Alto-Shaam Halo Heat 500-GD Експлуатація та технічне обслуговування установки - Сторінка 8

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Alto-Shaam Halo Heat 500-GD Експлуатація та технічне обслуговування установки
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 maxi-
mum natural product moisture preserves the nat-
ural flavor of the product and provides a more
genuine taste. In addition to product moisture
retention, the gentle properties of Halo Heat main-
tain a consistent temperature throughout the cabi-
net 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 safe-
ty 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.
This unit is equipped with a thermostat control
between 60° and 200°F (16° and 93°C). If the unit
is equipped with vents, close the vents for moist
holding and open the vents for crisp holding.
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.
O P E R A T I O N
MEAT
BEEF ROAST — Rare
BEEF ROAST —
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.
# 8 2 0 O p e r a t i o n a n d C a r e M a n u a l • 7.
H O L D I N G T E M P E R A T U R E R A N G E
F A H R E N H E I T
Med/Well Done
160° — 175°F
160° — 175°F
160° — 175°F
140° — 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
140° — 200°F
140° — 200°F
160° — 175°F
C E L S I U S
140°F
60°C
160°F
71°C
71° — 79°C
71° — 79°C
71° — 79°C
140°F
60°C
60° — 71°C
160°F
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
180°F
82°C
180°F
82°C
60° — 93°C
60° — 93°C
71° — 79°C