Shrimp: 16 to 20 count
Shrimp may remain in the shell or may be peeled and deveined. Season as desired. Place side-by-side on pans.
S M O K E D S H R I M P
7 6 7 - S K 1 7 6 7 - S K
MODELS
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
150° to 160°F (66° to 71°C)
none
1 hour
160°F
(71°C)
250°F
(121°C)
48
1 full-size sheet pan 1 full-size sheet pan
4 half-size sheet pans 8 full-size sheet pans
18" x 13" x 1"
on shelves
(GN
1
/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
18" x 26" x 1"
on shelves
(GN
2
/1: 530 x 650 x 20mm)
(NO SHELVES REQUIRED)
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.
PRODUCT SPECIFICATIONS and PREPARATION
SET HOLD THERMOSTAT SET COOK THERMOSTAT
SET COOKING TIMER
M I NI M U M H O L D IN G T I ME R E Q UI R E D M AX I M U M H O L DI N G TI M E
ADDITIONAL INFORMATION • NOTES
F I NA L I N TE R N A L P R O DU C T T EM P E R AT U R E
OVERNIGHT COOK & HOLD
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
CAPACITIES ARE BASED ON U.S.
PAN SIZES. GASTRONORM PANS
MAY HOLD MORE OR LESS THAN
THE FOOD QUANTITIES INDICATED
.
D O OR V E N TS : CLOS ED
Not Recommended
45 minutes to 1 hour
COOKING & SMOKING GUIDELINES
W O OD C H I P C O N TA I N ER : FU LL
SECTION 6 • SMOKING PROCEDURES
70.
