OP E R ATI NG I NST RUC TIONS

General

Holdi ng Guidel ine

Chefs, cooks and other specialized food servi ce

personn el employ varied

met hods of coo king. Proper

hol din g temperat ures for a specifi c foo d produ ct mus t

be based on the moistu re content of the pro duc t,

prod uct density, volum e, and proper serving

temp erature s. Saf e holding temp eratu res mus t also

be corr elat ed wit h palat abi lit y in determi ning the

len gth of hold ing tim e for a specifi c prod uct.

Halo Heat maintains

the maximum amo unt of

prod uct moistu re content

wit hout the addition of

water , water

vapor, or steam. Maintai ning maximum

nat ural prod uct moistu re pre serves the natural flavor

of the produ ct and provide s a more genuine taste. In

addi tion to product mois ture ret enti on, the gentle

prop erties of Halo Heat maintain a consistent

temp erature

through out the cabinet witho ut the

nec essi ty of a heat distribut ion fan, the reby

preven ting further moist ure loss due to evapo ration

or deh ydrat ion .

 

When prod uct is remove d from a high

temp erature

cooking environ ment for immediate

transfer into equ ipment with the lowe r tempe rat ure

requ ired for hot food hold ing, conde nsatio n can form

on the outsid e of the produc t and on the insid e of

plastic containe rs used in self-se rvice applications.

Allowi ng the product to relea se the initial ste am and

hea t produ ced by high temp erat ure cooking can

alleviate this condition.

To pres erve the safe ty and

quality of fresh ly cooked

foods, howe ver, a maximu m

of 1 to 2 minu tes mus t be the only time period

allowed for the init ial hea t to be rel ease d from the

prod uct.

 

 

Most Halo Heat Holdi ng Equip ment is provided

with a thermosta t control

betwee n 60° and 200°F

(16° to 93° C). If the unit is equ ipped with vents , clos e the vents for moist holding and open the vents for crisp holding.

 

H OL DIN G T EM PE R AT U RE

RANGE

 

 

 

 

 

 

 

MEA T

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

 

 

CORN BEEF

160 ° — 175 °F

71° — 79° C

 

 

PASTRAMI

160° — 175 °F

71° — 79° C

 

 

PRIME RIB — Rare

130

°F

54°C

 

 

STEAKS — Broiled/Fried

140 ° — 160 °F

60° — 71° C

 

 

RIBS — Beef 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

 

 

 

 

 

CHI CKEN — Frie d/Baked

160 ° — 175 °F

71° — 79° C

 

 

DUCK

160 ° — 175 °F

71° — 79° C

 

 

TURK EY

160 ° — 175 °F

71° — 79° C

 

 

GENERAL

160 ° — 175 °F

71° — 79° C

 

 

 

 

 

 

 

 

FISH/S EAFOO D

 

 

 

 

 

FISH — Baked/Fri ed

160° — 175°F

71° — 79°C

 

 

LOBSTER

160° — 175°F

71° — 79°C

 

 

SHRIMP — Fried

160° — 175°F

71° — 79°C

 

 

 

 

 

 

 

 

BAKED GOODS

 

 

 

 

 

BREADS/ROLLS

120° — 140°F

49° — 60°C

 

 

 

 

 

 

 

 

MISCEL LANEOUS

 

 

 

 

 

CASSEROLES

160° — 175°F

71° — 79°C

 

 

DOUGH — Proofing

80° — 100°F

27° — 38°C

 

 

EGGS —Fr ied

150° — 160°F

66° — 71°C

 

 

FRO ZEN ENTRE ES

160° — 175°F

71° — 79°C

 

 

HORS D'OEUVRES

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 MEALS

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.

 

PG. 14

TH-I I IN STAL LATI ON /OPERATI ON/SERVI CE MANUAL

Page 15
Image 15
Alto-Shaam 750-TH-II, 1000-TH-II-SPLIT manual General Holdi ng Guidel ine, OL DIN G T EM PE R AT U RE Range

1000-TH-II, 1000-TH-II-SPLIT, 750-TH-II specifications

The Alto-Shaam 750-TH-II is a state-of-the-art piece of cooking equipment designed for commercial kitchens seeking high performance, efficiency, and versatility. Known for its innovative technologies, this combitherm oven combines the functions of steaming, baking, and roasting, allowing chefs to prepare a wide array of dishes with remarkable precision.

One of the standout features of the 750-TH-II is its advanced digital control system, which offers an intuitive interface for operators. The touchscreen controls provide simple navigation and programming, ensuring that chefs can easily adjust settings for different cooking methods. The programmable recipe feature allows for the storing of up to 1,000 recipes, streamlining the cooking process and ensuring consistency in food quality.

The oven also boasts a unique Halo Heat technology, which utilizes a patented heating system that evenly distributes heat throughout the cooking chamber. This radiant heat cooking method helps retain moisture in food, enhancing the overall flavor and texture of dishes. The 750-TH-II is designed to maintain stable temperatures, reducing the risk of overcooking and ensuring optimal results every time.

With its spacious cooking capacity, the Alto-Shaam 750-TH-II can accommodate large quantities of food, making it ideal for busy restaurants, catering operations, and institutional kitchens. The oven's multiple rack positions allow operators to customize their cooking configurations, while its two-speed fan ensures optimal airflow for even cooking across all levels.

In terms of energy efficiency, the 750-TH-II incorporates insulation that minimizes heat loss, contributing to reduced energy consumption. This not only lowers operational costs but also aligns with sustainability goals, making it an eco-friendly choice for commercial kitchens.

Furthermore, the easy-to-clean features of the Alto-Shaam 750-TH-II simplify maintenance. Its removable water reservoir and self-cleaning options help save valuable time in busy kitchen environments.

In conclusion, the Alto-Shaam 750-TH-II is a versatile, high-performance combitherm oven that combines innovative technology with practical functionalities. Its user-friendly digital controls, efficient cooking methods, large capacity, and easy maintenance make it an essential tool for any commercial kitchen looking to elevate their culinary offerings while optimizing operational efficiency.