Alto-Shaam 750-TH/III, 1000-TH/III, 500-TH/III manual Hot Smoke Procedure, Cold Smoke Procedure

OPE R A Ti o n

Preparation

Adjust the inside door vents per the individual cooking procedure selected. Always keep door vents closed when cooking with the smoking function. Insert drip pan on the bottom of the oven cavity.

Wood Chips

Soak one full tray of wood chips in water for 5 to

10 minutes. Shake off excess water, and place the moistened chips in the wood chip tray of the smoker oven. Replace the container in the oven.

w A R N I N g

THE USE Of iMPROPER

MATERiALS fOR THE SMOKiNG

fUNCTiON COULD RESULT iN

DAMAGE, HAZARD, EQUiPMENT

fAiLURE OR COULD REDUCE THE

OVERALL LifE Of THE OVEN.

DO NOT USE SAWDUST

fOR SMOKiNG.

DO NOT USE WOOD CHiPS

SMALLER THAN THUMbNAiL SiZE.

Hot Smoke Procedure

Press and release power switch on/Off Control Key.

Press and set Cook thermostat to required

cooking temperature.

Press and set Time or Probe.

Press and set hold thermostat to required

holding temperature.

Enable and set PROBE HOLD mode if

desired.

The Oven is automatically programmed to preheat to the set cooking temperature. The

oven will produce an audible signal when

fully preheated.

Prepare product for cooking. Load product on shelves.

To Set Smoking Time

Press the Smoker key.

Press the Up and Down arrow keys to select the smoke time in minutes.

Press Start.

Note: The smoking timer activates the heating element located within the wood chip container when in either a cook or hold mode. The smoke element will not turn on during preheat or ready modes.

A full wood chip container will produce smoke for a period of approximately 1 hour, even though the timer can go past one hour.

For maximum product tenderizing and to reduce labor

during peak preparation hours, products can be

cooked and held overnight.

These instructions are basic operational guidelines only.

For complete instructions, see the HALO HEAT Guide to Low Temperature Cooking and Holding provided with the oven.

Cold Smoke Procedure

To Enter Cold Smoke Mode Press and release power switch on/Off Control Key.

Press and hold the Smoker key for a period of 3 seconds.

To Set Cold Smoke Holding Temperature The temperature will default to the last smoke holding temperature set by the user. The holding temperature range is

14°F to 205°F (-10°C to 96°C).

To increase this default temperature, press the Hold Key and press the Up Arrow to set a higher default temperature.

To Set Smoking Verification

Temperature (if desired)

Press the Probe Key

Press the Up and Down arrow keys

to select the verification temperature. The probe range is 14°F to 195°F (-10°C to 91°C).

This will incorporate the probe into the cold- smoking process and the control will alarm if the temperature exceeds the probe set point.

To Set Smoking Time

Press the Smoker key.

Press the Up and Down arrow keys to select the smoke time in minutes.

Prepare product for smoking.

Place stainless steel tray filled with ice on shelf above the smoker tray.

Load product on shelves. Press Start.

Taste preference	Minimum Smoking time
Light Smoke Flavor	10 min.
Medium Smoke Flavor	30 min.
Heavy Smoke Flavor	40 min.
Very Heavy Smoke Flavor	60 min.
Extra Heavy Smoke Flavor	80 min.

pg. 20 MN-29758 (Rev. 4) • TH/III & SK/III installation/operation/service manual