CARE AND

CLEANING

ROTTI SSER IE CLE ANI NG & MAI NT ENANCE

 

 

Under nor mal circu mstan ces, this oven should

provide you wit h long and trouble

free

ser vice.

Ther e is no pre ventati ve mainte nance required,

however,

the followi ng Equipment

Car e Guide

wil l maximiz e the potenti al life and trou ble free operation

of this oven. The cleanliness

and

appearanc e of this equi pme nt will cont ribut e considerably

to operat ing eff iciency

and savory,

app etiz ing food. Goo d equi pme nt tha t is kept clean works better and las ts long er.

 

DA NGE R

DIS CONNECT UNI T FROM

POWER SOURCE BEF ORE

CLEANI NG OR SER VICING .

CLEAN ROTISSERI E DAILY

1.Press the electrical power switch to the "OFF " position .

2.Allo w rot isserie surfaces to cool .

3.Discon nect the rotisserie from the electrical power sour ce.

4.Remove all deta chab le ite ms such as spits and

gre ase defle ction trays. Drain grease from the dri p pan and remove the drip pan from the oven when draining is com ple te .

5.Remove rotiss erie drive assembly from the

interior of the

oven.

 

a. Su pporti ng

th e cen tra l driv e tube asse mbly,

sli de

th e metal wash er

and the colla r on

both

si des

of

th e dr ive

tube towa rd the

ce nte r of the

tu be to disengage.

b.Rem ove the dis k driv e wh ee ls by pul lin g

ea ch dir ec tly towa rd th e center of the ove n com pa rtment.

6.Wash all det ached items separately in a ware was hing area or sink. Do not use abr asive or corr osi ve clea ners. Only hot, soapy wate r is req uired for the opti onal Teflo n® coate d items.

7. Wip e the interi or meta l surfa ces of the oven with a paper towel to remo ve loose food debris.

8.Cle an interior wit h a dam p cloth or sponge and any good comm erci al dete rgen t at the

rec omm ende d strengt h.

9.Spra y heav ily soil ed areas with a water soluble degrease r and let stand for 10 minutes .

After 10 minu tes, remove soil with a plastic scouring pad.

10.Rinse surfac es tho rough ly by wip ing with sponge and clean, warm wat er

11.Remove exce ss wat er wit h sponge and wipe dry wit h a clean clot h or air dry. Leave door open unt il inte rior is comple tely dry. Always replace all remova ble parts includi ng drip pan and greas e deflecti on tra ys before operating.

C AU TIO N

METAL PARTS OF THIS EQUIPMENT

BECOME EXTREMELYHOT WHEN IN

OPERATION. TO AVOID BURNS,

ALWAYS USE HAND PROTECTION

WHEN OPERATINGTHIS APPLIANCE.

DISK DRIV E

WASHER

COLLAR

DRIVE TUBE

ASSEMBLY

12. Interior can be wiped with a sanit izing solution after cle aning and rinsing. This solut ion must be approved for use on stainless steel food contact surfaces.

13. Wipe control panel and door handle(s) thoroughly since these areas harbor food debris and bact eria. Dry the control panel dry wit h a clea n, soft clot h.

14. To help maintain the protective film coat ing on polished stainless steel, cle an the ext erior of the cabinet with a cle aner recommended for stainles s steel surfaces. Spray the cle aning agent on a cle an clot h and wipe with the grain of the stainle ss steel. For optional color coated ext erior surfaces, wipe with a damp clo th or sponge and wipe dry wit h a cle an clot h.

15. Cle an glass doors wit h a standar d, commercial glas s clea ner.

C AU TIO N

Always follow appropriate state

or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements

for equipment.

AR -7EVH Ele ctr ic Rotis se ri e wit h Ve ntl ess Hood Operati on & Care Manual • 21

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Alto-Shaam AR-7E/VH manual Care, Rotti Sser IE CLE ANI NG & MAI NT Enance
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AR-7E/VH specifications

The Alto-Shaam AR-7E/VH is a distinct addition to the world of commercial foodservice equipment, known for its innovative features and exceptional performance. Designed primarily for the rapid cooking and holding of food items, the AR-7E/VH is ideal for a variety of settings, including restaurants, catering services, and institutional kitchens.

One of the standout features of the Alto-Shaam AR-7E/VH is its versatility. This cook-and-hold oven combines both cooking and holding functions, allowing chefs to prepare items at precise temperatures and hold them until they're ready to serve. The oven’s ability to maintain optimal food quality while minimizing energy consumption makes it a smart choice for operations looking to streamline their cooking processes.

Equipped with Alto-Shaam's patented Multi-Mode Technology, the AR-7E/VH can effortlessly switch between different cooking methods, including convection, steam, and holding. This flexibility allows for a range of cooking applications, from baking to roasting to steaming, all within a single unit. This technology not only broadens menu options but also contributes to consistent, high-quality results across various types of cuisine.

The oven's user-friendly digital controls simplify operation, allowing chefs to program cooking times and temperatures with precision. This level of control ensures food is cooked to perfection every time. The AR-7E/VH also features a fully insulated cabinet, which helps maintain temperature stability while reducing energy costs—an important consideration for commercial kitchens looking to optimize efficiency.

Another noteworthy characteristic of the Alto-Shaam AR-7E/VH is its thoughtful design. The unit is constructed with durable materials that are easy to clean and maintain, which is vital in high-volume environments. The oven's compact footprint is also a significant advantage, enabling it to fit in kitchens with limited space without sacrificing performance.

In summary, the Alto-Shaam AR-7E/VH represents a blend of innovation, efficiency, and flexibility. With advanced technologies that support various cooking methods and a design that promotes ease of use and maintenance, this unit is an invaluable tool for any foodservice establishment aiming to elevate its culinary offerings while optimizing operational efficiency.
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