I NST ALLATIO N

S IT E

INST

AL LA TIO N

A number of adjustment s are associate d with

initial installation

and sta rt-up . It is important

that these adjust ments be conducted by a qualifi ed

serv ice tech nician.

Ins talla tion and start- up

adjustments

are the resp ons ibili ty of the deale r or

use r. These adjustment s includ e but are not

limit ed to the rmost at calibra tion, doo r adjustme nt, lev eling, elec tric al hook- up and instal lati on of optional cast ers or legs.

LEVEL ING

Leve l the oven from side-to-sid e

front -to-ba ck wit h the use of a spiri

For ovens installed with casters, it is important that the inst alla tion surfac e be level due to the

probabi lity of frequent ove n repositio ning.

We recomm end checking the level of the oven periodi cally to make cert ain the flo or has not shifted nor the oven move d.

Failur e to properly level this oven can NOT E: cau se improper fun ction and will result

in the uneven bak ing wit h products con sist ing of semi -li quid batter.

RES TRAI NT REQUIREMENTS —MO BIL E EQUIPMENT

WAR NI NG

RISK OF ELECTRIC SHOCK.

Appliance must be secured

to building structure.

Any applian ce that is not furnished with a power supply cord but that includes a set of casters must be installe d with a tether. Adequate means must be provided to limit the move ment of this applian ce without depending on or transmit ting stress to the electr ical conduit. The foll owing requireme nts apply:

1.Maxi mum hei ght of caster s is 6" (152mm).

2.Two of the casters must of be the locking type.

3.Such mobile appliances or appliances on mobile stands must be insta lled with the use of a flexible connector secu red to the building structu re.

A mounti ng con nect or for a restrainin g device is loca ted on the lowe r back flange of the applianc e chassi s or on an oven sta nd, approximately 18"

(457mm) from the floor. A flexible connector is not supplied by nor is it available from the fact ory.

PG. 8

767- SK/III, 1767-SK/ III, 2800- SK/II I INSTALLA TI ON/OPERA TI ON /SERVICE MANU AL

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Alto-Shaam 2800-SK/III, 1767-SK/III manual War Ni Ng, Level ING
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1767-SK/III, 2800-SK/III, 767-SK/III specifications

The Alto-Shaam 767-SK/III is a sophisticated and versatile cooking solution designed to meet the demanding needs of commercial kitchens, particularly in restaurants, catering, and institutional food service operations. This innovative unit combines advanced technology with user-friendly features, making it an exceptional choice for culinary professionals.

One of the standout features of the 767-SK/III is its unique Halo Heat technology. This innovative system provides uniform cooking temperatures by using a low-temperature heat source that envelops food from all sides. Unlike traditional ovens that can create hot spots, Halo Heat ensures consistent cooking results, thereby enhancing food quality and reducing the chance of overcooking.

The Alto-Shaam 767-SK/III is equipped with a state-of-the-art digital control panel, which allows chefs to easily program cooking times and temperatures. The intuitive interface provides precise control over cooking processes and enables operators to select various cooking methods, such as baking, roasting, and holding. This flexibility is crucial in fast-paced kitchen environments where time and efficiency are paramount.

Another notable characteristic is the unit's ability to hold food at ideal serving temperatures without compromising taste or texture. The integrated holding function creates a "hot hold" environment that keeps dishes warm without drying them out. This feature is particularly beneficial for busy establishments that need to serve large volumes of food while maintaining quality standards.

Constructed with durable stainless steel, the Alto-Shaam 767-SK/III is built to withstand the rigors of daily use in a busy kitchen. Its compact design makes it space-efficient, allowing it to fit seamlessly into various kitchen layouts. Furthermore, the unit is easy to clean, with removable racks and a smooth interior surface that promotes optimal sanitation.

The Alto-Shaam 767-SK/III also integrates energy-efficient technologies, minimizing energy consumption without sacrificing performance. This not only reduces operational costs for food service operations but also aligns with sustainability efforts in the industry.

In summary, the Alto-Shaam 767-SK/III stands out as a reliable and innovative cooking solution that combines advanced technology, versatility, and efficiency. With its Halo Heat technology, user-friendly controls, exceptional holding capabilities, and durable construction, this unit is a valuable asset for any commercial kitchen aiming to deliver high-quality meals consistently.
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