i n s t a l l a t i o n

d A N g E R

iMPROPER iNSTALLATiON, ALTERATiON, ADJUSTMENT, SERViCE, OR MAiNTENANCE COULD RESULT iN SEVERE iNJURY, DEATH, OR CAUSE PROPERTY DAMAGE.

READ THE iNSTALLATiON, OPERATiNG AND MAiNTENANCE iNSTRUCTiONS THOROUGHLY BEFORE iNSTALLiNG OR SERViCiNG THiS EQUiPMENT.

c A U T I O N

TO PREVENT PERSONAL iNJURY, USE CAUTiON WHEN MOViNG OR LEVELiNG THiS APPLiANCE.

c A U T I O N

METAL PARTS OF THiS EQUiPMENT

BECOME EXTREMELY HOT WHEN

iN OPERATiON. TO AVOiD BURNS,

ALWAYS USE HAND PROTECTiON

WHEN OPERATiNG THiS APPLiANCE.

dANgER

DO NOT store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.

The Alto-Shaam cook and hold oven must be installed in a location that will permit the oven to function

for its intended purpose and to allow adequate clearance for ventilation, proper cleaning, and maintenance access.

1.The oven must be installed on a stable and level surface.

2.DO NOT install this appliance in any area where it may be affected by any adverse conditions such as steam, grease, dripping water, high temperatures, or any other severely adverse conditions.

3.DO NOT store or use any flammable liquids or allow flammable vapors in the vicinity of this oven or any other appliance.

4.This appliance must be kept free and clear of any combustible materials.

5.This appliance must be kept free and clear of any obstructions blocking access for maintenance or service.

SITE INSTALLATION

Emissions testing conducted by Underwriters Laboratories, Inc.® was found to be in compliance with the applicable requirements of NFPA96:

2004 Edition, Par. 4.1.1.2. U.L emissions sampling of grease laden vapor resulted in a total of 0.55 milligrams per cubic meter with no visible smoke and is considered representative of all oven models in the line. Based on these results, hood installation and/or outside venting should not be a requirement in most areas. Verify local codes for locations where more restrictive codes are applicable.

cLEARANCE REQUIREMENTS

18" (457mm) minimum clearance at the back from heat producing equipment. To protect the electronic control, maintain sufficient side clearance to prevent the control area

from reaching any temperature at or above 140°F (60°C).

N O T E

If the appliance has been unplugged for an extended period of time, the Real Time Clock may require recharging. Turn main breaker to the unit off for 10 seconds and then restore power.

For more information, see Error Code E-60 in the Troubleshooting section of this manual.

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

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Alto-Shaam Alto-Shaam Cook & Hold Oven Electronic Control manual Metal Parts of THiS EQUiPMENT, Become Extremely HOT When
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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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