Alto-Shaam MN-28656 manual CAU Tion

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
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 i-purpose utilit y. When prop erly plan ned,					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
					vents for crisp hol ding.
					If the unit is equipped with a thermosta t
	CAU TION
					indicating a range of between 1 and 10, use a metal-
	TO MAINTAIN SAFE TEMPERATURE
	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
	WHILE HOT FOODS ARE BEING HELD.				Adjust the thermostat setting to achieve the best
					overall setting based on internal product temperature.

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