Alto-Shaam 500, 750 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, Description

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M AN UA L C OO K & HO LD O VEN — OPTIO NS & ACCE SSOR IE S

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

M AN UA L C OO K & HO LD O VEN — OPTIO NS & ACCE SSOR IE S

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DESCRIPTION

 

 

 

1000-TH-I

1000-TH-II

1000-TH-IISPLIT

750-TH-II

500-TH-II

 

 

 

 

 

 

 

 

 

 

 

 

 

BUMPER

FULL PERIME TER

5009767

5005103

5005103

5004861

5006782

 

 

CARVING HOLDER

PRIME RIB

HL-2635

HL-2635

HL-2635

HL-2635

HL-2635

 

 

STEAMS HIP OR CAFETE RIA ROUND

4459

4459

4459

4459

4459

 

 

 

WITH ATTACH ED PAN

 

 

CASTER PACKAGE

 

5" DIA :

 

 

5004862

5004862

5004862

 

 

2 RIG ID , 2

SWI VEL W/BRA KE

STANDARD

STAN DARD

 

 

 

 

3-1/2"

DIA

:

5008017

5008017

STAND ARD

STANDARD

STAN DARD

 

 

 

 

2-1/2"

DIA

:

—

—

5008022

5008022

5008022

 

 

DOOR LOCK with KEY

EACH HANDLE

LK-22567

LK-22567

LK-22567

LK-22567

LK-22567

 

 

DRIP PAN WITH DRAIN

 

 

 

—

—

—

—

14813

 

 

 

STANDAR D WIT H DRAI N, 1-7/16 ":

 

 

 

STANDARD WIT H DRAIN, 1-11/ 16"

:

—

—

—

14831

—

 

 

STANDARD WIT HOUT DRAI N, 1-7/8"

11906

11906

11906

—

—

 

 

LEGS, 6" (ONE SET OF 4)

STE MMED

5011149

5011149

5011149

5004863

5004863

 

 

PAN GRID, WIRE 18"

X 26" PAN INSERT

PN-2115

PN-2115

PN-2115

PN-2115

—

 

 

SECURITY PANEL CONTROL COVER

 

5005776

5005776

5005776

5004750

5006787

 

 

•INCL UDES PANEL KEY LOCK

 

 

 

 

 

SHELF

STAINLESS STE EL FLAT WIRE

SH-2325

SH-2325

SH-2325

SH-2324

SH-2326

 

 

 

STAINLESS

STE EL RIB RACK

SH-2773

SH-2773

SH-2773

SH-2743

—

 

 

STACKING HARDWARE

 

 

 

—

—

5004864

5004864

5004864

 

 

 

1000-TH-II SPLIT WITH 1000-S

 

 

 

 

 

 

 

750-TH-II WITH 750-TH-II, 767-SK

OR

750-S

 

 

 

 

 

 

 

 

500-TH-II WITH 500-TH-II

OR

500-S

 

 

 

 

 

 

 

 

 

 

SMOKER OPTIONS AND

 

MANUAL

MANUAL

ACCESSORIES DESCRIPTION

 

767-SK

1767-SK

BUMPER

 

 

FULL PERIME TER

5004861

5010371

CARVING HOLDER

 

 

PRIME

RIB

HL-2635

HL-2635

CASTERPACKAGE(ONE SET OF 4)

 

 

4459

4459

5" DIA :

5004862

STANDARD

2 RIGID , 2 SWIV EL W/BRAK E

 

 

 

 

 

3-1/2"

DIA :

STAND ARD

5008017

 

 

 

2-1/2"

DIA :

5008022

—

DOOR LOCK WITH KEY

EACH HANDLE

LK-2763

LK-2763

DRIP PAN WITH

DRAIN

 

 

 

 

14831

14831

LEGS, 6" (ONE SET OF

4)

 

FLAN GED

5004863

5004863

PAN GRID, WIRE

18" X 26" PAN INSERT

PN-2115

PN-2115

SECURITY PANEL CONTROL COVER

5004750

5004750

 

INC LUD ES PANEL KEY LOCK

SHELVES

STAIN LESS STEEL FLAT WIRE

SH-2324

SH-2324

 

STAIN LESS

STEEL RIB RACK

SH-2743

SH-2743

STACKING HARDWARE

 

 

 

 

5004864

—

767-SKOVER 767-SK, 750-TH-II, OR 750-S

 

 

 

WOODCHIPS(20 lb

BUL K PACK )

 

Apple

WC-22543

WC-22543

PACKS MAY VARY DUE TO HIGH MOISTURE

 

Cherry

WC-22541

WC-22541

THE TOTAL WEIGHT OF WOOD CHIP BULK

 

Hickory

WC-2829

WC-2829

CONTENT WHEN PACKAGED.

 

 

 

 

 

 

Sugar Maple

WC-22545

WC-22545

 

 

 

 

 

 

 

 

 

SEC TIO N 1 • LOW TEMPERATURE COOKING INTROD UCTION

5.

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Contents Manual ly Operat ed Oven s LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINESLow Tempera ture Cooki ng Fact s SECTIO N 3 Clean ing and Mainten anceGE NE RAL INDEX SECTIO N 1 Low Temperature Cooking IntroductionWelcome to the cost saving convenience of Low Temperature Cooking LOW TEMPERATURE COOKING INTRODUC TIONLO W TEM PE RATU RE COO KI NG FACTS 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 N1. Temperature at which meat is cooked LO W TE MPE RATURE CO OKI NG FACTSTO CALC UL ATE ME AT SH RINK AG ELABOR AND EQUIPMENT COST REDUCTION 1000-TH-I ACCESSORIES DESCRIPTIONM AN UA L C OO K & HO LD O VEN - OPTIO NS & ACCE SSOR IE S DESCRIPTIONWARRANTY BECOMES VOID IF APPLIANCE IS FLOODED AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDHOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND. DO NOT USE WATER JET TO CLEANPANEL IDENT IF ICA TION OV EN COM PART ME NT CONTROLO P E R AT I O N 3. PREPARE PRODUCT FOR COOKING COOKING and HOLDING PROCEDURES - MANUAL OVENS1. PREPARE OVEN FOR COOKIN G 2. PREH EAT OVENIS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to the 8. DETERM INING IF PRO DUCTRED MEA T 10. CA RE AND CL EANING 9. REHEA TINGCH EF OPE RATI NG TIP S CLEANING MATERIALS CLEANI NG AND PREVENTIVEMAINTENANCE CLEANING AGENTSD A N GE R DIS CONNECT UNI T FROM POWER SOURCE BEF ORE CLEANI NG OR SER VICINGHOSED DOWN, OR FLOODED WITH WATEROR LIQUID SOLUTION OF DA NGE RINSTR C O O K I N G G U I D E L I N E SOV EN PRE HEA TSET HOL D THERMOS TAT BEEF BRI SKE TMODELS PRE HE AT THE OVEN Beef Brisket, Fre sh 9 to 13 lb 4 to 6 kgPR EHEAT THE OVEN Short Rib s 10 to 12 oz. piece s BEEF SHOR T RIBSMOD ELS 1000Opti onal BEEF STRI PL OI N100 0 SER 130F 54C RARE3 to 4 roasts COR NE D BE EFCorned Bee f 9 to 12 lb 4 to 5 kg SET HOLD THERMOS TATCheck HA MBU RGERS165F 74C Cooking time depen ds on the desi red degree of donene ss120 lb 54 kg PRIM E RI BD OOR V ENT S ONE -HA LF OP EN 40 lb 18 kg100 lb 45 kg PR IME RIB SPECI AL2 roasts 36 lb 16 kgRIB EYE 14 lb 6 kg ROAST S 10 minut es per pound BEEF ROUNDBeef Round, Top In side, Untr imm ed 14 to 23 lb 6 to 10 kg Bee f Round, Bottom Goo sene ck , Untri mme d 14 to 23 lb 6 to 10 kg40 to 49 lb 18 to 22 kg ROASTS 6 to 8 hours BEE F ROUNDCAFET ER IA OR STE AMS HIP WEIGHT RANGE6 tenderloi ns TEN DERL OINPR EHEAT THE OVEN Veal Loin, Trimme d 8 to 10 lb 4 to 5 kg VEA L LO IN8 roast s SET HOL D THERMOS LAM B, LEGand plac e directl y on wire shel ves OVEN Lamb Leg, Boneless, Tied 8 to 11 lb 4 to 5 kg18” x 26” x 1” ON SHELVES LAMB RACKS Frenc hedPR EHEAT THE OVEN Lamb Rack, Roa st Ready, Single , Frenc hed 7-bone 18” x 13” x 1” ON SHELV ESDOOR VE NTS ONE- HALF O PEN HA M, FRE SHMODE LS PREH EA T THE OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kgOptiona l HAM, CU RED AND SMO KEDMO DEL S 160F 71CPOR K CHOP S PREH EAT THE OVEN Pork Loin, Bonele ss, Tied 8 to 10 lb 4 to 5 kg POR K LOIN3 roast s POR K SHO ULD ER C O O K I N G G U I D E L I N E SBoston Butt , Bonel ess 8 to 10 lb 4 to 5 kg PREH EAT THE OVEN Spareribs 1-1/2 down 38 kg or less POR K RIB SPork Loin, Back Rib s BABY BACK RIBS 1-1/2 down 38 kg or less PROC ESSE D MEATS PREH EAT THE OVEN Chicke n Breasts, Boneles s 8 oz 227 gram s CHICK EN BREASTS185F 85C 30 minu tes CHIC KEN , PIE CE S and HA LVE SMO DE LS S ET HOL D THERMOS TATPREH EAT THE OVEN Chicke n, Whole 2-1/4 to 2-3/4 lb 1 to 1,2 kg CHICK EN, WHO LEFRYING FROM REFRIGERATED STORAGE CHIC KEN , FR IED - TWO -STE P ME THODTWO-STEP FRI ED CHICKEN FRYIN G DIRE CTLY FRO M THE OVEN175F 79C COR NISHHENS Rock Cor nish Game Hens 12 oz 340 gram s eac h3 ducks DUC K, WH OLEPR EH EAT THE OVEN Duck, Who le 4 to 5 lb 2 kg 1 hou r2 turkeys TURK EY25 lb 11 kg 1 turke y4 tur key brea sts TU RKEY BREA STPR EH EAT THE OVEN Turkey Breast 10 to 15 lb 5 to 7 kg 2 turke y breasts4 turkey rolls TURK EY ROLLPREH EAT THE OVEN Turkey Roll, Precooked, Frozen 8 to 12 lb 4 to 5 kg 2 turk ey roll snon e FISH , BAK ED150F 66C SAL MON ST EAKS1 lb 454 gm dre ssed TROU T190F 88C POT ATOES , BAKEDPREH EAT THE OVEN Potatoes, Bak ing 80 to 90 count Always stor e pota toes at room temper ature2 quic hes QUIC HE8 to 9 pie pla te 203mm to 229mmRICE BAK ED EGG CUSTAR D SH EET CA KE sprin g-form pans CHE ESE CA KE8 to 10 round spr ing- form pansMODELS FROZE N CON VENIENC E EN TRÉ ES1 00 0 SER IES PRODUCT MUST BE FULLY FRO ZEN WHEN PLACED IN A PREHE ATED OVEN1 0 00 SER I ES FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉESMODELS 750 SER IESEGG ROLLS PR EC OOK ED FROZ EN FIN GER FO ODSCHI CKEN NUGGET S CORN DOGS160F 66C BRE AKFAS T SAND WI CH ES , FRES H OR PRE MAD EApproxim ately 36 wrapped sandwiche s per full -si ze shee t pan 90 minut esApproximate pan capaci ty 24 cookies per full-size sheet pan COOK IES45 to 60 minutes DOUGH NUT SPR EH EAT THE OVEN Frozen Pre cooked Doughnuts Approximat e pan capacity 30 doug hnuts per full-s ize shee t panPROOFING DOUGH SECTION 4 MIS CEL LANE OU S INDICA TORS S M O K E R O P E R AT I O NS M O K I N G O V E N C O N T R O L PA N E L CONT ROL S AND2. PREHEAT OVE N COOKING/SMOKING/HOLDING PROCEDURES - MANUAL OVENSWA RNI NG 1. PREPAR E OVEN FOR COOKINGTIM ER SM O KINGTIMES 8. SET SMOKINGSEVER E DAMAGE OR ELECTR ICA L HAZ ARD COULD RES ULT DISCO NNECT UNI T FROM POW ER SOURCE BEF ORE CLEANI NG OR SER VICINGDANGER D AN GE RMOD ELS SMO KED BE EF BRISK ETSM OKE D BE EF TO NGUE CO OKING & SM OK IN G GUI DEL IN ESMODEL S SM OK ED FR ESH HA MSSM OKE D PORK RIB S CO OK ING & SM OK IN G GUI DEL INES7 67 -S K & 176 7- S K SMOKE D DUCKSMO KE D TURKE Y MO DEL SW OO D CHIP CO NTAI NER F UL L D OO R VENT S CLO SED SMOK ED FIS H FIL LE TSWH OL E SMOKE D SALM ON PAN PLACEMENT Pos ition 1, 4176 7-SK SMOK ED SHRI MPC O O K I N G & S M O K I N G G U I D E L I N E S 767 - SKING RED IEN TS REQUIRED COLD SMO KED SALM ONCO OK ING & SM OK ING GUIDEL IN ES 7 6 7-SK & 1 76 7 -S KC AUTION F O O D H O L D I N G a n d S A N I TAT I O NFOOD HOLDING - FUNCTION & VALUE GE NE RAL HOL DI NG GUID EL IN ESOnly HOT food should be placed into the cabinet GENERAL HOLDING CABINET OPERATIONS A NI TATION INTERNAL FOOD PRODUCTTEMPERATURESFoo d and Dru g Adm ini str at io n FOOD SAF ETY GUIDELI NESSUMMARY Ce nter fo r Foo d Saf ety and Ap p lied Nu tritioncall cent er Alto- Sha am has es tab lish eda twen ty -fo ur hou r emer gen cy serv iceCO OK /HO LD /SE RVE SYS TE MS
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