Alto-Shaam VAE-55F(S) Guía para resolver problemas Pagina 22

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FOOD HOLDING AND SANITATION
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.
CAUTION
TO MAINTAIN SAFE TEMPERATURE
LEVELS, COLD FOOD FOR
RETHERMALIZATION OR REHEATING
MUST NEVER BE ADDED TO THE OVEN
WHILE HOT FOODS ARE BEING HELD.
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