General Holding Guideline

OPERATING INSTRUCTIONS

Chefs, cooks and other specialized food service personnel employ varied methods of cooking. Proper holding temperatures for a specific food product must be based on the moisture content of the product, product density, volume, and proper serving temperatures. Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product.

Halo Heat maintains the maximum amount of product moisture content without the addition of water, water vapor, or steam. Maintaining maximum natural product moisture preserves the natural flavor of the product and provides a more genuine taste. In addition to product moisture retention, the gentle properties of Halo Heat maintain a consistent temperature throughout the cabinet without

the necessity of a heat distribution fan, thereby preventing further moisture loss due to evaporation or dehydration.

When product is removed from a high temperature cooking environment for immediate transfer into equipment with the lower temperature required for hot food holding, condensation can form on the outside of the product and on the inside of plastic containers used in self-service applications. Allowing the product to release the initial steam and heat produced by high temperature cooking can alleviate this condition. To preserve the safety and quality of freshly cooked foods, however, a maximum of 1 to 2 minutes must be the only time period allowed for the initial heat to be released from the product.

Most Halo Heat Holding Equipment is provided with a thermostat control between 60° and 200°F

(16° to 93°C). If the unit is equipped with vents, close

the vents for moist holding and open the vents for crisp holding.

H O L d I N G T E M p E r A T u r E r A N G E

MEAT	FAHrENHEIT	cELSIuS

BEEF ROAST — Rare	130°F	54°C

BEEF ROAST — Med/Well Done	155°F	68°C

BEEF BRISKET	160° — 175°F	71° — 79°C

CORN BEEF	160° — 175°F	71° — 79°C

PASTRAMI	160° — 175°F	71° — 79°C

PRIME RIB — Rare	130°F	54°C

STEAKS — Broiled/Fried	140° — 160°F	60° — 71°C

RIBS — Beef or Pork	160°F	71°C

VEAL	160° — 175°F	71° — 79°C

HAM	160° — 175°F	71° — 79°C

PORK	160° — 175°F	71° — 79°C

LAMB	160° — 175°F	71° — 79°C

pOuLTry

CHICKEN — Fried/Baked	160° — 175°F	71° — 79°C

DUCK	160° — 175°F	71° — 79°C

TURKEY	160° — 175°F	71° — 79°C

GENERAL	160° — 175°F	71° — 79°C

FISH/SEAFOOd

FISH — Baked/Fried	160° — 175°F	71° — 79°C

LOBSTER	160° — 175°F	71° — 79°C

SHRIMP — Fried	160° — 175°F	71° — 79°C

BAKEd GOOdS

BREADS/ROLLS	120° — 140°F	49° — 60°C

MIScELLANEOuS

CASSEROLES	160° — 175°F	71° — 79°C

DOUGH — Proofing	80° — 100°F	27° — 38°C

EGGS —Fried	150° — 160°F	66° — 71°C

FROZEN ENTREES	160° — 175°F	71° — 79°C

HORS D'OEUVRES	160° — 180°F	71° — 82°C

PASTA	160° — 180°F	71° — 82°C

PIZZA	160° — 180°F	71° — 82°C

POTATOES	180°F	82°C

PLATED MEALS	140° — 165°F	60°— 74°C

SAUCES	140° — 200°F	60° — 93°C

SOUP	140° — 200°F	60° — 93°C

VEGETABLES	160° — 175°F	71° — 79°C

THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY. ALL FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.

TH-IIseries • installation/operation/service manual - pg. 13

750-TH-II specifications

The Alto-Shaam 750-TH-II is a state-of-the-art piece of cooking equipment designed for commercial kitchens seeking high performance, efficiency, and versatility. Known for its innovative technologies, this combitherm oven combines the functions of steaming, baking, and roasting, allowing chefs to prepare a wide array of dishes with remarkable precision.

One of the standout features of the 750-TH-II is its advanced digital control system, which offers an intuitive interface for operators. The touchscreen controls provide simple navigation and programming, ensuring that chefs can easily adjust settings for different cooking methods. The programmable recipe feature allows for the storing of up to 1,000 recipes, streamlining the cooking process and ensuring consistency in food quality.

The oven also boasts a unique Halo Heat technology, which utilizes a patented heating system that evenly distributes heat throughout the cooking chamber. This radiant heat cooking method helps retain moisture in food, enhancing the overall flavor and texture of dishes. The 750-TH-II is designed to maintain stable temperatures, reducing the risk of overcooking and ensuring optimal results every time.

With its spacious cooking capacity, the Alto-Shaam 750-TH-II can accommodate large quantities of food, making it ideal for busy restaurants, catering operations, and institutional kitchens. The oven's multiple rack positions allow operators to customize their cooking configurations, while its two-speed fan ensures optimal airflow for even cooking across all levels.

In terms of energy efficiency, the 750-TH-II incorporates insulation that minimizes heat loss, contributing to reduced energy consumption. This not only lowers operational costs but also aligns with sustainability goals, making it an eco-friendly choice for commercial kitchens.

Furthermore, the easy-to-clean features of the Alto-Shaam 750-TH-II simplify maintenance. Its removable water reservoir and self-cleaning options help save valuable time in busy kitchen environments.

In conclusion, the Alto-Shaam 750-TH-II is a versatile, high-performance combitherm oven that combines innovative technology with practical functionalities. Its user-friendly digital controls, efficient cooking methods, large capacity, and easy maintenance make it an essential tool for any commercial kitchen looking to elevate their culinary offerings while optimizing operational efficiency.