Sa n i t a t i o n

Food ﬂavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food ﬂavor. Cleanliness, top operating efficiency, and appearance of equipment contribute considerably to savory, appetizing foods. Good equipment that is kept clean, works better and lasts longer.

Most food imparts its own particular aroma and many foods also absorb existing odors. Unfortunately, during this absorption there is not distinction between GOOD and BAD odors The majority of objectionable ﬂavors and odors troubling food service operations are caused by bacteria growth. Sourness, rancidity, mustiness, stale or other OFF ﬂavors are usually the result of germ activity.

The easiest way to insure full, natural food ﬂavor is through comprehensive cleanliness. This means good control of both visible soil (dirt) and invisible soil (germs). A through approach to sanitation will provide essential cleanliness. It will assure an attractive

appearance of equipment, along with maximum efficiency and utility. More importantly, a good sanitation program provides one of the key elements in the prevention of food-borne illnesses.

A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food-borne illnesses. Temperature monitoring and control during receiving, storage, preparation, and the service of foods are of equal importance.

The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature. A quality thermometer is an effective tool for this purpose, and should be routinely used on all products that require holding at a specific temperature.

A comprehensive sanitation program should focus on the training of staff in basic sanitation procedures. This includes personal hygiene, proper handling of raw foods, cooking to a safe internal product temperature, nd the routine monitoring of internal temperatures from receiving through service.

Most food-borne illnesses can be prevented through proper temperature control and a comprehensive program of sanitation. Both these factors are important to build quality service as the foundation of customer satisfaction. Safe food handling practices to prevent food- borne illness is of critical importance to the health and safety of your customers.

HACCP, an acronym for Hazard Analysis (at) Critical Control Points, is a quality control program of operating procedures to assure food integrity, quality, and safety. Taking steps necessary to augment food safety practices is both cost effective and relatively simple. While HACCP guidelines go far beyond the scope of this manual, additional information is available by contacting:

CENTER FOR FOOD SAFETY AND APPLIED

NUTRITION FOOD AND DRUG ADMINISTRATION

1-888-SAFEFOOD

INTERNAL FOOD PRODUCT TEMPERATURES

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° TO 40°F	(2° 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)

simple control smokers • installation/operation/service manual - pg. 17

1000-SK/II, 1000-SK-I, 1767-SK specifications

Alto-Shaam has established itself as a leader in the foodservice equipment industry, particularly known for its innovative cooking and holding technologies. Among its premier offerings are the Alto-Shaam 767-SK, 1767-SK, 1000-SK-I, and 1000-SK/II models, each designed to meet the diverse needs of commercial kitchens while promoting efficiency, quality, and simplicity.

The Alto-Shaam 767-SK stands out with its ability to provide consistent heated holding for various foods. Featuring Signature Cook & Hold technology, this unit can hold food at precise temperatures, which helps to enhance flavors and maintain quality. With a temperature range of 140°F to 200°F, it is ideal for items such as roasted meats and baked goods. Its design also allows for easy cleaning and maintenance, ensuring long-term reliability in busy kitchen environments.

The 1767-SK model is a versatile holding cabinet that places an emphasis on space efficiency without compromising capacity. With a compact footprint, it accommodates a variety of food items while maintaining optimal temperature control. This model employs a patented Halo Heat technology, designed to provide even heat distribution, preventing moisture loss and preserving food texture and taste.

The Alto-Shaam 1000-SK-I and 1000-SK/II further enhance the brand's reputation for quality with advanced features tailored for high-demand settings. Both models integrate Smart Control technology, allowing operators to program and monitor cooking parameters digitally. This capability ensures consistent results and reduces variations in food quality, which is critical for establishments focused on delivering an exceptional dining experience.

A notable common feature across these models is their energy efficiency. Utilizing innovative thermal technology, these units require less power compared to traditional options, making them environmentally friendly and cost-effective for any foodservice operation. Additionally, all models come equipped with durable stainless steel construction, ensuring long-lasting performance even in the most demanding kitchen environments.

In summary, the Alto-Shaam 767-SK, 1767-SK, 1000-SK-I, and 1000-SK/II represent a blend of advanced technology, efficient design, and consistent performance. Whether in a restaurant, catering operation, or institutional kitchen, these units cater to the specific needs of operators and chefs, ensuring that every dish served is of the highest possible quality. By investing in these innovative solutions, establishments can effectively improve their service and maintain customer satisfaction.