Alto-Shaam HFM-30 Handbuch - Seite 10
Blättern Sie online oder laden Sie pdf Handbuch für Speisenwärmer Alto-Shaam HFM-30 herunter. Alto-Shaam HFM-30 18 Seiten. Hot food module electric
Auch für Alto-Shaam HFM-30: Broschüre (4 seiten), Spezifikationen (2 seiten), Installation, Betrieb und Wartung (17 seiten)
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GENERAL HOLDING GUIDELINES
G ENERA L H OLDI NG G U ID EL INE 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.
In an enclosed holding environment, too much
moisture content is a condition which can be relieved.
A product achieving extremely high temperatures
in preparation must be allowed to decrease in
temperature before being placed in a controlled
holding atmosphere. If the product is not allowed to
decrease in temperature, excessive condensation will
form increasing the moisture content on the outside
of the product. 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.
Most Halo Heat holding equipment is provided with
a thermostat control between 60° and 200°F (16° to
93°C). If the unit is equipped with vents, close
the vents for moist holding and open the vents for
crisp holding.
O P E R A T I O N
MN-35698 (R
. 4) 09/15 • HFM SERIES MERCHANDISER • 8
ev
H O L D I N G T E M P E R A T U R E R A N G E
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
FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES
(
ALWAYS FOLLOW LOCAL HEALTH
HYGIENE
.
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
.
ALL
.
)
REGULATIONS FOR ALL INTERNAL