Alto-Shaam 750-S, 500-S manual Gener AL Holding Uideline, OL DIN G T EM PE R AT U RE Range

OP ERATION

GENER	AL HOLDING		G UIDELINE	S
Chefs, cooks and other spe		cialized foo d service
personn el e mploy varied met hods o f coo king. P roper
hol din g temperat ures f or a specific fo od produc t must
be ba sed on	the moistu re c ontent of the pro duct ,
produ ct density, volume, a		nd proper serv ing
temp eratur es. S afe holdin g tempe rature s must als o
be correlate d with palatabi lity in determi ning t he
len gth of hold ing tim e f or a specifi c product.

Hal o Heat ma intains the max imu m amou nt of pro duc t moist ure c onte nt withou t t he addition o f water, wat er vap or, or st eam . Maintain ing max imu m natural produ ct moistur e pr eserve s the natural fl avor o f t he produ ct and provides a m ore genuine taste. In

addi tion to pr odu ct moistu re retenti on, the gentle proper ties of H alo Heat ma intain a consi stent temp eratur e th roughout th e c abinet wi thou t the nec essi ty of a h eat distribut ion fan, the reby preve nting furth er moistu re loss due to ev aporation or deh ydrat ion .

When product is r emoved fr om a high temperature

cookin g en vironment for imme diate transfer into

equi pment with the lower tempe rature re qui red for

hot food h olding, conden sation can f orm o n the

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	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
POULTR Y
CHI CKEN — Frie d/Baked	160 ° — 175 °F		71° — 79° C
DUCK	160° — 175 °F		71° — 79° C
TURK EY	160° — 175 °F		71° — 79° C
GENERAL	160 ° — 175 °F		71° — 79° C
FISH/S EAFOO D
FISH — Baked/Fri ed	160° — 17 5°F		71° — 7 9°C
LOBSTER	160° — 17 5°F		71° — 7 9°C
SHRIMP — Fried	160° — 17 5°F		71° — 7 9°C
BAKED GO ODS
BREADS/ROLLS	120° — 14 0°F		49° — 6 0°C
MISCEL LANEOUS

outsid e of th e pr oduct and		on the i nsid e of plas tic
cont ain ers use d in self -se rvice applicatio ns. Allowing
the product to r elease the i		nitial ste am and heat
produ ced by h igh tem perat ure cooking can alleviat e
this con dition. To p reserve		the safe ty an d qual ity of
fresh ly cooke d foods howev		er, a maximum of 1 to 2
minutes must be the only t		ime perio d allowe d f or t he
initial heat to be released	from the product.

Mos t H alo He at h olding equ ipment is prov ide d wit h a thermostat contr ol betwe en 60° and 200°F

CASSEROLES DOUGH — Proofing EGGS —Fr ied

FRO ZEN ENTRE ES HORS D'OEUVRES PASTA

PIZZA POTATOES PLATED MEALS SAUCES SOUP VEGETABLES

160° — 17 5°F 80° — 100°F 150° — 16 0°F 160° — 17 5°F 160° — 18 0°F 160° — 18 0°F 160° — 18 0°F

180°F

140° — 16 5°F 140° — 20 0°F 140° — 20 0°F 160° — 17 5°F

71° — 7 9°C 27° — 3 8°C 66° — 7 1°C 71° — 7 9°C 71° — 8 2°C 71° — 8 2°C 71° — 8 2°C

82° C

60°— 74 °C 60° — 9 3°C 60° — 9 3°C 71° — 7 9°C

(16° t o 93° C). If the un it is equ ipped wi th v ents , clos e th e ve nts for moist h olding and open the vents for crisp hold ing.

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.

500-S, 750-S, 1000-S, 1000-UP • IN STALLATION/OPERATION/SERVICE MAN UAL • 19.