ORANG E RO UG HY

— F ro z en

PREHEA T THE OVEN BEFORE COOKI NG MODE OPERATIO N

CO M B ITH E RM OVEN PRO CEDURE

PRODUCT

Ora nge r ough y fi llets:

4 to 6 o z ( 113 to 170 gm) ea ch

MATERIALS

Stainless steel or aluminum sheet pans Vegetable release spray

Seasoning

FAN S PEED

Full Speed

OVEN MODE

Combi nation

COOKING TEMPERAT URE

300 °F ( 150 °C)

SEL ECT C OOKI NG TIM E

TIMER Pre ss and S et TIMER

PRODUCT

PREPARATION

 

MOD EL 6•10

Spray pans with vegetable release spray.

Place f rozen fi llets on p ans a nd season as de sired.

Load p ans in p reheated oven.

MAX IM UM CAP ACITY

12 l b ( 5 k g)

6ha lf- size s heet p ans (6 GN 1/ 1)

AP PROXIM ATE CO OK TI ME

FINAL INT ER NA L

TE MPERATU RE

 

 

 

FROZE N

 

8 min ute s

150° F (66°C )

 

 

 

PR ESS

USE APPROXIMATE COOKING TIME SHOWN

 

 

 

STAR T

FOR FULL O R PARTI AL LOA DS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OR

 

 

 

 

 

 

 

 

 

 

 

 

 

SELECT I NTERNAL

CO RE T EMPERATURE

 

 

COR E

Pre ss and S et

CORE

T EMP

 

 

TEMP

 

 

 

 

 

 

APPR OXIM ATE C ORE

APP ROX IMATE

 

 

 

CU T-OF F TE MPER ATUR E

TEMPE RATU RE OVER RIDE

 

 

 

 

 

 

 

 

 

 

 

n/a

 

n/a

 

PR ESS

STAR T

Time a nd tem

per at ure se tt ing s are

su gge ste d g

uid eli ne s only. Due to

va riatio ns in pro du ct

qua lit y, wei ght, a nd de sired

d eg ree o f 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 i nte rn al prod

uct temperatures .

S TOP T

HE COO

KING

F UNCTION

AT ANY

T IM E BY PRESSING

 

THE

ST OP

KEY.

MOD EL

28 l b ( 13 k g)

7 f ull-size sh eet p ans

7•14

(7 GN 2/ 1)

 

 

MOD EL

20 lb ( 9 k g)

10 h alf- size sh eet p ans

10•1 0

(10 G N 1/ 1)

 

 

MOD EL

40 l b ( 18 k g)

10•1 8

10 f ull-size sh eet p ans

10•2 0

(10 G N 2/ 1)

MOD EL

48 l b ( 22 k g)

12•1 8

12 f ull-size sh eet p ans

12•2 0

(12 G N 2/ 1)

MOD EL

80 l b ( 36 k g)

20 f ull-size sh eet p ans

20•2 0

(20 G N 2/ 1)

 

 

 

 

Half- size s heet p ans: 18 " x 1 3" x 1"

PAN

SIZ ES

 

Full -size sh eet p ans: 1 8" x 2 6" x 1"

 

Gastronorm 1/ 1: 5 30 x 32 5 x 20mm

 

 

 

 

Gastronorm 2/ 1: 5 30 x 65 0 x 20mm

 

 

 

 

 

NO TES

 

 

 

 

 

 

FISH AND SEAF OOD

67 .

Page 70
Image 70
Alto-Shaam 1218 Ora nge r ough y fi llets To 6 o z 113 to 170 gm ea ch, B 5 k g Ha lf- size s heet p ans 6 GN 1, B 13 k g

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.