Alto-Shaam COMBITHERM 20.20ESG - Manual (Page 23)

C
ombi
S
moker
™ P
roCedureS
U.S. PAT. 7,157,668; EU PAT. 1659911
LOAD WOOD CHIPS.
• Measure one container full of dry wood chips.
• Soak dry chips in water for 5 minutes.
• Shake excess water off wood chips.
• Place moistened chips back into the container
and position the container securely on the two prongs
located on the interior back panel of the oven.
A full container of wood chips will produce smoke for an
approximate period of one to two hours depending on the
cooking temperature being used for the selected product.
The preprogrammed CombiTouch recipes have been
tested to ensure complete product smoke penetration and
full smoke flavor.
CHEF OPERATING TIP
Products such as ribs that require heavier smoke
penetration to reach full smoke flavor should remain in
the oven after cooking has been completed. Do not open
the oven door.
Set the oven in the Low Temperature Steam Mode at 140°
to 160°F (60° to 71°C) and allow the product to remain in
the oven for a period of one hour.
If you would like assistance, you are invited to contact
an Alto-Shaam corporate chef for recommendations.
NOTE: Always keep the oven door closed whenever
operating the smoking function.
The CombiTouch CombiSmoker can be operated
without using the smoking function. After using the
oven as a smoker, however, it is necessary to clean the
oven in order to prevent a transfer of smoke flavor to
non-smoked products. Cleaning instructions are provided
in this manual.
AVAILABLE FROM ALTO-SHAAM
WOOD CHIPS 20 pound bulk packs
Apple WC-22543
Hickory WC-2829
Cherry WC-22541
Sugar Maple WC-22545
THE TOTAL WEIGHT OF
WOOD CHIP BULK PACKS
MAY VARY DUE TO HIGH
MOISTURE CONTENT
WHEN PACKAGED.
THE USE OF IMPROPER MATERIALS FOR
THE SMOKING FUNCTION COULD RESULT IN
DAMAGE, HAZARD, EQUIPMENT FAILURE,
OR COULD REDUCE THE OVERALL LIFE
OF THE OVEN.
DO NOT USE SAWDUST FOR SMOKING.
DO NOT USE WOOD CHIPS SMALLER
THAN THUMBNAIL SIZE.
20
O P E R A T I N G I N S T R U C T I O N S
C A U T I O N
DO NOT OPEN THE OVEN DOOR DURING THE
SMOKING FUNCTION. The introduction of outside
air in the oven compartment may cause the wood
chips to flame.