Alto-Shaam ED-48/P, Operation And Care Manual

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 temperatures 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  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

THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES.

P g .   3

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

)

Operation and Care Manual #881-3

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