PREH EA T THE OV EN

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

PROC ESSE D MEATS

Place pan .

PRODUCT SP ECI FIC AT IO NS and PREP ARA TI ON

Any of a variet y of proc esse d meat prod uct inc ludin g bratw urst, Polish Sausage, Fresh: sausage, breakfa st link s, smok ed saus age, hot dogs, etc.

sausa ge sid e-by- side on sheet pans . Add a suffici ent amo unt of hot wate r so tha t it just cov ers the bot tom of eac h Cover eac h pan wit h clear plast ic wrap.

DOOR VE NTS: OPEN FULL

SE T HOL D THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

250°F (121°C )

SE T COOK IN G TIM ER

1-1/2 to 2 hou rs Full Load

MI N I MUM H OL DING TIM E REQUIRED

none

TI ME REQUIR ED IN “HOLD” CYCLE BE FORE SE RVI NG.

MAXIM UM HOL DING T IME

6 hours

 

 

 

 

 

FINA

L INT ERNAL

 

PRODUCT

TEMPERATURE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

170°F (77°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OVE RNIGH T CO OK & HO LD

 

 

 

 

 

 

 

 

 

 

 

 

 

Not Recom mended

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ADDIT IONA L IN FO RM AT IO N • NO TES

 

 

 

 

 

 

For preco oked sausage,

foll ow the same time and temp era ture sett ings as fres h sausa ge.

Cooki ng time for a prec ooked

 

 

sau sage will vary, parti cularl y for less than full load s. When hea ting

a ful l load of preco oked

sau sage , check

the int ern al

 

 

product temp erat ure after app roximately one (1) hour of cook ing time .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MODE LS

 

 

 

500

SE RI E S

 

 

750

S E RI ES

 

1000

SERI

ES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NUMBER OF SHELVES

 

 

 

 

4

 

 

 

 

5

 

 

none

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ITEMS PER SHELF

 

 

1 half-si ze sheet pan

 

 

1 full-s ize she et pan

 

1 ful l-siz e sheet pan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MAXIMUM CAPACITY

 

 

4 half-si ze sheet pans

 

 

5 full -siz e sheet pan s

 

8 full-s ize shee t pans

 

 

APPROXIMATE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PANS

 

 

18" x 13" x 1"

 

 

 

18" x 26" x 1"

 

18" x 26" x 1"

 

 

MAY HOLD MORE OR LESS THAN

 

(GN 1/1:

530 x 325 x 20mm )

 

(GN 2/1: 530 x 650 x 20m m)

(GN 1/1: 530 x 325 x 20mm)

 

 

CAPACITIES ARE BASED ON U.S.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PAN SIZES. GASTRONORM PANS

 

 

(NO SHELVES REQ UIRE D)

 

 

(NO SHELVES REQUIRED )

 

(ON WIRE SHELVES)

 

 

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 • PROCES SED MEATS

35.

Page 37
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Alto-Shaam 500-TH SERIES, 750-TH SERIES, 1000-TH SERIES manual Proc Esse D Meats, 2 to 2 hou rs Full Load, 170F 77C

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.