SA US AGE

— P r e c o o ke d

PREHEA T THE OVEN BEFORE COOKI NG MODE OPERATIO N

CO M B ITH E RM OVEN PRO CEDURE

PRODUCT

Saus age , pre cooke d or smok ed

FAN SPEED

Full Speed

OVEN MODE

Combi nation

 

 

 

 

r

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

o

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Low Temper ature

Stea m

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

COOKING TEMPERAT URE

 

 

 

 

 

 

 

 

 

Combi nation

Ste am: 275° F (135°C)

 

 

 

 

 

 

 

Low Temper ature

Stea m: 180° F (82°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SELEC

T CO OKIN G T I M E

 

 

 

 

 

TIMER

 

Pre ss and Set

TIMER

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

AP PROXIM ATE COOK TIME

 

 

FINAL

IN TER NAL

 

 

 

 

 

 

 

 

 

 

TE MPER ATU RE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

COMBIN ATION

 

 

150°F (66°C )

 

 

 

 

 

 

 

 

10 to 15 min utes

 

 

 

 

 

 

 

 

 

 

 

MODE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LOW TEMP

 

 

 

 

 

 

 

 

 

 

 

 

 

15 to 10 min utes

 

 

 

 

 

 

 

 

 

 

 

 

 

STEAM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PR ESS

 

 

 

 

USE APPROXIMATE COO KING TIME SHOWN

 

 

 

 

START

 

 

 

 

 

FOR FULL OR PARTIAL LOADS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OR

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SELEC T INTERNAL

CORE TEMPERATURE

 

 

 

 

COR E

 

Pre ss and Set

CORE

TEMP

 

 

 

 

 

TEMP

 

 

 

 

 

 

 

 

 

 

 

 

 

AP PROXI MATE CORE

 

 

 

APP ROX IMATE

 

 

 

 

 

 

 

 

CUT- OFF TEMPER ATU RE

 

TEM PE RATU RE OVER RIDE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

n/a

 

 

 

 

 

 

n/a

 

 

 

 

PRE SS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

STA RT

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Time and

tem per at ure se tt ing s

are

su gge ste d

guid eli ne s only. Due

to

 

 

va riatio ns

in pro du ct

qua lit y, wei ght,

and de sired

deg ree

of do neness

the

 

 

co ntro ls ma y req uire

so me

ad jus tme nt

fro m

the

ti me an d temp eratures

 

 

sh ow n. Al l

co okin g sho uld

be bas ed

on

inte rn al

prod uct temperatures .

 

 

S TOP

 

T HE

COO

KING

F UNCTION

AT ANY

 

 

 

 

T IM E

 

BY

PRESSING

 

THE

ST OP

KEY.

 

 

 

MATERIALS

Stainless steel or aluminum sheet pans or full-size pans

PRODUCT

PREPARATION

Place sausage side -by-side in pans.

Load pans in preheated oven .

MAX IMUM CAP ACITY

 

 

6 half -size sheet pans

MODEL

6 full -size pans

6•10

 

 

 

(6 GN 1/1)

MODEL

7 full-size sheet pans

7•14

 

(7 GN 2/1)

 

 

MODEL

10 half-size sheet pans

10 full-size pans

10•1 0

 

 

(10 GN 1/1)

MODEL

10 full-size sheet pans

10•1 8

20 full-size pans

10•2 0

(20 GN 1/1)

 

 

MODEL

12 full-size sheet pans

12•1 8

24 full-size pans

12•2 0

(24 GN 1/1)

 

 

MODEL

20 full-size sheet pans

40 full-size pans

20•2 0

 

 

(40 GN 1/1)

PA N

Half -Size Sheet Pans: 18" x 13" x 1"

SIZE S

Full-Size Sheet Pans: 18" x 26" x 1"

Full-Size Pans: 20" x 12" x 2- 1/2"

GN 1/1: 530mm x 325mm x 20mm

GN 2/1: 530mm x 650mm x 20mm

NOTE S Avoid over-c ooking to prevent split

casings . Unless using the Low Temperature Steam mode, remove product from oven immediately to

prevent casings from splitting.

MEAT AND POULTR Y

97 .

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Alto-Shaam 1218, 1020 operation manual Low Temper ature Stea m, 150F 66C

1020, 1218 specifications

The Alto-Shaam 1218 and 1020 are two innovative cooking solutions designed for modern culinary environments. Renowned for their advanced features and technologies, these units are ideal for a variety of food service operations including restaurants, catering businesses, and institutional kitchens.

One of the standout characteristics of both models is the use of Halo Heat® technology. This unique heating method eliminates the need for water pans, resulting in a consistent, low-temperature cooking environment that retains moisture and enhances flavor while simplifying the cooking process. Halo Heat technology ensures that food is heated evenly, reducing the risk of overcooking or drying out, while also minimizing energy consumption compared to traditional cooking methods.

The Alto-Shaam 1218 has a larger capacity, accommodating up to 18 full-size food pans, making it suitable for high-volume cooking. In contrast, the 1020 model offers slightly less capacity but is designed for flexibility, perfect for venues with space constraints. Both models feature digital controls that provide precise temperature management, enabling chefs to set and monitor cooking times and temperatures easily.

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Overall, the Alto-Shaam 1218 and 1020 embody a commitment to quality, efficiency, and innovation in the culinary industry. With their advanced technologies and user-friendly features, they present a reliable choice for chefs looking to elevate their food preparation and holding capabilities.