E LEC TRONIC SMO K I NG OV EN C OOK IN G GU ID EL I N ES

SM OKED POR K R IB S

P RODU CT SP ECI FI CATIO NS an d P REPARAT IO N Spare ribs or Pork Loin, Back Ribs (BAB Y BACK RIBS):

1-1/2 dow n (3 8 kg or le ss)

Ribs can b e c ooked froz en or thawed . Se ason as desi red.

 

 

Place ribs on sheet pans, sli ght ly overlapp ing, or use

rib rac k

shelv es for more e ven smoke penetration. If desi red, barbe cue

sauce c an be included wi th ini tial seaso ning to allo w i t to c ook

into the ribs.

 

 

 

 

FI

 

WOOD

LL

 

CHI

C

ONT

 

 

P

 

AI

 

 

 

NE

 

 

 

R

D OOR

OVERNIGH T COOK & HOLD :

Closed

Optional

VENT S :

 

 

TO CO OK B Y P RO BE

MODEL

767- SK/III, 1767- SK/ III

PER

2 rib rack shelves or

SHELVES

3 flat wire shelves

COMPARTMENT

ITEMS

13 slabs per rib rack shelf

PER SHELF

14 to 18 slabs per flat wire shelf

CAPACITY

60 lb (27 kg)

MAXIMUM

 

PAN

18" x 26" x 1" with wire shelves

USAGE

(GN 2/1 x 20mm NO SHELVES)

 

 

 

FINAL INTERNAL TEMPER ATURE : 160° to 170°F (71° to 77°C) WELL DONE

AT EN D OF OVERRIDE P ERIOD

TO CO OK B Y TI ME

COOKING BY PRODUCT PROBE

TEMPERATURE IS NOT

RECOMMENDED FOR THIS ITEM.

OVE RRIDE ALLOW AN CE :

CLO SE 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 cooking temperature to 250°F (121°C).

• Press t he TIME key.

• Press t he up an d down a rrows — THAWED RIBS: 2-1/2 to 3 -1/2 hours FROZEN RIBS: 3 -1/2 to 4- 1/2 hour s

•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 the SMOKER key.

•Press the up and down arrows to set the smo ke time to one hour for medium smoked fla vor.

CLOSE THE OVEN DOOR .

WAIT FOR THE AUDIBLE SIGNAL PRESS

TO INDICATE OVEN HAS PREHEATED.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MINIM UM H O LDI NG TIME

R EQUIRE

D

 

MAX IMU M H OLDI NG T IME

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1-1/2 Hours

 

 

 

 

 

12 Hours:

 

 

 

 

 

 

 

 

After completing the hold cycle, additional heated

 

 

TIME REQ UIR ED

IN “HOLD ” CY CLE BEF ORE SER VI NG .

barbecue sauce can be added prior to service.

 

 

TH E TIM E

AND PROBE

TEMPERA

TURE ARE S UGGES

TED

GU IDE LI NES

ONLY .

ALL C OOKING

S HOULD

B E BA SE D ON I N TER N AL PRODU CT

TEMPER ATURE S .

 

 

DU E TO VA RIA TI O N S I N

PRODUCT

QUALITY

, WEI G H T, AN D

D ES IR ED DE GREE OF

DONE N ES S , THE COOKIN

G TI M ER OR P ROBE TEM P E RA T URE

M AY NEE D TO BE

 

 

AD JU STED

ACCORDINGL

Y. AL WAYS FOLLOW

L OC A L H E AL TH (HY G IEN E ) REG U LA TI ONS F OR ALL

I NT ERN AL TE M PER ATU R E R EQ U IRE ME NTS .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

75.

Page 76 Page 78
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Alto-Shaam Electronically Operated Ovens manual SM Oked POR K R IB S, Closed Optional, Flat wire shelves
Page 76 Page 78

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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