Clean the Oven on a Daily Basis, Exterior

CARE AND CLEANING

The oven is fabricated with an easy to clean porcelain enamel interior or an optional stainless steel interior.

NOTE: Always allow the oven to cool before cleaning. If the oven is hot, allow the interior surfaces to become cool to the touch by opening the oven doors and engaging the cool-down function.

CLEAN THE OVEN ON A DAILY BASIS

1.After the oven has cooled, remove all detachable items such as wire shelves, side racks, and drip pan. Clean these items separately.

2.Remove any food scraps from shelves, shelf supports, and blower fan wheel. Convection baffle openings must be kept clear of food scraps and grease.

3.Wipe the interior metal surfaces of the oven with a paper towel to remove any remaining food debris.

4.Clean interior with a damp cloth or sponge and any good commercial detergent at the recommended strength.

5.For baked-on food deposits, use a non-caustic and non-toxic commercial oven cleaner appropriate for the interior oven surface of your oven. Follow the product manufacturer's instructions carefully for the use of this product. Any commercial oven cleaner must be approved for use on food contact areas. Remove soil with the use of a plastic scouring pad.

6. Wipe door gaskets thoroughly since these areas harbor food debris and grease.

7. Rinse surfaces by wiping with

a clean cloth or sponge and clean warm water.

8.Remove excess water with a sponge

and wipe dry with a clean cloth or air dry. Leave doors open until interior is completely dry. Replace side racks and shelves.

Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for food service equipment.

DO NOT USE ABRASIVE CLEANING COMPOUNDS.

Completely avoid the use of abrasive cleaning compounds, chloride-based cleaners, or cleaners containing quaternary salts. To protect metal finish on stainless steel, never use hydrochloric acid (muriatic acid).

DANGER

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

EXTERIOR

To help maintain the protective film coating on polished stainless steel, clean the exterior of the cabinet with a cleaner recommended for stainless steel surfaces. Spray the cleaning agent on a clean cloth and wipe with the grain of the stainless steel.

Wipe control panel, door vents and door handles, thoroughly since these areas harbor food debris.

Clean exterior glass surfaces with a commercial window cleaner.

DO NOT USE ABRASIVE CLEANING COMPOUNDS

MOTOR CARE

The convection oven motor contains self- lubricating, sealed ball bearings and is generally maintenance-free. During operation, the interior of the motor is cooled by air flowing into the rear of the motor case. This is a general operating feature when proper clearances have been allowed.

AT THE END OF THE DAY, UTILIZE THE COOL- DOWN MODE AND OPEN THE OVEN DOORS.

D A N G E R

AT NO TIME SHOULD THE INTERIOR

OR EXTERIOR BE STEAM CLEANED,

HOSED DOWN, OR FLOODED WITH

WATER OR LIQUID SOLUTION OF

ANY KIND. DO NOT USE WATER JET

TO CLEAN.

SEVERE DAMAGE OR

ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

ASC-2E & ASC-4E Electric Convection Ovens - Electronic Control • 18

ASC-2E, ASC-4E specifications

The Alto-Shaam ASC-4E, 7.14ES oven is a high-performance cooking appliance designed for commercial kitchens that demand versatility and consistency. Renowned for its innovative technology, the ASC-4E is engineered to meet the rigorous standards of modern foodservice operations while ensuring excellent results across a wide spectrum of culinary applications.

One of the standout features of the ASC-4E oven is its unique combination of convection and steam cooking capabilities. This dual function allows chefs to harness the benefits of both methods, facilitating options that range from roasting and baking to steaming and broiling. The steam compliment enhances moisture retention in foods, cooking them evenly while preserving their natural flavors and nutrients, making it an ideal choice for a variety of menu items, including proteins, vegetables, and baked goods.

The oven's integrated SmartHVAC technology optimizes the cooking environment by controlling humidity, air circulation, and temperature. This ensures that cooks achieve the desired texture and doneness for each dish. With precise control over these variables, operators can produce consistent results, reduce cook times, and enhance overall food quality.

The Alto-Shaam ASC-4E also features a user-friendly digital control panel, allowing for easy operation and monitoring. Its intuitive design provides chefs with the ability to set cooking parameters quickly and adjust them on the fly. Moreover, the oven includes multiple programmable recipes, enabling staff to replicate signature dishes with accuracy.

Built with durability in mind, this oven's stainless steel construction ensures longevity, while its compact footprint is tailored for efficient use of space in busy kitchens. The insulation technology minimizes heat loss, contributing to energy efficiency and lowering operational costs.

The ASC-4E is also designed with safety and sanitation in mind. The easy-to-clean surfaces and removable components facilitate quick maintenance, allowing for a smoother workflow in high-demand environments. Additionally, the oven meets stringent safety standards, making it a reliable choice for culinary professionals.

Ultimately, the Alto-Shaam ASC-4E, 7.14ES oven is a powerhouse of efficiency and performance. By combining advanced cooking technologies with ease of use and maintenance, it empowers operators to elevate their foodservice offerings, streamline kitchen operations, and deliver exceptional dishes consistently.