Since plated meals consist of dissimilar products, there are several important factors
to c onsid er in ord er to pro duce the fines t res ults. Pro duct densi ty ( compa ctness ),
thickness, quantity of product on each plate, and quantity of plates all relate to the
length of time necessary to reheat. Again, experience is the best method to
determine reheating time. Once the time has been determined and recorded for a
specif ic m eal, the resul ts wi ll b e con siste nt f or fu ture rehe ating time s.
HELP FUL H INTS FOR REHEAT ING ON TH E PL ATE
•ALL FOOD COMPONENTS ON THE PLATE SHOULD BE OF SIMILAR DENSITIES.
•ALL FOOD COMPONENTS ON THE PLATE SHOULD BE SIMILAR IN THICKNESS.
•ARRANGE ALL FOOD COMPONENTS EVENLY ON THE PLATE.
•AVOID EXCESSIVE OVERLAPPING OF PRODUCT.
•SAUCES MUST BE HEATED AND ADDED TO PRODUCT AFTER REHEATING.
•A MIXED VARIETY OF MEALS CAN BE REHEATED AT THE SAME TIME.
17.
•À LA CARTE RETHERMALIZATION
À la carte rethermalization is designed to take
a single plate from a refrigerated temperature to
serving temperature for immediate service. Plates
are prepared in advance, covered, and refrigerated.
Preheat the Combitherm oven. Remove plate from
refrigeration and place in the oven at 275°F (135°C)
for an uncovered plate or 300°F (150°C) for a
covered plate. Plates with meat components will
take more time than plates containing all vegetable
components. Follow internal temperature
requirements for reheating and allow for override
time. After reheating, remove the plate from the
oven, add any sauces, garnish, and serve. This
process can be repeated as required.
For the most efficient continuous service, it is
suggested that the Combitherm oven be dedicated to
the rethermalization process during serving hours.
•BANQUET RETHERMALIZATION
Banquet rethermalization is designed for high
volume, full or partial load (multiple plate) reheating.
For maximum efficiency, it is essential that volume
rethermalization be used in conjunction with the
utilization of holding cabinets to keep rethermalized
food at proper temperatures.
Plates are assembled in advance, covered, and
refrigerated or loaded on the roll-in cart and
refrigerated. Preheat the Combitherm oven at
275°F (135°C) for uncovered plates or 300°F (150°C)
for covered plates. Remove plates or the roll-in cart
from refrigeration, load in the oven and set timer as
requi red. Foll ow in tern al te mpera ture requ ireme nts
for rehea ting and allow for over ride time. Rem ove
the plate s or roll -in c art from the Combi therm and
roll into the comp anion hold ing cabin et. R eloca te
the holdi ng ca binet to the banqu et se rvice are a.
•RETHERMALIZING PREFABRICATED AND
VACUUM-PACKED FROZEN FOODS
For bulk produ ct r ether maliz ation , co mplet ely
defro st p roduc t bag s in walk -in coole r. DO NOT
REMOV E PR ODUCT FROM THE BAG. Load
thawe d ba gs in pre heate d ove n an d ret herm alize in
the Low Te mpera ture Steam mod e unt il t he re quire d
inter nal tempe ratur e is reac hed. Plac e ret herm alize d
bags in a pre heate d hol ding cabi net s et a t
140° to 1 65°F (60° to 74°C) unti l re ady f or s ervic e.
For large vol ume o n-the -plat e re gener ation ,
defro st b ags i n wa lk-in cool er. Op en b ags a nd p late
per menu requi remen ts i n a (MAXI MUM) 55°F (13° C)
refrigerated room. Cover plates, place on Alto-Shaam
roll- in c art ( troll ey), and roll into Comb ither m ov en
prehe ated at 2 75°F (135 °C).
Regenerate in the Convection mode for 3 to 5
minutes. Switch to the Retherm mode for an
additional 3 minutes or more if required. Transfer
full troll ey to a pr eheat ed ho lding cabin et se t at
160°F (71°C) until ready for service. In the case of
meat cooked to rare, set the cabinet at 140°F (60°C).
RETHERM MODE CHEF OPERATING TIPS