low temperature cooking and holding guidelines deluxe Control Ovens
LOW TEMPERATURE COOKING AND HOLDING OVENS GENERAL INDEX Cooking Guidelines Introduction Alto-Shaam Halo Heat......................................... 1 Product Index.. ................................................. 25 Low Temperature Cooking Facts Quick Reference................................................ 25 Meat and Nutrition............................................ 2 Beef . . ...........................................................
Alto-Shaam has established a twenty-four hour emergency service call center to offer immediate customer access to a local authorized service agency outside of standard business hours. The emergency service access is provided exclusively for Alto-Shaam equipment and is available throughout the United States through the use of Alto-Shaam's toll-free number. Emergency service access is available seven days a week including holidays.
low temperature cooking Introduction Welcome to the cost saving convenience of Low Temperature Cooking. In 1968, Alto-Shaam invented the first (aging) action for more tender, flavorful automatic, commercial cook and hold oven meat; and preserves natural juices along featuring the principle of Halo Heat. The with nutritional values in all foods.
I NT R OD UCTIO N L O W T EMPER A TUR E CO O KING FA CTS MEAT AND NUTRITION Low temperature cooking does not destroy these enzymes and, particularly in the hold cycle, creates this Meat plays a significant role in the diet; therefore, one of natural chemical action to tenderize or age the meat right the primary goals in food preparation is proper nutrition. in the oven.
I N T RO DUCTION L O W T E M PER A TUR E CO O KING FA CTS SHRINKAGE CONTROL AND COOKING TIME There are two major factors controlling meat shrinkage or cooking losses. There are four major factors involved in determining cooking times for meat: 1. Temperature at which meat is cooked: The higher the temperature at which meat is cooked the more shrinkage will result. Over-cooked meat also results in higher losses.
I NT R OD UCTIO N L O W T EMPER A TUR E CO O KING FA CTS 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.
I N T RO DUCTION L O W T E M PER A TUR E CO O KING FA CTS Model Product Capacity Shelf Capacity Full-Size Pans (GN1/1) 12" x 20" 18" x 26" Full-Size Sheet Pans Overall Dimensions AS-250 25 lbs.
I NT R OD UCTIO N L O W T EMPER A TUR E CO O KING FA CTS OPTIONS AN D ACCESSORIES Bumper, Full Perimeter (not available with 2-1/2" Carving Holder 300-TH/III 500-TH/III — 5011161 5010371 5009767 5009767 prime rib HL-2635 — HL-2635 4459 HL-2635 4459 HL-2635 4459 HL-2635 4459 5" (127mm) 3-1/2" (89mm) 3" (76mm) 2-1/2" (64mm) — — 5015323 — casters ) steamship ( cafeteria ) round Casters - 2 rigid , 2 swivel w / brake with drain without drain extra deep HACCP Data Logger (factory install
OPERA TION GEN ERA L O PER A TIO N - DELUX E CO NTR O L O V ENS Oven Characteristics Start-Up The oven is equipped with a special, low-heatdensity, heating cable. Through the Halo Heat ® concept, the heating cable is mounted against the walls of the cooking and holding compartment to provide an evenly applied heat source, controlled by an oven sensor. The design and operational characteristics of the unit eliminates the need for a moisture pan or a heat circulating fan.
O PE R ATION GEN ERA L O PERA T I O N - DELUX E CO NTR O L O V ENS Power ON Indicator h g Upper Cavity ON/OFF i j k l b c d e f m n a Lower Cavity ON/OFF o A Double Compartment Control B C A D E B C F D G E H F 2. Cook Key — Temperature range 2 00° to 325°F (93° to 162°C) Used to select cooking mode and to review the cook temperature setting. 3. Time Key — Maximum time 24 hours Used to select cook time and to review set time. 4.
OPERA TION GEN ERA L O PER A TIO N - DELUX E CO NTR O L O V ENS OPERA T ING FEA T URE S & F u n cti on s To stop an operation at any time : Power Fail Detect: Press and hold the S tart Key until the control beeps for two seconds, indicating the operation has been cancelled. The oven will remain in a power-on state. If the power were to fail for any reason while heating, the control will retain, in memory, the programmed operating conditions.
O PE R ATION GEN ERA L O PERA T I O N - DELUX E CO NTR O L O V ENS OPERA T ING F EA T URE S & Fu n cti on s Display High/Low Probe Temperatures: To observe the recorded maximum or minimum probe temperature when cooking by probe, press the following keys while the probe remains in the product: Highest Temperature: Press P robe Key and U p A rrow Key at same time. Lowest Temperature: Press P robe Key and D own A rrow Key at same time. Probe Calibration: 1.
OPERA TION GEN ERA L O PER A TIO N - DELUX E CO NTR O L O V ENS Cook/Hold/Smoke Instructions Press and release control o n/o ff key. The oven will beep for one second and power to the unit will be indicated by an illuminated green indicator light located in the upper left corner of the o n /o ff key. The oven will begin operating in the hold mode. The amber h old indicator will be illuminated and the last set hold temperature will be displayed. To set Cook temperatureI — Press Cook Key.
O PE R ATION GEN ERA L O PERA T I O N - DELUX E CO NTR O L O V ENS Programming a Preset Select the product to be programmed and begin programming with the oven control power o ff . Press and release control o n/o ff key. The oven will beep for one second and power to the unit will be indicated by an illuminated green indicator light located in the upper left corner of the o n /o ff key. The oven will begin operating in the hold mode.
OPERA TION GEN ERA L O PER A TIO N - DELUX E CO NTR O L O V ENS A B C D E F G H I Preset Lock P reset Keys Lock and Unlock Control Panel Lock and Unlock P reset Keys A through H can be locked in order to prevent storing, altering or erasing a program. The control panel can be locked at any time in order to prevent inadvertent or accidental setting changes. To lock the p reset keys, press and hold the “I” Key until the oven beeps. Release the “I” key.
O PE R ATION GEN ERA L O PERA T I O N - DELUX E CO NTR O L O V ENS HACCP Documentation, Data Logger - Optional This oven meets the requirements of established HACCP criteria by providing automated sampling, record keeping, set-point validation, recipe used, dates and time. This data is retained for the last 30 days. This information can be viewed on screen or downloaded to a USB drive and then copied to your computer. The file format is a comma-separated variable (*.
OPERA TION GEN ERA L O PER A TIO N - DELUX E CO NTR O L O V ENS Warning 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. 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.
O PE R ATION GEN ERA L O PERA T I O N - DELUX E CO NTR O L O V ENS SMOKING PROCEDURE OPTIONS Many of the procedures listed in the front section of this guide can be adapted to the Alto-Shaam Smoker. Determining if product is sufficiently cooked 1. Insert a thermometer into the center of the product to determine if the correct internal temperature has been reached. 1. Follow the load capacities for the 750, 1000 and 1200 series ovens. RED MEAT: 2.
OPERA TION GEN ERA L O PER A TIO N - DELUX E CO NTR O L O V ENS CHEF OPERATING TIPS 13. Insert drip pan directly on the bottom surface of the oven compartment. 1. F or cooking specific products, refer to individual cook and hold instructions. 2. When cooking at 250°F (121°C), it takes approximately one hour for the cooking temperature to decrease to the selected holding temperature. During this one hour time period, the product will continue to cook. 14.
FOOD HOL D IN G A N D S A N I T AT I ON F O O D H O LDING A ND S A NITA TIO N Determining if product is sufficiently cooked 1. Insert a thermometer into the center of the product to determine if the correct internal temperature has been reached. In the United States, FDA food code requires products such as red meat to remain in RED MEAT: RARE: “HOLD” for a specified time period.
F OOD H OL DI N G AN D SANITA TION F O O D HO LDING A ND S A NITA TIO N FOOD HOLDING - FUNCTION & VALUE In the previous sections, cooking procedures in the Halo Heat Low Temperature Cooking and Holding Oven have been emphasized. If practical to the individual food service operation, these ovens can also be used without the cooking function to hold foods at proper serving temperatures. Individual holding cabinets can also be used to accomplish this function.
FOOD HOL D IN G A N D S A N I T AT I ON F O O D H O LDING A ND S A NITA TIO N GENERAL HOLDING GUIDELINES HoLding TemperaTure range Chefs, cooks and other specialized food service personnel employ varied methods of cooking. Proper holding temperatures for a specific food product must be based on the moisture content of the product, product density, volume, and proper serving temperatures.
F OOD H OL DI N G AN D SANITA TION F O O D HO LDING A ND S A NITA TIO N Food flavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor. Cleanliness, top operating efficiency, and appearance of equipment contribute considerably to savory, appetizing foods. Good equipment that is kept clean, works better and lasts longer.
FOOD HOL D IN G A N D S A N I T AT I ON F O O D H O LDING A ND S A NITA TIO N food safety guideliNes Safe food handling practices to prevent food-borne illness is of critical importance to the health and safety of your customers. HACCP, an acronym for Hazard Analysis (at) Critical Control Points, is a quality control program of operating procedures to assure food integrity, quality, and safety. Taking steps necessary to augment food safety practices are both cost effective and relatively simple.
C LEAN I N G AN D MAI NTENA NCE L EA NDaM A INTENA C L e a n i n g a n d p r e V e nCT a TNING i V eAm in T e n aNCE nCe proTeCTing STainLeSS STeeL SurFaCeS CLeaning agenTS It is important to guard against corrosion in the care of stainless steel Use non-abrasive cleaning products designed for use on stainless steel surfaces. Cleaning agents surfaces. Harsh, corrosive, or inappropriate chemicals must be chloride-free compounds and must not contain quaternary salts.
C LE ANING AN D MA I N T E N A NC E C L EA N IN G A ND M A INTENA NCE EQUIPME NT CARE Under normal circumstances, this oven should provide you with long and trouble-free service. There is no preventative maintenance required, however, the following Equipment Care Guide will maximize the potential life and trouble free operation of this oven. The cleanliness and appearance of this equipment will contribute considerably to operating efficiency and savory, appetizing food.
C OOKI N G GUIDELINES PR O DUCT INDEX Turkey Breast . . ............................................ 37 Turkey Roll................................................. 37 Beef Beef Brisket................................................. 26 Beef Short Ribs........................................... 26 Beef Short Ribs, Braised............................. 26 Beef Striploin.............................................. 27 Prime Rib (#109).........................................
B E E F, L AM B , V E A L PRO DU C T SPEC IFICA TIO NS and PR EPA R A TIO N beef brisket beef short ribs beef short ribs, braised Size of Meat Beef Brisket, Fresh, 9-13 lbs (4 to 6 kg) Short Ribs, 10 to 12 oz. pieces Short Ribs, 10 to 12 oz. pieces Instructions Season brisket and wrap individually in clear plastic wrap for cooking. Place wrapped brisket directly on wire shelves. Season as desired. Place ribs side-by-side in pans.
BEEF, L A MB, VEA L PRO DU C T SPECIFICA TIO NS and PR EPA R A TIO N product > beef Striploin prime rib prime rib special Size of Meat Short-Cut, Boneless: 8-12 lb (4 to 5 kg) Beef Rib, Roast Ready, with Fat Cap, #109: 20 lb (9 kg) Average Weight Beef Rib, Roast Ready Special, Tied: 14 to 18 lb (6 to 8 kg) Average Weight Instructions Season as desired. Place roasts directly on the wire shelves with fat side down. Place larger roasts toward the top of the oven compartment. Season as desired.
B E E F, L AM B , V E A L PRO DU C T SPEC IFICA TIO NS and PR EPA R A TIO N product > Size of Meat corned beef 9 to 12 lb (4 to 5 kg) ribeye roll Beef Ribeye Roll, Lip On, #112A: 8 to 12 lb (3 to 5 kg) beef round Beef Round, Top (Inside), Untrimmed: 14 to 23 lb (6 to 10 kg) Beef Round, Bottom (Gooseneck), Untrimmed: 14 to 23 lb (6 to 10 kg) Instructions Leave the corned beef in the original plastic bag and place the corned beef bag directly on the wire shelf. Suggested Pan Season as desired.
BEEF, L A MB, VEA L PRO DU C T SPECIFICA TIO NS and PR EPA R A TIO N product > Size of Meat beef round tenderloin (cafeteria or steamship) Any one of a variety of beef rounds Beef Loin, Full Tenderloin, Side Muscle used for carving on a buffet line. May Off, Skinned: 4 to 6 lb (2 to 3 kg) be bone-in or boneless and may have a handle on or off as required.
B E E F, L AM B , V E A L PRO DU C T SPEC IFICA TIO NS and PR EPA R A TIO N lamb, leg item > lamb racks (frenched) lamb shanks Size of Meat Lamb Leg, Boneless, Tied: 8 to 11 lb (4 to 5 kg) Lamb Rack, Roast Ready, Single, Frenched: 7-bone Lamb Shanks Instructions Season as desired and place directly on wire shelves. Season as desired. Place racks on sheet pans with icing racks inserted in pans. Add shanks to hot braising liquid. Suggested Pan None Sheet pan Full-Size Hotel Pan No.
PORK, PROC ESSED MEA TS PRO DU C T SPECIFICA TIO NS and PR EPA R A TIO N product > Size of Meat Pork leg, FRESH ham - cured and smoked Pork Leg, Fresh: 14 to 17 lb (6 to 8 kg) Ham, Boneless, Skinless, Cured and Smoked: 10 to 14 lb (4,5 to 6 kg) pork chops Pork Loin Chops: 3 to 8 oz (85 to 227 grams) approximate weight range. Pork Loin Rib Chops with Pocket (stuffed): 5 to 8 oz (142 to 227 grams) approximate weight range.
P OR K , P R OCES S E D M E A T S PRO DU C T SPEC IFICA TIO NS and PR EPA R A TIO N pork loin product > Size of Meat Instructions pork shoulder pork ribs Pork Loin, Boneless, Tied: 8 to 10 lb (4 to 5 kg) Pork Shoulder, Boston Butt, Boneless: 8 to 10 lb (4 to 5 kg) Spareribs: 1-1/2 down (38 kg or less) Season as desired and place roasts directly on wire shelves for cooking. Season as desired and place in pans. Ribs can be cooked from frozen or thawed. Season as desired.
PORK, PROC ESSED MEA TS PRO DU C T SPECIFICA TIO NS and PR EPA R A TIO N Pig, whole product > processed meats Size of Meat 33 lb. whole pig Sausage, Fresh: Any of a variety of processed meat product including bratwurst, Polish sausage, breakfast links, smoked sausage, hot dogs, etc. Instructions Bend hind legs under the pig so that it sits on the shelf. Brush with caramel color and season. Place sausage side-by-side on sheet pans.
P OULTR Y PRO DU C T SPEC IFICA TIO NS and PR EPA R A TIO N CHICKEN, pieces and halves product > chicken, whole SIZE of Meat 2-1/2 to 2-3/4 lb (1,1 to 1,2 kg) avg. wt. Instructions Clean chicken and remove excess fat. Brush chicken with oil, butter or margarine (optional). Season as desired and sprinkle with paprika. Clean chicken and remove excess fat. Brush chicken with oil, butter or margarine (optional). Season as desired and sprinkle with paprika.
POULTRY PRO DU C T SPECIFICA TIO NS and PR EPA R A TIO N chicken, fried ( two - step method **) product > cornish hens SIZE of Meat 2-1/2-2-3/4 lb (1,1-1,2 kg) fryer, 8 pc. cut 12 oz (340 grams) each Instructions Clean chicken and remove all excess fat. Soak chicken in cold, salted water for 15 minutes, drain, and dredge in dry breading. Coat pans with vegetable release spray. Place chicken side-by-side on pans — separating breasts and wings from legs and thighs.
P OULTR Y PRO DU C T SPEC IFICA TIO NS and PR EPA R A TIO N product > duck, whole DUCK CONFIT turkey Size of Meat Duck, Whole: 4 to 5 lb (2 kg) Duck, Pieces Turkey, Whole: 25 lb (11 kg) Instructions Season as desired. Rub with oil and paprika and place directly on wire shelves. Prepare according to recipe. Turkey must be fully thawed. Season as desired. Rub with oil, butter or margarine (optional), and sprinkle with paprika. Place directly on wire shelves. Suggested Pan No.
POULTRY PRO DU C T SPECIFICA TIO NS and PR EPA R A TIO N product > turkey breast turkey roll Size of Meat 10 to 15 lb (5 to 7 kg) Precooked, Frozen: 8-12 lb (4-5 kg) Instructions Turkey breast should be at a refrigerated temperature of 38° to 40°F (3° to 4°C) when placed in a preheated oven. Season as desired. Brush with oil, butter or margarine (optional), and sprinkle with paprika. Place breasts directly on wire shelves. Place fully frozen turkey rolls directly on wire shelves to reheat.
FISH PRO DU C T SPEC IFICA TIO NS and PR EPA R A TIO N product > fish, baked salmon steaks trout SIZE of Meat Fish Fillets, Fresh or Frozen: 6 to 8 oz (170 to 227 grams) 6 to 8 oz (170 to 227 grams), 1" (25mm) thick Whole: 1 lb (454 gm) dressed Instructions Do not thaw frozen fillets. Spray or coat sheet pans with oil. Place fillets side-by-side on sheet pans. Brush fish with oil, butter or margarine. Season as desired and sprinkle lightly with paprika. Loosely cover pans with clear plastic wrap.
MI SC ELLA NEOUS PRO DU C T SPECIFICA TIO NS and PR EPA R A TIO N quiche rice baked egg custard item/amount As needed As needed As needed Instructions Prebake the shells in pie plates at 275°F (135°C) for approximately 40 minutes. Pour the quiche mixture into the prebaked shells and bake in a preheated oven. Quiche is done when product sets-up. Use 1 x 1 or 1 x 1-1/2 ratio of rice to water. Rice that is high in starch needs to be rinsed. Fill pans to half the pan depth and cover pans with foil.
MISCE L L ANE O U S PRO DU C T SPEC IFICA TIO NS and PR EPA R A TIO N Au gratin potatoes canning crÈme brulee item/amount As needed As needed As needed Instructions Follow recipe as desired. Follow recipe as desired. product > Suggested Pan No. of Shelves as-250 500 750 1000 or 1200 Follow recipe as desired. Pour into individual ramekins and place on sheet pan.
MI SC ELLA NEOUS PRO DU C T SPECIFICA TIO NS and PR EPA R A TIO N tempering chocolate sheet cake cheese cake item/amount As needed As needed As needed Instructions Place chocolate in pan product > Suggested Pan Use a favorite cake recipe or mix. Pour batter in pans to one-half the pan depth. Keep oven door closed during the cooking cycle. The cake is done when a toothpick inserted in the center of the cake is clean when removed. Use a favorite cheese cake recipe or mix.
MISCE L L ANE O U S PRO DU C T SPEC IFICA TIO NS and PR EPA R A TIO N product > item/amount Instructions Suggested Pan Frozen convenience entrÉes frozen portioned convenience entrÉes As needed As needed PRODUCT MUST BE FULLY FROZEN WHEN PLACED IN A PREHEATED OVEN. Leave product in original container with foil cover in place.* Pour 1/2 gallon (1 liter) of hot water into the drip pan located on the bottom surface of the oven compartment. Place containers directly on wire shelves.
MI SC ELLA NEOUS PRO DU C T SPECIFICA TIO NS and PR EPA R A TIO N Frozen convenience entrÉes 500 & 750 quantity half - pans 1000 & 1200 series TOP VIEW timer setting total hours 1 2 hours, 30 minutes 2 2 hours, 45 minutes 3 3 hours, 30 minutes 4 3 hours, 30 minutes 5 quantity timer setting half - pans total hours series TOP VIEW 1 2 hours, 45 minutes 2 3 hours, 00 minutes 3 3 hours, 00 minutes 4 hours, 00 minutes 4 3 hours, 45 minutes 6 4 hours, 30 minutes 5 4 hours, 00 minu
MISCE L L ANE O U S PRO DU C T SPEC IFICA TIO NS and PR EPA R A TIO N product > precooked frozen finger food breakfast sandwiches item/amount CHICKEN NUGGETS: 40 per full-size sheet pan*. CORN DOGS: 30 per full-size sheet pan*. EGG ROLLS: 40 per full-size sheet pan*. MINI PIZZA: 12 to 15 per full-size sheet pan*. *Quantities are approximate Approximately 36 wrapped sandwiches per full-size sheet pan. Instructions Line sheet pans with baking pan liners (optional) and insert wire pan grid.
MI SC ELLA NEOUS PRO DU C T SPECIFICA TIO NS and PR EPA R A TIO N product > item/amount cookies proofing dough Premixed frozen commercial cookie dough at room temperature. As needed Premixed frozen commercial cookie dough pieces. Instructions Preheat oven at 325°F (163°C) for a minimum of one hour. Line full-size sheet pans with baking pan liners. Use a number 30 scoop to produce a 1 oz (28 gm) cookie. Evenly space portioned cookie dough on sheet pans and load all pans in the oven at one time.
SMOK E D B E EF PRO DU C T SPEC IFICA TIO NS and PR EPA R A TIO N BEEF BRISKET, SMOKED pastrami, smoked BEEF TONGUE, smoked item/amount Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg) Corned Beef: As needed Beef Tongue: 3-1/4 lb (1,5 kg) average Instructions Season brisket as desired. Place brisket directly on wire shelves fat side down. Briskets can also be wrapped in clear plastic wrap for the cooking, smoking, and holding function (optional). product > Suggested Pan Season as desired.
SMOKED PORK PRO DU C T SPECIFICA TIO NS and PR EPA R A TIO N product > item/amount Instructions ham, smoked ribs, smoked pork butt, smoked Pork Fresh Ham: 14 to 17 lb (6 to 8 kg) Spareribs or Pork Loin, Back Ribs (baby back ribs): 1-1/2 down (38 mm or less) Pork Butt, 8-10lbs Season as desired and place directly on wire shelves. Suggested Pan Ribs can be cooked frozen or thawed. Season as desired. Season as desired.
SMOK E D P OR K A N D P O U L T RY PRO DU C T SPEC IFICA TIO NS and PR EPA R A TIO N product > item/amount Instructions pork belly, smoked Duck, smoked turkey, smoked Pork Belly: As needed Duck, Whole: 4 to 5 lb (2 kg) Turkey, Whole: 25 lb (11 kg) Season or cure as desired. Suggested Pan Season as desired. Rub with oil and paprika. Place ducks directly on wire shelves. Turkey must be fully thawed. Season as desired. Rub with oil, butter, or margarine (optional).
SMOKED F I SH AN D SHRIMP PRO DU C T SPECIFICA TIO NS and PR EPA R A TIO N product > item/amount Instructions Suggested Pan whole smoked salmon shrimp, smoked Salmon, Whole: 8 to 10 lb (4 to 5 kg) Shrimp: 16 to 20 count Scale and wash fish thoroughly. If desired, fish can be placed in a salt brine and refrigerated for 2 to 3 hours. Place fish upright on sheet pans. DO NOT LAY FISH ON ITS SIDE. Shrimp may remain in the shell or may be peeled and deveined. Season as desired.
C OLD S M OK IN G PRO DU C T SPEC IFICA TIO NS and PR EPA R A TIO N product > SMOKING PROCEDURE cold smoked salmon item/amount SAUMON FUME: Fresh Salmon Fillets 2-1/2 to 4 lb (1 to 2 kg) each Instructions INGREDIENTS REQUIRED Fresh Salmon Fillets or Sides Sea Salt: Large Crystals Granulated or Raw Sugar Place prepared salmon fillets on a wire grid as indicated on the diagram and insert wire grid on oven shelf beginning with the top shelf position.
C OLD S MOKING PRO DU C T SPECIFICA TIO NS and PR EPA R A TIO N product > COLD SMOKED CANNED TOMATOES item/amount As needed Instructions Add tomatoes to pan. Suggested Pan 4 4 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 Vent Position RECIPE Full-Size Hotel Pan No.
World Headquarters W164 N9221 Water Street P.O. Box 450 Menomonee Falls, WI 53052-0450, U.S.A. Phone 262-251-3800 U.S.A. & Canada Toll Free 1-800-558-8744 Fax 262-251-7067 Fax U.S.A. only 1-800-329-8744 www.alto-shaam.com Price: U.S.$15.00 Printed in the U.S.A. MN-29492 • 02/13 © 2011 Alto-Shaam, Inc.
