Alto-Shaam MN-29491 manual Smoked Pork, HAM Ribs

Page 39

 

 

SECTION 6 - SMOKED PORK

 

 

 

 

 

PRODUCT SPECIFICATIONS AND PREPARATION

 

 

 

 

 

 

 

 

 

PRODUCT >

HAM

 

RIBS

 

 

 

 

ITEM/AMOUNT

Pork Fresh Ham:

 

Spareribs or Pork Loin, Back Ribs (baby back ribs):

 

14 to 17 lb (6 to 8 kg)

 

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

 

 

 

 

INSTRUCTIONS

Season as desired and place directly on wire shelves.

 

Ribs can be cooked frozen or thawed. Season as desired.

 

 

 

Place ribs on sheet pans, slightly overlapping or use rib

 

 

 

rack shelves for more even smoke penetration. If desired,

 

 

 

barbecue sauce can be included with initial seasoning to

 

 

 

allow it to cook into the ribs.

 

 

 

 

 

SUGGESTED PAN

None

 

Sheet pan

 

 

 

 

 

NO. OF SHELVES

2 per compartment

 

2 rib racks or 3 flat wire shelves, 13 slabs per rib rack shelf

767, 1767

 

1000

3 per compartment

 

3 rib racks or 5 flat wire shelves, 13 slabs per rib rack shelf

 

 

 

(per compartment)

 

 

 

 

 

ITEMS PER SHELF

3 to 4 hams

 

14 to 18 slabs per flat wire shelf

767, 1767

 

1000

3 hams

 

14 to 18 slabs per flat wire shelf

 

 

 

 

 

MAX. CAPACITY

6 to 8 hams - up to 100 lb (45 kg) per compartment

 

60 lb (27 kg) per compartment

767, 1767

 

1000

9 hams - up to 100 lbs (45) kg per compartment

 

60 lb (27 kg) per compartment

 

 

 

 

 

WOOD CHIP

Full

 

 

Full

CONTAINER

 

 

 

 

 

 

 

 

VENT POSITION

Closed

 

Closed

 

 

 

 

COOK TEMP

250° to 275°F (121° to 135°C)

 

250°F (121°C)

 

 

 

 

HOLD TEMP

160°F (71°C)

 

160°F (71°C)

 

 

 

 

 

COOK TIME

12 minutes per pound for the first ham (26 minutes per

 

THAWED RIBS:

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

 

kilogram) plus add 30 minutes for each additional ham.

 

FROZEN RIBS:

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

 

 

 

 

SMOKE TIME

3 TO 4 SMOKING CYCLES*

 

1 hour for medium smoked flavor

 

1 hour for each smoking cycle

 

 

 

 

*fill wood chip container for each cycle

 

 

 

 

 

 

 

MIN. HOLD TIME

2 hours

 

1-1/2 hours

 

 

 

 

MAX. HOLD TIME

10 hours

 

12 HOURS: At the end of the hold cycle, heated barbecue

 

 

 

sauce can be added to the ribs immediately before serving.

 

 

 

 

OVERNIGHT

Optional

 

Optional

COOK/HOLD

 

 

 

 

 

 

 

 

FINAL INTERNAL

100°F (71°)

 

160° to 170°F (71° to 77°C)

TEMPERATURE

 

 

Well Done

 

 

 

 

 

ADDITIONAL

—

 

 

—

INFORMATION

 

 

 

 

 

 

 

 

 

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 • 37

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Contents LOW Temperature Cooking and Holding Guidelines General Index LOW Temperature Cooking Introduction Meat and Nutrition IntroductionPreventing Bacteria Growth Shrinkage Control and Cooking TimeSingle Compartment Double Compartment Labor and Equipment Cost ReductionSmoker Options and Accessories Options and AccessoriesOven Characteristics START-UP Warranty Becomes Void if Appliance is FloodedOperation Push power switch to on I position Chef Operating Tips Reheating Care and CleaningDetermining if Product is Sufficiently Cooked RED MeatProtecting Stainless Steel Surfaces Cleaning and MaintenanceCleaning Agents Cleaning MaterialsCheck Overall Condition Oven Once a Month Clean DailyClean the Door Vents Equipment CareCooking guidelines simple control Cooking Guidelines Beef Brisket Beef Short Ribs Beef Striploin BEEF, LAMB, VealCorned Beef Prime RIB Prime RIB Special Ribeye Beef Round Tenderloin Veal Loin Recipe LAMB, LEG Lamb Racks Frenched Recipe PORK, Processed Meats Pork LEG, FreshPork Chops Pork Loin Pork Shoulder Pork Ribs Pig, whole Processed meats Recipe CHICKEN, Pieces CHICKEN, Whole Recipe Halves Poultry and FishTWO-STEP Fried Chicken CHICKEN, Fried Cornish Hens DUCK, WholeTurkey Turkey Breast Turkey Roll FISH, Baked Salmon Steaks Trout Quiche Rice Baked EGG Custard MiscellaneousSheet Cake Cheese Cake Recipe Frozen Frozen Portioned Convenience Entrées Frozen Portioned Convenience Entrées Frozen Convenience EntréesEGG ROLL/CHICKEN Nuggets Precooked Frozen Breakfast Cookies Finger Food SandwichesProofing Dough Recipe Load wood chip container Smoker OperationGeneral Operation Smokers ONE-STEP Cooking Smoking Procedure OptionsProduct Capacity per compartment Beef BRISKET, Smoked Beef TONGUE, Smoked Smoked BeefHAM Ribs Smoked PorkDUCK, Smoked TURKEY, Smoked Recipe Smoked PoultryFish FILLETS, Smoked Whole Smoked SHRIMP, Smoked Salmon Smoked FishCold Smoked Salmon Smoking ProcedureFood Holding Function & Value General Holding Guidelines Food Holding and SanitationMeat Fahrenheit Celsius General Holding Cabinet OperationMost food-borne illnesses can be prevented Summary Food Safety GuideliesPage 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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