Dail Y G Asket Cleaning, Daily O V EN Clea NIN G

Cleani	ng	an d	Maintenance

Establish ing	a rout ine	cle ani ng and mai ntenance schedule will				help	keep the Comb itherm oven runnin g at top
operat ing eff ici ency		and is an	abs olutely	essentia l	part of	a	comprehensive	san ita tion prog ram. Good
equi pment mai nta ined		and kept clean works		bett er and	las ts lon ger. PROTECT			YOUR INVEST MENT.

DAIL Y G ASKET CLEANING

It is important to prolong the life of the oven gasket by

cleaning this item on a daily basis. Routine cleaning will

help protect the composition of the gasket from

deterioration caused by acidic foods.

DAILY O V EN CLEA NIN G

To be performed at the end of the production day or

between production shifts.

DA ILY STE AM GE NE RAT OR FL USH

(EL EC TR IC B OI LER EQUI PP ED M ODE L S O N LY )

1. After allowing the oven to cool, wipe the gasket and crevices with warm detergent solution and a clean cloth.

2. Remove detergent be wiping the gasket and crevices with clean rinse water and a cloth.

Do not remove or place gasket in the dishwasher.

When operating the oven on a regular basis, the steam

generator must be flushed once a day. This procedure will

prevent lime deposits and scale build-up from forming in the

steam generator. A steam generator flush is automatically

initiated during the cleaning function on S-Control models.

PROBE USAGE AND CLEANING

After eac h use of the CORE TEMP mode, wipe the probe tip with a clea n paper towel to rem ove foo d debris . Follow by wiping the probe with a dispo sable alcoho l pad. Return the probe to the proper door bra cket positi on.

PROBE CLEAN ING PROCEDURE S

1. Remove all food soi l fro m probe between loads and at the end of each pro ducti on shift. Wip e the entir e probe, probe cabl e assem bly, and probe holdi ng brack et with war m deter gent sol utio n and a clea n cloth.

2. Remove det er gen t by wiping the pro be, cable, and brack et with cle an rinse wate r and a clot h.

3. Wipe pro be and probe brack et with dis posab le alcoh ol pad or san itizin g sol utio n reco mmend ed for food cont act surface s.

4. Allow probe and cable to air dry in the prob e hol din g bra cke t.

5. Wipe the probe with a disposabl e alcoh ol pad pri or to inse rti ng in a new food pro duct.

REG U LAR DEC ALC IFIC AT IO N

(EL EC TR IC B OI LER EQUI PP ED M ODE L S O N LY )

It is VERY important to decalcify the steam generator, particularly in areas with extremely hard water. In addition to the daily steam generator flush, this procedure should be performed once a month or more frequently depending on usage and water conditions.

MO N TH LY CLEA NING

1. Spray Head

2.	Water Intake Filter	1

3. Drain Pipe	2
	2
	3

ALLOW THE OVEN TO COOL BELOW 280°F (140°C )

BEFORE STARTING THE AUT O-CLEAN FUNCTION. NOTE: The temperature in the display indicates the air temperature inside the oven compartment and not the interior walls of the oven. Always make certain to allow the oven walls to cool to a minimum of 280°F (140°C) before cleaning.

Cleani ng and Maint ena nce

122.

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.

Alto-Shaam 1020, 1218 Dail Y G Asket Cleaning, Daily O V EN Clea NIN G, Probe Usage and Cleaning

Models: 1020 1218

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Maintenance