Alto-Shaam 2DN, 3DN, 1DN manual Aution

Page 13

C LEANING AND PR EVENTI VE MAI NTENANCE

PROTECT ING STAINLES S STEEL SURFACES

 

It is impor tant to guard aga inst

 

corrosion in the care of

 

 

stainl ess steel surfaces .

 

 

Harsh, corr osive, or

 

 

inappr opr iate chemica ls can

 

com pletel y dest roy the

 

prot ective surf ace layer of stain less steel.

 

Abra sive pad s, steel wool, or metal implemen ts

will abra de surfac es causing damage to this

 

prot ective coating and will even tually result in

areas of corrosion . Even wat er, part icularly

hard

wate r tha t contain s high to moder ate

 

con centrations of chlo ride, will cause oxidation

and pit ting that

result in rust and corr osion.

In

addi tion, many

acidic foods spilled and left

to

remai n on metal surfaces are contributing fact ors that will corrode sur faces.

Prope r cleaning agen ts, mater ials, and

met hod s are vital to maint ainin g the appearance and life of this applian ce. Spilled foo ds sho uld be remove d and the area wiped as soon as possible but at the very lea st, a min imum of once a day. Alwa ys thorough ly rins e surfaces aft er usin g a cle ani ng agent and wipe standing water as quic kly as possi ble after rinsing .

CLEA NING AGEN TS

Use non-abrasive cle aning produ cts designed for use on stainless steel surfa ces. Cleani ng age nts must be chlor ide -fr ee comp ounds and mus t not contain quaternary salts. Never use hydro chl oric acid (muriatic acid) on stainless steel surfaces. Alw ays use the proper cleaning agent at the manufa cturer's recom mended strength.

Con tact your local cleaning supplier for product recommendation s.

CLEA NING MATERI ALS

The cle aning function can usually be accompl ishe d wit h the proper cleaning agent and a soft, clean clot h. When more aggressi ve methods mus t be employe d, use a non-abrasive scouring pad on diffi cul t areas and make certa in to scru b with the visib le grain of surf ace metal to avoi d surface scra tches. Never use wire brushes, metal scouri ng pads, or scra pers to remove food resi due .

C AUTION

 

 

 

 

 

 

 

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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.

Dr awe r War mer Ins tallation/ Operation /S ervice Manual • 12.

Page 12 Page 14
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Page 12 Page 14
Contents Inst Alla Tion Deli Very DAN GER Stallati on Site InstallationExterior Dimensions -IN500STALLATI-1D, 500ON-2D, 500-3D Option S & Access ORI ES Manual Control, 120V Unit DA NGE R This app lia nce is inte nded for use in comme rcial Establ ishments where all operators are fami liarWith the purp ose, limitatio ns, and associa ted Bread and RollsDual wattage control OP Erati onPrehea t at 200F 93C for 30 minu tes Load the drawer war mer with pans of hot food onlyPreheat at 200F 93C for 30 minute s Reset the con trol to 160F 71 CLoad with pans of hot food only Conditio n Preserv e Saf ety and quality Fres hly Cooked Aution CA RE and Cleaning NI Tation Manua L CON Trol Serv IC EServ IC E Troubl E Shoo Ting Electronic Control Air Sensor Fault shortedManual Control Wide Drawer Warmers Manual or Electronic Control Wide Drawer WarmersElectronic Control Wide Drawer Warmers Manual Control Narrow Drawer Warmers Manual or Electronic Control Narrow Drawer WarmersElectronic Control Narrow Drawer Warmers 500-3D Manual control top removed Servi CE500-3D Electronic control top removed SE RV ICE500-3D Interior Dr awe r War mer Ins tallation/ Operation /S ervice Manual Dr awe r Warm er Ins tallation/ Operation/Service Manu al Dr awe r War mer Ins tallation/ Operation /S ervice Manual Dr awe r Warm er Ins tallation/ Operation/Service Manu al Dr awe r War mer Ins tallation/ Operation /S ervice Manual Dr awe r Warm er Ins tallation/ Operation/Service Manu al Dr awe r War mer Ins tallation/ Operation /S ervice Manual Dr awe r Warm er Ins tallation/ Operation/Service Manu al Dr awe r War mer Ins tallation Operation Ervice Manual Dr awe r Warm er Ins tallation Operation/Service Manu al Limited
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1DN, 2DN, 3DN specifications

Alto-Shaam, a distinguished name in the foodservice equipment industry, has made significant advancements with its 3DN, 2DN, and 1DN series cook and hold ovens. These innovative units are specifically designed to meet the demands of modern kitchens, combining efficiency, versatility, and reliability.

The Alto-Shaam 3DN is known for its spacious design, accommodating substantial quantities of food while maintaining consistent temperature control. It features a unique Halo Heat technology, which ensures gentle, even cooking without the need for steam or high humidity. This patented design not only enhances food quality but also minimizes the risk of drying out dishes. Operators appreciate the ease of use, facilitated by a clear digital display that helps to adjust settings and monitor cooking progress seamlessly.

Following closely, the 2DN model offers a mid-range solution, perfect for kitchens that require versatility without the extensive capacity of the 3DN. The 2DN maintains the same advanced Halo Heat technology, focusing on energy efficiency and economical operations. With programmable controls, chefs can set precise cooking times and temperatures, allowing for repeatable results with various menu items. This model is particularly suitable for smaller establishments that prioritize quality and consistency but may not have the same volume needs as larger operations.

The 1DN represents the compact solution within this trio, catering perfectly to limited kitchen spaces while still delivering exceptional performance. Despite its smaller footprint, the 1DN does not compromise on the hallmark features of Alto-Shaam’s ovens. It allows for cooking and holding in one unit, ensuring that food is served hot, fresh, and at the ideal texture. The innovative controls are user-friendly, making it accessible for staff at all skill levels.

All three models share common characteristics, such as a robust stainless steel construction for durability and easy cleaning. They are engineered to enhance cooking capabilities without complex configurations or labor-intensive setups. This design focus minimizes downtime and maximizes productivity in fast-paced kitchen environments.

Whether it’s the expansive capabilities of the 3DN, the balance of the 2DN, or the efficiency of the 1DN, Alto-Shaam has created a range of cook and hold ovens that cater to various operational needs. These ovens are ideal for everything from roasting to holding, proving that quality and performance can coexist with efficiency in the culinary world.
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