Alto-Shaam 500-PH/GD Handbuch - Seite 9

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Auch für Alto-Shaam 500-PH/GD: Spezifikationsblatt (2 seiten), Broschüre (4 seiten), Installation, Betrieb und Wartung (17 seiten)

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Alto-Shaam 500-PH/GD Handbuch
G E N E R A L H O L D I N G G U I D E L I N E S
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. Safe holding
temperatures must also be correlated with
palatability in determining the length of holding
time for a specific product.
Halo Heat maintains the maximum amount of
product moisture content without the addition
of water, water vapor, or steam. Maintaining
maximum natural product moisture preserves
the natural flavor of the product and provides
a more genuine taste. In addition to product
moisture retention, the gentle properties of
Halo Heat maintain a consistent temperature
throughout the cabinet without the necessity of a
heat distribution fan, thereby preventing further
moisture loss due to evaporation or dehydration.
When product is removed from a high
temperature cooking environment for immediate
transfer into equipment with the lower
temperature required
for hot food holding, condensation can form
on the outside of the product and on the inside
of plastic containers used in self-service
applications. Allowing the product to release
the initial steam and heat produced by high
temperature cooking can alleviate this condition.
To preserve the safety and quality of freshly
cooked foods however, a maximum of 1 to 2
minutes must be the only time period allowed for
the initial heat to be released from the product.
This unit is equipped with a thermostat control
between 60° and 200°F (16° and 93°C). If the
unit is equipped with vents, close the vents
for moist holding and open the vents for crisp
holding. Use a metal-stemmed thermometer to
measure the internal temperature of the product
being held. Adjust the thermostat setting to
achieve the best overall setting based on internal
product temperature.
O P E R A T I O N
500-PH/GD (Rev . 1) • Installation/Operation/Service Manual • 7
Holding Temperature Range
Meat
Beef Roast — Rare
Beef Roast — Med/Well Done
Beef Brisket
Corn Beef
Pastrami
Prime Rib — Rare
Steaks — Broiled/Fried
Ribs — Beef Or Pork
Veal
Ham
Pork
Lamb
Poultry
Chicken — Fried/Baked
Duck
Turkey
General
Fish/Seafood
Fish — Baked/Fried
Lobster
Shrimp — Fried
Baked Goods
Breads/Rolls
Miscellaneous
Casseroles
Dough — Proofing
Eggs — Fried
Frozen Entrees
Hors d'oeuvres
Pasta
Pizza
Potatoes
Plated Meals
Sauces
Soup
Vegetables
The holding temperatures listed are suggested guidelines
only . All food holding should be based on internal product
temperatures . Always follow local health (hygiene)
regulations for all internal temperature requirements .
Fahrenheit
Celsius
130°F
54°C
155°F
68°C
160°F–175°F
71°C–79°C
160°F–175°F
71°C–79°C
160°F–175°F
71°C–79°C
130°F
54°C
140°F–160°F
60°C–71°C
160°F
71°C
160°F–175°F
71°C–79°C
160°F–175°F
71°C–79°C
160°F–175°F
71°C–79°C
160°F–175°F
71°C–79°C
160°F–175°F
71°C–79°C
160°F–175°F
71°C–79°C
160°F–175°F
71°C–79°C
160°F–175°F
71°C–79°C
160°F–175°F
71°C–79°C
160°F–175°F
71°C–79°C
160°F–175°F
71°C–79°C
120°F–140°F
49°C–60°C
160°F–175°F
71°C–79°C
80°F–100°F
27°C–38°C
150°F–160°F
66°C–71°C
160°F–175°F
71°C–79°C
160°F–180°F
71°C–82°C
160°F–180°F
71°C–82°C
160°F–180°F
71°C–82°C
180°F
82°C
140°F–165°F
60°C–74°C
140°F–200°F
60°C–93°C
140°F–200°F
60°C–93°C
160°F–175°F
71°C–79°C