Alto-Shaam AR-7H ELECTRONIC CONTROL, AR-7H MANUAL CONTROL manual Tation SAN Itatio

Page 13

 

A N TATION

 

 

 

SAN ITATIO

 

N

 

 

 

 

 

 

Food flavor and aroma are usuall y so closely

related that it is difficult,

 

if not impo ssible,

to

sepa rat e them . There is also an impor tant,

and

insepa rable

relationship

bet ween cleanliness

food flavor.

Cleanliness

, top oper ating efficiency,

and appear ance of equipm ent contribute

 

 

consid erably to savory, appet izing foo ds.

 

 

Good equipm ent that is kept clea n, works

 

better and lasts long er.

 

 

 

 

 

 

Mos t food imparts its own par ticular

aroma and

many food s also absorb

exist ing odo rs.

 

 

Unfort unately, during this absorption , there is no

dist inction between GOOD and BAD odor s. The

majori ty of objectionable

flavors and odors

 

troubli ng food service opera tion s are cau sed by

bacteri a growth.

Sourness , rancidity, mustiness ,

stal e or other

OFF flavors

are usually

the result of

germ activity .

 

 

 

 

 

 

 

 

 

The easi est way to insure

full, natural

food flavo r is

through com prehensive clea nline ss. This means

good control

of both

vis ible soil (dirt)

and invis ible

soil (ge rms) . A thoroug h appro ach to sanitation

will provid e essential

clean lin ess . It wil l assu re an

attrac tive appea rance

of equ ipment , along with

maximu m efficiency and utility. More impor tantly,

a good sanitation

prog ram prov ides one of the key

elemen ts in the prevention

of food-bor ne illness es.

A con trolled

holding

envir onm ent for prepared

foods is just one of the import ant factor s

inv olve d

in the prevention

of food-bor ne illn esses .

 

 

Tempe rature

monitoring

and control during

 

receiving, stor age , preparat ion, and the servic e of foods are of equal importa nce.

The mos t accu rate method of measuri ng safe temperatures of both hot and cold foods is by intern al product temperature. A quali ty thermome ter is an effecti ve tool for this purpose, and should be routinely used on all produc ts that requ ire holdin g at a specific temperat ure.

A comprehensive sanitation program shou ld focus on the training of staff in basic sanit ation procedu res. This includes personal hygiene, proper handling of raw food s, cook ing to a safe intern al product temperature, and the routine monitorin g of internal temperatures from receiving through service .

Most food-b orne illness es can be preven ted through proper temperature con trol and a

com prehensive program of sanitation. Both the se factors are import ant to build quality servic e as the fou ndation of cust omer satisf action. Safe food handling practice s to prevent food-b orn e illness is of cri tical import ance to the health and safe ty of your custo mers.

HACCP, an acronym for Hazard Analysis (at) Critica l Control Poi nts, is a quality control progra m of operating proce dures to assure food integri ty, qua lity, and safety. Taking steps neces sary to augment foo d safet y practices are both cost

effec tive and relatively simple. Whi le HACCP guide lines go far beyond the scop e of this manu al, addit ional inform ation is available by contac ting:

CENTER FOR FOOD SAFETY AND APPLIED NUTRITION FOOD AND DRUG ADMINISTRATION 1-888-SAFEFOOD

INTERNAL FOOD PRODUCTTEMPERATURES

HOT FOODS

 

DANGER ZONE

40° TO 140°F

(4° TO 60°C)

 

 

 

 

 

 

 

CRITICAL ZONE

70° TO 120°F

(21° TO 49°C)

 

 

 

 

 

 

 

SAFE ZONE

140° TO 165°F

(60° TO 74°C)

 

 

 

 

 

 

 

 

COLD FOODS

 

 

 

DANGER ZONE

ABOVE 40°F

(ABOVE 4°C)

 

 

 

 

 

 

 

SAFE ZONE

36°F TO 40°F

(2°C TO 4°C)

 

 

 

 

 

 

 

 

FROZEN FOODS

 

 

 

DANGER ZONE

ABOVE 32°F

(ABOVE 0°C)

 

 

 

 

 

 

 

CRITICAL ZONE

0° TO 32°F

(-18° TO 0°C)

 

 

 

 

 

 

 

SAFE ZONE

0°F or below

(-18°C or below)

 

 

 

 

 

 

AR-7 H Hot Holdi ng Roti ss eri e Companion Operat ion & Care Manual • 12

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Contents USA INS Tallati on Operatio N Mainten ANC EUnpack I NG Deli VeryDAN GER Safety Proc Edures Preca UTI ONSWA Rning AU TI onAN GER AU TIO NSTA LLA TIO N SIT E Inst AllationSI TE Inst Alla Tion INS TAL LAT IONELE Ctrical CON Nection DA NGE REL ECT RIC AL AU Tion STACKIAR-7HNG CO MBI Nati on S Fact ORYARINSTALLE-7HDAU TI O N STA CK ING COM BIN AT Ions & Insta Llat ION RE QU IrementsSTA CK ING in Stru Ction S Opera Ting Inst Ructio NS AN GE RAR-7 H OP TI ONS & ACC ESS ORI ES Reset the Thermost AT to 160F 71C Heating ProcedureTher Mostat Calib Ration Load the CAB Inet with HOT Food onlyOP ER Ating Instru Ction S Gene RAL Holding Guidelines Opera Ting INS Tructio NSOL DIN G T EM PE R AT U RE Range Tation SAN Itatio CA Ution Care and CleaningLeaning and PR Eventi VE MAI Ntenance Clean Daily CAR E AN D Cleanin GCA UTI on Trou Bles Hooti NG GU ID E Electronic ROL SE RviceTrou Bles Hooti NG GU ID E Manual Control Trou BLE Possible Cause RemedyDA NG ER SE RVI CE VIE W 1 FU LL AS Sembly ServiceServ IC E SE RVI CE VIE W 2 in TE Rior Service VI EW SE RVI CE VIE W 3 SI NG LE Pane Flat Glas S Door Warn I NGSER VI CE VI EW 4 ST AIN Less Steel Back PA NEL Back ReplacementSE Rvice VI EW 5 DOU BLE PA NE Curved GLA SS Door WA RNI NGFasteners Required SER VI CE VI EW 5A DOU BLE Pane CUR VED GLA SS DoorServ IC E Cabl E Replacement KIT SE RVI CE VIE W 2 INT ERI or SER Vice View Servrviceice Part S LIS TSE Rvice VI EW 4 STA in LE SS Stee L Back Pane L SER VI CE VI EW 7 ELE Ctrical Elec Troni C Control SER VI CE VI EW 6 ELE Ctrical Manu AL CON TrolPage Page Page Page Page Page TR Ansp Ortati on Damage

AR-7H ELECTRONIC CONTROL, AR-7H MANUAL CONTROL, Hot Holding Rotisserie Companion specifications

The Alto-Shaam Hot Holding Rotisserie Companion is a versatile and efficient addition to any kitchen, whether in a restaurant, deli, or catering business. Designed for both manual and electronic control options, the AR-7H series offers flexibility and precision in food preparation and holding.

One of the standout features of the AR-7H MANUAL CONTROL model is its straightforward operation. With simple dial controls, users can easily set the temperature, allowing for optimal results when preparing various proteins. This model is particularly advantageous in environments where staff may require training, as the intuitive interfaces facilitate quick learning and effective use.

On the other hand, the AR-7H ELECTRONIC CONTROL model integrates advanced technology that elevates food holding capabilities. With an intuitive digital display and programmable settings, operators can precisely control cooking times and temperatures. The electronic model features a built-in recipe memory that allows restaurants to standardize their cooking processes and ensure consistency in flavor and quality across batches.

Both models utilize Alto-Shaam’s patented Halo Heat technology, which provides even and consistent heat distribution without the use of traditional flame methods. This gentle heat not only enhances food quality but also ensures that meats remain juicy and tender while keeping them safe for extended holding periods. The result is a product that maintains its temperature without compromising texture or flavor.

Also notable in these units is the humidification system; it creates the perfect environment for holding food. The moisture retention feature prevents drying out, ensuring that rotisserie chickens and other menu items remain succulent and appealing. This characteristic is essential for high-demand settings where food quality directly impacts customer satisfaction.

Additionally, the AR-7H series is designed with ease of maintenance in mind. The removable racks and non-stick surfaces make cleaning a breeze, allowing operators to focus more on cooking than on labor-intensive cleanup.

In conclusion, the Alto-Shaam Hot Holding Rotisserie Companion AR-7H MANUAL CONTROL and AR-7H ELECTRONIC CONTROL models represent exceptional tools for foodservice professionals. Their innovative technologies, user-friendly interfaces, and commitment to quality make them invaluable in maintaining the high standards required in today’s competitive dining landscape. Whether one opts for the manual simplicity or the advanced features of the electronic model, both promise to enhance food service operations significantly.
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