Alto-Shaam HFM-30, HFM-48, HFM-72 manual SA Nitati on, Hot Foo Ds

Page 11

SA NITATI ON

Food flavor and aroma are usua lly so clo sely rela ted that it is difficul t, if not impo ssible, to sep arate the m. There is also an important, insep arable relationsh ip betwe en cle anli ness and food flavor. Cleanlines s, top operating efficiency , and appe aran ce of equ ipmen t contrib ute

con sid erably to savory, appetizing foods. Good equ ipment that is kept clean, works better and lasts longe r.

Most food imparts its own parti cular aroma and

many food s also absorb exi sting odors.

is no

Unfor tun ate ly, during this absorpti on, there

disti nction

between GOOD and BAD odors . The

maj ority of objectionabl e fla vors and odors

by

troubl ing food servic e opera tions are caused

bac ter ia growth . Sourn ess, rancidity, mustines s,

sta le or oth er OFF flav ors are usuall y the result of

ger m activity.

 

 

The easiest

way to ins ure ful l, natural

food flavor

is through

com prehens ive cleanliness.

This

 

mea ns good contr ol of both visible soi l (dirt ) and

invisibl e soil (germs) . A thorough approach

to

sanitation will provide essential cleanl iness .

It

wil l assu re an attract ive appearance of

 

 

equ ipment, alon g with maximum efficie ncy and

utility. More import ant ly, a good sanitati on

 

program provid es one of the key elements in the

prevention

of food-born e illnesses.

 

 

A cont rolled holding environment for prepared foods is just one of the imp ort ant factors invo lved in the preven tion of food -bo rne illnesse s. Temperature monitorin g and contro l during recei ving, storage, prep ara tion, and the service of foods are of equal import ance.

The mos t accu rate method of measu rin g safe temp eratures of both hot and cold foods is by intern al product temp erature. A quality

therm ometer is an effec tive tool for this purpos e, and sho uld be routinely used on all produc ts that require holding at a specific temper atur e.

A comprehen sive sanitation program sho uld focu s on the training of staff in basic sani tat ion procedu res. This includes personal hygiene, proper handl ing of raw foo ds, cooking to a safe intern al product temp erature, and the routine moni toring of inter nal tem pera tures from recei ving through serv ice.

Most food- born e illness es can be prevent ed through proper temperature control and a comprehen sive progra m of sanitation . Bot h these fac tor s are important to build qualit y ser vic e as the founda tion of custom er satisfact ion. Safe food handling practi ces to prevent food- borne illness is of critical importance to the healt h and safety of you r customer s. HACCP, an acronym for Hazard Analysi s (at) Critical Control Point s, is a qua lity contr ol progra m of operating procedu res to assu re foo d inte gri ty, quality, and saf ety. Taking steps necessa ry to augment food saf ety pra ctices are bot h cost effecti ve and relat ively simple. While HACCP guidelines go far bey ond the scope of this manual, addi tional inf ormat ion is available by conta cti ng:

Center for Food Safe ty and Applied Nutrit ion

Food and Drug Adminis tration 1-8 88-S AFEFOOD

 

 

 

INTERNA L FOOD PRODU CT

TE MPERAT URE S

 

 

HOT FOO DS

 

 

 

DA NG ER ZON E

40° TO 140°F

 

 

(4 ° TO 60°C )

CR IT IC AL ZONE

 

70° TO 120°F

 

(21 ° TO 49°C )

SA FE ZONE

 

14 0° TO 165°F

 

(60 ° TO 74°C )

 

CO LD FO ODS

 

 

 

DANG ER ZONE

 

ABO VE 40

°F

 

 

(ABO VE 4°C)

 

SA FE ZON E

36° F TO 40

°F

 

 

(2° C TO 4°C )

FRO ZE N FOODS

 

 

DANG ER ZONE

 

ABO VE 32

°F

 

 

(ABO VE 0°C)

CRI TICAL ZO NE

0° TO 32

°F

 

 

(-1 8° TO 0°C )

SAFE ZO NE

0° F OR BELOW

 

(-1 8° C OR BELOW)

#809 Operation & Care Manual • 10.

Page 10 Page 12
Image 11
Page 10 Page 12
Contents Inst Allatio N Operation MAI Ntena NCE Do not Disca RD this Manual Deliver YSafety Proced URE S AN D PRE C Autions ST a L L AT ION ST AL L Ation Exterior DimensionsELE Ctrical Before Initial USE PE R AT IO NPro pe r hold ing tempe rat ures fo r a spec if ic food Cleaning and Preventive Maintenance Clean Afte R Each USE HOT FOO DS SA Nitati onPart Description Serv IC E#809 Operation & Care Manual #809 Operation & Care Manual #809 Operation & Care Manual ALTO-SHAAM, INC Warranty

HFM-30, HFM-72, HFM-48 specifications

Alto-Shaam has established itself as a leader in the commercial foodservice industry with its line of heated food holding cabinets, specifically the HFM-48, HFM-72, and HFM-30 models. These cabinets are designed to keep food at optimal serving temperatures without compromising quality, flavor, or texture.

The HFM-48 model boasts a robust capacity, holding up to 48 gallons of food. This model is particularly suited for moderate to high-volume operations such as restaurants, catering services, and banquet facilities. Innovative Cook & Hold technology is used to ensure that food retains moisture and flavor while maintaining the desired temperature. The unit features an advanced, user-friendly digital control panel that allows operators to set precise temperature levels and monitor performance efficiently.

Similarly, the HFM-72 is designed for larger establishments that require increased holding capabilities. With a capacity of 72 gallons, the HFM-72 can hold a significant quantity of food while ensuring it remains hot and ready to serve. The unit's construction includes high-quality stainless steel, which not only enhances durability but also makes it easy to clean. An Energy Efficient technology integrated into the HFM-72 provides consistent temperature management, minimizing energy usage while maximizing performance.

On the other hand, the HFM-30 is perfect for smaller kitchens or establishments looking for a compact solution without sacrificing functionality. Despite its smaller size, it offers similar features, including precise temperature control and a durable design. The HFM-30 is ideal for cafes, food trucks, or any business needing to hold smaller quantities of food efficiently.

All models are equipped with Alto-Shaam's signature Halo Heat technology, which evenly distributes heating throughout the cabinet, preventing hot spots and ensuring consistent food temperatures. Additionally, the cabinets are designed with a state-of-the-art airflow system that helps maintain humidity, contributing to the retention of food quality.

Each unit features a clear, tempered glass door that provides visibility of stored food, allowing easy inspection and reducing the need to open the cabinet frequently. This feature not only ensures efficiency but also contributes to a visually appealing kitchen setup.

In summary, Alto-Shaam’s HFM-48, HFM-72, and HFM-30 models are exceptional solutions for maintaining food quality at the right temperatures. With their advanced technologies, user-friendly features, and durability, these heated holding cabinets meet the demands of various foodservice operations while enhancing overall service quality.
Top Page Image Contents