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

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