Alto-Shaam HALO HEAT 200-HFT Instrukcja obsługi i konserwacji - Strona 3
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Drukuj stronęGENERAL HOLDING GUIDELINE
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 mois-
ture 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 cabi-
net without the necessity of a heat distribution fan, thereby pre-
venting further moisture loss due to evaporation or dehydration.
In an enclosed holding environment, too much moisture con-
tent 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 hold-
ing atmosphere. If the product is not allowed to decrease in tem-
perature, excessive condensation will form increasing the mois-
ture content on the outside of the product.
Most Halo Heat holding equipment is provided with a ther-
mostat 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.
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
#813/22 Operation and Care Manual • 2.
SANITATION GUIDELINE
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.
A controlled holding environment for prepared foods is just
one of the important factors involved in the prevention of food-
borne illnesses. Temperature monitoring and control during
receiving, storage, preparation, and the service of foods are of
equal importance.
The most
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
accurate method
of measuring safe
DANGER ZONE
temperatures of
CRITICAL ZONE
both hot and cold
SAFE ZONE
foods is by inter-
DANGER ZONE
nal product tem-
SAFE ZONE
perature. A quali-
ty thermometer is
DANGER ZONE
CRITICAL ZONE
an effective tool
SAFE ZONE
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 inter-
nal 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.
H O T F O O D S
40° TO 140°F
(4° TO 60°C)
70° TO 120°F
(21° TO 49°C)
140° TO 165°F
(60° TO 74°C)
C O L D F O O D S
ABOVE 40°F
(ABOVE 4°C)
36°F TO 40°F
(2°C TO 4°C)
F R O Z E N F O O D S
ABOVE 32°F
(ABOVE 0°C)
0° TO 32°F
(-18° TO 0°C)
0°F
(-18°C
OR BELOW
)
OR BELOW