OPERATING INSTRUCTIONS
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 21.
RETHERM MODE CHEF OPERATING TIPS
Since plated meals consist of dissimilar products, there are
several important factors to consider in order to produce
the nest results. Product density (compactness), thickness,
quantity of product on each plate, and quantity of plates
all relate to the length of time necessary to reheat. Again,
experience is the best method to determine reheating
time. Once the time has been determined and recorded
for a specic meal, the results will be consistent for future
reheating times.
HELPFUL HINTS FOR REHEATING
ON THE PLATE
• All food components on the plate should be of similar
densities and thickness.
• Arrange all food components evenly on the plate.
• Avoid excessive overlapping of product.
• Sauces must be heated and added to product after
reheating.
• A mixed variety of meals can be reheated at the same time.
À LA CARTE RETHERMALIZATION
À la carte rethermalization is designed to take a single plate
from a refrigerated temperature to serving temperature
for immediate service. Plates are prepared in advance,
covered, and refrigerated. Preheat the Combitherm oven.
Remove plate from refrigeration and place in the oven at
275°F (135°C) for an uncovered plate or 300°F (150°C) for
a covered plate. Plates with meat components will take
more time than plates containing all vegetable components.
Follow internal temperature requirements for reheating and
allow for override time. After reheating, remove the plate
from the oven, add any sauces, garnish, and serve. This
process can be repeated as required.
For the most efcient continuous service, it is suggested that
the Combitherm oven be dedicated to the rethermalization
process during serving hours.
BANQUET RETHERMALIZATION
Banquet rethermalization is designed for high volume, full or
partial load (multiple plate) reheating.
Plates are assembled in advance, covered, and refrigerated
or loaded on the roll-in cart and refrigerated. Preheat the
Combitherm oven at 275°F (135°C) for uncovered plates
or 300°F (150°C) for covered plates. Remove plates or the
roll-in cart from refrigeration, load in the oven and set timer
as required. Follow internal temperature requirements for
reheating and allow for override time. Remove the plates or
roll-in cart from the Combitherm.
Placing our thermal blanket cover over the roll-in cart keeps
food hot for 20 to 40 minutes, depending on the type of food,
retherm temperature, and environmental factors. For longer
holding times, roll the cart into the CombiMate® companion
holding cabinet.
RETHERMALIZING PREFABRICATED AND
VACUUM-PACKED FROZEN FOODS
For bulk product rethermalization, completely defrost
product bags in walk-in cooler. DO NOT REMOVE
PRODUCT FROM THE BAG. Load thawed bags in
preheated oven and rethermalize in the Low Temperature
Steam mode until the required internal temperature is
reached. Place rethermalized bags in a preheated holding
cabinet set at 140° to 165°F (60° to 74°C) until ready
for service.
For large volume on-the-plate regeneration, defrost bags in
walk-in cooler. Open bags and plate per menu requirements
in a (maximum) 55°F (13°C) refrigerated room. Place on
Alto-Shaam roll-in cart (trolley), and roll into Combitherm
oven preheated at 275°F (135°C).
Regenerate in the Convection mode for 3 to 5 minutes.
Switch to the Retherm mode for an additional 3 minutes
or more if required. Placing our thermal blanket cover
over the roll-in cart keeps food hot for 20 to 40 minutes,
depending on the type of food, retherm temperature, and
environmental factors. For longer holding times, roll the cart
into the CombiMate® companion holding cabinet.
PLATE COVERS MUST BE USED FOR ON-THE-PLATE REGENERATION.
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