SM Oked R KE Y, Non e | Alto-Shaam Electronically Operated Ovens

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

SM OKED

T U R KE Y

P RODU CT SP

ECI FI CATIO NS an d P REPARAT

IO N

Turkey

Whol e:

25 lb

(11 kg)

Turkey

m us t be

fully

tha wed . Se ason as desired .

Rub w it h oil , but

ter, o r marga rine ( OPTION AL ).

NOTE:

When c ooking and hold ing o vernight or

hol din g for an exte nde d period of tim e,

WOODILL

set the cook the rmost at to 250°F (121°C).

ONT

CHI

D OOR

OVERNIG HT COOK & HOL D:

Cl os ed

Hig hly Recom mende d.

VENT S :

MODEL	767- SK/III, 1767- SK/ III
SHELVES	1
PER	1
COMPARTMENT
PER SHELF	2 turk ey s
ITEMS

CAPACITY	2 turk ey s
MAXIMUM

USAGE	non e
PAN

FINAL INTERNAL TEMPER ATURE :

185 °F (85 °C)

AT EN D OF OVERRIDE P ERIOD

TO CO OK B Y P RO BE

TO CO OK B Y TI ME

• Press and relea se control ON /OFF key.

• Press the COOK key.

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

OVE RRIDE ALLOW AN CE : 20°F (11°C)

• Press the P ROB E key.

• Press the up and down arrows to set the probe temperature to

• 165° to 170°F (74° t o 77°C).

Insert the product pro be into a tur key thig h.

• Press the H OLD key.

• Press the up and down arrows to se t the holding temperature to 160°F (71°C).

• Press the S MOKER ke y.

• Press the u p and down arrows to set the smoke time to 1 hour.

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 275°F (135°C).

• Press t he TIME key.

10 minutes p er pound (22 minute s pe r kg ) for the first turkey,

plus

add 30 minut es f or the second turk ey.

•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 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 to 2 Hour s						10 Hour s
TIME REQ UIR ED		IN “HOLD ” CY CLE BEF ORE SER VI NG .
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 .

77.

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 manual SM Oked R KE Y, Turkey Whol e, Turk ey s, Non e

Models: Electronically Operated Ovens

SM OKED

T U R KE Y

P RODU CT SP

IO N

Turkey

Whol e:

VENT S :

MODEL

767- SK/III, 1767- SK/ III

2 turk ey s

non e

TO CO OK B Y P RO BE

OVE RRIDE ALLOW AN CE : 20°F (11°C)

plus

1 to 2 Hour s

TIME REQ UIR ED

ALL C OOKING

AD JU STED

Electronically Operated Ovens specifications