Alto-Shaam SC-36/2S Handbuch für Installation, Betrieb und Wartung - Seite 5
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Auch für Alto-Shaam SC-36/2S: Spezifikationsblatt (2 seiten), Broschüre (4 seiten), Broschüre & Specs (4 seiten), Spezifikationen (2 seiten)
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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.
O P E R AT I O N
GENERAL HOLDING GUIDELINES
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.
# 8 7 5 • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 4.
FA H R E N H E I T
C E L S I U S
140°F
60°C
160°F
71°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
140°F
60°C
140° — 160°F
60° — 71°C
160°F
71°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
120° — 140°F
49° — 60°C
160° — 175°F
71° — 79°C
80° — 100°F
27° — 38°C
150° — 160°F
66° — 71°C
160° — 175°F
71° — 79°C
160° — 180°F
71° — 82°C
160° — 180°F
71° — 82°C
160° — 180°F
71° — 82°C
180°F
82°C
180°F
82°C
140° — 200°F
60° — 93°C
140° — 200°F
60° — 93°C
160° — 175°F
71° — 79°C
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 appliance is equipped
with a thermostat
indicating a range of
between 0 and 10.
Use a metal-stemmed
thermometer to measure
the internal temperature
of the product(s) being
held.
Adjust the thermostat
setting to achieve the best
overall setting based on
internal product
temperature.