SM Oked SAL MON, No TE | 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		SAL MON
P RODU CT SP ECI FI CATIO NS an					d P REPARAT IO N
Sal mon , Whole :		8 to 10 lb (4		to 5	kg)
Scal e and was h f ish t			hor oughly.	If de	sired, fi	sh can be
pl aced i	n a s al t bri ne		and refr ige rated for 2			to 3 ho urs.
Pl ace fi	sh up rig ht	on	shee t pans.
	DO NOT LAY FISH			ON IT S SIDE.
*NO TE :	Fill wood chip cont ainer and set smoke					FI
	timer twice for a 2-hour, heavy smo ke					CONTD CHIP
	flavor					WOO LL
	flavor					NER
						AI

D OOR			OVERNIG HT COOK & HOL D:
Closed				Not Recommended
VENT S :

MODEL	767- SK/III,	1767- SK/ III
SHELVES	2
PER	2
COMPARTMENT
PER SHELF	1 f ul l-si ze	she et p an
ITEMS

MAXIMUM	3 f ul l-si ze	she et p ans
CAPACITY	6 whol e s al mon
PAN	18 " x 26" x 1"
USAGE	(GN 2/1 x 20mm NO SHELVES)

FINAL INTERNAL TEMPER ATURE :

150° F ( 66°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 C OOK key.

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

OVE RRIDE ALLOW AN CE : 35°F (19°C)

• Ins ert the produc t probe.

• Press the P ROB E key.

• Press the up and down arrows to se t the

probe tem perature to 115°F (46°C) .

• 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 t he up and down arrows to set the smoke time to 1 hour for mild* s moke flavor .

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.

•Press t he up an d down a rrows to se t the cooking time to 2 to 2 -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 t he SMO KER key.

•Press the up and down arrows to set th e smoke time to 1 hour for mild* smoke flavor.

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 .

79.

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 SAL MON, No TE, She et p ans

Models: Electronically Operated Ovens

SM OKED

SAL MON

Sal mon , Whole :

8 to 10 lb (4

DO NOT LAY FISH

ON IT S SIDE.

*NO TE :

VENT S :

MODEL

767- SK/III,

1767- SK/ III

she et p an

she et p ans

TO CO OK B Y P RO BE

OVE RRIDE ALLOW AN CE : 35°F (19°C)

1 to 2 Hour s

TIME REQ UIR ED

ALL C OOKING

AD JU STED

Electronically Operated Ovens specifications