Alto-Shaam 750-TH SERIES manual Por K Rib S, Optiona l, Half-si ze sheet pan Full-s ize she et pan

Page 36

C O O K I N G G U I D E L I N E S

POR K RIB S

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON

PREH EAT THE OVEN Spareribs: 1-1/2 down (38 kg or less)

Pork Loin, Back Rib s (BABY BACK RIBS ): 1-1/2 down (38 kg or less)

Ribs can be coo ked from frozen or thawed. Season as desired. Plac e ribs on sheet pans, sli ghtly over lappi ng and cover with clear plastic wrap only if cooki ng overn igh t. If desi red, barbecue sauce can be incl uded with initia l sea soning to allow it to cook into the ribs.

DO OR VE NTS: ONE-HALF

O PEN

SET HOLD

THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

250°F

(121°C )

SET COOKI NG TI ME R

THAWED RIBS: 2-1 /2 to 3-1/2 hours

FRO ZEN RIBS: 3-1/ 2 to 4-1/2 hours

Full Load

MI NI MUM HOLDING T IME REQUIRED

1-1 /2 hours

TI ME REQU IRED IN “HOLD” CY CLE BEF ORE SER VIN G.

M AXIMUM HOLDING TIME

12 hours

FINA L INTERNAL PRODUCT TEMPERATURE 160° to 170°F (71° to 77°C) WELL DONE

OVE RNIGHT CO OK & HOL D

Optiona l

ADDIT IONAL INFOR MATI ON

• NOT ES

Addit ional barbecue sauce can be added aft er compl eting the hold cycle.

Hea t sauc e to 150°F (66 °C) and coat rib s just

bef ore servin g.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MO DEL S

 

 

 

5 00 SE RI ES

 

 

75 0 SE R IE S

 

10 00 SE R I ES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NUMBER OF SHELVES

 

 

 

3

 

 

 

 

4

 

none

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ITEMS PER SHELF

 

 

1 half-si ze sheet pan

 

 

1 full-s ize she et pan

 

1 ful l-siz e shee t pan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MAXIMUM CAPACITY

 

 

3 half-si ze sheet pans

 

 

4 full-siz e sheet pans

5 ful l-siz e sheet pans

 

 

 

approximately 20 lb (9 kg)

 

 

 

 

APPROXIMATE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PANS

 

 

18" x 13" x 1"

 

 

 

18" x 26" x 1"

 

18" x 26" x 1"

 

 

MAY HOLD MORE OR LESS THAN

 

(GN 1/1:

530 x 325 x 20mm)

 

(GN 2/1: 530 x 650 x 20m m)

(GN 1/1: 530 x 325 x 20mm)

 

 

CAPACITIES ARE BASED ON U.S.

 

 

 

 

 

 

 

 

 

 

 

 

 

PAN SIZES. GASTRONORM PANS

 

 

(NO SHELVES REQU IRED )

 

 

(NO SHELVES REQUIRED)

 

(ON WIRE SHELVE S)

 

 

THE FOOD QUANTITIESINDICATED.

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SECTION 4 • PO RK

34.

Page 35 Page 37
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Page 35 Page 37
Contents LOW Temperature Cooki NG and Holding GUI Delines Alto-Shaam Halo Heat Prod uct Ind ex Oven Prehea tin g Ins tructio ns BeefLOW Temperat URE Cook ING Introduc Tion LO W TEM PE Ratu RE COO KI NG Facts LO W TE MPE Rature CO OKI NG Facts Shrinkage Control and Cooking TimeLabor 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 Uni ted State s FDA food Requires product s such as red meat toRemain in HO LD for a specif ied time Per iod. Thi s hol ding time requir ementRehea Ting CH EF OPE Rati NG TIP S Phone 800 8.8 74 4 orCleaning and Preventive Maintenance Clean Daily Cooking Guidelines Frozen Convenience Entrée PansBeef BRI SKE T Roast To 4 roast s To 3 roastsRoasts To 8 roasts To 9 roasts Up to 40 lb 18 kg Up to 100 lb 45 kgBeef Shor T Ribs PR Eheat the Oven Short Rib s 10 to 12 oz. piece sFul l-siz e sheet pan Full- size sheet pan 18 x 13 x 18 x 26 xBeef Stri PL OI N 140F 60CPlu s add 8 minute s for each add itiona l roast RoastsCOR NE D be EF Corned Bee f 9 to 12 lb 4 to 5 kgOr more hou rs To 4 roasts To 3 roastsHA MBU Rgers Prim E RI B To 6 hoursHighly Recom mende d RoastPR IME RIB Speci AL An overn igh t cook and hold can be done with this cut36 lb 16 kg 100 lb 45 kg RIB EYE Opti onalBeef Round BEE F Round Cafet ER IA or STE AMS HIP 40 to 49 lb 18 to 22 kg Roasts 6 to 8 hours50 to 80 lb 23 to 36 kg Roasts To 12 hours Roast To 2 roastsTEN Derl OIN Full Load to Rare 1 hourHou r Tenderloi nsSea son as desired and place directl y on wire shelves VEA L LOPR Eheat the Oven Veal Loin, Trimme d 8 to 10 lb 4 to 5 kg Not RecommendedPlac e directl y on wire shel ves LAM B, LEG2 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 HA M, FRE SH Preh EA T the OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kgTo 4 hams To 3 hams To 8 hamsPlace ham directly on wire she lves for coo kin g HAM, CU RED and SMO KEDTo 2 hours NonePOR K Chop S POR K Loin Highl y Reco mmen dedSeas on as desir ed and plac e in pans Roasts per panUp to 40 lb 18 kg Up to 100 lb 45 kg 12 x 20 x 2-1/2 12 x 20 x 2-1 /2POR 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 275 to 300F 135 to 149C 2 to 3 hours Ful l Loa d185F 85 C Ful l-siz e sheet pan Full- size sheet panChick EN, WHO LE Chic KEN , FR IED TWO -STE P ME Thod Foll OW Load Capacities for CHICKEN, Pieces & HalvesCOR Nish Hens Rock Cor nish Game Hens 12 oz 340 gram s eac hCornish hens DUC K, WH OLE PR EH EAT the Oven Duck, Who le 4 to 5 lb 2 kg300F 149C DucksTurk EY Turke y Turkeys Tur keysTurke y Tur keys TU Rkey Brea ST PR EH EAT the Oven Turkey Breast 10 to 15 lb 5 to 7 kgTurke y breasts Tur key brea sts Turkey breasts Turke y breasts Turke y breas ts Turkey breast sTurk EY Roll To 4 hou rs Full LoadTo 8 hours Turk ey roll s Turkey rolls Tur key rollsFish , BAK ED SAL MON ST Eaks 2 hou rs Full Load28 to 32 salmon steaks Trou T POT Atoes , Baked Preh EAT the Oven Potatoes, Bak ing 80 to 90 count190F 88C 30 to 36 potatoesQuic HE To 9 pie pla te203mm to 229mm Rice BAK ED EGG Custar D Minu tes, 4 oz. ram ekins Up to 3 hou rs for 4 stea m pansSH EET CA KE 2 hours Ful l Loa dCHE ESE CA KE Minutes to 2-3 hou rs depend ing on pan depthTo 10 round Spr ing- form pans Sprin g-form pans Spri ng-f orm pansFroze N CON Venienc E EN TRÉ ES Foil half -siz e pans Hal f-siz e pansFoil half -siz e pans Half-si ze pans 4 qts 10 x 12 x 2-1/2Froz EN POR TIO NED CON VEN IEN CE Entr ÉES SER IES00 SER I ES PR EC OOK ED Froz EN FIN GER FO ODS Appr oxim atel y Per full -siz e sheet panAppr oximatel y Per full -siz e sheet pan 30 to 45 minu tes 45 to 60 minut es Minute sBRE Akfas T Sand WI CH ES , Fres H or PRE MAD E Minut esNon e To 3 hoursCook IES Approximate pan capaci ty 24 cookies per full-size sheet panDough 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 COOKING/SMOKING/HOLDING Procedures Manual Ovens Preheat OvenWith a minimal amount of smoking time is suggested ONE-STEP Cooking Smoked Beef Brisket Smoked Beef TongueSmoked Fresh Hams Smoked Pork Ribs Smoked Duck Smoked TurkeyN I M U M H O L D I N G T I M E R E Q U I R E D 1 hour T H O L D T H E R M O S TAT 160FSmoked 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 Smoked Shrimp Shrimp 16 to 20 countCold 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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