Electronic Cook & Hold Oven

33-3/8" (848mm)

Electrical

1200-T H/III

DI ME NS IO NS : H x W x D

10-1/16" (255mm)

Connection

Pass-Through

Option

EXTERIOR:

75-9/1 6" x 22-9/ 16" x 31-3/16" (1918mm x 573mm x 791mm )

72-1/16" (1830mm)

Electrical Connection

Reach-In

50-5/8" (1285mm)	53-1/8" (1349mm)
	33-7/8" (860mm)

INTERIOR PER COMPARTMENT:

26-7/8" x 18-7/8" x 26-1 /2" (683mm x 479mm x 673mm )

ELE CTR IC AL	kW	CORD & PLUG
VOLTAGE PHASE CYCLE/ HZ AMPS

75-9/16" (1918mm) with 5" (127mm) Casters*

22-9/16" (573mm)

25-1/16" (636mm)

31-3/16" (791mm) Electrical

Conn.

Reach-In
66-1/8" (1679mm)	15/16" (1852mm)
	72-
33-7/8" (860mm)


208-240 (UL) 1		60	30	7.2	NO CORD
at 208	1	60	28.9	6.0	& PLUG
at 240	1	60	33.3	8.0
230	1	50	28.7	6.6	NO CORD & PLUG


PROD UCT\ PA N C AP AC IT Y (PER COMP ARTM ENT )
	120 lb (5 4 kg) MAXIMUM
	VOLUME MAXIMUM: 60	QUARTS (76 LITERS )
Six (6 )	FULL-SIZE PANS:	GASTRONORM 1/1:
	20" x 12" x 2-1/2 "	(530mm x 325mm x 65mm)
Eigh t (8 )	FULL-SIZE SHEET PANS :

	18" x 26" x 1"

*74-3/16" (1883mm) - with optional 3-1/2" (89mm) casters

CLEAR ANCE REQUIREMENTS						INS TAL LA TI ON R EQ UIRE ME NTS
18" (457mm ) minim um clearanc e at the back from heat						— Oven must be insta lled l evel.
producing equipment. To prot ect the electronic control,						— The oven must not be installed in a ny area w here it ma y
maintain sufficient side cle aranc e to pre vent the contr ol are a
from reaching any temper ature at or above 140°F (60° C).							be affected by steam, grease, dripping w ater, extreme
							temperatures, or any other severely adv erse c onditions.
WEIGHT
						— A fle xibl e c onnec tor must be i nsta lled and s ecured to
NET: 420 lb (191 kg) EST .			SHIP: 475 lb (2 15 kg) EST.
							the build ing s truc ture. NOT FACTORY SUPPLIED.
CARTON DIMENSIO NS: (H X W X D)
	82" X 35" X 35" (208 3mm x 889mm x 889m m)

OPTIONS & ACCESS		ORI ES
■	Bumper, Full Per ime ter			5005103		■	Door Lock with Ke y (EACH HANDLE)	LK- 22567
■	Carvi ng Holder, Prim e R ib			HL-2635		■	Drip Pan wi th D rai n, 1-7 /8" (48mm) d eep	14824
■	Carvi ng Holder, Ste amsh ip (Cafeteria) Rou nd				4459	■	Drip Pa n, Extra Dee p, 2-7 /16 " (62 mm) dee p	1115
Casters , Stem - 2 RIGID , 2		SWI VEL W/BRA KE				■	Legs, 6" ( 152mm), Flan ged (set of four)	5004863
■	3-1/2 " ( 89mm)			5008017		■	Pan Grid , Wire - 18" X 26" SHEET PAN INSERT	PN-2115
HACCP N etwo rk Option s			REFER TO HACCP SPECIFICATION		#9015	■	She lf, Stai nle ss Steel, Flat Wire, REA CH-IN	SH- 2325
■	HACCP Do cumen tati on* *		FOR APPLICABLE PART NUMBERS.			■	She lf, Stai nle ss Steel, Flat Wire, PASS-THROUGH	SH- 2346
■	HACCP w ith Kit che n Man agement*					■	She lf, Stai nle ss Steel, Rib Rack	SH- 2773

	W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 • U.S.A.
	PHO NE : 262.251.3800	800.558.8744	U.S.A./ CAN ADA	FAX : 262.251.7067	800.329.8744 U.S.A.
#3 14 - 01/0 8			www.alto-shaam.com		P RI NTED IN
	D UE TO O NG OI NG P RODU C T DE V EL OPMEN T, SP EC I F I C ATI O N S A RE S UBJE C T T O CHA NG E WI THO U T NO TI C E .

ONLY

U . S . A .

1200-TH/III/HD, 1200-TH/III/STD specifications

The Alto-Shaam 1200-TH/III/STD and 1200-TH/III/HD are premier cooking equipment designed to enhance commercial kitchens' efficiency and productivity. Renowned for their versatility and innovation, both models are essential tools for chefs looking to optimize food quality and streamline operations.

One of the standout features of these models is the Halo Heat technology. This patented technology provides gentle, even heat distribution, ensuring that food is kept at optimal serving temperatures without compromising its texture or flavor. Halo Heat eliminates the need for water pans, reducing unnecessary maintenance and simplifying the cooking process. Chefs can prepare and hold various food items, from proteins to vegetables, with consistent results.

The 1200-TH/III/STD and 1200-TH/III/HD also feature a programmable digital control system. This user-friendly interface allows for precise temperature control, time adjustments, and monitoring, enabling chefs to maintain the desired food quality without constant attention. The ability to set specific holding and cooking times enhances workflow efficiency in busy kitchen environments.

Designed for high-volume operations, these models boast a spacious interior that can accommodate a significant quantity of food. The standard model features multiple wire shelves, allowing for easy airflow and access to food items. The HD variant is specifically crafted for even higher capacity needs, making it ideal for larger kitchens or catering operations where space and efficiency are crucial.

Durability is another key characteristic of the Alto-Shaam 1200-TH series. Both models are constructed with high-quality stainless steel, ensuring longevity and ease of cleaning. Their sturdy design stands up to the rigorous demands of busy kitchens, making them a reliable addition to any operation.

Safety features such as cool-to-touch exteriors and automatic shut-off functionalities further enhance the appeal of these units. Chefs can work with confidence, knowing that their equipment prioritizes user safety without sacrificing performance.

In summary, the Alto-Shaam 1200-TH/III/STD and 1200-TH/III/HD deliver outstanding performance through advanced technologies like Halo Heat, programmable controls, and a robust design. These versatile cooking equipment options are perfect for chefs seeking to elevate their food preparation and service capabilities while ensuring consistent quality and efficiency in their kitchens.

1200-T H/III