Manuals / Alto-Shaam / Kitchen Appliance / Oven

Alto-Shaam MN-28656 manual Co Ok /Ho Ld /Se Rve Sys Te Ms

Models: MN-28656

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CO OK /HO LD /SE RVE SYS TE MS

W16 4 N 9221 Wa ter	Stree t ● P. O. B o x 450	● Meno monee Fal	ls, Wisc onsi n	53 052- 0450 ● U . S. A .
PHONE: (262)251-3800	(800)558-8744 U.S.A./CANADA ●	FAX: (262)251-7067	(800)329-8744 U.S.A.	● www.alto-shaam.com
PR INT ED I N U . S . A .	PRICE : U.S .$15. 00			MN-2865 6 • 10/09

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Alto-Shaam MN-28656 manual Co Ok /Ho Ld /Se Rve Sys Te Ms

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.

Contents

LOW Temperature Cooki NG and Holding GUI Delines Low Temperatu re Cooking Operation Low Temperature Cooking IntroductionCleaning and Maintenance Cooking Guideline Low Temperatur e Cooking Fact sLOW Temperature Cooking Introduction Mea t play s a sign ific ant role in the diet LOW Temperature Cooking IntroductionDegree of aging on the meat Temperature at which meat is cookedIntern al temperature before cooking Internal temp eratu re of the meatLabor and Equipment Cost Reduction CO OK and Hold OVE NS LE C Tronic CO OK & H OLD Oven OP Tions & Accesso Ries HE AT RE COV ERY OV EN CH Arac Terist ICSStar T-UP Control Identification & Function Used to erase a progr am from memory stor age AU Dible SIG NalsControl Identification & Function Oper ATI NG Feat Ures Beeper Volume Selection Control Operation CO OK by PR OBE Control Operation Cook by TI ME Control Operation PR OG Rammi NG Control Operation Prog Rammi NG Control Operation PR Ogra MM ING Press Prog Rammed Preset KEY DesiredPR ESS and RE LE AS E Start KEY Control Operation Gene RA L CO Oking Guid ELI NE S Phone 800 Control OperationClea Ning Materi ALS Cleaning & MaintenanceProtect ING Stainl ESS Steel Surfaces Clea Ning Agen TSCHE CK the Cooling FAN Oven CON Trol AR EA CLE AN the Oven DailyCLE AN the EXT Erio R of TH E Cabin ET CHE CK Over ALL CON DI TI on OVE N Once a Mont HCOO KI NG Proc ED UR E Guideli NE IND EX Cooking Notes I MU M HO Lding Time Required MA XI MU M HO LDI NG TIM E Beef BrisketPRO DUC T S Pecifications Bee f Bri sket , Fresh 9 to 13 lb 4 to 6 kgOV Erride a Llowanc BEE F ST RIP LoinIM U M H O Ldin G Time RE QU IR ED Maximum Holding Time Final INT Erna L TE Mperature After Override Beef Short RibsOvern Ight Cook & Hold Door VEN TSOV Erride Llowanc Corne D BeefOver RID E Period After Override MUS T do Overni GHT ONE-HAL F OP ENONE -HAL F OP EN After Override HamburgersPRO DUC T S Pecifications Prepara Tion ND F OV Errid E PeriodOV Erride Llowanc E 3 0F PRI M E RIBND F Over RID E Period After Override High ly Re com mended On e-Half Op enOVE R RI DE Llow ANC E 30F PRI ME RIB SpecialND F OV Errid E Period Overnight Cook & Hold After Override Can be done with thi s cut 130F 54C4 0F 22 C Ribey EOpti on al One-Half Op en 130F 54C Over NIG HT Cook & Hold Optio nal130F 54C Rec om me nde d Beef RoundSma ll Cu ts Op ti on al OV Errid E Period Overnight Cook & Hold After OverrideMUS T Do Over ni ght One-H alf Op en BEE F RO UND Cafete RIA Steams HI PPRO DUC T S Peci Fications Prepara Tion Over RID E PeriodOVE R RI DE Llow ANC E 40F Tende RloinND F OV Errid E Period After Override Not Re comme nd ed On e-Half Op enRAR E 140F 60C VE AL LONot Re co mme nd ed On e-Half pen 140F 60 C Over NIG HT Cook & Hold Not Recom mende dOver R ID E Allow a N CE Lamb LEGMI NI M UM HO Lding Time Require Maximum Holding Final Inte Rnal Temp Erat URE After Override LAM B Racks FRE NchedOVE R RI DE Llow ANC E 12F HAM, FreshAdd 30 minut es for each additi onal roast Add 30 minu tes for eac h addit ional ham HAM , Cured and Smok EDPRO DUC T S Peci Fications OV Erride Llowanc E 1 2FBon ele ss, Tied 8 to 10 lb 4 to 5 kg LoinPO RK Pork Loi nOver NIG HT Cook PO RK Ribs2 Hours Llow ANC E 30F 17 C PO RK ChopsSeason as desired. Place chops side-by-side on sheet pans OVE R RI DEPork Shoulder, Boston Butt, Boneless 8 to 10 lb 4 to 5 kg PO RK S HoulderHigh ly Re com mended On e-Half Op en 165 to 170F 74 to 77C OV E RR ID E a Llow ANC E SausageOp en Full 160 F 7 1CND F Over RID E Period Chicken BreastsOV Erride a Llowanc E 18 5F 85 C Not Re comme nd ed OpenDOORFull VEN TSOP EN Full 185 F 8 5COV Erride AL Lowance Chicken WholeOpti on al OpenDOORFull Vents Open Fu ll 185F 85C Over NIG HT Cook & Hold Optio nalOV ER RI DE Allowan C E 10F 6C Cornish HensEND F Over Ride Period After OverrideOver Ride Allow AN CE 20 F 1 1C DU CK , WholeNot Rec omm ended END F Overr IDE PE RiodPRO D UC T Specific TU Rkey WholePrepar ATI on DOO R Vents TU Rkey BreastPRO D UC T Spec Ificat Overn Ight Cook & HoldHour To 8 Hours TU Rkey RollATI ONS and Prepar ATI on Turkey RollINI MUM OLD I NG TI ME Requir Maximum Holding Time Is H , B AkedEN of Overr IDE PE Riod After Override OVE Rride LowanOver RI DE PRO DU C T SpecificationsSAL MON Steaks RID E Period After OverrideOVE Rride a L Lowan CE TroutOver Nightdocookr VEN& Holdts No t Re com me nd ed One-Ha lf Op en 155 -1 60 F 6 8- 71 CEN F Ride Period PO TatoesOV E RR IDE Allowan CE OVE Rride Allow AN CE UIC HEEND F Override PE Riod After Override Over Night Cook & Hold N /NO aMI Nimu M H Oldi N G TI ME RE QU Ired MA Ximum Holding Time RI C EEND F Over Ride Period After Override OV ER RI DE Allowan C EOver Night Cook &DOHOLDR VEN TS ClosedDOOR Vents Baked EGG CustardPRO D U CT SP ECI FIC AT Ions Prepa Ratio NOverni GHT Cook & HOLDn/aNo HE E T CakePRO D U CT SP Ecific Ations Prepa Ratio NOpen Fu ll Over Night Cook & Holdn /NoA Cheese CakeTo 10 round Spring form pans Sprin g form pans Spr ing form pansMmend ed FrozenFoods Op en Ful l 150F 66CFinal Internal TEM Perature After Override FR Ozen Convenience Entr ÉE PansOver Night Cook & Hold Door Vents100 0 Seri ES ENC E Entr ÉE PansMI NIM UM HO LDI NG TI ME Requir ED MA XI MUM Oldi NG Rozen Convenience Portioned Entr ÉESPRO D UC T Spec Ificat I ONS FIN AL INT Ernal TE Mperat URE After OverridePlace each ingredient on the lower half of the bread slice Make Certain Product Reaches the Fully Heated TemperatureTo Cook by Time Do not Allow the Product to RemainApproximate pan capacity 24 cookiesper full-sizesheet pan CO OKI ESOpen Full Cooking Time to be SET 2-1/2 hours DoughnutsPRO D UC T Specific ATI ONS Prepar ATI onDough Proofing Temperature to 90 to 100F 32 to 38CDo not press the Cook key OT E S ModelHEA VY Smoke Flavor Cook in G Smok in G HO Lding Procedur ESLI GHT Smoke Flavor MED IUM Smoke FlavorCOO KI NG SMO KI NG HO Lding Proce DU RE S Cook ING S Moking Holding PR Ocedures Smoker O PerationUp to 10 0 l b 45 kg SM Oked BEE F B RI SKE TBeef Brisket, Fresh To 13 lb 4 to 6 kg RoastsO 8 hams Moked F RES H H AMSPork Fres h H am 14 t o O 4 hamsClosed Optional Flat wire shelvesBarbecue sauce can be added prior to service SM Oked POR K R IB SDuck s pe r sh elf Moked D UCK , WholeDuck, Who le Cl osed Not Recom mend edNon e SM Oked R KE YTurkey Whol e Turk ey sTo Vari Ations Product Quality IME and Probe Temperature are Suggeste DMoked C OD Pa nsShe et p ans SM Oked SAL MONNo TE She et p anClosed Not Rec omm ende d Moked S RI MPCl os ed Re comm ende d SM Oked BEA NSNon e P ress the up COL D SM OKE D SA LmonSalmon Fill ets , Fre sh Sea Sa ltOven Must be Atroom Cold SM OK ED S AlmonCAU Tion General Holding Cabinet Operation Sansitationa NI TATIONand Handling Food SAF ETY Guideline S O K I N G N O T E S CO OK /HO LD /SE RVE SYS TE MS