Alto-Shaam 1000-UPS/EPL Pengoperasian & Pemeliharaan Instalasi - Halaman 10
Jelajahi secara online atau unduh pdf Pengoperasian & Pemeliharaan Instalasi untuk Peralatan Makanan Komersial Alto-Shaam 1000-UPS/EPL. Alto-Shaam 1000-UPS/EPL 20 halaman. Electric food holding cabinet
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O p e r a ting I nstr uct io ns
1. Preheat at 170°F (77°C) for 30 minutes.
Press the ON key, and set the temperature to
170°F (77C°) by using the UP/DOWN arrow keys.
Allow a minimum of 30 minutes preheating time
before loading the cabinet with food. The LED heat
indicator light will no longer illuminate once the air
temperature inside the unit reaches the desired set
temperature.
2. Load with pans of hot food only.
The purpose of the warmer is to maintain hot
food at proper serving temperature. Only hot food
should be placed into the unit. Before loading with
food, use a food thermometer to make certain all
products are at an internal temperature range of
140° to 160°F (60° to 71°C). Any food product not
within the proper temperature range should be
heated before loading into the unit.
3. Reset the control to 160°F (71°C).
Check to make certain the doors are securely
closed, and reset to 160°F (71°C) by using the
UP/DOWN keys.
THIS WILL NOT NECESSARILY BE THE FINAL
SETTING.
The proper temperature range will depend on the
type and quantity of product. When holding food
for prolonged periods, it is advisable to periodically
check the internal temperature of each item with a
food thermometer to assure maintenance of the
proper temperature range of 140° to 160°F
(60° to 71°C).
EXCLUSIVE FEATURE • HEAT RECOVERY
The patented SureTemp™ heat recovery system in
this unit will immediately compensate for any loss
of heat when the door is opened. In order to
maintain a more consistent cavity temperature, the
control will automatically apply heat to the unit's
interior while the door is open and for a short time
after the door is closed. If the door remains open
for more than three minutes, the solid state
electronic control will sound three rapid beeps
every ten seconds until the door is closed.
O P E R AT I O N
I N STA L L A T I O N / O P E R A T I O N / SE RV I C E M A N U A L • 10.
Pro ce d u re f o r Pro o f i n g D o u g h
With the addition of a pan of water, warming
cabinets can be used for proofing dough. A water
reservoir pan (#1775) and pan cover (#1774) are
available from Alto-Shaam.
1. Remove dough from retarder or refrigerator,
and allow covered product to set up at room
temperature.
2. Set holding thermostat to 95°F (35°C).
3. Pour approximately 2 quarts (c. 2 liters) of hot
water, 140-180°F (60-82°C) into a pan on the
bottom surface of the holding compartment.
4. Preheat cabinet for 45-60 minutes.
5. Remove covering and place product in preheated
cabinet.
6. Allow dough to remain in the cabinet until it
approximately doubles in size.
7. Remove product from cabinet, and bake according
to product manufacturer's directions. Brush with
eggwash if desired.
NOTE: The above proofing procedure is suggested as
a general guideline only. Due to variations in
product, product quality, and weight,
adherence to the product manufacturer's
instructions are recommended.