Alto-Shaam 500-TH SERIES, 750-TH SERIES, 1000-TH SERIES manual Cold Smoked Salmon

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

COLD SMOKED SALMON

PRODUCT SPECIFICATIONS and PREPARATION

SAUMON FUME: Fresh Salmon Fillets 2-1/2 to 4 lb (1 to 2 kg) each

INGREDIENTS REQUIRED Fresh Salmon Fillets or Sides Sea Salt: Large Crystals Granulated or Raw Sugar

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

SUPPLIES REQUIRED

Clear Plastic Wrap

Paper Toweling

Wire Mesh Grids

Digital Thermocouple Thermometer

(TO MONITOR INTERNAL PRODUCT TEMPERATURE)

Tweezers

Ice: 3 to 4 lb (1 to 2 kg)

PREPARATION

Remove bones from fillets with a tweezers to avoid rupturing tissue.

SALTING

50% Sea Salt or Kosher Salt

50% Granulated or Brown Sugar (FOR RICHER COLOR) To remove moisture from the raw salmon, blend salt and sugar mixture thoroughly and pack firmly around each fillet. Cover salt-filled pans with clear plastic wrap and refrigerate for 24 hours. Following the 24 hour refrigeration period, remove fillets from salt/sugar mixture and rinse thoroughly under cold, running water. Pat dry with paper toweling. Place fillets side-by-side on a sheet pan and return, uncovered, to the refrigerator for a period of 1-6 hours for the final drying period.

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

10 to 20 minutes

OV E N T I M E R E Q U I R E D

1-2 hours

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

NOT TO EXCEED 77°F (25°C)

S M O K I N G P R O C E D U R E

OVEN MUST BE AT ROOM TEMPERATURE BEFORE

BEGINNING THE COLD SMOKE PROCEDURE.

Soak wood chips in water according to directions (5 minutes), fill wood chip container full and insert in chip holder located at the back of the oven.

Fill pan with ice and locate pan in shelf position number 7 (just above wood chip container).

Place prepared salmon fillets on a wire grid as indicated on the diagram and insert wire grid on oven shelf beginning with the top shelf position.

1

2

3

4

5

6

7

8

9

10

11

Insert probe of thermocouple thermometer into the center of the middle salmon fillet located in the top shelf position or central shelf position when smoking a full load. To maintain proper color, the internal temperature of the salmon must not exceed 77°F (25°C). For this reason, it is important to begin the smoking process with the oven at room temperature.

Make certain oven vents are closed. Close oven door and set smoke time from 10 to 20 minutes depending on taste preference. When the smoke timer cycles to the OFF position, the fillets must remain in the oven for a period of 1-2 hours. Do not open the oven door during this period.

Following the required oven time, remove the fillets, cover with clear plastic wrap and refrigerate until fully chilled.

MODELS

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

 

 

 

NUMBER OF SHELVES

3 per compartment

ITEMS PER SHELF

3 fillets/sides per shelf

 

9 fillets

APPROXIMATE

MAXIMUM CAPACITY

per compartment

 

12" x 20" x 2-1/2"

 

PANS

(GN 1/1: 325mm x 530mm x 65mm)

 

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

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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 RoastAn overn igh t cook and hold can be done with this cut PR IME RIB Speci AL36 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 ves18 x 13 x 1 on Shelv ES 18 x 26 x 1 on Shelves 2 hours Full Loa dGN 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 /2Optiona l POR K RIB SHalf-si ze sheet pan Full-s ize she et pan 2 to 2 hou rs Full Load Proc Esse D Meats170F 77C 275F 135C Chick EN BreastsHalf-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 ThodRock Cor nish Game Hens 12 oz 340 gram s eac h COR Nish HensCornish hens PR EH EAT the Oven Duck, Who le 4 to 5 lb 2 kg DUC K, WH OLE300F 149C DucksTurke y Turkeys Tur keys Turk EYTurke 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 2 hou rs Full Load SAL MON ST Eaks28 to 32 salmon steaks Trou T Preh EAT the Oven Potatoes, Bak ing 80 to 90 count POT Atoes , Baked190F 88C 30 to 36 potatoesTo 9 pie pla te Quic HE203mm 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 2-1/2SER IES Froz EN POR TIO NED CON VEN IEN CE Entr ÉES00 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 IESPR EH EAT the Oven Frozen Pre cooked Doughnuts Dough NUT S45 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 160FWhole Smoked Salmon Smoked Fish FilletsN 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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