OPERATING INSTRUCTIONS

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.

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.

deluxe control smokers • installation/operation/service manual - pg. 16

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Alto-Shaam 1200-SK/III, 1000-SK/III manual Hot Smoke Procedure
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1000-SK/III, 1200-SK/III specifications

Alto-Shaam 1200-SK/III and 1000-SK/III are innovative cooking solutions designed for food service operations seeking efficiency, versatility, and quality. These heated holding cabinets are uniquely constructed to manage food temperature and quality, ensuring that meals remain hot and fresh for extended periods without compromising taste or texture.

One of the standout features of the Alto-Shaam 1200-SK/III is its patented Halo Heat technology. This technology provides consistent heat distribution throughout the cabinet, minimizing the risk of overcooking or drying out food. Halo Heat creates a gentle, even warmth that preserves food quality by maintaining the natural moisture levels. Additionally, it eliminates the need for water pans, simplifying the operating process and reducing maintenance tasks.

On the other hand, the 1000-SK/III model showcases similar capabilities but in a more compact size, making it ideal for establishments with limited space. Both models are designed with a digital control panel that allows for precise temperature adjustments from 80°F to 200°F, accommodating various food holding requirements and settings. This control feature not only streamlines operation but also enhances user experience, making it easy to monitor and maintain optimal food temperatures.

The construction of both models emphasizes durability and ease of use. They are built with stainless steel exteriors and interiors, ensuring long-lasting performance and easy cleaning. The accessibility of the interior space also allows for convenient loading and unloading of food pans, enhancing workflow in busy kitchen environments.

Energy efficiency is another important characteristic of the Alto-Shaam 1200-SK/III and 1000-SK/III. They are designed to consume less electricity while delivering exceptional performance. This not only helps businesses save on energy costs but also aligns with the growing emphasis on sustainability within the food service industry.

In summary, the Alto-Shaam 1200-SK/III and 1000-SK/III boast an array of essential features including innovative Halo Heat technology, adjustable temperature controls, durable construction, and energy efficiency. Together, these models provide a reliable solution for food service operators looking to maintain the integrity of their dishes while enhancing overall operational efficiency. Whether for high-capacity operations or smaller kitchens, these heated holding cabinets are valuable assets in delivering high-quality dining experiences.
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