Alto-Shaam 2800-SK/III User Manual
ITEM NO. _______________________
ANSI/NSF 4
W164 N9 221 Water Street • P.O. Box 450 • Menom onee Fal ls, Wisconsin 5305 2-045 0 • U. S.A.
PH ON E: 262.25 1.380 0 800.55 8.874 4 U.S. A ./CA NADA FAX : 262.25 1.706 7 80 0.329 .8744 U.S .A . O NLY
www.al to-sh aam.c om
2800-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 consistent 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, offering a choice of mild, medium or heavy
smoke flavor.
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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
CO OK/HOL D/T IME /PR OBE SET-POI NTS ). 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.
The Alto-S haam 2800-SK/III is a single compartment mobile cook/ho ld/smoker oven constructed with a 20 gauge
stainless steel ext erior and two 20 gauge stainless steel doors with positive latches. Oven interior includes completely
removable, non-magnetic stainless steel side racks with eighteen (18) rungs spaced at 3" (76mm) centers and eight (8) wire
shelves, along with a removable stainless steel drip pan with drain and two (2) wood chip containers. The oven includes
two (2) e xterior handles for maneuverability and is suppor ted by four (4) 5-inch (127 mm) heavy duty cast ers, 2 r igid
and 2 swivel wi th brake. One (1) sample bag of woodchips is included with the ov en.
The electronic control provides eight (8) programmable menu keys featuring a 4-digit LED display, internal product
temperature probe, a cooking temperature range of 200°F to 400°F (93°C to 204°C) and a h olding temperature range
of 60°F t o 205°F (15°C to 96°C). Time set-points are adjustable in increment s of 1 minute with the cooking fun ction
up to 24 hours and smoking functio n up to 4 hours. The control function includes a count-up timer in the holding
mode, indicator lig hts for operational status and a control lock-out feature.
MODEL 2 800-SK/III: Mobile single compartment, double door, cook/hold/smoke oven with electronic control
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FACTORY IN STALLED OPTIONS
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Right-hand door swing is standard.
➥Specify Left-hand door as a special order.
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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.
D UE T O O NG O IN G P RO D UC T D EV E LO PM E NT , SP E CI F IC AT I ON S AR E S UB J EC T T O C HA NG E W IT H OU T N OT I CE .P RI NT E D I N U. S. A. #31 7 - 1 2/ 08
64-7/8" (1647mm)
30-3/4" (781mm)
32-1/8" (816mm)
37-3/8" (949mm)
65-3/8" (1659mm)
71-1/2" (1816mm)
6-1/16" (154mm)
E
lectrical
Connection
2-3/4" (71mm)
from top
C
L
2800-SK/III
W164 N 9221 Wat er St reet • P.O. Bo x 450 • Menom onee Falls , Wi scons in 53 052-0 450 • U. S.A.
PH ON E: 262.25 1.380 0 800.55 8.874 4 U .S.A ./C AN ADA FA X: 262 .251. 7067 800.329.8744 U .S.A . O NLY
www.al to-sh aam.c om
ELE C TRONIC COOK / HOLD / SM O K E OVE N
D I M E N S I O N S : H x W x D
EX TE RIOR:
71-1/2" x 30-3/4" x 37-3/8"
(1816mm x 781mm x 949mm)
INTE RIOR:
57-5/8" x 26-3/8" x 27"
(1464mm x 670mm x 686mm)
EL E C T R ICAL
VOLTAGE PHASE CYCLE/ HZ AMPS kW AWG
208 1 60 43.1 8.96 CO RD, NO P LUG
230 1 50 37.1 8.54 N O CO RD O R PLUG
CL E A R A NCE REQUIR E M E N TS
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).
WE I G H T
NE T: 410 lb (186 kg) SHIP : 575 lb (261 kg)
CRATE DIMENSION S: (H x W x D)
75" X 38" X 45" (1905mm x 965mm x 1143mm)
208 3 60 27 8.96 N
O CORD OR PLU G
380-415 3 50 15.5 9.3 NO CO RD OR P LUG
P R O D U C T \ PA N C APA C I T Y
360 lb (163 kg) MAX IMU M
VO LUM E MAX IMU M: 225 QUAR TS (285 LIT ERS )
FULL-SIZE PANS: GASTRONORM 1/1:
Thirty (30) 20" x 12" x 2-1/2" (530mm x 325mm x 65mm)
FULL-SIZE SHEET PANS:
Eighteen (18) 18" x 26" x 1"
IN S TA L LATION RE Q UIREME 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.
— Hood installation is recommended.
CHECK LOCAL CODES.
— Mobile units must have a flexible connector installed and
secured to the building structure.
NOT FACTORY SUPPLIED.
O P T I O N S & A C C E S S O R I E S
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Bumper, Full-perimeter 5008636
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Carving Holder, Prime Rib HL-2635
Carving Holder, Steamship (Cafeteria) Round 4459
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Drip Pan, Deep 5007290
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HACCP Network Options
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HACCP Documentation
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HACCP with Kitchen Management
REFER TO HAC CP SPECIFICATION #9015 FOR APPLICABLE PART NUMBERS.
Casters, Stem - 2 RI GID, 2 SW IV EL W/B RAKE
3-1/2" (89mm) 5008017
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Legs, 6" (152mm), Flanged (SET OF F OUR ) 5004863
Wood Chips bulk pack
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Apple 20 lb (9 kg) WC-22543
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Cherry 20 lb (9 kg) WC-22541
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Hickory 20 lb (9 kg) WC-2829
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Maple 20 lb (9 kg) WC-22545
D UE T O O NG O IN G P RO D UC T D EV E LO PM E NT , SP E CI F IC AT I ON S AR E S UB J EC T T O C HA NG E W IT H OU T N OT I CE .
P RI NT E D I N U. S. A.#31 7 - 1 2/ 08
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