Alto Shaam TY-72-PL Service Manual
#855 • 7/2005
PRINTED IN U. S .A .
INSTALLATION
OPERATION
AND
MAINTENANCE
MANUAL
HEATED
DISPLAY CASES
FULL SERVICE OR
SELF SERVICE
MODEL:
TY-72 Series
W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA
PHONE: 262.251.3800 FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY WEBSITE:
800.558-8744 USA/CANADA 262.251.1907 INTERNATIONAL www.alto-shaam.com
#855 TY-72 Series Operation & Care Manual • 1
The Alto-Shaam Hot Display Case has
been thoroughly tested, checked for
calibration, and inspected to insure only
the highest quality case is provided.
When you receive your display case,
check for any possible shipping damage
and report it at once to the delivering
carrier. See Transportation Damage and Claims
section located in this manual.
In order to maintain established National
Sanitation Foundation standards, all stationary floor
models must be sealed to the floor with a R.T.V. or
silastic meeting N.S.F. requirements or have 6"
(153mm) unobstructed clearance beneath the unit.
Counter and table units must be mounted on legs of a
sufficient 4" (102mm) height to provide minimum
unobstructed space beneath the unit. Legs are
supplied with the unit. Warranty will become null
and void if these directions are not followed.
Save all the information and instructions packed
inside the display case. Complete and return the
warranty card to the factory as soon as possible to
assure prompt service in the event of a warranty
parts and labor claim.
NOTE
: Any and all claims for warranty must
include the full model and serial
number of the display case.
Display case must be installed level. The display
case must not be installed in any area where it
may be affected by steam, grease, dripping
water, high temperatures, or any other severely
adverse conditions.
Do not install a heated display case near a cold
air source such as a freezer, air conditioning vents,
or in any area where outside air fluctuation can
affect performance.
If necessary, permanent wiring or electrical
outlets for this display case must be installed by an
licensed electrician in accordance with local, country
or national codes.
An identification tag is permanently mounted on
the case. Plug the case into a properly grounded
receptacle ONLY. Arcing will occur when connecting
or disconnecting the display case unless all controls
are in the OFF position. Always position the
appliance so the power supply cord is easily
accessible in case of emergency.
REGARDING INTERNATIONAL STANDARD UNITS:
If the unit is not equipped with flexible cord with
plug, an all-pole country approved disconnection
device which has a contact separation of at least
3mm in all poles must be incorporated in the fixed
wiring for disconnection. When using a cord without
a plug, the green/yellow conductor shall be
connected to the terminal which is marked with the
ground symbol. If a plug is used, the socket outlet
must be easily accessible. If the power cord needs
replacement, use a similar one obtained from
the distributor.
For 230V units:
To prevent an electrical shock
hazard between the appliance and other appliances
or metal parts in close vicinity, an equalizationbonding stud is provided. An equalization bonding
lead must be connected to this stud and the other
appliances / metal parts to provide sufficient
protection against potential difference. The terminal
is marked with the following symbol.
PATENT NOS.
3521030
4595247
®
PH
HEATED DISPLAY CASES
®
UNPACKING & SET-UP ELECTRICAL INSTALLATION
®
®
ENSURE THE POWER SOURCE
MATCHES THE VOLTAGE STAMPED
ON CABINET NAMEPLATE
SAMPLE
#855 TY-72 Series Operation & Care Manual • 2
OPERATING PROCEDURES
1. DO NOT ADD WATER TO DISPLAY CASE
Halo Heat display cases maintain a constant but
gentle temperature and eliminate much of the
moisture loss associated with conventional display
cases. Because of this gentle heat, it is not
necessary to add water to the display case. As a
matter of fact, adding water is not
recommended since water will accelerate the
deterioration of the product, and may damage the
unit voiding the warranty.
2. PLACE DIVIDERS AND SERVING PANS IN CASE
Refer to the pan layout diagrams for different
types of pan accommodations. A complete pan
configuration layout is located in this manual. It
is VERY
important to note,
no matter what
type of pan configuration chosen, pan separator
bars or divider bars must be used to close all gaps
between pans, and all gaps between the pans and
the edges of the display case. If these gaps are
not closed, heat will escape from the bottom of the
case into the display area. As a consequence, heat
distribution will be uneven and uniform
temperature will be difficult to hold. If needed,
additional pan divider bars are available. The
supplied self-serve pan inserts with wire grids are
for use with pre-packaged foods in the self-serve
sections of the units.
3. TURN DISPLAY LIGHTS “ON” AND SET
THE THERMOSTAT(S) AT NUMBER “10”
TO PREHEAT
A indicator light will illuminate when the
thermostat(s) is (are) turned “ON.” The
indicator(s) will remain lit as long as the unit is
preheating or calling for heat. The unit should be
preheated at the 10 setting for a minimum of
30-45 minutes before loading the case with hot
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”.
4. LOAD HOT FOODS INTO DISPLAY CASE
Be certain only hot food is transferred into the
display case. Before loading food into the case,
use a pocket-type meat thermometer to make
certain all products have reached an internal
temperature of 140° to 160° F (60° to 71°C). If
any food product is not at proper serving
temperature, use a Halo Heat cooking and holding
oven, set at 250° to 275°F (121° to 135°C), or a
Combitherm oven to bring the product within the
correct temperature range.
Use hand protection when handling hot items.
Be certain only hot PREPACKAGED foods in
appropriate heat tested containers are used in
the self-service section of the display case.
Do not stack food containers.
5. RESET THERMOSTAT(S) AS NEEDED
After all products are loaded into the display case
and the doors are closed, it is necessary to reset
the thermostat(s). For fully enclosed sections, reset
the thermostat to the number “8” setting. Cases
with a self-service section should be maintained
between number “9” and number “10” for the selfservice section only. THESE SETTINGS WILL
NOT NECESSARILY BE FINAL. Since proper
temperature range depends on the type of
products and the quantities being held, it is
necessary to periodically use a pocket
thermometer to check each item to make certain
the correct temperatures are being maintained.
Proper temperature range is between a minimum
of 140° and 160° F (60° and 71° C). Normally,
this will require a thermostat setting of between
number “6” and “8” in fully enclosed cases. Selfservice cases or sections will always require a
higher thermostat setting.
6. PLACEMENT OF FOOD PROBE
If the unit is equipped with the probe accessory,
wipe each probe and probe tip with a disposable
alcohol pad to clean and sanitize before using. If
the probe is left in its bracket, the LED
temperature display will indicate the ambient air
temperature inside the case. To place a probe
into food kept in the case, remove the probe from
the bracket and push the probe tip halfway into
the product, positioning the tip at the center of
the food mass. If placing into solid foods such as
meat roast or poultry breasts, push the probe in
from a straight downward position or in from the
side to the center position. If placing into a semiliquid or liquid product, the probe cable will
probably need to be secured to keep the probe
positioned properly. Do not let the probe tip
touch the edges or sides. Tape the probe cable to
the lip or edge of the container. Wipe each probe
tip with a clean paper towel to remove food debris
after each use. Follow by wiping probes with a
disposable alcohol pad, and return each probe to
the proper bracket position.
7. SERVE FRESH HOT FOOD
Keep hot foods looking fresh. Occasionally stir or
rotate food as needed. Serve food products in
appropriate heat tested packages or containers.
Keep display case doors closed after serving.
Wipe spills immediately to assure maximum eye
appeal and to ease end of the day cleanup.
OPERATION
#855 TY-72 Series Operation & Care Manual • 3
SHEET PAN DIVIDER BAR
ONE-THIRD S IZE PAN
FULL, HALF & THIR D SIZ E - LONG
FULL, HALF & THIR D SIZ E - S HORT
SHEET PAN DIVIDER BAR
SHEET PAN DIVIDER BAR
SHEET PAN DIVIDER BAR
SHEET PAN FILLER
STANDARD PAN DIVIDER & SEPARATOR BARS
I
TEM NO
.
11046
11047
11317
11318
11319
11320
11357
11732
SIZE (W x L)DESCRIPTIO
N
48 72 96
1
1
2
9
1
2
—
—
—
—
4
15
—
3
2
—
—
—
6
21
—
4
3
1
FULL-S IZE
PAN
ONE-THIRD
SIZE PAN
ONE-HALF
SIZE PAN
ONE-HALF
SIZE PAN
TWO-THIRDS
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
48 Models
72 Models
96 Models
3 PAN ZONES 5 PAN ZONES
7 PAN ZONES
One (1) FULL-S IZE PAN and
One (1) ONE -THIRD S IZE PAN per pan z on e.
— 48 MODE LS :
— 72 MODE LS :
— 96 MODELS:
Up to 3 Full-Siz e P ans with 3 One -Third S ize Pa ns
Up to 5 Full-Siz e P ans with 5 One -Third S ize Pa ns
Up to 7 Full-Siz e P ans with 7 One -Third S ize Pa ns
Two (2) ONE -HALF SIZ E P ANS and
One (1) ONE -THIRD S IZE PAN per pan zone.
— 48 MODELS:
— 72 MODELS:
— 96 MODELS:
Up to 6 One-Half Siz e Pans with 3 One-Third Siz e Pans
Up to 10 One-Half S ize Pans with 5 One-Third Size Pans
Up to 14 One-Half S ize Pa ns with 7 One-Third Siz e Pans
One (1) TWO-THIR DS SIZE PAN and
Two (2) ONE -THIRD SIZE PANS per pan zone.
— 48 MODE LS :
— 72 MODE LS :
— 96 MODELS:
Up to 3 Two-Thirds Size Pans with 6 One -Third S ize Pa ns
Up to 5 Two-Thirds Size Pans with 10 One-Third Size Pans
Up to 7 Two-Thirds Size Pans with 14 One-Third Size Pans
Four (4) ONE -THIR D SIZE PANS per pan zone.
— 48 MODELS:
— 72 MODELS:
— 96 MODE LS :
Up to 12 One-Third S ize Pa ns per display case
Up to 20 One-Third S ize Pa ns per display case
Up to 28 One-Third S ize Pa ns per display case
ONE-THIRD
SIZE PAN
MODELS
PAN CONFIGURATIONS • HEATED DISPLAY CASES
1-3/8" x 27-13/16" (35 mm x 706 mm)
3-1/4" x 7"
1" x 27-7/8"
1" x 13"
3-1/4" x 27-3/16"
1-3/4" x 17-3/4"
5-29/32" x 27-13/16"
3-3/4" x 27-13/16"
(83 mm x 178 mm)
(25 mm x 708 mm)
(25 mm x 330 mm)
(83 mm x 706 mm)
(45 mm x 451 mm)
(150 mm x 706 mm)
(95 mm x 706 mm)
Note:
Additional Pan Separator Bars may
be required to accommodate maxium
capacities.
#855 TY-72 Series Operation & Care Manual • 4
FULL-SIZE PA N
ONE-HALF SIZE PA N
TWO-THIRDS SIZE PA N
ONE-T HIR D SIZE PA N
FULL-SIZE SHEET PA N
12" x 20" x 2-1/2"
12" x 10" x 2-1/2"
12" x 14" x 2-1/2"
12" x 6" x 2-1/2"
18" x 26" x 1"
325 mm x 530 mm x 65 mm
325 mm x 265 mm x 65 mm
325 mm x 352 mm x 65 mm
325 mm x 176 mm x 65 mm
N/A
GN 1/1
GN 1/2
GN 2/3
GN 1/3
STANDARD PA N SIZES
➔
➔
S TANDARD P AN DIVIDER & S E P AR ATOR BARS
Item No.
11046
11047
11317
11318
11319
11320
11357
11732
SHEET PAN DIVIDER BAR
ONE-THIRD SI ZE PAN
FULL, HALF & THIRD SIZE - LONG
FULL, HALF & THIRD SIZE - SHOR T
SHEET PAN DIVIDER BAR
SHEET PAN DIVIDER BAR
SHEET PAN DIVIDER BAR
SHEET PAN DIVIDER BAR
S IZ E (W x L) DE SCR IPTIO N
72
96 Models
—
—
4
15
—
3
2
—
—
—
6
21
—
4
3
1
One (1) FULL-SIZE PAN and
One (1) ONE-THIRD SIZE P AN per pa n zone .
— 72 MODELS: Up to 3 Fu ll-Size Pans with
3 One -Third Size Pans per display ca se
— 96 MODELS: Up to 5 Fu ll-Size Pans with
5 One -Third Size Pans per display ca se
Two (2) ONE-HALF SIZE PANS a nd
One (1) ONE-THIRD SIZE P AN per pa n zone .
— 72 MODELS: Up to 6 One -Half Size Pans with
3 One -Third Size Pans pe r displa y case
— 96 MODELS: Up to 10 One -Half Size Pans with
5 One -Third Size Pans per display case
One (1) TWO-THIRDS SIZE PAN and
Two ( 2) ONE-THIRD S IZE PANS per pa n zone .
— 72 MODELS: Up to 3 Two-Third s S ize P ans with
6 One -Third Size Pa ns per displa y case
— 96 MODELS: Up to 5 Two-Third s S ize P ans with
10 One -Third Size Pa ns per displa y case
Four ( 4) ONE-THIRD S IZE PANS per pan zone .
— 72 MODELS: Up to 12 One-Third S ize Pans
per display case
— 96 MODELS: Up to 20 One-Third S ize Pans
per display case
FULL-SIZE SHEE T PANS: 18" x 26" x 1"
— 72 MODELS: 2 S he et Pa ns per displa y ca se
— 96 MODELS: 3 S he et Pa ns per displa y ca se
SHEET PANS
(NO T SHOWN)
PAN LAYOUT
DIAGRAM
3 P AN ZONE S
5 P AN ZONE S
ONE-HALF
SIZE PAN
ONE-HALF
SIZE PAN
TWO-T HIR DS
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
SELF-S E RVE
PAN ZONE
PAN SIZE : ITEM #1405
(429 mm x 673 mm x 51 mm )
FULL-SIZE
PAN
NOTE: ADDITIONAL P AN SE P ARATOR BARS MAY BE RE QUIRE D
TO ACCOMMODATE MAXI MUM CAPACITIES .
➔
➔
➔
➔
➔
TYSYS-72/PL & TYSYS-72/PR
TYSYS-96/PL
TYSYS-96/PR
PAN CONFIGURATIONS • SELF-SERVE HOT DISPLAY CASES
16-7/8" x 26-1/2 x 2"
1-3/8" x 27-13/16" (35 mm x 706 mm)
3-1/4" x 7" (83 mm x 178 mm)
1" x 27-7/8" (25 mm x 708 mm)
3-1/4" x 27-3/16" (83 mm x 706 mm)
1-3/4" x 17-2/4" (45 mm x 451 mm)
1" x 13" (25 mm x 330 mm)
5-29/32" x 27-13/16" (150 mm x 706 mm)
3-3/4" x 27-13/16" (95 mm x 706 mm)
Models
#855 TY-72 Series Operation & Care Manual • 5
SHEET PAN CONFIGURATIONS • HOT DISPLAY CASES
48 Models
72 Models
96 Models
2 SHEET PAN ZONES
3 SHEET PAN
ZONES
4 SHEET PAN
ZONES
ONE-THIRD
SIZE PAN
ONE-HALF
SIZE PAN
ONE-HALF
SIZE PAN
72 MODELS
3 Full-size Sheet Pans
per display case
48 MODELS
2 Full-size Sheet Pans per display case
OR
1 Full-size Sheet Pan
2 One-half Size Pans
3 One-third Size Pans
96 MODELS
4 Full-size Sheet Pans
per display case
FULL-SIZE
SHEET PAN
ONE-THIRD
SIZE PAN
ONE-THIRD
SIZE PAN
STANDARD PAN DIVIDER & SEPARATOR BARS
I
TEM NO
.
11046
11047
11317
11318
11319
11320
11357
11732
1865
SHEET PAN DIVIDER BAR
ONE-THIRD SIZE PAN
FULL, HALF & THIRD SIZE - LONG
FULL, HALF & THIRD SIZE - SHORT
SHEET PAN DIVIDER BAR
SHEET PAN DIVIDER BAR
SHEET PAN DIVIDER BAR
SHEET PAN FILLER
GASTRONORM DIVIDER (220V)
SIZE (W x L)
1-3/8" x 27-13/16"
3-1/4" x 7"
1" x 27-7/8"
1" x 13"
3-1/4" x 27-3/16"
1-3/4" x 17-3/4"
5-29/32" x 27-13/16"
3-3/4" x 27-13/16"
7/8" x 27-7/8"
DESCRIPTION
48 MODELS 72 MODELS
96 MODELS
1
1
2
9
1
2
—
—
2
—
—
4
15
—
3
2
—
4
—
—
6
21
—
4
3
1
6
(35mm x 706mm)
(83mm x 178mm)
(25mm x 708mm)
(25mm x 330mm)
(83mm x 706mm)
(45mm x 451mm)
(150mm x 706mm)
(95mm x 706mm)
(22mm x 708mm)
#855 TY-72 Series Operation & Care Manual • 6
OPERATION
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.
When product is removed
from a high temperature
cooking environment for
immediate transfer into
equipment with the lower
temperature required for hot
food holding, condensation
can form on the outside of
the product and on the inside
of plastic containers used in
self-service applications.
Allowing the product to
release the initial steam and
heat produced by high
temperature cooking can
alleviate this condition. To
preserve the safety and
quality of freshly cooked
foods however, a maximum
of 1 to 2 minutes must be the
only time period allowed for
the initial heat to be released
from 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.
HOLDING TEMPERATURE RANGE
MEAT FAHRENHEIT CELSIUS
BEEF ROAST — Rare 140°F60°C
BEEF ROAST — Med/Well Done 16 0°F71°C
BEEF BRISKET 160°— 175°F71°— 79°C
CORN BEEF 160°— 175°F71°— 79°C
PASTRAMI 160°— 175°F71°— 79°C
PRIME RIB — Rare 140°F60°C
STEAKS — Broiled/Fried 140°— 160°F60°— 71°C
RIBS — Beef or Pork 160°F71°C
VEAL 160°— 175°F71°— 79°C
HAM 160°— 175°F71°— 79°C
PORK 160°— 175°F71°— 79°C
LAMB 160°— 175°F71°— 79° C
POULTRY
CHICKEN — Fried/Baked 160°— 175° F71°— 79°C
DUCK 160°— 175° F71°— 79°C
TURKEY 160°— 175° F71°— 79°C
GENERAL 160°— 175° F71°— 79°C
FISH/SEAFOOD
FISH — Baked/Fried 160°— 175° F71°— 79°C
LOBSTER 160°— 175°F71°— 79°C
SHRIMP — Fried 160°— 175°F71°— 79°C
BAKED GOODS
BREADS/ROLLS 120°— 140° F49°— 60°C
MISCELLANEOUS
CASSEROLES 160°— 175° F71°— 79°C
DOUGH — Proofing 80°— 100° F27°— 38° C
EGGS —Fried 150°— 160° F66°— 71°C
FROZEN ENTREES 160°— 175° F71°— 79°C
HORS D'OEUVRES 160°— 180°F71°— 82°C
PASTA 160°— 180° F71°— 82°C
PIZZA 160°— 180°F71°— 82°C
POTATOES 180° F82° C
PLATED MEALS 180°F82° C
SAUCES 140°— 200°F60°— 93°C
SOUP 140°— 200° F60°— 93°C
VEGETABLES 160°— 175° F71°— 79°C
The holding temperatures listed are suggested guidelines only.
GENERAL HOLDING GUIDELINES
#855 TY-72 Series Operation & Care Manual • 7
Hood glass extended to the full upright
position is stabilized through the use
of gas struts designed for the full
load bearing weight. These struts
could weaken or fail due to wear,
environmental conditions or aging.
Operators should be aware of any decrease in effort to lift
the hood and initiate an immediate gas strut safety check.
DO NOT LIFT THE HOOD IN THIS CONDITION.
SAFETY ALERT
This units performance has been
optimized using the factory provided
bulbs. These bulbs should be
replaced with an exact replacement
or with a factory recommended replacement.
These bulbs have been treated to resist breakage
and must be replaced with similarly treated bulbs
in order to maintain compliance with NSF
standards. Do not over-tighten bulbs in
their receptacles as this can cause
damage to the bulb filament.
The cleanliness and appearance of
this equipment will contribute
considerably to operating
efficiency and savory, appetizing
food. Good equipment that is kept
clean works better and lasts longer.
1. CLEAN THE PROBES DAILY
If the display case is supplied with
probes, remove all food soil from probes.
Wipe entire probe and cable assembly
with warm detergent solution and a clean
cloth. Remove detergent by wiping each
probe and cable with clean rinse water
and a cloth. Wipe probes with
disposable alcohol pad or sanitizing solution
recommended for food contact surfaces. Allow
probe and cable to air dry in probe holding
bracket.
2. THOROUGHLY CLEAN THE UNIT DAILY
A. Turn lights and adjustable thermostat(s) to the
“OFF” position, and disconnect unit from
power source.
B. Remove, cover or wrap, and store unused
products under refrigeration.
C. Clean the interior metal surfaces of the cabinet
with a damp clean cloth and any good
commercial detergent or grease solvent at the
recommended strength. Use a plastic scouring
pad or oven cleaner for difficult areas. Rinse
well to remove all residue and wipe dry.
NOTE: Avoid the use of abrasive cleaning
compounds, chloride based cleaners, or
cleaners containing quaternary salts. Never
use hydrochloric acid (muriatic acid) on
stainless steel.
D. Clean the glass with a window cleaner. The
sliding glass doors are removable allowing for
easier cleaning.
E. 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 applicable cleaning
and sanitation requirements for equipment.S
DO NOT USE IF CONTROLS ARE NOT
PROPERLY FUNCTIONING
Refer to the Trouble Shooting Guide located in this
manual or call an authorized service technician.
CHECK OVERALL CONDITION ONCE
A MONTH
Check the case and related cabinets once a month for
physical damage and loose screws. Correct any
problems before they begin to interfere with the
operation of the unit.
CARE AND CLEANING
AT NO TIME SHOULD THE INSIDE OR
THE OUTSIDE OF THE OVEN BE
WASHED DOWN, FLOODED WITH
WATER, OR LIQUID SOLUTION. DO
NOT USE WATER JET TO CLEAN.
NEVER STEAM CLEAN.
SEVERE
DAMAGE OR ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
CABINET IS FLOODED.
#855 TY-72 Series Operation & Care Manual • 8
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:
Center for Food Safety and Applied Nutrition
Food and Drug Administration
1-888-SAFEFOOD
SANITATION
INTERNAL FOOD PRODUCT TEMPERATURES
HOT FOODS
DANGER ZONE 40° TO 140°F(4° TO 60° C)
CRITICAL ZONE 70° TO 120°F (21° TO 49° C)
SAFE ZONE 140° TO 165°F (60° TO 74° C)
COLD FOODS
DANGER ZONE ABOVE 40°F (ABOVE 4°C)
SAFE ZONE 36° F TO 40°F(2°C TO 4°C)
FROZEN FOODS
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)
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