Alto-Shaam 750-TH SERIES, 500-TH SERIES, 1000-TH SERIES LOW Temperat URE Cook ING Introduc Tion

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LOW TEMPERAT URE COOK ING INTRODUC TION

Welcome to the

cos t saving conven ience of Low Temperat ure Cooking.

In 1968, Alto-Shaam invent ed the first automatic, commercia l cook and hold oven featuring the princip le of Halo Heat. The heatin g method provided by Halo Heat low temperatu re cooking and holdin g ovens consists of an electric therma l cable that encirc les the entire cooking and hold ing chamber. This creat es a gentle blank et or HALO of radiant heat — surro unding food with a consiste nt and unifor m temper ature with no air move ment inside the oven compartment. This gentle heat ing concept cooks at low temper atures and at a high leve l of humid ity to prese rve product moistu re, flavor, and nutr ition. Halo Heat ovens are design ed to conver t automa tica lly from a cooking temper ature to a holding temperatu re where the product can rema in until it is ready to be served.

Halo Heat is an entirely differen t system of cooking. Utilizing this unifor m heat source, Halo Heat drama tically reduces meat shrinka ge; provides natural enzyme

(agin g) action for more tender, flavorful meat ; and pres erves natural juices along with nutrition al values in all foods. Halo Heat cook ing reduc es energy cost, cuts back on labor and handling and solves kitc hen space problems . There is no mech anical ventilatio n or oven hood necessa ry in most areas so the oven s can be moved whereve r they are needed.

Read this book let caref ully. Halo Heat is a cook ing system that require s minimal care once you have learned the basic prin cipl es.

For best results with many products , we reco mmend you start your cookin g cycle the even ing before — for serving the next day. In many areas, off -peak power rates are also lower at nigh t.

If anything you cook in a Halo Heat low temp erature cook ing and hold ing oven doesn’t meet your highest standard s of quality, please contact one of our food service profession als for help. Usually, only a mino r change in proce dure is required .

SEC TIO N 1 • LOW TEMPERATURE COOKING INTROD UCTION

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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 dPR IME RIB Speci AL An overn igh t cook and hold can be done with this cut36 lb 16 kg 100 lb 45 kg 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 ves2 hours Full Loa d 18 x 13 x 1 on Shelv ES 18 x 26 x 1 on ShelvesGN 1/1 x 20mm GN 2/1 x 20mm 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 kgPOR K RIB S Optiona lHalf-si ze sheet pan Full-s ize she et pan Proc Esse D Meats 2 to 2 hou rs Full Load170F 77C Chick EN Breasts 275F 135CHalf-si ze sheet pans Ful l-siz e sheet pans 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 ThodCOR Nish Hens Rock Cor nish Game Hens 12 oz 340 gram s eac hCornish hens Ducks DUC K, WH OLEPR EH EAT the Oven Duck, Who le 4 to 5 lb 2 kg 300F 149CTurk EY Turke y Turkeys Tur keysTurke y 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 SAL MON ST Eaks 2 hou rs Full Load28 to 32 salmon steaks Trou T 30 to 36 potatoes POT Atoes , BakedPreh EAT the Oven Potatoes, Bak ing 80 to 90 count 190F 88CQuic HE To 9 pie pla te203mm to 229mm 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 pansFroz EN POR TIO NED CON VEN IEN CE Entr ÉES SER IES00 SER I ES 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 IESDough NUT S PR EH EAT the Oven Frozen Pre cooked Doughnuts45 to 60 minutes 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 hourSmoked Fish Fillets Whole Smoked SalmonN I M U M H O L D I N G T I M E R E Q U I R E D none 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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