Stapelanweisungen, Stapelmöglichkeiten

INST ALLATIO N

I NS TAL LA TION AM A UFSTELL ORT

STAPELANWEISUNGEN

1)Falls die zwei Küchenmaschinen gemeinsam aus dem Werk ausgeliefert wurden, wurden die Laufrollen der oberen Maschine bereits im Werk entfernt. In der Lieferung ist außerdem ein Stapelungssatz enthalten.

Falls die Laufrollen entfernt werden müssen: Die Maschine auf die Rückseite legen und die Feststellschraube jeder Laufrolle entfernen. Die Laufrolle aus der Maschine ziehen.

2)Während die Küchenmaschine auf der Rückwand liegt, in jede der vier Ecken der oberen Maschine einen Stapelzapfen einsetzen. Die Stapelzapfen mit einer Schraube und zwei flachen Unterlegscheiben aus dem Stapelungssatz sichern.

Hinweis: Der Flansch der Stapelzapfen muss in Richtung Außenseite der Maschine zeigen.

3)Die vier oberen Montageschrauben von der unteren Maschine entfernen. Die obere Küchenmaschine mit angebrachten Stapelzapfen auf die untere Küchenmaschine aufsetzen. Die obere Küchenmaschine von vorne nach hinten zentrieren. Die vier Schrauben durch die Flansche der vier Stapelzapfen anbringen.

STAPELZAPFEN

LAUFROLLEN-

FESTSTELLSCHRAUBE

OBERE

MONTAGESCHRAUBEN

OBERE

MONTAGESCHRAUBEN

Stapelmöglichkeiten

767-SK/III mit 767-SK/III, 750-TH/III, 750-TH-II, 767-SK, oder 750-S

767-S K/III, 1767 -SK/III, 2800- SK/III INSTALLA TI ON/BEDI ENUNG /SERVI CE GEBRAUCHSANW EISUNG

SEI TE 7

1767-SK/III, 2800-SK/III specifications

Alto-Shaam is renowned for its innovative cooking solutions, and the Alto-Shaam 1767-SK/III is no exception. This state-of-the-art cook-and-hold oven combines advanced technologies with user-friendly features, making it an essential tool for any commercial kitchen.

One of the standout features of the Alto-Shaam 1767-SK/III is its patented Halo Heat technology. This innovative system ensures that food is cooked evenly and held at the ideal serving temperature without the use of traditional heating elements. The result is a more consistent product that maintains its moisture and flavor, minimizing the risk of overcooking and drying out foods. Halo Heat creates an ambient heat environment, which is perfect for slow-cooking or holding items like meats, vegetables, and baked goods.

The oven’s digital control panel simplifies operation, offering precise temperature settings and timers for various cooking and holding tasks. With an intuitive interface, kitchen staff can easily navigate through presets and monitor cooking cycles, resulting in more efficient workflows. The enhanced control system also allows for programmable cooking profiles, enabling users to create custom settings that cater to specific menu items.

Another notable characteristic of the Alto-Shaam 1767-SK/III is its compact design. Despite its small footprint, it offers ample cooking capacity, making it suitable for kitchens with space constraints. The oven can accommodate various pan sizes and food types, enhancing versatility in menu preparation. This flexibility is particularly beneficial for restaurants or catering services that need to adapt to changing customer demands.

Durability is a fundamental aspect of the Alto-Shaam 1767-SK/III. Constructed with high-quality stainless steel, it withstands the rigors of daily use in busy environments. The oven is also designed for easy cleaning and maintenance, with removable racks and smooth surfaces that facilitate quick wipe-downs.

Energy efficiency is another key benefit of this model. The Halo Heat technology consumes less energy than traditional ovens while delivering superior results. This not only helps reduce operational costs but also aligns with sustainable practices that many businesses are striving to achieve.

In summation, the Alto-Shaam 1767-SK/III is a remarkable cook-and-hold oven that leverages advanced technology to elevate food quality and kitchen efficiency. With features like Halo Heat, an intuitive control panel, compact design, durability, and energy efficiency, it proves to be an invaluable asset for any culinary operation looking to enhance its offerings while optimizing resources.