Cooking Performance Group 351CHSP1SMK Bruksanvisning
Cooking Performance Group
Ugn
351CHSP1SMK
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www.cookingperformancegroup.com 1
User Manual
Electric
Cook & Hold with Smoker Ovens
03/2025
351CHSP1SM, 351CHSP2SM, 351CHSP1SMK, 351CHSP2SMK
. www.cookingperformancegroup.com2
User Manual
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 for
your review. Cooking Performance Group declines any responsibility in the event users do not follow the
instructions or guidelines stated here.
CPG SlowPro Cook & Hold with Smoker Ovens are designed for cooking at a lower temperature.
The principles of low temperature cooking and holding can be summarized into several objectives:
When the CPG SlowPro Cook & Hold with Smoker Ovens nishes 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 facilitates this
natural tenderization process. 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 avorful. 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.
• Increased product yields
• Increased prots from increased yields
• Increased moisture retention
• Increased tenderization
• Consistency of doneness
Contents
Product Overview
Product Overview.........................................2
Safety Precautions ........................................3
Specications ............................................3
Stacking Instructions ......................................4
Startup ..................................................5
Operating Instructions.....................................8
Cleaning & Maintenance ................................. 13
Troubleshooting ........................................ 14
Conforms to UL-197
Conforms to NSF/ANSI 4
Produktspecifikationer
| Varumärke: | Cooking Performance Group |
| Kategori: | Ugn |
| Modell: | 351CHSP1SMK |
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