND PROTECTION

WHEN OPERATINGTHIS APPLIANCE.

D AN GER

DO NOT store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.

S ITE INS TA LL ATIO N

Emissions testi ng condu cted by Underw riter s Labor atori es, Inc. ® was found to be in

com pliance with the applicable requirement s of NFPA 96: 2004 Edi tion, Par. 4.1.1.2. U.L emissions sampling of grease laden vapor

res ulted in a tot al of 0.55 milligrams per cubic meter with no visible smoke and is considered rep resen tative of all oven mod els in the lin e.

Based on thes e resu lts, hoo d installa tion and/ or outsi de venting should not be a requiremen t in most area s. Ver ify loca l code s for locatio ns where more rest ricti ve code s are applic able.

MINIMUM CLEARANCE REQUIREMENTS

18" (457mm) minimum clear ance at the back from heat prod ucing equipmen t. To protect the ele ctr onic control , mai ntain suf ficient side clearance to prevent the control are a from reaching any temperature at or abov e 140°F (60°C).

N O TE

If the applia nce has been unp lugg ed for an extended period of tim e, the Real Time Clock may require recha rging. Plug the unit into the prop er recepta cle for a minimum of 24 hour s.

TH/III INSTA LLATI ON /OPERAT IO N/SERVICE MANUAL

PG . 3

Page 3 Page 5
Image 4
Page 3 Page 5
Contents Inst Allat ION Deli Very Unpack I NGSafety Proc Edures Preca UTI ONS DAN GERAN GER INS Tallatio NITE INS TA LL Atio N Minimum Clearance RequirementsINS TAL LAT I on SI TE INS Tallatio NIT E I Nsta LLA T ION 750-TH/IIIINS TAL LAT ION IT E Inst AL LA TIO N1200-TH/III Opti ONS and Accessori ES 500-TH/III 750-TH/III 1000-TH/III 1200-TH/IIIInst Allatio N Stacking InstructionsRES Trai NT Requirements -MO BIL E Equipment Level INGRisk of Electric Shock Drip Tray Installationon Instruuct Ionss WAR NingDAN GE R DA NGE RElectr IC AL CO NNE Ction AN GE R OP Eratin G Instru Ctio N SUS ER SA Fety Info Rmation ST ART-UP OPE R Atio NCON Trol Features OP E R ATI NG NST RUC TionsOP Eratin Instru Ctio N S AUD Ible SignalsOP Erat in G Feat URE S & FUN CT Ions AU TIO N OP Eratin Instru Ctio Press Cook Key to pre he atPreset Menu Keys OP E R ATI NG I NST RUC TionsCook Using Preset Menu Keys Preset Keys Lock and Unlock US ER O Ptio NSGeneral Holdi ng Guidel ine Care AN D CLE ANI NG Leaning and PR Eventi VE MAI NtenanceCAR E and CLE Anin G N GE RSevere DAM AGE or Elect Rical Hazard Could Result NI Tation Ervic E TR Oubl E SHO Otin GSE RVI CE TRO UB LE Shoo Ting Internal ELE Ctrical Component SService EX Teri or SE RVI CE VI EW 1200-T H/IIIEXT Erio R SE RV ICE VI EW 500-, 750-, 1000-TH /II Parts List ANG ERServic EXT Erio R SE RV ICEElect RON IC CO Mponen TS Uni t FrontElect RON IC CO Mponen TS Parts List NGE RCA BLE HEA TI NG SER Vice KI TS MO DEL 500 -TH/IIITH/I II in Stal Lati on /OPERATI on /SERVI CE Manual Page TH/I II in Stal Lati on /OPERATI ON/SERVI CE Manual Page TH/I II in Stal Lati on /OPERATI ON/SERVI CE Manual Page TH/I II in Stal Lati on /OPERATI ON/SERVI CE Manual Page Limited
Related manuals
Manual 41 pages 10.02 Kb Manual 41 pages 16.79 Kb Manual 50 pages 13.82 Kb Manual 49 pages 14.6 Kb Manual 59 pages 13.69 Kb

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.
Top Page Image Contents