ELEC TR O NIC OVEN COOKING GUID ELINES

FR OZEN CONVENIENCE ENTR ÉE PANS

PRO D U CT SP ECI FIC AT IONS and PREPA RATIO N

PREHEAT THE OVEN. PRODUCT MUST BE FULLY FROZE N WHE N PLAC ED IN A PREHEATED OVEN.

Leave product in the orig inal contai ner with foil cover in pla ce. Pour 1/2 gall on (1 liter ) of hot water into the drip pan located on the bottom surfac e of the oven compart ment. Plac e contai ners dire ctly on wire shelves accord ing to the diagram shown.

MODELS

AS- 250

500 SERI ES

750 SERIE S

1000 SERIES

1200

SERIES

 

 

 

 

 

PER COMPARTMENT

NUM BER

—

—

3

5

 

5

OF SHE LVES

 

PER SHE LF

—

—

4 foil half-size pans

2 foil half size pans

2 foil half-size pans

ITEM S

 

 

 

 

 

 

 

 

 

 

 

 

CAPACITY

—

—

12 foil half-size pans

10 foil half-size pans

10 foil half-size pans

APPROXI MATE

 

 

 

 

 

 

MAXIMU M

 

 

 

 

 

 

 

—

—

4-1/4 qts:

4-1/4 qts:

4-1/4 qts:

PANS

10" x 12" x 2-1/2"

10" x 12" x 2-1/2"

10" x 12" x 2-1/2"

 

 

 

(GN/1/2: 3,75 ltr:

(GN/1/2: 3,75 ltr:

(GN/1/2: 3,75 ltr:

 

 

 

265 x 325 x 65mm)

265 x 325 x 65mm)

265 x 325 x 65mm)

OVER NIGHT COOK & HOLD:

Op tion al

DOOR VENTS:

Closed

FINAL INTERNAL TEM PERATURE

AFTER OVERRIDE:

140°F (60°C)

TO COOK BY PROB E

TO COO K BY TI ME

 

COOKING BY PRODUCT PROBE

• Press and release control ON/OFF key.

 

TEMPERATURE IS NOT

 

 

RECOMMENDED FOR THIS ITEM.

• Press the HOLD key.

 

 

• Press the up and down arrows to set the holding

 

The probe cannot be inserted

temperature to 160°F (71°C).

 

into a frozen product.

• Press the COOK key.

 

 

 

 

• Press the up and down arrows to set the cooking

OVE RRIDE

ALLOW AN CE :

temperature to 275°F (135°C).

 

 

• Press the TIME key.

 

 

• See pan pla cem ent dia gram s and

 

 

time r setting sho wn on next page .

 

CLOS E THE OVEN DOO R.

CLOSE THE OVEN DOOR .

WAIT

FOR THE AUDIBLE SIGNAL PRESS

WAIT FOR THE AUDIBLE SIGN AL PRESS

TO INDICATE OVEN HAS PREHEATED.

TO INDICATE OVEN HAS PREHEATED.

MIN IMU M HOLDI N G TI ME REQU IR ED

MAXIMUM HOLDING TIME

 

 

1 Hour

 

 

 

 

 

 

 

 

 

16 to 18 Hours

 

TIM E REQ UI RED

IN

"HOLD " CYC LE BE FO RE

SE RVING .

 

 

 

 

 

 

T HE TI ME AND PROBE

TEMPERATURE

ARE

SUGGESTE D

G UIDEL

INES

ON LY.

AL L

COOKIN

G

SHOUL D

BE BA SE D ON IN T ER N AL PROD U C T

TEMPER AT URES .

DU E TO VA R IATI ON S IN

PRODUCT QUALI TY ,

WE I G H T,

A N D

DE SI R ED DEGRE E OF

DONEN ES S , TH E COOKIN

G T I M ER OR P ROBE TE M PER AT UR E

M AY NE E D TO B E

AD JU STED ACCORDINGLY

.

AL WA YS

FOLLOW

LOC AL

H EA LTH (H YG IE N E )

RE G ULA T IONS

F OR

ALL

I NTE RNA L TE MP ER ATU RE R EQ UI RE ME N TS .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

62.

Page 63 Page 65
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Alto-Shaam Electronically Operated Ovens manual FR Ozen Convenience Entr ÉE Pans, Over Night Cook & Hold, Door Vents
Page 63 Page 65

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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