Alto-Shaam 750-TH SERIES, 500-TH SERIES, 1000-TH SERIES manual General Holding Cabinet Operation

F O O D H O L D I N G a n d S A N I TAT I O N

GENERAL HOLDING CABINET OPERATION

1. PREHEAT THE HOLDING CABINET

TO DESIRED TEMPERATURE FOR 30 MINUTES When the thermostat is turned clockwise to an

“ON” position, the red indicator light will illuminate and will remain lit as long as the unit is calling for heat. Allow a minimum of 30 minutes of preheating before loading the holding cabinet with food. The red indicator light will go “OUT” after approximately 30 minutes preheat time, or when the air temperature inside the unit reaches the temperature set by the operator. Verify the full preheated temperature with the holding temperature gauge located on the control panel of the cabinet.

2. LOAD THE CABINET WITH HOT FOOD ONLY. The purpose of the holding cabinet is to maintain

hot food at proper serving temperature.

Only HOT food should be placed into the cabinet.

H O L D I N G T E M P E R A T U R E R A N G E

MEAT	FA H R E N H E I T	C E L S I U S
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
POULTRY
CHICKEN — Fried/Baked	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/SEAFOOD
FISH — Baked/Fried	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
MISCELLANEOUS

Before loading the cabinet with food, use a food thermometer to make certain all products are at an internal temperature range of 140° to 160°F

(60° to 71°C). Any food product not within the proper temperature range should be heated before loading into the holding cabinet.

Proper temperature range for the products being

CASSEROLES

DOUGH — Proofing

EGGS —Fried

FROZEN ENTREES HORS D'OEUVRES PASTA

PIZZA POTATOES PLATED MEALS SAUCES SOUP VEGETABLES

160° — 175°F 80° — 100°F 150° — 160°F 160° — 175°F 160° — 180°F 160° — 180°F 160° — 180°F

180°F

140° — 165°F 140° — 200°F 140° — 200°F 160° — 175°F

71° — 79°C 27° — 38°C 66° — 71°C 71° — 79°C 71° — 82°C 71° — 82°C 71° — 82°C

82°C

60°— 74°C 60° — 93°C 60° — 93°C 71° — 79°C

held will depend on the type and quantity of product. When holding food for prolonged periods, it is advisable to periodically check the internal temperature of each item with a food thermometer to assure maintenance of the proper temperature range of 140° to 200°F (60° to 93°C)

THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY. ALL FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES. ALWAYS FOLLOW LOCAL HELATH (HYGIENE) REGULATIONS FOR ALL INTERNAL TEMPERATURE REQUIREMENTS.

SECTION 7 • FOOD HOLDING AND SANITATION

73.