Alto-Shaam 1218, 1020 operation manual Retherm MO DE Chef Operating Tips

RETHERM MO DE CHEF OPERATING TIPS

Sinc e pla ted me als c onsi st o f diss imilar p roducts, t here a re s ever al important			factors
to co nsi der in	order t	o pr odu ce the f ines t res ults . P rod uct dens ity (c ompac tne ss),
thi ckness, qua	nti ty of	pro duc t on each plat e, an d quan tit y of p late s all relate to	the

length of ti me ne cessary to r eheat. Ag ain , exp erience is t he b est m ethod t o determ ine r eheatin g tim e. O nce t he time h as b een det erm ined and recorded for a

specific me al, the r esults wi ll be co nsistent f or f uture r eheating times.

HEL PFUL HINT S F OR REHEAT ING ON T HE P LATE

• ALL FOOD C OMPON ENTS ON T HE P LATE S HOULD BE O F S IMILAR DENS ITIES.

• ALL FOOD C OMPON ENTS ON T HE P LATE S HOULD BE S IMILAR I N THICKNE SS.

• ARRANGE AL L FOOD COMP ONENT S EVENLY O N TH E PL ATE.

•AVOID EXCE SSIV E OV ERLA PPING OF P RODU CT.

• SAUCES MUST BE HEATE D A ND ADDE D TO PRODU CT AFT ER REHEATI NG.

• A MIXED V ARIETY OF MEA LS C AN BE REH EATED AT T HE SAME TIME.

•À L A CARTE RETHERM ALIZAT ION

À la car te r ethe rm ali zati on i s designed t o take

asingl e plat e fro m a r efri gera ted tem perature t o serv ing t emper ature for im mediate service. Plates

are prepar ed in adv ance , cov ere d, and refrigerat ed. Preheat the C ombi ther m oven. R emove plate from refri ger ation a nd p lace i n the oven at 275° F (135°C) for an un cove red p late or 300° F (1 50°C) for a covered pl ate . Plates w ith m eat co mponents w ill

take more ti me th an p lates con taining all v	eget able
compo nen ts. Foll ow in ternal temperature
requir ements for re hea ting a nd allow for o	verride
time. Af ter r ehe ati ng, r emov e the plate fro	m the

oven, add any sauce s, gar nish, and s erve. This proces s c an be r epea ted as r equired.

For the most effic ient c onti nuous service, it is sugges ted tha t the C ombithe rm oven be dedicated to the r eth erm ali zatio n pr oces s during serving ho urs.

•BANQUET R ETH ERMALIZATION

Ban quet r ethe rmali zati on i s desi gned for high

volume, full or	pa rtial lo ad (m ultiple p			late) reh eating.
For maximum	e ffi ciency , it i s ess ential that volume
rether maliza tion be		us ed in c onj unction with the
uti lization of holdin		g cabin ets to keep reth ermalized
food at prop er tempe ratur es.
Pla tes are assembl ed in adv ance , covered, and
refri ger ated or	loade d on the		ro ll-in cart and
refri ger ated. P reheat the Com bitherm				oven at
275°F ( 135°C)	fo r uncovered p		lat es or	300 °F (150 °C)
for cov ered pla	tes. R emove pla tes or			the roll- in cart
from refrige ratio n, l oad in the			oven and s et timer as

req uired. F ollow in ter nal t emperat ure re quirem ents

for r eheating an d a llow f or o verrid e t ime. Remove

the pl ates or r oll-in c art f rom t he Co mbith erm an d

rol l in to t he c ompanion h olding cab inet . Relo cate

the ho lding c abinet to t he ba nquet ser vic e ar ea.

•RET HERM ALIZ ING PREFAB RICAT ED AND VACUUM -PAC KED FROZEN FOODS

For bul k p roduct r ethermalization, c omp letely

defrost p roduct b ags i n w alk-in coo ler. DO NO T REM OVE PR ODUCT F ROM TH E BAG . Lo ad tha wed ba gs i n p reheated o ven an d reth er malize in

the Lo w Temperature S team m ode un til th e r equired int er nal t emperature i s r eached. Place r etherm alized bags i n a p reheated h olding c abin et s et at

140° t o 1 65°F ( 60° to 7 4°C) u ntil ready fo r servic e.

For la rge v olume o n- the -plate r egen eratio n,

defrost ba gs i n wa lk-in c ooler. Op en b ags and p lat e per me nu r equi rements i n a (MAX IMUM ) 55°F ( 13°C) ref rige rate d r oom. Cove r p lat es, place on A lto-Shaa m rol l-in ca rt ( trolley), a nd ro ll in to Co mbitherm o ven pre heated a t 2 75°F ( 135°C).

Regene rate in the Conv ection mode for 3 to 5

minute s. Swi tch to the Rethe rm mode for a n

addi tiona l 3	minutes or mor e if requir ed. T ransfe r
full trol ley to	a preheated hol ding c abine t set a t
160°F (71°C ) unti l ready		for s erv ice. In the case of
mea t cook ed to rare, set		the cabinet a t 140°F ( 60°C) .

PLATE COVERS MUST BE USED FOR ON-THE-PLATE REGENERATION.

17.