Alto-Shaam 1000-TH-I manual Da Nge R, Da Ng Er, Are Lean ING

Page 13

 

C ARE

AND

C LEAN ING

EQU IPM ENT CARE

 

 

 

Under norm al circum stan ces, this oven should

 

prov ide you with long and troub le free serv ice.

 

There is no pre vent ative

maintenance required ,

will

howev er, the following

Equi pment Care Guid e

maximi ze the potential

lif e and

 

trou ble free ope ration

of this oven.

 

The cleanline ss and appearan ce of

 

this equ ipm ent will contrib ute

 

cons ide rably

to operat ing

 

effi ciency and savory,

appe tizing

 

food. Good equ ipment that is kept clean works

 

bette r and lasts longer.

 

 

 

CLEAN DAILY

 

 

 

1.

Disconnect unit from power source, and let cool.

2.

Remove all detachable items such as wire shelves,

 

side racks, and drip pans. Clean these items

 

3.

separately.

 

 

 

Wipe the interior metal surfaces of the oven with a

4.

paper towel to remove loose food debris .

 

Clean the interior metal surfaces of the cabinet

 

with a damp clean cloth or sponge and any good

 

commercial detergent.

 

NOTE: Avoid the use of abrasive cleaning

 

 

compounds, chloride based cleaners, or

 

 

cleaners containing quaterna ry salts. Never

 

use hydrochloric acid (muriatic acid) on

 

5.

stainless steel.

 

 

 

Spray heavily soiled areas with a water soluble

 

degreaser and let stand for 10 minutes, then

 

 

remove soil with a plastic scouring pad.

 

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

7. Rinse surfaces by wiping with sponge and clean warm water.

DA NGE R

DIS CONNECT UNI T FROM

POWER SOURCE BEF ORE

CLEANI NG OR SER VICING .

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

9. Wipe door gaskets and control panel dry with a clean, soft cloth.

10. Interior can be wiped with a saniti zing solution after cleaning and rinsing. This solution must be approved for use on stainless steel food contact surfaces.

11. 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.

12. Clean any glass with a window cleaner. Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for equipment.

CLEA N THE DOOR VENTS

Door vents need to be inspected and cleaned as required.

CHE CK OVER ALL CONDITION OF

OVE N ONCE A MON TH

Check the oven once a month for physical damage and loose screws. Correct any problems before they begin to interfere with the operation of the oven.

DO NOT USE OVEN IF CONTROLS ARE NOT

PROP ERLY FUNCTION ING

Refer to the Trouble Shooting Guide located in this manual or call an authorized service techni cian.

DA NG ER

AT NO TIME SHOULD THE INTERIOR

OR EXTERIOR BE STEAM CLEANED,

HOSED DOWN, OR FLOODED WITH

WATEROR LIQUID SOLUTION OF

ANY KIND. DO NOT USE WATER JET

TO CLEAN.

SEVER E DAMAGE OR

ELECT RICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

PG. 12

1000-TH-IINST ALLAT IO N/OPERATI ON/SER VICE MA NUAL

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Contents Oper Ation Mainte Nance Inst Allat IONUnpack I NG Deli VeryDAN GER Safety Proc Edures Preca UTI ONSWA Rning AU TI onAN GER AU TIO NINS Tallatio N ITE INS TA LL Atio NSI TE INS Tallatio N INS TAL LAT I onSI TE INS Tallatio WAR NI NGLevel ING RES Trai NT Requirements -MO BIL E EquipmentWAR Ning Drip Traay Installationtall Ation Instrst RucttionsINS Tallatio AN GE RElectr IC AL Conne CTI on OP E R ATI NG I NST RUC Tions ANG ERUser Safe TY Infor Mation TA RT-UP OP ER AT IO NManual Contro L Operat ION OP Eratin G Instru Ctio N SCookin G Oven Characte Ristics General Holdi ng Guidel ine Cleaning Materials Cleaning AgentsCAR E and CLE Anin G Leaning and PR Eventi VE MAI NtenanceDA NG ER DA NGE RAre Lean ING Sever E Damage or Elect Rical Hazard Could ResultNI Tation Thermosta T/P Ilot Ligh T Sequenc E SE RVI CETher Mostat Calib Ration Trou BLE SH Ooti NG CH Eckli ST Ervic ETrou BLE Possible Cause Remedy Interio r H- I Service View EXT EriorDesc RIP Tion QTY H- I Parts LI ST ExteriorTop Uni t, Front 100 0- TH -I Service VI EW Elect RI CALLIS T EL ECT RI CAL DAN GE RTH-IINST Allat IO N/OPERATI ON/SER Vice MA Nual TH- I in Stalla TIO N /OPERAT ION /SER Vice MA Nual Limited

1000-TH-I specifications

The Alto-Shaam 1000-TH-I is a state-of-the-art heated holding cabinet designed for commercial kitchens seeking efficiency and versatility in food service. This innovative appliance exemplifies Alto-Shaam's commitment to quality, reliability, and advanced technology in food holding and serving.

One of the standout features of the 1000-TH-I is its patented Halo Heat technology. This unique system evenly distributes heat throughout the cabinet, ensuring that food is held at optimal serving temperatures without compromising quality. This technology prevents food from drying out, preserving moisture and flavors, making it ideal for holding a wide range of dishes, from roasted meats to delicate pastries.

The Alto-Shaam 1000-TH-I is designed with user convenience in mind. It offers precise temperature control, allowing operators to set the desired holding temperatures with accuracy. The temperature range extends from 60°F to 200°F, providing the flexibility needed for various food types and service styles. The intuitive digital controls make it easy to monitor and adjust settings, ensuring that food remains at the perfect temperature throughout service.

Another key characteristic of the 1000-TH-I is its robust construction. Built from high-quality stainless steel, the cabinet is not only durable but also easy to clean, making it a practical choice for busy kitchens. The design includes insulated walls and doors, minimizing energy consumption and maintaining consistent temperatures for extended periods.

The Alto-Shaam 1000-TH-I also features adjustable shelving, allowing users to customize the interior space to accommodate different types and sizes of food pans or trays. This flexibility enhances the unit's functionality, making it suitable for various applications in different service environments, whether in restaurant kitchens, catering operations, or banquet facilities.

For operators prioritizing safety and efficiency, the 1000-TH-I includes an automatic shut-off feature that activates when the door remains open for an extended period, promoting energy conservation and preventing overheating.

In summary, the Alto-Shaam 1000-TH-I stands out in the realm of heated holding cabinets with its innovative Halo Heat technology, precise temperature control, durable construction, and flexible storage options. It is an indispensable asset for any commercial kitchen that values quality food service and operational efficiency.
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