Alto-Shaam Cook, Hold, Smoke Oven Deluxe Control, 1000-TH/III, 500-TH/III manual N i t a t i o n

Page 29

s a n i t a t i o n

Food flavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor. Cleanliness, top operating efficiency, and appearance of equipment contribute considerably to savory, appetizing foods. Good equipment that is kept clean, works better and lasts longer.

Most food imparts its own particular aroma and many foods also absorb existing odors. Unfortunately, during this absorption there is not distinction between GOOD and BAD odors The majority of objectionable flavors and odors troubling food service operations are caused by bacteria growth. Sourness, rancidity, mustiness, stale or other OFF flavors are usually the result of germ activity.

The easiest way to insure full, natural food flavor is through comprehensive cleanliness. This means good control of both visible soil (dirt) and invisible soil (germs). A through approach to sanitation will provide essential cleanliness. It will assure an attractive appearance of equipment, along with maximum efficiency and utility. More importantly, a good sanitation program provides one of the key elements in the prevention of food-borne illnesses.

A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food-borne illnesses. Temperature monitoring and control during receiving, storage, preparation, and the service of foods are of equal importance.

The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature. A quality thermometer is an effective tool for this purpose, and should be routinely used on all products that require holding at a specific temperature.

A comprehensive sanitation program should focus on the training of staff in basic sanitation procedures. This includes personal hygiene, proper handling of raw foods, cooking to a safe internal product temperature, nd the routine monitoring of internal temperatures from receiving through service.

Most food-borne illnesses can be prevented through proper temperature control and a comprehensive program of sanitation. Both these factors are important to build quality service as the foundation of customer satisfaction. Safe food handling practices to prevent food- borne illness is of critical importance to the health and safety of your customers.

HACCP, an acronym for Hazard Analysis (at) Critical Control Points, is a quality control program of operating procedures to assure food integrity, quality, and safety. Taking steps necessary to augment food safety practices is both cost effective and relatively simple. While HACCP guidelines go far beyond the scope of this manual, additional information is available by contacting:

CENTER fOR fOOD SAfETY AND APPLiED

NUTRiTiON fOOD AND DRUG ADMiNiSTRATiON

1-888-SAfEfOOD

INTERNAL FOOD PRODUCT TEMPERATURES

H OT FOOD S

DANGER ZONE

40° TO 140°f

(4° TO 60°C)

CRITICAL ZONE

70° TO 120°f

(21° TO 49°C)

SAfE ZONE

140° TO 165°f

(60° TO 74°C)

 

COLD FOOD S

 

DANGER ZONE

ABOVE 40°f

(ABOVE 4°C)

SAfE ZONE

36° TO 40°f

(2° TO 4°C)

 

FROZEN FOOD S

 

DANGER ZONE

ABOVE 32°f

(ABOVE 0°C)

CRITICAL ZONE

0° TO 32°f

(-18° TO 0°C)

SAfE ZONE

0°f or below

(-18°C or below)

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

pg. 27

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Contents Installation Care and Cleaning InstallationService Wire DiagramsP a c K I N g L I V E R yN g E R SAFETy pROcEdURES PREcAUTIONSCLEARANCE Requirements Site InstallationProduct capacity 300-TH/III Product\pan capacity 500-TH/III Weight 300-TH/III Weight 500-TH/IIIProduct\pan capacity Weight1000-TH/III 1000-SK/III 1200-TH/III 1200-SK/III Product\pan capacity per compartment 1767-SK/III767-SK/III 1767-SK/III 1000-SK/III 1200-SK/III 300-TH/III 500-TH/III 750-TH/III 1000-TH/III 1200-TH/IIIModel Can be stacked with Stacking ConfigurationsSTAcKINg INSTRUcTIONS Appliance must be secured To building structure Risk of ELEcTRIc SHOcKDescription Qty Drip tray installation instructions 500, 750, 1000ECT R Ical Connection Hard wired models500-TH/III 300-TH/III750-TH/III 1000-TH/IIISevere dAMAgE or ELEcTRIcAL HAZARd COULd Result Audible signalsWarranty bECOMES VOiD if APPLiANCE iS fLOODED Probe Key Temperature range 50 to 195F 10 to 91C Cook Key Temperature range 200­ to 325F 93 to 162CHold Key Temperature range 60 to 205F 15 to 96C Lock IndicatorStart cooking cycle Press Start Key To Cook/Hold/Smoke using Preset Menu KeysCook/Hold/Smoke Instructions Operating Features & Functions Probe Usage Display High/Low Probe TemperaturesProbe Calibration Sous Vide CookingCold Smoke Procedure Hot Smoke ProcedureBeeper Volume Selection Preset Keys Lock and UnlockPreset Lock Control Panel Lock and UnlockTo download the data collected Haccp Documentation, Data Logger OptionalLCD Display On/off KeyOPE R a T IoN PROTEcTINg Stainless Steel SURFAcES CLEANINg AgENTSCLEANINg Materials Ca r e and cleaning Check the Cooling Fan in the Oven Control Area Clean the Probes DailyN i t a t i o n Code Description Possible cause TroubleshootingNo power. Display will not light Trouble shooting Internal Electrical ComponentsDisplay is lit but unit is not heating To test air sensorR V ICE Description QTY Exterior service view 300-TH/III a500-TH/III Shown Exterior service view 500, 750, 1000-TH/III BExterior service view 500, 750, 1000-TH/III 767-SK/III 230V Shown Exterior service view 767, 1000-SK/IIIExterior service view 767, 1000-SK/III 15 14 1613 Exterior service view 1200-TH/III DDescription 1200-SK/III Shown Exterior service view 1200, 1767-SK/III EExterior service view 1200, 1767-SK/III 230V Shown Electronic Components 300-TH/IIIElectronic Components 500-TH/III 1200-TH/III 230V Shown Electronic Components 750, 1000, 1200-TH/III1767-SK/III 208-240V Shown Electronic Components 767, 1000, 1200, 1767-SK/IIICable heating kit #4880 #4881 Cable Heating KitsPage 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.
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