Alto-Shaam MN-29491 PRODUCT CAPACITY - per compartment, D A N G E R, Danger, Operation, Reheating

SECTION 5 - OPERATION

GENERAL OPERATION - SMOKERS

REHEATING

1.Any over production must be removed from the oven, wrapped, rapidly chilled, and refrigerated.

2.Product can be removed from refrigerator, returned to the oven, and reheated the next day.

3.Products must be reheated at a temperature range of 250° to 275°F (121° to 135°C). Refer to individual cooking instructions for the correct thermostat setting for the product being reheated.

4.Length of time necessary to reheat a product depends on the type of product and the quantity to be reheated. Time should be based on internal product temperature. Use a pocket thermometer to determine the internal product temperature of the reheated product.

United Sates food code requirements indicate cooked foods that have been cooled, followed by reheating for hot food holding, must be reheated to 165°F (74°C). The temperature of 165°F (74°C) must be maintained for a period 15 seconds.

Always follow federal and local health (hygiene) codes for the time and internal temperature required for reheating products.

CARE AND CLEANING

1.Clean interior oven cavity, wire shelves, and drip pan daily, at the end of each cook and hold cycle.

2.Refer to Care and Cleaning instructions in Section 3.

In the United States, FDA food code requires products such as red meat to remain in “HOLD” for a specified time period. This holding time requirement is based on the internal product temperature desired for the finished product and includes the one hour time period while the oven decreases from the cooking temperature to the holding temperature and the product continues to cook.

PRODUCT CAPACITY - per compartment

767-SK, 1767-SK

100 lb (45 kg) maximum

volume maximum: 53 quarts (67 liters)

1000-SK-I, 1000-SK/II

120 lb (54 kg) maximum

volume maximum: 60 quarts (76 liters)

PAN DIMENSIONS

Full-size hotel pans	20" x 12" x 2-1/2"
(GN 1/1)	(530mm x 325mm x 65mm)
Half-size hotel pans	12" x 10" x 2-1/2"
(GN 1/2)	(325mm x 265mm x 65mm)
Third-size hotel pans	12" x 6" x 2-1/2"
(GN 1/3)	(325mm x 176mm x 65mm)
Full-size sheet pans	18" x 26" x 1"
Half-size sheet pans	18" x 13" x 1"

D A N G E R

AT NO TIME SHOULD THE INTERIOR

OR EXTERIOR BE STEAM CLEANED,

HOSED DOWN, OR FLOODED WITH

WATER OR LIQUID SOLUTION OF

ANY KIND. DO NOT USE WATER JET

TO CLEAN.

SEVERE DAMAGE OR

ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

DANGER

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

cooking guidelines - simple control • 35