C O O K I N G G U I D E L I N E S

TEN DERL OIN

PRODUCT SPE CIF IC ATI ON S an d PRE PA RA TI ON

PRE HE AT THE OVEN Beef Loin, Full Tenderloin, Side Muscl e Off, Skinne d: 4 to 6 lb (2 to 3 kg)

Seas on as desired. Place tend erloi ns directl y on wire shelve s.

D OOR VE NTS: ON E-HALF OPEN

SET HOL D THERMOS TAT

140°F

(60°C)

SET COO K THER MOSTAT

250° to 275°F

(121° to 135°C)

SE T COO KING TIM ER

FULL LOAD TO RARE: 1 hour

MINIMUM H OLDING T IME REQUIRED

1 hou r

TIM E REQU IR ED IN “HOLD” CY CLE BEF OR E SERVING .

M AXI MUM HOLDING T IME

6 hours

FINA L INTERNAL

PRODUCT TEMPERATURE

130°F (54°C ) RARE

 

OV ER NIGHT COOK & HO LD

Not Recomm ended

 

 

ADDIT IONAL

INF OR MAT ION • NOT ES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MODELS

 

 

500 SE RI E S

 

 

75 0 SE RI ES

 

100 0 SER

IES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NUMBER OF SHELVES

 

2

 

 

 

 

3

 

3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ITEMS PER SHELF

 

3 tender loi ns

 

 

 

5 tende rloins

 

5 tenderl oins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MAXIMUM CAPACITY

 

6 tenderloi ns

 

 

 

15 tend erloin s

 

15 tender loins

 

 

APPROXIMATE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PANS

 

none

 

 

 

 

none

 

none

 

 

 

CAPACITIES ARE BASED ON U.S.

 

 

 

 

 

 

 

 

 

PAN SIZES. GASTRONORM PANS

 

 

 

 

 

 

 

 

 

MAY HOLD MORE OR LESS THAN

 

 

 

 

 

 

 

 

 

 

 

 

THE FOOD QUANTITIES INDICATED.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The time and temperature are suggested

guidelines

only.

All cooking

should be based on internal

product temperatures.

 

 

Due to variations in product

quality, weight and desired degree

of doneness,

the cooking timer may need

to be adjusted

accordingly.

 

 

 

 

Always

follow local health

(hygiene)

regulations for all

internal temperature requirements.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SECTION 4 • BEEF

25.

Page 27
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Alto-Shaam 750-TH SERIES, 500-TH SERIES, 1000-TH SERIES manual TEN Derl OIN, Full Load to Rare 1 hour, Hou r, Tenderloi ns

1000-TH SERIES, 500-TH SERIES, 750-TH SERIES specifications

Alto-Shaam is a well-respected name in the foodservice industry, known for its innovative cooking and holding technologies. Among its prominent offerings are the 750-TH Series, 500-TH Series, and 1000-TH Series, each designed to deliver high-quality food while enhancing operational efficiency.

The 750-TH Series is notable for its versatility and robust features. It utilizes Halo Heat technology, which provides gentle, uniform heat without the use of fans, ensuring that food retains its quality and flavor. This technology not only maintains the ideal serving temperature but also minimizes moisture loss, resulting in moist, delicious dishes. The 750-TH Series is designed for high volume preparation and holding, equipped with a large capacity that can handle multiple food pans simultaneously. With digital controls that allow for precise temperature adjustments, operators can easily customize settings to accommodate various menu items.

The 500-TH Series is designed for smaller operations that still demand high performance. This series maintains the same Halo Heat technology, ensuring that the quality of food is upheld while providing energy savings. Compact and efficient, the 500-TH Series is ideal for kitchens with limited space but high expectations. The intuitive control panel allows for easy monitoring of temperatures and times, making it user-friendly. Its sleek design also ensures that it seamlessly fits into any kitchen aesthetic while maintaining functionality.

The 1000-TH Series represents the pinnacle of Alto-Shaam’s technology, geared towards the most demanding commercial kitchens. With enhanced capacity and advanced features, it offers exceptional performance for large-scale operations. The 1000-TH Series also incorporates intelligent controls that provide real-time monitoring and alerts, allowing chefs to maintain optimal food quality with minimal supervision. The robust construction and efficient design make it a reliable option for high-volume cooking situations.

Overall, the 750-TH, 500-TH, and 1000-TH Series from Alto-Shaam embody the perfect blend of innovation, versatility, and efficiency. Each series features Halo Heat technology, user-friendly controls, and a focus on retaining food quality, making them essential tools in any foodservice operation. Whether you are running a small café or a large-scale restaurant, Alto-Shaam's solutions are designed to elevate your cooking and holding processes, ensuring that every dish served is of the highest standard.