F O O D H O L D I N G & S A N I TAT I O N
FOOD HOL DIN G - FUNCTI ON & VALUE | GENERAL HOLDING GUIDELINES | ||||||
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In the previous section s, cooking procedure s in | Chefs, cooks and other speci alized food service | ||||||
the Halo Heat Low Temperat ure Cooking and | person nel employ varied method s of coo kin g. | ||||||
Hol ding Ove n have been emph asized. If pract ical | Proper holding temperatures for a specif ic food | ||||||
to the individu al food servi ce operati on, thes e | produ ct must be based on the moist ure conten t of | ||||||
ovens can also be used wit hout the cooking | the produ ct, produ ct densi ty, volume, and proper | ||||||
function to hold foods at proper serving | serv ing tem pera tures. Safe holding tem per atures | ||||||
temp eratur es. Individual holding cab inets can also | must also be correlated with palatability in | ||||||
be used to accomplis h this fun ction. | deter mining the length of hol ding time for a | ||||||
Food produ ction in most food servi ce facili ties | speci fic produ ct. | ||||||
is accomplish ed in a variety of differe nt coo king | Halo Heat mainta ins the maximum amoun t of | ||||||
equi pment. Food quality can be easi ly lost | produ ct moi sture conten t withou t the addit ion of | ||||||
between the time a produc t is remov ed from an | water , water vapor, or stea m. Main tain ing | ||||||
oven and the time of direct | serv ice. Regar dle ss of | maxi mum natural produ ct moistu re pres erves the | |||||
the met hod of preparation , proper handl ing of foo d | natural flavor of the product and provi des a more | ||||||
within this tim e period | is of crit ical importance to | genu ine taste. In addition to produc t moist ure | |||||
the food service | operat or. Halo Heat hot food | retenti on, the gen tle properti es of Halo Heat | |||||
hol din g equipm ent is able to support any typ e of | mai nta in a con sistent tem pera ture througho ut the | ||||||
food preparation | by ext end ing the longest poss ible | cabinet without the necessi ty of a heat distrib utio n | |||||
hol din g life for the widest | vari ety of products . | fan, thereby preventing furth er moistu re los s due | |||||
For maximu m efficienc y, hot food holding | to evapora tion or deh ydra tion. | ||||||
In an enclosed hol ding env ironment , too muc h | |||||||
equipm ent shou ld be selected on the basis of the | |||||||
full range of functions | this equipme nt can provid e | moi sture conten t is a condi tion which can be | |||||
to the individ ual operation. | For example, dough | relieved. A produ ct achieving ext remely high | |||||
proofing, bulk food holdi ng for buffet service or | tem peratures in preparation must be allow ed to | ||||||
other situa tions, | and the transportation of hot foods | decr ease in tem pera ture bef ore bein g pla ced in a | |||||
are some of the major funct ions of thes e cabine ts for | cont rolled hol ding atmosphere. If the produ ct is | ||||||
mult | not allowed to dec rease in temperature, excess ive | ||||||
Halo Heat holding equipment can be a time | cond ensa tion will form increasing the moist ure | ||||||
manageme nt aid, support the food service operation | cont ent on the outs ide of the produc t. To pres erve | ||||||
by extend ing preparat ion times outsid e of peak | the safet y and quality of freshly coo ked foods | ||||||
preparation hours, and provide a quality product in | how ever, a maximum of 1 to 2 minute s must be the | ||||||
prolonged hold ing situat ions. | onl y time period allowed for the initial heat to be | ||||||
Con sult an Alto- Shaa m representativ e for | released from the produ ct. | ||||||
Mos t Halo Heat holding equipment is provided | |||||||
infor mation on compatible | hold ing equi pment or | ||||||
for recomm endation on full systems tail ored to | with a thermosta t control betwe en 60° and 200 °F | ||||||
meet specific requ irement s. | (16 ° to 93°C). If the unit is equ ippe d with ven ts, | ||||||
clo se the vents for moist holding and open the | |||||||
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| vents for crisp hol ding. | |
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| If the unit is equipped with a thermosta t | ||||
| CAU TION |
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| indicating a range of between 1 and 10, use a metal- | ||||
| TO MAINTAIN SAFE TEMPERATURE |
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| RETHERMALIZATION | OR REHEATING |
| stemmed, indicating thermometer to measure the | |||
| LEVELS, COLD FOOD FOR |
| internal temperature of the product(s) being held. | ||||
| MUST NEVER BE ADDED TO THE OVEN |
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| WHILE HOT FOODS ARE BEING HELD. |
| Adjust the thermostat setting to achieve the best | ||||
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| overall setting based on internal product temperature. | |
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