CAR E AN D CLEANIN

G

EQUIPMENT CARE

 

 

 

Under norm al circu mstanc es, this

 

appl ian ce should provide

you wit h

 

long and trou ble free servic e. Ther e

 

is no preventa tive maintena nce

 

requ ired, howe ver, the following

 

Equi pment Care Guide will max imize the pot ential

life and troub le free operation of this appliance . The

cleanliness and appearanc e of this equipment

will

contri bute considerab ly to oper ating efficienc y and

savory, appetizing food.

Goo d equipm ent that is

kept clean work s better

and las ts longer .

 

CLEAN THE PROBES DAILY

 

If the display case is supp lied with

 

probe s, remove all food soil from

 

probe s. Wipe entire prob e and

 

cabl e assem bly with warm deterg ent

 

solu tion and a clean cloth.

Remov e

 

dete rgent by wiping each prob e and

 

cabl e with clea n rinse wat er and a clo th.

 

Wipe probes with disposable alc ohol pad

 

or sanitizing solu tion recommen ded for food contac t

surfac es. Allow probe and cable to air dry in probe

hol din g brack et.

 

 

 

CLEAN DAILY

 

 

A. Turn lig hts and adju stable thermo stat(s) to the

“OFF” position, and disc onnec t unit from

power source.

 

 

B. Remove, cover or wra p, and stor e unused

produc ts under refriger ation.

 

C. Cle an the interior met al surfaces of the cabinet

with a damp clea n cloth and any good

 

com mercial detergent

or grea se solven t at the

recom mend ed strength . Use a plast ic sco uring

pad or oven cleaner for diffic ult areas.

Rinse

wel l to remove all residu e and wipe dry.

NOTE: Avoid the use of abra siv e clean ing

 

com pounds , chl oride based clean ers, or

clean ers contai ning quater nary salts.

Never

use hydrochl ori c acid (mu ria tic acid ) on

stainless steel.

 

 

D. Cle an the glas s with a windo w clean er. The

sli ding glass doors are remov able allo wing for

easier clea ning .

 

 

E. To help mainta in the protec tiv e film coating on

pol ish ed stainles s steel, clean the exter ior of

the unit with a cleaner

reco mmend ed for

sta inless ste el surfac es. Spra y the cleaning

age nt on a clean cloth

and wipe wit h the grain

of the stainless stee l.

state or local health

Alwa ys follow appropriate

(hygie ne) regulations rega rding all applicable

 

cleaning and sanitation requirement s for equipment.

CheckHECKtheOVERALLcase and relatedCONDIcabinetsTION ONCEonce aAmonthMONTHfor physic al damage and loos e screws. Corre ct any problems before they begin to interfe re with the opera tion of the unit.

DO NOT USE APPLIANCE IF CONTROLS ARE

ReferNOT PROPERto the TroubLYleFUNCTIShootingONINGGuide loc ated in this manual or call an authorized service technic ian.

D AN GE 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.

SEVER E DAMAGE OR

ELECTR ICA L HAZ ARD

COULD RES ULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

WA RN IN G

Hood glass extended to the full, upright portion is stabilized through the use of gas struts designed for the full, load-bearing weight. These struts could weaken or fail due to wear, environmental conditions or aging. OPERATORS SHOULD BE AWARE OF ANY DECREASE IN EFFORT TO LIFT THE HOOD AND INITIATE AN IMMEDIATE GAS STRUT SAFETY CHECK. DO NOT LIFT THE

HOOD IN THIS CONDITION.

CA UTI ON

The performance of this unit has been optimized using the factory provided bulbs. These bulbs should be replaced with an exact replacement or with a factory recommended replacement. These bulbs have been treated to resist breakage and must be replaced with similarly treated bulbs in order to maintain compliance with NSF standards. DO NOT over-tighten bulbs in their receptacles as this can cause damage to the bulb filament.

EC 2 & EC 2SYS Ser ies Oper ati on & Care Manual • 14

Page 15
Image 15
Alto-Shaam EC2-96, EC2-48, EC2-72/P manual WA RN in G, CA UTI on, CAR E AN D Cleanin

EC2-72/P, EC2-48, EC2-96 specifications

The Alto-Shaam EC2SYS-96 and EC2-96 food holding cabinets are revolutionizing the food service industry with their advanced technology and innovative features. Designed for restaurants, catering services, and food service operations, these commercial-grade cabinets ensure that food is held at optimal temperatures while retaining its quality and flavor.

One of the standout features of the Alto-Shaam EC2SYS-96 and EC2-96 is their patented Halo Heat technology. This technology provides uniform heat distribution with minimal humidity, allowing food to be held at serving temperatures without drying out. Halo Heat is particularly beneficial for delicate items like baked goods, proteins, and vegetables, ensuring they maintain their texture and appearance.

The EC2SYS-96 model boasts a cabinet capacity that can accommodate up to six full-size food pans, ideal for large-scale operations. Its sleek design includes a glass front door, which provides visibility of the food items inside while ensuring energy efficiency. The EC2-96, while similar in capacity, may offer different configurations specifically tailored to unique kitchen workflows.

Both models feature intuitive digital controls that allow for precise temperature adjustments and monitoring. This ensures that food safety standards are constantly met, while also giving chefs the flexibility to tailor the holding environment based on menu requirements. With a temperature range of 60°F to 200°F, operators can hold a variety of foods without fear of overcooking or compromising quality.

Energy efficiency is another crucial characteristic of the EC2SYS-96 and EC2-96. These units are designed to consume minimal energy while providing optimal heat retention, which is a significant consideration for budget-conscious establishments. Their quiet operation further enhances the kitchen environment, making them suitable even for open kitchens or front-of-house applications.

Safety features are integrated into the design, including a ventilated cooling system that prevents overheating and a removable water pan for easy cleaning. The durable construction with stainless steel interiors and exteriors ensures longevity and ease of maintenance.

In summary, the Alto-Shaam EC2SYS-96 and EC2-96 food holding cabinets stand out with their innovative Halo Heat technology, impressive capacity, energy efficiency, and user-friendly controls. These features collectively contribute to maintaining food quality, enhancing operational efficiency, and ensuring the highest standards in food safety and service. For food service operations seeking reliable and effective holding solutions, these models pose an unparalleled choice.