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Alto-Shaam 1000-TH SERIES Product Manualline
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Alto-Shaam 1000-TH SERIES Product Manualline

Manually operated ovens
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Summary of Contents for Alto-Shaam 1000-TH SERIES

  • Page 2 GEN ERA L IN DEX #566 • 2/08...

  • Page 5: Maintenance

    MINUS: E Q UA L S ÷ D I V I D E D B Y: E Q UA L S DIVIDED BY E Q UA L S Cleaning and Maintenance...
  • Page 7 1000-TH-I 1000-TH-II 750-TH-II 500-TH-II 1000-TH-II SPLIT DESCRIPTION SMOKER OPTIONS ACCESSORIES DESCRIPTION 767-SK 1767-SK THE TOTAL WEIGHT OF WOOD CHIP BULK PACKS MAY VARY DUE TO HIGH MOISTURE CONTENT WHEN PACKAGED...

  • Page 8: Before Operating

    1. Before operating the oven, 2. Wipe d oor g askets 3. Clean and install 4. Before op erating 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.
  • Page 9 ´ · » ¿ ³...
  • Page 10 ¿ ´ · » ¿...

  • Page 14: Protecting Stainless Steel Surfaces

    C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E PROTECTING STAINLESS STEEL SURFACES It is important to guard against corrosion in the care of stainless steel surfaces.
  • Page 15 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. SEV ER E DA MAGE OR ELECT RICAL H AZA RD COULD R ES ULT.
  • Page 16 C O O K I N G G U I D E L I N E S BE E F LA MB PORK PROCE SSED ME ATS POU LTRY O V E N P R E H E A T I N S T R U C T I O N S B E F O R E C O O K I N G P RO D U C T: FISH C O O K I N G G U I D E L I N E I N D E X...
  • Page 17 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S TAT...

  • Page 18: Cooking Guidelines

    C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S TAT...
  • Page 19 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S TAT...
  • Page 20 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S TAT...
  • Page 21 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S TAT...
  • Page 22 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S TAT...
  • Page 23 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S TAT...
  • Page 24 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S TAT...
  • Page 25 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S TAT...
  • Page 26 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S TAT...
  • Page 27 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S TAT...
  • Page 28 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S TAT...
  • Page 29 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S TAT...
  • Page 30 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N P R E H E AT T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S TAT...
  • Page 31 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 32 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 33 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 34 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 35 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 36 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N only D O O R V E N T S :...
  • Page 37 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 38 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 39 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 40 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 41 C O O K I N G G U I D E L I N E S — T W O S T E P M E T H O D P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 42 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 43 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 44 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 45 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 46 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 47 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 48 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 49 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 50 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N Always store potatoes at room temperature.
  • Page 51 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 52 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 53 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 54 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 55 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 56 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 57 P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T M I N I M U M H O L D I N G T I M E R E Q U I R E D...
  • Page 58 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 59 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 60 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 61 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 62 C O O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C T I O N S a n d P R E P R T I O N P R E H E T T H E O V E N D O O R V E N T S : S E T H O L D T H E R M O S T T...
  • Page 64 S M O K E R O P E R AT I O N S M O K I N G O V E N C O N T R O L PA N E L · ´ » ³ ¿...
  • Page 65 1. PREPARE OVEN FOR COOKING 2. PREHEAT OVEN “ ” “ ” HOLD “ ” COOK 3. PREPARE PRODUCT FOR COOKING S M O K E R O P E R AT I O N 4. LOAD PRODUCT ON SHELVES 5.
  • Page 66 S M O K E R O P E R AT I O N 8. SET SMOKING TIMER S M O K I N G T I M E S 9. OVERNIGHT COOK AND HOLD 10. DETERMINING IF PRODUCT IS SUFFICIENTLY COOKED “...

  • Page 67: Care And Cleaning

    1 1 . R E H E AT I N G CARE and CLEANING S M O K E R O P E R AT I O N 1 2 . S M O K I N G P R O C E D U R E O P T I O N S : AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED, HOSED DOWN, OR FLOODED WITH WATER OR...
  • Page 68 C O O K I N G & S M O K I N G G U I D E L I N E S Beef Brisket, Fresh: Beef Tongue: PLUS...
  • Page 69 C O O K I N G & S M O K I N G G U I D E L I N E S Pork Fresh Ham: Spareribs or Pork Loin, Back Ribs ( BABY BACK RIBS PLUS...
  • Page 70 C O O K I N G & S M O K I N G G U I D E L I N E S Duck, Whole: Turkey, Whole:...
  • Page 71 C O O K I N G & S M O K I N G G U I D E L I N E S Salmon, Whole:...
  • Page 72 C O O K I N G & S M O K I N G G U I D E L I N E S P R O D U C T S P E C I F I C AT I O N S a n d P R E PA R AT I O N W O O D C H I P C O N T A I N E R : D O O R V E N T S : S E T H O L D T H E R M O S TAT...
  • Page 73 C O O K I N G & S M O K I N G G U I D E L I N E S SAUMON FUME: NOT TO EXCEED 77°F (25°C)
  • Page 74 F O O D H O L D I N G a n d S A N I TAT I O N...
  • Page 75 F O O D H O L D I N G a n d S A N I TAT I O N H O L D I N G T E M P E R ME T POULTRY FISH/SE FOOD B KED GOODS MISCELL NEOUS THE HOLDING TEMPER TURES LISTED...
  • Page 76 F O O D H O L D I N G a n d S A N I TAT I O N...
  • Page 77 F O O D H O L D I N G a n d S A N I TAT I O N A ll h e ate d food m u st b e m ain tain e d at 1 4 0 °F to 1 50 °...
  • Page 79 P R I N T E D I N U...

This manual is also suitable for:

500-th series750-th seriesHalo heat 1000-th seriesHalo heat 500-th seriesHalo heat 750-th series