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> Alto-shaam 1200-th/iii/deluxe door 208/240V
Alto-shaam 1200-th/iii/deluxe door 208/240V
III LOW TEMPERATURE ELECTRONIC COOK & HOLD OVEN
Two (2) individually controlled oven compartments enclosed in one 20 gauge stainless steel exterior cabinet. Each door is
furnished with a magnetic door latch. Each compartment is equipped with two (2) stainless steel side racks with eight (8)
pan positions spaced on 2-5/16" (59mm) centers, three (3) stainless steel wire shelves, and one (1) stainless steel drip pan
with drain. Oven includes one (1) external drip tray and one (1) set of 5" (127mm) heavy duty casters 2 rigid, and 2
A single electronic control includes individual settings for upper and lower cavity and consists of a 4 digit L.E.D. display,
ON/OFF key for each compartment; cook temperature key with an adjustable cook range from 200 F to 325 F (93 C to 162 C);
time control key with set-points from 1 minute to 24 hours; probe control key with adjustable set-points between 50 F and
195 F (10 C to 91 C); and hold temperature key with an adjustable hold range from 60 F to 205 F (15 C to 96 C). Control
includes eight (8) programmable menu keys with locking capability along with the ability to set individual cook and hold
parameters; hold mode count-up timer, indicator lights for operation status; and start key. The control has a built-in lock out
feature and is equipped with a voltage conversion feature to match the line voltage provided by the electric power supplier.
MODEL 1200-TH/III/STD: Double compartment low temperature Cook & Hold oven with magnetic stainless steel exterior.
MODEL 1200-TH/III/HD: Double compartment low temperature Cook & Hold oven with non-magnetic stainless steel exterior.
Reach-in compartment is standard.
Specify pass-through design as a special order.
ASS-THROUGH DOORS CANNOT BE HINGED ON THE SAME SIDE
Right-hand door swing is standard.
Specify left-hand doors as a special order.
Temperature display in Fahrenheit is standard.
Specify degrees Celsius on order as required.
Cooking thermostat limit set at 250 F for restricted areas
Solid door is standard. Specify door with window as a
Right-hand door with window. [15879R]
Left-hand door with window. [15881R]
Optional HACCP Documentation web-based
software provides the ability to monitor, store,
Optional HACCP with Kitchen Management webbased
software provides the ability to program,
control, monitor, and store all relevant data.
HALO HEAT . . . a controlled, uniform heat source that maintains close temperature
tolerances throughout the cooking and holding function. Offers uniform and
consistent cooking on a daily basis, low shrinkage of bulk or portion-cut protein items,
higher food moisture content, and significantly longer holding life.
Cooks, roasts, re-heats, and holds in the same cabinet with set-and-forget controls to provide
a better distribution of work loads.
Cooks by time or by probe to sense internal product temperature and automatically converts
from cook mode to hold mode once the set parameters have been reached.
Oven hoods, outside venting, and fire extinguisher systems are not required (IN MOST AREAS).
Emission of grease laden air are less than U.L. established standards.
Eight programmable menu buttons stores favorite recipes into memory
COOK/HOLD/TIME/PROBE SET-POINTS). Reduces operational requirements to simply loading the
oven, pushing the power button, the preset menu button, and start.
Clear, easy-to-read LED display indicates cook time remaining or the full range of
programmed operating parameters.
When cooking by probe, the oven maintains a record of the highest and lowest temperatures
sensed by the food probe to assure foods are cooked to the temperature required.
Oven includes the patented SureTemp heat recovery system to assure immediate
compensation for any heat loss whenever the door is opened and provides an audible
reminder if the door has been left open for more than three minutes.
Antimicrobial handle retards the growth of illness-causing pathogens.
W164 N9221 Water Street P.O. Box 450 Menomonee Falls, Wisconsin 53052-0450 U.S.A.
: 262.251.3800 800.558.8744 U.S.A./CANADA FAX: 262.251.7067 800.329.8744 U.S.A. ONLY
DUE TO ONGOING PRODUCT IMPROVEMENT
, S P ECI F ICAT IONS ARE SUB J ECT TO PRINT ED IN U.S .A. CHANGE WI THOUT NOT ICE .
Eight (8) 20" x 12" x 2-1/2" (530mm x 325mm x 65mm)
Oven must be installed level.
The oven must not be installed in any area where it may
be affected by steam, grease, dripping water, extreme
temperatures, or any other severely adverse conditions.
A flexible connector must be installed and secured to
Bumper, Full Perimeter 5009767
Carving Holder, Prime Rib HL-2635
HACCP with Kitchen Management*
Door Lock with Key (EACH HANDLE) LK-22567
Drip Pan without Drain, 1-7/8" (48mm) deep 11906
Legs, 6" (152mm), Stemmed - SET OF FOUR 5011149
Pan Grid, Wire - 18" X 26" SHEET PAN INSERT PN-2115
Shelf, Stainless Steel, Flat Wire, REACH-IN SH-2325
Shelf, Stainless Steel, Flat Wire, PASS-THROUGH SH-2346
Shelf, Stainless Steel, Rib Rack SH-2773
75-3/4" (1924mm) with 5" (127mm) Casters*
72-15/16" (1852mm) to Electrical Connection
*74-3/8" (1889mm) - with optional 3-1/2" (89mm) casters
*75-3/4" (1924mm) approx. - with optional 6" (152mm) legs
III ELECTRONIC COOK & HOLD OVEN
X 35" X 35" (2083mm x 889mm x 889mm)
18" (457mm) minimum clearance at the back from heat
producing equipment. To protect the electronic control,
maintain sufficient side clearance to prevent the control area
from reaching any temperature at or above 140 F (60 C).
REFER TO HACCP SPECIFICATION #9015
, S P ECI F ICAT IONS ARE SUB J ECT TO CHANGE WI THOUT NOT ICE . PRINT ED IN U.S .A.
