Alto-Shaam 1767-SK/III, 2800-SK/III manual General Holdi ng Guidel ine

O PER ATI NG INST RUCTION S

General	Holdi ng Guidel ine
Chefs, cooks and other specialized food servi ce
personn el employ varied					met hods of coo king.
Proper hold ing temperatu res for a spe cific food
produ ct must be based				on the moistur e content of
the product, product			densi ty, volum e, and proper
serv ing tempe ratu res.				Safe hold ing temperature s
must also be correlated				with palatabil ity in
deter mining the		length		of holdi ng tim e for a
spec ific prod uct .					the maximum amo unt of
Halo Heat maintains
produ ct moistur e cont ent without the add itio n of
water, wate r vapor, or steam . Maintai ning maximu m
nat ural prod uct moistur e preserves the nat ural
flavor of the produ ct and provi des a more genuin e
tast e. In addition to product moisture retentio n, the
gentle propertie s of Halo Heat maintain a consist ent
temp eratur e throughout					the cabinet withou t the
nec essi ty of a heat distribut ion fan, the reby
preve nting furth er moistu re loss due to evaporation
or deh ydrat ion .
When produ ct is remov ed from a high
temp eratur e cooking			envir onmen t for imme diat e
transfer into equ ipment				with the lowe r tempe rat ure
requ ired for hot food holdi ng, condensation can
form on the outside			of the product and on the inside
of plastic cont ainers			used in self-service applications.
Allowi ng the produc t to release the initial steam and
hea t produce d by high temp era ture cooking can
alleviate this condition.					To preserve the safe ty and
quality of freshly cooked					foo ds, howeve r, a
maximu m of 1 to 2 minut es mus t be the only time
period allowe d for the initial heat to be rele ased
from the prod uct .
Most Halo Heat Holdi ng Equip ment is provide d
with a thermosta t control					betwe en 60° and 200°F
(16° to 93° C).	If the unit is equ ipped with vents ,
clos e the vents for moist					holding and open the vents
for crisp hold ing.

HO LD IN G T EM PE RA T URE				RAN GE
MEAT		FAHRENHEIT		CELSIUS
BEEF ROAST — Rar e		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
PASTRA MI		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
POULTRY
CHICKEN — Fried/Baked		160° — 175°F		71° — 79°C
DUCK		160° — 175°F		71° — 79°C
TURKEY		160° — 175°F		71° — 79°C
GENERAL		160° — 175°F		71° — 79°C
FISH/SEAF OOD
FISH — Baked/Frie d		160° — 175° F		71° — 79° C
LOBSTER		160° — 175° F		71° — 79° C
SHRI MP — Fri ed		160° — 175° F		71° — 79° C
BAKED GOO DS
BREADS/ROLLS		120° — 140° F		49° — 60° C
MISCEL LANEO US
CASSEROLES		160° — 175° F		71° — 79° C
DOUGH — Proofing		80° — 100° F		27° — 38° C
EGGS —Fri ed		150° — 160° F		66° — 71° C
FROZEN ENTREES		160° — 175° F		71° — 79° C
HORS D'OEUVRES		160° — 180° F		71° — 82° C
PASTA		160° — 180° F		71° — 82° C
PIZZA		160° — 180° F		71° — 82° C
POTATOE S		180°F		82°C
PLATED MEALS		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 GESTED
GUI DELI NES ONLY .	ALL FOOD	HOLD ING SHOULD		BE BASED ON
INT ERNAL PRODUCT	TEM PERA TURES .		ALWAYS FO LLOW LOCAL
HEAL TH (HY GI ENE )	REG ULA TIONS FOR		ALL INTERNA L
TEM PERAT URE REQUIREMENT		S.

PG. 18 767- SK/III, 1767-SK/ III, 2800- SK/II I INSTALLA TI ON/OPERA TI ON /SERVICE MANU AL