The Hold Cycle; Principles Of Rethermalization - Cadco CAPO-203 User Manual

• Step 1] By pressing the "Change Set Mode" touch pad next to the "Time" dial you can select
cycle #2. Set the time dial [counter clockwise] to read "HLD" indicating infinite time. Next, set
the temperature dial to the desired temperature [always 140ºF or higher.]
• Step 2] Load the prime rib into the oven. Press the "Manual Start Stop" touch pad to activate the
program. Your prime rib will be ready to serve in about 6 – 12 hours.

The Hold Cycle

• All 4 cycles can be the "Hold" cycle on your Line Chef™ Combination Oven.
A] When the dial is turned counter clockwise in cycle # 1 the "Time" window reads "INF" indicating
infinite time.
B] When the dial is turned counter clockwise in cycle # 2-4 the "Time" window will read "HLD"
indicating the hold cycle is set for infinite time.
You must set a temperature value when using either hold cycle.
• If you want to hold a product without putting it through a multi cycle program, you can simply
set cycle # 1 to "INF" by turning the "Time" dial counter clockwise. A holding feature is also
available in cycles # 2 - #4.
• 100% Venturi will be used to reduce the oven temperature quickly, and keep the hold
temperature stabilized when holding overnight or for extended periods.
• We know from our FDA and HACCP [Hazardous Analysis and Critical Control Points]
guidelines that foods must be held below 40ºF or above 140ºF to be considered safe.
•
Red meats become more tender with each hour they are held.
the temperatures of 100f and 140f. is equal to one day of aging.
• Moisture allows us to hold foods. A rare roast will hold temperature more easily and longer than
a well done roast because there is more moisture in it. When meats are cooked [well done] "dry"
they have less moisture to keep them hot.

Principles of Rethermalization

We are not re-cooking.....we are re-heating already cooked foods.
• Many frozen entrees can be safely rethermalized overnight, and be HACCP compliant.
• The FDA guidelines state that cooked foods processed and packed in a USDA approved facility
must be reheated to a temperature of no less than 140ºF. Foods prepared in a non-approved
facility [probably your kitchen] must be reheated to an internal temperature of 165ºF. This simply
means that if you buy a cooked, frozen meatloaf from any nationally known food producer, you
must reheat it to a minimum of 140ºF. If you bake a meatloaf from scratch and reheat it for
service, from a cooked refrigerated/frozen state, you must reheat it to a temperature of 165ºF.
• Frozen entrees help operators control labor, consistency, waste, and food cost.
• Foods can be cooked, cooled, and plated for regeneration [reheating] when needed for banquets
or parties.
• Since the food is already cooked rethermalizing at high temperatures is not necessary. 250ºF is
the optimum temperature for rethermalization of frozen foods. Frozen entrees can be rethermed
in under an hour, if needed, without compromising quality.
Each hour they are held between
13