LOW TEMPER ATURE COOKING AND HOL DING OVENS

GE NE RAL INDEX

SECTION 1 • Low Temperature Cooking Introduction

Alto-Shaam Halo Heat

. . . . . . 1

Low Temperatur e Cooking Fact s

 

Mea t and Nutr ition

. . . . . . 2

Shr ink age Cont rol and Cook ing Time .

. . . . . . 3

Prev enting Bact eri a Growth

. . . . . . 3

Labor and Equi pment Cost Reduction

. . . . . . 4

Dimens ions and Product Capac ities .

. . . . . . .5

Options and Acc essories

. . . . . . 6

SECTION 2 • Low Temperatu re Cooking Operation

General Operation

 

Oven Characte ris tics

. . . . . . 7

Heat Reco ver y

. . . . . . 7

Start-U p

. . . . . . 7

Contro l Panel Identi ficat ion

. . . 8 - 11

Cooking & Holdin g Procedures

. . 12 - 18

SECTION 3 • Cleaning and Maintenance

. . 19 - 20

SECTION 4 • Cooking Guideline

 

Prod uct Ind ex

. . . . . 21

Cooking Notes

. . . . . 22

Beef

. . 23 - 33

Veal

. . . . . 34

Lamb

. . 35 - 36

Pork

. . 37 - 42

Proc ess ed Meats

. . . . . 43

Pou ltry

. . 44 - 51

Fis h

. . 52 - 54

Mis cella neous

. . 55 - 69

SECTION 5 • Smoker Operati on

 

General Operati on — Smokers

 

Cookin g/Sm oking/ Holdi ng Procedu res . .

. . 70

Smok ing Times

. . 70

Hot Smoke

. . 71

Cold Smoke

. . 72

SECTION 6 • Cooking & Smoking Guidelines

 

Smok ed Beef Brisk et

. . 73

Smok ed Fresh Ham s

. . 74

Smok ed Pork Ribs

. . 75

Smok ed Duck

. . 76

Smok ed Turkey

. . 77

Smok ed Cod

. . 78

Smok ed Salm on

. . 79

Smok ed Shrim p

. . 80

Smok ed Beans

. . 81

Cold Smoked Salmon

82-83

SECTION 7 • Food Holding and Sanitation

 

Food Hold ing - Func tion & Value

. . 84

Gener al Holdi ng Guidel ines

. . 84

Gener al Holdi ng Cabin et Opera tion

. . 85

Hol ding Tempera ture Range

. . 85

San itat ion and Handling

. . 86

Food Safety Guide lines

. . 87

W16 4 N92 21 Wat er

Street ● P. O . B ox 450

● Men omon ee F alls , Wi scons in

53052 -0450 ● U . S . A.

PHO NE: (262)251-3800

(800)558-8744 U.S.A./CANADA ●

FAX: (262)251-7067 (800) 329- 8744 U.S.A.

● www.alto-shaam.com

MN-28656 • 10/ 09

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Alto-Shaam MN-28656 manual Low Temperature Cooking Introduction, Low Temperatur e Cooking Fact s, General Operation
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MN-28656 specifications

The Alto-Shaam MN-28656 is a high-performance, versatile cooking oven designed to meet the demands of modern commercial kitchens. Renowned for its innovative features and advanced technology, this unit stands out as a reliable solution for chefs who prioritize precision, efficiency, and quality in food preparation.

One of the standout features of the MN-28656 is its patented Halo Heat technology. This unique heating system delivers even, consistent heat throughout the cooking chamber, ensuring that food is cooked evenly and retained at the desired serving temperature without the risk of drying out. The result is enhanced food quality and improved presentation, critical in the competitive food service industry.

The MN-28656 offers a robust cooking capacity, making it ideal for busy kitchens. Whether for baking, roasting, or holding, this oven can accommodate various dishes, from delicate pastries to large roasts. With its spacious interior, chefs can maximize productivity during peak hours.

Incorporating user-friendly digital controls, the MN-28656 allows for precise temperature settings and cooking times, giving chefs greater control over the cooking process. This digital interface simplifies operation and offers programming options, enabling users to save their favorite recipes and streamline food preparation tasks.

Energy efficiency is another key characteristic of the Alto-Shaam MN-28656. Its design minimizes energy consumption, helping operators reduce utility costs while contributing to sustainability efforts. The oven is engineered to maintain optimal performance while using less energy compared to traditional cooking methods.

Durability and ease of maintenance are also central to the design of the MN-28656. Constructed from high-quality stainless steel, it presents a sleek appearance while being easy to clean and resistant to everyday wear and tear. The thoughtful design minimizes maintenance downtime, ensuring that the equipment remains in peak condition.

Overall, the Alto-Shaam MN-28656 is a state-of-the-art cooking oven that combines cutting-edge technology with practical functionality. Its Halo Heat technology, spacious design, user-friendly controls, energy efficiency, and robust construction make it an excellent choice for any commercial kitchen seeking to elevate their culinary offerings while optimizing operational efficiency. Whether preparing large volumes of food or delicate dishes, the MN-28656 delivers consistent results that meet the highest standards of quality and taste.
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