Alto-Shaam 1000-SK/III - Manual (Page 18)

deluxe control smokers
•
installation
/
operation
/
service manual
-
pg
. 16
Preparation
Adjust the inside door vents per the individual cooking
procedure selected. Always keep door vents closed when
cooking with the smoking function. Insert drip pan on the
bottom of the oven cavity.
Wood Chips
Soak one full tray of wood chips in water for 5 to
10 minutes. Shake off excess water, and place the
moistened chips in the wood chip tray of the smoker
oven. Replace the container in the oven.
Press and release power switch ON/OFF
Control Key.
Press and set COOK thermostat to required
cooking temperature.
Press and set TIME or PROBE.
Press and set H old thermostat to required
holding temperature.
The Oven is automatically programmed to
preheat to the set cooking temperature. The
oven will produce an audible signal when
fully preheated.
Prepare product for cooking.
Load product on shelves.
To Set Smoking Time
Press the SMOKER Key.
Press the UP and DOWN ARROW Keys to
select the smoke time in minutes.
Press START.
Note: The smoking timer activates the heating
element located within the wood chip
container when in either a cook or hold
mode. The smoke element will not turn
on during preheat or ready modes.
A full wood chip container will produce
smoke for a period of approximately 1
hour, even though the timer can go past
one hour.
To Enter Cold Smoke Mode
Press and release power switch ON/OFF
Control Key.
Press and hold the SMOKER Key for a period
of 3 seconds.
To Set Cold Smoke Holding
Temperature
The temperature will default to the last
smoke holding temperature set by the user.
The holding temperature range is
14°F to 205°F (-10°C to 96°C).
To increase this default temperature, press
the HOLD Key and press the UP ARROW to
set a higher default temperature.
To Set Smoking Verification
Temperature (
if desired
)
Press the PROBE Key
Press the UP and DOWN ARROW Keys
to select the verification temperature. The probe
range is 14°F to 195°F (-10°C to 91°C).
This will incorporate the probe into the cold-
smoking process and the control will alarm if the
temperature exceeds the probe set point.
To Set Smoking Time
Press the SMOKER Key.
Press the UP and DOWN ARROW Keys to
select the smoke time in minutes.
Prepare product for smoking.
Place stainless steel tray filled with ice on
shelf above the smoker tray.
Load product on shelves.
Press START.
Taste preference Minimum Smoking time
Light Smoke Flavor 10 min.
Medium Smoke Flavor 30 min.
Heavy Smoke Flavor 40 min.
Very Heavy Smoke Flavor 60 min.
Extra Heavy Smoke Flavor 80 min.
Hot Smoke Procedure Cold Smoke Procedure
These instructions are basic operational guidelines only.
For complete instructions, see the HALO HEAT
Guide to Low Temperature Cooking and Holding
provided with the oven.
For maximum product tenderizing and to reduce labor
during peak preparation hours, products can be
cooked and held overnight.
O P E R A T I N G I N S T R U C T I O N S
W A R N I N G
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.
I
o