L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N

LO W TEM PE RATU RE COO KI NG FACTS

MEAT AND NUTRITION

Mea t play s a sig nifi cant role in the diet;

theref ore, one of the prim ary goals in food

prepa ration is prop er nutri tion. Meat is one of the

bes t sources of protein; is a ric h source of B

vitamins such as thiam ine, ribofl avin, and niacin ;

and includ es fats, carbohyd rate s, min eral s,

pigments, enz ymes and wate r.

All of these

eleme nts are affe cted by cooking,

but over -heating

destroys many of them . Low

temper atur e Halo Heat coo king helps preserv e

unsta ble, heat- sens itive vitam ins and nut rient s.

A report on the Nutrient Analys is of Roast Beef,

conducted by the Univers ity of Wiscons in- Stout

in July 1971, concl uded, “…it is apparent that

Alto-Sh aam coo king method resul ts in lower

moisture losses . Even afte r a 24 hour hold ing

peri od, the Alto- Shaam produ ct is nutri tionall y

equal to, and poss ibly bet ter than beef roast coo ked

in a conv ention al ove n and remov ed immedi ate ly

after cook ing .”

 

Fat contrib ute s greatl y to the flavor of meat. During the cookin g process, fat not onl y melts, but also cha nges chem ical ly. With low temperatu re cooking there is less chemical change and less fat melt resultin g in a more flavorfu l fini shed prod uct.

The enzymes found in meat break down the tissue s and act as natura l tender izing agents. A premi um price is paid for aged meats where this enzyme action has already started, how ever; enzym es are destroy ed by high temp erat ures.

Low temperature cooki ng does not dest roy these enzy mes and , part icul arly in the hold cycle, creates this natura l chemi cal action to ten deriz e or age the mea t right in the oven. For this reason, it is impor tant to use fresh beef and it is essenti al to all ow the prod uct to remai n in the hold cycle for at least the min imum amount of tim e sugge sted

in the indiv idua l proced ures. The long er meat is left in the hold cycle the more tender it become s, mak ing the purch ase of more expensi ve, aged mea t unnece ssa ry.

Meat is sevent y to seventy-f ive perce nt wate r. High tem perat ures cause thi s water to eva pora te durin g cooking resu lting in los s of prod uct

mois ture. Cooki ng at low tem pera tures in a Halo Heat ove n retai ns the maximum amoun t of water conte nt resul ting in a juic ier finis hed produc t and an ext ended hol ding life .

Alon g with bet ter nutrit ion, a more tender finis hed prod uct, les s shrinka ge and high er

mois ture cont ent, meat will not requi re the addi tion of as muc h salt as nee ded wit h conventi onal

cooki ng method s. Natu ral fla vors are preserve d. This is a signific ant fac tor in toda y’s hea lth consc ious diets.

SEC TIO N 1 • LOW TEMPERATURE COOK ING INTRODUCTION

2.

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Alto-Shaam 500-TH SERIES, 750-TH SERIES, 1000-TH SERIES manual LO W TEM PE Ratu RE COO KI NG Facts

1000-TH SERIES, 500-TH SERIES, 750-TH SERIES specifications

Alto-Shaam is a well-respected name in the foodservice industry, known for its innovative cooking and holding technologies. Among its prominent offerings are the 750-TH Series, 500-TH Series, and 1000-TH Series, each designed to deliver high-quality food while enhancing operational efficiency.

The 750-TH Series is notable for its versatility and robust features. It utilizes Halo Heat technology, which provides gentle, uniform heat without the use of fans, ensuring that food retains its quality and flavor. This technology not only maintains the ideal serving temperature but also minimizes moisture loss, resulting in moist, delicious dishes. The 750-TH Series is designed for high volume preparation and holding, equipped with a large capacity that can handle multiple food pans simultaneously. With digital controls that allow for precise temperature adjustments, operators can easily customize settings to accommodate various menu items.

The 500-TH Series is designed for smaller operations that still demand high performance. This series maintains the same Halo Heat technology, ensuring that the quality of food is upheld while providing energy savings. Compact and efficient, the 500-TH Series is ideal for kitchens with limited space but high expectations. The intuitive control panel allows for easy monitoring of temperatures and times, making it user-friendly. Its sleek design also ensures that it seamlessly fits into any kitchen aesthetic while maintaining functionality.

The 1000-TH Series represents the pinnacle of Alto-Shaam’s technology, geared towards the most demanding commercial kitchens. With enhanced capacity and advanced features, it offers exceptional performance for large-scale operations. The 1000-TH Series also incorporates intelligent controls that provide real-time monitoring and alerts, allowing chefs to maintain optimal food quality with minimal supervision. The robust construction and efficient design make it a reliable option for high-volume cooking situations.

Overall, the 750-TH, 500-TH, and 1000-TH Series from Alto-Shaam embody the perfect blend of innovation, versatility, and efficiency. Each series features Halo Heat technology, user-friendly controls, and a focus on retaining food quality, making them essential tools in any foodservice operation. Whether you are running a small café or a large-scale restaurant, Alto-Shaam's solutions are designed to elevate your cooking and holding processes, ensuring that every dish served is of the highest standard.