Alto-Shaam MN-29491 - Manual (Page 43)

cooking guidelines - simple control • 41
FOOD HOLDING AND SANITATION
SECTION 7 - FOOD HOLDING AND SANITATION
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.
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.
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.
C A U T I O N
TO MAINTAIN SAFE TEMPERATURE
LEVELS, COLD FOOD FOR
RETHERMALIZATION OR REHEATING
MUST NEVER BE ADDED TO THE OVEN
WHILE HOT FOODS ARE BEING HELD.