OPE R A T IoN

General Holding Guidelines

Chefs, cooks and other specialized food service personnel employ varied methods of cooking. Proper holding temperatures for a specific food product must be based on the moisture content of the product, product density, volume, and proper serving temperatures. Safe holding temperatures must also be correlated with palatability in determining the length of holding time for a specific product.

Halo Heat maintains the maximum amount of product moisture content without the addition of water, water vapor, or steam. Maintaining maximum natural product moisture preserves the natural flavor of the product and provides a more genuine taste. In addition to product moisture retention, the gentle properties of Halo Heat maintain a consistent temperature throughout the cabinet without

the necessity of a heat distribution fan, thereby preventing further moisture loss due to evaporation or dehydration.

When product is removed from a high temperature cooking environment for immediate transfer into equipment with the lower temperature required for hot food holding, condensation can form on the outside of the product and on the inside of plastic containers used in self-service applications. Allowing the product to release the initial steam and heat produced by high temperature cooking can alleviate this condition. To preserve the safety and quality of freshly cooked foods, however, a maximum of 1 to 2 minutes must be the only time period allowed for the initial heat to be released from the product.

Most Halo Heat Holding Equipment is provided with

a thermostat control between 60° and 200°F

(16° to 93°C). If the unit is equipped with vents, close

the vents for moist holding and open the vents for crisp holding.

H O L d I N g T E M p E R A T U R E R A N g E

MEAT

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

 

 

 

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/SEAFOOd

 

 

 

 

 

fISH — Baked/fried

160° — 175°f

71° — 79°C

 

 

 

LOBSTER

160° — 175°f

71° — 79°C

 

 

 

SHRIMP — fried

160° — 175°f

71° — 79°C

 

 

 

BAKEd gOOdS

 

 

 

 

 

BREADS/ROLLS

120° — 140°f

49° — 60°C

 

 

 

MIScELLANEOUS

 

 

 

 

 

CASSEROLES

160° — 175°f

71° — 79°C

 

 

 

DOUGH — Proofing

80° — 100°f

27° — 38°C

 

 

 

EGGS —fried

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

 

 

 

POTATOES

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 HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY. ALL FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES. ALWAYS FOLLOW LOCAL HEALTH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.

MN-29758 (Rev. 4) • TH/III & SK/III installation/operation/service manual

pg. 23

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Alto-Shaam 1200-SK/III, 1000-TH/III, 500-TH/III, 750-TH/III, 1200-TH/III, 767-SK/III, 300-TH/III, 1000-SK/III manual OPE R a T IoN

Cook, Hold, Smoke Oven Deluxe Control, 1767-SK/III, 1000-SK/III, 300-TH/III, 1200-SK/III specifications

The Alto-Shaam 1200-TH/III is a revolutionary piece of equipment designed to meet the demands of modern commercial kitchens, blending innovative technology with user-friendly features. Renowned for its versatile capabilities, this model stands out as a reliable solution for restaurants, deli operations, and other foodservice establishments seeking to enhance their cooking and holding processes.

At the heart of the Alto-Shaam 1200-TH/III is its advanced Halo Heat technology. This patented system provides uniform heat distribution while maintaining the perfect serving temperature for a variety of foods. Unlike traditional holding equipment that uses aggressive heat sources, the Halo Heat system gently surrounds food with radiant heat, ensuring it remains moist and flavorful without excessive cooking or drying out. This is particularly beneficial for items such as meats, poultry, and prepared side dishes.

The 1200-TH/III features a capacity that is ideal for high-volume operations, with ample space to hold multiple pans of different sizes. This flexible space allows operators to maximize efficiency during peak service times. The unit is designed to accommodate a variety of food presentation styles, making it suitable for buffet setups, catering, or quick-service environments.

Another commendable feature of the Alto-Shaam 1200-TH/III is its user-friendly digital control panel. The intuitive interface allows for precise temperature control and monitoring, enabling staff to maintain optimal food conditions with minimal training. With programmable settings, users can easily establish different temperature profiles for various food items, streamlining the management of food service operations.

The construction of the Alto-Shaam 1200-TH/III emphasizes durability and ease of maintenance. Built from high-quality stainless steel, it resists corrosion and wear from daily use. Additionally, its removable racks and smooth surfaces facilitate easy cleaning, ensuring compliance with health regulations and promoting a hygienic kitchen environment.

Energy efficiency is another highlight of the Alto-Shaam 1200-TH/III. The innovative design not only reduces energy consumption but also contributes to lower operational costs, making it an economically sound choice for foodservice businesses.

In summary, the Alto-Shaam 1200-TH/III combines advanced technology with practical features to provide a top-tier solution for food holding and serving. Its Halo Heat technology, ample capacity, user-friendly controls, durable construction, and energy-efficient operation make it an essential addition to any commercial kitchen looking to improve food quality and service efficiency.