Alto-Shaam MN-29491 - Manual (Page 37)

cooking guidelines - simple control • 35
GENERAL OPERATION - SMOKERS
SECTION 5 - OPERATION
PAN DIMENSIONS
Full-size hotel pans
(GN 1/1)
20" x 12" x 2-1/2"
(530mm x 325mm x 65mm)
Half-size hotel pans
(GN 1/2)
12" x 10" x 2-1/2"
(325mm x 265mm x 65mm)
Third-size hotel pans
(GN 1/3)
12" x 6" x 2-1/2"
(325mm x 176mm x 65mm)
Full-size sheet pans 18" x 26" x 1"
Half-size sheet pans 18" x 13" x 1"
PRODUCT CAPACITY -
per compartment
767-SK, 1767-SK
100 lb (45 kg) maximum
volume maximum
: 53
quarts
(67
liters
)
1000-SK-I, 1000-SK/II
120 lb (54 kg) maximum
volume maximum : 60 quarts (76 liters )
REHEATING
1. Any over production must be removed from the
oven, wrapped, rapidly chilled, and refrigerated.
2. Product can be removed from refrigerator,
returned to the oven, and reheated the next day.
3. Products must be reheated at a temperature
range of 250° to 275°F (121° to 135°C). Refer to
individual cooking instructions for the correct
thermostat setting for the product being reheated.
4. Length of time necessary to reheat a product
depends on the type of product and the quantity
to be reheated. Time should be based on internal
product temperature. Use a pocket thermometer
to determine the internal product temperature of
the reheated product.
United Sates food code requirements
indicate cooked foods that have been
cooled, followed by reheating for
hot food holding, must be reheated
to 165°F (74°C). The temperature of
165°F (74°C) must be maintained for
a period 15 seconds.
Always follow federal and local health (hygiene)
codes for the time and internal temperature
required for reheating products.
CARE AND CLEANING
1. Clean interior oven cavity, wire shelves, and drip
pan daily, at the end of each cook and hold cycle.
2. Refer to Care and Cleaning instructions
in Section 3.
In the United States, FDA food code
requires products such as red meat to
remain in “HOLD” for a specified time
period. This holding time requirement
is based on the internal product
temperature desired for the finished
product and includes the one hour time
period while the oven decreases from
the cooking temperature to the holding
temperature and the product continues
to cook.
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
D A N G E R
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.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED