Alto-Shaam ASC-4E manual Are and C Lean ING, Sever E D Amage or Electr ICA L HAZ ARD Could RES ULT

Page 18

C ARE AND C LEAN ING

The ov en is fab ricated with an easy to clean porcelai n enamel inter ior or an optiona l stai nless steel i nteri or. NOT E: Alwa ys a llow th e o ven to cool befo re

cleani ng. If the ove n is hot, allow the inte rior su rfaces to become cool to the tou ch by opening the oven do ors and engagi ng th e cool -do wn fun ction.

D AN GE R

DISCONNECT UNIT FROM

POWER SO URCE B EFORE

CLEA NING OR SERV ICI NG.

DO NOT USE ABRASIVE CLEANING COMPOUNDS.

Comp lete ly avoid the u se of abrasive

cleanin g

comp ound s, chlorid e-b ased c leaners,

or cle ane rs

con tai ning qu ate rnary salts. To pro tect me tal finish o n stainle ss steel, never use hydr och loric aci d (muriatic acid ).

D AN GE R

AT NO TIME SHOULD THE INTERIOR

OR EXTERIOR BE STEAM CLEANED,

HOSED DOWN, OR FLOODED WITH

WATER OR LIQUID SOLUTION OF

ANY KIND. DO NOT USE WATER JET

TO CLEAN.

SEVER E D AMAGE OR

ELECTR ICA L HAZ ARD

COULD RES ULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

CLEAN T HE OV EN ON A DAILY BASIS

1.After t he oven has co oled, remove all detachable items s uch as wire shelves, side racks, and drip pan. Clean these items separately.

Remove any food scra ps from shel ves, shelf suppor ts, an d blo wer fan whe el. Conve ction baffle ope nings m ust be kept clear of fo od scr aps and grease .

Wipe the interior me tal surfa ces of the ov en with a pape r towel to re move any remai ning food debri s.

Clean int erior with a da mp cloth o r sponge and any good com merc ial d etergent at the recomm ended stren gth.

For bake d-on food dep osits, use a non-cau stic and non-t oxic c ommer cial ov en cle aner approp riat e for the in terior o ven surface o f you r ov en. Follow t he product manufact urer's inst ructions car eful ly for the use of thi s product. Any co mmerc ial oven cleaner

must be appr oved fo r use on foo d contac t areas. Remove soi l wit h the us e of a plastic

scour ing pad .2.3.4.5.

6. Wipe door ga sket s thor oughl y s ince t hese areas harbor food d ebri s and gr ease.

7. Rinse s urfaces by w iping w ith a cle an cl oth or sp ong e a nd clean warm water.

8. Remo ve exce ss w ater with a spong e and w ipe dry w ith a clean cloth or air dr y. Leave doo rs ope n u ntil interi or is com pletel y d ry. Replac e sid e r acks a nd shel ves.

Always fo llow appropriate sta te or loc al health (hygiene) regu lations r ega rding all applic able cle aning a nd sa nitation requ iremen ts f or fo od serv ice e quipment.

A T

THE E

ND O F THE

D AY,

UTI LI ZE THE COO

L-DOWN MODE

AND

O PE N

THE O

VEN

DO ORS.

 

 

 

 

 

ASC- 2E & A SC- 4E E lect ric Con vection Ov ens - Manu al Cont rol • 16

Page 17 Page 19
Image 18
Page 17 Page 19
Contents ASC-2E ASC-4E Inst Allat ION Oper Ation MAI NtenanceInstallation DE LI Very Unpa CK INGWarn I NG Safety Proc Edures Preca UTI ONSAnger AUT I onDAN GE R AU TI onU TI on INS Tallatio NInsta Llat I on EX T ERI or Dimensio NSWA Rning AU TIO NLeve Ling RES Traint Requiremen TS -MOB ILE Equipment WA Rnin GNS TAL LA Tion RE Q UIR E ME NTS Risk of Elect RIC ShockDang ER AN GE RElectr IC AL CO NNE CT ION CA UTI on TA Cking & V ENT ING Asse Mbly For 2-AS C-4 E/STKVEN ST and a Ssemb LY Oven Stand 5003489 ShownBefor E Initial USE Opera Ting Instruc TionsUS ER Safe TY Info Rmation ST ART-UP OP E R AT IO N Event of a Powe R Fail UREOperating NST Ructions PAN/SHELF Positions For ASC -2EMA NU AL C on TRO L OPE Rati on Allow a Minimum of 20 Minutes To Preheat a Cold OvenOperating I Chenstf Opructionsera TIN G TIP S Cooking GuidelinesCare and Clean ING Clea NIN G and Preventive MaintenanceCA Ution Clean T HE OV EN on a Daily Basis Are and C Lean INGSever E D Amage or Electr ICA L HAZ ARD Could RES ULT Xteri or SER ViceTroubl E Possibl E CAU SE REM EDY Otor CA REDA NGE R SE RVI CEUL L AS S EMB LY WIT H OP Tion SE Rvice EL Ectr Ical Servi CE PA NEL R Emov ED AS C- 2 ERE AR PA NEL a SC- 2 E FU LL a S SE Mbly W IT H OP Tiona L S T a ND AS C- 4E Erior OVE N CO MPA R TME NT AS C-4E Light ReceptacleElect Rical S Ervi C E PA NEL R Emov ED ASC- 4E ANG ER RE AR PA NEL a SC- 4 EPart S L IST ASC-2E ASC-4EPage AS C-2E AS C-4 E Ele ctric Convectio Ovens Man ual Contro l Page AS C-2E AS C-4 E Ele ctric Convectio Ovens Man ual Contro l Page Limit ED W Arran TY
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ASC-2E, ASC-4E specifications

The Alto-Shaam ASC-4E, 7.14ES oven is a high-performance cooking appliance designed for commercial kitchens that demand versatility and consistency. Renowned for its innovative technology, the ASC-4E is engineered to meet the rigorous standards of modern foodservice operations while ensuring excellent results across a wide spectrum of culinary applications.

One of the standout features of the ASC-4E oven is its unique combination of convection and steam cooking capabilities. This dual function allows chefs to harness the benefits of both methods, facilitating options that range from roasting and baking to steaming and broiling. The steam compliment enhances moisture retention in foods, cooking them evenly while preserving their natural flavors and nutrients, making it an ideal choice for a variety of menu items, including proteins, vegetables, and baked goods.

The oven's integrated SmartHVAC technology optimizes the cooking environment by controlling humidity, air circulation, and temperature. This ensures that cooks achieve the desired texture and doneness for each dish. With precise control over these variables, operators can produce consistent results, reduce cook times, and enhance overall food quality.

The Alto-Shaam ASC-4E also features a user-friendly digital control panel, allowing for easy operation and monitoring. Its intuitive design provides chefs with the ability to set cooking parameters quickly and adjust them on the fly. Moreover, the oven includes multiple programmable recipes, enabling staff to replicate signature dishes with accuracy.

Built with durability in mind, this oven's stainless steel construction ensures longevity, while its compact footprint is tailored for efficient use of space in busy kitchens. The insulation technology minimizes heat loss, contributing to energy efficiency and lowering operational costs.

The ASC-4E is also designed with safety and sanitation in mind. The easy-to-clean surfaces and removable components facilitate quick maintenance, allowing for a smoother workflow in high-demand environments. Additionally, the oven meets stringent safety standards, making it a reliable choice for culinary professionals.

Ultimately, the Alto-Shaam ASC-4E, 7.14ES oven is a powerhouse of efficiency and performance. By combining advanced cooking technologies with ease of use and maintenance, it empowers operators to elevate their foodservice offerings, streamline kitchen operations, and deliver exceptional dishes consistently.
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