Alto-Shaam 750-TH SERIES, 500-TH SERIES, 1000-TH SERIES manual Smoked Fresh Hams Smoked Pork Ribs

Page 69

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

 

 

SMOKED FRESH HAMS

 

 

SMOKED PORK RIBS

 

 

 

 

 

 

 

 

 

 

 

 

 

PRODUCT SPECIFICATIONS and PREPARATION

 

PRODUCT SPECIFICATIONS and PREPARATION

 

Pork Fresh Ham: 14 to 17 lb (6 to 8 kg)

 

Spareribs or Pork Loin, Back Ribs (BABY BACK RIBS):

 

Season as desired and place directly on wire shelves.

 

1-1/2 down (38 mm or less)

 

 

 

 

 

 

 

Ribs can be cooked frozen or thawed. Season as desired.

 

 

 

 

 

 

 

 

Place ribs on sheet pans, slightly overlapping or use rib rack

 

 

 

 

 

 

 

 

shelves for more even smoke penetration. If desired,

 

 

 

 

 

 

 

 

barbecue sauce can be included with initial seasoning to

 

 

 

 

 

 

 

 

allow it to cook into the ribs.

 

 

 

 

 

 

 

 

 

 

 

 

 

W O O D C H I P C O N TA I N E R : F U L L

 

 

W O O D C H I P C O N TA I N E R : F U L L

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

D O O R V E N T S : C L O S E D

 

 

D O O R V E N T S : C L O S E D

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

S E T H O L D T H E R M O S TAT

 

 

S E T H O L D T H E R M O S TAT

 

 

 

 

 

 

160°F

 

 

 

 

160°F

 

 

 

 

 

 

(71°C)

 

 

 

 

(71°C)

 

 

S E T C O O K T H E R M O S TAT

 

 

S E T C O O K T H E R M O S TAT

 

 

 

 

 

 

250° to 275°F

 

 

 

 

250°F

 

 

 

 

 

(121° to 135°C)

 

 

 

(121°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

S E T C O O K I N G T I M E R

 

 

S E T C O O K I N G T I M E R

 

 

 

12 minutes per pound for the first ham

 

 

THAWED RIBS:

2-1/2 to 3-1/2 hours

 

 

 

 

(26 minutes per kilogram)

 

 

 

 

PLUS: add 30 minutes for each additional ham.

 

 

FROZEN RIBS:

3-1/2 to 4-1/2 hours

 

 

S E T

S M O K I N G T I M E R

 

 

 

 

 

 

 

 

 

 

 

3 TO 4 SMOKING CYCLES*

 

 

S E T S M O K I N G T I M E R

 

 

 

 

1 hour for each smoking cycle

 

 

 

 

 

 

 

 

1 hour for medium smoked flavor

 

 

* FILL WOOD CHIP CONTAINER FOR EACH CYCLE

 

 

 

 

 

 

 

 

 

 

M I N I M U M H O L D I N G T I M E R E Q U I R E D

 

 

M I N I M U M H O L D I N G T I M E R E Q U I R E D

 

 

 

 

 

 

2 hours

 

 

 

1-1/2 hours

 

 

 

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

 

 

 

TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

M A X I M U M H O L D I N G T I M E

 

 

M A X I M U M H O L D I N G T I M E

 

 

 

 

 

 

 

 

 

12 HOURS: At the end of the hold cycle, heated barbecue

 

 

 

 

 

 

10 hours

 

 

 

 

 

 

 

 

 

 

 

 

 

sauce can be added to the ribs immediately before serving.

 

F I N A L I N T E R N A L P R O D U C T T E M P E R AT U R E

 

F I N A L I N T E R N A L P R O D U C T T E M P E R AT U R E

 

 

 

 

 

 

100°F (71°C)

 

 

160° to 170°F (71° to 77°C) WELL DONE

 

 

 

OV E R N I G H T C O O K & H O L D

 

 

OV E R N I G H T C O O K & H O L D

 

 

 

 

 

 

Optional

 

 

 

Optional

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MODELS

 

 

7 6 7 - S K & 1 7 6 7 - S K

 

MODELS

 

7 6 7 - S K & 1 7 6 7 - S K

 

 

 

 

 

 

 

 

 

 

 

2 rib rack OR 3 flat wire shelves

 

 

 

 

 

 

2 per compartment

 

 

 

 

NUMBER OF SHELVES

 

 

NUMBER OF SHELVES

 

13 slabs per rib rack shelf.

 

 

 

 

 

 

 

 

 

 

 

 

per compartment

 

 

ITEMS PER SHELF

 

 

3 to 4 hams

 

ITEMS PER SHELF

14 to 18 slabs per flat wire shelf.

 

 

APPROXIMATE

 

 

6 to 8 hams - up to 100 lb (45 kg)

 

APPROXIMATE

 

60 lb (27 kg)

 

 

MAXIMUM CAPACITY

 

per compartment

 

MAXIMUM CAPACITY

 

per compartment

 

 

 

 

 

 

 

 

 

 

 

18” x 26” x 1” WITH WIRE SHELVES

 

 

 

 

 

 

none

 

 

 

 

 

 

PANS

 

 

 

 

PANS

 

(GN 2/1 x 20mm NO SHELVES)

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 6 • SMOKING PROCEDURES

67.

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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 Requires product s such as red meat to Uni ted State s FDA foodRemain in HO LD for a specif ied time Per iod. Thi s hol ding time requir ementRehea 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 GuidelinesRoast To 4 roast s To 3 roasts Beef BRI SKE TRoasts To 8 roasts To 9 roasts Up to 40 lb 18 kg Up to 100 lb 45 kgPR Eheat the Oven Short Rib s 10 to 12 oz. piece s Beef Shor T RibsFul l-siz e sheet pan Full- size sheet pan 18 x 13 x 18 x 26 x140F 60C Beef Stri PL OI NPlu s add 8 minute s for each add itiona l roast RoastsCorned Bee f 9 to 12 lb 4 to 5 kg COR NE D be EFOr more hou rs To 4 roasts To 3 roastsHA MBU Rgers To 6 hours Prim E RI BHighly 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 Opti onal RIB EYEBeef Round 40 to 49 lb 18 to 22 kg Roasts 6 to 8 hours BEE F Round Cafet ER IA or STE AMS HIP50 to 80 lb 23 to 36 kg Roasts To 12 hours Roast To 2 roastsFull Load to Rare 1 hour TEN Derl OINHou r Tenderloi nsVEA L LO Sea son as desired and place directl y on wire shelvesPR Eheat the Oven Veal Loin, Trimme d 8 to 10 lb 4 to 5 kg Not RecommendedLAM 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 Preh EA T the OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kg HA M, FRE SHTo 4 hams To 3 hams To 8 hamsHAM, CU RED and SMO KED Place ham directly on wire she lves for coo kin gTo 2 hours NonePOR K Chop S Highl y Reco mmen ded POR K LoinRoasts per pan Seas on as desir ed and plac e in pansUp 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 2 to 3 hours Ful l Loa d 275 to 300F 135 to 149C185F 85 C Ful l-siz e sheet pan Full- size sheet panChick 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 PR EH EAT the Oven Duck, Who le 4 to 5 lb 2 kg DUC K, WH OLE300F 149C DucksTurk EY Turke y Turkeys Tur keysTurke y Tur keys PR EH EAT the Oven Turkey Breast 10 to 15 lb 5 to 7 kg TU Rkey Brea STTurke y breasts Tur key brea sts Turkey breasts Turke y breasts Turke y breas ts Turkey breast sTo 4 hou rs Full Load Turk EY RollTo 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 Preh EAT the Oven Potatoes, Bak ing 80 to 90 count POT Atoes , Baked190F 88C 30 to 36 potatoesQuic 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 KEMinutes to 2-3 hou rs depend ing on pan depth CHE ESE CA KETo 10 round Spr ing- form pans Sprin g-form pans Spri ng-f orm pansFoil half -siz e pans Hal f-siz e pans Froze N CON Venienc E EN TRÉ ESFoil 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 Appr oxim atel y Per full -siz e sheet pan PR EC OOK ED Froz EN FIN GER FO ODSAppr oximatel y Per full -siz e sheet pan 30 to 45 minu tes 45 to 60 minut es Minute sMinut es BRE Akfas T Sand WI CH ES , Fres H or PRE MAD ENon e To 3 hoursApproximate 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 Smoked Turkey Smoked DuckN 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 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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