Alto-Shaam 1000-SK/II - Manual (Page 14)

simple control smokers • installation / operation / service manual - pg . 12
O P E r A T I N g I N S T r U c T I O N S
U S E r S A f E T Y I N f O r M A T I O N
The Alto-Shaam cook and hold oven is intended
for use in commercial establishments by qualified
operating personnel where all operators are
familiar with the purpose, limitations, and
associated hazards of this appliance. Operating
instructions and warnings must be read and
understood by all operators and users.
S T A r T - U P O P E r A T I O N
BEfOrE INITIAL USE:
Interior oven surfaces must be heated to remove
surface oils and the accompanying odor produced
during the first use of the oven.
1. Wipe all wire shelves, side racks and the full
oven interior with a clean, damp cloth. Install
the oven side racks, oven shelves, wood chip
tray, and external drip tray. Shelves are
installed with the curved edge toward the back
of the oven. Insert the drip pan on the interior
bottom surface of the oven.
2. Close the oven doors, press the power switch
to the ON position, and set the thermostat to
300°F (149°C).
3. Allow the oven to cycle for approximately 2
hours or until no odor is detected.
PrEhEATINg:
Always preheat the oven for a minimum of 20
minutes before cooking product. Follow the
operating instructions indicated on the next page
of this manual.
c A U T I O N
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
D A N g E r
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.
SEVErE DAMAgE Or
ELEcTrIcAL hAZArD
cOULD rESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
D A N g E r
DIScONNEcT UNIT frOM
POwEr SOUrcE BEfOrE
cLEANINg Or SErVIcINg.
cOOKINg OVEN chArAcTErISTIcS:
The oven is equipped with a special, high heat
density, heating cable. Through the Halo Heat
concept, the heating cable is mounted against
the walls of the cooking cavity to provide an
evenly applied, thermostatically controlled,
heat source. The design and operational
characteristics of the oven eliminate the need
for a moisture pan or a heat circulating fan.
Through even heat application, the quality of a
food product is maintained for many hours.