CONTROL OPERATION

CH EF OP ERATING TIPS

1.For cooking specific products, refe r to individual cook and hol d instructions.

2.When cooking at 250° F (12 1°C), it tak es app roximate ly one hou r for the cooking temp eratur e to decrea se to the select ed holding temperat ure. Duri ng this one hou r tim e period , the produc t will continue to coo k.

3.The cooking times in this gui de are base d on meat take n directly from a refrigerated

temp eratur e of 38° to 40°F (3.3° to 4.4° C), and pla ced in a preheat ed oven. Adjus tments must be made for cooking produc ts at other than refrigerate d temperat ures.

4.It is recom mended the oven door remain close d durin g the cook ing cycle. Opening the door will only incr ease the length of time nec essa ry to cook the produc t.

5.Puncturin g an item with any sharp inst rument may int roduce bacteria inside the prod uct . Avoid using a fork to handle produ cts, and alwa ys use standar d sanitary method s whe n han dling any food item.

6.Use a metal-st emmed thermome ter to check the inte rnal tem peratu re of a product. Be cer tain to sanitize the thermo meter bef ore each use .

7.Aged meat wil l cook faster, shrink more, and cann ot be held as long as fresh meat. Beca use of the tenderiz ing capabilities of the ove n, aged meat or tenderi zing agents suc h as M.S.G. are not necessary, and are not recom mended.

8.When cooking full loads , neve r cook below the fir st shelf spa cing from the bottom of the oven comp artme nt.

9.Fully clean the oven inter ior, dri p pan, she lves, and side racks on a daily basis.

10.Since there is no air movement inside the Halo Heat® low temp erature cooki ng and hol ding oven, condensa tion will form on the insi de of the door during operation and may leak out of the oven doo r vents. This is a nor mal operating condi tion; how ever, any con dens ation spilling on the floor shou ld be peri odi cally wiped as a safety precau tion. There is an Exter nal Drip Tray included as sta ndard with mos t ovens.

11.Drip pan overf low is a con dition caused by cook ing some cut s of bee f to an inter nal tem pera ture in excess of 130°F (54° C). The Exte rna l Drip Tray will hel p alleviate some of thi s overf low probl em. There is also an extra large dri p pan available as an option for the 1000-TH ser ies ovens.

12.Overf low may also be caused by overloading the oven com partme nt. DO NOT OVERLOAD THE OVEN. Fol low the recom men ded load capacities listed in each individual procedu re.

13.For best results, many product s sho uld be coo ked on an overn ight cook -and-hold basis. Consul t indi vidua l procedu res for thi s recom men dation.

 

 

 

 

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Th e Alt o-S ha am staf f in clu de s corpo ra te

exe cut iv e chefs who we lc ome

questio ns .

You ar e invited to cont act an yone

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phone (800 .558.8744)

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e-m ai l

thro ug h

the Co nta ct Us secti on

of our

we b sit e (ww w.alt o-s haa m. com) fo r help wi th an y coo k and hold procedure.

18.

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Alto-Shaam Electronically Operated Ovens manual Control Operation, Phone 800
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Electronically Operated Ovens specifications

Alto-Shaam Electronically Operated Ovens represent a significant advancement in commercial kitchen technology, offering unmatched precision and versatility. Designed primarily for restaurants, hotels, and catering businesses, these ovens combine advanced cooking technologies with user-friendly features to enhance kitchen efficiency and food quality.

One of the standout features of Alto-Shaam ovens is their customizable cooking modes. Operators can choose from various cooking methods, including convection, steam, and combination cooking, allowing them to prepare a wide range of dishes from perfectly roasted meats to delicate pastries. This versatility enables chefs to experiment and innovate, making it easier to craft unique menus that satisfy diverse dining preferences.

Another key characteristic of Alto-Shaam ovens is their use of Halo Heat technology. This innovative heating system provides consistent, even cooking through radiant heat, ensuring that food is cooked thoroughly without the need for excess moisture or fats. This not only enhances the flavor and texture of dishes but also promotes healthier cooking practices by reducing the amount of added oils or butter.

The ovens come equipped with a digital control panel that allows for precise temperature and time settings, ensuring that each dish is cooked to perfection. The intuitive interface makes it easy for kitchen staff to operate, reducing the chances of user error in a high-pressure environment. Additionally, many models include programmable recipes, enabling chefs to store their best creations for future use, which streamlines the cooking process and minimizes prep time.

Energy efficiency is another hallmark of Alto-Shaam ovens. Featuring insulation that minimizes heat loss, these ovens are designed to operate with lower energy consumption compared to traditional models. This not only leads to lower utility bills but also aligns with sustainable kitchen practices, making them an environmentally friendly choice for modern establishments.

Durability is crucial in a commercial kitchen, and Alto-Shaam ovens are built to last. Constructed from high-quality stainless steel, these ovens withstand the rigors of daily use while maintaining their aesthetic appeal. Regular maintenance is straightforward, which helps to prolong the life of the equipment.

In summary, Alto-Shaam Electronically Operated Ovens combine advanced cooking technologies with user-friendly features, making them an ideal choice for any commercial kitchen. With customizable cooking modes, Halo Heat technology, digital controls, energy efficiency, and robust construction, these ovens deliver exceptional performance and reliability, ensuring that chefs can consistently meet and exceed customer expectations.
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