PROGRA M F UNCTION

PRO GR AM E DI TING

ED IT A PROG RAMMED PRO CEDURE

PRESS T HE PROGRAMMED

ME NU KEY.

 

 

 

 

 

 

 

 

Rot ate th e a djus tmen t kn ob unti l t he p rocedure to be edit ed is h ighl ighted i n the di splay .

PRES S THE P ROGRAM IN STALL AND EDIT KEY.

 

 

 

 

 

 

Pre ss the up

 and dow n  arr ow

k eys

or r ota te

the a djustm

ent k

nob unti

l

th e edi t symbo

l i s hi ghl igh ted in the displ

ay.

 

 

 

 

 

PRES S THE P ROGRAM IN STALL AND EDIT KEY TO

CONF IRM THE

SE LEC TION.

 

The d isp la y w il l i ndi

cat e

the procedure

name,

cooking step number

 

( E X A M PL E :

“ 0 1 /0 5 ” =

S T E P

O N E

OF F IVE ),

a nd operat

ing

paramet

ers for

t em pe rat u re , time, or

int

ernal

pr od uct

temperature.

 

 

 

To cha nge the op era ting pa ram eters f or the f irs t st ep:

Press the

cook ing temp era tur e

key and ro

tat e t he ad justment knob.

Press the

ti me

key an d rota te the adjustm

ent kno b t o ch ang e t he c ooking ti me.

Press the

cor e tempe rature

key a nd rotate t he adju stment kn ob to change th e core tem p.

Aux ili ary fu ncti ons ca n be a dded by p ressing

th e chef fu nct ion

key afte r e nte ring th e

operating m ode pa ram eters for each individu

al s tep an d p ress ing t he up  and do wn  arrow

keys or

rot ate the a djus tme nt knob to select

t he au xiliary f unction re quir ed. Pr ess the c hef

fun ction

key to c onfi rm the a uxiliar y function

s etting.

 

 

 

Press the

dow n arr ow ke y fo r each sub sequent st ep o f t he p rocedure and mak e cha nge s to

each ste p as re qui red.

 

 

 

 

 

PRES S THE P ROGRAM IN STALL AND EDIT KEY TO

CONF IRM THE

SE TTING.

 

The dis pla y w ill i ndi cate the same name a

s the or igin al p rocedure, minus the la

st l ett er.

Install the

l ast le tte r by r ota ting th e adj ustmen t kn ob to th e cor rec t letter.

 

Renam e th e proce dur e by pr es sing th

e d own arro w key

to cle ar the dis play.

Pre ss the

up  an d dow n  arr ow key to

s el ec t eac h in div idu al a lp ha ch aracter,

num be r,

or symbol. R ota te t he a dju stm ent

kn ob t o select

each s ubs equent l

etter.

PRES S THE P ROGRAM IN STALL AND EDIT KEY TO

CONF IRM THE NAME.

 

PRES S THE P ROGRAM IN STALL AND EDIT KEY TO

INS TALL THE PROG RAM.

 

To re view th e set op erating parameters of

any p rog rammed proce dure , pr ess the progr ammed menu

key

and rot ate the adjustment knob u ntil the procedure to

be reviewed is hig hlig hted in the display. P res s the chef

function

key. The cooki ng mode key

for

the first

step will illum inate and the p rogra m m ode, temp erature ,

time, or cor e temperatu re wi ll appear in

the displ ay. Ro tate the adjustme nt knob to r evie w e ach step .

 

DE LU XE MO DEL PROGRAM MING FEATURES

36 .

Page 38 Page 40
Page 39
Image 39
Alto-Shaam 1020 ED IT a Prog Rammed PRO Cedure, Press T HE Programmed ME NU KEY, Pres S the P Rogram in Stall and Edit KEY
Page 38 Page 40

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.
Top Page Image Contents