LOW TEMPERATURE COOKING INTRODUCTION

OV EN CH ARAC TERIST ICS

The cabine t is equ ipped wit h a special, low- heat-

densi ty, heating cable.

Throug h the Halo Heat ®

conc ept, the heating

cable is mounted agai nst the

walls of the cooking

and holding compartmen t to

provide an eve nly app lied heat sou rce, con troll ed

by an ove n sen sor.

The des ign and operation al

char acteristics of the unit elimi nate the nee d for a

moi sture pan or a heat circulating fan. Through even

heat applic ation, the food produ ct is cooked

uniformly and provides

the ability to hold foods for

long er periods of tim e.

 

HE AT RE COV ERY

The patented SureTemp™ heat recov ery system in thi s oven reacts immediately to com pen sate for any los s of heat whenever the door is opened. If the door remains open for more than three min utes, the sol id sta te electr oni c cont rol will sou nd three rapid beep s every ten second s unti l the doo r is clos ed.

STAR T-UP

1.Before operating the oven, cle an both the interior and exte rior of the oven with a damp cloth and any goo d comm ercial deter gent at the recomm ended strength. Rinse surfaces by wiping with a spo nge and clean warm water to remov e all deterg ent residue . Wipe dry wit h a clean clot h or air dry.

2.Wipe door gaskets and control panel dry with a sof t cloth.

3.Clean and install the oven side racks, oven shelves, and exte rnal drip tray. Shelves are installed with curved edge up and toward the back of the oven. Insert the dri p pan on the interi or bott om surface of the oven.

4.Before operating the oven with produ ct, beco me familiar with the operation of the controls.

Read the following “Control Identifi cation and Function” and the “Control Operation” section s of this cookin g guide and begin by operatin g the var ious control func tion s.

D ANG ER

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 HAZARD

COUL D RES ULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

7.

Page 8 Page 10
Page 9
Image 9
Alto-Shaam Electronically Operated Ovens manual OV EN CH Arac Terist ICS, He At Re Cov Ery, Star T-UP
Page 8 Page 10

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.
Top Page Image Contents