Moked D UCK , Whole | Alto-Shaam Electronically Operated Ovens

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

S MOKED D UCK , WHOLE

P ROD UCT	SPECIF ICATI ONS a nd PRE PARATI ON
Duck, Who le:	4 t o 5 lb (2	kg)
Sea son a s d esi red . Rub wit		h oil and paprika .

Place ducks di rect ly o n wi re shelves.

		FI
WO		OD	L	L
C		OD	CHI
C	ONT		CHI
	ONT			P
		AI
			NER


	D OOR			OVERN IGHT CO OK & HOLD:
	Cl osed			Not Recom mend ed
	V ENTS:

MODEL	767-S K/III, 1767-SK/I II
SHELVES	2
PER	2
COMPARTMENT	6 duck s pe r sh elf
PER SHELF	6 duck s pe r sh elf
ITEMS
MAXIMUM	12 d uck s
CAPACITY	60 lb (2 7 kg )
PAN	none
PAN
USAGE

FINAL INT ERNAL TEMPERATURE :

18 5° to 190°F (8 5° to 88°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 C OOK key.

• Press the up and down arrows to set the

cooki ng temp erature to 3 00°F (149°C).

OV ERRID E ALL OWANC E: 20° F ( 11°C )

• Press the PR OBE ke y.

• Press the up and down a rrows to set the probe temperature to

• 165° t o 170 °F (74° to 7 7°C) .

Ins ert the pr oduct probe into a duck th igh.

•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.

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 cooking temperature to 300°F (149°C)

•Press t he TIME key.

•Press t he up an d down a rrows to se t the cooki ng time to 3 to 3-1/2 hours.

•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.

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

1 Hour

8 H our 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 .

76.

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 D UCK , Whole, Duck, Who le, Duck s pe r sh elf

Models: Electronically Operated Ovens

S MOKED D UCK , WHOLE

P ROD UCT

SPECIF ICATI ONS a nd PRE PARATI ON

Duck, Who le:

Cl osed

Not Recom mend ed

V ENTS:

MODEL

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

6 duck s pe r sh elf

60 lb (2 7 kg )

none