S A NI TATION

Food flavor and aroma are usuall y so closely

related that it is difficult,

 

if not impo ssible,

to

sepa rat e them . There is also an impor tant,

and

insepa rable

relationship

bet ween cleanliness

food flavor.

Cleanliness

, top oper ating efficiency,

and appear ance of equipm ent contribute

 

 

consid erably to savory, appet izing foo ds.

 

 

Good equipm ent that is kept clea n, works

 

better and lasts long er.

 

 

 

 

 

Mos t food imparts its own par ticular

aroma and

many food s also absorb

exist ing odo rs.

 

 

Unfort unately, during this absorption , there is no

dist inction between GOOD and BAD odor s. The

majori ty of objectionable

flavors and odors

 

troubli ng food service opera tion s are cau sed by

bacteri a growth.

Sourness , rancidity, mustiness ,

stal e or other

OFF flavors

are usually

the result of

germ activity .

 

 

 

 

 

 

 

 

The easi est way to insure

full, natural

food flavo r is

through com prehensive clea nline ss. This means

good control

of both

vis ible soil (dirt)

and invis ible

soil (ge rms) . A thoroug h appro ach to sanitation

will provid e essential

clean lin ess . It wil l assu re an

attrac tive appea rance

of equ ipment , along with

maximu m efficiency and utility. More impor tantly,

a good sanitation

prog ram prov ides one of the key

elemen ts in the prevention

of food-bor ne illness es.

A con trolled

holding

envir onm ent for prepared

foods is just one of the import ant factor s

inv olve d

in the prevention

of food-bor ne illn esses .

 

 

Tempe rature

monitoring

and control during

 

receiving, stor age , preparat ion, and the servic e of foods are of equal importa nce.

SANITA TIO N

The mos t accu rate method of measuri ng safe temperatures of both hot and cold foods is by intern al product temperature. A quali ty thermome ter is an effecti ve tool for this purpose, and should be routinely used on all produc ts that requ ire holdin g at a specific temperat ure.

A comprehensive sanitation program shou ld focus on the training of staff in basic sanit ation procedu res. This includes personal hygiene, proper handling of raw food s, cook ing to a safe intern al product temperature, and the routine monitorin g of internal temperatures from receiving through service .

Most food-b orne illness es can be preven ted through proper temperature con trol and a

com prehensive program of sanitation. Both the se factors are import ant to build quality servic e as the fou ndation of cust omer satisf action. Safe food handling practice s to prevent food-b orn e illness is of cri tical import ance to the health and safe ty of your custo mers.

HACCP, an acronym for Hazard Analysis (at) Critica l Control Poi nts, is a quality control progra m of operating proce dures to assure food integri ty, qua lity, and safety. Taking steps neces sary to augment foo d safet y practices are both cost

effec tive and relatively simple. Whi le HACCP guide lines go far beyond the scop e of this manu al, addit ional inform ation is available by contac ting:

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

INTERNAL FOOD PRODUCTTEMPERATURES

HOT FOODS

 

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 FOODS

 

 

 

DANGER ZONE

ABOVE 40°F

(ABOVE 4°C)

 

 

 

 

 

 

 

SAFE ZONE

36°F TO 40°F

(2°C TO 4°C)

 

 

 

 

 

 

 

 

FROZEN FOODS

 

 

 

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)

 

 

 

 

 

 

EC2 & EC2SY S Seri es Oper at ion & Care Manual • 15

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Alto-Shaam EC2-48, EC2-96, EC2-72/P manual NI Tation, Sanita TIO N
Page 15 Page 17

EC2-72/P, EC2-48, EC2-96 specifications

The Alto-Shaam EC2SYS-96 and EC2-96 food holding cabinets are revolutionizing the food service industry with their advanced technology and innovative features. Designed for restaurants, catering services, and food service operations, these commercial-grade cabinets ensure that food is held at optimal temperatures while retaining its quality and flavor.

One of the standout features of the Alto-Shaam EC2SYS-96 and EC2-96 is their patented Halo Heat technology. This technology provides uniform heat distribution with minimal humidity, allowing food to be held at serving temperatures without drying out. Halo Heat is particularly beneficial for delicate items like baked goods, proteins, and vegetables, ensuring they maintain their texture and appearance.

The EC2SYS-96 model boasts a cabinet capacity that can accommodate up to six full-size food pans, ideal for large-scale operations. Its sleek design includes a glass front door, which provides visibility of the food items inside while ensuring energy efficiency. The EC2-96, while similar in capacity, may offer different configurations specifically tailored to unique kitchen workflows.

Both models feature intuitive digital controls that allow for precise temperature adjustments and monitoring. This ensures that food safety standards are constantly met, while also giving chefs the flexibility to tailor the holding environment based on menu requirements. With a temperature range of 60°F to 200°F, operators can hold a variety of foods without fear of overcooking or compromising quality.

Energy efficiency is another crucial characteristic of the EC2SYS-96 and EC2-96. These units are designed to consume minimal energy while providing optimal heat retention, which is a significant consideration for budget-conscious establishments. Their quiet operation further enhances the kitchen environment, making them suitable even for open kitchens or front-of-house applications.

Safety features are integrated into the design, including a ventilated cooling system that prevents overheating and a removable water pan for easy cleaning. The durable construction with stainless steel interiors and exteriors ensures longevity and ease of maintenance.

In summary, the Alto-Shaam EC2SYS-96 and EC2-96 food holding cabinets stand out with their innovative Halo Heat technology, impressive capacity, energy efficiency, and user-friendly controls. These features collectively contribute to maintaining food quality, enhancing operational efficiency, and ensuring the highest standards in food safety and service. For food service operations seeking reliable and effective holding solutions, these models pose an unparalleled choice.
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