CPG 351CHCT1A 사용자 설명서 - 페이지 2

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CPG 351CHCT1A에 대해서도 마찬가지입니다: 사용자 설명서 (15 페이지)

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User Manual

351CHSP(1/2) | 351CHCT1A | 351CHUC1(A/B)

Congratulations on your purchase of Cooking Performance Group commercial cooking equipment! At

Cooking Performance Group, we take pride in the design, innovation, and quality of our products. To

ensure optimal performance, we have outlined the following instructions and guidelines in this manual

carefully for your review. Cooking Performance Group declines any responsibility in the event users do

not follow the instructions or guidelines stated here.

Contents

Product Overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

Safety Precautions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Stacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Startup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5-6

Operating Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-10

Cleaning & Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Product Overview

CPG SlowPro Cook & Hold Ovens are designed and perfected for cooking at a lower temperature. The

principles of Low Temperature Cooking and Holding can be summarized into several objectives:

•

Increased product yields

•

Increased profits from increased yields

•

Increased moisture retention

•

Increased moisture retention

•

Increased tenderization

•

Consistency of doneness

When the CPG SlowPro Cook & Hold Oven finishes the cooking cycle, it automatically switches to the

hold cycle. Throughout this manual we recommend holding temperatures such as 140°F (60°C). This

temperature refers to the oven's hold temperature setting and not to the internal temperature of the food

being roasted. The internal product temperature will run below the hold temperature. (For example: roast

beef held at 140°F will be about 130°F internally or medium rare.) All meat products contain enzymes.

These enzymes perform the important function of tenderizing the meat when they reach temperatures of

100°F (38°C) to 140°F (60°C). As these enzymes are heated, they break down the connective tissue that

is inherent in all red meat products. The hold cycle allows this natural tenderization process to proceed in

an orderly manner. As long as the internal temperature of the meat does not exceed 140°F, the process

will continue. Once the temperature reaches 140°F the process will stop, because the enzymes will be

deactivated. This tenderization process makes the meat more flavorful. It is similar to aging meat before it

is sold. The longer the hold, the higher degree of tenderization.

NOTE: Each hour of holding is equal to one day of aging.