Alto-Shaam 1000-MH2-1 Instalacja, obsługa i konserwacja - Strona 10
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S u b T I T L e
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.
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 thermometer to measure the internal
temperature of the product(s) being held. Adjust the
thermostat setting to achieve the best overall setting
based on internal product temperature.
O p e r A T I O N
M R 2 - 1 • M N - 3 6 2 4 6 ( R E V . 0 ) • I N S T A L L A T I O N / O P E R A T I O N / S E R V I C E M A N U A L • 8 .
T I T L 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
FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES
ALWAYS FOLLOW LOCAL HEALTH
TEMPERATURE REQUIREMENTS
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
.
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
.