Carter-Hoffmann MZ243S-2T - Manual (Page 11)

11
Modular Food Holding Guide *
Product Temperature
(°F/ °C)
Maximum Recommended
Hold Time (minutes)
With Humidity
(water layer under trivet)
Hamburger Patties 175 / 79 30 No
Crab Legs / Shrimp 160 / 71 45 Yes
Macaroni & Cheese 175 / 79 120 No
Baked Beans / Chili 180 / 82 120 No
Omelets 175 / 79 45 Yes
Egg Bake / Quiche 165 / 74 120 No
Hash Brown Potatoes 180 / 82 60 No
Sausage Patties 180 / 82 60 No
Biscuits (bottom heat only; no lid) 165 / 74 30 No
Tortillas, Soft 180 / 82 60 No
Croissants 170 / 77 60 No
French Toast 165 / 74 60 No
Pancakes 180 / 82 30 No
Scrambled Eggs 180 / 82 60 No
Hot Dogs 180 / 82 180 Yes
Lasagna 170 / 77 60 No
Pasta 175 / 79 60 No
Rice 175 / 79 30 No
Vegetables 175 / 79 45 No
Bacon, Crisp (top & bottom heat; no lid) 180 / 82 30 No
Bacon, Canadian 180 / 82 30 Yes
Nacho Cheese 165 / 74 240 No
Cut Green Beans / Mixed Vegetables 160 / 71 240 No
Chops. Sliced Meats 160 / 71 60 Yes
Chicken, Fried (top & bottom heat; no lids) 170 / 77 30 No
Chicken, Boneless Breasts 175 / 79 60 Yes
Chicken Breasts, Grilled 170 / 77 150 Yes
Chicken Nuggets, Breaded (top & bottom heat; no lid) 190 / 88 25 No
Chicken, Pre-Cooked Boneless Patties 150 / 66 90 Yes
Fish, Fried (top and bottom heat; no lid) 170 / 77 30 No
Fish, Baked or Broiled 155 / 68 45 Yes
Pork Loin Roast, Whole 180 / 82 60 Yes
Ribs, In Sauce 175 / 79 90 No
Paella 180 / 82 60 No
Gravies, Sauces 170 / 77 45 No
Soups 185 / 85 90 No
Poppers, Fried (top & bottom heat; no lid) 190 / 88 25 No
*NOTE: Times and temperatures
observed in a test kitchen envi-
ronment. Times & temperatures
may vary, depending on initial
food quality, initial cooked tem-
perature and user expectations of
acceptable quality. Holding times/
temps for products with bottom
heat and lids, unless otherwise
noted.
MOIST FOOD
HOLDING IN MZ
CABINETS: Use top
and/or bottom heat
with pan lid in place.
CRISPY/FRIED
FOOD HOLDING IN
MZ CABINETS: Use
bottom and top heat
and remove pan lid.