ELEC TR O NIC OVEN COOKING GUID ELINES

DOUGH PROOFING

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

For use with dough in the form of loaves or rolls as requi red . Capaciti es shown are provided as a genera l guideli ne onl y and will dep end on the size and shape of the select ed ite ms to be proof ed. Addi tiona l wire shel ves may be requir ed for max imum capacities shown bel ow.

OPTION:

For added humidity, add app roximately 2 cup s (0,24 liter) of water in the dri p pan loca ted at the bottom of the oven.

MODELS

AS- 250

500 SERI ES

750 SERIE S

1000 SERIES

1200

SERIES

 

 

 

 

 

PER COMPARTMENT

NUM BER

3

6

6

none

none

 

 

 

 

 

 

OF SHE LVES

 

 

 

 

 

 

 

 

 

 

 

 

PER SHE LF

1 half-size sheet pan

1 half-size sheet pan

1 full-size sheet pan

1 full-size sheet pan

1 full-size sheet pan

ITEM S

 

 

 

 

 

 

APPROXI MATE

3 half-size sheet pans

6 half-size sheet pans

6 full-size sheet pans

8 full-size sheet pans

8 full-size sheet pans

 

 

 

 

 

 

MAXIMU M

 

 

 

 

 

 

CAPACITY

18" x 13" x 1"

18" x 13" x 1" ON SHELVES

18" x 26" x 1" ON SHELVES

18" x 26" x 1"

18" x 26" x 1"

 

PANS

ON SHELVES

(GN 1/1: 530 x 325 x 20mm)

(GN 2/1: 530 x 650 x 20mm)

(GN 1/1: 530 x 325 x 20mm)

(GN 1/1: 530 x 325 x 20mm)

 

(GN 1/1: 530 x 325 x 20mm)

(NO SHELVES REQUIRED)

(NO SHELVES REQUIRED)

(ON WIRE SHELVES)

(ON WIRE SHELVES)

OVER NIGHT COOK & HOLD:

N/A

DOOR VENTS:

CLOS ED

FINAL INTERNAL TEM PERATURE

AFTER OVERRIDE:

N/A

TO COOK BY PROB E

TO COO K BY TI ME

 

 

• Press and release control ON/OFF key.

 

PRODUCT PROBE CANNOT BE

• Press the HOLD key.

 

USED FOR DOUGH PROOFING.

 

• Press the up and down arrows to set the holding

 

 

temperature to 90° TO 100°F (32° to 38°C).

 

 

• Do not press the COOK key.

OVE RRIDE

ALLOW AN CE :

 

 

 

• Press the TIME key.

 

 

• Press the up and down arrows to set the time

 

 

based on size and quantity of dough, generally,

 

 

45 to 90 mintues.

 

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

 

 

N/A

 

 

 

 

 

 

 

 

 

N/A

 

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 .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

68.

Page 69 Page 71
Page 70
Image 70
Alto-Shaam Electronically Operated Ovens Dough Proofing, Temperature to 90 to 100F 32 to 38C, Do not press the Cook key
Page 69 Page 71

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.
Top Page Image Contents