Troubleshooting guide

coo kin g guideli nes - delu xe co ntr ol • 51
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
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
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.