Alto-Shaam 1020, 1218 operation manual OLD- N- Brow N, Mok Ing, Load Wood Chips

Models: 1020 1218

1 135
Download 135 pages 32.53 Kb
Page 47
Image 47

CONT ROL OPE RATION

G OLD- N- BROW N

Press the G OLD -N-B ROW N brow ning s ymbol a t the sta rt of a ny cooking cycle in the c ombina tion mod e or conv ecti on mode to a utoma tically a dd addi tiona l pr oduct color.

S MOK ING

( OP TION )

 

LOAD WOOD CHIPS .

Mea sure one

c ontaine r ful l of dry woo d chips.

Soa k dry chi ps in w ater fo r 5 minutes.

Sha ke excess water off w ood c hips.

Pla ce moi stene d chi ps back in to the con tainer and

posit ion the c ontaine r s ecur ely on the two prongs loc ated on the i nteri or bac k p anel of the oven.

AVAILABLE FROM ALTO-SHAAM

WOOD CHIPS

20 POUND BULK PACKS

 

APP LE

WC- 22543

THE TOTAL WEIGHT OF WOOD CHIP HICKORY

WC- 2829

BULK PACKS MAY VARY DUE TO HIGH

CHERRY

WC- 22541

MOISTURE CO NTE NT WHE N PACK AGED.

SUGAR MAPLE

WC- 22545

SMOKING fe atur e may be starte d at the beginni ng of any cook ing cycle in the Combinati on mode or Conv ecti on mode.

Push the S moker ic on ke y.

A f ull c onta ine r of w ood chi ps w ill produce

sm oke for an approxim ate period of

one to two hours depend ing

on the cook ing te mpera tur e bei ng used for

the selected pro

duct . The tested pro

cedu res in thi s man ual fo r

many o f th e pr oducts tha t ar e app rop riate for smo

king pr ovide c omp let e pro duct smoke penetration

a nd f ull

smoke f lavor.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When t he co oki ng cycl e is

co mpleted, a buzz

 

er will sound in

dicating the end

of the preheat funct

ion.

 

 

 

TO STOP THE BUZ ZE R, OPE N THE OVEN DOOR

OR TU RN TH E COOKI NG MO DE DI AL TO THE OFF PO SITION.

 

 

 

 

 

CHE F O PERATING TIP

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pro duc ts such as

ribs t hat re quire

hea vier s moke penet ration

to re ach full s

moke flavo

r

 

 

 

sh oul d remai n in

the ove n aft er c ooki ng has be

en complet

ed. Do not open

th e oven doo

r.

 

 

 

Se t t he o ven

in the Low Temper ature

St eam Mode a

t 140°

t o 160° F (60° to 71°C) a

nd all ow

 

 

 

th e pr od uct

t o re mai n in t he oven for a

p eriod of one

h our.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOT E: Al way s ke ep the OVEN DOOR

CLO SED whene ver opera ting

the smoking functi

on.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Com bit herm Smo ker ca n be operated without using th

e s moking fu nction. After using the oven as a

smoker, howe ver, it i

s n ecessary to clean the oven in order t

o p revent a transfer of smoke flavor t

o no n-

smoked pr oducts. C

lean ing i nstructions are provided in t

his m anual.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

HOT STEAM CAUSES BURNS

RO TATE TH E D OO R HAN DLE TO

TH E

FIR ST OP EN ROT ATION POSIT ION

ONLY.

STAND BACK A ND WAIT UNTIL THE STEAM IS

VENTED BE FORE FULLY O PENI NG THE DOOR.

S-CON TROL M OD EL S

44 .

Page 47
Image 47
Alto-Shaam 1020, 1218 operation manual OLD- N- Brow N, Mok Ing, Load Wood Chips

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.