Alto-Shaam 767-SK - Page 14

Pg. 12. 767-SK, 1767-SK INSTALLATION/OPERATION/SERVICE MANUAL
General Holding Guideline
Chefs, cooks and other specialized food service
personnel employ varied methods of cooking.
Proper holding temperatures for a specific food
p
roduct 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.
O P E R A T I N G I N S T R U C T I O N S
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
B
EEF ROAST — Rare
1
30°F
5
4°C
B
EEF ROAST — Med/Well Done
1
55°F
6
8°C
BEEF BRISKET 160° — 175°F 71° — 79°C
CORN BEEF 160° — 175°F 71° — 79°C
P
ASTRAMI
1
60° — 175°F
7
1° — 79°C
PRIME RIB — Rare 130°F 54°C
STEAKS — Broiled/Fried 140° — 160°F 60° — 71°C
R
IBS — Beef or Pork
1
60°F
7
1°C
VEAL 160° — 175°F 71° — 79°C
HAM 160° — 175°F 71° — 79°C
PORK 160° — 175°F 71° — 79°C
LAMB 160° — 175°F 71° — 79°C
P
OU LTRY
CHICKEN — Fried/Baked 160° — 175°F 71° — 79°C
DUCK 160° — 175°F 71° — 79°C
TURKEY 160° — 175°F 71° — 79°C
GENERAL 160° — 175°F 71° — 79°C
F
ISH/SEAFOOD
FISH — Baked/Fried 160° — 175°F 71° — 79°C
LOBSTER 160° — 175°F 71° — 79°C
SHRIMP — Fried 160° — 175°F 71° — 79°C
BAKED GO ODS
BREADS/ROLLS 120° — 140°F 49° — 60°C
M
ISCELLANEOU S
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
TH E H OLDING TEMPE RATUR ES LIS TE D A RE SUGGE STED
GU IDELI NE S O NLY. A LL FOO D HOL DING SHOUL D BE BASED ON
IN TERNA L PRO DU CT TE MPERATURES. ALWAY S FOL LO W L OCAL
HEALTH (HYGI EN E) R EGULATIONS FOR A LL I NTERN AL
TE MPERATURE REQUIRE MENTS.