COR E TEM PERATUR E PROBE MODE

A s an al te rna ti ve to timer

opera

ti on, the

C ore

Tempe ra tur e P robe mode can

be use d in

con junc tion with any

progr am

mode

to cook

by

sens ing inte rnal

pro duct te

mpe ratur

e. For

a mo re

acc urate

inte rnal te mpera

ture, a

spe cia liz ed Com bithe

rm produc t pr obe sense s te mpe ra ture

from four s trate gic

poin ts and di spl ays a te mper atur e aver age.

PRESS T HE ON/OFF POW ER KEY TO THE ON POSITION.

INSER T T HE PRODUCT P ROBE.

 

The prob e mu st be inse rted so

that the

tip i s positi one d i n the c enter of the food mass.

For liq uid or semili quid

foods,

sus pend the pr obe i n the c ente r of the product and

secure the prob e wire to the containe r e dge .

SELE CT A ND PRES S T HE R EQUIRED C OOK ING PROGRA M.

PRESS T HE TE MPERATURE 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 le ct the

de si red cooking tempe

ratur e withi n the

tem

perature range of

 

the coo ki ng m ode s elected.

 

 

 

 

 

 

PRESS T HE CORE TEMP 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 produc

t c utoff

te mpera

ture .

 

 

 

 

PRES S THE STAR T KEY TO BEGI N THE COOK ING MODE.

 

 

 

 

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

 

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 oper ator set i nternal

tempe rature has be en reached, a

buzzer will sound indicating the end of

the ope rating 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

mode, press and hold the

time ke y

along with the core temp erature key

. The time period

will appear

at the top of the displa y.

CHE F OP ERATING TIPS

 

 

 

 

 

 

To prev ent ov er-cooki ng,

remove pro duct from the

o ven as s

oon as the

re quired int ernal

temp erat ure i s re ached in

ei ther t he Core T

empera ture mode or the Co re Temper ature Del ta-T

mod e. Th e Co re Tempe rat ure

mode shoul d not be use d f or cooking thin pr oduct ite ms .

DO N OT USE THE PROB E WHEN CO OKING THIN PRO DUCTS.

18.

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Alto-Shaam 1020, 1218 operation manual COR E TEM Peratur E Probe Mode, Press T HE Core Temp KEY
Page 20 Page 22

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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