Alto-Shaam HALO HEAT 500-1D Installation, Operation And Maintenance Instructions page 7

HACCP & KITCHEN MANAGEMENT SOFTWARE - ELECTRONIC CONTROL
These holding units can be ordered equipped with the optional serial communication interface for
connection to a PC. The units also have the capability of being connected to the internet via a Gateway
device. This can provide temperature recording data as well as setup and diagnostic information which can
be used for HACCP documentation.
FOOD PRODUCT TIPS
Bread and Rolls
Breads and rolls are traditionally difficult to hold for prolonged periods due to the very low moisture content
of these products. For best results and longest possible holding life, it is recommended these products be
placed in a plastic bag while in the warming drawer. Breads and rolls should be held at a temperature no
higher than 120° to 140°F (49° to 60°C).
Potatoes — for the best results in holding potatoes:
1. Do not overcook.
Regardless of the temperature at which potatoes are cooked or what type of oven is used, it is important
that this product does not achieve a final internal product temperature in excess of 195°F (91°C). Over-
cooking will further reduce the moisture content and consequently, reduce the holding life. Potatoes
should be removed from the oven when they reach an internal temperature of approximately 190°F
(88°C). After they are removed from the oven, the internal temperature will continue to increase.
2. Allow potatoes to stabilize before placing in drawer warmer.
When potatoes are removed from a conventional high-temperature oven, they have an extremely high
surface temperature. If they are placed in the drawer warmer while they are this hot on the outside,
moisture will be pulled from the inside of the potato and condensation will form on the outside. Holding
results under these conditions will not be totally satisfactory. Remove potatoes from the oven and allow
the surface temperature to stabilize before placing them in the controlled holding atmosphere of the
drawer warmer.
O P E R AT I O N
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