Alto-Shaam manual Opti ONS and Accessori ES, 500-TH/III 750-TH/III 1000-TH/III 1200-TH/III

Page 9

INS TAL LAT I ON

OPTI ONS AND ACCESSORI ES

500-TH/III

 

750-TH/III

1000-TH/III

1200-TH/III

 

 

 

 

 

 

 

Bumper , Full Peri met er

 

5006782

 

5004861

5005103

5005103

Carving Holde r,

PRIME RIB

HL-2635

 

HL- 2635

HL-2 635

HL-2 635

 

STEAMSHIP (CAFETERIA) ROUND

4459

 

4459

4459

4459

Cast ers - 2 RIGID, 2 SWIVEL W/BRAKE 5" (12 7mm)

5004862

 

5004862

5004862

STANDARD

 

 

3-1/ 2" (89mm)

STANDARD

 

STANDARD

STANDARD

5008017

Door with Window

2-1/ 2" (64mm)

5008022

 

5008022

5008022

––

RIGHT -HAND

15855R

 

15433R

15879R

15879R

 

 

LEFT -HAND

15857R

 

15732R

15881R

15881R

Door Loc k with Key

 

LK-2 2567

 

LK-22567

LK-22567

LK-22567

Drip Pan

 

14813

 

––

––

––

 

STAND ARD WITH DRAIN, 1-7/ 16" (37mm)

 

 

STAN DARD WITH DRAIN, 1-11 /16" (43mm)

––

 

14831

––

––

 

STANDARD WITH DRAIN, 1-7 /8" (48mm)

––

 

––

14824

14824

 

EXTRA DEEP, 2-7/ 16" (62mm)

––

 

1115

1115

1115

Legs, 6" (152 mm), Flanged (SET OF FOUR )

5004863

 

5004863

5004863

5004863

Pan Grid, Wire - 18" X 26" PAN INSERT

––

 

PN-2115

PN-2115

PN- 2115

Pan Slide s (230V ONLY)

 

5008251

 

5008240

––

––

She lf, Stainle ss Steel

FLAT WIRE, REACH-IN

SH-2326

 

SH-2324

SH-2325

SH-2325

 

FLAT WIRE, PASS-THR OUGH

––

 

SH-2327

SH-2346

SH-2346

 

 

RIB RACK

––

 

SH-2743

SH-2773

SH-2773

Sta cki ng Hard war e

 

5004864

 

5004864

5004864

––

HACCP Network Options

 

 

 

 

 

 

 

 

 

 

 

 

HACCP Doc ument ati on

 

 

 

 

 

HACCP with Kitchen Management

 

 

 

 

 

* REFER TO HACCP SPECIFICATION #9015 FOR APPLICABLE PART NUMBERS.

 

 

 

PG. 8

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

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Contents Inst Allat ION Unpack I NG Deli VeryDAN GER Safety Proc Edures Preca UTI ONSINS Tallatio N AN GERITE INS TA LL Atio N Minimum Clearance RequirementsSI TE INS Tallatio N INS TAL LAT I on750-TH/III IT E I Nsta LLA T IONIT E Inst AL LA TIO N INS TAL LAT ION1200-TH/III 500-TH/III 750-TH/III 1000-TH/III 1200-TH/III Opti ONS and Accessori ESStacking Instructions Inst Allatio NLevel ING RES Trai NT Requirements -MO BIL E EquipmentRisk of Electric Shock WAR Ning Drip Tray Installationon Instruuct IonssDA NGE R DAN GE RElectr IC AL CO NNE Ction OP Eratin G Instru Ctio N S AN GE RUS ER SA Fety Info Rmation ST ART-UP OPE R Atio NOP E R ATI NG NST RUC Tions CON Trol FeaturesAUD Ible Signals OP Eratin Instru Ctio N SOP Erat in G Feat URE S & FUN CT Ions AU TIO N Press Cook Key to pre he at OP Eratin Instru CtioOP E R ATI NG I NST RUC Tions Preset Menu KeysCook Using Preset Menu Keys US ER O Ptio NS Preset Keys Lock and UnlockGeneral Holdi ng Guidel ine Leaning and PR Eventi VE MAI Ntenance Care AN D CLE ANI NGN GE R CAR E and CLE Anin GSevere DAM AGE or Elect Rical Hazard Could Result NI Tation TR Oubl E SHO Otin G Ervic ETRO UB LE Shoo Ting Internal ELE Ctrical Component S SE RVI CEEX Teri or SE RVI CE VI EW 1200-T H/III ServiceEXT Erio R SE RV ICE VI EW 500-, 750-, 1000-TH /II ANG ER Parts ListServic EXT Erio R SE RV ICEUni t Front Elect RON IC CO Mponen TSNGE R Elect RON IC CO Mponen TS Parts ListCA 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
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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.