Alto-Shaam 750-TH/III manual Installation, Operating Instructions, Care and Cleaning, Sanitation

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Delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.

Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.

Safety Procedures and Precautions. . . . . . . . . . . . . . . . . .2

Installation

 

Installation Requirements

. . . .3

Clearance Requirements

3

Dimension Drawings, weights & capacities

. .4-8

Options and Accessories

. . . .9

Stacking Configurations

. . .10

Leveling

. . 11.

Restraint Requirements - Mobile Equipment

. 11

Drip Tray Installation

12

Electrical Specifications

13-14

Operating Instructions

 

User Safety Information.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 15

Start-up Operation

. . .15

Audible Signals

15

Control Features

16

Cook/Hold/Smoke Instructions

. . 17

Operating Features & Functions

18-19

Smoking Instructions

. . .20

User Options

21

HACCP

. 22

General Holding Guidelines

23

Care and Cleaning

 

Protecting Stainless Steel Surfaces

24

Cleaning Agents

. . 24.

Cleaning Materials

. . .24

Equipment Care

. . 25.

Clean Daily

. . 25.

Clean the Door Vents

. . .26

Check Overall Condition of Oven

. . . 26

Daily Prong Cleaning

26

Sanitation

 

Sanitation/Food Safety

. . . .27

Internal Food Product Temperatures

27

Service

 

Trouble Shooting - Error Codes.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 28

Trouble Shooting Electrical Components

. . . 29

Exterior Service View & Parts

. 30-39

Electronic Components View & Parts

. 40-43

HACCP Data Logger Service Parts (option)

. 44

Cable Heating Kits

. . . .44

Wire Diagrams

Always refer to the wire diagram(s) included with the unit for most current version..

Warranty

 

Transportation Damage and Claims

Back Cover

Limited Warranty

Back Cover

MN-29758 (Rev. 4) • TH/III & SK/III installatIon/operatIon/service manual

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Contents Installation Service InstallationCare and Cleaning Wire DiagramsL I V E R y P a c K I N gSAFETy pROcEdURES PREcAUTIONS N g E RSite Installation CLEARANCE RequirementsWeight 300-TH/III Weight 500-TH/III Product capacity 300-TH/III Product\pan capacity 500-TH/IIIWeight Product\pan capacity1000-TH/III 1000-SK/III 1200-TH/III 1200-SK/III 1767-SK/III Product\pan capacity per compartment300-TH/III 500-TH/III 750-TH/III 1000-TH/III 1200-TH/III 767-SK/III 1767-SK/III 1000-SK/III 1200-SK/IIIModel Can be stacked with Stacking ConfigurationsSTAcKINg INSTRUcTIONS Risk of ELEcTRIc SHOcK Appliance must be secured To building structureDrip tray installation instructions 500, 750, 1000 Description QtyHard wired models ECT R Ical Connection750-TH/III 300-TH/III500-TH/III 1000-TH/IIISevere dAMAgE or ELEcTRIcAL HAZARd COULd Result Audible signalsWarranty bECOMES VOiD if APPLiANCE iS fLOODED Hold Key Temperature range 60 to 205F 15 to 96C Cook Key Temperature range 200­ to 325F 93 to 162CProbe Key Temperature range 50 to 195F 10 to 91C Lock IndicatorStart cooking cycle Press Start Key To Cook/Hold/Smoke using Preset Menu KeysCook/Hold/Smoke Instructions Operating Features & Functions Probe Calibration Display High/Low Probe TemperaturesProbe Usage Sous Vide CookingHot Smoke Procedure Cold Smoke ProcedurePreset Lock Preset Keys Lock and UnlockBeeper Volume Selection Control Panel Lock and UnlockLCD Display Haccp Documentation, Data Logger OptionalTo download the data collected On/off KeyOPE R a T IoN PROTEcTINg Stainless Steel SURFAcES CLEANINg AgENTSCLEANINg Materials Ca r e and cleaning Clean the Probes Daily Check the Cooling Fan in the Oven Control AreaN i t a t i o n Troubleshooting Code Description Possible causeDisplay is lit but unit is not heating Trouble shooting Internal Electrical ComponentsNo power. Display will not light To test air sensorR V ICE Exterior service view 300-TH/III a Description QTYExterior service view 500, 750, 1000-TH/III B 500-TH/III ShownExterior service view 500, 750, 1000-TH/III Exterior service view 767, 1000-SK/III 767-SK/III 230V ShownExterior service view 767, 1000-SK/III Exterior service view 1200-TH/III D 15 14 1613Description Exterior service view 1200, 1767-SK/III E 1200-SK/III ShownExterior service view 1200, 1767-SK/III Electronic Components 300-TH/III 230V ShownElectronic Components 500-TH/III Electronic Components 750, 1000, 1200-TH/III 1200-TH/III 230V ShownElectronic Components 767, 1000, 1200, 1767-SK/III 1767-SK/III 208-240V ShownCable Heating Kits Cable heating kit #4880 #4881Page Page Page Page Page Page Page Page Page Page Page Page Limited Warranty
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Cook, Hold, Smoke Oven Deluxe Control, 1767-SK/III, 1000-SK/III, 300-TH/III, 1200-SK/III specifications

The Alto-Shaam 1200-TH/III is a revolutionary piece of equipment designed to meet the demands of modern commercial kitchens, blending innovative technology with user-friendly features. Renowned for its versatile capabilities, this model stands out as a reliable solution for restaurants, deli operations, and other foodservice establishments seeking to enhance their cooking and holding processes.

At the heart of the Alto-Shaam 1200-TH/III is its advanced Halo Heat technology. This patented system provides uniform heat distribution while maintaining the perfect serving temperature for a variety of foods. Unlike traditional holding equipment that uses aggressive heat sources, the Halo Heat system gently surrounds food with radiant heat, ensuring it remains moist and flavorful without excessive cooking or drying out. This is particularly beneficial for items such as meats, poultry, and prepared side dishes.

The 1200-TH/III features a capacity that is ideal for high-volume operations, with ample space to hold multiple pans of different sizes. This flexible space allows operators to maximize efficiency during peak service times. The unit is designed to accommodate a variety of food presentation styles, making it suitable for buffet setups, catering, or quick-service environments.

Another commendable feature of the Alto-Shaam 1200-TH/III is its user-friendly digital control panel. The intuitive interface allows for precise temperature control and monitoring, enabling staff to maintain optimal food conditions with minimal training. With programmable settings, users can easily establish different temperature profiles for various food items, streamlining the management of food service operations.

The construction of the Alto-Shaam 1200-TH/III emphasizes durability and ease of maintenance. Built from high-quality stainless steel, it resists corrosion and wear from daily use. Additionally, its removable racks and smooth surfaces facilitate easy cleaning, ensuring compliance with health regulations and promoting a hygienic kitchen environment.

Energy efficiency is another highlight of the Alto-Shaam 1200-TH/III. The innovative design not only reduces energy consumption but also contributes to lower operational costs, making it an economically sound choice for foodservice businesses.

In summary, the Alto-Shaam 1200-TH/III combines advanced technology with practical features to provide a top-tier solution for food holding and serving. Its Halo Heat technology, ample capacity, user-friendly controls, durable construction, and energy-efficient operation make it an essential addition to any commercial kitchen looking to improve food quality and service efficiency.