COL D SM OKE D SA Lmon

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

P ROD UCT SPECIF

ICATI ONS

a nd PRE PARATI

Salmon Fill ets , Fre sh:

2-1 /2 to 4 lb

(1 to 2 kg) each

INGRE DIENT S REQUIRE D:

Fre sh sa

lmo n fi llets or

side s

Sea Sa lt,

Lar ge Cry st al s

Gra nula ted Sugar

olor )

Bro wn Sug ar (f or best c

FO LL OW INS TRU CTI ON

FIL

ON TH E NEX T PAG E

CHIP

ONT

NER

D OOR

OVERN IGHT CO OK & HOLD:

Closed

n/a

V ENTS:

MODEL	767-S K/III, 1767-SK/I II
SHELVES	3
PER	3
COMPARTMENT	3 f il lets/s ides p er she lf
PER SHELF	3 f il lets/s ides p er she lf
ITEMS
MAXIMUM	9 fil let s
MAXIMUM
CAPACITY	12" x 2 0" x 2-1/2 "
PAN	12" x 2 0" x 2-1/2 "
USAGE	(GN 1/1: 530 x 325 x 65mm)

FINAL INT ERNAL TEMPERATURE :

NOT O EXCEED 77° F (25° C)

AT END OF HOLDING P ERIOD

TO SMO KE BY PRO BE		TO SMO KE B Y T IME
• Press and release cont rol ON /OFF key.		• Press and release control ON/OFF key.
DO NOT SET COOK KE Y.		DO NO T SE T CO OK KEY.
OVERR IDE ALLOWANC E:	N / A	• Press and hold the SMOKER key for 5 seconds.
• Press and hold the SMOKER key for 5 seconds.		• Press the up and down arrows to set the
		smo ke time for 10 to 20 minut es.
• Press the up a nd down arrows to set the
smoke t ime for 10 to 20 minut es.		DO NO T SE T TIME KEY.
• Insert the p roduct probe.
• Press the P ROB E key.
• Press the up an d down arrows to set the
probe t emp erat ure to 7 7°F ( 25°C).
CLOSE THE OVE N DOOR .	PRESS	CLOSE THE OVEN DOOR . PRESS

MINIM UM HO LDI NG TI ME REQUI RED 2 H OU RS

MAX IMUM HOL DI NG T IME

INTERNAL TEMPERATURE NOT TO EXCEED 77° F (25°C)

OVE N DEF AULT TEM PE RA TU RE AD JU STM ENT

• Ho ldi ng th e SM OKER KE Y f or 5 seco nds will

set th e ov en to a default

te mperatu re of

32°F ( 0°C ) to pre ve nt the

o ve n from prod

ucin g h eat.

• To in cr ease

the d ef aul t te mp erature .. .

Pre ss th e H OLD KEY

and p ress the up

▲ arrow

to set

a high er defaul t t emperatu

re.

THE

T IME AND PROBE

TEMPERATURE

ARE SUGGESTE

D GUI DEL INES ONL Y.

ALL

COOKI NG

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 .

82.

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 COL D SM OKE D SA Lmon, Salmon Fill ets , Fre sh

Models: Electronically Operated Ovens