Alto-Shaam 500-TH-II - Manual

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

.

5 0 0 - T H -

I I

L OW T E M P E R AT U R E C O O K & H O L D OV E N

ITEM NO

. _______________________

Single compartment oven with 20 gauge, non-magnetic stainless steel exterior and door with magnetic door latch.

Oven is equipped with two (2) 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 drip pan with drain, and one (1) external drip tray.

Oven includes one (1) set of 3-1/2" (89mm) casters — 2 rigid, and 2 swivel with brake.
Oven control features an ON/OFF switch; one (1) cook thermostat, 100° to 325°F (38° to 163°C); one (1) hold

thermostat 60° to 200°F (16° to 93°C); and one (1) twelve-hour timer. Control includes one (1) cooking indicator light

and one (1) holding indicator light. Each oven is equipped with a voltage conversion switch, located on the back of

the oven, for voltage selection (208 to 240 V.A.C.) at time of installation.

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■

M O D E L 5 0 0 - T H - I I :

Low temperature cook and hold oven with manual control.

W 1 6 4 N 9 2 2 1 Wa t e r S t r e e t • P. O . B o x 4 5 0 • M e n o m o n e e F a l l s , Wi s c o n s i n 5 3 0 5 2 - 0 4 5 0 • U . S . A .

P H O N E

:

2 6 2 . 2 5 1 . 3 8 0 0

8 0 0 . 5 5 8 . 8 7 4 4

U

.

S

.

A

. /

C A N A D A

FA X

:

2 6 2 . 2 5 1 . 7 0 6 7

8 0 0 . 3 2 9 . 8 7 4 4

U

.

S

.

A

.

O N LY

W E B S I T E

: w w w. a l t o - s h a a m . c o m

# 2 5 - 11 / 0 7

P R I N T E D I N U

.

S

.

A

.

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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 and automatically converts from cook mode to hold mode.

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Oven hoods, outside venting, and fire extinguisher systems are not

required

(

IN MOST AREAS

)

. Emission of grease laden air are less than U.L.

established standards.

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Stackable design for additional capacity.

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Antimicrobial handle retards the growth of illness-causing pathogens.

FA C T O RY I N S TA L L E D O P T I O N S

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Right-hand door swing is standard.

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➥

Specify left-hand door as a special order.

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Reach-in compartment is standard.

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➥

Specify pass-through design as a special order.

*

Pa s s -th ro u g h o v e n s c a n n o t h a v e a ll d o o rs h in g e d
o n th e s a m e s id e .

●

Cooking thermostat limit set at 250°F for restricted

areas of the U.S.A.

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■

➥

Specify on order as required.

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Solid door is standard. Specify door with window as a

special order.

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■

➥

Right-hand door with window. [15855R]

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➥

Left-hand door with window. [15857R]

A D D I T I O N A L F E AT U R E S

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S t a c k a b l e D e s i g n

500-TH-II can be stacked with an identical

oven, a 500-TH/III Cooking & Holding Oven

or a Model 500-S Holding Cabinet. Indicate

top and bottom placement.

5-Year Limited

Warranty…

on all cook and hold

heating elements

(

EXCLUDES LABOR

).