Alto Shaam 300-TH-III User Manual
300-TH/III
ITEM NO. _______________________
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D UE TO ON GO I NG PR O DU C T IM P R OV E ME N T, S P EC I F IC A TI O NS AR E S UB J EC T T O CH AN G E WI T H OU T N O TI C E .P RI N TE D I N U. S. A.
MODEL 300-TH/III: Low temperature Cook & Hold oven with deluxe control.
- T WO RIG ID, TW O SWIV EL WIT H BRAK E
EXCLU DES LAB OR
IP X3
LO W TEMPERATURE E LE CT RO NI C
CO OK & HOLD 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, and holds in the same cabinet with set-and-forget
controls to provide a better distribution of work loads.
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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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Oven hoods, outside venting, and fire extinguisher systems are not
required
U.L. established standards.
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Eight programmable menu buttons stores favorite recipes into memory (cook/
hold/t ime /probe set-po int s). 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
Short Form Spec
temperature required.
Alto-Shaam single compartment 300-TH/III Cook & Hold oven is constructed with a stainless steel exterior. Oven
includes a stainless steel door with magnetic latch. Oven is equipped with two (2) stainless steel side racks with five (5)
pan positions spaced on 1-1/2" (38mm) centers, two (2) chrome plated wire shelves, and one (1) stainless steel drip pan.
Oven includes one (1) set of 1/2" (13mm) non-skid rubber feet and four (4) carrying handles.
Deluxe control consists of a 4 digit LED display, On/Off button; cook temperature button with an adjustable cook range
from 200°F to 325°F (93°C to 162°C); time control button with set-points from 1 minute to 24 hours; probe control button
with adjustable set-points between 50°F and 195°F (10°C to 90°C); and hold temperature button with an adjustable hold
range from 60°F to 205°F (15°C to 96°C). Control includes eight (8) programmable menu buttons 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 button. 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.
(ch eck your local codes) . Emission of grease laden air are less than
FACTORY-INSTALLED OPTIONS
• Electrical Choices
120V
230V
• Door Swing Choices
Right-hand swing, standard
Left-hand swing, optional
• Probe Choices
Single Point, standard
Sous Vide, optional
Casters, 3" (76mm)
HACCP Documentation, Data Logger [5015563]
• On board Datalogger technology maintains
accurate and timely record keeping
• Register start time and end time
• Register start temperature and end temperature
• Interim time and temperature reporting is
captured at 5 minute intervals
• USB downloads facilitate record keeping on
department management PC’s
• Electronic HACCP record keeping can be
imported into Excel or other similar software for
use in report writing and charting
• Controller will retain the latest information
for 30 days
• Will record the product preset name (A-H)
if a preset is used
W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 • U.S.A.
www.alto-shaam.com
: 262.251.3800 800.558.8744
ADDITIONAL FEATURES
• Stackable Design
300-TH/III Cook & Hold
Oven can be stacked with
an identical oven, or 300-S
Holding Cabinet.
: 262.251.7067 800.329.8744
On all Cook & Hold heating
elements (
).
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Cord Length:
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P RI N TE D I N U. S. A.
NE T:
SH IP:
CA RTO N D IME NSI ONS : (L X W X H )
MA XIM UM
VO LUM E MAXIM UM
QU ART S
LI TER S
FU LL-SI ZE PA NS:
GA STR ONO RM 1
Three (3) 20" x 12" x 2-1/2" (530mm x 325mm x 65mm)
Two (2) 20" x 12" x 4" (530mm x 325mm x 100mm)
HA LF-SI ZE PA NS:
Six (6) 10" x 12" x 2-1/2" (265mm x 325mm x 65mm)
Four (4) 10" x 12" x 4" (265mm x 325mm x 100mm)
EX TER IOR
(480mm x 426mm x 643mm)
IN TER IOR
(305mm x 348mm x 546mm)
VO LTAG E PH ASE CY CLE/ HZ AMPS
CO RD & P LUG
NE MA 5-15P
15 A-1 25V PL UG
CEE 7/7
PLUG RATED 250V
CH2-16P
PLUG RATED 250V
BS1363
PLUG RATED 250V
BACK
TOP
LEFT, RIGHT
5 ft. (1524mm)
300-TH/III
EL EC TR ON IC COOK & HOLD OVEN
25-3/16" (643mm)
16-13/16"
(426mm)
3/4" (19mm)
15-1/4"
(387mm)
DIMENSIONS: H x W x D
: 18-15/16" x 16-13/16" x 25-3/16"
: 12" x 13-11/16" x 21-1/2"
CLEARANCE REQUIREMENTS
3" (76mm) from non-heated surfaces
CAPACITY
18" (457mm) from heat producing equipment
2" (51mm)
1" (25mm)
36 lbs (16 kg)
: 22.5
(28,5
/1:
40-5/8" (1031mm)
18-15/16" (480mm)
ELECTRICAL
kW
120 1 60 6.7 .80
230 1 50/60 2.7 .62
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, extreme
temperatures, or any other severely adverse conditions.
WEIGHT
69 lbs (31 kg)
129 lbs (59 kg)
36" x 24" x 28" (914mm x 610mm x 711mm)
OPTIONS & ACCESSORIES
Carving Holder, Prime Rib HL-2635
Drip Pan without Drain PN-2122
Shelf, Chrome Wire
13-5/16" x 19-1/2" (338mm x 495mm) SH-2107
17-5/8" (447mm)
W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 • U.S.A.
www.alto-shaam.com
# 14 - 0 5/ 16
: 262.251.3800 800.558.8744
: 262.251.7067 800.329.8744
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