Opera T I O N

GENERAL HOLDING GUIDELINES

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.

In an enclosed holding environment, too much moisture content is a condition which can be relieved. A product achieving extremely high temperatures

in preparation must be allowed to decrease in temperature before being placed in a controlled holding atmosphere. If the product is not allowed to decrease in temperature, excessive condensation will form increasing the moisture content on the outside of the product. 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.

MN-29742 • Rev. 1 (04/13) • Drawer Warmer Installation/Operation/Service Manual • 9

drawer warmers, 1DN, 500-2D, 2DN, 500-1D specifications

Alto-Shaam, a distinguished name in the foodservice equipment industry, has made significant advancements with its 3DN, 2DN, and 1DN series cook and hold ovens. These innovative units are specifically designed to meet the demands of modern kitchens, combining efficiency, versatility, and reliability.

The Alto-Shaam 3DN is known for its spacious design, accommodating substantial quantities of food while maintaining consistent temperature control. It features a unique Halo Heat technology, which ensures gentle, even cooking without the need for steam or high humidity. This patented design not only enhances food quality but also minimizes the risk of drying out dishes. Operators appreciate the ease of use, facilitated by a clear digital display that helps to adjust settings and monitor cooking progress seamlessly.

Following closely, the 2DN model offers a mid-range solution, perfect for kitchens that require versatility without the extensive capacity of the 3DN. The 2DN maintains the same advanced Halo Heat technology, focusing on energy efficiency and economical operations. With programmable controls, chefs can set precise cooking times and temperatures, allowing for repeatable results with various menu items. This model is particularly suitable for smaller establishments that prioritize quality and consistency but may not have the same volume needs as larger operations.

The 1DN represents the compact solution within this trio, catering perfectly to limited kitchen spaces while still delivering exceptional performance. Despite its smaller footprint, the 1DN does not compromise on the hallmark features of Alto-Shaam’s ovens. It allows for cooking and holding in one unit, ensuring that food is served hot, fresh, and at the ideal texture. The innovative controls are user-friendly, making it accessible for staff at all skill levels.

All three models share common characteristics, such as a robust stainless steel construction for durability and easy cleaning. They are engineered to enhance cooking capabilities without complex configurations or labor-intensive setups. This design focus minimizes downtime and maximizes productivity in fast-paced kitchen environments.

Whether it’s the expansive capabilities of the 3DN, the balance of the 2DN, or the efficiency of the 1DN, Alto-Shaam has created a range of cook and hold ovens that cater to various operational needs. These ovens are ideal for everything from roasting to holding, proving that quality and performance can coexist with efficiency in the culinary world.

OPERA T I O N

GENERAL HOLDING GUIDELINES

MEAT

fAhrENhEIT

cELSIuS

PASTRAMI

pOuLTry

MIScELLANEOuS

VEGETABLES

drawer warmers, 1DN, 500-2D, 2DN, 500-1D specifications