S M O K E R O P E R AT I O N

COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS

8. SET SMOKING TIMER

 

C. Insert a thermometer into the center of the

A. The Smoking Timer activates the heating

 

 

product to determine if the correct internal

 

element located within the Wood Chip

 

 

temperature has been reached.

 

 

 

 

Container. When the Wood Chip Container

 

D. When following the procedures in the

 

 

 

 

is full, and the Smokeing Timer is turned

 

 

individual product cooking instructions,

 

clockwise as far as it will turn, the wood

 

 

additional cooking time should not be

 

chips will smoke for approximately forty-

 

 

necessary. If, however, the required

 

 

 

 

five minutes to one hour.

 

 

internal product temperature has not been

B.

To set smoking time, turn the Smoking

 

 

reached after the product has remained in

 

 

 

the “HOLD” cycle for the one hour minimum

 

Timer knob past the required length of

 

 

time period, additional cooking time may

 

time, then immediately bring it back to

 

 

be added. Use the same “COOK”

 

 

 

 

the correct setting.

 

 

temperature set for the original cooking

 

 

 

 

period until the correct internal

 

 

 

 

S M O K I N G T I M E S

 

 

 

 

 

 

temperature has been reached.

 

 

 

It is recommended the operator be familiar with the

 

 

 

taste preferences of the area. Initially experimenting

 

 

In the United States, FDA food code requires

 

with a minimal amount of smoking time is suggested.

 

 

 

 

 

 

 

products such as red meat to remain in

 

 

LIGHT SMOKE FLAVOR . . . 10 MINUTES

 

MEDIUM SMOKE FLAVOR . . . 30 MINUTES

 

 

“HOLD” for a specified time period.

This

 

 

HEAVY SMOKE FLAVOR . . . 40 MINUTES

 

 

holding time requirement is based on the

 

VERY HEAVY SMOKE FLAVOR . . . 60 MINUTES*

 

 

internal product temperature desired for the

 

EXTRA HEAVY SMOKE FLAVOR . . . 120 MINUTES*

 

 

finished product and includes the one hour

 

 

 

 

time period while

the oven decreases

from

 

*FOR 60 MINUTES OR MORE: LOAD WOOD CHIP

CONTAINER TWICE AND ACTIVATE SMOKING TIMER TWICE.

 

 

the cooking temperature to the holding

 

 

 

 

 

temperature and the product continues to cook.

 

9. OVERNIGHT COOK AND HOLD

 

 

 

 

 

 

 

 

A. For maximum product tenderizing and to

 

 

 

 

 

 

INTERNAL PRODUCT

 

TIME* IN HOLD CYCLE

 

 

 

reduce labor during peak preparation

 

 

TEMPERATURE

 

REQUIRED BY FOOD CODE

 

 

hours, it is highly recommended that many

 

 

 

 

 

 

 

 

 

 

 

130°F (54°C)

 

1 HOUR, 52 MINUTES

 

 

 

 

products be cooked and held overnight.

 

 

 

 

 

 

 

 

 

 

 

131°F (55°C)

 

1 HOUR, 29 MINUTES

 

 

 

 

Refer to individual cooking instructions.

 

 

 

 

 

 

 

 

 

 

 

133°F (56°C)

 

56 MINUTES

 

 

 

10. DETERMINING IF PRODUCT

 

 

135°F (57°C)

 

36 MINUTES

 

 

 

 

 

 

 

 

 

 

 

IS SUFFICIENTLY COOKED

 

 

136°F (58°C)

 

28 MINUTES

 

 

 

 

 

 

 

 

 

 

 

A. Allow “COOK” timer to cycle to the

 

 

138°F (59°C)

 

18 MINUTES

 

 

 

 

 

 

 

 

 

 

 

 

 

140°F (60°C)

 

12 MINUTES

 

 

 

 

“OFF” position.

 

 

 

 

 

 

 

 

 

 

 

142°F (61°C)

 

8 MINUTES

 

 

 

B. Before opening the oven door, leave the

 

 

 

 

 

 

 

 

 

 

144°F (62°C)

 

5 MINUTES

 

 

 

 

 

 

 

 

 

 

 

 

 

145°F (63°C)

 

4 MINUTES

 

 

 

 

product in the “HOLD” cycle for a minimum

 

 

 

 

 

 

 

 

 

 

 

147°F (64°C)

 

2 MINUTES, 14 SECONDS

 

 

 

 

one hour. This time period will allow the

 

 

 

 

 

 

 

 

 

 

 

149°F (65°C)

 

1 MINUTES, 25 SECONDS

 

 

 

 

oven temperature to decrease from the

 

 

 

 

 

 

 

 

 

 

 

151°F (66°C)

 

54 SECONDS

 

 

 

 

“COOK” setting to the selected “HOLD”

 

 

 

 

 

 

 

 

 

 

 

153°F (67°C)

 

34 SECONDS

 

 

 

 

temperature. During this one hour period,

 

 

 

 

 

 

 

 

 

 

 

155°F (68°C)

 

22 SECONDS

 

 

 

 

the product will continue to cook and

 

 

 

 

 

 

 

 

 

 

 

157°F (69°C)

 

14 SECONDS

 

 

 

 

smoke will continue to penetrate into the

 

 

 

 

 

 

 

 

 

 

 

158°F (70°C)

 

0 SECONDS

 

 

 

 

food.

 

 

 

 

 

 

 

 

 

 

 

*HOLDING TIME MAY INCLUDE POST-OVEN HEAT RISE

 

 

 

SECTION 5 • LOW TEMPERATURE COOKING & SMOKING OPERATION

64.

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Alto-Shaam 750-TH SERIES, 500-TH SERIES, 1000-TH SERIES manual With a minimal amount of smoking time is suggested
Page 65 Page 67

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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