FR ENC H FRIE S

PREHEA T THE OVEN BEFO RE COOKING MODE OPERAT ION

COM BI TH ER M OVEN PRO CE DU RE

PRODUCT Fre nch Frie s, Frozen

PREHE AT THE COM BIT HERM TO

400°F (204°C).

FRIES TESTED AND RECOMMENDED :

MATERIALS Com bitherm Fry Baske t or

shee t pans

#71179 47003

#X23

Simplot Infinity, 5/16 x 3/8,

Lamb Wesson Generation 7,

Straight Cut, Ultra-Clear Coating

Natural Cut 3/8 fries

 

Regular Cut with Skin On

FAN SPEED

Ful l Speed

OVEN MODE

Conv ection

PRODUCT

PREPARATION

Place a single layer of froz en fries in the Fry Basket or on sheet pans.

Based on 2-1/2 lb (1,13 kg) of fries

per basket or half-size sheet pan

5 lb (2,3 kg) per full-size sheet pan

COOKI NG TEMPERAT URE 400° F (204° C)

SELEC T CO OKI NG T I M E

TIME R Press and Set TIMER

APPROXI MATE COO K TIM E

1 min ute

PRES S

USE APPROXIMATE COO KING TIME SHOWN

START

FOR FULL OR PARTI AL LOAD S

AN D

OVEN MODE

Com bination

COOKING TEMPERATURE 400° F (204° C)

 

 

 

 

 

SELEC

T CO OKIN G TI M E

 

 

 

 

 

TIMER

 

Pre ss and

Set

TIM ER

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

AP PROXIM ATE COOK TIME

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

6 minutes for one pan

 

 

 

 

 

 

 

 

 

 

 

9 minutes for ful l load

 

 

 

 

 

 

 

 

 

 

USE APPROXIMATE COOKI NG TIME SHOWN

 

 

 

PR ESS

 

 

 

 

 

 

FOR FULL OR PARTIAL LOAD S

 

 

 

 

STAR T

 

 

 

 

 

 

 

 

 

 

 

 

 

 

tem peratur

e set tin gs are sugge ste d

gui de li nes

only . Due

to

 

 

Ti me

and

 

 

variat

ion s in product

qua lit y, weigh t, and desired

degr ee of doneness

the

 

 

co ntrol s may require

som e adjustment fr om

the

time

an d

temperatures

 

 

show n. Al l coo king shoul d be based

on internal

pr od uct temperatur es.

 

 

STOP

 

T HE

COOKING

F UNCTION

AT ANY

 

 

 

TI ME

 

BY

PRESSING

THE

ST OP

 

KEY.

 

 

 

MAX IMUM CAPACIT Y

PRO DU CTIO

 

 

 

 

MODEL

6 half -size sheet pans

90 lb

6•10

 

(6 GN 1/1)

(41 kg)

MODEL

7 full- size sheet pans

210 lb

7•14

 

(7 GN 2/1)

(95 kg)

MODEL

10 half -size sheet pans

150 lb

10•1 0

(10 GN 1/1)

(68 kg)

MODEL

10 full- size sheet pans

300 lb

10•1 8

(10 GN 2/1)

(136 kg)

10•2 0

 

 

MODEL

12 full- size sheet pans

360 lb

12•1 8

(12 GN 2/1)

(136 kg)

12•2 0

MODEL

20 full- size sheet pans

600 lb

20•2 0

(20 GN 2/1)

(272 kg)

PA N

Half -Size sheet pans: 18" x 13" x 1"

SIZ ES

Full-Size sheet pans: 18" x 26" x 1"

GN 1/1: 530mm x 325mm x 20mm

GN 2/1: 650mm x 530mm x 20mm

NOTE S Combit herm Fry Basket Ite m #BS-26730

MISC ELL AN EOUS

106 .

Page 109
Image 109
Alto-Shaam 1020, 1218 operation manual Prehe AT the COM BIT Herm to

1020, 1218 specifications

The Alto-Shaam 1218 and 1020 are two innovative cooking solutions designed for modern culinary environments. Renowned for their advanced features and technologies, these units are ideal for a variety of food service operations including restaurants, catering businesses, and institutional kitchens.

One of the standout characteristics of both models is the use of Halo Heat® technology. This unique heating method eliminates the need for water pans, resulting in a consistent, low-temperature cooking environment that retains moisture and enhances flavor while simplifying the cooking process. Halo Heat technology ensures that food is heated evenly, reducing the risk of overcooking or drying out, while also minimizing energy consumption compared to traditional cooking methods.

The Alto-Shaam 1218 has a larger capacity, accommodating up to 18 full-size food pans, making it suitable for high-volume cooking. In contrast, the 1020 model offers slightly less capacity but is designed for flexibility, perfect for venues with space constraints. Both models feature digital controls that provide precise temperature management, enabling chefs to set and monitor cooking times and temperatures easily.

Another key feature of these units is their versatility. They can be used for a wide range of cooking methods, including holding, slow-cooking, and even baking, allowing food service operators to maximize their kitchen efficiency. The cabinets are designed to accept optional roll-in racks, which streamline food preparation and storage processes.

Alto-Shaam also emphasizes ease of cleaning and maintenance in the design of the 1218 and 1020 models. Smooth stainless-steel surfaces and removable components make it simple to keep the units hygienic, which is crucial in professional kitchen environments.

Moreover, both models are energy-efficient, contributing to lower operational costs and a reduced environmental footprint. Their durable construction promises long-lasting performance, ensuring a solid return on investment for food service operations.

Overall, the Alto-Shaam 1218 and 1020 embody a commitment to quality, efficiency, and innovation in the culinary industry. With their advanced technologies and user-friendly features, they present a reliable choice for chefs looking to elevate their food preparation and holding capabilities.