Moked F RES H H AMS | Alto-Shaam Electronically Operated Ovens

OVERN IGHT CO OK & HOLD: Opt io nal

E LE CTR ONIC SMO KI NG OVE N COO KING GU I DE LINES

S MOKED F	RES H H AMS
P ROD UCT SPECIF		ICATI ONS a nd PRE			PARATI		ON
Pork Fres h H am : 14 t o 17			lb	(6 to 8 kg)
Sea son a s d esi red and pla			ce	ha ms d irectly
on wire sh el ves.
NOTE: Thi s prod uct requir			es 3 to 4 smoke cycl		es	of 1
hour eac h wi th		a full		wood chi p containe		r for
eac h cyc le.	Pr ess t he SMOKER key a nd
re set t he sm ok e t ime r to one hour for
eac h cyc le.						F
eac h cyc le.					CWOODILL
					ONT		CHI
					ONT			P
						AI
							NER

D OOR

V ENTS:

Cl osed

MODEL	767-S K/III, 1767-SK/I II
SHELVES	2
PER	2
COMPARTMENT
PER SHELF	3 t o 4 hams
ITEMS

MAXIMUM	6 t o 8 hams
CAPACITY	up to 10 0 lb (4 5 kg)
PAN	none
PAN
USAGE

FINAL INT ERNAL TEMPERATURE :

160°F (71°C )

AT END OF OVERRID E PERIOD

TO COOK BY PRO BE

TO CO OK B Y TI ME

• Press and r elease cont rol ON /OFF key.

• Press the COOK key.	to
• Press the up and down arrows	to
set the cooking temperature to
250°to 275°F (121°to 135°C).

OV ERRID E ALL OWANC E: 12° F ( 7°C)

• Ins ert the pr oduct probe .

• Press the PR OBE ke y.

• Press the up and down a rrows to set the probe t emp erat ure to14 8°F ( 64°C).

•Press the HOL D ke y.

•Press the up an d down arrows to set the hol din g tem pera ture to 160°F (71°C).

•Press the S MOK ER key.

•Press the up and down a rrows t o set the smoke t ime t o 1 hour for each cycle as indicat ed above.

CLOSE THE OVEN DOOR .

WAIT FOR THE AUDIBLE SIGNAL PRESS

TO INDICATE OVEN HAS PREHEATED.

•Press a nd release control ON/OFF key.

•Press t he COOK ke y.

•Press t he up an d down a rrows to se t the cooki ng t emperature to 250°to 275°F (121°to 135°C).

•Press t he TIME key.

•Press t he up an d down a rrows to se t the time to 12 minutes per poun d for the first ham (26 minutes per kilogram)

plus,

add 30 minut es f or each additiona l ham.

•Press t he HOLD ke y.

•Press t he up an d down a rrows to se t the hol ding t emperature to 1 60° F (71°C) .

•Press t he SMO KER key.

•Press t he up an d down a rrows to se t the smo ke time to 1 hour for each cycle

as indicated above .

CLOSE THE OVEN DOO R.

WAIT FOR THE AUDIBLE SIGNAL PRESS TO INDICATE OVEN HAS PREHEATED.

MINIM UM HO LDIN G TI ME REQUI

RED

MAX IMUM HOL

DI NG T IME

2 Hour s

10 Hour s

TIM E REQ UI RE D IN “HOLD ” CYC LE BE FORE

SER VI NG .

THE

T IME AND PROBE

TEMPERATURE

ARE SUGGESTE D

GUI DEL INES ONL Y.

ALL COOKI

S HOUL D

BE BASED

I N TER NA L P ROD UC T

T EMPERATU

RES .

D UE

TO VARI ATIONS IN

PRODUCT QUALITY

, WE I G H T, AN D

D ES IR E D D EGRE E OF

DONE NES S , THE COOKI

N G T I M E R

OR PROB E TE M P ER ATU R E

M AY NEED

TO BE

A DJ USTE D ACCORDINGL

Y. AL WAYS

L OC A L H E AL TH (H YG I EN E ) REG U LA TI ONS F OR

ALL

I N TE RNAL TE M P ER ATU R E R E QU IR E MEN TS .

74.

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.

Alto-Shaam Electronically Operated Ovens Moked F RES H H AMS, Pork Fres h H am 14 t o, O 4 hams

Models: Electronically Operated Ovens

S MOKED F

RES H H AMS

PARATI

Pork Fres h H am : 14 t o 17

MODEL

767-S K/III, 1767-SK/I II

3 t o 4 hams

6 t o 8 hams

up to 10 0 lb (4 5 kg)

none