Alto-Shaam AR-7VH manual CA U TI on, Ang Er, DA ILY Gask ET Cleani NG, CLE AN CON VE Ction BOX

Page 24

CARE AND CLEANING

DA ILY GASK ET CLEANI NG

It is impo rtan t to prol ong the life of the oven gasket by cleaning this item on a dail y basis. The acids and related compo unds found in fat, particul arly chicken fat, will weaken the compos ition of the gasket unless cleaned on a daily basis.

Routine cleaning will help protect the composition of the gasket from deterioration caused by acid ic foods. After allowing the oven to cool, remove pull- out gasket and wash in hot, soapy water. Do not place gasket in the dishwasher

CAUTION

ALWAYSREPLACE THE DOOR

GASKET BEFORE CLEANING

THE INTERIOR OR OPERATING

THE APPLIANCE.

CLE AN CON VE CTION BOX

Remove the screws holdin g the conve ction fan panel unto the inside of the cook ing chambe r. Usin g a commercial degreaser

spra y the bac k and front and all ow the deg reas er to soften

the

grea se for 10 minute s. Usi ng a plastic scouring pad , scrub

any

har d depos its and rin se with hot water.

 

Using a dam p sponge and a plas tic scouring pad if needed, wip e out any grease dep osits that may be bui lt up on the area

surroundi ng the conve cti on element and fan blade,

taking care

not to ben d the eleme nt or the blade. A degreaser

may be

spra yed in this area to help dissolve any gre ase deposits that may be built up, but only a damp cloth or sponge can be used to remove the disso lved grease.

Reinsta ll fan pane l and tighten screws finge r tight.

UNIT MAY BE RUN AFT ER CLEANING FOR 30-40 MINUTE S TO AID IN DRYING, ALTHOUGH THERE MAY BE SOME SMOK ING, WHICH IS NORMAL.

D AN GER

DISCO NNECT UNIT FROM POWER SOURCE BEFORE CLEANI NG OR SER VICIN G.

SCR EWS

CHE CK OVE RALL CON DIT ION OF THE ROT ISS ERI E ONCE A MONTH

Che ck for phy sical damage and loos e screws. Correct

any problems

 

befor e they begin to inter fere with the

ope ration of the ove n.

 

 

 

 

 

 

 

 

 

CA U TI ON

D ANG ER

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CRA

 

 

 

 

 

 

 

 

S

 

P

TO PROTECT STAINLESS STEEL

 

 

 

 

 

 

 

 

 

E

AT NO TIME SHOULD THE INTERIOR

 

N

O

 

 

 

 

 

R

 

 

 

 

 

 

S

SURFACES, COMPLETELY AVOID

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OR EXTERIOR BE STEAM CLEANED,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

THE USE OF ABRASIVE CLEANING

HOSED DOWN, OR FLOODED WITH

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

COMPOUNDS, CHLORIDE BASED

WATER OR LIQUID SOLUTION OF

 

 

 

 

 

E BR

 

 

 

 

 

I

 

 

U

 

ANY KIND. DO NOT USE WATER JET

 

 

W

R

 

 

S

CLEANERS, OR CLEANERS

 

 

 

 

 

 

E

 

O

 

 

 

 

 

 

 

H

 

 

 

 

 

 

 

 

 

 

 

TO CLEAN.

N

 

 

 

 

 

 

 

S

CONTAINING QUATERNARY SALTS.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SEVER E DAMAGE OR

 

 

 

 

 

 

 

 

 

NEVER USE HYDROCHLORIC ACID

ELECTR ICA L HAZARD

 

 

 

 

 

EE

 

 

(MURIATIC ACID) ON STAINLESS

 

 

 

ST

L P

 

COULD RESULT.

 

 

O

 

 

 

 

 

A

STEEL. NEVER USE WIRE

N

 

 

 

 

 

 

S

 

 

 

 

 

 

 

 

 

D

 

WARRANTY BECOMES VOID IF

 

 

 

 

 

 

 

 

 

BRUSHES, METAL SCOURING

 

 

 

 

 

 

 

 

 

PADS OR SCRAPERS.

APPLIANCE IS FLOODED

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

AR-7 E Rot is ser ie wi th AR -7VH Ventless Hood Operati on & Care Manual • 23

Page 23 Page 25
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Page 23 Page 25
Contents INS Tallati on Operatio N Mainten ANC E Deli Very DAN GER WA RningAU TI on AU TIO N AN GERSTA LLA TIO N SIT E Inst AllationINS TAL LAT ION SI TE Inst Alla TionAR-7VH DA NG ER ELE Ctrical CON NectionAution U TI onDRI P TRA Y INS TA LLA TI on STA CK ING COM BIN AT Ions & Insta Llat ION RE QU IrementsCONNECTORS, *CT, RING, 10MM, SQ/M6 STA CK ING in Stru Ction SAR-7 E & AR-7 VH OP Tion S & ACC ES Sori ES Identicontrolfication OP ER Ating Instru Ction SCook Temperature Opera Ting INS Tructio NSTime ReadyAD DI Tional Brown in G Feature Displ ay will indic ate 0 time or the las t browning timePreset Menu KE Y OPT ION Press Desi RED Preset KEY 1 ThroughEN TER ALL COO KIN G and Holdi NG PAR AM Eter S for TH E Prod UCT SEL Ected AS Instruc TE D on the Previous PAG EWAR N I NG Product LOA DIN G Standard SpitsOptional SPITS/BASK ETS IM Portan T NoteStandard Spit Piercing Spit OptionBasket Spit Option Turkey Spit Optio NWhen Preheated Load Product Press Start Operaating InsitrtructiouctionsChick EN, Halves or Pieces 8- Piece CUT Not RequiredWhen Preh Eated Load Product Press Start Chicke N, WholeMIN Utes Turke Y BRE AST POR K RibsPOR K LOIN, BON Eless HourLamb LEG, Boneless Care and Cleaning Leaning and PR Eventi VE MAI NtenanceCAR E AN D Cleanin DA NGE RCA UTI on DA ILY Gask ET Cleani NG CA U TI onANG ER CLE AN CON VE Ction BOXServ IC E Trou Bles Hooti NG GU ID ESE Rvice FUL L Assem BLY SE RVI CE ViewCAU TIO N Inte Rior SE RV ICE VIE WBU LB Repl AC EM EN T in Struct Ions SE RVI CE VIE W Warn I NG SE RVI CE VIE W 2 SI NG LE Pane Flat Glas S DoorInstructions Assembly # SER VI CE VI EW 3 ST AIN Less Steel Back PA NELSE Rvice VI EW 4 DOU BLE PA NE Curved GLA SS Door SER VI CE VI EW 4A DOU BLE Pane CUR VED GLA SS Door Fasteners RequiredSE Rvice VI EW ELE CT Rical Detail aSER VI CE VI EW 5A Elec TRI CA L Full Assembly Service View Service View 2 Servrviceice Part S LIS TService View 5A Reset Switch VE NTL ESS HoodUnpa CK ING SET-U P EL EC TRI CAL Conn EC TI onWarranty Becomes Void if Appliance is Flooded AN GE RVentl ESS HOO D Hood CL EAN in G & MAI NT EnanceVE NTL ESS Hood Service ELE Ctrical Asse MBL Y CL Oseup 500VE NT LES S HO OD Servic E Description QTYModel Curved Door Flat Door Description Page Page Page Page TR Ansp Ortati on Damage
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AR-7VH specifications

The Alto-Shaam AR-7VH is an innovative heated holding cabinet designed specifically for the food service industry, providing operators with excellent tools to maintain food quality and safety. This versatile unit stands out due to its efficient design that aligns with modern kitchen demands for efficiency and functionality.

One of the hallmark features of the AR-7VH is its advanced Halo Heat technology. This unique system utilizes gentle, radiant heat to maintain food temperature without the risk of drying out or overcooking food items. The technology allows for consistent heating, ensuring that each item retains its optimal flavor and texture. This is particularly important for establishments serving high volumes of food, where maintaining quality is crucial for customer satisfaction.

The AR-7VH is designed with adjustable shelving, allowing for flexible storage options inside the cabinet. The unit can accommodate various food items, including large pans, thanks to its spacious interior. With a capacity that can hold multiple trays, it’s an ideal solution for busy kitchens needing to store prepared foods until they are ready to be served.

Another notable characteristic is the cabinet’s construction. Built with high-quality stainless steel, the AR-7VH offers durability and ease of cleaning, essential for any kitchen environment. Its robust build ensures long-lasting performance, while the sleek appearance fits seamlessly into any kitchen décor.

Additionally, the Alto-Shaam AR-7VH is equipped with an intuitive digital control system. This feature allows for precise temperature management, ensuring foods are kept at safe holding temperatures. Operators can easily set the required temperatures, monitor performance, and adjust settings with ease, promoting operational efficiency.

The cabinet’s design emphasizes energy efficiency, making it a cost-effective choice for food service operations. By utilizing less energy while still maintaining optimal holding conditions, the AR-7VH not only supports sustainability efforts but also contributes to reduced operational costs.

In summary, the Alto-Shaam AR-7VH is a sophisticated heated holding cabinet that utilizes innovative technologies to enhance food quality, safety, and efficiency in the kitchen. Its Halo Heat technology, durable stainless-steel construction, adjustable shelving, and user-friendly digital controls make it an essential tool for any food service operation looking to elevate their food holding capabilities.
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