i n s t a l l a t i o n

user safety information

This appliance is intended for use in commercial establishments where all operators are familiar with the purpose, limitations, and associated hazards of this appliance. Operating instructions and warnings must be read and understood by all operators

and users.

1.Make sure the unit is connected to the appropriate power source.

2.Use hand protection when handling hot items.

3.Preheat the unit for 30 minutes before use.

4.Be certain only hot foods are placed into the unit.

before initial use:

Before operating the unit, clean both the interior and exterior of the unit with a clean, damp cloth and mild soap solution. Rinse carefully. Clean and install the drawer warmer pan(s). The drawer assembly is completely removable. Clean as a sanitation measure.

HEATING CHARACTERISTICS

The drawer warmer is equipped with a special heating element. Through this Halo Heat concept, the heating element is mounted against the walls of the unit to provide an evenly applied heat source controlled by a digital control. The design and operational characteristics of the unit eliminate the need for a moisture pan or a heat circulating fan. Through even heat application, the quality of food products is maintained up to several hours or more.

FOOD PRODUCT TIPS

Bread and Rolls

Breads and rolls are traditionally difficult to hold for prolonged periods due to the very low moisture content of these products. For best results and longest possible holding life, it is recommended these products be placed in a plastic bag while in the warming drawer. Breads and rolls should be held at a temperature no higher than 120° to 140°F (49° to 60°C).

Potatoes

For the best results when holding potatoes:

1.Do not overcook.

Regardless of the temperature at which potatoes are cooked or what type of oven is used, it is important that this product does not achieve a final internal product temperature in excess of

195°F (91°C). Over-cooking will further reduce the moisture content and consequently, reduce the holding life. Potatoes should be removed from the oven when they reach an internal temperature of approximately 190°F (88°C).

After they are removed from the oven, the internal temperature will continue to increase.

2.Allow potatoes to stabilize before placing in drawer warmer.

When potatoes are removed from a conventional high-temperature oven, they have an extremely high surface temperature. If they are placed in the drawer warmer while they are this hot on the outside, moisture will be pulled from the inside of the potato and condensation will form on the outside. Holding results under these conditions will not be totally satisfactory. Remove potatoes from the oven and allow the surface temperature to stabilize before placing them in the controlled holding atmosphere of the drawer warmer.

MN-29742 • Rev. 1 (04/13) • Drawer Warmer Installation/Operation/Service Manual • 7

Page 8 Page 10
Page 9
Image 9
Alto-Shaam 500-1D, 500-3D, 3DN, 2DN, 500-2D, 1DN, drawer warmers manual User safety information, Before initial use
Page 8 Page 10

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.
Top Page Image Contents