Alto-Shaam 2800-s-RTM User Manual

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2800/S-RTM

SHOWN WITH OPTIONAL

5” CASTERS

ITEM NO. _______________________

2800/S-RTM

RETHERM & FOOD HOLDING OVEN

HALO HEAT . . . a controlled, uniform heat source that gently rethermalizes or regenerates prepared meals 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 ideal serving temperature throughout the cabinet.

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

Up to sixteen full-sizepans (GN 1/1) or eight sheet pans.

Up to sixteen wire baskets to retherm individual entrées.

Non-magneticstainless steel interior resists corrosion.

Manual control configurations include an adjustable retherm thermostat, holding thermostat, and 4-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-outgasket for easier cleaning and simple replacement with nodown-timeor costly service calls.

Single compartment 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, removable pan support rail panels and one (1) door handle with positive latch.

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.

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/S-RTM/e: Single compartment oven with electronic control

MODEL 2800/S-RTM: Single compartment oven with manual control configuration

ANSI/NSF 4

®

PHONE:

ADDITIONAL FEATURES & OPTIONS

Left-handdoor hinging is standard.

Specifyright-handdoors as a special order.

Entrée containers are not included.

Optional HACCP Documentation software provides the ability to monitor, store, and print all relevant data through a Windows® based PC.

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

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

W164 N9221 Water Street • PO Box 450 • Menomonee Falls, Wisconsin 53052-0450• U.S.A. 262.251.3800 • 800.558.8744U.S.A./CANADA FAX: 262.251.7067 • 800.329.8744U.S.A.ONLY

WEBSITE: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 D E V E L O P 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.

#87B - 02/06

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Electrical Connection

 

 

37-5/16"(947mm)

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(1648mm)

 

 

 

 

 

 

 

 

 

 

 

 

64-7/8"

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

30-3/4"(782mm)

 

6-1/4"(159mm)

OPTIONAL CASTERS

35-5/16"(897mm)

41-9/16"(1056mm)

2800/S-RTM

RETHERM & FOOD HOLDING OVEN

DIMENSIONS: H x W x D

EXTERIOR:

35-5/16"x30-3/4"x37-5/16"(897mm x 782mm x 947mm)

INTERIOR:

28-1/4"x26-1/8"x 27" (718mm x 664mm x 686mm)

ELECTRICAL

VOLTAGE PHASE CYCLE/HZ AMPSkW AWG

240

at 208

1

50/60

24.7

5.11

CORD INCLUDED

208 -

at 240

1

50/60

22.6

5.44

BARE END - NO PLUG

230

at 220

1

50/60

26.0

5.72

CORD INCLUDED

at 230

1

50/60

21.7

5.00

BARE END - NO PLUG

 

 

 

3

50/60

FACTORY QUOTE

PRODUCT\PAN CAPACITY

192 lbs (87 kg) MAXIMUM

VOLUME MAXIMUM: 120 QUARTS(152 LITERS)

FULL-SIZEPANS: Sixteen (16) 20" x 12" x2-1/2"(GN 1/1)MAXIMUM FULL-SIZESHEET PANS: Eight (8) 18" x 26" x 1"

WIRE ENTRÉE BASKETS: Sixteen (16) #47 13" x 26" (330mm x 660mm)

ENTRÉES PANS PER BASKET: 10

PER UNIT:

160

Sixteen (16) #53 13" x 20" (330mm x 508mm)

ENTRÉE PANS PER BASKET: 8

PER UNIT:

128

ENTRÉE PAN SIZE:6-1/2"X 5" (165mmX 127mm)

Eight (8) pan support rail positions

3-3/8"(86mm) vertical spacing between rails

26-1/8"(664mm) horizontal width between rails.

INSTALLATION REQUIREMENTS

Oven must be installed level. 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.

CLEARANCE REQUIREMENTS

6-inches(152mm) at the back, top, and both sides

WEIGHT

NET

270 lb (122 kg)

SHIP

360 lb (163 kg)

CRATE

44" x 38" x 44"

 

D I M E N S I O N S :

(1118mm x 965mm x 1118mm)

(H x W x D)

 

OPTIONS & ACCESSORIES

Bumper

 

 

 

Full-perimeterwith 5" (127 mm) casters

5001159

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

4007

HACCP Network Options (ELECTRONIC CONTROL ONLY)

REFER TO SPECIFICATION #9015, DATED10/05 OR AFTER

FOR

HACCP Documentation

APPLICABLE PART NUMBERS

 

 

 

HACCP with Kitchen Management

 

 

Electrical, three-phaseservice

 

AVAILABLE

 

 

 

 

 

 

 

 

Legs, 6" (152mm)

5205

Probe, internal product temperature

AVAILABLE

 

(ELECTRONIC CONTROL ONLY)

 

Stacking Hardware Kit

5001115

Wire Entrée Baskets

 

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

BS-25592

 

ENTRÉE PANS PER BASKET: 10

 

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

BS-25591

 

ENTRÉE PANS PER BASKET: 8

 

 

 

 

 

®

W164 N9221 Water Street • PO 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 • 800.329.8744U.S.A.ONLY

 

 

WEBSITE:www.alto-shaam.com

 

# 8 7 B - 0 2 / 0 6

D U E T O O N G O I N G P R O D U C T D E V E L O P M E N T, S P E C I F I C A T 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.