General Holding Guidelines - Alto-Shaam HALO HEAT ED2-60 Installation Operation & Maintenance

GENErAL hOLDING GuIDELINES

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.
The unit is equipped with a thermostat indicating
a range of between 1 and 10. Use a metal-stemmed
indicating thermometer to measure the internal
temperature of the product(s) being held. Adjust the
thermostat setting to achieve the best overall setting
based on internal product temperature.
O P E r A T I N G I N S T r u c T I O N S
MEAT
POuLTrY
FISh/SEAFOOD
bAKED GOODS
MIScELLANEOuS
THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY
FOOD HOLDING SHOULD BE BASED ON INTERNAL PRODUCT TEMPERATURES
ALWAYS FOLLOW LOCAL HEALTH
TEMPERATURE REQUIREMENTS
ED2-60 Opera ti on & Care Manual • 9
h O L D I N G T E M P E r A T u r E r A N G E
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
CHICKEN — Fried/Baked
DUCK
TURKEY
GENERAL
FISH — Baked/Fried
LOBSTER
SHRIMP — Fried
BREADS/ROLLS
CASSEROLES
DOUGH — Proofing
EGGS —Fried
FROZEN ENTREES
HORS D'OEUVRES
PASTA
PIZZA
POTATOES
PLATED MEALS
SAUCES
SOUP
VEGETABLES
(
HYGIENE
.
FAhrENhEIT cELSIuS
130°F 54°C
155°F 68°C
160° — 175°F 71° — 79°C
160° — 175°F 71° — 79°C
160° — 175°F 71° — 79°C
130°F 54°C
140° — 160°F 60° — 71°C
160°F 71°C
160° — 175°F 71° — 79°C
160° — 175°F 71° — 79°C
160° — 175°F 71° — 79°C
160° — 175°F 71° — 79°C
160° — 175°F 71° — 79°C
160° — 175°F 71° — 79°C
160° — 175°F 71° — 79°C
160° — 175°F 71° — 79°C
160° — 175°F 71° — 79°C
160° — 175°F 71° — 79°C
160° — 175°F 71° — 79°C
120° — 140°F 49° — 60°C
160° — 175°F 71° — 79°C
80° — 100°F 27° — 38°C
150° — 160°F 66° — 71°C
160° — 175°F 71° — 79°C
160° — 180°F 71° — 82°C
160° — 180°F 71° — 82°C
160° — 180°F 71° — 82°C
180°F 82°C
140° — 165°F 60°— 74°C
140° — 200°F 60° — 93°C
140° — 200°F 60° — 93°C
160° — 175°F 71° — 79°C
.
ALL
.
)
REGULATIONS FOR ALL INTERNAL