Alto-Shaam 100-HSL/BCS-2S manual PE R AT in G, OL DIN G T EM PE R AT U RE Range

Page 8

O PE R AT IN G

Chefs , cooks and ot he r spe ci al ized

fo od servi ce

Proper

pers on nel emplo y varie d me thods of coo king.

 

ho lding te mperatu res fo r a speci fic

food

produ ct

 

mu st be bas ed on the moist ure content

of the

 

 

 

 

produ ct,

product

de nsi ty, vo lu me, and

pro per servin g

te mpe ratu res.

Safe

hol di ng te mperatu res

must

 

 

al so

be co rrelat ed with

 

pal at abi lit y in determining

the

 

lengt h of holding

 

tim e fo r a specific

 

pro duc t.

 

 

 

 

Halo Hea t main tains the maxi mum am ount of

 

 

 

 

produ ct moisture

 

co nt ent wit ho ut the

additio n of

 

wat er, wa te r va por, or ste am.

Mai ntain ing

max imum

nat ur al product moi stu re preserves

the

natural

 

 

flav or

of the produ ct and

pro vide s a mor e genuine

taste.

In

addit ion

to product

moi st ure

retenti on,

the

gentl e

 

proper ties of Halo

 

Heat

maint ain a consiste

nt

 

 

 

 

te mpe ratu re throug hou t the cabinet

 

without

the

 

 

nece ss it y of

a he at

dist ri but io n fan,

 

thereby

 

 

 

 

n

preve nt ing

furt her

moi st ure lo ss du e to evaporatio

or dehyd rat ion.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Whe n prod uc t is remov ed from a high

te mper atur e

co oking

env iron ment for imm ediat e transfer

into

 

eq uipm en t with the lo we r tem per atur e requi red fo r

ho t foo d holding,

 

co nde nsati on can

 

fo rm on the

 

 

ou tside of the

produ ct and

on the inside

 

of pl as tic

 

co nta iners use d in

sel f-s erv ice applicatio

ns.

 

 

 

 

 

Allowing

the

pro duct to rele ase the

 

initial steam and

hea t produced

by hig h tempe ratu re coo king

can

and

allev iat e this

condi tion.

To preserv e the

saf ety

 

 

qu ality of freshly

 

co ok ed foo ds ho wever,

a maximu m

of 1 to 2 minu te s must be the only time

period

 

 

 

 

allo wed

for

the init ial he at to be released

from the

 

produ ct.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This unit

is equ ippe d wit h a thermo stat

contro l

 

is

be twe en 60° and 200°F

(16°

and 93°C).

 

If the unit

eq uipped

with vents , cl ose

the vents

fo r moist

Use

a

ho lding and ope n the ve nt s fo r crisp

holdi ng.

me ta l-stemme

d therm om eter to measu re th e internal

te mpe ratu re of the

pro du ct bei ng held.

Adju st the

 

th erm ostat sett ing

 

to achi ev e the best

overall setti ng

bas ed on inter nal

 

pro du ct tem peratur e.

 

 

 

 

 

 

 

H OL DIN G T EM PE R AT U RE

 

RANGE

 

 

 

 

 

MEA T

 

FAHRENHEIT

 

CELSIUS

BEEF ROAST — Rare

 

130°F

 

 

54°C

BEEF ROAST — Med/Well Done

 

155°F

 

71°

68°C

BEEF BRISKET

 

160°

— 175°F

 

— 79°C

CORN BEEF

 

160°

— 175°F

 

71°

— 79°C

PASTR AMI

 

160° — 175°F

 

71° — 79°C

PRIME RIB — Rare

 

130°F

 

 

54°C

STEAKS — Broi led/Frie d

 

140° — 160°F

 

60° — 71°C

RIBS — Bee f or Pork

 

160°F

 

71°

71°C

VEAL

 

160°

— 175°F

 

— 79°C

HAM

 

160°

— 175°F

 

71°

— 79°C

PORK

 

160° — 175°F

 

71° — 79°C

LAMB

 

160° — 175°F

 

71° — 79°C

POULTR Y

 

 

 

 

 

 

CHICKEN — Frie d/Ba ked

 

160°

— 175°F

 

71°

— 79°C

 

 

DUCK

 

160°

— 175°F

 

71°

— 79°C

TURKEY

 

160°

— 175°F

 

71°

— 79°C

GEN ERAL

 

160° — 175°F

 

71° — 79°C

FISH/S EAFOO D

 

 

 

 

 

 

FISH — Bak ed/Frie d

 

160°

— 175 °F

 

71°

— 79°C

 

 

LOBSTER

 

160° — 175 °F

 

71° — 79°C

SHRIMP — Frie d

 

160° — 175 °F

 

71° — 79°C

BAKED GOODS

 

 

 

 

 

 

BREAD S/R OLLS

 

120° — 140 °F

 

49° — 60°C

 

 

MISCEL LANEOUS

 

 

 

 

 

 

CASSER OLES

 

160° — 175 °F

 

71° — 79°C

 

 

DOU GH — Pro ofing

 

80° — 100° F

 

27° — 38°C

EGGS —Fri ed

 

150° — 160 °F

 

66° — 71°C

FROZEN ENTREES

 

160° — 175 °F

 

71° — 79°C

HOR S D'OEU VRES

 

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 MEAL S

 

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 HOLDI NG TEM PERA TURES

LIS TED ARE SUG GES TED

GUI DELI NES ONLY .

ALL FOOD

HOLDI NG SHOULD BE BASED ON

INTERNA L PROD UCT TEMPERA TURES .

ALWAYS FOLL OW LOCAL

HEA LTH (HYGI EN E)

REGULA TIONS FOR

ALL INT ERNA L

TEM PERAT URE REQUI REM ENT S.

 

Operation & Care Manual • 7.

Image 8
Contents INS Tallation Operation Main Tenanc E Deli Very ANG ER When the Unit is Equipped with a Sneeze Guard ST AL L AtionNE T Weigh T Cabin ET Mounted ShelvesST a L L AT ION 230V Electric ALBefore Initial USE PE RA T in GHeating Charac Teris Tics PE R AT in G OL DIN G T EM PE R AT U RE RangeClea Ning Materi ALS Protect ING Stainles S Steel SurfacesClea Ning Agen TS LEA N ING Clean the Carving SHE LF After Each USECA RE NI Tation Service Parts List SE R ViceOperation & Care Manual Operation & Care Manual Operation & Care Manual Operation & Care Manual Operation & Care Manual Operation & Care Manual Limited