CLE AN the Oven Daily | Alto-Shaam Electronically Operated Ovens

CLEANING & MAINTENANCE

The cleanliness and appeara nce of this equipm ent will con tribu te conside rably to operat ing efficiency and savory, appe tizing food. There is an impor tant relations hip betwee n clea nlin ess and food flavor and aroma. Good equipm ent that is kept clean works better and lasts longer.

Unde r normal circu mstance s, this oven shoul d provide you with long and trouble -free service. There is no preventativ e mainten ance required, howev er, the following Equipment Care Guide will maximize the potenti al life and troubl e-free operatio n of this oven.

1.CLE AN THE OVEN DAILY

		DANG ER
		DIS CONNECT UNI T FROM
		POWER SOURCE BEFO RE
		CLEANING OR SER VICING.

Disc onnect the oven from the powe r source.
Remov e all detac hable items such as wire shelves ,
side racks,	and drip pans. Cle an the se items
separ ately.	Cle an the int eri or metal surfaces of

the oven with a damp, clea n cloth and any good commercia l detergen t or grease solv ent at the recommend ed strength. Use a plas tic scouring pad or ove n cle aner for diffic ult areas. Rinse carefu lly to remove all resid ue and wipe dry. Clean any glass with a windo w cleaner.

: Avoid the use of abrasi ve NOTE clea ning compounds,

chlo rid e based cleane rs, or clea ner s con tain ing quater nary salts. Neve r

use hydrochlor ic aci d (mu ria tic acid) on

stainles s steel. Alwa ys

follow appropriate state or loc al healt h (hygi ene) regulation s regarding all app licable cleani ng and sanita tion requir ement s for equipment.

DAN GER

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 ICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

2.CLE AN THE EXT ERIO R OF TH E CABIN ET

To hel p maintain the protecti ve film coating on polished sta inless stee l, clean the exte rior of the cabinet with a cleaner recom mende d for stain les s stee l sur faces. Spray the cleaning agen t on a clean cloth and wipe with the grain of the

sta inless stee l.

3.CHE CK OVER ALL CON DI TI ON OF THE

OVE N ONCE A MONT H.

Check the oven once a mon th for phys ical damage and loose screws. Correct any problems bef ore they begin to inter fere with the operat ion of the oven.

4.CHE CK THE COOLING FAN

IN THE OVEN CON TROL AR EA .

While the oven is warm, check that the cooling fan in the oven contro l area is functioni ng. The fan is located at the back of the oven, toward the top.

5.CLE AN THE PRO BE S DAI LY

Rem ove all food soil from probe s. Wipe entire probe and cable assem bly with warm det ergent

sol ution and a clean cloth . Rem ove

dete rgent by wiping each probe and cable with clean rinse water and a cloth . Wipe probes and probe brackets with disposa ble alcoh ol pad or sanitizing soluti on recom mended for food contact surfaces. Allow probe and cable to air dry in probe holding bracket.

6.CLE AN THE DOO R VENT S

Doo r vents need to be inspecte d and clean ed as requ ired.

20.

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 CLE AN the Oven Daily, CLE AN the PRO be S DAI LY

Models: Electronically Operated Ovens