PROGRA M F UNCTION

 

 

 

 

 

 

 

 

 

 

 

 

RA P ID- TO UCH

K EYS

 

 

 

 

 

 

Rapid -Touch p rogramme d qui ck-keys pro vide t he o perator wi th the

 

 

 

 

abi lity to assign pr ocedure s used on

a regul

ar bas is t o in dividu al keys

 

 

 

 

that ca n be iden tifi ed with a

pi cture gr aphic resembli ng the p roduct .

 

 

 

 

Vario us p ictur e grap hics are

i ncl uded with the Com

bitherm o ven .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TO ASSI GN A PROCE

DU RE TO

A P ROGRA M RAPID-TO U CH KEY

 

 

PRESS THE P ROGRAMME D M ENU KEY.

Rotate the adjustment knob t o highlight the procedure to be as signed to Rapid- Touch operation.

PRESS A ND HOL D THE S ELECTED RAPID TOUCH KE Y F OR A PERI OD OF THREE SECONDS .

Whe n th e buz zer s ounds, the progra has be en a ssi gned to the Rapid-T

mme d pr oc edur e ouch k ey sel ecte d.

 

Ide nti fy the

R ap id-Touch key with

a corre

spondi ng

pictur e graphi c.

 

 

 

 

 

 

 

 

 

 

 

 

TO OP ERATE A PROCE

DURE ON RAP

ID-T

OU CH

KEY

 

PRESS AN A SSIGNE D RAPID T OUCH KEY.

 

 

 

 

The indicator light to the u pper right of the selected Rapid-Touch key will illuminate. T he oven will b egin o perating as programmed with the display indicating the name of the proced ure, the step number, the total number of steps, and the temperature, time, o r internal product temperature.

01/02 ROAST CHICKEN

350F

When the cook ing time for

all

programme d modes has ex pired or the operator set internal temperature has

 

been reache d, a buzzer wil

l s ound indicating the completio

n of the program.

 

 

• To stop the buzzer, pre

ss the s tart/stop key

or ope n the oven door.

 

 

 

 

 

 

 

On ce a Ra pid -Touch key is p ro gramm ed wit h a pro

cedu re,

care should be taken not to

 

 

pr ess a nd ho ld the prog

ramm ed key wit

h ano ther p

roced ure highlighted in the display

 

 

by mea ns of t he progr

am med me

nu key. The

h ig hlig ht ed procedure will override the

 

 

Rap id-To uc h k ey progr

am and th

e p ict ure grap

hic will no

longer match the procedure

.

 

 

 

 

 

 

 

 

 

 

 

DE LU XE MO DEL PROGRAM MING FEATURES

40 .

Page 43
Image 43
Alto-Shaam 1020 To Assi GN a Proce DU RE to Rogra M RAPID-TO U CH KEY, To OP Erate a Proce Dure on RAP ID-T OU CH KEY

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.