Alto-Shaam 750 Smok Ed Shri Mp, C O O K I N G & S M O K I N G G U I D E L I N E S, Sk, 176 7-SK

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

SMOK ED SHRI MP

PRODUCT SPECIF ICAT IONS an d PR EPARA TI ON

Shrimp : 16 to 20 coun t

Shrimp may remain in the she ll or may be peeled and dev eine d. Seas on as desir ed. Plac e side- by-si de on pans.

W OOD CHIP CONTAINER: F UL L

DO OR VE NTS: CLOSED

SET HOLD THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

250°F

(121°C )

SET COOKI NG TI ME R

45 minut es to 1 hour

MI NI MUM HOLDING T IME REQUIRED

none

TI ME REQU IRED IN “HOLD” CY CLE BEF ORE SER VIN G.

M AXIMUM HOLDING TIME

1 hour

FINA L INTERNAL PRODUCT TEMPERATURE 150° to 160° F (66 ° to 71°C)

OVE RNIGHT CO OK & HOL D

Not Recomme nded

ADDIT IONAL INFOR MATI ON • NOT ES

MO DEL S		767 - SK		176 7-SK
NUMBER OF SHELVES		4			8
ITEMS PER SHELF		1 full- size shee t pan		1 full-si ze shee t pan
MAXIMUM CAPACITY		4 half-s ize she et pans		8 ful l-siz e sheet pans
APPROXIMATE
PANS		18" x 13" x 1"		18" x 26" x 1"
PAN SIZES. GASTRONORM PANS. .		on shel ves		on shel ves
MAY HOLD MORE OR LESS THAN		(GN 1/1: 530 x 325 x 20m m)		(GN 2/1: 530 x 650 x 20mm )
CAPACITIES ARE BASED ON U S		(NO SHELVES REQ UIRED)		(NO SHE LVES REQUIRED )
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.

SECTI ON 6 • SM OKI NG PROCE DU RE S

70.