Alto-Shaam 1000-TH SERIES, 750-TH SERIES, 500-TH SERIES manual Food Safety Guidelines

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F O O D H O L D I N G a n d S A N I TAT I O N

FOOD SAFETY GUIDELINES

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 are both cost effective and relatively simple. While HACCP guidelines go far beyond the scope of this booklet, additional information is available by contacting the USDA/FDA Food-borne Illness Education Information Center.

A ll h e ate d food m u st be m aintain e d at 140°F to 150°F (60°C to 65°C) afte r be ing h e ate d . Food s th at h ave be e n h e ate d followe d by re frig e rate d storag e m u st be re h e ate d to a m in im u m of 165°F (74°C) to p re ve nt bacte ria g rowth .

All stored food items must be covered and placed ● in a cooler or freezer at a minimum height of

6-inches (152mm) above the floor.

Employees serving food, preparing food, or washing ● utensils must wear an effective hair covering.

Employees must wash their hands before serving ● or preparing food.

Soap and towels must be provided at the hand-sink ● which must only be used for washing hands.

No smoking or use of tobacco products is allowed ● in the food preparation or service area.

All serving containers must be stored with food ● contact surfaces covered or in the down position.

All utensils must be washed in a three- ● compartment sink and dipped in a final

sanitation rinse. A pH test kit must be used to check the rinse water.

Food preparation surfaces must not be used for ● the storage of non-food items.

● All cold food must be stored at or below 40°F (4°C). Frozen foods must not be thawed at room

● temperature nor in water. Use the cooler for thawing and thaw foods slowly.

SUMMARY

In the United States, the Food and Drug Administration has a published Food Code as a reference guide for the prevention of food-borne illness in retail outlets such as restaurants, institutions and grocery stores. Provisions of this Food Code are compatible with the concept and terminology of Hazard Analysis (at) Critical Control Points (HACCP) and contains expanded provisions for food safety. The FDA publication, along with local codes, should be the final word with regard to all issues regarding food safety and sanitation in the U.S. For more information contact:

Center for Food Safety and Applied Nutrition

Food and Drug Administration

PHONE: 1-888-SAFEFOOD

www.foodsafety.gov

SECTION 7 • FOOD HOLDING AND SANITATION

75.

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Contents LOW Temperature Cooki NG and Holding GUI Delines Prod uct Ind ex Oven Prehea tin g Ins tructio ns Beef Alto-Shaam Halo HeatLOW Temperat URE Cook ING Introduc Tion LO W TEM PE Ratu RE COO KI NG Facts Shrinkage Control and Cooking Time LO W TE MPE Rature CO OKI NG FactsLabor and Equipment Cost Reduction AN UA L C OO K & HO LD O VEN Optio NS & Acce Ssor IE S E R AT I O N Oven Char Acteristi CS OV EN COM Part ME NT Control Panel Ident if ICA Tion Cooking and Holding Procedures Manual Ovens Requires product s such as red meat to Uni ted State s FDA foodRemain in HO LD for a specif ied time Per iod. Thi s hol ding time requir ementRehea Ting Phone 800 8.8 74 4 or CH EF OPE Rati NG TIP SCleaning and Preventive Maintenance Clean Daily Frozen Convenience Entrée Pans Cooking GuidelinesRoast To 4 roast s To 3 roasts Beef BRI SKE TRoasts To 8 roasts To 9 roasts Up to 40 lb 18 kg Up to 100 lb 45 kgPR Eheat the Oven Short Rib s 10 to 12 oz. piece s Beef Shor T RibsFul l-siz e sheet pan Full- size sheet pan 18 x 13 x 18 x 26 x140F 60C Beef Stri PL OI NPlu s add 8 minute s for each add itiona l roast RoastsCorned Bee f 9 to 12 lb 4 to 5 kg COR NE D be EFOr more hou rs To 4 roasts To 3 roastsHA MBU Rgers To 6 hours Prim E RI BHighly Recom mende d Roast36 lb 16 kg 100 lb 45 kg PR IME RIB Speci ALAn overn igh t cook and hold can be done with this cut Opti onal RIB EYEBeef Round 40 to 49 lb 18 to 22 kg Roasts 6 to 8 hours BEE F Round Cafet ER IA or STE AMS HIP50 to 80 lb 23 to 36 kg Roasts To 12 hours Roast To 2 roastsFull Load to Rare 1 hour TEN Derl OINHou r Tenderloi nsVEA L LO Sea son as desired and place directl y on wire shelvesPR Eheat the Oven Veal Loin, Trimme d 8 to 10 lb 4 to 5 kg Not RecommendedLAM B, LEG Plac e directl y on wire shel vesGN 1/1 x 20mm GN 2/1 x 20mm 2 hours Full Loa d18 x 13 x 1 on Shelv ES 18 x 26 x 1 on Shelves Preh EA T the OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kg HA M, FRE SHTo 4 hams To 3 hams To 8 hamsHAM, CU RED and SMO KED Place ham directly on wire she lves for coo kin gTo 2 hours NonePOR K Chop S Highl y Reco mmen ded POR K LoinRoasts per pan Seas on as desir ed and plac e in pansUp to 40 lb 18 kg Up to 100 lb 45 kg 12 x 20 x 2-1/2 12 x 20 x 2-1 /2Half-si ze sheet pan Full-s ize she et pan POR K RIB SOptiona l 170F 77C Proc Esse D Meats2 to 2 hou rs Full Load Half-si ze sheet pans Ful l-siz e sheet pans Chick EN Breasts275F 135C 2 to 3 hours Ful l Loa d 275 to 300F 135 to 149C185F 85 C Ful l-siz e sheet pan Full- size sheet panChick EN, WHO LE Foll OW Load Capacities for CHICKEN, Pieces & Halves Chic KEN , FR IED TWO -STE P ME ThodCornish hens COR Nish HensRock Cor nish Game Hens 12 oz 340 gram s eac h PR EH EAT the Oven Duck, Who le 4 to 5 lb 2 kg DUC K, WH OLE300F 149C DucksTurke y Tur keys Turk EYTurke y Turkeys Tur keys PR EH EAT the Oven Turkey Breast 10 to 15 lb 5 to 7 kg TU Rkey Brea STTurke y breasts Tur key brea sts Turkey breasts Turke y breasts Turke y breas ts Turkey breast sTo 4 hou rs Full Load Turk EY RollTo 8 hours Turk ey roll s Turkey rolls Tur key rollsFish , BAK ED 28 to 32 salmon steaks SAL MON ST Eaks2 hou rs Full Load Trou T Preh EAT the Oven Potatoes, Bak ing 80 to 90 count POT Atoes , Baked190F 88C 30 to 36 potatoes203mm to 229mm Quic HETo 9 pie pla te Rice Minu tes, 4 oz. ram ekins Up to 3 hou rs for 4 stea m pans BAK ED EGG Custar D2 hours Ful l Loa d SH EET CA KEMinutes to 2-3 hou rs depend ing on pan depth CHE ESE CA KETo 10 round Spr ing- form pans Sprin g-form pans Spri ng-f orm pansFoil half -siz e pans Hal f-siz e pans Froze N CON Venienc E EN TRÉ ESFoil half -siz e pans Half-si ze pans 4 qts 10 x 12 x 2-1/200 SER I ES Froz EN POR TIO NED CON VEN IEN CE Entr ÉESSER IES Appr oxim atel y Per full -siz e sheet pan PR EC OOK ED Froz EN FIN GER FO ODSAppr oximatel y Per full -siz e sheet pan 30 to 45 minu tes 45 to 60 minut es Minute sMinut es BRE Akfas T Sand WI CH ES , Fres H or PRE MAD ENon e To 3 hoursApproximate pan capaci ty 24 cookies per full-size sheet pan Cook IES45 to 60 minutes Dough NUT SPR EH EAT the Oven Frozen Pre cooked Doughnuts Proofing Dough MIS CEL Lane OU S O K E R O P E R AT I O N Preheat Oven COOKING/SMOKING/HOLDING Procedures Manual OvensWith a minimal amount of smoking time is suggested ONE-STEP Cooking Smoked Beef Tongue Smoked Beef BrisketSmoked Fresh Hams Smoked Pork Ribs Smoked Turkey Smoked DuckN I M U M H O L D I N G T I M E R E Q U I R E D 1 hour T H O L D T H E R M O S TAT 160FN I M U M H O L D I N G T I M E R E Q U I R E D none Smoked Fish FilletsWhole Smoked Salmon Shrimp 16 to 20 count Smoked ShrimpCold Smoked Salmon O D H O L D I N G a n d S a N I TAT I O N General Holding Cabinet Operation HOT Foods Food Safety Guidelines Page CO OK /HO LD /SE RVE SYS TE MS

1000-TH SERIES, 500-TH SERIES, 750-TH SERIES specifications

Alto-Shaam is a well-respected name in the foodservice industry, known for its innovative cooking and holding technologies. Among its prominent offerings are the 750-TH Series, 500-TH Series, and 1000-TH Series, each designed to deliver high-quality food while enhancing operational efficiency.

The 750-TH Series is notable for its versatility and robust features. It utilizes Halo Heat technology, which provides gentle, uniform heat without the use of fans, ensuring that food retains its quality and flavor. This technology not only maintains the ideal serving temperature but also minimizes moisture loss, resulting in moist, delicious dishes. The 750-TH Series is designed for high volume preparation and holding, equipped with a large capacity that can handle multiple food pans simultaneously. With digital controls that allow for precise temperature adjustments, operators can easily customize settings to accommodate various menu items.

The 500-TH Series is designed for smaller operations that still demand high performance. This series maintains the same Halo Heat technology, ensuring that the quality of food is upheld while providing energy savings. Compact and efficient, the 500-TH Series is ideal for kitchens with limited space but high expectations. The intuitive control panel allows for easy monitoring of temperatures and times, making it user-friendly. Its sleek design also ensures that it seamlessly fits into any kitchen aesthetic while maintaining functionality.

The 1000-TH Series represents the pinnacle of Alto-Shaam’s technology, geared towards the most demanding commercial kitchens. With enhanced capacity and advanced features, it offers exceptional performance for large-scale operations. The 1000-TH Series also incorporates intelligent controls that provide real-time monitoring and alerts, allowing chefs to maintain optimal food quality with minimal supervision. The robust construction and efficient design make it a reliable option for high-volume cooking situations.

Overall, the 750-TH, 500-TH, and 1000-TH Series from Alto-Shaam embody the perfect blend of innovation, versatility, and efficiency. Each series features Halo Heat technology, user-friendly controls, and a focus on retaining food quality, making them essential tools in any foodservice operation. Whether you are running a small café or a large-scale restaurant, Alto-Shaam's solutions are designed to elevate your cooking and holding processes, ensuring that every dish served is of the highest standard.
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