Cleaning & Maintenance

C LEAN ING AND PR EVENTIVE MAINTENANCE

PROTECT ING STAINL ESS STEEL SURFACES
It is import ant to guard agains t
cor rosion in the care of
stai nless steel surfaces .
Harsh, corr osive, or
inappr opr iate chemica ls can
com pletel y dest roy the
prot ective surf ace layer of stainless steel.
Abr asi ve pad s, steel wool, or met al implem ents
will abr ade surfac es causing damage to this
prot ective coating and will even tually result in
areas of corrosion . Even wat er, part icularly	hard
wat er that contain s high to moder ate
con cen trations of chlo ride, will cause oxidation
and pitt ing that res ult in rust and corr osion.	In
addi tion, many acidic foods spilled and left	to

remai n on metal surfaces are cont ributing fact ors that wil l corrode surfaces.

Prope r cleani ng agents , mater ials, and

met hods are vita l to maint ainin g the appearanc e and life of this applian ce. Spilled foo ds sho uld be remove d and the area wiped as soon as possible but at the very leas t, a minimum of once a day. Alwa ys thoroughly rins e surfaces aft er using a cle aning agent and wipe standing water as quic kly as possi ble after rins ing .

CLEA NING AGEN TS

Use non-abrasive cle aning produ cts des igned for use on stainless steel surfa ces. Cleani ng age nts mus t be chlor ide -fr ee comp ounds and must not con tain quaternary salts. Never use hydroc hlori c aci d (muriatic acid) on stainless steel surfaces. Alw ays use the proper cleaning agent at the manufa cturer's recom mended strength.

Con tact your local cleaning supplier for product recommendation s.

CLEA NING MATERI ALS

The cle aning function can usually be accompl ishe d wit h the proper cleaning agent and a soft, clean clot h. When more aggressi ve methods mus t be employe d, use a non-abrasive scouring pad on diffi cul t areas and make certa in to scr ub with the visib le grain of surf ace metal to avoi d surface scra tches. Never use wire brushes, metal scouri ng pads, or scra pers to remove food resi due .

C AU TIO N

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TO PROTECT STAINLESS STEEL SURFACES, COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS, CHLORIDE BASED CLEANERS, OR CLEANERS CONTAINING QUATERNARY SALTS. NEVER USE HYDROCHLORIC ACID (MURIATIC ACID) ON STAINLESS STEEL. NEVER USE WIRE BRUSHES, METAL SCOURING PADS OR SCRAPERS.

19.

Electronically Operated Ovens specifications

Alto-Shaam Electronically Operated Ovens represent a significant advancement in commercial kitchen technology, offering unmatched precision and versatility. Designed primarily for restaurants, hotels, and catering businesses, these ovens combine advanced cooking technologies with user-friendly features to enhance kitchen efficiency and food quality.

One of the standout features of Alto-Shaam ovens is their customizable cooking modes. Operators can choose from various cooking methods, including convection, steam, and combination cooking, allowing them to prepare a wide range of dishes from perfectly roasted meats to delicate pastries. This versatility enables chefs to experiment and innovate, making it easier to craft unique menus that satisfy diverse dining preferences.

Another key characteristic of Alto-Shaam ovens is their use of Halo Heat technology. This innovative heating system provides consistent, even cooking through radiant heat, ensuring that food is cooked thoroughly without the need for excess moisture or fats. This not only enhances the flavor and texture of dishes but also promotes healthier cooking practices by reducing the amount of added oils or butter.

The ovens come equipped with a digital control panel that allows for precise temperature and time settings, ensuring that each dish is cooked to perfection. The intuitive interface makes it easy for kitchen staff to operate, reducing the chances of user error in a high-pressure environment. Additionally, many models include programmable recipes, enabling chefs to store their best creations for future use, which streamlines the cooking process and minimizes prep time.

Energy efficiency is another hallmark of Alto-Shaam ovens. Featuring insulation that minimizes heat loss, these ovens are designed to operate with lower energy consumption compared to traditional models. This not only leads to lower utility bills but also aligns with sustainable kitchen practices, making them an environmentally friendly choice for modern establishments.

Durability is crucial in a commercial kitchen, and Alto-Shaam ovens are built to last. Constructed from high-quality stainless steel, these ovens withstand the rigors of daily use while maintaining their aesthetic appeal. Regular maintenance is straightforward, which helps to prolong the life of the equipment.

In summary, Alto-Shaam Electronically Operated Ovens combine advanced cooking technologies with user-friendly features, making them an ideal choice for any commercial kitchen. With customizable cooking modes, Halo Heat technology, digital controls, energy efficiency, and robust construction, these ovens deliver exceptional performance and reliability, ensuring that chefs can consistently meet and exceed customer expectations.

Alto-Shaam Electronically Operated Ovens manual Cleaning & Maintenance, Clea Ning Agen TS

Models: Electronically Operated Ovens