Alto-Shaam 1000-UP handleiding
Handleiding
Je bekijkt pagina 19 van 45
G E N E R A L H O L D I N G G U I D E L I N E S
O P E R A T I O N
500-S, 750-S, 1000-S, 1000-UP • INSTALLATION/OPERATION/SERVICE MANUAL • 18.
C
hefs, 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.
H O L D I N G T E M P E R A T U R E R A N G E
MEAT FAHRENHEIT CELSIUS
BEEF ROAST — Rare 130°F 54°C
BEEF ROAST — Med/Well Done 155°F 68°C
BEEF BRISKET 160° — 175°F 71° — 79°C
C
ORN BEEF
1
60° — 175°F
7
1° — 79°C
PASTRAMI 160° — 175°F 71° — 79°C
PRIME RIB — Rare 130°F 54°C
S
TEAKS — Broiled/Fried
1
40° — 160°F
6
0° — 71°C
R
IBS — Beef or Pork
1
60°F
7
1°C
VEAL 160° — 175°F 71° — 79°C
H
AM
1
60° — 175°F
7
1° — 79°C
P
ORK
1
60° — 175°F
7
1° — 79°C
L
AMB
1
60° — 175°F
7
1° — 79°C
POULT RY
CHICKEN — Fried/Baked 160° — 175°F 71° — 79°C
D
UCK
1
60° — 175°F
7
1° — 79°C
T
URKEY
1
60° — 175°F
7
1° — 79°C
GENERAL 160° — 175°F 71° — 79°C
FISH/SE AFOO D
F
ISH — Baked/Fried
1
60° — 175°F
7
1° — 79°C
L
OBSTER
1
60° — 175°F
7
1° — 79°C
SHRIMP — Fried 160° — 175°F 71° — 79°C
B
AKED GOOD S
B
READS/ROLLS
1
20° — 140°F
4
9° — 60°C
MISCELL ANEO US
CASSEROLES 160° — 175°F 71° — 79°C
DOUGH — Proofing 80° — 100°F 27° — 38°C
EGGS —Fried 150° — 160°F 66° — 71°C
FROZEN ENTREES 160° — 175°F 71° — 79°C
HORS D'OEUVRES 160° — 180°F 71° — 82°C
PASTA 160° — 180°F 71° — 82°C
PIZZA 160° — 180°F 71° — 82°C
POTATOES 180°F 82°C
PLATED MEALS 140° — 165°F 60°— 74°C
SAUCES 140° — 200°F 60° — 93°C
SOUP 140° — 200°F 60° — 93°C
VEGETABLES 160° — 175°F 71° — 79°C
THE HOLDIN G TEM PERAT UR ES LISTE D ARE SU GG ESTED
GUIDE LI NE S ONLY. AL L FOO D HOL DING SHOUL D BE BAS ED ON
INTER NA L PRO DUCT TEM PE RATUR ES. A LWAYS FO LL OW LO CA L
HEALTH (HY GIENE ) REG ULATI ON S FOR AL L INT ERN AL
TEMPE RATUR E REQ UIREM EN TS.
Bekijk gratis de handleiding van Alto-Shaam 1000-UP, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.
Productinformatie
| Merk | Alto-Shaam |
| Model | 1000-UP |
| Categorie | Niet gecategoriseerd |
| Taal | Nederlands |
| Grootte | 8453 MB |
