RE THER M M ODE

The Rethe rm mode c an be us

ed to ret hermalize

(regener ate) p ortioned

food

on

 

 

 

 

plates , tr ays,

or pla tters wi

thi n a sho rt period of t ime. S team is automa tica lly

injected

 

 

 

 

into th e ove

n com par tment as require

d. Item s are brou

ght up to

pro per serving

 

 

 

 

temper ature s wi tho ut dry e

dges or condensate forming on t

he p lates.

 

 

 

 

 

 

 

 

PRESS T HE ON/OFF

POW ER KEY TO THE ON POSITION.

 

 

 

 

 

 

 

 

PRESS T HE RET HER M M ODE KEY.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The las t se t va lues or the

default

setti ngs w ill appe ar i n the dis pla y.

 

 

 

 

 

 

 

 

 

PRESS TH E START KEY TO COOK AT THE SETTING S SHOWN.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TO C HANGE THE SETTINGS SHOW

N:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PRESS T HE TEMPERAT URE KEY.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The c ooking

tempe rature

will appe ar hi ghl ighte d wi thi n the

ove n dis play .

 

 

 

 

 

Pr es s the

up

 and

down

 ar row

ke ys

or r otate

the

adjus tment

knob

 

 

 

 

to se lec t the

desi re d c ooking te

mper atur e .

 

 

 

 

 

 

 

 

 

 

• 248° to 320 °F ( 120 ° to 18 0°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TO COOK BY TIM E:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PRESS T HE TIME KEY.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The c ooking

time

wi ll appear highlig hted w ithi n the ov en di spl ay.

 

 

 

 

 

 

Press the u p  and down  arrow keys or rotate the adjustment k nob to select the

 

 

 

time desired …

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

or

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Se t c ontr ol fo r cont

inuous

op erat io n b y rot atin g th e adju st men t k nob to th e

 

 

 

ri ght u nti l

 

appears

in the

di spla y.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TO COOK BY INT ERNAL PRODUCT

TEMPER ATURE:

 

 

 

 

 

 

 

 

 

 

 

PRESS T HE COR E TE MP KEY.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The c ore temperature wi ll appear highl ighted w ithi n the ov en di spl ay.

 

 

 

 

 

Pr es s the

up

 and

down

 ar row

ke ys

or r otate

the

adjus tment

knob

to

 

 

 

se le ct the in ter nal tem pe ratur e de sir ed

and i nser t the

pr oduc t probe.

 

PRES S THE STAR T KEY TO BEGI N THE RETHERM MODE.

 

 

 

 

 

 

 

• The set cooking tempe ratur e will ap pear in the disp lay . To adjust the set temperature

, press the

key

 

once and make cor rections as requi red . To di splay the a ctual o ven temperature

, press the

key twice.

• The remaining co oking time will app ear in the d isplay. To disp lay the set time

or to

change the set

 

 

values fo r t ime duri ng oper atio n, press t he ti me ke y

once a nd make corrections as

require d.

 

• The actual internal product tempera ture w ill appear in the disp lay. T o display the set internal product

temperature or to c hange the set val ues for core temperature during ope ration, press the key once and ma ke cor rections as requi red.

Whe n the cooking time

has

expire d or

the ope rator s et i nter nal temperature has been reached, a buzzer

will s ound i ndica ting the

end of the ope

rati ng mode.

• To stop the buzze r, press

the sta rt/ stop k ey

or ope n the ov en door.

To check t he le ngth of time the p roduct has been oper ating in the core temperature time ke y along with the core temp erature key . The time period will appear

mode, press and hold the at the top of the displa y.

16.

Page 19
Image 19
Alto-Shaam 1020, 1218 RE Ther M M ODE, Press TH E Start KEY to Cook AT the Setting S Shown, To C Hange the Settings Show

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.