EGG S

— S cr a m b le d

PREHE AT THE OVEN BEFOR E COOKI NG MODE OPERATIO N

COM BITH E RM OVEN PRO CEDURE

 

PRODUCT

 

 

 

 

 

 

 

 

 

Eggs , fre sh

(raw)

 

 

 

 

 

 

 

 

or

 

 

 

 

 

 

 

 

 

 

 

Pasteur ized

liquid egg

product*

 

 

 

 

 

 

 

 

 

 

 

 

 

NO TES

Paste urize d liquid egg produ ct is available in carton s or

 

 

 

plasti c bags. When using this type

of product,

pre pare

 

 

 

 

 

from cart on usi ng the same procedure as fresh

eggs.

 

 

 

 

 

 

 

 

 

When using a bagged egg mixtu re, product should be

 

 

 

 

 

prepared in the original plas tic bag.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FRESH or LIQU ID PRODUCT

 

 

BAGGE D PRODUCT

 

 

 

 

FAN SPEED

 

 

 

 

FAN SPE ED

 

 

 

 

Full Spee d

 

 

 

 

Full Spe ed

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OVEN MODE

 

 

 

 

OVEN MODE

 

 

 

 

 

 

Com bin atio n Ste am

 

 

 

Steam

 

 

 

 

 

 

and Conve ctio n

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

COOKING

 

 

 

 

COO KIN G

 

 

 

 

 

 

TEMP ERATURE

 

TEMPERATURE

 

 

 

 

250°F (121°C )

 

212° F (100°C )

 

 

 

 

 

 

 

 

 

SELECT

C OOKI NG TI M E

 

 

SEL ECT COO KI N G TI M E

 

 

TIMER

Pres s and Set

TIME R

Press and Set

 

 

 

 

TIMER

 

 

 

 

TIMER

 

 

 

AP PROXI MATE COOK TIME

APP ROXIMAT E COO K TI ME

7 minutes

18 minutes

STIR MIXTURE

SHA KE BAG

6 additional minutes

10 additional minutes

FINAL INTERNAL TEMPERATURE

FINAL INTERNAL TEMPERATURE

145°F (63°C)

145°F (63°C)

PR ESS

USE APPROXIMATE COO KING TIME SHOWN

 

FOR FULL OR PARTIAL LOADS

 

STAR T

 

 

 

 

 

 

 

OR

 

SELECT INT ERNAL CORE TEM PERATU RE

CORE Pre ss and Se t CORE

TEMP

TEM P

 

 

APP ROXIM ATE CORE

APPR OX IMATE

 

 

CU T-O FF TEM PER ATUR E

TEM PER ATURE OVER RIDE

PRE SS

 

 

 

 

 

 

n/a

 

 

 

 

n/a

 

START

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Time and

temp era tu re set ting s are

su gge ste d

guid el in es on ly . Due

to

va riatio ns

in

pr od uct

qua lit y, wei ght,

and desi re d degr ee of do ne ness

th e

co ntr ol s

ma y

req ui re

some

ad justment from

th e tim e

and tem perat ur es

sho wn.

Al l coo king shou ld

be bas ed

on inter na l

pro du ct te mp eratur es.

S TOP

THE

CO OKING

F UNCT

I ON

AT ANY

 

TI ME

BY

PRESSING

T HE

ST OP

KEY.

 

MATER IALS

Stainless steel full-size pans

Pan covers or aluminum foil

 

Vegetable release spray

 

Seasoning

PRODUCT

FOR FRESH OR LIQUID:

PREPARATION

Spray pans with vegetable

release spray.

Prepare egg mixture and pour into pans to a depth of approximately 1" (25mm).

Cover using a metal pan cover or aluminum foil.

Load pans in preheated oven.

MAX IMUM CAP ACITY

3 full-size pans

MOD EL

6•10

(3 GN 1/1)

MOD EL

6 full-size pans

7•14

(6 GN 1/1)

MOD EL

5 full-size pans

10• 10

(5 GN 1/1)

MOD EL

10 full-size pans

10• 18

(10 GN 1/1)

10• 20

 

MOD EL

12 full-size pans

12• 18

(12 GN 1/1)

12• 20

 

MOD EL

20 full-size pans

20• 20

(20 GN 1/1)

PAN

Full- Size pans:

SIZ ES

20" x 12" x 2-1/2"

GN 1/1:

530mm x 325mm x 65mm

NOTE S * Due to Sal mone lla conce rns,

it is recommende d that all mixed egg prepa rati ons with a requir eme nt for whol e eggs subs titute a pasteu rized liqui d egg produc t stabilized with citri c acid. Use of thi s product will also elimi nate the greeni ng that can occur duri ng extende d hot hol ding. To avoid greening with the use of whole egg preparations, add lemon juice in the proportion of 1 teaspoon (5 ml)

per 1 quart (1 liter) of eggs.

MISCEL LANEOU S

105 .

Page 108
Image 108
Alto-Shaam 1218, 1020 operation manual Pres s and Set, Press and Set, Core Pre ss and Se t Core, For Fresh or Liquid

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.