Alto-Shaam 750-TH SERIES, 500-TH SERIES, 1000-TH SERIES manual Labor and Equipment Cost Reduction

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L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N

LABOR AND EQUIPMENT COST REDUCTION

Halo Heat oven s are eas y to ope rate and mai nta in.

After the raw prod uct is pla ced in the ove n and the

contr ols are set , there is no need to check, stir, or adjust

the time or the tem perat ure. Mini mal time is spent

attend ing the produ ct during cook ing. Thi s advant age, com bine d with the automa tic con versio n to the hol d

cycle, frees key personne l to concen trat e on other tas ks inclu ding fina l produc t and prese ntat ion.

 

When coo king in a Halo Hea t oven at a

 

temp erat ure of 250°F (12 1°C), outs ide vent ing and

 

expensi ve exhaus t hoods are not nec essa ry in

 

mos t areas . Kit chens remai n cooler , loweri ng

 

energy costs by reducing the exchan ge of hea ted

 

air. Becau se the ovens do not nee d outside

 

venti ng, they can be put alm ost anyw here — in

 

the corne r of the kitchen , on a buffet line, or in a

 

ban quet room . The ovens can also be bui lt into a

 

cou nter or to save spa ce, can be sta cked in

 

comb ina tion with another Halo Heat ove n or

 

hol ding cabi net of the sam e or simila r

 

dime nsions .

 

 

Cooking

at low temperatu res als o reduces

 

clea ning tim e.

Most food doe s not norma lly

 

car boniz e or burn on the inte rior of the oven.

500-TH SERIES

750-TH SERIES

1000-TH SERIES

1000-TH SERIES

SINGLECOMPARTMENT

SINGLECOMPARTMENT

SINGLECOMPARTMENT

DOUBLECOMPARTMENT

40 lb (18 kg) Capacity

100 lb (45 kg) Capacity

120 lb (54 kg) Capacity

120 lb (54 kg) Capacity

StackableDesign

StackableDesign

StackableDesign

Per Compartment

SEC TIO N 1 • LOW TEMPERATURE COOK ING INTRODUCTION

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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 Remain in HO LD for a specif ied time Uni ted State s FDA foodRequires product s such as red meat to 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 PansRoasts To 8 roasts To 9 roasts Beef BRI SKE TRoast To 4 roast s To 3 roasts Up to 40 lb 18 kg Up to 100 lb 45 kgFul l-siz e sheet pan Full- size sheet pan Beef Shor T RibsPR Eheat the Oven Short Rib s 10 to 12 oz. piece s 18 x 13 x 18 x 26 xPlu s add 8 minute s for each add itiona l roast Beef Stri PL OI N140F 60C RoastsOr more hou rs COR NE D be EFCorned Bee f 9 to 12 lb 4 to 5 kg To 4 roasts To 3 roastsHA MBU Rgers Highly Recom mende d Prim E RI BTo 6 hours 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 50 to 80 lb 23 to 36 kg Roasts To 12 hours BEE F Round Cafet ER IA or STE AMS HIP40 to 49 lb 18 to 22 kg Roasts 6 to 8 hours Roast To 2 roastsHou r TEN Derl OINFull Load to Rare 1 hour Tenderloi nsPR Eheat the Oven Veal Loin, Trimme d 8 to 10 lb 4 to 5 kg Sea son as desired and place directl y on wire shelvesVEA L LO 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 To 4 hams To 3 hams HA M, FRE SHPreh EA T the OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kg To 8 hamsTo 2 hours Place ham directly on wire she lves for coo kin gHAM, CU RED and SMO KED NonePOR K Chop S POR K Loin Highl y Reco mmen dedUp to 40 lb 18 kg Up to 100 lb 45 kg Seas on as desir ed and plac e in pansRoasts per pan 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 185F 85 C 275 to 300F 135 to 149C2 to 3 hours Ful l Loa d 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 300F 149C DUC K, WH OLEPR EH EAT the Oven Duck, Who le 4 to 5 lb 2 kg DucksTurk EY Turke y Turkeys Tur keysTurke y Tur keys Turke y breasts Tur key brea sts Turkey breasts TU Rkey Brea STPR EH EAT the Oven Turkey Breast 10 to 15 lb 5 to 7 kg Turke y breasts Turke y breas ts Turkey breast sTo 8 hours Turk EY RollTo 4 hou rs Full Load 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 190F 88C POT Atoes , BakedPreh EAT the Oven Potatoes, Bak ing 80 to 90 count 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 dTo 10 round CHE ESE CA KEMinutes to 2-3 hou rs depend ing on pan depth Spr ing- form pans Sprin g-form pans Spri ng-f orm pansFoil half -siz e pans Half-si ze pans Froze N CON Venienc E EN TRÉ ESFoil half -siz e pans Hal f-siz e 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 Appr oximatel y Per full -siz e sheet pan PR EC OOK ED Froz EN FIN GER FO ODSAppr oxim atel y Per full -siz e sheet pan 30 to 45 minu tes 45 to 60 minut es Minute sNon e BRE Akfas T Sand WI CH ES , Fres H or PRE MAD EMinut es 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 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 hour Smoked DuckSmoked Turkey 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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