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Alto-Shaam Hot Carving Shelf 100-HSL/BCS-2 インストレーション、オペレーション＆メンテナンスマニュアル
GENERAL HOLDING GUIDELINES
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 N G
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.
#802/ 1 Op eratio n & Care Manual •
FA H R E N H E I T
140°F
160°F
160° — 175°F
160° — 175°F
160° — 175°F
140°F
140° — 160°F
160°F
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
160° — 175°F
120° — 140°F
160° — 175°F
80° — 100°F
150° — 160°F
160° — 175°F
160° — 180°F
160° — 180°F
160° — 180°F
180°F
180°F
140° — 200°F
140° — 200°F
160° — 175°F
7.
C E L S I U S
60°C
71°C
71° — 79°C
71° — 79°C
71° — 79°C
60°C
60° — 71°C
71°C
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
71° — 79°C
49° — 60°C
71° — 79°C
27° — 38°C
66° — 71°C
71° — 79°C
71° — 82°C
71° — 82°C
71° — 82°C
82°C
82°C
60° — 93°C
60° — 93°C
71° — 79°C