Alto-Shaam 1000 SERIES Smok Ed Fis H Fil Le Ts, Wh Ol E Smoke D Salm On, Model S, 767- SK, S K

CO OK ING & SM OK IN G GUI DEL INES

SMOK ED FIS H FIL LE TS

PR ODU CT SPEC IFICAT IONS and PREP ARATION

Portion cut fish. Place fillets side-by-si de . *Haddock may be subs tit uted.

W OO D CHIP CO NTAI NER: F UL L

D OO R VENT S: CLO SED

SET HOL D T HERMO STAT 160°F

(71°C)

SET C OOK T HERMO STAT

250°F

(121°C)

SET	CO OKI NG TI M ER
1-1/2 to 2 hour s
SET	SM OKI NG TI M ER
	1 hour
M I NI MUM H O LDI NG TIME		REQ UIRED
	none
TIM E RE QUI RED IN "HOL D" CY CLE BEFOR E SERVI NG .
M AXI MUM HOLDING		TI M E
	3 to 4 hours
FI NAL I NT ERNAL PRODUCT		TEMPERATU RE
	150°F (66°C)
OVER NIG HT CO OK & HOLD
Not Recomm ende d
MODEL S	767- SK	& 1767 -S K
NUMBER OF SHELVES		none
ITEMS PER SHEL F	2 pans per shelf pos ition
MAXIMUM CAPACITY	per compartment
APPROXIMATE		6 pans
	12" 20" x 2-1/2" (GN 1/1)
PANS	PAN PLACEMENT : Pos ition 1, 4, & 7
	FROM THE TOP OF THE OVEN

WH OL E SMOKE D SALM ON

PRODUCT SPECIF ICATIONS	an d PREP ARATION
Salmon, Whole: 8 to 10 lb (4 to 5	kg)

Scale and wash fis h thorou ghl y.
If de sir ed, fish can be pla ced in a salt bri ne and
refrig erat ed for 2 to 3 hou rs.	Pl ac e fi sh upright on
sheet pan s. DO NOT LAY FI SH ON ITS SID E.
W O O D C HI P C O N TA I NE R : FU LL
D O OR VE N T S:	CL OS ED

S ET HO L D T H ER MO S TAT 160°F

(71°C )

S ET CO O K T H E RM OS TA T

275°F

(135°C)

S ET	CO O KI NG T I M ER
		2 to 2-1/ 2 hours
S ET	SM O KI NG T I M ER
1 hour for mild smoke fla vor
FILL WOOD CHIP CONTAINER TWICE AND SMOKE
2 HOURS FOR HEAVY SMOKE FLAVOR
MI NI M U M H O L DI N G TI M E R EQ U I R ED
		1 to 2 hour s
TIME REQU IRED IN "HOLD" CY CLE BEF ORE SERVING .
M A XI MU M HO LD IN G T IM E
		10 hours
FI N AL I N TE RN A L PR OD UC T T EMPE R ATU R E
		150°F (66°C)
OV E R NI G HT			CO O K & H O LD
Not Rec omm ended
MODELS		7 67 -S K & 1 7 67 - SK
NUMBER OF SHELVES			2 per comp artment
ITEMS PER SHE LF			1 full -siz e sheet pan
		3 full-size sheet pans - 6 whole salmon
APPROXIMATE
MAXIMUM CAPACITY			per compartment
			18" x 26" x 1"
PANS			(GN 2/1: 530 x 650 x 20mm)
			NO SHELVES REQUIRED

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 • SMO KING PROCEDURES

69.