Alto-Shaam TY-72, Руководство по эксплуатации и уходу

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#855 Operation & Care Manual • 5
S
Food flavor and aroma are usually so closely related
that it is difficult, if not impossible, to separate them. There
is also an important, inseparable relationship between
cleanliness and food flavor. Cleanliness, top operating
efficiency, and appearance of equipment contribute
considerably to savory, appetizing foods. Good equipment
that is kept clean, works better and lasts longer.
Most food imparts its own particular aroma and many
foods also absorb existing odors. Unfortunately, during this
absorption, there is no distinction between
GOOD and BAD
odors. The majority of objectionable flavors and odors
troubling food service operations are caused by bacteria
growth. Sourness, rancidity, mustiness, stale or other
OFF
flavors are usually the result of germ activity.
The easiest way to insure full, natural food flavor is
through comprehensive cleanliness. This means good
control of both visible soil (dirt) and invisible soil (germs). A
thorough approach to sanitation will provide essential
cleanliness. It will assure an attractive appearance of
equipment, along with maximum efficiency and utility. More
importantly, a good sanitation program provides one of the
key elements in the prevention of food-borne illnesses.
A controlled holding environment for prepared foods is
just one of the important factors involved in the prevention
of food-borne illnesses. Temperature monitoring and
control during receiving, storage, preparation, and the
service of foods are of equal importance.
The most
accurate
method of
measuring
safe temper-
atures of both
hot and 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 temperature, and the
routine monitoring of internal temperatures from receiving
through service.
Most food-borne illnesses can be prevented through
proper temperature control and a comprehensive program
of sanitation. Both these factors are important to build
quality service as the foundation of customer satisfaction.
Safe food handling practices to prevent food-borne illness is
of critical importance to the health and safety of your
customers. HACCP, an acronym for Hazard Analysis (at)
Critical Control Points, is a quality control program of
operating procedures to assure food integrity, quality, and
safety. Taking steps necessary to augment food safety
practices are both cost effective and relatively simple. While
HACCP guidelines go far beyond the scope of this manual,
additional information is available by contacting the
USDA/FDA Food-borne Illness Education Information
Center at (301)504-6803.
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.
H O L D I N G T E M P E R A T U R E R A N G E
MEAT
F A 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
T h e h o l d i n g t e m p e r a t u r e s l i s t e d a r e s u g g e s t e d g u i d e l i n e s o n l y .
I N T E R N A L F O O D P R O D U C T T E M P E R A T U R E S
H O T F O O D S
D A N G E R Z O N E 4 0 ° T O 1 4 0 ° F ( 4 ° T O 6 0 ° C )
C R I T I C A L Z O N E 7 0 ° T O 1 2 0 ° F ( 2 1 ° T O 4 9 ° C )
S A F E Z O N E 1 4 0 ° T O 1 6 5 ° F ( 6 0 ° T O 7 4 ° C )
C O L D F O O D S
DANGER ZONE ABOVE 40°F (ABOVE 4°C)
S A F E Z O N E 36°F TO 40°F (2°C TO 4°C)
F R O Z E N F O O D S
DANGER ZONE ABOVE 32°F (ABOVE 0°C)
CRITICAL ZONE 0° TO 32°F (-18° TO 0°C)
SAFE ZONE 0°F
OR BELOW
(-18°C
OR BELOW
)
S A N I TAT I O N G U I D E L I N E S G E N E R A L H O L D I N G G U I D E L I N E S