S A N I T A T I O N

Food flavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor. Cleanliness, top operating efficiency, and appearance of equipment contribute considerably to savory, appetizing foods.

Good equipment that is kept clean, works better and lasts longer.

Most food imparts its own particular aroma and many foods also absorb existing odors. Unfortunately, during this absorption there is no distinction between GOOD and BAD odors. The majority of objectionable flavors and odors troubling food service operations are caused by bacteria growth. Sourness, rancidity, mustiness, stale or other OFF flavors are usually the result of germ activity.

The easiest way to insure full, natural food flavor is through comprehensive cleanliness. This means good control of both visible soil (dirt) and invisible soil (germs). A thorough approach to sanitation will provide essential cleanliness. It will assure an attractive appearance of equipment, along with maximum efficiency and utility. More importantly, a good sanitation program provides one of the key elements in the prevention of food-borne illnesses.

A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food-borne illnesses. Temperature monitoring and control during receiving, storage, preparation, and the service of foods are of equal importance.

The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature. A quality thermometer is an effective tool for this purpose, and should be routinely used on all products that require holding at a specific temperature.

A comprehensive sanitation program should focus on the training of staff in basic sanitation procedures. This includes personal hygiene, proper handling of raw foods, cooking to a safe internal product temperature, and the routine monitoring of internal temperatures from receiving through service.

Most food-borne illnesses can be prevented through proper temperature control and a comprehensive program of sanitation. Both these factors are important to build quality service as the foundation of customer satisfaction. Safe food handling practices to prevent food-borne illness is of critical importance to the health and safety of your customers.

HACCP, an acronym for Hazard Analysis (at) Critical Control Points, is a quality control program of operating procedures to assure food integrity, quality, and safety. Taking steps necessary to augment food safety practices is both cost effective and relatively simple. While HACCP guidelines go far beyond the scope of this manual, additional information is available by contacting:

CENTER FOR FOOD SAFETY AND APPLIED NUTRITION FOOD AND DRUG ADMINISTRATION 1-888-SAFEFOOD

INTERNAL FOOD PRODUCT TEMPERATURES

H OT FOOD S

DANGER ZONE

40° TO 140°F

(4° TO 60°C)

CRITICAL ZONE

70° TO 120°F

(21° TO 49°C)

SAFE ZONE

140° TO 165°F

(60° TO 74°C)

 

COLD FOOD S

 

DANGER ZONE

ABOVE 40°F

(ABOVE 4°C)

SAFE ZONE

36° TO 40°F

(2° TO 4°C)

 

FROZEN FOOD S

 

DANGER ZONE

ABOVE 32°F

(ABOVE 0°C)

CRITICAL ZONE

0° TO 32°F

(-18° TO 0°C)

SAFE ZONE

0°F or below

(-18°C or below)

AS-250installation/operation/service manual

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Alto-Shaam AS-250 manual N I T a T I O N
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AS-250 specifications

The Alto-Shaam AS-250 is a versatile and innovative cooking solution designed for commercial kitchens seeking efficiency, precision, and reliability. This unit has gained a stellar reputation in the foodservice industry due to its array of features and advanced technologies that cater to various cooking needs.

One of the standout features of the Alto-Shaam AS-250 is its unique Halo Heat® technology. This patented system utilizes a combination of gentle, even heating with efficient, patented heat sources to maintain food quality without drying it out. Halo Heat® ensures that food is held at optimal temperatures, preserving moisture and enhancing flavors. This technology is particularly beneficial for holding and serving a variety of dishes, from meats to pastries, all while maintaining the integrity and consistency of the food.

The AS-250 is designed with user-friendly controls that make operation simple and intuitive. Its digital temperature control system allows chefs to set and monitor temperatures precisely, ensuring consistent results every time. This precision is crucial in commercial settings where food safety and quality are paramount.

Another notable aspect of the Alto-Shaam AS-250 is its compact design, catering to kitchens with limited space. The unit’s efficient footprint does not compromise on capacity, allowing for ample cooking space while fitting neatly into tighter environments. It also features a stainless steel construction, which ensures durability and easy cleaning, making it a reliable addition to busy kitchens.

The AS-250 is equipped with adjustable shelving, providing flexibility for various types of food items and plating options. This adaptability allows for an organized workspace, facilitating better workflow in the kitchen environment. Additionally, the unit has a self-contained design, eliminating the need for external exhaust hoods and simplifying installation and maintenance.

Energy efficiency is another critical characteristic of the Alto-Shaam AS-250. Designed to minimize energy consumption while maximizing performance, this unit helps reduce operational costs without sacrificing quality or output.

Overall, the Alto-Shaam AS-250 is an exemplary cooking solution that combines innovative technology with practical design features. Its versatility, reliability, and focus on food quality make it an invaluable asset for any commercial kitchen looking to elevate its cooking processes while ensuring consistency in food service.
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