AR-7EVH

Overview

The Alto-Shaam AR-7EVH is an electric rotisserie with a ventless hood for commercial kitchens preparing roasted poultry and other rotisserie products. Its seven removable angled spits can hold up to 28 chickens weighing 2.5 to 3 lb each, according to the model information. The rotisserie also supports cook-and-hold operation, allowing a programmed cook cycle to be followed by a holding temperature.

The integrated hood has grease and charcoal filters. The manual states that the hood and rotisserie will not operate unless the filters are installed. Ventless operation does not remove the need to follow local requirements: the manual calls for installation in a well-ventilated room in accordance with applicable ventilation codes and standards.

Key Features

• Seven removable angled spits: The standard angled spits can be removed for cleaning. The manual states that up to seven angled spits can be used.
• Rotisserie capacity: The manual lists up to 28 chickens at 2.5 to 3 lb each, or up to 21 chickens at 3.5 lb each, using standard angled spits.
• Cook-and-hold controls: The electronic controller has an LED display and supports cooking, holding and two-step cooking programmes.
• Additional browning: The control sequence includes an additional browning feature.
• Ventless hood filtration: A metal grease filter and charcoal filter are located inside the hood access area. Both must be in place for the unit to operate.
• Grease collection: The rotisserie includes a drip pan with a drain.
• Stainless steel construction: Product information describes stainless steel construction and a solid back. The solid back is noted as helping prevent heat loss and resisting corrosion.
• Viewing door options: The manual shows single-pane flat-glass and double-pane curved-glass door configurations.

Specifications

• Model: Alto-Shaam AR-7EVH
• Equipment type: Electric rotisserie with ventless hood
• Spits: Seven removable stainless steel angled spits; up to seven can be used
• Standard angled-spit capacity: Up to 28 chickens at 2.5 to 3 lb each, or up to 21 chickens at 3.5 lb each
• Maximum product load: 98 lb
• Optional piercing-spit capacity: Up to 28 chickens at 2.5 to 3.5 lb each, with up to seven spits
• Optional turkey-spit capacity: Up to three spits, with one turkey weighing up to 25 lb on each spit
• Cook temperature range: 250°F to 425°F
• Hold temperature range: 140°F to 210°F
• Electrical data at 208 V: 8,300 W, 40 A
• Electrical data at 240 V: 8,800 W, 38 A
• Dimensions, solid-back configuration: 39-1/16 in. W × 32-1/8 in. D × 54 in. H
• Legs: 4 in. adjustable legs
• Construction: Stainless steel
• Included grease collection: Drip pan with drain
• Hood filters: Metal grease filter and charcoal filter

Installation & Requirements

The manual calls for installation by a qualified service technician on a level, non-combustible surface in a well-ventilated room. Installation must comply with local ventilation codes and standards. The ventless hood is not a reason to disregard local code requirements; confirm applicable requirements for the installation location.

For counter-mounted models, the manual specifies that the unit must either be sealed to the counter with NSF-compliant RTV or silastic, or have 6 in. of unobstructed clearance at the back and sides. The appliance must remain accessible for controls, loading and unloading, cleaning, maintenance and service. The manual also cautions against placing it where it may be affected by steam, grease, dripping water, high temperatures or other severely adverse conditions.

The rotisserie must be properly grounded. In Canada, the manual requires electrical connections to comply with CSA C22.1, Canadian Electrical Code Part 1, or applicable local codes. Receptacle or permanent-wiring arrangements must be installed by a licensed electrician in accordance with applicable electrical codes. Check the unit’s electrical rating and site supply before connection; the manual lists 208 V at 8,300 W and 40 A, and 240 V at 8,800 W and 38 A. The manual says appliances supplied without a factory cord must be equipped with a cord or permanent wiring as required by code.

Operation

Use the electronic controls to set cooking temperature and time, and then set a holding temperature when the programme calls for it. For two-step cooking, the controller allows a second cook temperature and time to be entered. The additional browning feature can be set through the hold control. Preset menu programme keys are also identified on the control panel.

Allow the rotisserie to preheat before loading. The manual’s quick-reference instructions say to load product when the oven beeps at regular intervals and the Start key and ready indicator begin flashing, then press Start. The jog key rotates the spits in increments when the door is open to help position product for removal.

The manual provides suggested cooking settings for several products. Examples include chicken halves or pieces at 425°F for 30 minutes, and whole chicken at 400°F for 45 minutes with 5 minutes of browning time. For turkey breast, the listed two-step settings are 250°F for 1½ hours followed by 400°F for 15 minutes. Pork ribs are listed at 250°F for 40 minutes followed by 375°F for 5 minutes, with 15 minutes of browning time. The manual also includes settings for boneless pork loin and boneless lamb leg. These are suggested settings; use the manual’s product guidance and check internal food temperatures in line with applicable health requirements.

Cleaning & Maintenance

Disconnect the unit from its power source before cleaning or servicing, and allow hot components to cool. The manual calls for daily rotisserie cleaning: remove the spits and other removable parts and wash them separately; wipe loose food debris from the interior; clean surfaces with a damp cloth or sponge and a commercial detergent at its recommended strength; rinse with clean, warm water; and dry the surfaces. A water-soluble degreaser may be used on heavily soiled areas, followed by a plastic scouring pad. Replace all removable parts, including the drip pan and grease deflection trays, before operating. The manual also calls for thorough cleaning of the control panel and door handles.

For stainless steel, avoid abrasive cleaning compounds, chloride-based cleaners, cleaners containing quaternary salts and hydrochloric acid. Do not use wire brushes, metal scouring pads or scrapers. The manual advises wiping with the grain when cleaning the exterior and using a clean cloth with the recommended stainless-steel cleaner.

Clean the metal grease filter according to usage. For grease-laden products such as red meat and poultry, the manual specifies cleaning it at least once a week. Remove it from the front of the hood and wash it in a dishwasher or in hot, soapy water; rinse and air-dry it before reinstalling. Inspect the charcoal filter regularly. Replace it at least every three months, or sooner if it is visibly contaminated or no longer controls odours, whichever occurs first. When replacing filters at the three-month interval or sooner because of heavy contamination, the manual recommends cleaning the exhaust tube as well.

Do not steam-clean, hose down, flood or use a water jet on the hood or rotisserie. The manual warns that flooding can cause severe damage or electrical hazards and void the appliance warranty. Use caution around sharp edges inside the hood housing when removing or replacing filters. Reinstall the filters before use; the hood and rotisserie will not operate without them.

Troubleshooting

• Hood or rotisserie will not operate: Check that the hood filters are in place. The manual identifies the filter interlock as a condition of operation.
• Service or cleaning is required: Disconnect the unit from its power source before cleaning or servicing. The manual directs installation and service work to qualified personnel.

Applications

The AR-7EVH is suited to commercial operations that roast and hold poultry or other rotisserie products in batches, including restaurants, grocery prepared-food departments and foodservice operations serving roasted chicken. Its listed spit capacities also cover products such as turkey breast, pork ribs, boneless pork loin and lamb leg, with the appropriate spit or basket arrangement identified in the manual.