Cleani ng an d Maintenance

ELECT R IC MO D ELS

STAN DAR D C ONT ROL DELU XE CO NT ROL

ALLOW THE UNIT TO PREHEAT FO R 30 MINUTES.

Afte r a p eriod of 30 m inutes —

PRESS THE ON/OFF POWER KEY TO THE OFF POSITION.

6.

Open the ov en do or. USING H AND PROTECTION, ro tate th e Steam G

enerator Drain Cap

￿ until

 

water begins to fl

ow fr om the four h oles in

t he c ap . In a pproximately 20 to

60 seco

nds, a suf

ficie nt

 

qua nti ty of w ater

wil l ha ve drai ned from t he s team g ener ato r s o that the d

rain cap can be completely

 

remove d. Let the w ater c onti nue to drain u

ntil th e f low c ompletely s ubsides .

 

 

7.

Loosen the th umb sc rew(s) an d swin g Fan

Gu ard Co ver P late ￿ toward the back of the oven.

Using

 

the hand-he ld ho se, di rect a s tre am o f water dire ctly i nto t he S team Generat or Drai n ￿ and Steam

 

Exit Port ￿ seve ral times . Cl ose the swin g-out Co ver P late ￿. Lock the cover into p

lace and t

ight en

 

thumb screw( s) . Clo se the ove n do or.

 

 

 

 

 

PRESS THE ON/OFF POWER KEY TO THE ON POSITION.

 

 

 

 

A n ew supp ly of fresh water will begin to flush the s team ge nerator.

 

 

 

 

ALLOW THE WATER TO RUN FOR 2 MINUTES

 

 

 

 

to c ontinue to

fl ush out al l r emaining sol ution.

 

 

 

PRESS THE ON/OFF POWER KEY TO THE OFF POSITION.

8. Open oven do or. USING HAND PROT ECT ION, replace th e Steam Generator Dr

ain Cap

￿ by

turn ing it cloc kwi se un til there i s a sli ght r esist ance. C lose o ven door.

 

 

 

PRESS THE ON/OFF POWER KEY TO THE ON POSITION.

 

 

 

The unit w ill start to fil l.

 

 

 

 

PRESS THE STEAM MODE KEY AND THEN PRESS THE START KEY.

 

 

ALLOW UNIT TO RUN FOR 20 MINUTES IN THE STEAM MODE.

 

 

 

PRESS THE ON/OFF POWER KEY TO THE OFF POSITION.

 

 

 

9. Open the ov en do or. USING H AND PROTECTION, ro tate th e Steam G

enerator Drain Cap

￿ until

water begins to fl

ow fr om the four h oles in t he c ap . In a pproximately 20 to

60 seco

nds, a suf

ficie nt

qua nti ty of w ater

wil l ha ve drai ned from

t he s team g ener ato r s o that the d

rain cap can be completely

remove d. Let the w ater c onti nue to drain u ntil th e f low c ompletely s ubsides . Rep lace the St eam

Generator D rai n Ca p ￿ by tur nin g it clo

ckwis e un til t here is a slight resistance.

 

 

At the e nd of the

pr oduc tio n day, leave th

e do or s lig htly ajar.

 

 

 

THE U NIT IS NO W READY TO BE USED.

DO NOT COOK I N ANY PROGRA M MODE WITH ScaleFree OR VINEGAR IN T HE ST EAM GEN ERATO R SYS TEM .

Cleani ng and Maint ena nce

128.

Page 131
Image 131
Alto-Shaam 1020, 1218 operation manual To c ontinue to Fl ush out al l r emaining sol ution, Unit w ill start to fil l

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.