Alto-Shaam ASC-4G manual N T I L a T I O N, Ventilation Hoods, Direct Venting

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V E N T I L A T I O N

D A N G E R

FAILURE TO VENT THIS APPLIANCE PROPERLY MAY BE HAZARDOUS TO THE HEALTH OF THE OPERATOR.

Equipment damage, operational problems and unsatisfactory baking performance may also be the consequence of improper venting. Any damage sustained by a failure to properly vent this oven are not covered under warranty.

VENTILATION HOODS

Proper venting along with a sufficient quantity of make-up air is essential for proper oven operation. A mechanically driven, canopy exhaust hood is the preferred method of ventilation and must conform to local codes along with the current version of NFPA-96 Vapor Removal from Cooking Equipment (latest edition). The oven hood must extend 6" (152mm) beyond all sides of the oven. The distance from the floor to the bottom edge of the hood should be between 6' (1829mm) and

7' (2134mm).

Aventilation hood that supplies make-up air down the back vertical wall should be avoided since air currents can interfere with the oven flue exits. If such installation is unavoidable, an additional draft hood, specifically designed to deflect downdrafts, must be installed.

I N S T A L L A T I O N

Ventilation hoods and exhaust systems shall be permitted to be used to vent appliances installed in commercial applications.

Where automatically operated appliances are vented through a ventilation hood or exhaust system equipped with a damper or with a power means of exhaust, provisions shall be made to allow the flow of gas to the main burners only when the damper is open to a position to properly vent the appliance and when the power means of exhaust is in operation. IN

ACCORDANCE WITH NFPA 54 COMMONWEALTH OF MASSACHUSETTS ONLY.

DIRECT VENTING

When necessary, direct venting can be used in situations where space is limited or to help offset the high cost of ventilation hoods.

D A N G E R

Installation, air adjustment and/or service work must be in accordance with all local codes and must be performed by a certified service technician qualified to work on gas appliances.

Direct venting should be installed in compliance with local codes by a certified professional. In the absence of local codes, refer to National Fuel Code NFPA 54, ANSI Z223.1 (latest revision).

MN-28664 • Rev 2 (06/13) • ASC-4G Gas Convection Oven - Manual Control • 9

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Contents ASC-4G Care and Cleaning P a C K I N G L I V E R YN G E R Safety Procedures PrecautionsMinimum Clearance Requirements Site InstallationWeight Leveling Installation RequirementsField Conversion of Fuel Type GAS SpecificationsTechnical Specifications GAS Connection GAS RequirementsNever USE AN Open Flame to Leak Test Leak TestingGAS Connection For Ovens on Casters Electrical Connection Direct Venting N T I L a T I O NVentilation Hoods Stacking KIT STACKING, GAS Plumbing & Flue Interconnect Assembly InstructionsOven Rack Oven Stand AssemblyIf the Odor of GAS is Detected User Safety InformationEvent of a Power Failure PAN/SHELF Positions Start UP OperationBefore Initial USE PreheatingAllow a Minimum of 20 Minutes to Preheat the Oven Chef Operating Tips Protecting Stainless Steel Surfaces Cleaning and Preventative MaintenanceCleaning Agents Cleaning MaterialsExterior Clean the Oven on a Daily BasisWarranty Becomes Void if Appliance is Flooded Severe Damage or Electrical Hazard Could ResultTrouble Possible Cause Remedy Troubleshooting GuideR V I C E Full Assembly ASC 4EInterior Oven Compartment Door Package ASC HINGE, Door CAM SwitchDoor Mechanism Door Hardware LEG Assembly Parts List Page Limited Warranty
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ASC-4G specifications

The Alto-Shaam ASC-4G is a state-of-the-art cooking and holding unit designed specifically for the modern commercial kitchen, where efficiency and precision are paramount. This innovative appliance combines versatility and advanced technology, making it an essential addition for chefs looking to enhance restaurant operations, streamline food preparation, and maintain food quality.

One of the standout features of the ASC-4G is its ability to cook and hold a variety of foods, from meats to vegetables, with exceptional consistency. The unit is equipped with an advanced SmartHold technology that intelligently manages food temperature and moisture, ensuring that each dish is served at its peak quality. This technology also minimizes the risk of overcooking, which can lead to loss of flavor and texture.

The ASC-4G utilizes a highly efficient, energy-saving design. With its convection heating system, the appliance circulates hot air uniformly throughout the cooking chamber. This ensures even cooking, reducing the need for rotating trays during the cooking process. This feature not only enhances the cooking efficiency but also helps in energy conservation, making it a cost-effective solution for busy kitchens.

Another impressive characteristic of the ASC-4G is its user-friendly digital controls. The intuitive interface allows chefs to easily program cooking times, temperatures, and settings, providing the flexibility required in fast-paced environments. Furthermore, the operating system is designed for easy cleaning, with a sleek stainless-steel exterior and removable drip trays that facilitate maintenance.

The ASC-4G also prioritizes food safety, featuring built-in temperature probes that monitor food temperature in real time. This feature ensures that meals are not only cooked to perfection but are also safe for consumption, adhering to strict health regulations.

In summary, the Alto-Shaam ASC-4G stands out in the realm of commercial kitchen appliances. With its combination of SmartHold technology, efficient convection cooking, user-friendly digital controls, and a commitment to food safety, this unit is tailored to meet the needs of today's culinary professionals. Whether you're preparing large quantities for busy service periods or holding pre-cooked meals at the right temperature, the ASC-4G delivers unmatched performance and reliability, making it a worthy investment for any professional kitchen.
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