OPERATING INSTRUCTIONS

USER SAFETY INFORMATION

C A U T I O N

METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE.

The Alto-Shaam cook and hold oven is intended for use in commercial establishments by qualified operating personnel 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.

START - UP OPERATION

BEFORE INITIAL USE:

Interior oven surfaces must be heated to remove surface oils and the accompanying odor produced during the first use of the oven.

1.Wipe all wire shelves, side racks and the full oven interior with a clean, damp cloth. Install the oven side racks, oven shelves, wood chip tray, and external drip tray. Shelves are installed with the curved edge toward the back of the oven. Insert the drip pan on the interior bottom surface of the oven.

2.Close the oven doors, press the power switch to the ON position, and set the thermostat to

300°F (149°C).

3.Allow the oven to cycle for approximately 2 hours or until no odor is detected.

PREHEATING:

Always preheat the oven for a minimum of 20 minutes before cooking product. Follow the operating instructions indicated on the next page of this manual.

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

DANGER

DISCONNECT UNIT FROM POWER SOURCE BEFORE CLEANING OR SERVICING.

COOKING OVEN CHARACTERISTICS:

The oven is equipped with a special, high heat density, heating cable. Through the Halo Heat concept, the heating cable is mounted against the walls of the cooking cavity to provide an evenly applied, thermostatically controlled, heat source. The design and operational characteristics of the oven eliminate the need for a moisture pan or a heat circulating fan. Through even heat application, the quality of a food product is maintained for many hours.

simple control smokers • installation/operation/service manual - pg. 11

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Alto-Shaam 1767-SK, 1000-SK-I User Safety Information, Start UP Operation, Severe Damage or Electrical Hazard Could Result
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1000-SK/II, 1000-SK-I, 1767-SK, 767-SK specifications

Alto-Shaam has established itself as a leader in the foodservice equipment industry, particularly known for its innovative cooking and holding technologies. Among its premier offerings are the Alto-Shaam 767-SK, 1767-SK, 1000-SK-I, and 1000-SK/II models, each designed to meet the diverse needs of commercial kitchens while promoting efficiency, quality, and simplicity.

The Alto-Shaam 767-SK stands out with its ability to provide consistent heated holding for various foods. Featuring Signature Cook & Hold technology, this unit can hold food at precise temperatures, which helps to enhance flavors and maintain quality. With a temperature range of 140°F to 200°F, it is ideal for items such as roasted meats and baked goods. Its design also allows for easy cleaning and maintenance, ensuring long-term reliability in busy kitchen environments.

The 1767-SK model is a versatile holding cabinet that places an emphasis on space efficiency without compromising capacity. With a compact footprint, it accommodates a variety of food items while maintaining optimal temperature control. This model employs a patented Halo Heat technology, designed to provide even heat distribution, preventing moisture loss and preserving food texture and taste.

The Alto-Shaam 1000-SK-I and 1000-SK/II further enhance the brand's reputation for quality with advanced features tailored for high-demand settings. Both models integrate Smart Control technology, allowing operators to program and monitor cooking parameters digitally. This capability ensures consistent results and reduces variations in food quality, which is critical for establishments focused on delivering an exceptional dining experience.

A notable common feature across these models is their energy efficiency. Utilizing innovative thermal technology, these units require less power compared to traditional options, making them environmentally friendly and cost-effective for any foodservice operation. Additionally, all models come equipped with durable stainless steel construction, ensuring long-lasting performance even in the most demanding kitchen environments.

In summary, the Alto-Shaam 767-SK, 1767-SK, 1000-SK-I, and 1000-SK/II represent a blend of advanced technology, efficient design, and consistent performance. Whether in a restaurant, catering operation, or institutional kitchen, these units cater to the specific needs of operators and chefs, ensuring that every dish served is of the highest possible quality. By investing in these innovative solutions, establishments can effectively improve their service and maintain customer satisfaction.
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