Alto-Shaam HALO HEAT 750-GDU Manual de uso y mantenimiento - Página 4
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SANITATION GUIDELINES
Food flavor and aroma are usually so closely related
that it is difficult, if not impossible, to separate them.
There is also an important, inseparable relationship
between cleanliness and food flavor. Cleanliness, top
operating efficiency, and appearance of equipment
contribute considerably to savory, appetizing foods.
Good equipment that is kept clean, works better and
lasts longer.
Most food imparts its own particular aroma and
many foods also absorb existing odors. Unfortunately,
during this absorption, there is no distinction between
GOOD and BAD odors. The majority of objectionable
flavors and odors troubling food service operations are
caused by bacteria growth. Sourness, rancidity, musti-
ness, stale or other OFF flavors are usually the result of
germ activity.
The easiest way to insure full, natural food flavor is
through comprehensive cleanliness. This means good
control of both visible soil (dirt) and invisible soil (germs).
A thorough approach to sanitation will provide essential
cleanliness. It will assure an attractive appearance of
equipment, along with maximum efficiency and utility.
More importantly, a good sanitation program provides
one of the key elements in the prevention of food-borne
illnesses.
A controlled holding environment for prepared
foods is just one of the important factors involved in
the prevention of food-bor ne illnesses. Temperature
monitoring and control during receiving, storage,
preparation, and the service of foods are of equal
importance.
I N T E R N A L F O O D P R O D U C T T E M P E R A T U R E S
H O T F O O D S
D A N G E R Z O N E
4 0 ° T O 1 4 0 ° F
C R I T I C A L Z O N E
7 0 ° T O 1 2 0 ° F
S A F E Z O N E
1 4 0 ° T O 1 6 5 ° F
C O L D F O O D S
DANGER ZONE
ABOVE 40°F
S A F E Z O N E
36°F TO 40°F
F R O Z E N F O O D S
DANGER ZONE
ABOVE 32°F
CRITICAL ZONE
0° TO 32°F
SAFE ZONE
0°F
OR BELOW
purpose, and should be routinely used on all products
that require holding at a specific temperature.
A comprehensive sanitation program should focus
on the training of staff in basic sanitation procedures.
This includes personal hygiene, proper handling of raw
foods, cooking to a safe inter nal product temperature,
and the routine monitoring of inter nal temperatures
from receiving through service.
Most food-borne illnesses can be prevented through
proper temperature control and a comprehensive
program of sanitation. Both these factors are important
to build quality service as the foundation of customer
satisfaction. Safe food handling practices to prevent
food-borne illness is of critical importance to the health
and safety of your customers. HACCP, an acronym for
Hazard Analysis (at) Critical Control Points, is a quality
control program of operating procedures to assure food
integrity, quality, and safety. Taking steps necessary to
augment food safety practices are both cost effective and
relatively simple. While HACCP guidelines go far
beyond the scope of this manual, additional information
is available by contacting the USDA/FDA Food-borne
Illness Education Information Center at (301)504-6803.
The most accu-
rate method of
( 4 ° T O 6 0 ° C )
measuring safe
( 2 1 ° T O 4 9 ° C )
temperatures of
( 6 0 ° T O 7 4 ° C )
both hot and
cold foods is by
(ABOVE 4°C)
internal product
(2°C TO 4°C)
temperature. A
quality ther-
(ABOVE 0°C)
mometer is an
(-18° TO 0°C)
(-18°C
)
OR BELOW
effective tool
for this
#828 Operation & Care Manual - 3.
GENERAL HOLDING GUIDELINES
Chefs, cooks and other specialized food service personnel
employ varied methods of cooking. Proper holding tempera-
tures 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 mois-
ture 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 tempera-
ture throughout the cabinet without the necessity of a heat distri-
bution fan, thereby preventing further moisture loss due to evap-
oration 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.
Most Halo Heat Holding Equipment is provided with a ther-
mostat 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.
If the unit is equipped with a thermostat indicating a range
of between 1 and 10, use a metal-stemmed indicating ther-
mometer 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
H O L D I N G T E M P E R AT 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
.
F A 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