Alto-Shaam MN-28656 manual Labor and Equipment Cost Reduction

LOW TEMPERATURE COOKING INTRODUCTION

LABOR AND EQUIPMENT COST REDUCTION

Halo Heat oven s are eas y to ope rate and mai ntai n. After the raw prod uct is pla ced in the ove n and the controls are set , there is no need to check, stir, or adjust the time or the tem perat ure. Mini mal time is spent attending the produ ct during cook ing. Thi s advant age, com bine d with the automa tic con versio n to the hol d cycle, frees key person nel to concen trate on other task s inclu ding fina l produc t and prese ntat ion.

When coo king in a Halo Hea t oven at a

tem pera ture of 250°F (121°C), out side ven ting and

expensi ve exhau st hood s are not necess ary in mos t areas. Kitche ns rema in cooler , lowe ring

energy costs by reducing the exchange of heate d

air. Beca use the oven s do not need outsi de

vent ing, they can be put almost anywhere — in

the cor ner of the kitchen, on a buffe t line, or in a

banque t room. The ovens can also be built into a

counter or, to save space, can be stacked in

combination with another Halo Heat oven or

holding cabinet of the same or similar dimensions.

Cooking at low temperatu res als o reduces

cle anin g time. Most foo d does not norma lly

carboni ze or burn on the inte rior of the oven.

4.