Alto-Shaam 3DN This app lia nce is inte nded for use in comme rcial, Bread and Rolls, Potatoes

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IN STALLATI ON

This app lia nce is inte nded for use in comme rcial

establ ishments where all operators are fami liar

with the purp ose, limitatio ns, and associa ted

haza rds of this appliance.

Operating instructio ns

and war nings must be rea d and und erst ood by all

opera tors

and users.

 

 

1.

Make

sure the unit is conne cted to the

 

appr opriate power sourc e.

2.

Use han d

protection

whe n hand lin g

 

hot items .

 

for 30 minutes before use.

3.

Prehea t the unit

4.

Be certa in only

hot foods are plac ed

 

into the unit.

 

 

BEFORE INITIAL USE:

Before ope ratin g the unit, clean both the interi or and exterior of the uni t with a clean, damp cloth and mild soap sol ution . Rins e carefully. Clean and install the drawer warmer pan(s ). The drawer assembly is comp letely remov abl e. Clean as a sanitation measure.

HEATI NG CHA RAC TERISTI CS

The drawer warmer is equipp ed with a special heating cable. Through thi s Hal o Heat conc ept ,

the heat ing cable is mounted

against

the walls

of the

uni t to provi de an evenly appl ied heat source

 

controlled by a thermos tat.

The des ign and

 

operatio nal cha racte risti cs

of

the unit eliminate

the

need for

a moistur e pan or

a heat circulatin

g fan .

Through

eve n heat appl ica tion, the

quality

of food

product s is maintaine d up to several

hours

or more.

FOO D PRODU CT TIP S

Bread and Rolls

Breads and rolls are traditionally diff icu lt to hold for prolonged periods due to the very low moisture content of these products. For best results and longest possible holding lif e, it is recommended these products be placed in a plastic bag while in the warm ing drawe r. Breads and rolls should be held at a temperatu re no higher than 120° to 140°F (49° to 60°C).

Potatoes

—for the best results when holding pot atoes:

1.Do not over cook .

Regardless of the temperature at which potat oes are cooked or what type of oven is used, it is important that this product does not achieve a

final intern al produc t temperature in excess of 195°F (91°C). Over-cooking will further red uce the moisture content and consequent ly, redu ce the holding life. Potatoes should be removed from the oven when they reach an internal temperature of approximately 190°F (88°C ). After they are removed from the oven , the internal temperature will continue to increa se.

2. Allow potatoes to sta bilize befor e placing in drawer war mer.

When potatoes are removed from a con ven tion al high -temperature oven, they have an extrem ely high surfa ce temperature. If they are placed in the drawer warmer while they are this hot on the outside, moisture will be pulled from the inside of the potato and condensation will form on the outside. Holding results under these cond itio ns will not be totally satisfactory. Remo ve pot atoes from the oven and allow the surf ace temp eratu re to stabilize before placing them in the controlled holding atmosphere of the drawer war mer.

PRODUCT CAPACIT Y

36 lbs (16 kg) MAXI MUM • EACH DRAWE R (34 BAK ED POT ATOE S, 50 DI NNER RO LL S)

Dr awe r War mer Ins tallation/ Operation /S ervice Manual • 8.

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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 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 onlyReset 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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