Alto-Shaam 1000-TH SERIES - Manual (Page 74)

SECTION 7 • FOOD HOLDING AND SANITATION
72.
F O O D H O L D I N G a n d S A N I TAT I O N
FOOD HOLDING - FUNCTION & VALUE
In the previous sections, cooking procedures in
the Halo Heat Low Temperature Cooking and
Holding Oven have been emphasized. If practical
to the individual food service operation, these
ovens can also be used without the cooking
function to hold foods at proper serving
temperatures. Individual holding cabinets can also
be used to accomplish this function.
Food production in most food service facilities
is accomplished in a variety of different cooking
equipment. Food quality can be easily lost
between the time a product is removed from an
oven and the time of direct service. Regardless of
the method of preparation, proper handling of food
within this time period is of critical importance to
the food service operator. Halo Heat hot food
holding equipment is able to support any type of
food preparation by extending the longest possible
holding life for the widest variety of products.
For maximum efficiency, hot food holding
equipment should be selected on the basis of the
full range of functions this equipment can provide
to the individual operation. For example, dough
proofing, bulk food holding for buffet service or
other situations and the transportation of hot foods
are some of the major functions of these cabinets
for multipurpose utility. When properly planned,
Halo Heat holding equipment can be a time
management aid, support the food service
operation by extending preparation times outside of
peak preparation hours, and provide a quality
product in prolonged holding situations.
Consult an Alto-Shaam representative for
information on compatible holding equipment or
for recommendation on full systems tailored to
meet specific requirements.
G E N E R A L H O L D I N G G U I D E L I N E S
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.
In an enclosed holding environment, too much
moisture content is a condition which can be
relieved. A product achieving extremely high
temperatures in preparation must be allowed to
decrease in temperature before being placed in a
controlled holding atmosphere. If the product is
not allowed to decrease in temperature, excessive
condensation will form increasing the moisture
content on the outside of the product. 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° and 200°F
(16° to 93°C). If the unit is equipped with vents,
close the vents for moist holding and open the
vents for crisp holding.
If the unit is equipped with a thermostat
indicating a range of between 1 and 10, use a
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.
COLD FOOD FOR RETHERMALIZATION
O R R E H E AT I N G M U S T N E V E R B E
A D D E D TO T H E OV E N W H I L E H OT
FOOD IS BEING HELD.