FOR OVENS EQUIPPED WITH SMOKING FUNCTION

CO L D SM OK IN G

C H EE SE / F I SH / V E G ET AB L ES

START WITH OVEN AT ROOM TEM PERA TURE

COM BI TH ER M OVEN PRO CE DU RE

PRODUCT

➤Cheese Cure d Fish Vegeta bles

FAN SPEED ON EQ UIPPED MODEL S

Full Speed

WOOD CHIP CONTAINER

Ful l

OVEN MOD E

Conv ectio n

COOKING TEMPERATURE

86°F (30°C)

SEL ECT T IM E

TIMER

 

Press and Set TIME R

 

 

 

 

 

 

 

 

 

 

AP PR OXIM ATE TIME

 

 

FINA L INTE RN AL

 

 

 

 

 

 

 

 

TE MPER ATURE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Time

will

depend

on

 

n/a

 

 

 

 

 

 

 

 

the qua ntity of

 

 

 

 

 

 

 

 

 

 

 

 

 

pro duct and the

 

 

 

 

 

 

 

 

 

 

 

 

 

amo unt of smok e

 

 

 

 

 

 

 

 

 

 

 

 

flav or require d.

 

 

 

 

 

 

 

 

 

 

 

 

 

10 to 60 minu tes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

USE APPROXIMATE SMOKING TIME SHOWN

 

 

 

 

 

 

 

 

 

 

FOR FULL OR PARTIAL LOAD S

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Time and tem pe rat ure set ti ngs are

sug gested

gu ide li nes on ly.

Du e

to

va riatio ns in pro duct

quali ty, weig ht,

and desi red

deg re e of don en ess

the

co ntro ls

ma y

req uir e

so me

adju stment

from the

time an d temper

at ur es

sh own.

All cookin g sh ould

be based

on

internal

pro du ct te mp eratures.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SMOKER

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Press Chef

 

Fun ctio n key.

 

 

 

 

 

 

 

 

 

 

Tur n knob

until Smoker icon is displayed.

 

 

 

 

 

Press Chef

 

Fun ctio n key.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

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

Press Chef Function key to confirm setting.

Press START.

STOP

THE

SM OK ING

FUNCTION

AT ANY

TI ME

BY

PRESSI NG

T HE STO P

KEY.

OR On S-Control models, press the Smokin g button at the beginning of the cooking cycle.

MATER IALS

Sheet Pans OR full-size pans

➤

 

Wire Pan Grids or Icing Racks

 

Ice: 3 to 4 lb (1 to 2 kg)

PRODUCT

PREPARATION

➤Insert wire grids into sheet pans and place product on grids.

Soak wood chips in water according to direc tions, fill wood chip container full and insert on chip container prongs located at the back of the oven.

Fill pan with ice and locat e ice pan immediately above the wood chip container.

FOR DEEP SMOKE PENETRATION, allow product to remain in the oven for an additional 10 to 60 minutes.

DO NOT OPEN THE OVEN DOOR

DURING THE SMOKING FUNCTION.

➤

➤

MAX IMUM CAPA CITY

 

 

 

MOD EL

5 full- size pans or GN 1/1

6•10

 

5 half -size sheet pans

MOD EL

13 full -size pans or GN 1/1

7•14

 

6 full-size sheet pans or GN 2/1

MOD EL

9 full -size pans or GN 1/1

10• 10

9 half-size sheet pans

MOD EL

19 full -size pans or GN 1/1

10• 18

9 full-size sheet pans or GN 2/1

PAN

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

SIZ ES

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

➤

Half -size she et pan s: 18" x 13" x 1"

 

 

Gastronor m 1/1: 530 x 325 x 65mm

 

 

Gastronor m 2/1: 650 x 530 x 65mm

NOTE S START WITH THE OVEN AT ROOM TEMPERATURE.

➤

DO NOT OPEN THE OVEN DOOR DURING THE SMOKING FUNCTION.

MISCEL LANEOU S

101 .

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Image 104
Alto-Shaam 1218, 1020 operation manual Press and Set Time R, Do not Open the Oven Door During the Smoking Function
Page 103 Page 105

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.
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