Alto-Shaam 1200-UP, 1200-S EL Ectron IC Holdi NG C Abine T Spec IAL F EA TUR ES, Heat Recovery

OP ERATION

EL ECTRON IC HOLDI NG C ABINE T SPEC IAL F EA TUR ES

HEAT RECOVERY

The patente d SureTemp ™ heat recovery system in this uni t will immedi ately comp ensate for any los s of heat when the doo r is opened. In order to maintai n a more con sisten t cavity tem perature, the con trol will automat ically apply heat to the unit's interior while the door is open and for a sho rt time after the door is closed. If the door remains open for more tha n three minutes, the solid state ele ctronic con trol will sou nd three rapid beeps every ten

sec ond s until the doo r is closed.

HACC P DOCUME NTATION OPTIO N

Web-ba sed doc umen tation software prov ides both a simpl e and effec tive met hod of temperature recordi ng. The syste m is designed to interface with Alto- Sha am elect roni c coo k/hold ovens, hot food holding cabin ets, Combi the rm® comb i

oven/ steam ers, and Qui ckc hill ers™. All releva nt informa tion is recorded and stored, and is accessible from the conveni ence of one or more compute r stati ons. Store d informati on is displaye d in a

det ailed ove rvie w for evalu ation and printing as requi red.

• Reco rds cookin g and hold ing time and tempe rature

•Pass/fail sum mary for review or printi ng

•Autom atic data storag e accessibl e in a vari ety of for mats

•Supports up to 16 appliance addresses on one network

HACCP DOCUM ENTATIO N WITH

KITC HEN MANAGEMENT OPTION Web- based sof twa re incorp orates the latest

techn ology providing the ability to program, control, moni tor, and sto re all relevant cooking and hot food holding data through the Internet from a single site or multiple sites . Automa ted sampling , reco rd keeping, and set- point validation meet the requirements of esta blished HACCP criter ia.

Desi gne d to hel p manage the fully integr ated food service facility.

• HACCP com pliant automated loggin g datab ase

stor age/

• Pri nted HACCP report s

• Data analysi s for cor rective action

• “Rea l time” sen sor values and alarm s

• Alarm not ification via e-mail, pager, mobile phone

• Supports up to 16 appliance addresses on one net wor k

For more information refer to HACCP Spec Sheet #9015.

		DO UG H PROOF		ING	IN STRU CTION	S
MANUAL AND ELECTRON IC CABINETS			cabinets can be used for proofing dough . A water reser voir
With the add ition of a pan of water, warming
pan (#1775) and pan cover (#1774) is avail able as an option					from Alto -Shaam.
1.	Remov e dou gh from retarder or refrigerator		and allo w cover ed product to set up at room temper ature.
2.	Set holdin g therm ostat temp eratur e to 95°F		(35°C).
3.	Pour approximat ely 2 qua rts (c. 2 liters) of hot wat er into the optional wate r reser voir pan and plac e the
	pan on the bot tom surfa ce of the compartme nt.			The tem peratu re of the wat er should be 140° to 180°F
4.	(60 ° to 82° C).	to preheat for 45 to 60 minute s.
	Allow the cabinet
5.	Remove covering	and place dough in preheate d cabine t.
6.	Allow dou gh to remain in the cabi net until		it nearly doubles in size.
7.	Remov e prod uct from cabinet and bake according to produ ct manufact urer's direct ions. Brush with
	eggwash if desired.
NOTE: The above proof ing procedu re is a sugge sted guid elin e only. Due to variation from produ ct to
	prod uct, including quality and produc t weight, close adher ence the product					manufacturer's
	instr uction s is stron gly recommende d.

1200- S, 1200 -UP • INSTA LLAT ION /OPERAT ION /SER VICE MANUAL - PG . 13