PROGRA M F UNCTION

CRE ATI NG A NE W CO OKING PR OCED UR E Cookin g pr oce dures fo r i tem s pr epared on a r egular bas is c an be stored in memory.

PRES S THE P ROGRAM IN STALL/EDIT KEY.

Press the up  and d own  arrow key s or r otate the adjus tme nt k nob unti l the new proc edur e

symb ol is highli ghte d in the display .

PRES S THE P ROGRAM IN STALL/EDIT KEY TO CONF IRM TH E SELECT ION.

All c ook ing mode ke ys wi ll begi n to flash and 01 /01 will app ear at the top of th e dis play i ndi cating the fi rst c ook ing step .

SELECT AN D PRE SS THE F IRST RE QUIRE D CO OKING M ODE .

Set cooking mode functions for temperature and time, o r internal core temperature. Add any auxiliar y functions along with the moisture vent ing feature. Follow the basic oper ating instructions located in this booklet. Auxiliary

functions can be added b y pressing the chef fu nction key after entering the oper ating mode par ameters for each individual step and pressing the up  and down  arrow keys or rotating the adjustment knob to select the auxiliary function required . Press t he chef function key to confirm the auxiliary fun ction set ting(s) fo r each s tep.

PRES S THE P ROGRAM IN STALL/EDIT KEY TO CONF IRM TH E FIRST STE P.

SELECT AN D PRE SS THE S ECO ND REQ UIRED COO KING M ODE.

The di splay w ill in dicate 02/0 2 in dica ting th e seco nd c ooking m ode s tep. Set a ll co oki ng mode func tion s as ind icat ed abo ve.

PRES S THE P ROGRAM IN STALL/EDIT KEY TO CONF

IRM TH E SECOND STEP.

 

 

CONTINUE WITH THE ABOVE INSTRUCT IONS UN TIL ALL MO DE S TEPS AN D FU NCTIONS ARE ENTERED .

UP TO 20 COOKING MOD E STEPS CAN BE

SAVED IN A SINGLE PROCEDU RE.

 

 

AFTER ALL FUNCT IONS A RE E NTERED,

PRES S THE PROGR AM INSTALL/E DIT KEY TO CONFIRM THE NEW PROCEDU RE.

Name the procedure.

Rotate the adjus

 

tment

knob to

selec

t

 

th e

firs t lette

r o f the pro

ce dure name.

Pres s the

up  and

 

 

dow n  arr ow ke y to sel

ect second le

tter

positi

on a nd rota

te

A

th e

adj ust me nt knob to s

el ect the s econd

 

le tter.

Conti

nue for

 

—— —— ——

each

subse que nt alph a c harac ter, numb

er,

or s ymbol re quir ed.

 

PRES S THE P ROGRAM IN STALL AND EDIT KEY TO

 

CONF IRM THE PROCEDU

RE NAME.

Rot ate th e a djus tmen t kn ob to highlight an u

 

noccup ied, n umbere d memory loca tion wi thi n the

progr ammed menu. If a n oc cupi ed locat ion is select ed, th e exis ting pr ocedu re w ill b e

repl ace d by the

ne w pr ocedur e.

 

 

 

 

 

 

 

 

PRES S THE P ROGRAM IN STALL AND EDIT KEY TO

 

CONF IRM THE PROG RAM INSTALLATION.

T he

dis play

will in dicat

e “p lea se wa it”

a nd

wi l l re tur n to the m

ain menu di spl ay .

 

 

DE LU XE MO DEL PROGRAM

MING

FEATURES

 

 

 

34 .

Page 36 Page 38
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Image 37
Alto-Shaam 1020, 1218 Pres S the P Rogram in STALL/EDIT KEY, Select AN D PRE SS the F Irst RE Quire D CO Oking M ODE
Page 36 Page 38

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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