Alto-Shaam 1200-UP, 1200-S EL Ectron IC Holdi NG C Abine T Spec IAL F EA TUR ES, Heat Recovery

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OP ERATION

EL ECTRON IC HOLDI NG C ABINE T SPEC IAL F EA TUR ES

HEAT RECOVERY

The patente d SureTemp ™ heat recovery system in this uni t will immedi ately comp ensate for any los s of heat when the doo r is opened. In order to maintai n a more con sisten t cavity tem perature, the con trol will automat ically apply heat to the unit's interior while the door is open and for a sho rt time after the door is closed. If the door remains open for more tha n three minutes, the solid state ele ctronic con trol will sou nd three rapid beeps every ten

sec ond s until the doo r is closed.

HACC P DOCUME NTATION OPTIO N

Web-ba sed doc umen tation software prov ides both a simpl e and effec tive met hod of temperature recordi ng. The syste m is designed to interface with Alto- Sha am elect roni c coo k/hold ovens, hot food holding cabin ets, Combi the rm® comb i

oven/ steam ers, and Qui ckc hill ers™. All releva nt informa tion is recorded and stored, and is accessible from the conveni ence of one or more compute r stati ons. Store d informati on is displaye d in a

det ailed ove rvie w for evalu ation and printing as requi red.

• Reco rds cookin g and hold ing time and tempe rature

•Pass/fail sum mary for review or printi ng

•Autom atic data storag e accessibl e in a vari ety of for mats

•Supports up to 16 appliance addresses on one network

HACCP DOCUM ENTATIO N WITH

KITC HEN MANAGEMENT OPTION Web- based sof twa re incorp orates the latest

techn ology providing the ability to program, control, moni tor, and sto re all relevant cooking and hot food holding data through the Internet from a single site or multiple sites . Automa ted sampling , reco rd keeping, and set- point validation meet the requirements of esta blished HACCP criter ia.

Desi gne d to hel p manage the fully integr ated food service facility.

• HACCP com pliant automated loggin g datab ase

stor age/

• Pri nted HACCP report s

• Data analysi s for cor rective action

• “Rea l time” sen sor values and alarm s

• Alarm not ification via e-mail, pager, mobile phone

• Supports up to 16 appliance addresses on one net wor k

For more information refer to HACCP Spec Sheet #9015.

 

 

DO UG H PROOF

ING

IN STRU CTION

S

MANUAL AND ELECTRON IC CABINETS

cabinets can be used for proofing dough . A water reser voir

With the add ition of a pan of water, warming

pan (#1775) and pan cover (#1774) is avail able as an option

from Alto -Shaam.

 

1.

Remov e dou gh from retarder or refrigerator

and allo w cover ed product to set up at room temper ature.

2.

Set holdin g therm ostat temp eratur e to 95°F

(35°C).

 

 

3.

Pour approximat ely 2 qua rts (c. 2 liters) of hot wat er into the optional wate r reser voir pan and plac e the

 

pan on the bot tom surfa ce of the compartme nt.

The tem peratu re of the wat er should be 140° to 180°F

4.

(60 ° to 82° C).

to preheat for 45 to 60 minute s.

 

 

Allow the cabinet

 

 

5.

Remove covering

and place dough in preheate d cabine t.

 

 

6.

Allow dou gh to remain in the cabi net until

it nearly doubles in size.

 

7.

Remov e prod uct from cabinet and bake according to produ ct manufact urer's direct ions. Brush with

 

eggwash if desired.

 

 

 

 

NOTE: The above proof ing procedu re is a sugge sted guid elin e only. Due to variation from produ ct to

 

prod uct, including quality and produc t weight, close adher ence the product

manufacturer's

 

instr uction s is stron gly recommende d.

 

 

 

1200- S, 1200 -UP • INSTA LLAT ION /OPERAT ION /SER VICE MANUAL - PG . 13

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Contents Installation Operation Maintenan CE PhoneDeli Very Unpack I NGWA Rning Safety Proc Edures Preca UTI ONSDAN GER AU TI onNo TE CA U TI O NDA NG ER NST Allatio NWEI GH TS a N D C a PAC IT IES NST Allatio Opti on S an d Acce SSO R IE SUniversa L PAN Slides DA NGE RCAU TIO N SID E Rack S and Shelve SLevel ING Warn INGSI TE INS Tallatio RES Trai NT Requirements -MO BIL E EquipmentDAN GE R AU TIO NAN GER Electr CALHeatin G Charact Erist ICS User SA Fety Info RmationBefo RE Init IAL USE MA NU AL C ONT ROL Operat ION Power Failur EOP Eratio N MIN Utes Before L AdingOP Eration Elec TR Onic C Ontr OL O PT IONELE Ctron IC Cont ROL SET- UP EC TRO NI C C Ontr OL OP ER Atio NDo UG H Proof ING Stru Ction Heat RecoveryEL Ectron IC Holdi NG C Abine T Spec IAL F EA TUR ES Hacc P Docume Ntation Optio NOper ATI O N Elect Ronic CON T ROL OPT I on Tim er Prog ramming Inf ormationGEN Eral Holding Guid Elines Thermostat contr ol betwe en 60 and 200F 16 toLeaning and PR Eventi VE MAI Ntenance AutionAre ND Clea Ning Are a ND Clea Ning Clean the Holdin G Cabinet DailyN GE R Severe DAM AGE or Elect Rical Hazard Could ResultNI Tation AN GE R Ervi CETrou BL ES Hootin G Manual Control CA UTI onServ ICE TR Oubl E Shoo Ting EL EC TRO NIC Control TR OUB LE Possi BLE CauseManual Control UP Manual Control SER VIC E Parts List Exte Rior ErviSER VIC E Parts List Manu AL Contr OL UP with Manual Control 120V Unit Shown 208-240V Unit Shown 1200- S 208 -240V Servic E Parts LIS T Electr Onic CON Trol Descrip TionErvi Page Page Page Page Page Page Page Page Page 1200- S, 1200 -UP 1200 -S, 1200- UP Page Limited
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Manual 51 pages 31 b

1200-S, 1200-UP specifications

Alto-Shaam has long been a frontrunner in the realm of commercial cooking equipment, and their latest offerings, the Alto-Shaam 1200-UP and 1200-S, exemplify their commitment to innovation, quality, and efficiency. Designed for operators across diverse foodservice settings, these units combine precision cooking with versatility to meet the demands of modern kitchens.

The Alto-Shaam 1200-UP features a unique, patented Halo Heat technology. This innovation utilizes a gentle, consistent heat that surrounds food, ensuring even cooking without excessive drying. This technology excels in maintaining food quality and allows for holding foods at optimal serving temperatures without compromising on taste or texture. This makes it ideal for busy restaurants, catering events, and even institutional settings.

On the other hand, the Alto-Shaam 1200-S offers similar cooking capabilities but is tailored for different operational needs. It features a robust design to handle high-volume demands while maintaining reliability and efficiency. Both models are designed with user-friendly controls, enabling chefs to set precise temperatures and times for various cooking applications.

The Alto-Shaam 1200-UP and 1200-S come equipped with digital smart controls that facilitate intuitive operation. Programmable settings allow for easy customization, enabling operators to save time and maximize productivity during peak service periods. The precise temperature control provided by these systems minimizes food waste and ensures consistency, which is crucial in a high-paced culinary environment.

Another significant characteristic of these models is their energy efficiency. Both the 1200-UP and 1200-S utilize advanced insulation technology to retain heat, reducing energy consumption and operational costs. This sustainable design not only benefits the bottom line but also reflects a growing trend towards environmentally responsible cooking practices in the foodservice industry.

Both units offer ample cooking capacity, making them perfect for various food items, whether it be meats, vegetables, or baked goods. Their durable construction ensures longevity, and their sleek design fits seamlessly into any kitchen layout. Additionally, they are equipped with easy-to-clean surfaces, simplifying maintenance and promoting a hygienic work environment.

In summary, the Alto-Shaam 1200-UP and 1200-S stand out with their cutting-edge Halo Heat technology, user-friendly controls, energy efficiency, and versatile cooking options. With these advancements, Alto-Shaam continues to empower foodservice operators to elevate their culinary offerings while optimizing their day-to-day operations.
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