Alto-Shaam CC-48, CC-72 manual Gen Eral Hold Ing Guid Elines, Op Er Ating Instru Ctio Ns, Range

OP ER ATING INSTRU CTIO NS

GEN ERAL HOLD ING GUID ELINES
Chefs, cook s and other specia liz ed food serv ice
pers onn el employ varied met hods of cookin g. Pro per
hol din g tem per atures for a specif ic food produc t must
be based on the moisture conten t of the pro duct,
produ ct density, volum e, and proper serv ing
tempe ratures. Safe holding	tem peratures mus t also be
corr elated with palatability	in determin ing the length
of hold ing tim e for a specific product.

Halo Heat maintains the maximu m amount of product
moist ure content	without the addit ion of water , water
vap or, or steam .	Maintaining maximum natural
produ ct moisture	preserves the natural flavo r of the
produ ct and provides a more gen uin e taste. In
addi tion to product moistu re ret ent ion, the gentle
prope rties of Halo Heat maintain a consist ent
tempe rature throughout the cabinet with out the
neces sit y of a heat distrib ution fan, thereby
preven ting furthe r moistu re loss due to evaporation
or dehydr ation.

When produ ct is removed from a high tem peratur e
cookin g environment for immed iate transfer into
equi pment with the lower temperature req uire d for
hot food hold ing, condensa tion can form on the
outside of the produ ct and on the insid e of plas tic
contai ners use d in self-se rvic e applic ation s. Allow ing
the prod uct to release the initial steam and heat
produ ced by high tempera ture cook ing can alleviat e
this con dition.	To preserve the safet y and quality	of
freshly cooked	foods however , a maximum of 1 to 2
minutes must be the only time per iod allowe d for the
initial heat to be released from the product.		a
The unit is equ ipped with a thermo stat indicating
range of betwe en 1 and 10. Use a met al-st emmed
indic ati ng thermometer to meas ure the inter nal		the
tempe rature of the produc t(s) bein g held. Adjust

thermosta t setting to achieve the best overall setting based on inter nal pro duc t temperature.

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.

CC Ser ie s Oper ati on & Car e Manual • 8