Alto-Shaam 300-HW/D6, 28756, 500-HW/D6, 100-HW/D6 manual NI Tation

Page 16

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

 

DANGER ZONE

40°TO 140°F

(4° TO 60°C)

 

 

 

HO FOODS

 

 

 

CRITICAL ZONE

70° TO 120°F

(21° TO 49°C)

 

 

SAFE ZONE

140° TO 165°F

(60° TO 74°C)

 

 

DANGER ZONE

ABOVE 40°F

(ABOVE 4°C)

 

 

 

COLD FOODS

 

 

 

SAFE ZONE

36°F TO 40°F

(2°C TO 4°C)

 

 

DANGER ZONE

ABOVE 32°F

(ABOVE 0°C)

 

 

 

FROZEN FOODS

 

 

 

CRITICAL ZONE

0° TO 32°F

(-18° TO 0°C)

 

 

SAFE ZONE

0°F or below

(-18°C or below)

 

Hot Food Dro p-In Well Opera tion & Care Ma nual • 15

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Contents Stallat ION Deli Very DAN GER AU TIO N ST AL LAT I onInsta Llat I on Electr IC AL CO NNE CT IONElectr CA L Specifications PAN Divider Flexible Water Tight Tether Insta Llat Imensi CA PA CityImensi O NS CA PA City 300 -HWDIM Ensi ONS * CA PA CIT Y 50 0-HWOperating NST Ructions Do not ADD Water to HOT WellGEN ER AL Holding GU Idelines OL DIN G T EM PE R AT U RE RangeLeaning and PR Eventi VE MAI Ntenance Prote Ctin G Stainless Steel SurfacesCare AN D Clean in G DA NGE RNI Tation SE RVI CE Therm Ostat and Heat Light Seque NCEHot Food Dro p-In We ll Opera tion Care Ma nual Hot Food Dro p-In We ll Operat ion & Care Man ual Hot Food Dro p-In We ll Opera tion Care Ma nual Hot Food Dro p-In We ll Operat ion & Care Man ual Hot Food Dro p-In We ll Opera tion Care Ma nual Hot Food Dro p-In We ll Operat ion & Care Man ual Hot Food Dro p-In We ll Opera tion Care Ma nual Hot Food Dro p-In We ll Operat ion & Care Man ual Hot Food Dro p-In We ll Opera tion Care Ma nual Hot Food Dro p-In We ll Operat ion & Care Man ual Limited

100-HW/D6, 500-HW/D6, 28756, 300-HW/D6 specifications

The Alto-Shaam 300-HW/D6, 28756, 500-HW/D6, and 100-HW/D6 are innovative food warming cabinets designed to maintain the perfect temperature and quality of various food items in commercial settings. Each model boasts distinct features and cutting-edge technologies, ensuring consistent performance tailored to the needs of busy kitchens, catering businesses, and restaurants.

One of the standout features of the Alto-Shaam warming cabinets is their patented Halo Heat technology. This remarkable approach to food warming utilizes gentle, consistent heat that envelops the food from all sides, ensuring even temperature distribution without compromising texture or flavor. Halo Heat prevents dishes from drying out and maintains the ideal serving temperature for extended periods, allowing for service flexibility without sacrificing quality.

The Alto-Shaam 300-HW/D6 model is particularly versatile, designed to hold multiple full pans or a variety of food types simultaneously. Its spacious interior maximizes storage capacity while maintaining a compact exterior, ideal for kitchens with limited space. Along with adjustable shelves, operators can easily customize the interior layout to suit their specific needs.

The 28756 model focuses on energy efficiency, utilizing advanced insulation technology to minimize heat loss and energy consumption. This model is equipped with a user-friendly digital control panel that allows operators to set and monitor internal temperatures accurately. The cabinet's automatic humidity control further enhances food quality, providing a moist environment that keeps foods fresh and appealing.

The Alto-Shaam 500-HW/D6 model emphasizes durability and robustness, constructed with high-quality stainless steel that withstands the rigors of constant use in busy foodservice environments. Its easy-to-clean design facilitates maintenance, ensuring a hygienic workspace. Additionally, this model features an intuitive touchscreen interface that simplifies operation and offers precise temperature adjustments, catering to various food types.

Finally, the 100-HW/D6 model, known for its compact size, is perfect for retail spaces and concession stands. This smaller warming cabinet does not compromise on performance, offering the same reliable technology found in larger units. Its portability makes it an excellent choice for events and temporary setups.

In summary, the Alto-Shaam 300-HW/D6, 28756, 500-HW/D6, and 100-HW/D6 models provide exceptional food warming solutions equipped with cutting-edge technology. Their scalable designs, efficient energy use, user-friendly interfaces, and advanced features make them indispensable tools for foodservice professionals seeking to deliver high-quality meals consistently. Whether in a bustling kitchen or a small retail setting, these warming cabinets uphold Alto-Shaam's reputation for excellence in food preservation and service temperature management.
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