Are a ND, Clea Ning | Alto-Shaam 2800-SK/III, 767-SK/III specification

C ARE A ND

EQU IPM ENT CARE
Under normal circ umst anc es, this
oven should provide you with long
and trouble -free servic e. There is no
preve ntative maintena nce requir ed,
howev er, the following Equi pment
Care Guide will maxim ize the potenti al life and
troubl e free operation of this oven.
The cleanline ss and appeara nce of this equip ment
will con tribu te con siderab ly to operating effic iency
and savory, appetizing food . Good equipment				that
is kep t cle an works bet ter and lasts longer.
CLEAN DAILY
1.	Disconne ct unit from powe r
2.	source and let cool.
	Remove all detac hable items
	such as wire shelves,	side
	racks, and drip pans.		Cle an
3.	these items separately .
	Wipe the interior met al surfaces
	of the oven with a pap er towe l to
4.	remo ve loose food debri s.
	Clean the interior metal surfac es of the cabine t
	with a damp clean clot h or sponge and any
	good comm ercial det ergent.
NOT E: Avoid the use of abra sive cleani ng				or
	com poun ds, chlorid e-b ased cleaners,
	cleaners con taining quatern ary sal ts.			Never
	use hyd rochlor ic acid (mu riatic acid)			on
5.	stai nless steel.	areas with a water solub le
	Spr ay heavily soiled
	degrease r and let stan d for 10 minutes, then
6.	remo ve soil with a pla stic scouring pad.
	Wipe contr ol panel, doo r vents, doo r handles ,
	and door gask ets thorou ghly since these areas
7.	harbor food debris.
	Rinse surfaces by wip ing with spong e and clean
	warm water.
8. Remove excess water with sponge and wipe dry
	with a cle an cloth or air dry. Lea ve doors open
	until interior is completely dry. Replace side
9.	racks and she lve s.
	Wipe door gaskets and control panel dry with a
10.	clea n, soft clot h.
	Int erior can be wiped with a sani tizing solution
	afte r cleaning and rin sing. This solu tion must
	be approve d for use on stainless steel food
	cont act surface s.

DA NGE R

DIS CONNECT UNI T FROM

POWER SOURCE BEF ORE

CLEANI NG OR SER VICING .

CLEA NING

11. To help maintain the protectiv e film coating on polished stainless steel, clean the exterior of the cab inet with a cleaner recom mended for

sta inless steel surfaces. Spray the clea ning age nt on a clean cloth and wipe with the grain of the stainless steel .

12. Clean any glass with a window cleaner. Always follow appropriate state or local health (hygi ene) regulations regarding all applic able cleaning and sanitation requirements for equipm ent.

CLEA N THE DOOR VENTS

Door vents need to be inspected and cleaned as required.

CLEA N THE PROBES DAILY Remove all food soil from probes. Wipe entire probe and cable assembly with warm detergent solution and a clean cloth. Remove detergent by wiping each probe and cable with clean rinse water and a cloth. Wipe probes and probe brackets with

disposable alcohol pad or sanitizing solution recommended for food contact surfaces. Allow probe and cable to air dry in probe holding bracke t.

CHE CK THE COOLING FAN IN THE OVE N

CONT ROL ARE A

While the oven is warm, check that the cooling fan in the oven control area is functioning. The fan is located at the back of the unit, toward the top.

CHE CK OVER ALL CONDITIO N OF

OVE N ONCE A MONTH

Check the oven once a month for physical damage and loose screws. Correct any problems before they begin to interfere with the operation of the oven.

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 DAMAGE OR

ELECTR ICA L HAZ ARD

COULD RES ULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

DO NOT USE OVEN IF CONT ROLS ARE NOT

PROPERLY FUNCTIONING

Refer to the Troubleshooting Guide located in this manual or call an authorized service technician.

PG. 20

767- SK/III, 1767-SK/ III, 2800- SK/II I INSTALLA TI ON/OPERA TI ON /SERVICE MANU AL

1767-SK/III, 2800-SK/III, 767-SK/III specifications

The Alto-Shaam 767-SK/III is a sophisticated and versatile cooking solution designed to meet the demanding needs of commercial kitchens, particularly in restaurants, catering, and institutional food service operations. This innovative unit combines advanced technology with user-friendly features, making it an exceptional choice for culinary professionals.

One of the standout features of the 767-SK/III is its unique Halo Heat technology. This innovative system provides uniform cooking temperatures by using a low-temperature heat source that envelops food from all sides. Unlike traditional ovens that can create hot spots, Halo Heat ensures consistent cooking results, thereby enhancing food quality and reducing the chance of overcooking.

The Alto-Shaam 767-SK/III is equipped with a state-of-the-art digital control panel, which allows chefs to easily program cooking times and temperatures. The intuitive interface provides precise control over cooking processes and enables operators to select various cooking methods, such as baking, roasting, and holding. This flexibility is crucial in fast-paced kitchen environments where time and efficiency are paramount.

Another notable characteristic is the unit's ability to hold food at ideal serving temperatures without compromising taste or texture. The integrated holding function creates a "hot hold" environment that keeps dishes warm without drying them out. This feature is particularly beneficial for busy establishments that need to serve large volumes of food while maintaining quality standards.

Constructed with durable stainless steel, the Alto-Shaam 767-SK/III is built to withstand the rigors of daily use in a busy kitchen. Its compact design makes it space-efficient, allowing it to fit seamlessly into various kitchen layouts. Furthermore, the unit is easy to clean, with removable racks and a smooth interior surface that promotes optimal sanitation.

The Alto-Shaam 767-SK/III also integrates energy-efficient technologies, minimizing energy consumption without sacrificing performance. This not only reduces operational costs for food service operations but also aligns with sustainability efforts in the industry.

In summary, the Alto-Shaam 767-SK/III stands out as a reliable and innovative cooking solution that combines advanced technology, versatility, and efficiency. With its Halo Heat technology, user-friendly controls, exceptional holding capabilities, and durable construction, this unit is a valuable asset for any commercial kitchen aiming to deliver high-quality meals consistently.