Alto-Shaam CS-100 매뉴얼 - 페이지 10
{카테고리_이름} Alto-Shaam CS-100에 대한 매뉴얼을 온라인으로 검색하거나 PDF를 다운로드하세요. Alto-Shaam CS-100 20 페이지. Carving station
Alto-Shaam CS-100에 대해서도 마찬가지입니다: 설치, 운영 및 유지 관리 (20 페이지)
페이지 인쇄
G e N e r A L h O L d i N G G u i d e L i N e s
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.
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.
carving stations
AltoShaam-webshop.nl
O p e r A t i O N
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
FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES
ALWAYS FOLLOW LOCAL HEALTH
TEMPERATURE REQUIREMENTS
•
/
/
installation
operation
service manual
h O L d i N G t e m p e r A t u r e r A N G e
fAhreNheit
130°F
155°F
160° — 175°F
160° — 175°F
160° — 175°F
130°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
140° — 165°F
140° — 200°F
140° — 200°F
160° — 175°F
(
)
HYGIENE
REGULATIONS FOR ALL INTERNAL
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AltoShaam-webshop.nl
ceLsius
54°C
68°C
71° — 79°C
71° — 79°C
71° — 79°C
54°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
60°— 74°C
60° — 93°C
60° — 93°C
71° — 79°C
.
ALL
.