ExprEssTouch opErATING INsTrucTIoNs
CT ExprEss sTEp by sTEp opEraTion MANUAL • 17
rEThErm modE chEf opEraTing Tips
Since plated meals consist of dissimilar products, there
are several important factors to consider in order to
produce the nest results. Product density (compactness),
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 specic meal, the results will be consistent
for future reheating times.
hElpful hinTs for rEhEaTing
on ThE plaTE
• 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.
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 efcient continuous service, it is suggested
that the Combitherm oven be dedicated to the
rethermalization process during serving hours.
rEThErmaliZing prEfabricaTEd and
vacuum-packEd froZEn foods
For bulk product rethermalization, completely defrost
product bags in walk-in cooler. DO NOT REMOVE
PRODUCT FROM THE BAG. Load thawed bags in
preheated oven and rethermalize in the Low Temperature
Steam mode until the required internal temperature is
reached. Place rethermalized bags in a preheated
holding cabinet set at 140° to 165°F (60° to 74°C) until
ready for service.
plaTE covErs musT bE usEd for on-ThE-plaTE rEgEnEraTion.