Alto-Shaam HALO HEAT 200-HFT Kullanım ve Bakım Kılavuzu - Sayfa 3

Ticari Gıda Ekipmanları Alto-Shaam HALO HEAT 200-HFT için çevrimiçi göz atın veya pdf Kullanım ve Bakım Kılavuzu indirin. Alto-Shaam HALO HEAT 200-HFT 16 sayfaları. Hot food table, electric
Ayrıca Alto-Shaam HALO HEAT 200-HFT için: Şartname Sayfası (2 sayfalar)

Sayfayı Yazdır

GENERAL 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