CONTROL O P T I O N

Clea ning

an d M aintenance

 

 

CONTR OL

DE CALCIFI CA TIO N ON BO ILER EQU IP PED MOD ELS

 

us in g Sc al eFree™ or D ist illed White Vi

negar

O P TI ON

Scal eFre e™ Desc aling Compound i s an a cid-ba sed de scaler c ombined wi th a proprietary chelating agent that i s effecti ve in dis solving and r emov ing c arbonate , li me-s cal e and ir on scal e build-up cau sed by hard water . Sc aleFre e effi ciently and e ffe cti vely r emov es lime-scale build-up from combi ovens .

Scal eFre e™ is a non-ha zardous, Bi odegra dable Ci trus Ba sed Powder that when mixed with water become s a pow erful lime -scale remov er.

It is VERY imp ortant to dec alcify the o ven, p articularly in areas with extremely hard wat

er.

PERF ORM ONCE A MON TH in addition to t he dail y steam gen erator fl ush.

WITH TH E OV EN AT ROOM TEMP ER ATUR E

1. Begin deca lcif ication wi th the po wer knob i n the OFF positio n.

2.

Open oven doo r. Weari ng hand

 

 

protect ion, rotate th e Ste am Generator

STEAM RELIEF VALVE

 

Drain Cap ￿ until wa ter begi ns to flow

 

 

from the four ho les in the cap. In

STEAM EXIT

 

PORT

 

approximatel y 20 to 60 seconds, a

 

 

 

sufficient quantit y of wa ter will ha ve

STEAM

 

drained from the st eam gene rator so that

BYPASS

 

PORT

 

the drain cap c an be comp letely removed.

OVEN LIGHT

3.

 

 

 

Let the w ate r con tinu e to drai n until the

FAN

 

flow comp lete ly subside

s. Repl ace the

FAN GUARD

 

Ste am Ge ner ator D rai n Ca p ￿ by

 

COVER PLATE

 

tur nin g i t cloc kwise u ntil ther e i s a

 

 

slight r esista nce. C lose

ov en door.

STEAM

4.

 

 

 

GENERATOR

Using the ba tch mix ins

truc tion s on th e

DRAIN CAP

 

 

label, mix up 1 gall on of ScaleF ree™

 

 

solut ion at a t ime or one gall on of

OVEN DRAIN

 

distilled wh ite v inegar for c ounter top

 

 

models

and 3 gall ons of di sti lled wh ite

 

 

vinegar for floo r stand ing m odels .

 

 

Using a funn el in ser ted i nto the Steam

 

 

Relief

Valve ￿, slowl y pour s olution in

 

 

to t he

Ste am Gen erat or unti l ful l.

 

5. Remove fun nel from Ste am Rel ief Valv e ￿.

TUR N T HE SEL ECT ION K NOB

DURING D ECALC IFIC ATION TH E WATE R FLOWING

TO THE STE AM P OSITION.

 

FROM T HE D RAIN C AP I S E XT REM ELY HO T! USE

THE UN IT W ILL A DD WATER IF NEEDED

HAND PRO TE CTI ON WHE N TOUCHI NG THE ST EAM

GEN ER ATOR DR AIN C AP. D O NOT TOUC H T HE

AND BEG IN T O PRE HEAT.

WATER FLOWIN G OUT OF THE STEAM GENERAT OR

 

(Co ntinu ed o n ne xt p age)

DRAIN CAP OR STEA M GENERATOR D RAIN.

 

Cleaning

and M aint enanc e

129 .

Page 132
Image 132
Alto-Shaam 1218, 1020 operation manual Approximatel y 20 to 60 seconds, a, Sufficient quantit y of wa ter will ha ve

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.