Alto-Shaam 750-TH SERIES manual Smoked Shrimp, C O O K I N G & S M O K I N G G U I D E L I N E S

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

SMOKED SHRIMP

P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N

Shrimp: 16 to 20 count

Shrimp may remain in the shell or may be peeled and deveined. Season as desired. Place side-by-side on pans.

W O O D C H I P C O N TA I N E R : F U L L

D O O R V E N T S : C L O S E D

S E T H O L D T H E R M O S TAT

160°F

(71°C)

S E T C O O K T H E R M O S TAT

250°F

(121°C)

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

45 minutes to 1 hour

M I N I M U M H O L D I N G T I M E R E Q U I R E D

none

TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.

M A X I M U M H O L D I N G T I M E

1 hour

F I N A L I N T E R N A L P R O D U C T T E M P E R A T U R E

150° to 160°F (66° to 71°C)

O V E R N I G H T C O O K & H O L D

Not Recommended

A D D I T I O N A L I N F O R M AT I O N • N O T E S

M O D E L S	7 6 7 - S K	1 7 6 7 - S K
NUMBER OF SHELVES	4	8
ITEMS PER SHELF	1 full-size sheet pan	1 full-size sheet pan
MAXIMUM CAPACITY	4 half-size sheet pans	8 full-size sheet pans
APPROXIMATE
PANS	18" x 13" x 1"	18" x 26" x 1"
PAN SIZES. GASTRONORM PANS. .	on shelves	on shelves
MAY HOLD MORE OR LESS THAN	(GN 1/1: 530 x 325 x 20mm)	(GN 2/1: 530 x 650 x 20mm)
CAPACITIES ARE BASED ON U S	(NO SHELVES REQUIRED)	(NO SHELVES REQUIRED)
THE FOOD QUANTITIES INDICATED.

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 6 • SMOKING PROCEDURES

70.