General Holding Guidelines - Alto-Shaam 500-TH-II Installation Operation & Maintenance

Operation
General Holding Guideline
Chefs, cooks and other specialized food service personnel
employ varied methods of cooking. Proper holding
temperatures for a specific food product must be based
on the moisture content of the product, product density,
volume, and proper serving temperatures. Safe holding
temperatures must also be correlated with palatability
in determining the length of holding time for a specific
product.
Halo Heat maintains the maximum amount of product
moisture content without the addition of water, water
vapor, or steam. Maintaining maximum natural product
moisture preserves the natural flavor of the product and
provides a more genuine taste. In addition to product
moisture retention, the gentle properties of Halo Heat
maintain a consistent temperature throughout the cabinet
without the necessity of a heat distribution fan, thereby
preventing further moisture loss due to evaporation or
dehydration.
When product is removed from a high temperature cooking
environment for immediate transfer into equipment with
the lower temperature required for hot food holding,
condensation can form on the outside of the product and
on the inside of plastic containers used in self-service
applications. Allowing the product to release the initial
steam and heat produced by high temperature cooking can
alleviate this condition. To preserve the safety and quality
of freshly cooked foods, however, a maximum of 1 to 2
minutes must be the only time period allowed for the initial
heat to be released from the product.
Most Halo Heat Holding Equipment is provided with a
thermostat control between 60°F and 200°F
(16°C to 93°C). If the unit is equipped with vents, close
the vents for moist holding and open the vents for crisp
holding.
MN-29756 (Rev. 5) 12/17 • TH-SK Series Cook, Hold, Smoke • 24
Holding Temperature Range
Meat
Beef Roast — Rare
Beef Roast — Med/Well Done
Beef Brisket
Corn Beef
Pastrami
Prime Rib — Rare
Steaks — Broiled/Fried
Ribs — Beef Or Pork
Veal
Ham
Pork
Lamb
Poultry
Chicken — Fried/Baked
Duck
Turkey
General
Fish/Seafood
Fish — Baked/Fried
Lobster
Shrimp — Fried
Baked Goods
Breads/Rolls
Miscellaneous
Casseroles
Dough — Proofing
Eggs — Fried
Frozen Entrees
Hors d'oeuvres
Pasta
Pizza
Potatoes
Plated Meals
Sauces
Soup
Vegetables
The holding temperatures listed are suggested guidelines
only. All food holding should be based on internal product
temperatures. Always follow local health (hygiene)
regulations for all internal temperature requirements.
Fahrenheit Celsius
130°F 54°C
155°F 68°C
160°F–175°F 71°C–79°C
160°F–175°F 71°C–79°C
160°F–175°F 71°C–79°C
130°F 54°C
140°F–160°F 60°C–71°C
160°F 71°C
160°F–175°F 71°C–79°C
160°F–175°F 71°C–79°C
160°F–175°F 71°C–79°C
160°F–175°F 71°C–79°C
160°F–175°F 71°C–79°C
160°F–175°F 71°C–79°C
160°F–175°F 71°C–79°C
160°F–175°F 71°C–79°C
160°F–175°F 71°C–79°C
160°F–175°F 71°C–79°C
160°F–175°F 71°C–79°C
120°F–140°F 49°C–60°C
160°F–175°F 71°C–79°C
80°F–100°F 27°C–38°C
150°F–160°F 66°C–71°C
160°F–175°F 71°C–79°C
160°F–180°F 71°C–82°C
160°F–180°F 71°C–82°C
160°F–180°F 71°C–82°C
180°F 82°C
140°F–165°F 60°C–74°C
140°F–200°F 60°C–93°C
140°F–200°F 60°C–93°C
160°F–175°F 71°C–79°C