OP E R ATI NG

I NST RUC TIONS

 

Power ON

 

 

Indicator ￿ ￿

￿ ￿ ￿ ￿ ￿ ￿ ￿ ￿

￿

￿

 

 

￿

 

 

￿

 

 

 

 

 

 

 

 

 

 

 

￿

￿

 

 

 

 

 

 

 

CON TROL FEATURES

 

 

1.

ON / OFF Ke y

 

9. LED Display

 

 

 

The ON/OFF con tro l sys tem key opera tes the

Indi cates int erior oven air tem peratur e, inte rnal

 

fun ctions of the control panel.

If there is any

pro duc t pro be temper ature , time, or when used in

 

powe r loss during oper ation, the ON/OFF indi cator

conju nction with othe r keys, will revi ew

2.

light will flash. To clear , pus h key and release.

origina l cooking , holdi ng and pro be temperatu re

COOK Key — Temper ature range 200° to 325°F

setting s. The dis pla y will also ind ica te various

 

 

(93 ° to 162° C)

pro gramming and diagno stic infor mation.

 

Used to sel ect cookin g mod e and to revi ew the cook

10. Ready Ind icator Lig ht

3.

temp eratu re setting.

 

Illum ina tes whe n the oven has finishe d pre heating .

TIME Key — Maximu m time 24 hour s

11. UP and DOWN ARROWS

4.

Used to sel ect cook time and to revie w set time.

Used to increa se or dec rease set tim e, inc ludin g

PROBE Key — Temper ature range 50° to 195° F

cooking , holdi ng and prob e temperature settings.

 

 

(10° to 91°C)

12. START Key

 

 

 

Used to sel ect internal product probe tempera ture

Used to initiate a selected mode sequenc e whe n

5.

mod e and to rev iew probe temper ature settin g.

pre sse d an d rel e ased

. You may stop any mode of

HOLD Key — Temper ature range 60° to 205 °F

operation by p ress ing and ho ldi ng the START Key

 

 

(15 ° to 96° C)

unt il you hear a beep.

 

Used to sel ect food holdin g mode and to review set

13. Gree n Indic ator Light s

6.

holding temper ature.

 

Locat ed with in each funct ion key, the gre en light

Lock Indi cator

indica tes settings

functions as an operator prom pt indic ating

 

When illuminated, this symbol

addit ional operator act ion is required and also

 

used in the cooking sequen ce are loc ked and

ident ifi es current mode of opera tion.

 

can not be cha nged.

 

14. Amb er Ind icator Lig hts

7.

Halo Heat Indic ator

 

Locat ed below the COOK, TIME , PROBE and HOLD

 

Keys, the se indic ators will illuminat e to identify

 

When the oven is preheat ing, the Halo Heat

the cur ren t mode of operation and allows the

 

indica tor will illumin ate during preheati ng and

operator to iden tify the inf ormation cur rent ly

 

remai n steady until the oven reach es the set

sho wn in the LED disp lay.

 

cooki ng temp erature. When the tem per atur e has

15. PRESET Progra m Ke ys

 

sta bilized, the indic ator will illum inate per iodi cally

Provi des mem ory stora ge and oper ation of up to

8.

as the oven calls for heat.

 

eight ope rator set cooking pro grams for spe cific

Oven Preheat Light

 

pro duc ts (A thr u H).

I ena bles locking abili ties.

 

Ill uminates until the oven is prehe ate d.

16. CANCEL Key

 

 

 

 

 

Used to era se a progra m from memory sto rag e.

IMP ORTANT

Do not use the oven if the controls are not prope rly functionin g. Refer to the Trouble Shooting Guide locat ed in

this manual or call an authorized service technician.

PG. 14

TH/I II IN STAL LATI ON /OPERATI ON/SERVI CE MANUAL

Page 15
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Alto-Shaam 1200-TH/III manual OP E R ATI NG NST RUC Tions, CON Trol Features

1200-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.