Alto-Shaam 500-3D User Manual

MN-29742 • Rev. 1 (04/13) • Drawer Warmer Installation/Operation/Service Manual • 9

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.  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.

BEEF ROAST — Rare

130°F

54°C

BEEF ROAST — Med/Well Done

155°F

68°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

130°F

54°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

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 — Baked/Fried

160° — 175°F

71° — 79°C

LOBSTER

160° — 175°F

71° — 79°C

SHRIMP — Fried

160° — 175°F

71° — 79°C

BREADS/ROLLS

120° — 140°F

49° — 60°C

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

140° — 165°F

60°— 74°C

SAUCES

140° — 200°F

60° — 93°C

SOUP

140° — 200°F

60° — 93°C

VEGETABLES

160° — 175°F

71° — 79°C