Alto-Shaam 3DN, 2DN, 1DN manual Op Erati On, Chefs, cook s and other specialized

OP ERATI ON

Chefs, cook s and other specialized

food

service

personnel employ varied methods of cooking.

Pro per

hol ding

tempe ratur es for

a specific

food

product mus t

be based

on the moist ure conte nt of the

product,

product

den sity,

volume,

and

proper serving

temperat ures.

Safe holdi ng tempe ratures

must

also

be

cor relate d with

palatabi lit y in

deter mini ng the

length

of

hol din g time

for

a specific

product.

Halo Heat mainta ins the maximum

amount

of produ ct

moisture

content withou t the addition

of wate r, wate r

vapor, or steam.

Mainta ining

maximum

natural

produ ct

moisture

pre serv es

the natu ral flavor of

the

product

and

provi des

a mor e genuine

tas te.

In addition

to product

moisture

retention,

the gentle

properties

of Halo

Heat

maintain

a consis tent temperatu re throu ghout the

cabin et without

the necess ity of

a heat distribut

ion

fan,

thereby

preventing

furthe r moisture loss

due to

evaporati on or dehy drati on.

When pro duct

is removed from a high temper ature

coo king enviro nme nt for immed iate trans fer into

equi pmen t with

the lower temperature

required

for

hot

food hold ing,

condens ation

can

for m on the outside of

the produc t and on the ins ide

of

pla stic

containers

used

in self-serv ice applicat ions.

Allowing

the

prod uct

to

release the init ial steam

and

heat

produ ced

by hig h

temperat ure

cook ing can

alleviate

this

conditio n.

To

preserv e the

saf ety and quality of

fres hly

cooked

food s

however,

a max imum of 1 to 2 minu tes

must be the

onl y time perio d allowed

for the initia l heat

to

be

released

fro m the product.

Mos t Halo Heat hold ing

equipment

is provided

with

a ther most at control bet ween

60°

and 200°F

(16° to 93°C).

If the unit is

equ ipped

with

vents ,

close the vents for

mois t hold ing

and

open

the

vents

for

crisp holding.

H OL DIN G T EM PE R AT U RE		RANGE
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
COR N BEEF	160° — 175°F	71° — 79°C
PASTR AMI	160° — 175°F	71° — 79°C
PRIME RIB — Rare	130°F	54°C
STEAKS — Broi led/Frie d	140° — 160°F	60° — 71°C
RIBS — Bee f 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
POULTR Y
CHICKEN — Frie d/Ba ked	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/S EAFOO D
FISH — Bak ed/Frie d	160° — 175 °F	71° — 79°C
LOBSTER	160° — 175 °F	71° — 79°C
SHRIMP — Frie d	160° — 175 °F	71° — 79°C
BAKED GOODS
BREAD S/R OLLS	120° — 140 °F	49° — 60°C
MISCEL LANEOUS
CASSER OLES	160° — 175 °F	71° — 79°C
DOU GH — Pro ofing	80° — 100° F	27° — 38°C
EGGS —Fri ed	150° — 160 °F	66° — 71°C
FROZEN ENTREES	160° — 175 °F	71° — 79°C
HOR S D'OEU VRES	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 MEAL S	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 HOLDI NG TEM PERA TURES		LIS TED ARE SUG GES TED
GUI DELI NES ONLY .	ALL FOOD	HOLDI NG SHOULD BE BASED ON
INTERNA L PROD UCT TEMPERA TURES .			ALWAYS FOLL OW LOCAL
HEA LTH (HYGI EN E)	REGULA TIONS FOR		ALL INT ERNA L
TEM PERAT URE REQUI REM ENT S.

If the unit is equipp ed with	a ther mos tat			indicating
a range of bet ween 1 and	10,	use a metal-stemmed
indi catin g thermome ter to meas ure			the internal
temperat ure of the product(s)		being	held.	Adjust the
ther mos tat set tin g to achieve		the best overall setting

based on internal produ ct tempera ture.

Dr awe r Warm er Ins tallation/ Operation/Service Manu al • 11.