Alto-Shaam 1767-SK-III User Manual

IT E M N O . _______________________

ANSI/NSF 4

1767-SK/III

ELE C TRONIC CO O K / HOLD / SMOKE OVEN

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HALO HEAT . . . a controlled, uniform heat source that maintains close temperature tolerances throughout the cooking and holding function. Offers uniform and onsistent cooking on a daily basis, low shrinkage of bulk or portion-cut protein items,

higher food moisture content, and significantly longer holding life.

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Cooks, roasts, re-heats, smokes and holds in the same cabinet with set-and-forget controls to provide a better distribution of work loads.

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Smokes with real wood chips — no pressure cooking, no artificial smoke flavor.

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Smoke timer offers a choice of mild, medium, or heavy smoke flavor.

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Cold smokes fish and cheese.

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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.

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Eight programmable menu buttons store 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.

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Clear, easy-to-read LED display indicates cook time remaining or the full range of programmed operating parameters.

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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.

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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.

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Antimicrobial handles retard the growth of illness-causing pathogens.

Double compartment oven with 20 gauge, non-magnetic stainless steel exterior. Each door includes a positive-catch door latch and a 12" x 16" (305mm x 406mm) tempered glass window. Each compartment interior includes two (2) completely removable, non-magnetic stainless steel side racks with eleven (11) pan positions spaced on 1-3/8" (35mm) centers, two (2) stainless steel wire shelves, one (1) stainless steel Rib Rack, a removable stainless steel drip pan with drain and a wood chip container. Oven is furnished with an exterior, front mounted stainless steel drip tray and one (1) sample bag each of cherry, hickory, apple & maple wood chips. Oven includes one (1) set of 5" (127mm) casters — 2 rigid, and 2 swivel with brake.

Each electronic control includes a 4 digit L.E.D. display,

ON/OFF key, cook temperature key with an adjustable cook range from

200°F to 325°F (93°C to 162°C); cook time control key with set-points from 1 minute to 24 hours; smoke time control key with set-points from 1 minute to 1 hour; 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. Each 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.

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MODEL 1 767-SK/ III: Double compartment low temperature cook, hold and smoke oven with electronic control.

FACTORY IN STALLED OPTIONS

● Right-hand door swing is standard.

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➥Specify left-hand doors as a special order.

● Cooking thermostat limit set at 250°F for

restricted areas of the U.S.A.

➥Specify on order as required.

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ADDITIONAL FEATURES

● Optional HACCP Documentation web-based software

provides the ability to monitor, store, and print all relevant data.

● Optional HACCP with Kitchen Management web-based

software provides the ability to program, control, monitor, and store all relevant data.

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Rib Rack Shelf • Item SH-2743

Special non-magnetic stainless steel wire shelf designed to hold ribs or fish in an upright position

5-Year Limited

Warranty…

on all cook and hold heating elements

(

EXCLU DES LAB OR).

for more even smoking. Each shelf will hold thirteen full ribs. One (1) Rib Rack Shelf is furnished with each smoker. Additional racks are available as an option. Total oven capacity: Two (2) Rib Rack Shelves.

W164 N9 221 Water Street • PO Box 450 • Men omone e Fall s, Wisc onsin 53052 -0450 • U.S .A.

PH ON E: 262.25 1.380 0 800.55 8.874 4 U.S. A ./CA NADA FAX : 26 2.251 .7067 800.32 9.874 4 U.S. A . O NLY

www.al to-sh aam.c om

D UE T O O NG OI N G P RO D UC T D E VE L OP M EN T, S PE C IF I CA TI O NS A R E S UB J EC T T O C H AN G E W IT H OU T N O TI CE .P RI NT E D I N U .S . A. #31 6 - 0 7/ 08

5-3/4" (653mm)

63-15/16" (1607mm)

with 5

" Casters

59-3/16" (1506mm)

1-1/16" (788mm)

56-1/4" (1428mm)

33-7/8" (860mm)

*61-15/16" (1572mm) - with optional 3-1/2" (89mm) casters *63-1/2" (1613mm) - with optional 6" (152mm) legs

12-7/8"

(326mm)

28-1/4" (716mm)

with optional bumper

6-5/8"

(675mm)

Electrical

Connection

Shown with

Optional

Bumper

33-7/8" (860mm)

with optional bumper

54-1/4" (1378mm)

1767-SK/III

ELE C TRONIC COOK / HOLD / SM O K E OVE N

D I M E N SI ON S : H x W x D

EX TE RIOR:

3-15/16" x 25-3/4" x 31-1/16"

(1607mm x 653mm x 788mm)

INTE RIOR: (EA CH C OMPA RTMEN T)

20-1/16" x 22" x 26-1/2"

(510mm x 559mm x 673mm)

E L E C T RI CA L

OLTAGE PH ASE CY CLE

208-240 (AGENCY)1 60 32.0 7.70 NO C ORD

at 208 1 60 30.9 6.43 & P at 240 1 60 35.6 8.55

230 1 50 34.1 7.86

P R O D U CT \PA N C APA C I TY ( P E R C O MPA R TM E N T )

100 lb (45 kg)

VO LUM E MAX IMU M: 53 QU ARTS (67 LI TER S)

FU LL-SIZ E PAN S GA STR ONO RM 1/1:

Seven (7) 20" x 12" x 2-1/2" (530mm x 325mm x 65mm) Five (5) 20" x 12" x 4" (530mm x 325mm x 100mm)

FU LL-SIZ E SHE ET PANS:

Up to Four (4)* 18" x 26" x 1" on wire shelves only

*A DDIT IONA L S HELVES R EQU IRED

Z AMP S

/ H

MA XIM UM

kW C

ORD

& P

LU G

NO C ORD

& P LUG

LU G

C L E A R AN CE RE Q U I R E M E N T S

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).

W E I G H T

NE T: 359 lb (163 kg) ES T. SHIP : 424 lb (192 kg) E ST.

CA RTON DIMENSION S: ( HXWXD)

82" X 35" X 35" (2083mm x 889mm x 889mm)

O P T I O NS & A C C E S SO R I E S

Bumper, Full-perimeter 5004861

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Carving Holder, Prime Rib HL-2635

Carving Holder, Steamship (Cafeteria) Round 4459

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Casters, Stem -

3-1/2" (89mm) 5008017

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Door Lock with Key - E ACH H AND LE LK-2763

Drip Pan with Drain 14831

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HACCP Network Options

HACCP Documentation

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HACCP with Kitchen Management

2 RIG ID, 2 SW IVEL W/BR AKE

REFE R TO H ACCP SPEC IFICATION #9 01 5 FOR APPL ICABL E PART N UMBERS.

I N S T A L L AT I O N R E Q UI RE M E N T S

— 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.

— Appliances with casters and no cord or plug must be

secured to the building structure with a flexible connector.

Legs, 6" (152mm), Flanged (SET O F FO UR) 5004863

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Pan Grid, Wire - 18" X 26" PAN IN SERT PN-2115

Shelf, Stainless Steel, Flat Wire SH-2324

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Shelf, Stainless Steel, Rib Rack SH-2743

NOT FACTORY SU PPLIED.

Wood Chips bulk pack

Apple 20 lb (9 kg) WC-22543

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Cherry 20 lb (9 kg) WC-22541

Hickory 20 lb (9 kg) WC-2829

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Maple 20 lb (9 kg) WC-22545

D UE T O O NG OI N G P RO D UC T D E VE L OP M EN T, S PE C IF I CA TI O NS A R E S UB J EC T T O C H AN G E W IT H OU T N O TI CE .

W164 N9 221 Water Street • PO Box 450 • Men omone e Fall s, Wisc onsin 53052 -0450 • U.S .A.

PH ON E: 262.25 1.380 0 800.55 8.874 4 U.S. A ./CA NADA FAX : 26 2.251 .7067 800.32 9.874 4 U.S. A . O NLY

www.al to-sh aam.c om

P RI NT E D I N U .S . A.#31 6 - 0 7/ 08