Chic KEN , FR IED TWO -STE P ME Thod | Alto-Shaam 1000-TH SERIES

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

CHIC KEN , FR IED — TWO -STE P ME THOD —

PRODUCT SP ECIFI CATIO NS and PREP ARATI ON

PR EH EAT THE OVEN Chicke n Pie ces: 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) fryer, 8 piece cut

Clean chicken and remove all excess fat. Soak chicken in cold, salted water for 15 minutes, drain, and dredg e in dry breadin g. Coat pans with vegeta ble release spray. Place chicken side-by -side on pans — separating breas ts and wing s from legs and thighs. Cover chicken loosely with clear plastic wrap.

FOLL OW LOAD CAPACITIES FOR CHICKEN, PIECES & HALVES

DOOR VE NTS: ONE- HALF O PEN

S ET HOL D THERMOS TAT

160°F

(71°C)

SE T CO OK THE RMOSTA T

275°F

(135°C )

SE T COOKI NG TI ME R

2-1/ 2 to 3 hours Ful l Loa d

MINIMUM	HO LDING T IME	REQUIRED
	non e

TIM E REQUIR ED IN “HOLD ” CYCLE		BE FOR E SERVIN G.
FI NA L INTE	RNAL PRODUCT	TEMPERATURE
	180°F (79°C)

MA XIMUM HOLDI NG TIME

4 hour s

OVER NIGH T CO OK & HOLD Not Recom mended

ADDIT IONAL IN FO RM ATIO N • NO TES

TWO-STEP FRI ED CHICKEN

The two-step metho d consists of precooki ng the chi cke n in a low tempera ture ove n to retain the product moistur e, then addin g the crisp , fri ed appearance by insert ing the produ ct in a fryer for a very short period of time . Thi s method can be used with produ ct directly from the oven or the produc t can be prec ooked and fried dire ctly from refrig erat ed storage. With the two-s tep method the chi cken will be moist, flavorfu l, plum p and golde n brown. Shri nkag e will be low and shorten ing in the fry er wil l last much longe r.

1.	FRYIN G DIRE CTLY FRO M THE OVEN		1.	FRYING FROM REFRIGERATED STORAGE
	Prehea t fryer to 335° F (168°C ).			Remove chicke n from the Alto-Sha am Hal o Hea t oven,
2.	If hea vier	or cris per breadi ng is des ired, remove		wrap, chill rap idly and store under refriger ation at
	requir ed portion of chic ken from the oven and dredge		2.	38° to 40°F (3° to 4°C).
3.	in fresh breadin g.			Prehea t fryer to 335°F (168°C).
	Drop chick en in fryer for three minu tes or until		3.	Remove require d porti on of prec ooked chic ken from
4.	chick en is gold en brow n.		4.	refri gerated storage .
	Chick en can be fri ed per customer order or in larger			Drop chic ken in fryer for 6 to 7 minut es or until
	quantities.	When fryi ng large r quant ities, place fried		chic ken is golden brow n.
	pieces on a sheet pan with wire gri d insert and pla ce
	pans in a prehe ate d Alto- Shaam display case or in a
	prehea ted hold ing cabi net with door vents fully open.

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

39.

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.

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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.

Alto-Shaam 1000-TH SERIES, 750-TH SERIES, 500-TH SERIES manual Chic KEN , FR IED TWO -STE P ME Thod

Models: 1000-TH SERIES 500-TH SERIES 750-TH SERIES