This document is an operation and care manual for an Alto-Shaam Low Temperature Cooking and Holding Oven, specifically models CH-75/DM.
Function Description
The Alto-Shaam oven is designed for low-temperature cooking and holding of food products. It utilizes a special, high-heat-density heating cable and the "Halo Heat" concept to provide an evenly applied, thermostatically controlled heat source. This design eliminates the need for a moisture pan or a heat circulating fan, maintaining the quality of food products for many hours. The oven's gentle heating properties ensure consistent temperature throughout the cabinet, preventing moisture loss due to evaporation or dehydration. It can be used for both cooking and holding various food items, from meats and poultry to baked goods and vegetables, at precise temperatures.
Important Technical Specifications
- Product Capacity: 100 lb (45 kg) maximum.
- Interior: Constructed from 18 gauge non-magnetic (non-corrosive) stainless steel. It includes two non-magnetic stainless steel side racks with shelf rungs spaced at 1-3/8" (35mm) centers, three non-magnetic stainless steel wire shelves, one stainless steel drip pan, and one 40 watt appliance bulb.
- Inside Dimensions (W x L x H): 21-7/8" x 26-1/2" x 19-3/4" (556mm x 673mm x 502mm).
- Pan Capacity:
- Full-Size Pans: Ten (10) 12" x 20" x 2-1/2", Six (6) 12" x 20" x 4", Four (4) 12" x 20" x 6".
- Gastronorm 1/1: (530mm x 325mm x 65mm), (530mm x 325mm x 100mm), (530mm x 325mm x 150mm).
- Sheet Pans: Up to five (5) 18" x 26" x 1" (on wire shelves only; additional shelves required).
- Electrical Specifications:
- 120/208-240 V.A.C. - 60 Hz, 1 ph: 3000 Watts (maximum), 14.8 Amps (maximum). Shipped from the factory with the voltage conversion switch in the 220-240 volt position.
- 220 V.A.C. - 50 Hz, 1 ph: 2400 Watts, 10.9 Amps.
- Weight: 197 lb (89 kg) for the unit, 223 lb (101 kg) for shipping.
- Voltage Conversion: Dual rated units (120/208-240 volts) have a conversion switch under an access cover on the rear, near the power cord. The switch can be set to the 200-208 volt (UPPER) position or 220-240 volt (LOWER) position to match the power source.
- Grounding: Must be grounded in accordance with National Electrical Code or applicable local codes.
Usage Features
The oven features an intuitive control panel with several key components:
- ON/OFF Power Switch: Activates the oven, indicated by the Power ON Indicator Light.
- Hold Thermostat: Sets the desired holding temperature. The Holding Indicator Light illuminates when the thermostat calls for heat.
- Cook Thermostat: Sets the desired cooking temperature.
- Cooking Timer: Activated by turning clockwise to preheat the oven and initiate the cooking cycle. The Cooking Indicator Light and Holding Indicator Light illuminate during the cooking process.
- 60 Minute Bell Timer: A mechanical timer for general use.
- Oven Light ON/OFF Switch: Controls the interior oven light.
- Temperature Range: The holding equipment thermostat control is typically between 60° and 200°F (16° to 93°C). Suggested holding temperatures for various food items are provided, ranging from 120°F (49°C) for baked goods to 200°F (93°C) for sauces and soups.
- Moisture Control: If the unit is equipped with vents, closing them allows for moist holding, while opening them allows for crisp holding.
- Drip Tray: An external drip tray is installed on the front of the oven to collect drippings. An optional extra-large drip pan can be positioned on the lowest side-rack position inside the oven.
Maintenance Features
- Daily Cleaning:
- Disconnect the oven from the power source.
- Remove and clean all detachable items (wire shelves, side racks, drip pan) separately.
- Clean interior metal surfaces with a damp cloth and a mild alkaline or chlorinated-based commercial detergent or grease solvent. A plastic scouring pad or oven cleaner can be used for difficult areas. Avoid abrasive cleaning compounds, chloride-based cleaners, or cleaners containing quaternary salts. Rinse well and wipe dry. Never use hydrochloric acid (muriatic acid) on stainless steel.
- Clean the exterior stainless steel surfaces with a recommended cleaner, wiping with the grain of the steel.
- CAUTION: Never wash down the inside or outside of the cabinet with water or liquid solution, and never steam clean, as this can cause severe damage or electrical hazard.
- Monthly Checks:
- Check the overall physical condition of the oven for damage and loose screws.
- Verify the cooling fan in the oven control area (located at the back, toward the top) is functioning when the oven is warm.
- Thermostat Calibration:
- The thermostat is precision calibrated at the factory. Recalibration is typically unnecessary unless the thermostat has been mishandled.
- To check calibration, place a quality thermal indicator at the center of an empty holding cavity. Do not calibrate with any food product in the cabinet.
- Adjust the calibration screw on the thermostat dial shaft with great care if necessary. Clockwise motion lowers the setting, counter-clockwise motion raises it. Seal the calibration screw with enamel sealant after adjustment.
- Troubleshooting: A troubleshooting checklist is provided to diagnose common issues such as the unit not operating, incorrect temperatures, or timer malfunctions, offering possible causes and remedies (e.g., checking power source, replacing components, calibrating thermostats).
- Warranty: All claims for warranty must include the full model and serial number of the oven. The warranty card should be completed and returned to the factory.
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