Alto-Shaam VAE-55F(S) Guia de Resolução de Problemas descarregar pdf (Página 54)

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PRODUCT SPECIFICATIONS AND PREPARATION

COLD SMOKING

product >

cold SMoKEd

caNNEd toMatoES

rEcIpE rEcIpE

ItEM/aMouNt

As needed

INStructIoNS

Add tomatoes to pan.

SuGGEStEd paN

Full-Size Hotel Pan

No. oF ShElvES

767, 1767

1000, 1200

ItEMS pEr ShElF

767, 1767

1000, 1200

2 full-size pans

1 full-size pan

Max. capacIty

767, 1767

1000, 1200

8 full-size pans

4 full-size pans

Wood chIp

coNtaINEr

Full

vENt poSItIoN

Closed

cooK tEMp

—

hold tEMp

—

cooK tIME

—

proBE tEMp

Not Recommended

SMoKE tIME

15 minutes

Leave in for 1 hour.

MIN. hold tIME

—

Max. hold tIME

—

ovErNIGht

cooK/hold

—

FINal INtErNal

tEMpEraturE

—

ovErrIdE

alloWaNcE

—

addItIoNal

INForMatIoN

—

The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to

variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always

follow local health (hygiene) regulations for all internal temperature requirements.

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