Alto-Shaam 767-SK Series 작동 및 관리 매뉴얼 - 페이지 4
{카테고리_이름} Alto-Shaam 767-SK Series에 대한 작동 및 관리 매뉴얼을 온라인으로 검색하거나 PDF를 다운로드하세요. Alto-Shaam 767-SK Series 12 페이지. Low temperature cook, hold, smoke ovens
Alto-Shaam 767-SK Series에 대해서도 마찬가지입니다: 설치 운영 및 유지보수 (16 페이지), 사양 (2 페이지), 브로셔 및 사양 (4 페이지), 사양 (2 페이지), 설치, 운영 및 유지보수 매뉴얼 (19 페이지)
페이지 인쇄S A N I TA T I O N G U I D E L I N E
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,
mustiness, 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 visi-
ble 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 effi-
ciency and utility. More importantly, a good sanitation program
provides one of the key elements in the prevention of food-borne
illnesses.
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
DANGER ZONE
4 0 ° T O 1 4 0 ° F
7 0 ° T O 1 2 0 ° F
CRITICAL ZONE
SAFE ZONE 1 4 0 ° T O 1 6 5 ° F
C O L D F O O D S
DANGER ZONE
ABOVE 40°F
SAFE ZONE
36°F TO 40°F
F R O Z E N F O O D S
ABOVE 32°F
DANGER ZONE
CRITICAL ZONE
0° TO 32°F
0°F
SAFE ZONE
OR BELOW
Temperature monitoring and control during receiving, storage,
preparation, and the service of foods are of equal importance.
The most accurate method of measuring safe temperatures of
both hot and cold foods is by internal product temperature. A
quality thermometer is an effective tool for this 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 per-
sonal hygiene, proper handling of raw foods, cooking to a safe
internal product temperature, and the routine monitoring of
internal 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.
A controlled
holding environ-
ment for pre-
( 4 ° T O 6 0 ° C )
( 2 1 ° T O 4 9 ° C )
pared foods is
( 6 0 ° T O 7 4 ° C )
just one of the
important factors
(ABOVE 4°C)
(2°C TO 4°C)
involved in the
prevention of
(ABOVE 0°C)
food-borne ill-
(-18° TO 0°C)
(-18°C
)
OR BELOW
nesses.
#834 Operation & Care Manual - 3.
G E N E R A L H O L D I N G G U I D E L I N E
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 tem-
peratures. 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 distribu-
tion fan, thereby preventing further moisture loss due to evapora-
tion 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
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.
If the unit is equipped with a thermostat indicating a range
of between 1 and 10, use a metal-stemmed indicating thermome-
ter to measure the internal temperature of the product(s) being
held. Adjust the thermostat setting to achieve the best overall set-
ting based on internal product temperature.
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.
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