1200-SK

Overview

The Alto-Shaam 1200-SK Cook & Hold Smoker Oven with Deluxe Control brings low-temperature cooking, smoking and hot holding together in one cabinet. Halo Heat provides a controlled, uniform heat source for cooking and holding. The oven smokes with real wood chips rather than artificial smoke flavour, and its smoke timer supports mild, medium or heavy smoke profiles. Operators can cook by time or by probe, then have the oven move into hold mode when the set parameters are reached.

The Deluxe Control has separate settings for the upper and lower cavities. Eight programmable menu buttons store favourite recipes and their cook, hold, time and probe setpoints. The product listing identifies the oven as a 120 lb (54 kg) capacity model with four full-size pan positions.

Key Features

• Halo Heat: A controlled, uniform heat source supports consistent cooking and holding. The manufacturer identifies reduced shrinkage, higher food moisture and longer holding life among the benefits of this technology.
• Cook, smoke and hold in one cabinet: The oven cooks, roasts, reheats, smokes and holds food, helping kitchens schedule production across service periods.
• Real wood-chip smoking: Use wood chips to add smoke flavour, with a timer offering mild, medium or heavy smoke settings. The unit can also cold-smoke fish and cheese.
• Time and probe cooking: Set a cook time or use the probe to monitor internal product temperature. When programmed cooking parameters are reached, the oven changes from cook mode to hold mode.
• Deluxe Control programming: Eight menu buttons store cook, hold, time and probe setpoints. The control also includes a four-digit LED display, status indicator lights, a start button and a built-in lockout feature.
• SureTemp heat recovery: The manufacturer’s specification describes the SureTemp heat recovery system as compensating for heat loss when the door is opened. An audible reminder sounds if the door remains open for more than three minutes.
• Temperature records during probe cooking: The control records the highest and lowest temperatures sensed by the food probe.

Specifications

• Manufacturer: Alto-Shaam
• Model: 1200-SK
• Equipment type: Cook & Hold smoker oven, Deluxe Control
• Technology: Halo Heat
• Capacity: 120 lb (54 kg); four full-size pan positions, as listed for the model
• Exterior dimensions: 22-9/16 in. W × 33-1/4 in. D × 70-5/8 in. H
• Weight: 515 lb
• Electrical supply for the listed configuration: 240V, single phase, 60Hz
• Amperage: 37A
• Power: 8.9 kW
• Connection: Hardwired
• ULC and NSF: The product listing identifies both marks.
• Country of manufacture: Made in the USA, as stated in the product listing.
• Deluxe Control display: Four-digit LED
• Cook temperature range: 200°F to 325°F (93°C to 162°C)
• Cook time settings: 1 minute to 24 hours
• Smoke time settings: 1 minute to 1 hour
• Probe setpoints: 50°F to 195°F (10°C to 91°C)
• Hold temperature range: 60°F to 205°F (15°C to 96°C)
• Programmable menus: Eight, with locking capability

Installation & Requirements

The oven must be installed level. The manufacturer’s installation instructions state that it must not be placed where steam, grease, dripping water, extreme temperatures or other severely adverse conditions can affect it. Installation is to be completed by an authorized Alto-Shaam service partner.

The listed electrical connection is hardwired, and the product listing specifies 240V, single phase, 60Hz, 37A and 8.9 kW. The manufacturer’s specification identifies voltage conversion as a control feature for matching the supplied line voltage. Electrical connections must suit the actual unit configuration; confirm the required supply before ordering and installation.

The specification sheet gives clearances of 3 inches at the rear from non-heated surfaces, or 18 inches from heat-producing equipment; 2 inches at the top; and 1 inch at the left and right. Smoker ventilation requirements are to be determined by local installation codes. The specification also says that appliances on casters without a cord or plug must be secured to the building structure with a flexible connector, which is not factory supplied.

Operation

Use the Deluxe Control to set cooking, smoking and holding parameters for the upper and lower cavities. The listed cook range is 200°F to 325°F, cook time can be set from 1 minute to 24 hours, and smoke time from 1 minute to 1 hour. For probe cooking, set a target between 50°F and 195°F; the oven monitors the probe and switches to hold mode once the programmed conditions are met. The hold setting ranges from 60°F to 205°F.

Eight programmable menu buttons can store recipe settings, with locking capability. For a stored recipe, the manufacturer describes a load, select the preset and start workflow. The control has indicator lights for operating status, and the hold mode includes a count-up timer. When using the probe, the control retains the highest and lowest temperatures sensed by the probe. Smoke the product with real wood chips and set the smoke timer to suit the desired profile. The oven can also be used for cold smoking fish and cheese.

Cleaning & Maintenance

Before cleaning, turn the oven off, disconnect it from power and allow it to cool; the operator manual specifies a cavity temperature of 140°F (60°C) or less for cleaning. Allow racks and drip components to cool before handling. Do not use steel pads, wire brushes or scrapers, and do not flood or hose down the oven. The manual warns that improper cleaning can damage the oven and void the warranty. Use only non-caustic cleaners, avoid products containing sodium hydroxide (lye) or phosphorus, and do not spray cleaner directly into fan openings.

Daily cleaning

• Remove detachable items, including wire shelves, side racks, the drip pan and the drip tray, and clean them separately.
• Remove spills with disposable paper wipes or a damp cloth.
• Wipe the exterior and drip tray holder with a damp cloth.
• Clean the control panel, door vents, handles and door gaskets with a non-abrasive nylon scrub pad.
• If the unit has the optional glass door, clean both sides of the window with an all-purpose glass cleaner.
• Wipe the probe, cable assembly and probe prongs with a non-abrasive nylon scrub pad. Sanitize the probe with an alcohol pad or a sanitizing solution recommended for food-contact surfaces.
• Finish the exterior with stainless steel cleaner.

Weekly cleaning and routine checks

For weekly cleaning, switch the oven off and unplug it. Wipe the exterior with a non-abrasive nylon scrub pad and apply stainless steel polish. Apply oven cleaner to the interior, allow it to work for 3–5 minutes, then wipe with a non-abrasive nylon scrub pad. Clean the door gasket with warm water and detergent. Clean optional glass with an all-purpose glass cleaner. Reconnect power and switch the appliance on when cleaning is complete.

The manual’s maintenance schedule calls for checking the screen for cracking or peeling daily, checking for damage or loose parts weekly, and inspecting the door gasket, optional window gasket, door vent slides, side racks, shelves and shelf supports monthly. It also calls for monthly cleaning of the cooling fan intake and exhaust areas and calibration of the removable product probe, if applicable.

Applications

The 1200-SK suits commercial kitchens that need to prepare and hold smoked or roasted proteins, reheat food, or add wood-smoke flavour to menu items. Example uses include batch cooking for service, smoked meats, and cold-smoked fish or cheese. Its programmable recipes and cook-to-hold operation support repeatable production across scheduled service periods.