ope r a t i o n

Cook/Hold Instructions

Press and release control on/off key. The oven will beep for one second and power to the unit will be indicated by an illuminated green indicator light located in the upper left corner of the on/off key. The oven will begin operating in the hold mode. The amber hold indicator will be illuminated and the last set hold temperature will be displayed.

To set Cook temperature — Press Cook Key. Oven preheat indicator will illuminate and the last set cooking temperature is displayed. To change the cook temperature, press the Up or Down Arrow Keys.

If cooking by time — press the Time Key. The green Time indicator will illuminate and the last set cooking time will be displayed. To change the set time, press the Up or Down Arrow key. The display will alternate between the set temperature and the elapsed time.

If cooking by probe — press the Probe Key. The green Probe indicator will illuminate and the last set internal product temperature will be displayed. To change the set temperature, press the Up or Down Arrow Key. The display will alternate between the set temperature, the elapsed time, and the probe temperature.

To set Hold temperature — Press the Hold Key. The green cook indicator light will remain illuminated. To change the hold temperature, press the Up or Down Arrow key. The display will alternate between the set hold temperature and the amount of time the product has been in the hold mode. Oven will remain in the Hold mode until the On/Off key is pressed.

Press Start key to begin cooking cycle.

To Cook/Hold using Preset Menu Keys

Press Desired Preset Key (A through H). Preset Keys with stored cooking programs will have green indicator illuminated. The oven will automatically enter preheat mode. Oven will beep periodically when it has reached a preheat ready state, and both the Ready and Start indicator lights will flash. To program a preset menu key, see Programming a Preset in this manual.

Press Start key to begin cooking cycle.

c A U T I O N

TO MAINTAIN SAFE TEMPERATURE

LEVELS, COLD FOOD FOR

RETHERMALIZATION OR REHEATING

MUST NEVER BE ADDED TO THE OVEN

WHILE HOT FOODS ARE BEING HELD.

TH/III installation/operation/service manual (11/12)

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Alto-Shaam 1200-TH/III, 1000-TH/III, 500-TH/III, 750-TH/III manual Cook/Hold Instructions, To Cook/Hold using Preset Menu Keys
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300-TH/III, Alto-Shaam Cook & Hold Oven Electronic Control, 1200-TH/III, 500-TH/III, 750-TH/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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