Operating Instructions, Holding Procedure

OPERATING INSTRUCTIONS

HOLDING PROCEDURE

Heat	Digital
Indicator Light	Display

On/Off Power	Temperature	Up/Down
Switch	Display Key	Arrow Keys

1.Preheat at 200°F for 30 minutes.

Allow a minimum of 30 minutes for preheating before loading the banquet cart with product.

2.Load the cart with hot food only.

The purpose of the banquet cart is to maintain hot food at proper serving temperature. Only hot food should be placed into the banquet cart. Before loading the cart with food, use a food thermometer to make certain all products have reached an internal temperature range of 140° to 160°F (60° to 71°C). Any food product not within the proper temperature range should be heated before loading into the banquet cart. For best results, use a Halo Heat Low Temperature

Cooking and Holding Oven set at 250° to 275°F (121° to 135°C), or a Combitherm oven, to bring the product within the correct temperature range.

3.Load covered plates or carriers into the banquet cart.

After the food has reached proper serving temperature:

A.Use HEATED plates only.

B.Load each series of four (4) plates into the banquet cart as soon as assembled and as quickly as possible to retain maximum heat.

C. Load the plates in the upper section of the banquet cart first.

D. Securely close the doors of the banquet cart after loading each series of plates.

E.When loading the upper section of the banquet cart, the door on the lower section should remain closed.

F.When loading the lower section of the banquet cart, the door on the upper section should remain closed.

4.Reset the thermostat to desired temperature.

After the cart has been completely filled with product, check to make certain the doors are securely closed, and reset the thermostat to to the desired holding temperature or the suggested

180°F (82°C).

The proper temperature range for the products being held, and whether or not to open or close the door vents, will depend on the type and quantity of product. When holding food for prolonged periods, it is advisable to periodically check the internal temperature of each item with a food thermometer to assure maintenance of the proper temperature range of 140° to 160°F

(60° to 71°C).

5.Unload covered plates, trays or plate carriers as needed.

A.Unload the items from the lower section of the cart first, and work up toward the top of the cart.

B.When unloading the lower section of the banquet cart, the door on the upper section should remain closed.

C.When unloading the upper section of the cart, the door on the lower section should remain closed.

D.Securely close the doors of the cart after each product removal.

1000-BQ2series operation & care manual • 8

1000-BQ2/128, 1000-BQ2/96, 1000-BQ2/192 specifications

The Alto-Shaam 1000-BQ2/96 is a versatile and advanced commercial cooking appliance designed to elevate the culinary performance in various foodservice settings. With its innovative features, this unit is particularly well-suited for restaurants, catering operations, and institutional kitchens seeking efficiency and quality.

One of the main features of the Alto-Shaam 1000-BQ2/96 is its unique two-zone warming system. This design allows different temperature settings for each zone, enabling operators to hold multiple types of food at their ideal serving temperatures without compromising quality. The ability to maintain precise temperature control ensures that dishes remain fresh and appealing, ultimately enhancing customer satisfaction.

The Alto-Shaam 1000-BQ2/96 employs advanced Halo Heat technology, which provides gentle and even heating. It eliminates the need for direct flame or steam, reducing the risk of food drying out or becoming overcooked. This innovative heating method helps retain moisture and flavor, making it an optimal choice for holding and serving a wide range of menu items, from roasted meats to baked goods.

Another notable characteristic of this unit is its efficiency in energy usage. The Alto-Shaam 1000-BQ2/96 is designed with energy-saving components that minimize power consumption while ensuring optimal performance. The eco-friendly design not only reduces operating costs but also supports sustainable practices in the kitchen.

The 1000-BQ2/96 features a robust construction, making it ideal for the fast-paced environment of commercial kitchens. The stainless steel exterior is not only durable but also easy to clean, ensuring that the unit maintains a professional appearance over time. The user-friendly controls are intuitive, allowing staff to operate the unit with minimal training and streamline kitchen operations.

Furthermore, this model is equipped with a large capacity that accommodates a variety of food items. Its spacious design allows for batch cooking and easy organization, enhancing workflow efficiency in busy kitchens.

In conclusion, the Alto-Shaam 1000-BQ2/96 stands out for its innovative technologies, such as Halo Heat, dual-zone warming, and energy efficiency. These features, combined with its durable construction and ample capacity, make it an essential addition to any commercial kitchen aiming for high-quality food service and operational excellence.