Cleaning and Preventive Maintenance

CARE AND CLEANING

PROTECTING STAINLESS STEEL SURFACES

It is important to guard against corrosion

in the care of stainless steel

surfaces. Harsh, corrosive,

or inappropriate chemicals

can completely destroy the

protective surface layer of stainless steel. Abrasive

pads, steel wool, or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion.

Even water, particularly hard water that contains high to moderate concentrations of chloride, will cause oxidation and pitting that result in rust and corrosion. In addition, many acidic foods spilled and left to remain on metal surfaces are contributing factors that will corrode surfaces.

Proper cleaning agents, materials, and methods are vital to maintaining the appearance and life of this appliance. Spilled foods should be removed and the area wiped as soon as possible

CLEANING AGENTS

Use non-abrasive cleaning products designed for use on stainless steel surfaces. Cleaning agents must be chloride-free compounds and must not contain quaternary salts. Never use hydrochloric

acid (muriatic acid) on stainless steel surfaces.

Always use the proper cleaning agent at the manufacturer's recommended strength. Contact your local cleaning supplier for product recommendations.

CLEANING MATERIALS

The cleaning function can usually be accomplished with the proper cleaning agent and a soft, clean cloth. When more aggressive methods must be employed, use a non-abrasive scouring pad on difficult areas and make certain to scrub with the visible grain of surface metal to avoid surface scratches. Never use wire brushes, metal scouring pads, or scrapers to remove food residue.

but at the very least, a minimum of once a day. Always thoroughly rinse surfaces after using a cleaning agent and wipe standing water as quickly as possible after rinsing.

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CAUTION

TO PROTECT STAINLESS STEEL SURFACES, COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS, CHLORIDE BASED CLEANERS, OR CLEANERS CONTAINING QUATERNARY SALTS. NEVER USE HYDROCHLORIC ACID (MURIATIC ACID) ON STAINLESS STEEL. NEVER USE WIRE BRUSHES, METAL SCOURING PADS OR SCRAPERS.

DAILY PRONG CLEANING

To ensure accurate internal product temperature readings the prongs on the removable probe must be cleaned daily.

1.Remove all food debris from prongs at the end of each production shift. Wipe the entire prong casing, and between each prong with a clean cloth and warm detergent solution.

2.Remove detergent by wiping with a cloth and clean rinse water.

3.Allow prongs to air dry before replacing detachable probe.

deluxe control smokers • installation/operation/service manual - pg. 19

1000-SK/III, 1200-SK/III specifications

Alto-Shaam 1200-SK/III and 1000-SK/III are innovative cooking solutions designed for food service operations seeking efficiency, versatility, and quality. These heated holding cabinets are uniquely constructed to manage food temperature and quality, ensuring that meals remain hot and fresh for extended periods without compromising taste or texture.

One of the standout features of the Alto-Shaam 1200-SK/III is its patented Halo Heat technology. This technology provides consistent heat distribution throughout the cabinet, minimizing the risk of overcooking or drying out food. Halo Heat creates a gentle, even warmth that preserves food quality by maintaining the natural moisture levels. Additionally, it eliminates the need for water pans, simplifying the operating process and reducing maintenance tasks.

On the other hand, the 1000-SK/III model showcases similar capabilities but in a more compact size, making it ideal for establishments with limited space. Both models are designed with a digital control panel that allows for precise temperature adjustments from 80°F to 200°F, accommodating various food holding requirements and settings. This control feature not only streamlines operation but also enhances user experience, making it easy to monitor and maintain optimal food temperatures.

The construction of both models emphasizes durability and ease of use. They are built with stainless steel exteriors and interiors, ensuring long-lasting performance and easy cleaning. The accessibility of the interior space also allows for convenient loading and unloading of food pans, enhancing workflow in busy kitchen environments.

Energy efficiency is another important characteristic of the Alto-Shaam 1200-SK/III and 1000-SK/III. They are designed to consume less electricity while delivering exceptional performance. This not only helps businesses save on energy costs but also aligns with the growing emphasis on sustainability within the food service industry.

In summary, the Alto-Shaam 1200-SK/III and 1000-SK/III boast an array of essential features including innovative Halo Heat technology, adjustable temperature controls, durable construction, and energy efficiency. Together, these models provide a reliable solution for food service operators looking to maintain the integrity of their dishes while enhancing overall operational efficiency. Whether for high-capacity operations or smaller kitchens, these heated holding cabinets are valuable assets in delivering high-quality dining experiences.