Alto-Shaam 1767-SK Instalacja, obsługa i konserwacja - Strona 9

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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.

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.

H O L D I N G T E M P E R

ME T

POULTRY

FISH/SE FOOD

B KED GOODS

MISCELL NEOUS

THE HOLDING TEMPER TURES LISTED

GUIDELINES ONLY

LL FOOD HOLDING SHOULD BE B SED ON

INTERN L PRODUCT TEMPER TURES

(

)

HE LTH

HYGIENE

REGUL TIONS FOR

TEMPER TURE REQUIREMENTS

T U R E R

N G E

F HRENHEIT

CELSIUS

RE SUGGESTED

LW YS FOLLOW LOC L

LL INTERN L