Alto-Shaam MN-29491 manual Smoked Fish, Fish FILLETS, Smoked Whole Smoked SHRIMP, Smoked Salmon

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SECTION 6 - SMOKED FISH

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

FISH FILLETS, SMOKED

WHOLE SMOKED

SHRIMP, SMOKED

SALMON

 

 

 

 

 

 

 

ITEM/AMOUNT

Fish fillets: As needed

Salmon, Whole: 8 to 10 lb (4 to 5 kg)

Shrimp: 16 to 20 count

 

Haddock may be substituted.

 

 

 

 

 

 

INSTRUCTIONS

Portion cut fish. Place fillets

Scale and wash fish thoroughly.

Shrimp may remain in the shell or may

 

side-by-side.

If desired, fish can be placed in a salt

be peeled and deveined. Season as

 

 

brine and refrigerated for 2 to 3 hours.

desired. Place side-by-side on pans.

 

 

Place fish upright on sheet pans.

 

 

 

DO NOT LAY FISH ON ITS SIDE.

 

 

 

 

 

SUGGESTED PAN

Full-size Hotel Pan

Sheet Pan

Sheet Pan

 

pan placement: Position 1, 4, & 7

 

 

 

from the top of the oven

 

 

 

 

 

 

NO. OF SHELVES

None

2 per compartment

1 full-size sheet pan

767, 1767

1000

None

4 per compartment

5 full-size sheet pan

 

 

 

 

ITEMS PER SHELF

2 pans per shelf position

1 full-size sheet pan

 

767, 1767

1 full-size sheet pan

1000

1 sheet pan per shelf position

4 full-size sheet pans

1 full-size sheet pan

 

 

 

 

 

 

 

MAX. CAPACITY

6 pans per compartment

3 full-size sheet pans - 6 whole salmon

4 full-size sheet pans

767, 1767

1000

7 sheet pans per compartment

4 full-size sheet pans - 8 whole salmon

5 full-size sheet pans

 

 

(per compartment)

(per compartment)

 

 

 

 

WOOD CHIP

Full

Full

Full

CONTAINER

 

 

 

 

 

 

 

VENT POSITION

Closed

Closed

Closed

 

 

 

 

COOK TEMP

250°F

275°F

250°F

 

(121°C)

(135°C)

(121°C)

 

 

 

 

HOLD TEMP

160°F

160°F

160°F

 

(71°C)

(71°C)

(71°C)

 

 

 

 

COOK TIME

1-1/2 to 2 hours

2 to 2-1/2 hours

45 minutes to 1 hour

 

 

 

 

SMOKE TIME

1 hour

1 TO 2 SMOKING CYCLES

45 minutes

 

 

1 hour for each smoking cycle

 

 

 

fill wood chip container for each cycle

 

 

 

 

 

MIN. HOLD TIME

None

1 to 2 hours

none

 

 

 

 

MAX. HOLD TIME

3 to 4 hours

10 hours

1 hour

 

 

 

 

OVERNIGHT

Not Recommended

Not Recommended

Not Recommended

COOK/HOLD

 

 

 

 

 

 

 

FINAL INTERNAL

150°F (66°C)

150°F (66°C)

150° to 160°F (66° to 71°C)

TEMPERATURE

 

 

 

 

 

 

 

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 • 39

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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 AccessoriesOperation Oven Characteristics START-UPWarranty Becomes Void if Appliance is Flooded Push power switch to on I position Chef Operating Tips Determining if Product is Sufficiently Cooked Care and CleaningRED Meat ReheatingCleaning Agents Cleaning and MaintenanceCleaning Materials Protecting Stainless Steel SurfacesClean the Door Vents Clean DailyEquipment Care Check Overall Condition Oven Once a MonthCooking 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 Chops PORK, Processed MeatsPork LEG, Fresh 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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