c l e a n i n g & maintenance

Preventative maintenance

In addition to the routine cleaning and maintenance procedures, there are several additional steps to be taken for both sanitation and to keep the oven running efficiently. These additional safeguards will help prevent down time and costly repairs.

DO NOT DISPOSE OF GREASE, FAT, OR SOLID WASTE DOWN THE OVEN DRAIN.

Fats and solids will eventually coagulate in the drain system, causing blockage. Consequently, water will back-up into the condenser and interior oven compartment, resulting in an oven that is inoperable.

MAKE CERTAIN THE DRAIN SCREEN IS ALWAYS IN PLACE. REMOVE ANY SOLID WASTE MATERIAL FROM THE DRAIN SCREEN BEFORE IT ENTERS THE DRAIN SYSTEM.

The routine removal of solids from the drain screen will help prevent blockage.

USE THE AUTHORIZED COMBITHERM OVEN CLEANER ONLY.

The use of unauthorized cleaning agents may discolor or harm the interior surfaces of the oven.

TO PROLONG THE LIFE OF THE DOOR GASKET, CLEAN THIS ITEM DAILY.

The acids and related compounds found in fat, particularly chicken fat, will weaken the composition of the gasket unless cleaned on a daily basis. Wipe with a hot, soapy cloth.

TO ADDITIONALLY PROTECT GASKET LIFE, ALLOW OVEN DOOR TO REMAIN SLIGHTLY OPEN AT THE END OF THE PRODUCTION DAY.

An open door will relieve the pressure on the door gasket.

ROUTINELY CLEAN DOOR HINGES.

Open oven door to relieve tension. Clean all parts of the hinge.

CLEAN prongs of removable probe daily. To ensure accurate internal product temperature readings, the prongs on the removable probe must be cleaned daily.

roll-in cart/food trolley cleaning (on equipped models)

1.Remove food trolley to a cart wash area. Trolleys may be cleaned using any mild cleaning detergent and warm water.

2.Hand wipe all framing, slides, drip pan, and base. Thoroughly clean debris from the casters. A spray hose can be used for easier cart cleaning.

3.Remove detergent solution with warm water.

4.Wipe or spray with a sanitizing solution designed for use on metal and vinyl food contact surfaces.

5.Allow trolley to air dry.

As an alternative, trolleys can be cleaned while inside the oven. Allow the trolley to remain in the oven through the normal cleaning cycle, followed by steps 2 through 5 above.

37

Page 38 Page 40
Page 39
Image 39
Alto-Shaam 7.14es, 7.14ESG operation manual Preventative maintenance, Roll-in cart/food trolley cleaning on equipped models
Page 38 Page 40

7.14es, 7.14ESG specifications

Alto-Shaam 7.14ESG and 7.14ES are innovative cooking equipment designed to enhance kitchen efficiency and food quality. These commercial convection ovens are ideal for restaurants, catering services, and institutional kitchens, delivering versatility and reliability.

One of the standout features of the Alto-Shaam 7.14ESG and 7.14ES is the patented Halo Heat technology. This unique heating system evenly distributes heat throughout the cooking cavity, ensuring consistent cooking results. Unlike traditional ovens that rely on harsh, direct heat, Halo Heat utilizes gentle, radiant heat, which helps retain moisture while minimizing the risk of overcooking. This technology is especially beneficial for slow-roasting, baking, and other gentle cooking techniques.

Both models come equipped with a robust, user-friendly control system that allows for precise temperature adjustments, making it easy for chefs to achieve their desired cooking results. The digital display provides clear visibility of the cooking settings, ensuring that operators can monitor and adjust temperatures effortlessly.

The Alto-Shaam 7.14ESG variant adds an extra layer of versatility with its steam injection feature. This capability allows for the introduction of humidity into the cooking environment, making it ideal for baking bread, creating tender meats, and even cooking vegetables to perfection. The steam function can be easily toggled on or off, giving chefs flexibility in their cooking methods.

Another notable characteristic of these models is their compact design, which is perfect for kitchens with limited space. Despite their smaller footprint, they offer ample cooking capacity, accommodating multiple trays simultaneously. This space-saving design does not compromise performance, making them an excellent choice for high-traffic kitchens.

Durability is a hallmark of the Alto-Shaam brand. Constructed with high-quality stainless steel, both models are built to withstand the rigors of a busy kitchen environment. The easy-to-clean surfaces and removable racks further enhance their practicality, ensuring that maintenance is straightforward and efficient.

In conclusion, the Alto-Shaam 7.14ESG and 7.14ES models exemplify innovation in commercial cooking equipment. With features like Halo Heat technology, steam injection, user-friendly controls, compact design, and durable construction, these ovens are engineered to meet the demands of modern culinary professionals, setting a new standard in the industry.
Top Page Image Contents