Clea ning an d Maintenance

PRO TECTI

NG

STAINLE

S S

S TEEL

SURFACE

 

S

 

 

 

 

 

 

 

 

 

 

 

 

 

It

is importa nt

to

gua rd

 

 

 

 

 

 

 

aga inst corr osion

in the care

 

 

 

 

 

of sta inless ste el surfa ces.

 

 

 

 

 

Harsh, corr osive, or

 

 

 

 

 

 

 

 

inapp rop ria te chemi cals can

 

 

 

 

 

compl ete ly destr oy the

 

 

 

 

 

 

 

prote cti ve surfa ce layer of

sta inless ste el. Abrasive

pads , ste el wool,

 

or

metal

implements

 

will abr ade

surfac es caus ing damage

to

this prot ectiv e coa ting

and will eventually

 

result

in

areas of cor rosion. Even

water, particularly

hard

 

water that

con tai ns high

to moder ate

concent rat ion s

of chlor ide,

will

cause

oxi dati on and pitting

that

 

result

in rust

and corr osio n. In addition,

many

acidic

foods

spil led

and left to

remai n on metal

 

surfaces

are

contri buti ng

fac tors that

will corr ode

surfaces.

 

 

Proper cleani ng agents,

materia ls, and methods

are

vital to maint ain ing the appe ara nce and

life

of

this

appliance. Spilled foods

shoul d be removed

and

the

area wiped

as soo n as

pos sible but at

the

very

least ,

a minimum

of onc e a day . Alway s tho rough ly rinse

surf aces aft er usi ng a cleani ng agent

and

 

wipe

 

 

sta ndin g wate r as quickly

as poss ible

after

rinsing.

CLEA N ING A GENT S

USE AUTHORI ZED COMBITHERM CLEANER ONLY

Cleaning agents must be chloride- free compo unds and must not contain qua tern ary salt s. Never use hyd rochloric acid (muriatic acid) on stainless steel surf aces. Unauthorized cleaning agen ts may discolo r or harm interior surf aces of the oven . Read and unde rstand label and material safety data sheet before using the oven cleaner.

CLEA N ING M AT ERIA LS

The cleaning function can

usua lly be accomplished with the proper cleaning agent and a soft, clean cloth . When

more aggr essive methods

must be employed, use a non -abrasive scouring pad on difficult areas and make certain to scrub with the

visible grain of surf ace metal to avoid surf ace

scr atches. Never use wire brushes , metal scouring pad s, or scrapers to remove food res idue.

TO PROTECT STAINLESS STEEL SURFACES, COMPLETELY AVOID

THE USE OF ABRASIVE

CLEANING COMPOUNDS, CHLORIDE BASED CLEANERS, OR CLEANERS CONTAINING

QUATERNARY SALTS. NEVER

USE HYDROCHLORIC ACID

(MURIATIC ACID) ON STAINLESS

STEEL. NEVER USE WIRE BRUSHES, METAL SCOURING PADS OR SCRAPERS.

Cleaning and Maint enanc e

121.

Page 123 Page 125
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Image 124
Alto-Shaam 1218, 1020 operation manual PRO Tecti Stainle Teel Surface, Clea N ING a Gent S, Clea N ING M AT Eria LS
Page 123 Page 125

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.
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