CARE AND CLEANING

The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory, appetizing food. Good equipment that is kept clean works better and lasts longer.

THOROUGHLY CLEAN DAILY:

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

2.Remove, cover or wrap, and refrigerate food.

3.Remove drawer pans and clean separately. The drawer assembly is completely removable. Remove from the cabinet and clean to prevent a build-up of food residue from interfering with the function of the drawer assembly. Regular cleaning will help prolong the life of these parts.

4. Clean interior metal surfaces of the unit with a damp, clean cloth and any good commercial detergent or grease solvent at

the recommended strength. Use a plastic scouring pad or

oven cleaner for difficult areas. Rinse carefully to remove all residue and wipe dry.

NOTE: Avoid the use of abrasive cleaning, compounds, chloride based cleaners, or cleaners containing quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel.

5.Wipe control panel, vents, handles, and gaskets thoroughly since these areas harbor food debris.

6.Interior can be wiped with a sanitizing solution after cleaning and rinsing. This solution must be approved for use on stainless steel food contact surfaces.

7.To help maintain the protective film coating on polished stainless steel, clean the exterior of the unit with a cleaner recommended for stainless steel surfaces. Spray the cleaning agent on

a clean cloth and wipe with the grain of the stainless steel.

Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for foodservice equipment.

DANgEr

DIScONNEcT uNIT frOM pOwEr SOurcE bEfOrE cLEANINg Or SErVIcINg.

D A N g E 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.

SEVErE DAMAgE Or

ELEcTrIcAL hAZArD

cOuLD rESuLT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

MN-29742 • Rev. 1 (04/13) • Drawer Warmer Installation/Operation/Service Manual • 11

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Alto-Shaam drawer warmers, 500-3D, 3DN, 500-1D, 2DN Thoroughly Clean Daily, SEVErE DAMAgE Or ELEcTrIcAL hAZArD COuLD rESuLT

drawer warmers, 1DN, 500-2D, 2DN, 500-1D 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.