Alto-Shaam 1000-TH-I manual NI Tation

Page 14

S A NI TATION

Food flavor and aroma are usuall y so closely

related that it is difficult,

 

if not impo ssible,

to

sepa rat e them . There is also an impor tant,

and

insepa rable

relationship

bet ween cleanliness

food flavor.

Cleanliness

, top oper ating efficiency,

and appear ance of equipm ent contribute

 

 

consid erably to savory, appet izing foo ds.

 

 

Good equipm ent that is kept clea n, works

 

better and lasts long er.

 

 

 

 

 

Mos t food imparts its own par ticular

aroma and

many food s also absorb

exist ing odo rs.

 

 

Unfort unately, during this absorption , there is no

dist inction between GOOD and BAD odor s. The

majori ty of objectionable

flavors and odors

 

troubli ng food service opera tion s are cau sed by

bacteri a growth.

Sourness , rancidity, mustiness ,

stal e or other

OFF flavors

are usually

the result of

germ activity .

 

 

 

 

 

 

 

 

The easi est way to insure

full, natural

food flavo r is

through com prehensive clea nline ss. This means

good control

of both

vis ible soil (dirt)

and invis ible

soil (ge rms) . A thoroug h appro ach to sanitation

will provid e essential

clean lin ess . It wil l assu re an

attrac tive appea rance

of equ ipment , along with

maximu m efficiency and utility. More impor tantly,

a good sanitation

prog ram prov ides one of the key

elemen ts in the prevention

of food-bor ne illness es.

A con trolled

holding

envir onm ent for prepared

foods is just one of the import ant factor s

inv olve d

in the prevention

of food-bor ne illn esses .

 

 

Tempe rature

monitoring

and control during

 

receiving, stor age , preparat ion, and the servic e of foods are of equal importa nce.

The mos t accu rate method of measuri ng safe temperatures of both hot and cold foods is by intern al product temperature. A quali ty thermome ter is an effecti ve tool for this purpose, and should be routinely used on all produc ts that requ ire holdin g at a specific temperat ure.

A comprehensive sanitation program shou ld focus on the training of staff in basic sanit ation procedu res. This includes personal hygiene, proper handling of raw food s, cook ing to a safe intern al product temperature, and the routine monitorin g of internal temperatures from receiving through service .

Most food-b orne illness es can be preven ted through proper temperature con trol and a

com prehensive program of sanitation. Both the se factors are import ant to build quality servic e as the fou ndation of cust omer satisf action. Safe food handling practice s to prevent food-b orn e illness is of cri tical import ance to the health and safe ty of your custo mers.

HACCP, an acronym for Hazard Analysis (at) Critica l Control Poi nts, is a quality control progra m of operating proce dures to assure food integri ty, qua lity, and safety. Taking steps neces sary to augment foo d safet y practices are both cost

effec tive and relatively simple. Whi le HACCP guide lines go far beyond the scop e of this manu al, addit ional inform ation is available by contac ting:

CENTER FOR FOOD SAFETY AND APPLIED NUTRITION FOOD AND DRUG ADMINISTRATION 1-888-SAFEFOOD

INTERNAL FOOD PRODUCTTEMPERATURES

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°F TO 40°F

(2°C 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)

 

 

 

 

 

1000-TH- I IN STALLA TIO N/OPERAT ION /SER VICE MA NUAL

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Contents Inst Allat ION Oper Ation Mainte NanceDeli Very Unpack I NGWA Rning Safety Proc Edures Preca UTI ONSDAN GER AU TI onINS Tallatio N AU TIO NAN GER ITE INS TA LL Atio NINS TAL LAT I on SI TE INS Tallatio NLevel ING WAR NI NGSI TE INS Tallatio RES Trai NT Requirements -MO BIL E EquipmentDrip Traay Installationtall Ation Instrst Ructtions WAR NingElectr IC AL Conne CTI on AN GE RINS Tallatio User Safe TY Infor Mation ANG EROP E R ATI NG I NST RUC Tions TA RT-UP OP ER AT IO NCookin G Oven Characte Ristics OP Eratin G Instru Ctio N SManual Contro L Operat ION General Holdi ng Guidel ine CAR E and CLE Anin G Cleaning AgentsCleaning Materials Leaning and PR Eventi VE MAI NtenanceAre Lean ING DA NGE RDA NG ER Sever E Damage or Elect Rical Hazard Could ResultNI Tation Ther Mostat Calib Ration SE RVI CEThermosta T/P Ilot Ligh T Sequenc E Trou BLE Possible Cause Remedy Ervic ETrou BLE SH Ooti NG CH Eckli ST H- I Service View EXT Erior Interio rH- I Parts LI ST Exterior Desc RIP Tion QTY100 0- TH -I Service VI EW Elect RI CAL Top Uni t, FrontDAN GE R LIS T EL ECT RI CALTH-IINST Allat IO N/OPERATI ON/SER Vice MA Nual TH- I in Stalla TIO N /OPERAT ION /SER Vice MA Nual Limited

1000-TH-I specifications

The Alto-Shaam 1000-TH-I is a state-of-the-art heated holding cabinet designed for commercial kitchens seeking efficiency and versatility in food service. This innovative appliance exemplifies Alto-Shaam's commitment to quality, reliability, and advanced technology in food holding and serving.

One of the standout features of the 1000-TH-I is its patented Halo Heat technology. This unique system evenly distributes heat throughout the cabinet, ensuring that food is held at optimal serving temperatures without compromising quality. This technology prevents food from drying out, preserving moisture and flavors, making it ideal for holding a wide range of dishes, from roasted meats to delicate pastries.

The Alto-Shaam 1000-TH-I is designed with user convenience in mind. It offers precise temperature control, allowing operators to set the desired holding temperatures with accuracy. The temperature range extends from 60°F to 200°F, providing the flexibility needed for various food types and service styles. The intuitive digital controls make it easy to monitor and adjust settings, ensuring that food remains at the perfect temperature throughout service.

Another key characteristic of the 1000-TH-I is its robust construction. Built from high-quality stainless steel, the cabinet is not only durable but also easy to clean, making it a practical choice for busy kitchens. The design includes insulated walls and doors, minimizing energy consumption and maintaining consistent temperatures for extended periods.

The Alto-Shaam 1000-TH-I also features adjustable shelving, allowing users to customize the interior space to accommodate different types and sizes of food pans or trays. This flexibility enhances the unit's functionality, making it suitable for various applications in different service environments, whether in restaurant kitchens, catering operations, or banquet facilities.

For operators prioritizing safety and efficiency, the 1000-TH-I includes an automatic shut-off feature that activates when the door remains open for an extended period, promoting energy conservation and preventing overheating.

In summary, the Alto-Shaam 1000-TH-I stands out in the realm of heated holding cabinets with its innovative Halo Heat technology, precise temperature control, durable construction, and flexible storage options. It is an indispensable asset for any commercial kitchen that values quality food service and operational efficiency.
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