Alto-Shaam equipment brochure, 1999

NYC 9/11 Public Portal Document M A N A G F. IVl E IN 1 I I

0002 ’5? i/gg *-»18:02 A > F.A..V 2122 190256 f I iCl SWANKE H-AYDEN XH n fUINU . CONNELL 9144694773 P.02 z Ayl^'SHAAM. Cooking and Holding Ovens ♦ Halo he at... a controlled, uniform naal source (hai genlly cooks, holds arte surrounds foods (or belter appearance, taste, and longer 4' Iding li e. 1 000-TH- I .joks, ro ISIS and holds meal, poultry, (Ishi potaioes, casseroles, ' ♦ Go. SERIES ' vegetable 5, and rahgais (rozon convenience toods in the spme cabinet,

t rtsduces I voduct shrinkage. ; ।

♦' Ir duces n itural enzyme action in meal lor tendertzing.

♦ Rialains rroce product rnoislura, llavor, and minerals. » 0^ / ♦ pfovidas uniform and oonsisieni cooking, day after day.

♦ Raduoes labor and evens-out work loads. ° te A Non-magr otic stainless steel Interior, side racks, and wire shelves i resist coro£ijan. ♦ ovan hoods or outside venting required (most areas). .'.•Ba* I I ♦. fire ex fngulsher system required.

* Ajijustablt thermostats: , -r Cookin J lOO-to 323“F (38“ to 163“C) -jHoidins 60* to 2OO'F (16' 10 93’C) (• • iI J ■ I

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