Alto-Shaam 1200-UPS Installation, Betrieb und Wartung - Seite 11
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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
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.
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 n g I n S t R U C t I o n S
E L E C t R o n I C C o n t R o L o P E R a t I o n
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/
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5
DOWN arrow keys.
Allow a minimum of 30
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
1200-UP MARInE • INSTALLATION/OPERATION/SERVICE MANUAL • 9.
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.
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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
THI S WI LL N OT NE C E S S AR I LY
BE THE F IN AL S ET TING .
The proper temperature range and
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).
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