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
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