care and cleaning

The cleanliness and appearance of this unit will contribute considerably to operating efficiency and savory, appetizing food. Good equipment kept clean works better and lasts longer.

1.Disconnect unit from power source, and let cool.

2.Remove all detachable items such as plate carriers, shelves and side racks. Clean these items separately with a good grease solvent or commercial detergent. Rinse well and dry.

3.Clean interior metal

surfaces of the unit with

a

damp, clean cloth

 

and any good

 

commercial detergent

 

or grease solvent at

 

the recommended

 

strength. Spray

 

heavily soiled areas

 

with a water soluble

 

degreaser and let stand

 

for 10 minutes, then remove soil with a plastic

 

scouring pad. Rinse by wiping with a sponge

 

and clean warm water to remove all residue.

 

Remove excess water with sponge and wipe dry with a clean cloth or air dry. Replace side racks and shelves.

NOTE: Avoid the use of abrasive cleaning, compounds, chloride based cleaners, or cleaners containing quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel.

4.Clean control panel, door vents, door handles, and door gaskets thoroughly since these areas harbor food debris. Rinse by wiping with sponge and clean warm water. Wipe dry with a clean cloth.

5.Interior can be wiped with a sanitizing solution after cleaning and rinsing. This solution must be approved for use on stainless steel food contact surfaces.

6.To help maintain the protective film coating on polished stainless steel, clean the exterior of the unit with a cleaner recommended for stainless steel surfaces. Spray the cleaning agent on

a clean cloth and wipe with the grain of the stainless steel.

Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements

for foodservice equipment.

danger

dIScOnnecT UnIT FrOM POwer SOUrce BeFOre cleanIng Or SerVIcIng.

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

10001000-BQ2-BQ2(Revseriesoperationies. 1) operation& care& caremanualmanual• 12• 12

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Alto-Shaam 1000-BQ2/96, Electric Banquet Carts manual Care and cleaning, SeVere daMage Or elecTrIcal haZard cOUld reSUlT
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1000-BQ2/128, 1000-BQ2/96, 1000-BQ2/192, Electric Banquet Carts specifications

The Alto-Shaam 1000-BQ2/96 is a versatile and advanced commercial cooking appliance designed to elevate the culinary performance in various foodservice settings. With its innovative features, this unit is particularly well-suited for restaurants, catering operations, and institutional kitchens seeking efficiency and quality.

One of the main features of the Alto-Shaam 1000-BQ2/96 is its unique two-zone warming system. This design allows different temperature settings for each zone, enabling operators to hold multiple types of food at their ideal serving temperatures without compromising quality. The ability to maintain precise temperature control ensures that dishes remain fresh and appealing, ultimately enhancing customer satisfaction.

The Alto-Shaam 1000-BQ2/96 employs advanced Halo Heat technology, which provides gentle and even heating. It eliminates the need for direct flame or steam, reducing the risk of food drying out or becoming overcooked. This innovative heating method helps retain moisture and flavor, making it an optimal choice for holding and serving a wide range of menu items, from roasted meats to baked goods.

Another notable characteristic of this unit is its efficiency in energy usage. The Alto-Shaam 1000-BQ2/96 is designed with energy-saving components that minimize power consumption while ensuring optimal performance. The eco-friendly design not only reduces operating costs but also supports sustainable practices in the kitchen.

The 1000-BQ2/96 features a robust construction, making it ideal for the fast-paced environment of commercial kitchens. The stainless steel exterior is not only durable but also easy to clean, ensuring that the unit maintains a professional appearance over time. The user-friendly controls are intuitive, allowing staff to operate the unit with minimal training and streamline kitchen operations.

Furthermore, this model is equipped with a large capacity that accommodates a variety of food items. Its spacious design allows for batch cooking and easy organization, enhancing workflow efficiency in busy kitchens.

In conclusion, the Alto-Shaam 1000-BQ2/96 stands out for its innovative technologies, such as Halo Heat, dual-zone warming, and energy efficiency. These features, combined with its durable construction and ample capacity, make it an essential addition to any commercial kitchen aiming for high-quality food service and operational excellence.
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