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

CHICK EN, WHO LE

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON

PREH EAT THE OVEN Chicke n, Whole: 2-1/4 to 2-3/4 lb (1 to 1,2 kg)

Clean chick en and remo ve excess fat. Brush chi cken with oil, butter or margarin e (OPTIONAL). Seas on as desired and

sprin kle with

papr ika.

 

 

 

 

 

For bett er whole bird

appear ance, fold

ch icken wings

an d tuc k unde r the

bac k of the bird .

Make a sl it in the ski n

of the chicken

(lower

end of th e bird),

cross chicken

leg s an d ins ert both

le gs throu gh the

sl it .

DO OR VE NTS: OPEN FULL

SET HOLD THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

275° to 300 °F (135° to 149°C)

SET COOKI NG TI ME R

3to 3-1/2 hours Full Load

MI NI MUM HOLDING T IME REQUIRED

1 hou r

TI ME REQU IRED IN “HOLD” CY CLE BEF ORE SER VIN G.

M AXIMUM HOLDING TIME

8 to 10 hours

 

 

 

 

FINA

L INTERNAL

 

PRODUCT

TEMPERATURE

 

 

 

 

 

 

 

 

 

 

185°F (85°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OVE RNIGHT

CO OK & HOL D

 

 

 

 

 

 

 

 

 

 

Optiona l*

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ADDIT IONAL

INFOR MATI ON • NOT ES

 

 

 

 

*When coo king and holdin g overn igh t, cover the pans of raw chicke n with clea r plast ic wra p for cooking.

 

 

Set cooking thermo stat to 250° F (121°C ) for 4 hou rs.

 

 

 

 

 

 

If barbecue sauce is desired, heat sauce to 150°F (66°C ) and coa t chick en approx ima tely 1 hour before servi ng.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MO DEL S

 

 

5 00

SE RI ES

 

 

75 0 SE R IE S

 

10 00 SE R I ES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NUMBER OF SHELVES

 

 

2

 

 

 

2

 

none

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ITEMS PER SHELF

 

4 chi ckens

 

 

9 chicke ns

 

9 chi ckens

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MAXIMUM CAPACITY

 

8 chicke ns

 

 

18 chick ens

 

27 chicke ns

 

 

APPROXIMATE

 

2 half-si ze sheet pans

 

 

2 full-siz e sheet pans

3 full-siz e sheet pans

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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 REQU IRED )

 

 

(NO SHELVES REQUIRED)

 

(ON WIRE SHELVE S)

 

 

THE FOOD QUANTITIESINDICATED.

 

 

 

 

 

 

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 • PO ULTRY

38.

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Alto-Shaam 500-TH SERIES, 750-TH SERIES, 1000-TH SERIES manual Chick EN, WHO LE
Page 39 Page 41

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.
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