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

COOKING/SMOKING/HOLDING PROCEDURES — MANUAL OVENS

1 1 . R E H E AT I N G

A. Any overproduction must be removed from the oven, wrapped, quickly chilled, and refrigerated. Product can be removed from refrigeration and returned to the oven for reheating the next day.

B. Products must be reheated at a temperature range of 250°F to 275°F (121°C to 135°C). Refer to individual cooking instructions for the correct thermostat setting for the product being reheated.

C. Length of time necessary to reheat a product depends on the type of product and the quantity to be reheated. Time should be based on internal product temperature. Use a pocket thermometer to sense the internal product temperature of the reheated product. Follow local health (hygiene) regulations for the internal temperature required for reheated products.

United Sates food code requirements indicate cooked foods that have been cooled, followed by reheating for hot food holding, must be reheated to 165°F (74°C). The temperature of 165°F (74°C) must be maintained for a period of 15 seconds.

1 2 . S M O K I N G P R O C E D U R E O P T I O N S : Many of the procedures listed in the front section of this guide can be adapted to the Alto-Shaam Smoker.

1.Follow the load capacities for the 750 series ovens. Follow the cooking and holding temperatures and

2.times listed.

Set the Smoking Timer for the amount of smoke

3.flavor desired.

A.ONE-STEP COOKING:

After the cook timer cycles to the “OFF” position and the minimum number of hours in the HOLD cycle have elapsed, the product may remain ON HOLD until serving time.

B.TWO-STEP COOKING:

Remove product from the oven after the minimum number of hours in the HOLD cycle. Chill product quickly and prepare for refrigerated storage. Refrigerated product can be sauced and finished on a char-broiler, in a convection oven, a combination oven/steamer or in a salamander for a la carte service. This process takes between 8 and 15 minutes and insures a tender, juicy and fresh tasting product. When using cook/chill processing techniques, products have an extended storage life of 5 days which includes the day of preparation and the day of service.

CARE and CLEANING

1.Disconnect the oven from the power source.

2.Clean oven cavity, wire shelves and drip pan daily, at the end of each cook, smoke and hold cycle.

3.Refer to Care and Cleaning instructions in Section 3.

AT NO TIME SHOULD THE INTERIOR OR

EXTERIOR BE STEAM CLEANED, HOSED

DOWN, OR FLOODED WITH WATER OR

LIQUID SOLUTION OF ANY KIND. DO NOT

USE WATER JET TO CLEAN.

SEVERE DAMAGE OR ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.

SECTION 5 • LOW TEMPERATURE COOKING & SMOKING OPERATION

65.

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Alto-Shaam 500-TH SERIES, 750-TH SERIES, 1000-TH SERIES manual ONE-STEP Cooking
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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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