Alto-Shaam 7.14es CombiTouch Retherm mode chef operating tips, La carte Rethermalization

OPERATING INSTRUCTIONS

retherm mode chef operating tips

Since plated meals consist of dissimilar products, there are several important factors to consider in order to produce the finest 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 specific 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

Àla 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.

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 required. Follow internal temperature requirements for reheating and allow for override time. Remove the plates or roll-in cart from the Combitherm.

Placing our thermal blanket cover over the roll-in cart keeps food hot for 20 to 40 minutes, depending on the type of food, retherm temperature, and environmental factors. For longer holding times, roll the cart into the CombiMate™ companion holding cabinet.

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.

For large volume on-the-plate regeneration, defrost bags in walk-in cooler. Open bags and plate per menu requirements in a (maximum) 55°F (13°C) refrigerated room. Place on Alto-Shaam roll-in cart (trolley), and roll into Combitherm oven preheated at 275°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. Placing our thermal blanket cover over the roll-in cart keeps food hot for 20 to 40 minutes, depending on the type of food, retherm temperature, and environmental factors. For longer holding times, roll the cart into the CombiMate™ companion holding cabinet.

Plate covers must be used for on-the-plate regeneration.

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