Alto-Shaam MN-29492 - Manual (Page 6)

cooking guidelines - deluxe control • 4
LOW TEMPERATURE COOKING FACTS
INTRODUCTION
LABOR AND EQUIPMENT COST REDUCTION
Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the controls are set,
there is no need to check, stir, or adjust the time or the temperature. Minimal time is spent attending the product during
cooking. This advantage, combined with the automatic conversion to the hold cycle, frees key personnel to concentrate
on other tasks including final product and presentation.
When cooking in a Halo Heat oven at a temperature of
250°F (121°C), outside venting and expensive exhaust
hoods are not necessary in most areas. Kitchens remain
cooler, lowering energy costs by reducing the exchange
of heated air. Because the ovens do not need outside
venting, they can be put almost anywhere — in the
corner of the kitchen, on a buffet line, or in a banquet
room. The ovens can also be built into a counter or to
save space, can be stacked in combination with another
Halo Heat oven or holding cabinet of the same or
similar dimensions.
Cooking at low temperatures also reduces cleaning time.
Most food does not normally carbonize or burn on the
interior of the oven.
HALO HEAT REDUCES LABOR
DISTRIBUTES WORK LOADS
CARVE,
PLATE
AND
SERVE
REMOVE
ROASTS
NEXT
DAY
• PRODUCT CAN BE COOKED THE NIGHT
BEFORE FOR SERVING THE NEXT DAY.
• COOKING TAKES PLACE OUTSIDE PEAK
PREPARATION HOURS.
• PRODUCT DOES NOT NEED CHECKING.
• OFF-PEAK ELECTRICAL RATES ARE USED.
• KEY PERSONNEL CAN CONCENTRAT ON
OTHER TASKS.
LOAD
R
EA
D
Y
O
N
H
O
LD
LOAD OVEN
AT CLOSING
Compact
Cook & Hold
Double Compartment
Cook & Hold
Single Compartment
Cook & Hold
Double Compartment
Smoker
Single Compartment
Smoker