OP ERATION

 

GEN ERAL

HOLDING

GUID ELINES

 

 

 

 

 

 

 

Chefs, cooks and other spe cialized foo d service

 

 

 

 

 

 

personn el employ varied met hods of coo king. Proper

HO LDI NG

TE MP ER A T U RE

RANG

E

hol din g temperat ures for a specific food produc t must

 

 

 

 

BEEF ROAST — Rare

 

130°F

54°C

be based on the moistu re content of the product ,

MEA T

 

FAHRENHEIT

CELSIUS

BEEF ROAST — Med/Well Done

155°F

68°C

produ ct density, volume, and proper serv ing

BEEF BRISKET

 

160 ° — 175 °F

71° — 79° C

temp eratur es.

Safe holdin g tempe rature s must als o

CORN BEEF

 

160 ° — 175 °F

71° — 79° C

be correlate d with palatabi lity in determi ning the

PASTRAMI

 

160° — 175 °F

71° — 79° C

len gth of holding time for a specific product.

 

STEAKS — Broiled/Fried

140 ° — 160 °F

60° — 71° C

Hal o Heat maintains the max imu m amou nt of produc t

PRIME RIB — Rare

 

130

°F

54°C

VEAL

 

160 ° — 175 °F

71° — 79° C

moist ure conte nt withou t the addition of water, wat er

RIBS — Beef or Pork

 

160°F

71°C

HAM

 

160 ° — 175 °F

71° — 79° C

vap or, or steam . Maintain ing max imu m natural

PORK

 

160 ° — 175 °F

71° — 79° C

produ ct moistur e preserve s the natural flavor of the

CHICKEN — Frie d/Baked

160° — 175 °F

71° — 79° C

produ ct and provides a more genuine taste.

In

 

 

 

 

 

LAMB

 

160 ° — 175 °F

71° — 79° C

addi tion to produ ct moistu re retenti on, the gentle

POULTR Y

 

 

 

 

 

DUCK

 

160 ° — 175 °F

71° — 79° C

proper ties of Halo Heat maintain a consi stent

TURK EY

 

160 ° — 175 °F

71° — 79° C

temp eratur e throughout the cabinet withou t the

GENERAL

 

160 ° — 175 °F

71° — 79° C

necessity of a heat distribut ion fan, thereb y preven ting

 

 

 

 

 

 

FISH/S EAFOO D

 

 

 

 

 

further moistur e loss due to evapo ration or

 

 

 

 

 

 

FISH — Baked/Fri ed

 

160° — 175°F

71° — 79°C

dehydra tion .

 

 

 

SHRIMP — Fried

 

160° — 175°F

71° — 79°C

 

 

 

 

 

LOBSTER

 

160° — 175°F

71° — 79°C

In an enclose d holding envi ronment, too much

 

 

 

 

BREADS/ROLLS

 

120° — 140°F

49° — 60°C

moist ure conte nt is a condi tion which can be relieved .

BAKED GOODS

 

 

 

 

 

 

 

 

 

 

 

MISCEL LANEOUS

 

 

 

 

 

A product achieving extr emel y high temperatu res in

 

 

 

 

CASSEROLES

 

160° — 175°F

71° — 79°C

prepa ration must be allow ed to decrease in

 

DOUGH — Proofing

 

80° — 100°F

27° — 38°C

temp eratur e before being placed in a control led

HORS D'OEUVRES

 

160° — 180°F

71° — 82°C

hol din g atmosph ere. If the product is not allow ed to

 

 

 

 

 

 

EGGS —Fr ied

 

150° — 160°F

66° — 71°C

decrea se in tem peratur e, excessive condensati on will

FRO ZEN ENTRE ES

 

160° — 175°F

71° — 79°C

PASTA

 

160° — 180°F

71° — 82°C

form increa sin g the moisture

content on the outside

PIZZA

 

160° — 180°F

71° — 82°C

of the product . To preserv e the sa fety and quality

POTATOES

 

180 °F

82° C

of fre shly co oked foods ho we ve r, a ma ximu m of 1

SOUP

 

140° — 200°F

60° — 93°C

to 2 minu tes

mus t be the onl y tim e pe riod

allowe d

 

 

 

 

 

 

PLATED MEALS

 

140° — 165°F

60°— 74°C

for the initi al heat to be rel eas ed from the product.

SAUCES

 

140° — 200°F

60° — 93°C

VEGETABLES

 

160° — 175°F

71° — 79°C

Mos t Halo Heat holding equ ipment is prov ide d wit h

 

 

 

INTERNA L PROD UCT TEMPERA TURES . ALWAYS FO LLOW LOCAL

a thermostat contr ol betwe en 60° and 200°F

(16° to

THE HOLDI NG TEM PERA TURES

LIS TED ARE SUG GESTED

 

HEA LTH (HYGI EN E)

REGULA TIONS FOR ALL INT ERNA L

ON

 

 

 

 

 

GUI DELI NES ONLY .

ALL FOOD

HOLDI NG SHOULD

BE BASED

93°C) . If the unit is equ ipp ed with vents, close the

TEM PERAT URE REQUI REM ENT S.

 

 

 

ven ts for moist holding and open the vents for crisp

 

 

 

 

 

 

hol din g.

 

 

 

 

 

 

 

 

 

If the unit is equipped with a thermostat indicat ing a

 

 

 

 

 

 

range of between 1 and 10, use a metal-stemmed

 

 

 

 

 

 

indicating therm ometer to measure the inter nal

 

 

 

 

 

 

temperature of the product( s) being held. Adjus t the

 

 

 

 

 

 

thermostat setting to achieve the best overall setting

 

 

 

 

 

 

based on interna l product temperature.

 

 

 

 

 

 

 

1200- S, 1200 -UPINSTA LLAT ION /OPERAT ION /SER VICE MANUAL - PG . 15

Page 16
Image 16
Alto-Shaam 1200-UP, 1200-S manual GEN Eral Holding Guid Elines, Thermostat contr ol betwe en 60 and 200F 16 to

1200-S, 1200-UP specifications

Alto-Shaam has long been a frontrunner in the realm of commercial cooking equipment, and their latest offerings, the Alto-Shaam 1200-UP and 1200-S, exemplify their commitment to innovation, quality, and efficiency. Designed for operators across diverse foodservice settings, these units combine precision cooking with versatility to meet the demands of modern kitchens.

The Alto-Shaam 1200-UP features a unique, patented Halo Heat technology. This innovation utilizes a gentle, consistent heat that surrounds food, ensuring even cooking without excessive drying. This technology excels in maintaining food quality and allows for holding foods at optimal serving temperatures without compromising on taste or texture. This makes it ideal for busy restaurants, catering events, and even institutional settings.

On the other hand, the Alto-Shaam 1200-S offers similar cooking capabilities but is tailored for different operational needs. It features a robust design to handle high-volume demands while maintaining reliability and efficiency. Both models are designed with user-friendly controls, enabling chefs to set precise temperatures and times for various cooking applications.

The Alto-Shaam 1200-UP and 1200-S come equipped with digital smart controls that facilitate intuitive operation. Programmable settings allow for easy customization, enabling operators to save time and maximize productivity during peak service periods. The precise temperature control provided by these systems minimizes food waste and ensures consistency, which is crucial in a high-paced culinary environment.

Another significant characteristic of these models is their energy efficiency. Both the 1200-UP and 1200-S utilize advanced insulation technology to retain heat, reducing energy consumption and operational costs. This sustainable design not only benefits the bottom line but also reflects a growing trend towards environmentally responsible cooking practices in the foodservice industry.

Both units offer ample cooking capacity, making them perfect for various food items, whether it be meats, vegetables, or baked goods. Their durable construction ensures longevity, and their sleek design fits seamlessly into any kitchen layout. Additionally, they are equipped with easy-to-clean surfaces, simplifying maintenance and promoting a hygienic work environment.

In summary, the Alto-Shaam 1200-UP and 1200-S stand out with their cutting-edge Halo Heat technology, user-friendly controls, energy efficiency, and versatile cooking options. With these advancements, Alto-Shaam continues to empower foodservice operators to elevate their culinary offerings while optimizing their day-to-day operations.