Care AN D CLE ANI NG

C LEANING AND PR EVENTI VE MAI NTENANCE


PROTE CTIN G STAINLESS					STEEL SURFACES
It is impor tant to guard aga ins t
	corrosion in the care of
		stainles s steel surfaces.
		Harsh, corros ive, or
		inappropr iate chemic als can
prot ect ive sur face		compl etel y des tro y the
	layer of stain less steel.
Abra siv e pads, steel		wool,		or metal implements
will abrad e sur faces		causin g damage				to this
prot ect ive coating	and will			even tually		resu lt in
areas of corrosion.		Even water, part icular ly hard
water that conta ins high to mode rate						oxidation
concen trations of chloride,				will cause
and pitting that result			in rust and cor rosion .				In
addi tion, many acidic			foods		spilled and left		to
rem ain on metal surfaces are cont ributing fac tor s
that will corrod e surfaces .
Proper cleaning agents, materials, and
meth ods are vital	to maint ain ing the appeara nce
and life of this appliance.				Spilled foods sho uld be

rem ove d and the area wip ed as soon as possible but at the very lea st, a minimu m of once a day. Alwa ys thoroug hly rinse surfaces aft er using a cleaning agent and wipe standin g water as quickly as possible after rinsing.

CLEANING AGENTS

Use non-abrasive cleaning products designe d for use on sta inless steel surf aces. Cleaning agents must be chlori de- free com poun ds and must not con tain quaternary salts. Never use hydro chl oric acid (muri atic acid ) on stainless steel surfac es. Always use the proper cleaning agent at the manufactu rer' s recomm ended stre ngt h.

Contact your loca l cle aning supplier for product recom mendations.

CLEANING MATERIALS

The cleaning function can usu ally be accomplished with the proper cleaning agent and a soft, clean cloth . When mor e aggressiv e methods must be employ ed, use a non-abrasiv e scou ring pad on diffic ult areas and make cert ain to scrub with the visi ble gra in of surfa ce metal to avoi d surface

scr atches. Never use wire brushes, metal scouring pads, or scra pers to remove food residu e.

PG. 22

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

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.

Alto-Shaam 1200-TH/III manual Care AN D CLE ANI NG, Leaning and PR Eventi VE MAI Ntenance

Models: 1200-TH/III