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

SAL MON ST EAKS

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON PREH EAT THE OVEN Salm on Ste aks: 6 to 8 oz (170 to 227 grams) , 1" (25m m) thi ck

Spray or coat sheet pan s with oil, butter or margari ne. Place stea ks side -by-si de on sheet pans. Seas on as desir ed.

DO OR VE NTS: ONE-HALF

O PEN

SET HOLD

THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

275°F

(135°C )

SET COOKI NG TI ME R

1-1/2 hou rs 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

3 to 4 hours

FINA L INTERNAL

PRODUCT TEMPERATURE

 

150°F (66°C)

 

OVE RNIGHT CO OK & HOL D

Not Recomme nded

 

 

ADDIT IONAL

INFOR MATI ON • NOT ES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MO DEL S

 

 

5 00 SE RI ES

 

 

75 0 SE R IE S

 

10 00 SE R I ES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NUMBER OF SHELVES

 

4

 

 

 

4

 

none

 

 

ITEMS PER SHELF

 

7 to 8 steaks per pan

 

 

15 steaks per pan

 

15 ste aks per pan

 

 

 

 

 

1 half-si ze sheet pan

 

 

1 full-s ize she et pan

 

1 full-siz e shee t pan

 

 

MAXIMUM CAPACITY

 

28 to 32 salmon steaks

 

 

60 salmon ste aks

 

75 salmon ste aks

 

 

APPROXIMATE

 

4 half-si ze sheet pans

 

 

4 full-siz e sheet pans

5 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 • FISH

46.

Page 48
Image 48
Alto-Shaam 750-TH SERIES, 500-TH SERIES, 1000-TH SERIES manual SAL MON ST Eaks, hou rs Full Load, 28 to 32 salmon steaks

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.