SMOKED PORK

 

 

 

 

 

PRODUCT SPECIFICATIONS AND PREPARATION

 

 

 

 

 

 

 

 

PRODUCT >

HAM

RIBS

PORK BUTT

 

 

 

 

ITEM/AMOUNT

Pork Fresh Ham:

Spareribs or Pork Loin, Back Ribs (baby

Pork Butt, 8-10lbs

 

14 to 17 lb (6 to 8 kg)

back ribs):

 

 

 

1-1/2 down (38 mm or less)

 

INSTRUCTIONS

Season as desired and place directly on

Ribs can be cooked frozen or thawed.

Season as desired.

 

wire shelves.

Season as desired. Place ribs on

 

 

 

sheet pans, slightly overlapping or use

 

 

 

rib rack shelves for more even smoke

 

 

 

penetration. If desired, barbecue sauce

 

 

 

can be included with initial seasoning to

 

 

 

allow it to cook into the ribs.

 

SUGGESTED PAN

None

Sheet pan

Full-Size Hotel Pan

 

 

 

 

 

NO. OF SHELVES

 

 

 

 

767, 1767

2

2 rib racks or 3 flat wire shelves,

2

 

 

13 slabs per rib rack shelf

 

1000, 1200

3

3 rib racks or 5 flat wire shelves,

3

 

 

13 slabs per rib rack shelf

 

 

 

 

 

 

ITEMS PER SHELF

 

 

 

 

767, 1767

3 to 4 hams

14 to 18 slabs per flat wire shelf

2

1000, 1200

3 hams

14 to 18 slabs per flat wire shelf

2

MAX. CAPACITY

 

 

 

 

767, 1767

6 to 8 hams - up to 100 lb (45 kg)

60 lb (27 kg)

8 full-size pans

1000, 1200

9 hams - up to 100 lbs (45) kg

60 lb (27 kg)

4 full-size pans

 

 

 

 

 

WOOD CHIP

Full

 

Full

Full

CONTAINER

 

 

 

 

 

 

 

 

VENT POSITION

Closed

Closed

Closed

 

 

 

 

COOK TEMP

250° to 275°F (121° to 135°C)

250°F (121°C)

250°F (121°C)

 

 

 

 

PROBE TEMP

148°F (64°C)

Not Recommended

160° to 170°F (71° to 77°C)

 

 

 

 

HOLD TEMP

160°F (71°C)

160°F (71°C)

160°F (71°C)

 

 

 

 

 

COOK TIME

12 minutes per pound for the first ham

THAWED RIBS:

2-1/2 to 3-1/2 hours

20 minutes per pound for the first roast

 

(26 minutes per kilogram) plus add 30

FROZEN RIBS:

3-1/2 to 4-1/2 hours

(33 minutes per kilogram) plus add 15

 

minutes for each additional ham.

 

 

minutes for each additional roast.

SMOKE TIME

3 TO 4 SMOKING CYCLES

1 hour for medium smoked flavor

1 hour for medium smoked flavor

 

1 hour for each smoking cycle

 

 

 

 

fill wood chip container

 

 

 

 

for each cycle

 

 

 

 

 

 

 

MIN. HOLD TIME

2 hours

1-1/2 hours

2

 

 

 

 

MAX. HOLD TIME

10 hours

12 HOURS: At the end of the hold

12

 

 

cycle, heated barbecue sauce can

 

 

 

be added to the ribs immediately

 

 

 

before serving.

 

 

OVERNIGHT

Optional

Optional

Highly Recommended

COOK/HOLD

 

 

 

 

 

 

 

 

FINAL INTERNAL

100°F (71°)

160° to 170°F (71° to 77°C)

160°F (71°C)

TEMPERATURE

 

Well Done

 

OVERRIDE

12°F (7°C)

 

20°F (11°C)

ALLOWANCE

 

 

 

 

 

 

 

 

 

ADDITIONAL

 

INFORMATION

 

 

 

 

 

 

 

 

 

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.

cooking guidelines - deluxe control 45

Page 47
Image 47
Alto-Shaam MN-29492 manual Smoked Pork, HAM Ribs Pork Butt

MN-29492 specifications

The Alto-Shaam MN-29492 is a versatile and cutting-edge cooking solution designed to meet the needs of commercial kitchens. This innovation stands out for its advanced features, technologies, and characteristics that ensure efficient cooking, reliable performance, and high-quality food preparation.

One of the standout features of the MN-29492 is its patented Halo Heat technology. This unique cooking method utilizes gentle, even heating to ensure that food retains moisture, flavor, and freshness. Unlike traditional cooking methods that rely on intense heat, Halo Heat surrounds food with uniform temperature, making it perfect for holding, warming, and cooking a variety of dishes. This technology not only enhances food quality but also reduces the risk of overcooking, making it an ideal choice for busy establishments that require precision.

The MN-29492 boasts a spacious interior that allows for a diverse range of cooking configurations. With flexible shelving and ample room for multiple pans, chefs can easily prepare large quantities of food or accommodate various menu items simultaneously. This capacious design is particularly beneficial for restaurants, catering companies, and other foodservice operations that demand efficiency and versatility.

In terms of user-friendly features, the Alto-Shaam MN-29492 includes a digital control panel that enables precise temperature management and monitoring. This intuitive interface simplifies operation and ensures that culinary staff can focus on food preparation without constant adjustments. Furthermore, the unit's built-in timer functions help manage cooking times, resulting in perfectly prepared dishes every time.

Energy efficiency is another major advantage of the MN-29492. The design incorporates intelligent insulation and energy-saving technologies, which contribute to lower operational costs while minimizing environmental impact. The unit is also designed for reliability and durability, incorporating high-quality materials that withstand the rigors of a busy kitchen environment.

Overall, the Alto-Shaam MN-29492 serves as an essential asset for any commercial kitchen seeking to enhance food quality and operational efficiency. Its combination of innovative technologies, thoughtful design, and energy efficiency makes it a top choice for chefs and foodservice operators looking to elevate their culinary offerings. With the MN-29492, achieving perfect results every time is not just a goal; it's a guaranteed reality.