Alto-Shaam 1000-TH SERIES manual Uni ted State s FDA food, Requires product s such as red meat to

Page 11

O P E R AT I O N

COOKING and HOLDING PROCEDURES — MANUAL OVENS

8. DETERM INING IF PRO DUCT

IS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to the

“OF F” posi tion.

B. Befor e opening the ove n door, leave the produ ct in the HOL D cycle for a min imu m of one hou r. This time period will allow the oven tem pera ture to decrease from the COOK setti ng to the select ed HOLD temper ature. During this one hour perio d, the produc t will con tinue to cook .

C. Insert a thermome ter into the cente r of the produ ct to determin e if the correct inte rnal temperatu re has been reached.

RED MEA T :

RARE: 130° to 135°F

(54 ° to 57°C) MEDIUM: 140° to 145°F (60 ° to 63°C)

WELL: 155° to 160°F (66 ° to 71°C)

D. When following the procedures in the individual produ ct cooking instructi ons, additional cookin g time shoul d not be necessary. If, howev er, the requir ed inter nal produ ct temper ature has not been reached aft er the product has remained in the HOLD cycl e for the one hour minimum time per iod, additional cookin g time may be added .

Use the sam e COO K temperat ure set for the origin al cook ing cycle until the cor rect inte rnal temp erature has been reached.

 

 

 

 

In the Uni ted

State s,

FDA food

cod e

requires product s such as red meat to

remain in “HO LD” for a specif ied time

per iod. Thi s hol ding time requir ement

is ba sed

on

the

inte rnal

prod uct

tempera ture

des ired for the

finis hed

produ ct

and

 

includes

the one

hour

time

peri od

whil e the

ove n decr ease s

from

the

cooki ng

tempe ratu re to the

hol ding tem pera ture and the

prod uct

continue s to cook.

 

 

 

 

INTERNAL PRODUCT

 

TIM E* IN HOLD CYCLE

TEMPERATURE

 

REQUIRED BY FOOD CODE

 

 

 

130°F (54°C)

 

1 HOUR, 52 MINUTES

 

 

 

131°F (55°C)

 

1 HOUR, 29 MINUTES

 

 

 

133°F (56°C)

 

56 MINUTES

 

 

 

135°F (57°C)

 

36 MINUTES

 

 

 

136°F (58°C)

 

28 MINUTES

 

 

 

138°F (59°C)

 

18 MINUTES

 

 

 

140°F (60°C)

 

12 MINUTES

 

 

 

142°F (61°C)

 

8 MINUTES

 

 

 

144°F (62°C)

 

5 MINUTES

 

 

 

145°F (63°C)

 

4 MINUTES

 

 

 

147°F (64°C)

 

2 MINUTES, 14 SECONDS

 

 

 

149°F (65°C)

 

1 MINUTES, 25 SECONDS

 

 

 

151°F (66°C)

 

54 SECONDS

 

 

 

153°F (67°C)

 

34 SECONDS

 

 

 

155°F (68°C)

 

22 SECONDS

 

 

 

157°F (69°C)

 

14 SECONDS

 

 

 

158°F (70°C)

 

0 SECONDS

 

 

 

*HOLDING TIME MAY INCLUDE POST-OVEN HEAT RISE

SECTION 2 • OPERATION

9.

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Contents LOW Temperature Cooki NG and Holding GUI Delines Prod uct Ind ex Oven Prehea tin g Ins tructio ns Beef Alto-Shaam Halo HeatLOW Temperat URE Cook ING Introduc Tion LO W TEM PE Ratu RE COO KI NG Facts Shrinkage Control and Cooking Time LO W TE MPE Rature CO OKI NG FactsLabor and Equipment Cost Reduction AN UA L C OO K & HO LD O VEN Optio NS & Acce Ssor IE S E R AT I O N Oven Char Acteristi CS OV EN COM Part ME NT Control Panel Ident if ICA Tion Cooking and Holding Procedures Manual Ovens Per iod. Thi s hol ding time requir ement Uni ted State s FDA foodRequires product s such as red meat to Remain in HO LD for a specif ied timeRehea Ting Phone 800 8.8 74 4 or CH EF OPE Rati NG TIP SCleaning and Preventive Maintenance Clean Daily Frozen Convenience Entrée Pans Cooking GuidelinesUp to 40 lb 18 kg Up to 100 lb 45 kg Beef BRI SKE TRoast To 4 roast s To 3 roasts Roasts To 8 roasts To 9 roasts18 x 13 x 18 x 26 x Beef Shor T RibsPR Eheat the Oven Short Rib s 10 to 12 oz. piece s Ful l-siz e sheet pan Full- size sheet panRoasts Beef Stri PL OI N140F 60C Plu s add 8 minute s for each add itiona l roastTo 4 roasts To 3 roasts COR NE D be EFCorned Bee f 9 to 12 lb 4 to 5 kg Or more hou rsHA MBU Rgers Roast Prim E RI BTo 6 hours Highly Recom mende d36 lb 16 kg 100 lb 45 kg PR IME RIB Speci ALAn overn igh t cook and hold can be done with this cut Opti onal RIB EYEBeef Round Roast To 2 roasts BEE F Round Cafet ER IA or STE AMS HIP40 to 49 lb 18 to 22 kg Roasts 6 to 8 hours 50 to 80 lb 23 to 36 kg Roasts To 12 hoursTenderloi ns TEN Derl OINFull Load to Rare 1 hour Hou rNot Recommended Sea son as desired and place directl y on wire shelvesVEA L LO PR Eheat the Oven Veal Loin, Trimme d 8 to 10 lb 4 to 5 kgLAM B, LEG Plac e directl y on wire shel vesGN 1/1 x 20mm GN 2/1 x 20mm 2 hours Full Loa d18 x 13 x 1 on Shelv ES 18 x 26 x 1 on Shelves To 8 hams HA M, FRE SHPreh EA T the OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kg To 4 hams To 3 hamsNone Place ham directly on wire she lves for coo kin gHAM, CU RED and SMO KED To 2 hoursPOR K Chop S Highl y Reco mmen ded POR K Loin12 x 20 x 2-1/2 12 x 20 x 2-1 /2 Seas on as desir ed and plac e in pansRoasts per pan Up to 40 lb 18 kg Up to 100 lb 45 kgHalf-si ze sheet pan Full-s ize she et pan POR K RIB SOptiona l 170F 77C Proc Esse D Meats2 to 2 hou rs Full Load Half-si ze sheet pans Ful l-siz e sheet pans Chick EN Breasts275F 135C Ful l-siz e sheet pan Full- size sheet pan 275 to 300F 135 to 149C2 to 3 hours Ful l Loa d 185F 85 CChick EN, WHO LE Foll OW Load Capacities for CHICKEN, Pieces & Halves Chic KEN , FR IED TWO -STE P ME ThodCornish hens COR Nish HensRock Cor nish Game Hens 12 oz 340 gram s eac h Ducks DUC K, WH OLEPR EH EAT the Oven Duck, Who le 4 to 5 lb 2 kg 300F 149CTurke y Tur keys Turk EYTurke y Turkeys Tur keys Turke y breasts Turke y breas ts Turkey breast s TU Rkey Brea STPR EH EAT the Oven Turkey Breast 10 to 15 lb 5 to 7 kg Turke y breasts Tur key brea sts Turkey breastsTurk ey roll s Turkey rolls Tur key rolls Turk EY RollTo 4 hou rs Full Load To 8 hoursFish , BAK ED 28 to 32 salmon steaks SAL MON ST Eaks2 hou rs Full Load Trou T 30 to 36 potatoes POT Atoes , BakedPreh EAT the Oven Potatoes, Bak ing 80 to 90 count 190F 88C203mm to 229mm Quic HETo 9 pie pla te Rice Minu tes, 4 oz. ram ekins Up to 3 hou rs for 4 stea m pans BAK ED EGG Custar D2 hours Ful l Loa d SH EET CA KESpr ing- form pans Sprin g-form pans Spri ng-f orm pans CHE ESE CA KEMinutes to 2-3 hou rs depend ing on pan depth To 10 round4 qts 10 x 12 x 2-1/2 Froze N CON Venienc E EN TRÉ ESFoil half -siz e pans Hal f-siz e pans Foil half -siz e pans Half-si ze pans00 SER I ES Froz EN POR TIO NED CON VEN IEN CE Entr ÉESSER IES 30 to 45 minu tes 45 to 60 minut es Minute s PR EC OOK ED Froz EN FIN GER FO ODSAppr oxim atel y Per full -siz e sheet pan Appr oximatel y Per full -siz e sheet panTo 3 hours BRE Akfas T Sand WI CH ES , Fres H or PRE MAD EMinut es Non eApproximate pan capaci ty 24 cookies per full-size sheet pan Cook IES45 to 60 minutes Dough NUT SPR EH EAT the Oven Frozen Pre cooked Doughnuts Proofing Dough MIS CEL Lane OU S O K E R O P E R AT I O N Preheat Oven COOKING/SMOKING/HOLDING Procedures Manual OvensWith a minimal amount of smoking time is suggested ONE-STEP Cooking Smoked Beef Tongue Smoked Beef BrisketSmoked Fresh Hams Smoked Pork Ribs T H O L D T H E R M O S TAT 160F Smoked DuckSmoked Turkey N I M U M H O L D I N G T I M E R E Q U I R E D 1 hourN I M U M H O L D I N G T I M E R E Q U I R E D none Smoked Fish FilletsWhole Smoked Salmon Shrimp 16 to 20 count Smoked ShrimpCold Smoked Salmon O D H O L D I N G a n d S a N I TAT I O N General Holding Cabinet Operation HOT Foods Food Safety Guidelines Page CO OK /HO LD /SE RVE SYS TE MS

1000-TH SERIES, 500-TH SERIES, 750-TH SERIES specifications

Alto-Shaam is a well-respected name in the foodservice industry, known for its innovative cooking and holding technologies. Among its prominent offerings are the 750-TH Series, 500-TH Series, and 1000-TH Series, each designed to deliver high-quality food while enhancing operational efficiency.

The 750-TH Series is notable for its versatility and robust features. It utilizes Halo Heat technology, which provides gentle, uniform heat without the use of fans, ensuring that food retains its quality and flavor. This technology not only maintains the ideal serving temperature but also minimizes moisture loss, resulting in moist, delicious dishes. The 750-TH Series is designed for high volume preparation and holding, equipped with a large capacity that can handle multiple food pans simultaneously. With digital controls that allow for precise temperature adjustments, operators can easily customize settings to accommodate various menu items.

The 500-TH Series is designed for smaller operations that still demand high performance. This series maintains the same Halo Heat technology, ensuring that the quality of food is upheld while providing energy savings. Compact and efficient, the 500-TH Series is ideal for kitchens with limited space but high expectations. The intuitive control panel allows for easy monitoring of temperatures and times, making it user-friendly. Its sleek design also ensures that it seamlessly fits into any kitchen aesthetic while maintaining functionality.

The 1000-TH Series represents the pinnacle of Alto-Shaam’s technology, geared towards the most demanding commercial kitchens. With enhanced capacity and advanced features, it offers exceptional performance for large-scale operations. The 1000-TH Series also incorporates intelligent controls that provide real-time monitoring and alerts, allowing chefs to maintain optimal food quality with minimal supervision. The robust construction and efficient design make it a reliable option for high-volume cooking situations.

Overall, the 750-TH, 500-TH, and 1000-TH Series from Alto-Shaam embody the perfect blend of innovation, versatility, and efficiency. Each series features Halo Heat technology, user-friendly controls, and a focus on retaining food quality, making them essential tools in any foodservice operation. Whether you are running a small café or a large-scale restaurant, Alto-Shaam's solutions are designed to elevate your cooking and holding processes, ensuring that every dish served is of the highest standard.
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