Alto-Shaam MN-29491 manual Pork Loin Pork Shoulder Pork Ribs

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SECTION 4 - PORK, PROCESSED MEATS

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

PORK LOIN

PORK SHOULDER

PORK RIBS

 

 

 

 

SIZE OF MEAT

Pork Loin, Boneless, Tied:

Pork Shoulder, Boston Butt, Boneless:

Spareribs: 1-1/2 down (38 kg or less)

 

8 to 10 lb (4 to 5 kg)

8 to 10 lb (4 to 5 kg)

Pork Loin, Back Ribs (baby back ribs):

 

 

 

1-1/2 down (38 kg or less)

 

 

 

 

INSTRUCTIONS

Season as desired and place roasts

Season as desired and place in pans.

Ribs can be cooked from frozen or

 

directly on wire shelves for cooking.

 

thawed. Season as desired. Place

 

 

 

ribs on sheet pans, slightly overlapping

 

 

 

and cover with clear plastic wrap only if

 

 

 

cooking overnight. If desired, barbecue

 

 

 

sauce can be included with initial sea-

 

 

 

soning to allow it to cook into the ribs.

 

 

 

 

SUGGESTED PAN

None

Hotel Pan

Sheet Pan

 

 

 

 

 

NO. OF SHELVES

2

2

 

3

500

 

750

3

None

 

4

1000

3

3

None

 

 

 

 

 

ITEMS PER SHELF

2 roasts

2 roasts per pan / 2 pans

1 half-size sheet pan

500

750

3 roasts

2 roasts per pan / 2 pans

1 full-size sheet pan

1000

3 roasts

2 roasts per pan / 2 pans

1 full-size sheet pan

 

 

 

 

 

MAX. CAPACITY

4 roasts up to 40 lb (18 kg)

4 roasts up to 40 lb (18 kg)

3 half-size sheet pans approx. 20 lb (9 kg)

500

750

9 roasts up to 100 lb (45 kg)

10 roasts up to 100 lb (45 kg)

4 full-size sheet pans

1000

9 roasts up to 100 lb (45 kg)

12 roasts up to 100 lb (45 kg)

5 full-size sheet pans

 

 

 

 

VENT POSITION

One-half open

One-half open

One-half open

 

 

 

 

COOK TEMP

250° to 275°F (121° to 135°C)

250°F (121°C)

250°F (121°C)

 

 

 

 

HOLD TEMP

160°F (71°C)

160°F (71°C)

160°F (71°C)

 

 

 

 

 

COOK TIME

15 minutes per pound for the first roast

20 minutes per pound for the first roast

THAWED RIBS:

2-1/2 to 3-1/2 hours

 

(33 minutes per kilogram) plus add 30

(33 minutes per kilogram) plus add 30

FROZEN RIBS:

3-1/2 to 4-1/2 hours

 

minutes for each additional roast.

minutes for each additional roast.

Full Load

 

 

 

 

MIN. HOLD TIME

2 hours

2 hours

1-1/2 hours

 

 

 

 

MAX. HOLD TIME

12 hours

12 hours

12 hours

 

 

 

 

OVERNIGHT

Highly Recommended

Highly Recommended

Optional

COOK/HOLD

 

 

 

 

 

 

 

 

FINAL INTERNAL

155° to 165°F (68° to 74°C)

165° to 170°F (74° to 77°C)

160° to 170°F (71° to 77°C)

TEMPERATURE

 

 

Well Done

 

 

 

 

ADDITIONAL

—

—

Additional barbecue sauce can be

INFORMATION

 

 

added after completing the hold cycle.

 

 

 

Heat sauce to 150°F (66°C) and coat

 

 

 

ribs just before serving.

 

 

 

 

 

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - simple control • 20

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Contents LOW Temperature Cooking and Holding Guidelines General Index LOW Temperature Cooking Introduction Introduction Meat and NutritionShrinkage Control and Cooking Time Preventing Bacteria GrowthLabor and Equipment Cost Reduction Single Compartment Double CompartmentOptions and Accessories Smoker Options and AccessoriesWarranty Becomes Void if Appliance is Flooded Oven Characteristics START-UPOperation Push power switch to on I position Chef Operating Tips RED Meat Care and CleaningDetermining if Product is Sufficiently Cooked ReheatingCleaning Materials Cleaning and MaintenanceCleaning Agents Protecting Stainless Steel SurfacesEquipment Care Clean DailyClean the Door Vents Check Overall Condition Oven Once a MonthCooking guidelines simple control Cooking Guidelines BEEF, LAMB, Veal Beef Brisket Beef Short Ribs Beef StriploinCorned Beef Prime RIB Prime RIB Special Ribeye Beef Round Tenderloin Veal Loin Recipe LAMB, LEG Lamb Racks Frenched Recipe Pork LEG, Fresh PORK, Processed MeatsPork Chops Pork Loin Pork Shoulder Pork Ribs Pig, whole Processed meats Recipe Poultry and Fish CHICKEN, Pieces CHICKEN, Whole Recipe HalvesCHICKEN, Fried Cornish Hens DUCK, Whole TWO-STEP Fried ChickenTurkey Turkey Breast Turkey Roll FISH, Baked Salmon Steaks Trout Miscellaneous Quiche Rice Baked EGG CustardSheet Cake Cheese Cake Recipe Frozen Frozen Portioned Convenience Entrées Frozen Convenience Entrées Frozen Portioned Convenience EntréesPrecooked Frozen Breakfast Cookies Finger Food Sandwiches EGG ROLL/CHICKEN NuggetsProofing Dough Recipe Smoker Operation Load wood chip containerGeneral Operation Smokers Smoking Procedure Options ONE-STEP CookingProduct Capacity per compartment Smoked Beef Beef BRISKET, Smoked Beef TONGUE, SmokedSmoked Pork HAM RibsSmoked Poultry DUCK, Smoked TURKEY, Smoked RecipeSmoked Fish Fish FILLETS, Smoked Whole Smoked SHRIMP, Smoked SalmonSmoking Procedure Cold Smoked SalmonFood Holding and Sanitation Food Holding Function & Value General Holding GuidelinesGeneral Holding Cabinet Operation Meat Fahrenheit CelsiusMost food-borne illnesses can be prevented Food Safety Guidelies SummaryPage Price U.S.$15.00 MN-29491 01/11 Alto-Shaam, Inc

MN-29491 specifications

The Alto-Shaam MN-29491 is a highly regarded piece of equipment in the foodservice industry, renowned for its versatility, efficiency, and quality in cooking a wide range of dishes. This innovative cooking solution is designed to meet the demands of commercial kitchens, particularly in restaurants, catering services, and institutional food preparation settings.

One of the standout features of the Alto-Shaam MN-29491 is its Multi-Cook Oven technology. This unique feature allows operators to simultaneously cook different types of food items at varying temperatures and cooking modes without the risk of flavor transfer. This is particularly beneficial for establishments that serve diverse menus and require precise cooking.

The oven is equipped with an advanced control system that includes digital controls for precise temperature management and cooking time settings. With programmable recipes, chefs can automate cooking processes, ensuring consistency and quality across all dishes prepared. This not only enhances productivity but also helps in minimizing food waste by ensuring that food is cooked to perfection.

In terms of construction, the MN-29491 boasts a robust stainless steel exterior that enhances durability and ease of cleaning. Its compact design allows it to fit seamlessly into kitchen layouts without occupying excessive floor space, making it an ideal choice for busy kitchens where space is at a premium.

The oven utilizes Alto-Shaam's innovative Cook & Hold technology, which allows for slow cooking and holding of food at safe temperatures for extended periods. This method not only improves the flavors and tenderness of meats and other dishes but also reduces the risk of overcooking, providing a reliable solution for busy service times.

Energy efficiency is another hallmark of the Alto-Shaam MN-29491. It is designed to consume less energy than conventional cooking equipment, contributing to cost savings in utility bills and promoting a more sustainable kitchen environment.

Overall, the Alto-Shaam MN-29491 stands out as a leader in commercial cooking solutions, blending cutting-edge technology with user-friendly features. Its robust performance, innovative cooking methods, and energy-efficient design make it a valuable asset for any foodservice operation, ensuring that chefs can deliver exceptional quality dishes while maintaining operational efficiency.
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