Alto-Shaam eco smart 750-th-iii ユーザーズマニュアル

 

TH/III 

InsTallaTIon

/

operaTIon

/

servIce

 

manual

 

pg

. 23

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 is both cost effective 

and relatively simple.  While HACCP guidelines 

go far beyond the scope of this manual, additional 

information is available by contacting: 

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)

DANGER ZONE

ABOVE 40°F

(ABOVE 4°C)

SAFE ZONE

36° TO 40°F

(2° TO 4°C)

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)