Alto-Shaam 1000-S - Manual (Page 17)

O P E R A T I O N
500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 16.
OPTIONAL ELECTRONIC HOLDING CABINET SPECIAL FEATURES
HEAT RECOVERY
The patented SureTemp™ heat recovery system in
this unit will immediately compensate for any loss
of heat when the door is opened. In order to
maintain a more consistent cavity temperature, the
control will automatically apply heat to the unit's
interior while the door is open and for a short time
after the door is closed. If the door remains open for
more than three minutes, the solid state electronic
control will sound three rapid beeps every ten
seconds until the door is closed.
HACCP DOCUMENTATION
Hard wired, web-based documentation software
provides both a simple and effective method of
temperature recording. The system is designed
to interface with Alto-Shaam electronic cook/hold
ovens, hot food holding cabinets, Combitherm®
combi oven/steamers, and Quickchillers™. All
relevant information is recorded and stored, and is
accessible from the convenience of one or more
computer stations. Stored information is displayed
in a detailed overview for evaluation and printing
as required.
• Records cooking and holding time and temperature
• Pass/fail summary for review or printing
• Automatic data storage accessible in a variety
of formats
• Supports up to 16 appliance addresses on one network
HACCP DOCUMENTATION WITH
KITCHEN MANAGEMENT
Hard wired, web-based software incorporates the
latest technology providing the ability to program,
control, monitor, and store all relevant cooking and
hot food holding data through the Internet from a
single site or multiple sites. Automated sampling,
record keeping, and set-point validation meet the
requirements of established HACCP criteria.
Designed to help manage the fully integrated food
service facility.
• HACCP compliant automated logging/
database storage
• Printed HACCP reports
• Data analysis for corrective action
• “Real time” sensor values and alarms
• Alarm notification via e-mail, pager, mobile phone
• Supports up to 16 appliance addresses on
one network
For more information refer to HACCP Spec Sheet #9015.
OPTIONAL ELECTRONIC HOLDING CABINET CONTROL OPERATION
1. Preheat at 200°F (93°C)
for 30 minutes.
Press the ON key, and set
the temperature to 200°F
(93°) by using the
UP/DOWN arrow keys.
Allow a minimum of 30
minutes preheating time before loading the
holding cabinet with food. Closing the vents on
the inside of the door will speed the preheating
process. The LED heat indicator light will go
“Out” after approximately 30 minutes preheat
time, or when the air temperature inside the unit
reaches the temperature set by the operator. The
Set indicator will light up anytime the temperature
is set or reset.
2. Load with hot food only.
The purpose of the holding cabinet is to maintain
hot food at proper serving temperature. Only hot
food should be placed into the cabinet. Before
loading the cabinet with food, use a food
thermometer to make certain all products are at
an internal temperature range of 140° to 160°F
(60° to 71°C). Any food product not within the
proper temperature range should be heated before
loading into the holding cabinet.
3. Reset the control to 160°F (71°C).
Check to make certain the cabinet door is securely
closed, and reset to 160°F (71°C) by using the
UP/DOWN keys
THIS WILL NOT NECESSARILY
BE THE FINAL SETTING.
The proper temperature range and
OPEN
or
CLOSED
door vent position will depend on the type and
quantity of product. When holding food for
prolonged periods, it is advisable to periodically
check the internal temperature of each item with a
food thermometer to assure maintenance of the
proper temperature range of 140° to 160°F
(60° to 71°C).
101 F °