Alto-Shaam 100-HSL/BCS-2S manual O Pe R At In G, H Ol Din G T Em Pe R At U Re, Range

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.