Alto-Shaam 1000-SK/III Manuals

Manuals and User Guides for Alto-Shaam 1000-SK/III. We have 4 Alto-Shaam 1000-SK/III manuals available for free PDF download: Installation Operation & Maintenance, Manuallines, Installation, Operation And Maintenance Manual

Alto-Shaam 1000-SK/III Manuallines (55 pages)

low temperature cooking and holding guidelines deluxe Control Ovens

Brand: Alto-Shaam | Category: Oven | Size: 3.96 MB

General Index

2
- Table of Contents
  2
- Introduction
  5
  - Low Temperature Cooking Facts
    5
    
    Meat and Nutrition
    5
    
    Shrinkage Control and Cooking Time
    6
    
    Preventing Bacteria Growth
    6
    
    Labor and Equipment Cost Reduction
    7
    
    Options and Accessories
    9
- Operation
  10
  - General Operation - Deluxe Control Ovens
    10
    
    Oven Characteristics
    10
    
    Start-Up
    10
    
    Control Features
    11
    
    Chef Operating Tips
    20
- Food Holding and Sanitation
  22
  - Reheating
    22
  - Food Holding - Function & Value
    22
  - General Holding Guidelines
    23
  - Holding Temperature Range
    23
  - Food Holding and Sanitation
    23
  - Food Safety Guidelines
    25
- Cleaning and Maintenance
  26
Cooking Guidelines/Product Index

28
- Beef
  28
- Cooking Guidelines
  28
- Fish
  28
- Lamb
  28
- Miscellaneous
  28
- Pork
  28
- Poultry
  28
- Processed Meats
  28
- Product Index
  28
- Veal
  28
- Beef Brisket
  29
  - Beef Short Ribs
    29
    
    Beef Short Ribs, Braised
    29
- Beef Striploin
  30
  - Prime Rib (#109)
    30
  - Prime Rib Special
    30
- Beef Round
  31
- Corned Beef
  31
- Ribeye Roll
  31
- Beef Round, Tenderloin
  32
  - Cafeteria / Steamship
    32
  - Lamb, Leg
    33
  - Lamb Racks (Frenched)
    33
- Lamb Shanks
  33
  - Pork Leg, Fresh
    34
  - Ham, Cured & Smoked
    34
- Pork Chops
  34
- Pork Ribs
  35
  - Pork Loin
    35
  - Pork Shoulder
    35
- Pig, Whole
  36
  - Sausage
    36
  - Chicken, Pieces & Halves
    37
- Chicken, Whole
  37
- Chicken, Fried
  38
- Cornish Hens
  38
  - Two - Step Method
    38
- Duck Confit
  39
  - Turkey
    39
- Duck, Whole
  39
- Turkey Breast
  40
- Turkey Roll
  40
  - Fish, Baked
    41
- Salmon Steaks
  41
  - Trout
    41
  - Quiche
    42
  - Rice
    42
  - Baked Egg Custard
    42
  - Au Gratin Potatoes
    43
  - Canning
    43
- Crème Brulee
  43
- Cheese Cake
  44
- Sheet Cake
  44
- Tempering Chocolate
  44
- Frozen Convenience
  45
  - Precooked Frozen Finger Foods
    47
- Breakfast Sandwiches
  47
  - Cookies
    48
- Proofing Dough
  48
- Beef Brisket
  49
  - Pastrami
    49
- Beef Tongue
  49
  - Ham
    50
  - Ribs
    50
- Sm Oking
  49
- Pork Butt
  50
- Pork Belly
  51
  - Turkey
    51
- Fish Fillets
  52
- Salmon, Whole
  52
- Shrimp
  52
  - Whole Salmon
    52
- Cold Smoked Salmon
  53
- Cold Smoked Canned Tomatoes
  54

Alto-Shaam 1000-SK/III Installation Operation & Maintenance (59 pages)

Cook, Hold, Smoke Oven Deluxe Control

Brand: Alto-Shaam | Category: Ranges | Size: 7.47 MB

Table of Contents
2
Delivery
3
Unpacking
3
Safety Procedures and Precautions
4
Installation
5
Installation Requirements
5
Clearance Requirements
5
Dimension Drawings, Weights & Capacities
6
Options and Accessories
11
Stacking Configurations
12
Leveling
13
Restraint Requirements - Mobile Equipment
13
Drip Tray Installation
14
Electrical Specifications
16
User Safety Information
17
Start-Up Operation
17
Audible Signals
17
Control Features
18
Cook/Hold/Smoke Instructions
19
Operating Features & Functions
20
Operating Features & Functions
21
Smoking Instructions
22
User Options
23
Haccp
24
General Holding Guidelines
25
Care and Cleaning
26
Protecting Stainless Steel Surfaces
26
Cleaning Agents
26
Cleaning Materials
26
Equipment Care
27
Clean Daily
27
Clean the Door Vents
28
Check Overall Condition of Oven
28
Daily Prong Cleaning
28
Sanitation
29
Sanitation/Food Safety
29
Internal Food Product Temperatures
29
Service
30
Trouble Shooting - Error Codes
30
Trouble Shooting Electrical Components
31
Exterior Service View & Parts
32
Electronic Components View & Parts
42
HACCP Data Logger Service Parts (Option)
46
Cable Heating Kits
46
Transportation Damage and Claims
59
Limited Warranty
59

Alto-Shaam 1000-SK/III Installation Operation & Maintenance (64 pages)

Cook, Hold, Smoke Oven Deluxe Control

Brand: Alto-Shaam | Category: Ranges | Size: 10.08 MB

Table of Contents
2
Warranty and Service Information
3
Delivery
4
Transportation and Damage Claims
5
Unpacking
6
Safety Procedures and Precautions
7
Installation

9
- Installation Requirements
  9
- Clearance Requirements
  9
- Dimension Drawings, Weights & Capacities
  10
- Options and Accessories
  15
- Stacking Configurations
  17
- Leveling
  18
- Restraint Requirements -Mobile Equipment
  18
- Drip Tray Installation
  19
- Electrical Connection
  20
- Electrical Specifications
  21
Operating Instructions

22
- Start-Up Operation
  22
- Audible Signals
  22
- Control Features
  23
- Cook/Hold/Smoke Instructions
  24
- Operating Features & Functions
  25
- Smoking Instructions
  27
- User Options
  28
- Haccp
  29
- General Holding Guidelines
  30
- Care and Cleaning Instructions
  31
- Preventative Maintenance Checklist
  33
- Food Safety
  34
- Internal Food Product Temperatures
  34
- Trouble Shooting - Error Codes
  35
Service

36

Alto-Shaam 1000-SK/III Installation, Operation And Maintenance Manual (38 pages)

Cook, Hold, Smoke Oven

Brand: Alto-Shaam | Category: Oven | Size: 7.9 MB

Table of Contents
2
Delivery
3
Unpacking
3
Safety Procedures and Precautions
4
Operating Instructions
13
- User Safety Information
  13
- Before Initial Use
  13
- Audible Signals
  13
- Control Features
  14
- Operating Features and Functions
  15
- Operating Instructions
  15
  - Programming a Preset
    17
  - Erasing a Preset
    17
- User Options
  19
  - Control Panel Lock and Unlock
    19
  - Keys Lock and Unlock
    19
  - Beeper Volume Selection
    19
- General Holding Guidelines
  20
Care and Cleaning
21
- Cleaning and Preventative Maintenance
  21
- Protecting Stainless Steel Surfaces
  21
- Cleaning Agents
  21
- Cleaning Materials
  21
- Daily Prong Cleaning
  21
- Equipment Care
  22
- Daily Cleaning
  22
Sanitation
23
- Sanitation/Food Safety
  23
- Internal Food Product Temperatures
  23
Service
24

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