Sa ni tat i on

Food ﬂavor and aroma are usually so closely related that it is diﬃcult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food ﬂavor. Cleanliness, top operating eﬃciency, and appearance of equipment contribute considerably to savory, appetizing foods. Good equipment that is kept clean, works better and lasts longer.

Most food imparts its own particular aroma and many foods also absorb existing odors. Unfortunately, during this absorption there is not distinction between GOOD and BAD odors The majority of objectionable ﬂavors and odors troubling food service operations are caused by bacteria growth. Sourness, rancidity, mustiness, stale or other OFF ﬂavors are usually the result of germ activity.

The easiest way to insure full, natural food ﬂavor is through comprehensive cleanliness. This means good control of both visible soil (dirt) and invisible soil (germs). A through approach to sanitation will provide essential cleanliness. It will assure an attractive appearance of equipment, along with maximum eﬃciency and utility. More importantly, a good sanitation program provides one of the key elements in the prevention of food-borne illnesses.

A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food-borne illnesses. Temperature monitoring and control during receiving, storage, preparation, and the service of foods are of equal importance.

The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature. A quality thermometer is an eﬀective tool for this purpose, and should be routinely used on all products that require holding at a speciﬁc temperature.

A comprehensive sanitation program should focus on the training of staﬀ in basic sanitation procedures. This includes personal hygiene, proper handling of raw foods, cooking to a safe internal product temperature, nd the routine monitoring of internal temperatures from receiving through service.

Most food-borne illnesses can be prevented through proper temperature control and a comprehensive program of sanitation. Both these factors are important to build quality service as the foundation of customer satisfaction. Safe food handling practices to prevent food- borne illness is of critical importance to the health and safety of your customers.

HACCP, an acronym for Hazard Analysis (at) Critical Control Points, is a quality control program of operating procedures to assure food integrity, quality, and safety. Taking steps necessary to augment food safety practices is both cost eﬀective and relatively simple. While HACCP guidelines go far beyond the scope of this manual, additional information is available by contacting:

CENTER FOR FOOD SAFETY AND APPLIED

NUTRITION FOOD AND DRUG ADMINISTRATION

1-888-SAFEFOOD

INTERNAL FOOD PRODUCT TEMPERATURES

H OT FOOD S

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 FOOD S
DANGER ZONE	ABOVE 40°F	(ABOVE 4°C)
SAFE ZONE	36° TO 40°F	(2° TO 4°C)
	FROZEN FOOD S
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)

10001000-BQ2-BQ2(Revseriesoperationies. 1) operation& care& caremanualmanual• 13• 13

1000-BQ2/128, 1000-BQ2/96, 1000-BQ2/192, Electric Banquet Carts specifications

The Alto-Shaam 1000-BQ2/96 is a versatile and advanced commercial cooking appliance designed to elevate the culinary performance in various foodservice settings. With its innovative features, this unit is particularly well-suited for restaurants, catering operations, and institutional kitchens seeking efficiency and quality.

One of the main features of the Alto-Shaam 1000-BQ2/96 is its unique two-zone warming system. This design allows different temperature settings for each zone, enabling operators to hold multiple types of food at their ideal serving temperatures without compromising quality. The ability to maintain precise temperature control ensures that dishes remain fresh and appealing, ultimately enhancing customer satisfaction.

The Alto-Shaam 1000-BQ2/96 employs advanced Halo Heat technology, which provides gentle and even heating. It eliminates the need for direct flame or steam, reducing the risk of food drying out or becoming overcooked. This innovative heating method helps retain moisture and flavor, making it an optimal choice for holding and serving a wide range of menu items, from roasted meats to baked goods.

Another notable characteristic of this unit is its efficiency in energy usage. The Alto-Shaam 1000-BQ2/96 is designed with energy-saving components that minimize power consumption while ensuring optimal performance. The eco-friendly design not only reduces operating costs but also supports sustainable practices in the kitchen.

The 1000-BQ2/96 features a robust construction, making it ideal for the fast-paced environment of commercial kitchens. The stainless steel exterior is not only durable but also easy to clean, ensuring that the unit maintains a professional appearance over time. The user-friendly controls are intuitive, allowing staff to operate the unit with minimal training and streamline kitchen operations.

Furthermore, this model is equipped with a large capacity that accommodates a variety of food items. Its spacious design allows for batch cooking and easy organization, enhancing workflow efficiency in busy kitchens.

In conclusion, the Alto-Shaam 1000-BQ2/96 stands out for its innovative technologies, such as Halo Heat, dual-zone warming, and energy efficiency. These features, combined with its durable construction and ample capacity, make it an essential addition to any commercial kitchen aiming for high-quality food service and operational excellence.