Alto-Shaam 1000 SERIES, 750, 500 manual F O O D H O L D I N G a n d S A N I TAT I O N, C Aution

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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

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

FOOD HOLDING - FUNCTION & VALUE

In the previous section s, cooking procedure s in the Halo Heat Low Temperat ure Cooking and Hol ding Ove n have been emph asized. If pract ical to the individu al food servi ce operati on, thes e ovens can also be used wit hout the cooking function to hold foods at proper serving

temp eratur es. Individua l holding cab inets can also be used to accomplis h this fun ction.

Food produ ction in most food servi ce facili ties

is accomplish ed in a varie ty of differe nt coo king

equi pment.

Food quality can be easi ly lost

between the time a produc t is remov ed from an

oven and the time of direct serv ice.

Regar dle ss of

the met hod of preparation , proper handl ing of foo d

within this

tim e period is of crit ical

importance to

the food service

operat or. Halo Heat hot food

hol din g equipm ent is able to support any typ e of

food preparation

by ext end ing the longest poss ible

hol din g life

for the widest vari ety of products .

For maximu m efficienc y, hot food holding

equipm ent shou ld be selected on the basis of the

full range of functions this equipme nt can provid e

to the individ ual operation.

For example, dough

proofing, bulk food holdi ng for buffet service or

other situa tions and the transportation of hot foods

are some of the major funct ions of thes e cabine ts

for multipu rpose utilit y. When prop erly plan ned,

Halo Heat holding equipment can be a time

manageme nt aid, support the food service

opera tion by extending prepar ation times outside of

peak prepara tion hour s, and prov ide a qualit y

product in prolonged holdin g situations .

Con sult an Alto- Shaam

representativ e for

infor mation on compatible

hold ing equi pment or

for recomm endation on ful l systems tail ored to

meet specific requ irement s.

 

C AUTION

TO MAINTAIN SAFE TEMPERATURE

LEVELS, COLD FOOD FOR

RETHERMALIZATION OR REHEATING

MUST NEVER BE ADDED TO THE OVEN

WHILE HOT FOODS ARE BEING HELD.

GE NE RAL HOL DI NG GUID EL IN ES

Chefs, cooks and other speci alized food service person nel employ varied method s of coo kin g. Proper holding temperatures for a specif ic food produ ct must be based on the moist ure conten t of the produ ct, produ ct densi ty, volume, and proper serv ing tem pera tures. Safe holding tem per atures must also be correlated with palatability in

deter mining the length of hol ding time for a speci fic produ ct.

Halo Heat mainta ins the maximum amoun t of produ ct moi sture conten t withou t the addit ion of water , water vapor, or stea m. Main tain ing

maxi mum natural produ ct moistu re pres erves the natural flavor of the product and provi des a more genu ine taste. In addition to produc t moist ure retenti on, the gen tle properti es of Halo Heat

mai nta in a con sistent tem pera ture througho ut the cabinet without the necessi ty of a heat distrib utio n fan, thereby preventing furth er moistu re los s due to evapora tion or deh ydra tion.

In an enclosed hol ding env ironment , too muc h moi sture conten t is a condi tion which can be relieved. A produ ct achieving ext remely high tem peratures in preparation must be allow ed to decr ease in tem pera ture bef ore bein g pla ced in a cont rolled hol ding atmosphere. If the produ ct is not allowed to dec rease in temperature, excess ive cond ensa tion will form increasing the moist ure cont ent on the outs ide of the produc t. To pres erve the safet y and quality of freshly coo ked foods how ever, a maximum of 1 to 2 minute s must be the onl y time period allowed for the initial heat to be released from the produ ct.

Mos t Halo Heat holding equipment is provided with a thermosta t control betwe en 60° and 200 °F (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 indicating a range of between 1 and 10, use a thermometer to measure the internal temperature of the product(s) being held. Adjust the thermosta t setting to achieve the best overall setting based on internal product temperature.

SECTI ON 7 • FOOD HOLDING AND SANITATION

72.

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Contents LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINES Manual ly Operat ed Oven sSECTIO N 1 Low Temperature Cooking Introduction SECTIO N 3 Clean ing and Mainten anceGE NE RAL INDEX Low Tempera ture Cooki ng Fact sLOW TEMPERATURE COOKING INTRODUC TION Welcome to the cost saving convenience of Low Temperature CookingL O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N LO W TEM PE RATU RE COO KI NG FACTSME AT SH RINK AG E LO W TE MPE RATURE CO OKI NG FACTSTO CALC UL ATE 1. Temperature at which meat is cookedLABOR AND EQUIPMENT COST REDUCTION DESCRIPTION ACCESSORIES DESCRIPTIONM AN UA L C OO K & HO LD O VEN - OPTIO NS & ACCE SSOR IE S 1000-TH-IANY KIND. DO NOT USE WATER JET TO CLEAN AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDHOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF WARRANTY BECOMES VOID IF APPLIANCE IS FLOODEDO P E R AT I O N OV EN COM PART ME NT CONTROLPANEL IDENT IF ICA TION 2. PREH EAT OVEN COOKING and HOLDING PROCEDURES - MANUAL OVENS1. PREPARE OVEN FOR COOKIN G 3. PREPARE PRODUCT FOR COOKINGRED MEA T 8. DETERM INING IF PRO DUCTIS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to the 9. REHEA TING 10. CA RE AND CL EANINGCH EF OPE RATI NG TIP S CLEANING AGENTS CLEANI NG AND PREVENTIVEMAINTENANCE CLEANING MATERIALSDA NGE R DIS CONNECT UNI T FROM POWER SOURCE BEF ORE CLEANI NG OR SER VICINGHOSED DOWN, OR FLOODED WITH WATEROR LIQUID SOLUTION OF D A N GE RPRE HEA T C O O K I N G G U I D E L I N E SOV EN INSTRPRE HE AT THE OVEN Beef Brisket, Fre sh 9 to 13 lb 4 to 6 kg BEEF BRI SKE TMODELS SET HOL D THERMOS TAT1000 BEEF SHOR T RIBSMOD ELS PR EHEAT THE OVEN Short Rib s 10 to 12 oz. piece s130F 54C RARE BEEF STRI PL OI N100 0 SER Opti onalSET HOLD THERMOS TAT COR NE D BE EFCorned Bee f 9 to 12 lb 4 to 5 kg 3 to 4 roastsCooking time depen ds on the desi red degree of donene ss HA MBU RGERS165F 74C Check40 lb 18 kg PRIM E RI BD OOR V ENT S ONE -HA LF OP EN 120 lb 54 kg36 lb 16 kg PR IME RIB SPECI AL2 roasts 100 lb 45 kgRIB EYE Bee f Round, Bottom Goo sene ck , Untri mme d 14 to 23 lb 6 to 10 kg BEEF ROUNDBeef Round, Top In side, Untr imm ed 14 to 23 lb 6 to 10 kg 14 lb 6 kg ROAST S 10 minut es per poundWEIGHT RANGE BEE F ROUNDCAFET ER IA OR STE AMS HIP 40 to 49 lb 18 to 22 kg ROASTS 6 to 8 hoursTEN DERL OIN 6 tenderloi ns8 roast s VEA L LO INPR EHEAT THE OVEN Veal Loin, Trimme d 8 to 10 lb 4 to 5 kg OVEN Lamb Leg, Boneless, Tied 8 to 11 lb 4 to 5 kg LAM B, LEGand plac e directl y on wire shel ves SET HOL D THERMOS18” x 13” x 1” ON SHELV ES LAMB RACKS Frenc hedPR EHEAT THE OVEN Lamb Rack, Roa st Ready, Single , Frenc hed 7-bone 18” x 26” x 1” ON SHELVESPREH EA T THE OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kg HA M, FRE SHMODE LS DOOR VE NTS ONE- HALF O PEN160F 71C HAM, CU RED AND SMO KEDMO DEL S Optiona lPOR K CHOP S 3 roast s POR K LOINPREH EAT THE OVEN Pork Loin, Bonele ss, Tied 8 to 10 lb 4 to 5 kg Boston Butt , Bonel ess 8 to 10 lb 4 to 5 kg C O O K I N G G U I D E L I N E SPOR K SHO ULD ER Pork Loin, Back Rib s BABY BACK RIBS 1-1/2 down 38 kg or less POR K RIB SPREH EAT THE OVEN Spareribs 1-1/2 down 38 kg or less PROC ESSE D MEATS 185F 85C CHICK EN BREASTSPREH EAT THE OVEN Chicke n Breasts, Boneles s 8 oz 227 gram s S ET HOL D THERMOS TAT CHIC KEN , PIE CE S and HA LVE SMO DE LS 30 minu tesCHICK EN, WHO LE PREH EAT THE OVEN Chicke n, Whole 2-1/4 to 2-3/4 lb 1 to 1,2 kgFRYIN G DIRE CTLY FRO M THE OVEN CHIC KEN , FR IED - TWO -STE P ME THODTWO-STEP FRI ED CHICKEN FRYING FROM REFRIGERATED STORAGERock Cor nish Game Hens 12 oz 340 gram s eac h COR NISHHENS 175F 79C1 hou r DUC K, WH OLEPR EH EAT THE OVEN Duck, Who le 4 to 5 lb 2 kg 3 ducks1 turke y TURK EY25 lb 11 kg 2 turkeys2 turke y breasts TU RKEY BREA STPR EH EAT THE OVEN Turkey Breast 10 to 15 lb 5 to 7 kg 4 tur key brea sts2 turk ey roll s TURK EY ROLLPREH EAT THE OVEN Turkey Roll, Precooked, Frozen 8 to 12 lb 4 to 5 kg 4 turkey rollsFISH , BAK ED non eSAL MON ST EAKS 150F 66CTROU T 1 lb 454 gm dre ssedAlways stor e pota toes at room temper ature POT ATOES , BAKEDPREH EAT THE OVEN Potatoes, Bak ing 80 to 90 count 190F 88C203mm to 229mm QUIC HE8 to 9 pie pla te 2 quic hesRICE BAK ED EGG CUSTAR D SH EET CA KE spr ing- form pans CHE ESE CA KE8 to 10 round sprin g-form pansPRODUCT MUST BE FULLY FRO ZEN WHEN PLACED IN A PREHE ATED OVEN FROZE N CON VENIENC E EN TRÉ ES1 00 0 SER IES MODELS750 SER IES FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉESMODELS 1 0 00 SER I ESCORN DOGS PR EC OOK ED FROZ EN FIN GER FO ODSCHI CKEN NUGGET S EGG ROLLS90 minut es BRE AKFAS T SAND WI CH ES , FRES H OR PRE MAD EApproxim ately 36 wrapped sandwiche s per full -si ze shee t pan 160F 66CCOOK IES Approximate pan capaci ty 24 cookies per full-size sheet panApproximat e pan capacity 30 doug hnuts per full-s ize shee t pan DOUGH NUT SPR EH EAT THE OVEN Frozen Pre cooked Doughnuts 45 to 60 minutesPROOFING DOUGH SECTION 4 MIS CEL LANE OU S CONT ROL S AND S M O K E R O P E R AT I O NS M O K I N G O V E N C O N T R O L PA N E L INDICA TORS1. PREPAR E OVEN FOR COOKING COOKING/SMOKING/HOLDING PROCEDURES - MANUAL OVENSWA RNI NG 2. PREHEAT OVE N8. SET SMOKING SM O KINGTIMES TIM ERD AN GE R DISCO NNECT UNI T FROM POW ER SOURCE BEF ORE CLEANI NG OR SER VICINGDANGER SEVER E DAMAGE OR ELECTR ICA L HAZ ARD COULD RES ULTCO OKING & SM OK IN G GUI DEL IN ES SMO KED BE EF BRISK ETSM OKE D BE EF TO NGUE MOD ELSCO OK ING & SM OK IN G GUI DEL INES SM OK ED FR ESH HA MSSM OKE D PORK RIB S MODEL SMO DEL S SMOKE D DUCKSMO KE D TURKE Y 7 67 -S K & 176 7- S KPAN PLACEMENT Pos ition 1, 4 SMOK ED FIS H FIL LE TSWH OL E SMOKE D SALM ON W OO D CHIP CO NTAI NER F UL L D OO R VENT S CLO SED767 - SK SMOK ED SHRI MPC O O K I N G & S M O K I N G G U I D E L I N E S 176 7-SK7 6 7-SK & 1 76 7 -S K COLD SMO KED SALM ONCO OK ING & SM OK ING GUIDEL IN ES ING RED IEN TS REQUIREDGE NE RAL HOL DI NG GUID EL IN ES F O O D H O L D I N G a n d S A N I TAT I O NFOOD HOLDING - FUNCTION & VALUE C AUTIONGENERAL HOLDING CABINET OPERATION Only HOT food should be placed into the cabinetINTERNAL FOOD PRODUCTTEMPERATURES S A NI TATIONCe nter fo r Foo d Saf ety and Ap p lied Nu trition FOOD SAF ETY GUIDELI NESSUMMARY Foo d and Dru g Adm ini str at io nserv ice Alto- Sha am has es tab lish eda twen ty -fo ur hou r emer gen cy call cent erCO OK /HO LD /SE RVE SYS TE MS
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