Alto-Shaam MN-29491 manual

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Bom manual de uso

As regras impõem ao revendedor a obrigação de fornecer ao comprador o manual com o produto Alto-Shaam MN-29491. A falta de manual ou informações incorretas fornecidas ao consumidor são a base de uma queixa por não conformidade do produto com o contrato. De acordo com a lei, pode anexar o manual em uma outra forma de que em papel, o que é frequentemente utilizado, anexando uma forma gráfica ou manual electrónicoAlto-Shaam MN-29491 vídeos instrutivos para os usuários. A condição é uma forma legível e compreensível.

O que é a instrução?

A palavra vem do latim "Instructio" ou instruir. Portanto, no manual Alto-Shaam MN-29491 você pode encontrar uma descrição das fases do processo. O objetivo do manual é instruir, facilitar o arranque, a utilização do equipamento ou a execução de determinadas tarefas. O manual é uma coleção de informações sobre o objeto / serviço, um guia.

Infelizmente, pequenos usuários tomam o tempo para ler o manual Alto-Shaam MN-29491, e um bom manual não só permite conhecer uma série de funcionalidades adicionais do dispositivo, mas evita a formação da maioria das falhas.

Então, o que deve conter o manual perfeito?

Primeiro, o manual Alto-Shaam MN-29491 deve conte:
- dados técnicos do dispositivo Alto-Shaam MN-29491
- nome do fabricante e ano de fabricação do dispositivo Alto-Shaam MN-29491
- instruções de utilização, regulação e manutenção do dispositivo Alto-Shaam MN-29491
- sinais de segurança e certificados que comprovam a conformidade com as normas pertinentes

Por que você não ler manuais?

Normalmente, isso é devido à falta de tempo e à certeza quanto à funcionalidade específica do dispositivo adquirido. Infelizmente, a mesma ligação e o arranque Alto-Shaam MN-29491 não são suficientes. O manual contém uma série de orientações sobre funcionalidades específicas, a segurança, os métodos de manutenção (mesmo sobre produtos que devem ser usados), possíveis defeitos Alto-Shaam MN-29491 e formas de resolver problemas comuns durante o uso. No final, no manual podemos encontrar as coordenadas do serviço Alto-Shaam na ausência da eficácia das soluções propostas. Atualmente, muito apreciados são manuais na forma de animações interessantes e vídeos de instrução que de uma forma melhor do que o o folheto falam ao usuário. Este tipo de manual é a chance que o usuário percorrer todo o vídeo instrutivo, sem ignorar especificações e descrições técnicas complicadas Alto-Shaam MN-29491, como para a versão papel.

Por que ler manuais?

Primeiro de tudo, contem a resposta sobre a construção, as possibilidades do dispositivo Alto-Shaam MN-29491, uso dos acessórios individuais e uma gama de informações para desfrutar plenamente todos os recursos e facilidades.

Após a compra bem sucedida de um equipamento / dispositivo, é bom ter um momento para se familiarizar com cada parte do manual Alto-Shaam MN-29491. Atualmente, são cuidadosamente preparados e traduzidos para sejam não só compreensíveis para os usuários, mas para cumprir a sua função básica de informação

Índice do manual

  • Página 1

    LOW TEMPERATURE COOKING AND HOLDING GUIDELINES SIMPLE CONTROL OVENS World Headquarters W164 N9221 Water Street P.O. Box 450 Menomonee Falls, WI 53052-0450, U.S.A. Phone 262-251-3800 U.S.A. & Canada Toll Free 1-800-558-8744 Fax 262-251-7067 Fax U.S.A. only 1-800-329-8744 www.alto-shaam.com Price: U.S.$15.00 Printed in the U.S.A. MN-29491 • 01/[...]

  • Página 2

    MN-29491 • 01/11 LOW TEMPERATURE COOKING AND HOLDING OVENS GENERAL INDEX W164 N9221 Water Street l P.O. Box 450 l Menomonee Falls, Wisconsin 53052-0450 l U.S.A. PHONE: (262)251-3800 (800)558-8744 u . s . a . / canada l FAX: (262)251-7067 (800)329-8744 u . s . a . l www.alto-shaam.co m SECTION 1 • Low Temperature Cooking Introduction Alto-Shaam [...]

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    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 1 Welcome to the cost saving convenience of Low Temperature Cooking. In 1968, Alto-Shaam invented the first automatic, commercial cook and hold oven featuring the principle of Halo Heat. The heating method provided by Halo Heat low temperature cooking and holding ovens consists of an[...]

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    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 2 LOW TEMPERATURE COOKING FACTS SECTION 1 - INTRODUCTION MEAT AND NUTRITION Meat plays a significant role in the diet; therefore, one of the primary goals in food preparation is proper nutrition. Meat is one of the best sources of protein; is a rich source of B vitamins such as thiam[...]

  • Página 5

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 3 LOW TEMPERATURE COOKING FACTS SECTION 1 - INTRODUCTION SHRINKAGE CONTROL AND COOKING TIME THERE ARE TWO MAJOR FACTORS CONTROLLING MEAT SHRINKAGE OR COOKING LOSSES. 1. Temperature at which meat is cooked: The higher the temperature at which meat is cooked the more shrinkage will res[...]

  • Página 6

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 4 LOW TEMPERATURE COOKING FACTS SECTION 1 - INTRODUCTION LABOR AND EQUIPMENT COST REDUCTION Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the controls are set, there is no need to check, stir, or adjust the time or the temperature. [...]

  • Página 7

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 5 LOW TEMPERATURE COOKING FACTS SECTION 1 - INTRODUCTION SMOKER OPTIONS AND ACCESSORIES 767-SK 1767-SK 1000-SK/II 1000-SK-I Bumper, Full Perimeter ( not available w i t h 2-1/2 c a s t e r s ) 5010371 5010371 5009767 5009767 Carving Holder prime rib s t e a m s h i p ( c a f e t e r [...]

  • Página 8

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 6 GENERAL OPERATION - SIMPLE CONTROL OVENS SECTION 2 - OPERATION OVEN CHARACTERISTICS The oven is equipped with a special, low-heat- density, heating cable. Through the Halo Heat ® concept, the heating cable is mounted against the walls of the cooking and holding compartment to prov[...]

  • Página 9

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 7 GENERAL OPERATION - SIMPLE CONTROL OVENS SECTION 2 - OPERATION 1. Push power switch to O N (I) position. Control will display 0°F or 0°C. 2. Set the holding temperature. • Rotate the hold knob to the desired holding temperature. The set temperature will appear in the Digital Di[...]

  • Página 10

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 8 GENERAL OPERATION - SIMPLE CONTROL OVENS SECTION 2 - OPERATION CHEF OPERATING TIPS 1. For cooking specific products, refer to individual cook and hold instructions. 2. When cooking at 250°F (121°C), it takes approximately one hour for the cooking temperature to decrease to the se[...]

  • Página 11

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 9 GENERAL OPERATION - SIMPLE CONTROL OVENS SECTION 2 - OPERATION INTERNAL PRODUCT TEMPERATURE T I M E * I N h O L D CyCLE R E q U I R E D b y f O O D C O D E 130°f (54°C) 1 hOUR , 52 MINUTEs 131°f (55°C) 1 hOUR , 29 MINUTEs 133°f (56°C) 56 MINUTEs 135°f (57°C) 36 MINUTEs 136?[...]

  • Página 12

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 10 CLEANING AND MAINTENANCE SECTION 3 - CLEANING AND MAINTENANCE CAUTION TO PROTECT STAINLESS STEEL SURFACES, COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS, CHLORIDE BASED CLEANERS, OR CLEANERS CONTAINING QUATERNARY SALTS. NEVER USE HYDROCHLORIC ACID (MURIATIC ACID) ON STAI[...]

  • Página 13

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 11 CLEANING AND MAINTENANCE SECTION 3 - CLEANING AND MAINTENANCE EQUIPM E NT CARE Under normal circumstances, this oven should provide you with long and trouble free service. There is no preventative maintenance required, however, the following Equipment Care Guide will maximize the [...]

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    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 12 NOTES[...]

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    PRODUCT INDEX c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 13 SECTION 4 - COOKING GUIDELINES BEEF Beef Brisket ................................................ 14 Beef Short Ribs .......................................... 14 Beef Striploin ............................................. 14 Corned Beef ............................[...]

  • Página 16

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 14 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL PRODUCT > BEEF BRISKET BEEF SHORT RIBS BEEF STRIPLOIN SIZE OF MEAT Beef Brisket, Fresh, 9-13 lbs (4 to 6 kg) Short Ribs, 10 to 12 oz. pieces Short-Cut, Boneless: 8-12 lb (4 to 5 kg) INSTRUCTIONS Season brisket [...]

  • Página 17

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 15 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL PRODUCT > CORNED BEEF PRIME RIB PRIME RIB SPECIAL SIZE OF MEAT 9 to 12 lb (4 to 5 kg) Beef Rib, Roast Ready, with Fat Cap, #109: 20 lb (9 kg) Average Weight Beef Rib, Roast Ready Special, Tied: 14 to 18 lb (6 t[...]

  • Página 18

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 16 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL PRODUCT > RIBEYE BEEF ROUND BEEF ROUND (CAFETERIA OR STEAMSHIP) SIZE OF MEAT Beef Ribeye Roll, Lip On, #112A: 8 to 12 lb (3 to 5 kg) Beef Round, Top (Inside), Untrimmed: 14 to 23 lb (6 to 10 kg) Beef Round, Bot[...]

  • Página 19

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 17 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL ITEM > TENDERLOIN VEAL LOIN RECIPE SIZE OF MEAT Beef Loin, Full Tenderloin, Side Muscle Off, Skinned: 4 to 6 lb (2 to 3 kg) Veal Loin, Trimmed: 8 to 10 lb (4 to 5 kg) INSTRUCTIONS Season as desired. Place tende[...]

  • Página 20

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 18 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - BEEF, LAMB, VEAL ITEM > LAMB, LEG LAMB RACKS (FRENCHED) RECIPE SIZE OF MEAT Lamb Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg) Lamb Rack, Roast Ready, Single, Frenched: 7-bone INSTRUCTIONS Season as desired and place directly on [...]

  • Página 21

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 19 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - PORK, PROCESSED MEATS PRODUCT > PORK LEG, FRESH HAM - cured and smoked PORK CHOPS SIZE OF MEAT Pork Leg, Fresh: 14 to 17 lb (6 to 8 kg) Ham, Boneless, Skinless, Cured and Smoked: 10 to 14 lb (4,5 to 6 kg) Pork Loin Chops: 3 to [...]

  • Página 22

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 20 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - PORK, PROCESSED MEATS PRODUCT > PORK LOIN PORK SHOULDER PORK RIBS SIZE OF MEAT Pork Loin, Boneless, Tied: 8 to 10 lb (4 to 5 kg) Pork Shoulder, Boston Butt, Boneless: 8 to 10 lb (4 to 5 kg) Spareribs: 1-1/2 down (38 kg or less)[...]

  • Página 23

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 21 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - PORK, PROCESSED MEATS PRODUCT > PIg, whOlE PROCESSED MEATS RECIPE SIzE OF MEAT 33 lb. whole pig Sausage, Fresh: Any of a variety of processed meat product including brat- wurst, Polish sausage, breakfast links, smoked sausage, [...]

  • Página 24

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 22 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - POULTRY AND FISH PRODUCT > CHICKEN, PIECES AND HALVES CHICKEN, WHOLE RECIPE SIZE OF MEAT 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) avg. wt. 2-1/4 to 2-3/4 lb (1 to 1,2 kg) INSTRUCTIONS Clean chicken and remove excess fat. Brush chicken[...]

  • Página 25

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 23 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - POULTRY AND FISH PRODUCT > CHICKEN, FRIED ( two - s t e p m e t h o d * ) CORNISH HENS DUCK, WHOLE SIZE OF MEAT 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) fryer, 8 piece cut 12 oz (340 grams) each 4 to 5 lb (2 kg) INSTRUCTIONS Clean chi[...]

  • Página 26

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 24 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - POULTRY AND FISH PRODUCT > TURKEY TURKEY BREAST TURKEY ROLL SIZE OF MEAT Turkey, Whole: 25 lb (11 kg) 10 to 15 lb (5 to 7 kg) Precooked, Frozen: 8 to 12 lb (4 to 5 kg) INSTRUCTIONS Turkey must be fully thawed. Season as desired[...]

  • Página 27

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 25 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - POULTRY AND FISH PRODUCT > FISH, BAKED SALMON STEAKS TROUT SIZE OF MEAT Fish Fillets, Fresh or Frozen: 6 to 8 oz (170 to 227 grams) 6 to 8 oz (170 to 227 grams), 1" (25mm) thick Whole: 1 lb (454 gm) dressed INSTRUCTIONS Do[...]

  • Página 28

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 26 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > QUICHE RICE BAKED EGG CUSTARD ITEM/AMOUNT As needed As needed As needed INSTRUCTIONS Prebake the shells in pie plates at 275°F (135°C) for approximately 40 minutes. Pour the quiche mixture into the pre[...]

  • Página 29

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 27 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > SHEET CAKE CHEESE CAKE RECIPE ITEM/AMOUNT As needed As needed INSTRUCTIONS Use a favorite cake recipe or mix. Pour batter in pans to one-half the pan depth. Keep oven door closed during the cooking cycle[...]

  • Página 30

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 28 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > FROZEN CONVENIENCE ENTR É ES FROZEN PORTIONED CONVENIENCE ENTR É ES ITEM/AMOUNT As needed As needed INSTRUCTIONS PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN. Leave product in original [...]

  • Página 31

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 29 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS 3 6 9 DRIP PA N q u a n t i t y t i m e r s e t t i n g h a l f - pans total hours 1 2 hours, 30 minutes 2 2 hours, 45 minutes 3 3 hours, 30 minutes 4 3 hours, 30 minutes 5 4 hours, 00 minutes 6 4 hours, 30 minutes 7[...]

  • Página 32

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 30 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > PRECOOKED FROZEN FINGER FOOD BREAKFAST SANDWICHES COOKIES ITEM/AMOUNT CHICKEN NUGGETS: Approximately 40 per full-size sheet pan. CORN DOGS: Approximately 30 per full-size sheet pan. EGG ROLLS: Approximat[...]

  • Página 33

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 31 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 4 - MISCELLANEOUS PRODUCT > PROOFING DOUGH RECIPE RECIPE ITEM/AMOUNT As needed INSTRUCTIONS Remove dough from retarder or refrigerator, and allow covered product to set up at room temperature. Preheat oven for 45-60 Minutes. Pour a[...]

  • Página 34

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 32 COOKING/SMOKING/HOLDING PROCEDURES - SIMPLE CONTROL SECTION 5 - SMOKER OPERATION I o I o Up/Down Arrow Keys Temperature Display Key Time Cancel Key Holding Indicator Light Cooking Indicator Light On/Off Power Switch Hold Knob Cook Knob Digital Display Heat Indicator Light Smoke Ti[...]

  • Página 35

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 33 GENERAL OPERATION - SMOKERS SECTION 5 - OPERATION CHEF OPERATING TIPS 1. For cooking specific products, refer to individual cook and hold instructions. 2. When cooking at 250°F (121°C), it takes approximately one hour for the cooking temperature to decrease to the selected holdi[...]

  • Página 36

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 34 GENERAL OPERATION - SMOKERS SECTION 5 - OPERATION SMOKING PROCEDURE OPTIONS Manyof the procedures listed in thefront section of this guide can be adapted to the Alto-Shaam Smoker. 1. Follow the load capacities for the 750 and 1000 series ovens. 2. [...]

  • Página 37

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 35 GENERAL OPERATION - SMOKERS SECTION 5 - OPERATION PAN DIMENSIONS Full-size hotel pans (GN 1/1) 20" x 12" x 2-1/2" (530mm x 325mm x 65mm) Half-size hotel pans (GN 1/2) 12" x 10" x 2-1/2" (325mm x 265mm x 65mm) Third-size hotel pans (GN 1/3) 12" x [...]

  • Página 38

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 36 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED BEEF PRODUCT > BEEF BRISKET, SMOKED BEEF TONGUE, SMOKED ITEM/AMOUNT Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg) Beef Tongue: 3-1/4 lb (1,5 kg) average INSTRUCTIONS Season brisket as desired. Place brisket directly on wir[...]

  • Página 39

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 37 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED PORK PRODUCT > HAM RIBS ITEM/AMOUNT Pork Fresh Ham: 14 to 17 lb (6 to 8 kg) Spareribs or Pork Loin, Back Ribs ( baby back ribs ): 1-1/2 down (38 mm or less) INSTRUCTIONS Season as desired and place directly on wire shelv[...]

  • Página 40

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 38 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED POULTRY PRODUCT > DUCK, SMOKED TURKEY, SMOKED RECIPE ITEM/AMOUNT Duck, Whole: 4 to 5 lb (2 kg) Turkey, Whole: 25 lb (11 kg) INSTRUCTIONS Season as desired. Rub with oil and paprika. Place ducks directly on wire shelves. [...]

  • Página 41

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 39 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED FISH PRODUCT > FISH FILLETS, SMOKED WHOLE SMOKED SALMON SHRIMP, SMOKED ITEM/AMOUNT Fish fillets: As needed Haddock may be substituted. Salmon, Whole: 8 to 10 lb (4 to 5 kg) Shrimp: 16 to 20 count INSTRUCTIONS Portion cut[...]

  • Página 42

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 40 PRODUCT SPECIFICATIONS AND PREPARATION SECTION 6 - SMOKED FISH PRODUCT > COLD SMOKED SALMON ITEM/AMOUNT SAUMON FUME: Fresh Salmon Fillets 2-1/2 to 4 lb (1 to 2 kg) each INSTRUCTIONS INGREDIENTS REQUIRED Fresh Salmon Fillets or Sides Sea Salt: Large Crystals Granulated or Raw Su[...]

  • Página 43

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 41 FOOD HOLDING AND SANITATION SECTION 7 - FOOD HOLDING AND SANITATION FOOD HOLDING - FUNCTION & VALUE In the previous sections, cooking procedures in the Halo Heat Low Temperature Cooking and Holding Ovenhave been emphasized.  If practicalto the  indiv[...]

  • Página 44

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 42 FOOD HOLDING AND SANITATION SECTION 7 - FOOD HOLDING AND SANITATION GENERAL HOLDING CABINET OPERATION Chefs,cooks and other specialized food service  personnel employ varied methods of cooking. Proper holding temperatures for a specific food product must be ba[...]

  • Página 45

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 43 FOOD HOLDING AND SANITATION SECTION 7 - FOOD HOLDING AND SANITATION Food flavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor. Cleanliness[...]

  • Página 46

    c o o k i n g g u i d e l i n e s - s i m p l e c o n t r o l • 44 FOOD HOLDING AND SANITATION SECTION 7 - FOOD HOLDING AND SANITATION FOOD SAFETY GUIDELIES Safe food handling practices to prevent food-borne illness is of critical importance to the health and safety of your customers. HACCP, an acronym for HazardAnalysis (at) Critical[...]

  • Página 47

    Alto-Shaam has established a twenty-four hour emergency service call center to offer immediate customer access to a local authorized service agency outside of standard business hours. The emergency service access is provided exclusively for Alto-Shaam equipment and is available throughout the United States through the use of Alto-Shaam's toll-[...]

  • Página 48

    LOW TEMPERATURE COOKING AND HOLDING GUIDELINES SIMPLE CONTROL OVENS World Headquarters W164 N9221 Water Street P.O. Box 450 Menomonee Falls, WI 53052-0450, U.S.A. Phone 262-251-3800 U.S.A. & Canada Toll Free 1-800-558-8744 Fax 262-251-7067 Fax U.S.A. only 1-800-329-8744 www.alto-shaam.com Price: U.S.$15.00 Printed in the U.S.A. MN-29491 • 01/[...]