Alto-Shaam 2800-RTM-e User Manual

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ITEM NO. _______________________

2800-RTM

2800-RTM/e

2800-RTM

RETHERM & FOOD HOLDING OVEN

HALO HEAT . . . a controlled, uniform heat source that gently rethermalizes or regenerates preparedmeals and bulk foods to proper serving temperatures and automatically converts to hot food holding to provide a safe and prolonged holding environment for rethermalized foods.

Rethermalizes foods within the two-hourtime period required by U.S. Food Code.

Close temperature tolerance and uniform heat distribution reheats evenly, maintaining an idealserving temperature throughout the cabinet.

Universal pan slides accommodate full-sizepans,full-sizesheet pans and optional wirebaskets for individual entrée rethermalization.

— Up to thirty-twofull-sizepans (GN 1/1) or sixteen sheet pans.

— Up to thirty-twowire baskets to retherm individual entrées.Non-magneticstainless steel interior resists corrosion.

Manual control configurations include an adjustable retherm thermostat, holding thermostat,and4-hourtimer.

Electronic control models provide complete operating function, automatic preheating, and memory storage for up to eight individual operator set retherm programs. Digital display

monitors inside air temperature of the oven programmed operating parameters. Pull-outdoor gasket for easier cleaning and simple replacement with nodown-timeor costly

service calls.

Single compartment, double door mobile oven with a retherm thermostat temperature range of 100° to 400°F (38° to 204°C) and a holding temperature range of 60° to 240°F (16° to 116°C). Oven includes 20 gauge stainless steel exterior, two (2) door handles with positive latch, two (2) exterior handles for maneuverability, and is supported by four (4)

5-inch(127mm) heavy duty casters, 2 rigid and 2 swivel with brake.

Electronic control includes a 4-digitLED display,ON/OFF key, retherm temperature key, and holding temperature key. Control also includes retherm modecount-downtimer, up and down arrow keys for time and temperature adjustment, miscellaneous indicator lights for operational status, and a start key. The control features eight (8) programmable menu keys with the ability to set individual retherm, hold, and time parameters. The control has an automatic preheat program andbuilt-inlock out feature. Electronic control model includes an internal product temperature probe.

Manual control configuration includes an ON/OFF power switch, adjustable retherm thermostat, and holding temperature thermostat. Control also includes a4-hourtimer, and an exterior gauge to monitor internal oven air temperature.

MODEL 2800-RTM e: Single compartment, double door mobile oven, with electronic control

■ MODEL 2800-RTM/: Single compartment, double door mobile oven, with manual control configuration

FACTORY INSTALLED OPTIONS

Left-handdoor swing is standard.

Specifyright-handdoor as a special order.

ANSI/NSF 4

ADDITIONAL FEATURES

Optional HACCP Documentation web-basedsoftware provides the ability to monitor,

store, and print all relevant data.

Optional HACCP with Kitchen Management web-basedsoftware provides the ability to

program, control, monitor, and store all relevant data.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450

• U.S.A.

 

 

 

 

PHONE:

262.251.3800 800.558.8744 U.S.A./CANADA

FAX: 262.251.7067 800.329.8744

U.S.A. ONLY

 

 

 

www.alto-shaam.com

 

 

 

P R I N T E D I N U .S.A.

D U E T O O N G O I N G P R O D U C T I M P R O V E M E N T, S P E C I F I C AT I O N S A R E S U B J E C T T O C H A N G E W I T H O U T N O T I C E.

 

#87A - 02/09

37-3/8"(949mm)

6-1/16"(154mm)

C

L

Electrical

Connection 2-3/4"(71mm) from top

30-3/4"(781mm)

 

 

 

 

 

 

 

 

 

 

 

 

 

32-1/8"(816mm)

 

 

(1647mm)

 

 

 

 

 

 

 

 

64-7/8"

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

65-3/8"(1659mm)

-1/2"(1816mm)

71

 

 

2800-RTM

RETHERM & FOOD HOLDING OVEN

DIMEN:SIONS:H x W x D

EXTERIOR

71-1/2" x30-3/4" x37:-3/8" (1816mm x 781mm x 949mm)

INTERIOR PER COMPARTMENT

57-5/8" x26-3/8"x 27" (1464mm x 670mm x 686mm)

 

ELECTRICAL

 

 

 

 

 

 

 

 

 

VOLTAGE

PHASE

CYCLE/ HZ

 

AMPS

 

kW

 

 

208

(AGCY)

1

60

 

 

40.9

 

8.5

 

 

240

(AGCY)

1

60

 

 

36.8

 

8.8

 

 

230

(AGCY)

1

50

 

 

35.3

 

8.1

 

 

208

(AGCY)

3

60

 

 

24.7

 

8.5

 

 

240

(AGCY)

3

60

 

 

26.8

 

8.8

 

 

380-415

3

50/60

 

27.5

 

9.1

 

 

 

 

 

NO CORD OR PLUG INCLUDED

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PRODUCT\PAN CAPACITY

 

 

 

 

 

 

 

 

 

 

384 lbs (174 kg) MAXIMUM

 

 

 

 

 

 

VOLUME MAXIMUM: 240

QUARTS

(304 LITERS)

 

 

FULL-SIZEPANS:Thirty-two(32) 20"

x 12

" x2-1/2"

(GN 1/1) MAXIMUM

 

FULL-SIZESHEET PANS: Sixteen (16) 18"

x 26" x 1"

 

 

 

 

WIRE ENTRÉE BASKETS: Sixteen (16) #47C 18" x 26"

(457mm x 660mm)

 

 

 

 

 

ENTRÉES PANS PER BASKET: 14

PER UNIT:

224

 

 

 

 

 

Thirty-two(32) #47

13" x 26"

(330mm x 660mm)

 

 

 

 

 

ENTRÉES PANS PER BASKET: 10

PER UNIT:

320

 

 

 

 

 

Thirty-two(32) #53

13"x 20" (330mm x 508mm)

 

 

 

 

 

ENTRÉE PANS PER BASKET: 8

 

PER UNIT:

256

 

ENTRÉE PAN SIZE:

6-1/2" X 5

" (165mmX 127mm)

 

 

 

 

Sixteen (16) pan support rail positions

 

 

 

 

 

 

3-3/8"

(86mm) vertical spacing between rails

 

 

 

 

26-3/8

" (670mm) horizontal width between rails

 

 

INSTALLATIONOven must be installedREQUIREMENTSlevel. The oven must not be installed in any area where it may be affected by steam, grease, dripping water, high temperatures, or any other severely adverse conditions.

CLEARANCE6-inches(152mm)REQUIREMENTSat the back, top, and both sides

WEIGHT

 

 

NET

403 lb (183 kg)

 

SHIP

570 lb (258 kg)

 

CRATE

75" X 38"X

45"

DIME N SION S:

(1905mm x 965mm x 1143mm)

(H x W x D)

Bumper, Full-perimeterw/ 5" (127 mm) casters

 

5001159

OPTIONS & ACCESSORIES

 

 

 

 

 

 

 

Casters, 2 rigid, 2 swivel w/brake, 5" (127mm)

 

4007

HACCP Network Options (ELECTRONIC CONTROL ONLY)

 

REFER TO S ECIFICATION #9015 FOR APPLICABLE PART NUMBERS

 

 

HACCP Documentation

 

 

 

HACCP with Kitchen Management

 

 

 

Electrical, three-phaseservice

AVAILABLE

Legs, 6" (152mm)

 

 

5205

 

 

 

 

 

 

 

 

Probe, internal product temperature

AVAILABLE

 

(ELECTRONIC CONTROL ONLY)

 

Wire Entrée Baskets

 

 

13" x 20" #53 (330mm x 508mm)

BS-25591

 

ENTRÉE PANS PER BASKET: 8

 

13" x 26" #47 (330mm x 660mm)

BS-25592

 

ENTRÉE PANS PER BASKET:

10

 

18" x 26" #47C (457mm

x 660mm)

BS-27765

 

ENTRÉE PANS PER BASKET:

14

 

 

 

W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450• U.S.A.

 

 

 

 

PHONE: 262.251.3800 800.558.8744U.S.A./CANADA

FAX: 262.251.7067

800.329.8744 U.S.A.ONLY

 

 

www.alto-shaam.com

 

#87A - 02/09

 

D U E T O O N G O I N G P R O D U C T I M P R O V E M E N T, S P E C I F I C AT I O N S A R E S U B J E C T T O C H A N G E W I T H O U T N O T I C E.

P R I N T E D I N U .S.A.