Alto-Shaam 2800-RTM Electrical, PRODUCT\PAN Capaci TY, Installation Requirements Weight

Page 2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

C

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

L

 

 

 

 

 

 

 

 

Electrical

 

 

 

 

 

37-3/8" (949mm)

 

 

 

 

Connection

 

 

 

 

2-3/4" (71mm)

 

 

 

 

from top

 

 

 

 

 

 

 

 

 

 

 

32(816mm)-1/8"

 

 

(1647mm)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

7/8"

 

 

 

 

 

 

 

 

 

 

 

 

 

280 0-RTM

RETHERM & FOOD HOLDING OVEN

DIMENSIONS: H x W x D

EXTERIOR:

71-1 /2"x 30-3/4"x 37-3/8 " (1816m m x 781mm x 949mm)

INTERIOR PER COMPARTMENT:

57-5/8"x 26-3 /8" x 27" (1464mm x 670mm x 686mm)

ELECTRICAL

64-

30-3/4" (781mm)

VOLTAGE

240-

at 208

208

at 240

230

at 220

 

at 230

PHASE

CYCLE/ HZ

AMPS

kW

AWG

1

50/60

40.0

8.30

CORD INCLUDED

1

50/60

36.8

8.80

BARE END - NO PLUG

1

50/60

43.4

9.55

CORD INCLUDED

1

50/60

35.3

8.12

BARE END - NO PLUG

3

50/60

FACTORY QUOTE

 

 

 

 

 

 

 

 

 

 

 

 

-1/2" (1816mm)

65-3/8" (1659mm)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(154mm)

 

 

 

 

 

 

71

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

6-1/16"

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PRODUCT\PAN CAPACI TY

 

 

 

 

 

384 lbs ( 174 k g) MAX IMUM

 

 

VO LUME MAX IMU M: 24 0 QUA RTS

(304 LIT ERS)

FULL-SIZE PANS: Thirty-two (32) 20

" x 12 " x 2-1/2 " (GN 1/1) MA XIM UM

FULL-SIZE SHEET PANS: Sixteen (16) 18

"

x 26

" x 1 "

 

WIRE ENTR ÉE BASKETS:

Sixteen (16) #47C

18" x 26" (457mm x 660mm)

 

 

ENT RÉE S PANS PER BASK ET: 14

PER UNIT: 224

 

 

Thirty-two (32) #47

13" x 26"

(330mm x 660mm)

 

 

ENT RÉE S PANS PER BASK ET: 10

PER UNIT: 320

 

 

Thirty-two (32) #53

13" x 20" (3 30mm x 5 08mm)

EN TRÉE PAN SIZE : 6-1/2" X 5

ENT RÉE PANS PER BASK ET: 8

PER UNIT: 256

" (165 mm

X 127 mm)

 

Sixteen (16) pan support rail positions

 

 

 

 

3-3/8 "

(86mm) vertical spacing between rails

 

 

26-3/8

" (670mm) horizontal width between rails

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INSTALLATION REQUIREMENTS

 

 

 

WEIGHT

 

 

 

 

 

 

 

Oven must b e installed leve l. T he oven mus t not be

 

 

 

 

NET

 

403 lb (18 3 kg)

 

 

 

installed in

any area where it m ay be affected

by

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SHIP

 

570 lb (25 8 kg)

 

 

 

steam , grea se, dripping wat er, hi gh t emperatu res,

 

 

 

 

 

 

 

 

 

or any other

sev erely adve rse cond iti ons .

 

 

 

CRATE

 

 

75"

X 38" X 45"

 

 

CL EA RANCE REQU IREM EN TS

 

 

 

DIM E N SIO NS :

 

(1905mm x 965m m x 1143mm)

 

 

6-inc hes ( 152mm) at th e back, t op, and both si des

 

 

 

 

 

 

 

(H x W x D)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OPTIONS & ACC ESSORIE S

 

 

 

 

 

 

Probe, intern al produc t tempe rature

AVAILABLE

 

■

Bumper, Full-perimeter w/ 5 " (127 mm) casters

5001159

 

■

 

■

Cas ter s, 2 rig id, 2 sw ivel w/ brake, 5 " (127mm)

 

 

4007

 

 

(ELECTRONIC CONTROL ONLY)

 

 

 

 

 

 

 

 

 

 

 

HACCP N etwork Optio ns (ELECT RON IC CONT ROL ONLY)

 

 

Wire Entré e B aske ts

 

 

BS-2 5591

 

REFER TO SPECIFICATION #9015 FOR APPL ICABL E PART NUMBERS

 

 

 

 

■

13" x 20

" #53 (33 0mm x 508mm)

 

 

■

HACCP Doc umentation

 

 

 

 

 

 

ENTRÉE PANS PER BASKET : 8

 

BS-2 5592

 

■

HACCP with K itch en Manage ment

 

 

 

 

 

■

13" x 26

" #47 (33 0mm x 660mm)

 

 

 

 

 

 

 

 

 

ENTRÉE PANS PER BASKET :

10

 

 

 

 

Elec trical, th ree- phase se rvi ce

AVAILABLE

 

 

 

 

 

■

 

■

18" x 26

" #47C (4 57mm

x 660mm )

BS-2 7765

 

■

Legs , 6 "

(152mm)

 

 

 

5205

 

 

ENTRÉE PANS PER BASKET :

14

 

 

 

 

 

W164 N9221 Water Street • PO Box 450 • Menomonee Falls, Wisconsin 53052-0450 • U.S.A.

U.S.A. ONLY

 

 

 

PHONE: 262.251.3800

800.558.8744

 

U.S.A./CANADA

FAX : 262.251.7067

800.329.8744

#8 7A - 06/ 08

D UE T O O N GOI N G PR ODU CT D EVE LOPMENT ,

 

 

 

 

www.alto-shaam.com

 

P R IN T ED I N U . S . A .

S PEC I F I C ATI ONS ARE

SU BJEC T TO C HANG E WI TH O U T NO TIC E .

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Contents Factory Installed Options Additional FeaturesPRODUCT\PAN Capaci TY Installation Requirements WeightElectrical CL EA Rance Requ Irem EN TS

2800-RTM specifications

Alto-Shaam 2800-RTM is revolutionizing the foodservice industry with its innovative cooking technology and design. This remarkable piece of equipment is specifically engineered to deliver consistent, high-quality results in a variety of culinary applications, making it a must-have for restaurants, hotels, and commercial kitchens.

One of the standout features of the Alto-Shaam 2800-RTM is its patented Halo Heat technology. This unique cooking system uses radiant heat to ensure even and efficient cooking. Unlike traditional methods that rely on steam or convection, Halo Heat circulates warm air uniformly around the food without direct contact. This approach not only preserves food quality but also allows for better retention of moisture and flavor, resulting in deliciously tender and appetizing meals.

The 2800-RTM is designed with versatility in mind. It allows for a variety of cooking methods, including roasting, baking, and holding. Thanks to its adjustable humidity control, operators can easily achieve the ideal cooking environment tailored to specific dishes, enhancing both texture and taste. The unit accommodates multiple food types simultaneously without cross-contamination, making it perfect for busy kitchens handling a wide range of menu items.

Another innovative aspect of the Alto-Shaam 2800-RTM is its user-friendly digital control panel. This intuitive interface allows chefs to easily monitor and adjust cooking parameters, ensuring precise temperature and time settings for optimal results in every batch. In addition, the unit features programmable cooking cycles for different menu items, streamlining operations during peak hours.

Durability and efficiency are also key characteristics of the 2800-RTM. Constructed from high-quality stainless steel, it is built to withstand the rigors of daily use while remaining easy to clean. Moreover, its energy-efficient design helps reduce operating costs without compromising performance, making it an economically wise choice for foodservice operators.

In summary, the Alto-Shaam 2800-RTM stands out in the competitive landscape of commercial cooking equipment. With its innovative Halo Heat technology, versatile cooking capabilities, user-friendly controls, and durable construction, it empowers chefs to create exceptional meals while enhancing operational efficiency. Whether used for cooking, holding, or reheating, the Alto-Shaam 2800-RTM is a game-changer for any professional kitchen.
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