N Ge R, Are a ND Clea Ning | Alto-Shaam 1200-UP, 1200-S specs

C ARE A ND CLEA NING

The cleanlin ess and appearance of this equipme nt will cont ribu te consider ably to operatin g effic iency and savory, appet izing food . Good equipme nt that is kept clean works better and lasts longer.

CLEAN THE HOLDIN G CABINET DAILY :
1.	Disconn ect unit from power sou rce, and let cool.
2.	Remove all det ach able items such as shelve s,
	sid e racks, and drip pan. Clean these items
	sep arat ely with a good grease solvent or
	comm ercial deterg ent. Rinse wel l and dry.
3.	Clea n inte rior metal surfa ces of the uni t
	wit h a damp, clea n cloth and any goo d
	comm ercial deterg ent or grease solvent at the
	recomm ended strength.
	Spr ay heavily soiled areas
	wit h a water solub le
	degrea ser and let stand for
	10 minutes, then remov e
	soil with a plastic scourin g
	pad . Rinse by wip ing with
	a Sponge and clea n warm
	wate r to remove all residue.
	Remov e exce ss water with
	sponge and wipe dry with a clean clo th or air
	dry.	Replace side rac ks and shelves.
NOTE:		Avoid the use of abrasive cle aning,
		comp ounds, chlori de based cleaners, or
		clean ers cont aining qua ternary salts. Never
		use hydrochloric acid (muria tic acid ) on
		stai nless steel.

DA NGE R

DISCO NNECT UNI T FROM

POWER SOURCE BEFO RE

CLEANI NG OR SERVI CING.

4.Clean con trol panel, door vents, door handles , and door gaskets thoroughly since these areas harbo r food debr is. Rinse by wiping wit h sponge and clean warm water. Wipe dry with a clean cloth.

5.Interi or can be wiped with a san itizing solutio n after cleaning and rinsi ng. This solutio n mus t be approved for use on stainless steel food cont act surfaces.

6.To help maintain the protecti ve film coatin g on polished stainless stee l, clean the exter ior of the unit with a cleaner recom mende d for stainles s steel surfaces . Spray the cleaning agent on a clean cloth and wipe with the grain of the

sta inless steel .

Always follow appropriate sta te or loc al health (hy giene ) regulations rega rding all appli cab le cle aning and sanitation requ iremen ts for

food serv ice equ ipment.

D A N GE R

AT NO TIME SHOULD THE INTERIOR

OR EXTERIOR BE STEAM CLEANED,

HOSED DOWN, OR FLOODED WITH

WATEROR LIQUID SOLUTION OF

ANY KIND. DO NOT USE WATER JET

TO CLEAN.

SEVERE DAM AGE OR

ELECT RICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

1200- S, 1200 -UP • INSTA LLAT ION /OPERAT ION /SER VICE MANUAL - PG . 17

1200-S, 1200-UP specifications

Alto-Shaam has long been a frontrunner in the realm of commercial cooking equipment, and their latest offerings, the Alto-Shaam 1200-UP and 1200-S, exemplify their commitment to innovation, quality, and efficiency. Designed for operators across diverse foodservice settings, these units combine precision cooking with versatility to meet the demands of modern kitchens.

The Alto-Shaam 1200-UP features a unique, patented Halo Heat technology. This innovation utilizes a gentle, consistent heat that surrounds food, ensuring even cooking without excessive drying. This technology excels in maintaining food quality and allows for holding foods at optimal serving temperatures without compromising on taste or texture. This makes it ideal for busy restaurants, catering events, and even institutional settings.

On the other hand, the Alto-Shaam 1200-S offers similar cooking capabilities but is tailored for different operational needs. It features a robust design to handle high-volume demands while maintaining reliability and efficiency. Both models are designed with user-friendly controls, enabling chefs to set precise temperatures and times for various cooking applications.

The Alto-Shaam 1200-UP and 1200-S come equipped with digital smart controls that facilitate intuitive operation. Programmable settings allow for easy customization, enabling operators to save time and maximize productivity during peak service periods. The precise temperature control provided by these systems minimizes food waste and ensures consistency, which is crucial in a high-paced culinary environment.

Another significant characteristic of these models is their energy efficiency. Both the 1200-UP and 1200-S utilize advanced insulation technology to retain heat, reducing energy consumption and operational costs. This sustainable design not only benefits the bottom line but also reflects a growing trend towards environmentally responsible cooking practices in the foodservice industry.

Both units offer ample cooking capacity, making them perfect for various food items, whether it be meats, vegetables, or baked goods. Their durable construction ensures longevity, and their sleek design fits seamlessly into any kitchen layout. Additionally, they are equipped with easy-to-clean surfaces, simplifying maintenance and promoting a hygienic work environment.

In summary, the Alto-Shaam 1200-UP and 1200-S stand out with their cutting-edge Halo Heat technology, user-friendly controls, energy efficiency, and versatile cooking options. With these advancements, Alto-Shaam continues to empower foodservice operators to elevate their culinary offerings while optimizing their day-to-day operations.

Alto-Shaam 1200-UP, 1200-S manual N Ge R, Are a ND Clea Ning, Clean the Holdin G Cabinet Daily

Models: 1200-S 1200-UP