Alto-Shaam 3DN, 2DN, 1DN manual NI Tation

Page 15

S A NI TATION

Food flavor and aroma are usuall y so closely

related that it is difficult,

 

if not impo ssible,

to

sepa rat e them . There is also an impor tant,

and

insepa rable

relationship

bet ween cleanliness

food flavor.

Cleanliness

, top oper ating efficiency,

and appear ance of equipm ent contribute

 

 

consid erably to savory, appet izing foo ds.

 

 

Good equipm ent that is kept clea n, works

 

better and lasts long er.

 

 

 

 

 

Mos t food imparts its own par ticular

aroma and

many food s also absorb

exist ing odo rs.

 

 

Unfort unately, during this absorption , there is no

dist inction between GOOD and BAD odor s. The

majori ty of objectionable

flavors and odors

 

troubli ng food service opera tion s are cau sed by

bacteri a growth.

Sourness , rancidity, mustiness ,

stal e or other

OFF flavors

are usually

the result of

germ activity .

 

 

 

 

 

 

 

 

The easi est way to insure

full, natural

food flavo r is

through com prehensive clea nline ss. This means

good control

of both

vis ible soil (dirt)

and invis ible

soil (ge rms) . A thoroug h appro ach to sanitation

will provid e essential

clean lin ess . It wil l assu re an

attrac tive appea rance

of equ ipment , along with

maximu m efficiency and utility. More impor tantly,

a good sanitation

prog ram prov ides one of the key

elemen ts in the prevention

of food-bor ne illness es.

A con trolled

holding

envir onm ent for prepared

foods is just one of the import ant factor s

inv olve d

in the prevention

of food-bor ne illn esses .

 

 

Tempe rature

monitoring

and control during

 

receiving, stor age , preparat ion, and the servic e of foods are of equal importa nce.

The mos t accu rate method of measuri ng safe temperatures of both hot and cold foods is by intern al product temperature. A quali ty thermome ter is an effecti ve tool for this purpose, and should be routinely used on all produc ts that requ ire holdin g at a specific temperat ure.

A comprehensive sanitation program shou ld focus on the training of staff in basic sanit ation procedu res. This includes personal hygiene, proper handling of raw food s, cook ing to a safe intern al product temperature, and the routine monitorin g of internal temperatures from receiving through service .

Most food-b orne illness es can be preven ted through proper temperature con trol and a

com prehensive program of sanitation. Both the se factors are import ant to build quality servic e as the fou ndation of cust omer satisf action. Safe food handling practice s to prevent food-b orn e illness is of cri tical import ance to the health and safe ty of your custo mers.

HACCP, an acronym for Hazard Analysis (at) Critica l Control Poi nts, is a quality control progra m of operating proce dures to assure food integri ty, qua lity, and safety. Taking steps neces sary to augment foo d safet y practices are both cost

effec tive and relatively simple. Whi le HACCP guide lines go far beyond the scop e of this manu al, addit ional inform ation is available by contac ting:

CENTER FOR FOOD SAFETY AND APPLIED NUTRITION FOOD AND DRUG ADMINISTRATION 1-888-SAFEFOOD

INTERNAL FOOD PRODUCTTEMPERATURES

 

DANGER ZONE

40°TO 140°F

(4° TO 60°C)

 

 

 

HO FOODS

 

 

 

CRITICAL ZONE

70° TO 120°F

(21° TO 49°C)

 

 

SAFE ZONE

140° TO 165°F

(60° TO 74°C)

 

 

DANGER ZONE

ABOVE 40°F

(ABOVE 4°C)

 

 

 

COLD FOODS

 

 

 

SAFE ZONE

36°F TO 40°F

(2°C TO 4°C)

 

 

DANGER ZONE

ABOVE 32°F

(ABOVE 0°C)

 

 

 

FROZEN FOODS

 

 

 

CRITICAL ZONE

0° TO 32°F

(-18° TO 0°C)

 

 

SAFE ZONE

0°F or below

(-18°C or below)

 

Dr awe r War mer Ins tallation/ Operation /S ervice Manual • 14.

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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 Bread and Rolls Establ ishments where all operators are fami liarThis app lia nce is inte nded for use in comme rcial With the purp ose, limitatio ns, and associa tedLoad the drawer war mer with pans of hot food only OP Erati onDual wattage control Prehea t at 200F 93C for 30 minu tesReset the con trol to 160F 71 C Preheat at 200F 93C for 30 minute sLoad 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 or Electronic Control Wide Drawer Warmers Manual Control Wide Drawer WarmersElectronic Control Wide Drawer Warmers Manual or Electronic Control Narrow Drawer Warmers Manual 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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