background image

Chefs, cooks and other 
specialized food service
personnel 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.

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
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.

#813/22 

INSTALLATION

/

OPERATION

/

SERVICE

• 6.

H O L D I N G   T E M P E R A T U R E   R A N G E

MEAT

FA H R E N H E I T

C E L S I U S

BEEF ROAST — Rare

140°F

60°C

BEEF ROAST — Med/Well Done 160°F

71°C

BEEF BRISKET

160° — 175°F 71° — 79°C

CORN BEEF

160° — 175°F 71° — 79°C

PASTRAMI

160° — 175°F 71° — 79°C

PRIME RIB — Rare

140°F

60°C

STEAKS  — Broiled/Fried

140° — 160°F 60° — 71°C

RIBS  — Beef or Pork

160°F

71°C

VEAL

160° — 175°F 71° — 79°C

HAM

160° — 175°F 71° — 79°C

PORK

160° — 175°F 71° — 79°C

LAMB

160° — 175°F 71° — 79°C

POULTRY

CHICKEN  — Fried/Baked 160° — 175°F 71° — 79°C

DUCK

160° — 175°F 71° — 79°C

TURKEY

160° — 175°F 71° — 79°C

GENERAL

160° — 175°F 71° — 79°C

FISH/SEAFOOD

FISH  — Baked/Fried

160° — 175°F 71° — 79°C

LOBSTER

160° — 175°F 71° — 79°C

SHRIMP  — Fried

160° — 175°F 71° — 79°C

BAKED GOODS

BREADS/ROLLS

120° — 140°F 49° — 60°C

MISCELLANEOUS

CASSEROLES

160° — 175°F 71° — 79°C

DOUGH  — Proofing

80° — 100°F

27° — 38°C

EGGS  —Fried

150° — 160°F 66° — 71°C

FROZEN ENTREES

160° — 175°F 71° — 79°C

HORS D'OEUVRES

160° — 180°F 71° — 82°C

PASTA

160° — 180°F 71° — 82°C

PIZZA

160° — 180°F 71° — 82°C

POTATOES

180°F

82°C

PLATED MEALS

180°F

82°C

SAUCES

140° — 200°F 60° — 93°C

SOUP

140° — 200°F 60° — 93°C

VEGETABLES

160° — 175°F 71° — 79°C

The holding temperatures listed are suggested guidelines only.

GENERAL  HOLDING  GUIDELINES

OPERATION

Содержание HALO HEAT 200-HFT

Страница 1: ...200 HFT or base only 300 HFT or base only W 1 6 4 N 9 2 2 1 W a t e r S t r e e t P O B o x 4 5 0 M e n o m o n e e F a l l s W i s c o n s i n 5 3 0 5 2 0 4 5 0 U S A PHONE 262 251 3800 FAX 262 251 7067 800 329 8744 U S A ONLY WEBSITE 800 558 8744 U S A CANADA 262 251 1907 INTERNATIONAL www alto shaam com 200 HFT 300 HFT ...

Страница 2: ...terior and exterior with a damp clean cloth and mild soap solution Rinse carefully 1 An identification tag is permanently mounted on the case 2 Plug the unit into a properly grounded receptacle ONLY positioning the unit so that the plug is easily accessible in case of an emergency Arcing will occur when connecting or disconnecting the unit unless all controls are in the OFF position 3 Proper recep...

Страница 3: ... Half Size Third Size 11318 300 HFT Customer Sneeze Guard large Front Guard 44149 End Guard 44239 SPECIAL INFORMATION Pans are not included Opening required for drop in countertop applications 300 HFT 25 x 69 1 2 635mm x 1765mm 200 HFT 25 x 43 1 8 635mm x 1095mm Decorator Cart 200 HFT Part No with shelf 55185 painted decor panel package 44075 stainless steel decor panel package 44078 Decorator Car...

Страница 4: ...ize pan 12 x 10 x 2 1 2 325mm x 265mm x 65mm GN 1 2 Two thirds size pan 12 x 14 x 2 1 2 325mm x 352mm x 65 mm GN 2 3 One third size pan 12 x 6 x 2 1 2 325mm x 176mm x 65mm GN 1 3 Standard Pan Divider and Separator Bars Pan Divider Bars 16019 Quantity 2 Half or Third Size Pan Separator Bars 11318 Quantity 3 Full size pan One half size pan One half size pan Two thirds size pan One third size pan 200...

Страница 5: ... FULL SIZE SHEET PAN HALF SIZE SHEET PAN 12 x 20 x 2 1 2 12 x 10 x 2 1 2 6 x 20 x 2 1 2 12 x 14 x 2 1 2 12 x 6 x 2 1 2 18 x 26 x 1 18 x 13 x 1 325mm x 530mm x 325mm x 265mm x 162mm x 530mm x 325mm x 352mm x 325mm x 176mm x N A N A 65mm 65mm 65mm 65mm 65mm GN 1 1 GN 1 2 GN 2 4 GN 2 3 GN 1 3 STANDARD PAN SIZES FULL SIZE PAN ONE HALF SIZE PAN ONE HALF SIZE PAN LONG HALF SIZE PAN LONG HALF SIZE PAN TW...

Страница 6: ...ith food When preheating is completed or whenever the unit reaches any temperature set by the operator between 1 and 10 the indicator light s will go OUT 5 LOAD HOT FOODS INTO HOT FOOD TABLE Be certain only hot food is transferred into the hot food table Before loading food into the table use a pocket type meat thermometer to make certain all products have reached an internal temperature of 140 to...

Страница 7: ...th 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 metal stemmed indicating thermometer to measure the internal temperature of the product s being held Adjust the thermostat setting to achieve the best ...

Страница 8: ... cold foods is by internal product temperature A quality thermometer is an effective tool for this purpose and should be routinely used on all products that require holding at a specific temperature A comprehensive sanitation program should focus on the training of staff in basic sanitation procedures This includes personal hygiene proper handling of raw foods cooking to a safe internal product te...

Страница 9: ...d scratching and do not use dry cloths or scouring compounds 5 To help maintain the protective film coating on polished stainless steel clean the exterior of the unit with a cleaner recommended for stainless steel surfaces Spray the cleaning agent on a clean cloth and wipe with the grain of the stainless steel Always follow appropriate state or local health hygiene regulations regarding all applic...

Страница 10: ...T 3498 1 2 10 Indicator Light 125V LI 3027 1 2 Indicator Light 208 240V LI 3025 1 2 Nut Indicator Light NU 3335 1 2 Indicator Light 230V LI 3951 1 2 11 Light Toggle Switch 125V 208 240V SW 3616 1 2 Light Toggle Switch 230V SW 33726 1 2 12 Switch Boot SW 3905 1 2 13 On Off Rocker Switch 125V SW 33648 1 2 On Off Rocker Switch 208 240V 230V SW 33487 1 1 14 Panel Overlay w switch 125V PE 24665 1 2 Pan...

Страница 11: ...t from power source before cleaning or servicing If the power cord needs replacement contact factory for exact replacement Use of any other cord may result in electrical or fire hazard Thermostat Indicator Light On Off Switch Electrical cord Cord Bushing Heat Guard Heat Guard Spacer Bulbs and Receptacles Sneeze Guard ...

Страница 12: ... 813 22 INSTALLATION OPERATION SERVICE 11 ...

Страница 13: ... 813 22 INSTALLATION OPERATION SERVICE 12 ...

Страница 14: ... 813 22 INSTALLATION OPERATION SERVICE 13 ...

Страница 15: ... 813 22 INSTALLATION OPERATION SERVICE 14 ...

Страница 16: ... 813 22 INSTALLATION OPERATION SERVICE 15 ...

Страница 17: ... 813 22 INSTALLATION OPERATION SERVICE 16 ...

Страница 18: ... 813 22 INSTALLATION OPERATION SERVICE 17 ...

Страница 19: ... 813 22 INSTALLATION OPERATION SERVICE 18 ...

Страница 20: ... to the one year part warranty period are as listed A Halo Heat cook hold ovens include a five 5 year parts warranty on the heating element Labor will be covered under the terms of the standard warranty period of one 1 year or fifteen 15 months B Alto Shaam Quickchillers include a five 5 year parts warranty on the refrigeration compressor Labor will be covered under the terms of the standard warra...

Отзывы: