LOW TEMPERATURE COOKING INTRODUCTION

CO OK AND HOLD OVE NS

COMPA CT COO K & HOLD

 

 

Single comp art me nt ov en wit h ele ct roni c co ntro ls an d probe.

Al l stai nless

ste el cons tru ct io n.

St ac kabl e desig n.

MODEL

 

PRODUCT CAPACITY

 

OVERALL DIMENSIONS

NUMBER

 

POUNDS

SHELVES

12"

X 20"

18" X

26"

H x W x D

AS-250

 

25

1

 

1

—

 

18-1/4" x 33-9/16" x 16-3/4"

RibRack Shelf

SING LE COMPAR TMENT

 

 

 

 

Si ngle compa rt me nt ov en wit h 3-1 /2 " (8 9m m) ca st ers , elec tronic cont rols

and prob e.

Al l sta in le ss ste el con st ru ct io n.

Sta ck ab le de sign .

MODEL

 

 

PRODUCT CAPACITY

 

OVERALL DIMENSIONS

 

 

 

 

 

 

 

 

 

NUMBER

 

POUNDS

SHELVES

12" X 20"

18" X 26"

 

18" X 13"

H x W x D

500-TH/III

 

40

2

4

—

 

11**

33-1/16" x 18-1/16" x 25-7/16"

750-TH/III

 

100

3*

10

11**

 

22**

33-3/16" x 25-3/4" x 30-15/16"

1000-TH/III

 

120

3*

3**

8**

 

16**

39-7/8" x 22-5/8" x 30-3/4"

DOUB LE COMPAR TME NT

 

 

Dual control, doub le com partm ent oven

 

 

with 5" (127m m) cas ters, elec troni c control s and probe s.

HD: All St ainl es s St ee l Ex te rio r

STD:

Stu cc o Alum inum Ex terior

MODEL

PRODUCT CAPACITY

 

OVERALL DIMENSIONS

 

 

 

 

 

 

 

NUMBER

POUNDS

SHELVES

12" X 20"

18" X 26"

 

H x W x D

1200-TH/III/HD

240

6*

6

16

 

75-9/16" x 22-9/16" x 31-3/16"

1200-TH/III/STD

240

6*

6

16

 

75-9/16" x 22-9/16" x 31-3/16"

*NUMBER OF SHELVES INCLUD ED AS STANDARD.. EACH COMPARTMENT WILL ACCOMMOD ATE UP TO EIGHT WIRE SHELVES

12" X 20" PAN CAPACIT IES ARE ALWAYS BASED ON 2-1/2"DEEP PANS UNLESS OTHERWISE INDICATED.

MODEL

 

 

PRODUCT CAPACITY

 

OVERALL DIMENSIONS

NUMBER

POUNDS

 

SHELVES

12"

X

20"

18" X 26"

H x W x D

767-SK/III

100

2 FLAT WIRE SHELVES

 

7

 

4*

33-3/16" x 25-3/4" x 30-15/16"

SMOKER

 

 

1 RIB RACK SHELF

 

 

1767-SK/III

200

4 FLAT WIRE SHELVES

 

14

 

8*

61-7/8" x 25-3/4" x 31-1/16"

SMOKER

 

2

RIB RACK SHELVES

 

 

*MAXIMUM CAPACITY SHOWN — ADDITIONAL WIRE SHELVES REQUIRED.

5.

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Alto-Shaam Electronically Operated Ovens manual Al l stai nless, Prob e, Sta ck ab le de sign, Stu cc o Alum inum Ex terior
Page 6 Page 8

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.
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