Alto-Shaam Halo Heat 1200-S, Инструкция по установке, эксплуатации и обслуживанию

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1200-S, 1200-UP •
INSTALLATION
/
OPERATION
/
SERVICE MANUAL
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PG
. 13
E L E C T R O N I C H O L D I N G C A B I N E T S P E C I A L F E A T U R E S
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 OPTION
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 OPTION
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.
MANUAL AND ELECTRONIC CABINETS
With the addition of a pan of water, warming cabinets can be used for proofing dough. A water reservoir
pan (#1775) and pan cover (#1774) is available as an option from Alto-Shaam.
1. Remove dough from retarder or refrigerator and allow covered product to set up at room temperature.
2. Set holding thermostat temperature to 95°F (35°C).
3. Pour approximately 2 quarts (c. 2 liters) of hot water into the optional water reservoir pan and place the
pan on the bottom surface of the compartment. The temperature of the water should be 140° to 180°F
(60° to 82°C).
4. Allow the cabinet to preheat for 45 to 60 minutes.
5. Remove covering and place dough in preheated cabinet.
6. Allow dough to remain in the cabinet until it nearly doubles in size.
7. Remove product from cabinet and bake according to product manufacturer's directions. Brush with
eggwash if desired.
NOTE: The above proofing procedure is a suggested guideline only. Due to variation from product to
product, including quality and product weight, close adherence the product manufacturer's
instructions is strongly recommended.
O P E R A T I O N
D O U G H P R O O F I N G I N S T R U C T I O N S