PR INTE D IN U . S . A .

ITEM NO. _______________________

750- TH/

III

LOW TEMPERATURE ELECTRONIC COOK & HOLD OVEN

 

HALO HEAT . . . a c ontrolled, un iform he at so urce th at maintains clos e t empera ture

 

tolerances through out t he cooking an d ho lding f unction. Off ers u niform a nd

 

consisten t cooking o n a d aily bas is, l ow sh rinkage of bul k o r p ortion- cut p rotein

 

item s, higher food moi sture content, a nd si gnificantly l onger ho lding l ife .

Cooks, roasts, re-hea ts, and ho lds i n t he sa me c abinet wi th se t-and-forget con trols t o

 

provide a b etter dist ribution of wo rk lo ads.

Cooks b y tim e o r by pro be t o s ense in ternal product t emperature a nd autom atically con verts

 

from cook m ode to hold m ode o nce t he set p arameters hav e b een rea ched.

Oven hoods, outside ven ting, and fi re extinguisher sy stems a re not req uired (IN MOST AREAS).

 

Emissio n of grea se lad en ai r a re le ss th an U .L. es tablished s tandards.

Eight programmable men u bu ttons s tores f avorite recipes in to mem ory

 

(COOK/HOLD/TIME/PROBE SET-POINTS). Reduces operational requirements to s imply l oading

 

the oven, push ing the po wer bu tton, t he pre set me nu b utton, and sta rt.

Clea r, easy-to -read LED di splay in dicates co ok time r emaining o r the full ran ge of

 

programmed opera ting pa rameters.

When cooking by probe , th e o ven ma intains a r ecord o f t he hi ghest an d low est t empera tures

 

sensed by the food prob e to a ssure f oods are co oked to th e t emperature required.

Oven includes the pate nted S ureTempheat recovery system to assure immediate

 

compensati on fo r a ny h eat l oss w henever th e d oor i s o pened an d p rovides an au dibl e

 

reminder if the door ha s be en left open for more than three m inutes.

Antimicrobial hand le re tards the grow th of il lness -causing pathogens .

Single compartment oven with 20 gauge, non -magn etic stainless steel exterior and door with magn etic door latch. Ove n

is equipp ed with two (2) stai nle ss steel sid e racks with elev en (11) pan pos ition s space d on 1-3/ 8" (35 mm) centers , three

(3) stainless steel wire shelves, one (1) stainl ess steel drip pan with

drai n, and one (1) externa l drip tra y. Oven includ es

one (1) set of 3-1/2" (89m m) cast ers — 2 rigi d, and 2 swivel wit h brake .

 

 

 

 

Electro nic control consists of a 4 digit L.E.D. disp lay, ON/OFF key; cook tempe rature key with an adjus tabl e cook range

from 200°F to 325°F (93°C to 162°C); time control key with set-points from 1 minute to 24 hours; probe cont rol key with

adjustab le set-points betw een 50°F and 195°F (10°C to 91°C); and hold tempera ture key with an adjust able hold range

from 60°F to 205°F (15°C to 96°C) . Control includes eigh t (8) programm able menu keys with locking capability along

with the ability to set individual cook and hold paramet ers; hold mode count-up timer, indi cator light s for operati on

status; and start key. The control has a built-in

lock out feature and is equipped with a voltage conversi on feature to

match the line voltage provid ed by the electric

power supplier.

 

 

 

 

 

MODEL 750-TH/I II: Low te mperature elect roni c cook and ho ld oven.

 

 

 

 

 

 

 

 

FACTORY INSTALLED OPTIONS

 

ADDITIONAL FEATURES

 

 

 

Reach -in c omp artm ent i s s tand ard.

Optio nal HAC CP Docu ment ation web -ba sed

 

 

 

 

■ ➥

Specify p ass-t hru do ors as a s peci al orde r.

 

softwa re provid es the abi lity to monit or,

 

 

 

 

 

 

store, and print all releva nt data .

 

 

 

 

 

* Pass-through ovens cannot have all doors hinged

Optio nal HAC CP with Kit chen Manage men t

ANSI/NSF 4

 

on the same side.

 

 

web-b ased softwa re provide s t he a bility to

 

 

 

Righ t-h and d oor s wing i s s tand ard.

 

progra m, cont rol, mon itor, and store all

 

 

 

 

■ ➥

Spe cify left-h and d oor as

a sp ecial ord er.

 

relev ant dat a.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stac kab le Desi gn

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cookin g t her mostat li mit set at 250 ° for rest rict ed

 

750-TH/ III Cooking & Hold ing Oven

 

 

 

 

areas of the U. S.A.

 

 

can be stacke d with an ide ntica l oven,

 

 

 

 

■ ➥

Spe cify on or der as r equired .

 

750-S Hold ing Cab inet, or 767-SK/ III

 

 

 

 

 

 

 

 

 

 

 

Cook/ Hold/S moke ove n. Order

 

 

 

Soli d door is st andard. Specify doo r w ith wind ow

 

approp ria te s tac king hard ware .

 

 

 

 

as a spe cial or der.

 

 

 

 

 

 

 

 

 

 

■ ➥

Right -ha nd door wi th w ind ow. [ 15433R]

 

5-Year Limited

 

 

 

 

 

 

Warranty…

 

 

 

 

Left-h and do or w ith wi ndow. [ 15732R]

 

on all cook and ho ld

 

 

 

 

 

 

 

 

heating e lements

 

 

 

 

 

 

 

 

(EXCLUDES LABOR).

W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 • U.S.A.

PHONE: 262.251.3800

800.558.8744

U.S.A./ CAN ADA

FAX :

262.251.7067

800.329.8744

 

 

www.alto-shaam.com

WI TH O U T NO TI CE .

 

DUE T O O N G OI N G P RODU C T D E V ELOP MENT , S PECI FI CATI ON S A RE S UBJ ECT

TO CHA NGE

 

U.S.A. ONLY

#311 - 01/08

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Alto-Shaam 750-TH/III warranty Provide a b etter dist ribution of wo rk lo ads, Programmed opera ting pa rameters

750-TH/III specifications

The Alto-Shaam 750-TH/III is a cutting-edge cooking equipment designed to meet the high demands of commercial kitchens, with particular emphasis on convenience, efficiency, and quality. This versatile unit serves as a holding cabinet, offering the ability to maintain food at ideal serving temperatures without sacrificing flavor or texture. It establishes itself as a vital asset for restaurants, catering services, and healthcare facilities, among other foodservice operations.

One of the standout features of the 750-TH/III is its patented Halo Heat technology. This revolutionary cooking system utilizes a unique heating method that surrounds food with gentle, consistent warmth. Unlike traditional heating elements that can dry out food, Halo Heat ensures even temperature distribution, preserving moisture and enhancing taste. This results in superior food quality and a better dining experience for customers.

The unit boasts a spacious interior that can accommodate various food types, from entrees to sides. With a capacity designed to hold full-size food pans, the Alto-Shaam 750-TH/III is ideal for busy kitchens that need to serve large quantities efficiently. Additionally, its adjustable shelves provide flexibility, allowing operators to customize the storage configuration according to their specific needs.

The user-friendly digital control system on the 750-TH/III ensures ease of operation. With precise temperature settings, operators can maintain the desired warming environment effortlessly. The digital display provides real-time feedback, minimizing the chances of temperature fluctuations that could impact food quality.

Another significant characteristic of the Alto-Shaam 750-TH/III is its energy efficiency. Designed with sustainability in mind, this unit utilizes less energy compared to conventional heating methods, contributing to lower utility bills and a reduced environmental impact. Moreover, its high-quality construction ensures durability, allowing for continuous use while minimizing maintenance costs.

Safety is also a top priority with the Alto-Shaam 750-TH/III. Equipped with safety features such as cool-to-the-touch exterior surfaces, the unit prevents burns and accidents in the kitchen. Furthermore, its innovative airflow design helps to reduce the risk of food spoilage, maintaining compliance with food safety standards.

In conclusion, the Alto-Shaam 750-TH/III is a remarkable cooking solution that encapsulates quality, efficiency, and safety. With technologies like Halo Heat, user-friendly controls, and energy-efficient design, it is the perfect choice for foodservice operations seeking to elevate their food holding capabilities while ensuring exceptional taste and presentation.