9 full-size pans or GN 1/1
9 half- size sheet pans
5 full-size pans or GN 1/1
5 half- size sheet pans
MAXIMUM CAPA CITY
PRODUCT Each breast should be relatively PREPARATION uniform in size to assure even
heating from item to item .
Place turkey breasts in pans and season as desired.
Load pans in a preheated oven.

FOR OVENS EQUIPPED WITH SMOKING FUNCTION

TURK EY BRE AS T

— S m o k e d

 

 

PREHEA T THE OVEN BEFORE COOKI NG MODE OPERATIO N

 

 

 

CO M B ITH E RM

OVEN PRO CEDURE

 

 

PRODUCT

Turkey breas t, boneles s: Fre sh (raw) or

 

 

MATERI ALS Stainless steel or aluminum sheet pans

 

 

 

 

 

 

 

 

precooked, 8 lb (4 kg) each

 

 

 

Wire pan grids (optional)

 

 

 

FAN SPEED

 

 

 

Vegetable release spray (optional)

 

 

 

 

 

 

 

 

 

 

Half Speed

 

 

 

Seasoning

 

WOOD CHI P CONTAINER

Ful l

OVEN MOD E

Combi nation

COOKING TEMPERATURE 275 °F (135 °C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MODEL

 

 

 

 

 

SEL ECT COO KING

TI M E

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

6•10

 

 

 

 

 

TIME R

 

Press and Set TIME R

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

AP PROXIM ATE CO OK TI ME

 

 

FINAL INT ER NA L

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TE MPERATU RE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MODEL

13 full-size pans or GN 1/1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 hour

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

7•14

 

 

6 full- size sheet pans or GN 2/1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(ligh t flavor )

 

 

 

165° (74°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 hours

 

 

 

 

 

 

 

 

 

MODEL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

10•10

 

 

 

 

 

(he avy fla vor )

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

USE APPROXIMATE COO KING TIME SHOWN

 

 

 

 

 

MODEL

19 full-size pans or GN 1/1

 

 

 

 

FOR FULL OR PARTI AL LOADS

 

 

 

 

 

 

 

Ti me and

 

 

 

 

 

 

10•18

9 full- size sheet pans or GN 2/1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

te mpe ratu re se tt ings are

sugges ted

gui deli nes only . Due

to

 

 

 

 

 

varia tion s in pro duc t qu ali ty, weight,

and desired

degr ee of doneness

the

 

 

 

 

 

 

 

 

con tr ols ma y req uir e some adjustment

from

the

tim e an d temperatures

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

sh own . All

cook ing shoul d be based

on internal

pr odu ct temperatures.

 

 

 

 

 

 

 

Full- siz e pans: 20" x 12" x 2- 1/2"

 

 

 

 

 

 

 

PAN

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SIZ ES

 

Full- siz e sheet pans: 18" x 26" x 1"

 

 

SMO KER

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Half- siz e sheet pan s: 18" x 13" x 1"

 

 

Press Chef Func tio n key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gast ronorm 1/1: 530 x 325 x 65mm

 

 

Turn knob unt il Smok er icon

is dis played.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gast ronorm 2/1: 650 x 530 x 65mm

 

 

Press Chef Func tio n key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

“YES” or “NO” check box will appear in display.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTE S

 

 

 

Use knob or up/down arrow keys to select “YES”.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Press Chef Function key to confi rm setting.

Press START.

ST OP

THE

S MO KING

F UNCTI ON

AT ANY

TI ME

BY

PRESSING

T HE STOP

KEY.

OR On S-Control models, press the Smoking button at the beginni ng of the cookin g cycle.

ME AT AND POULTR Y

99 .

Page 102
Image 102
Alto-Shaam 1218, 1020 operation manual Full-size pans or GN 1/1, Full- size sheet pans or GN 2/1, Press Chef Func tio n key

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.

Another key feature of these units is their versatility. They can be used for a wide range of cooking methods, including holding, slow-cooking, and even baking, allowing food service operators to maximize their kitchen efficiency. The cabinets are designed to accept optional roll-in racks, which streamline food preparation and storage processes.

Alto-Shaam also emphasizes ease of cleaning and maintenance in the design of the 1218 and 1020 models. Smooth stainless-steel surfaces and removable components make it simple to keep the units hygienic, which is crucial in professional kitchen environments.

Moreover, both models are energy-efficient, contributing to lower operational costs and a reduced environmental footprint. Their durable construction promises long-lasting performance, ensuring a solid return on investment for food service operations.

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.