CA RE and CLEANING

The cleanl iness and appear anc e of

this unit will con trib ute

con siderably

to operating efficien cy and savory,

appe tizin g food. Good

equipm ent

kep t cle an works better and lasts longer.

 

THOR OUG HLY CL EAN DAI LY

1.Disconnect unit from power source, and let cool.

2.Remove, cover or wrap, and refrige rate food.

3.Remove dra wer pans and clean separately. The

drawer assembly is complet ely removable. Remove from the cabin et and clean to pre vent a build-up of

foo d residue

from

inter fering

with the function of

the dra wer assemb ly. Regular

cleaning will hel p

prol ong the

life of

these parts .

4.Clean inter ior metal surfaces of the unit with a damp, clea n cloth and any good commer cial deter gent or gre ase solve nt at the recommend ed strength . Use a plastic scour ing pad or oven cleaner for dif fic ult areas . Rinse car efully to remove all residue and wipe dry.

NOTE :

Avoid the use of

abras ive cleaning,

 

 

 

compo unds, chloride based

cleaners,

or

 

 

clean ers contain ing quaternary

salts.

Never

 

 

use hydr ochloric

acid (muriatic

acid)

on

 

 

stain less steel .

 

 

 

 

 

5.

Wip e control panel, vents , handles,

and

gas kets

 

thorough ly sin ce these

area s harbor

food debris.

6.

Interio r can be wiped

with a sanitizing

solution

 

after

clean ing and rinsing . This

solution

must

 

be approved for use on stainless

steel

food

 

contact surf aces.

 

 

 

 

 

7.To help maintain the protective film coating on

polish ed

stain less steel,

clean the

exterior

of the

unit with a clea ner recommended

for stainless

ste el

surf aces.

Spray the

cleaning

agent

on a cloth

and

wipe wit h the grain

of

the stainless

stee l.

 

 

Always follow appr opriate

state

or

local

hea lth

 

(hygien e) regul ations reg arding all

appl icab le

cleaning

and san itation requ irements for

food service equ ipment.

DA NGE R

DIS CONNECT UNI T FROM

POWER SOURCE BEF ORE

CLEANI NG OR SER VICING .

D AN GE R

AT NO TIME SHOULD THE INTERIOR

OR EXTERIOR BE STEAM CLEANED,

HOSED DOWN, OR FLOODED WITH

WATER OR LIQUID SOLUTION OF

ANY KIND. DO NOT USE WATER JET

TO CLEAN.

SEVER E DAMAGE OR

ELECTR ICA L HAZ ARD

COULD RES ULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

Dr awe r Warm er Ins tallation/ Operation/Service

Manu al • 13.

Page 13 Page 15
Page 14
Image 14
Alto-Shaam 1DN, 3DN, 2DN manual CA RE and Cleaning
Page 13 Page 15

1DN, 2DN, 3DN specifications

Alto-Shaam, a distinguished name in the foodservice equipment industry, has made significant advancements with its 3DN, 2DN, and 1DN series cook and hold ovens. These innovative units are specifically designed to meet the demands of modern kitchens, combining efficiency, versatility, and reliability.

The Alto-Shaam 3DN is known for its spacious design, accommodating substantial quantities of food while maintaining consistent temperature control. It features a unique Halo Heat technology, which ensures gentle, even cooking without the need for steam or high humidity. This patented design not only enhances food quality but also minimizes the risk of drying out dishes. Operators appreciate the ease of use, facilitated by a clear digital display that helps to adjust settings and monitor cooking progress seamlessly.

Following closely, the 2DN model offers a mid-range solution, perfect for kitchens that require versatility without the extensive capacity of the 3DN. The 2DN maintains the same advanced Halo Heat technology, focusing on energy efficiency and economical operations. With programmable controls, chefs can set precise cooking times and temperatures, allowing for repeatable results with various menu items. This model is particularly suitable for smaller establishments that prioritize quality and consistency but may not have the same volume needs as larger operations.

The 1DN represents the compact solution within this trio, catering perfectly to limited kitchen spaces while still delivering exceptional performance. Despite its smaller footprint, the 1DN does not compromise on the hallmark features of Alto-Shaam’s ovens. It allows for cooking and holding in one unit, ensuring that food is served hot, fresh, and at the ideal texture. The innovative controls are user-friendly, making it accessible for staff at all skill levels.

All three models share common characteristics, such as a robust stainless steel construction for durability and easy cleaning. They are engineered to enhance cooking capabilities without complex configurations or labor-intensive setups. This design focus minimizes downtime and maximizes productivity in fast-paced kitchen environments.

Whether it’s the expansive capabilities of the 3DN, the balance of the 2DN, or the efficiency of the 1DN, Alto-Shaam has created a range of cook and hold ovens that cater to various operational needs. These ovens are ideal for everything from roasting to holding, proving that quality and performance can coexist with efficiency in the culinary world.
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