Alto-Shaam 100-HSL/BCB-2 설치, 운영 및 유지보수 매뉴얼 - 페이지 5
{카테고리_이름} Alto-Shaam 100-HSL/BCB-2에 대한 설치, 운영 및 유지보수 매뉴얼을 온라인으로 검색하거나 PDF를 다운로드하세요. Alto-Shaam 100-HSL/BCB-2 16 페이지. Hot carving shelf, electric
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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
deter mining 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.
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.
#802/1 Operation & Care Manual •
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
moist holding and open the vents for crisp
holding. Use a metal-stemmed ther mometer to
measure the inter nal temperature of the
product being held. Adjust the ther mostat
setting to achieve the best overall setting based
on inter nal product temperature.
4.
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
for m 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 ther mostat
control between 60°
and 200°F (16° and
93°C). If the unit is
equipped with vents,
close the vents for