Alto-Shaam COMBITOUCH 7.14ES - Manual (Page 18)

O P E R A T I N G I N S T R U C T I O N S
16
REThERm mODE ChEF OPERATING TIPS
Since plated meals consist of dissimilar products, there
are several important factors to consider in order to
produce the finest results. Product density (compactness),
thickness, quantity of product on each plate, and quantity
of plates all relate to the length of time necessary to
reheat. Again, experience is the best method to determine
reheating time. Once the time has been determined and
recorded for a specific meal, the results will be consistent
for future reheating times.
hELPFUL hINTS FOR REhEATING
ON ThE PLATE
• ALL FOOD COMPOnenTs On The PLATe shOuLD
Be OF siMiLAR DensiTies.
• ALL FOOD COMPOnenTs On The PLATe shOuLD
Be siMiLAR in ThiCKness.
• ARRAnGe ALL FOOD COMPOnenTs eVenLy On
THE PLATE.
• AVOiD eXCessiVe OVeRLAPPinG OF PRODuCT.
• sAuCes MusT Be heATeD AnD ADDeD TO
PRODUCT AFTER REHEATING.
• A MiXeD VARieTy OF MeALs CAn Be ReheATeD
AT The sAMe TiMe.
à LA CARTE REThERmALIZATION
À la carte rethermalization is designed to take a single
plate from a refrigerated temperature to serving
temperature for immediate service. Plates are prepared
in advance, covered, and refrigerated. Preheat the
Combitherm oven. Remove plate from refrigeration and
place in the oven at 275°F (135°C) for an uncovered plate
or 300°F (150°C) for a covered plate. Plates with meat
components will take more time than plates containing
all vegetable components. Follow internal temperature
requirements for reheating and allow for override time.
After reheating, remove the plate from the oven, add any
sauces, garnish, and serve. This process can be repeated
as required.
For the most efficient continuous service, it is suggested
that the Combitherm oven be dedicated to the
rethermalization process during serving hours.
BANQUET REThERmALIZATION
Banquet rethermalization is designed for high volume, full
or partial load (multiple plate) reheating.
Plates are assembled in advance, covered, and refrigerated
or loaded on the roll-in cart and refrigerated. Preheat
the Combitherm oven at 275°F (135°C) for uncovered
plates or 300°F (150°C) for covered plates. Remove plates
or the roll-in cart from refrigeration, load in the oven
and set timer as required. Follow internal temperature
requirements for reheating and allow for override time.
Remove the plates or roll-in cart from the Combitherm.
Placing our thermal blanket cover over the roll-in cart
keeps food hot for 20 to 40 minutes, depending on the
type of food, retherm temperature, and environmental
factors. For longer holding times, roll the cart into the
CombiMate™ companion holding cabinet.
REThERmALIZING PREFABRICATED AND
VACUUm-PACkED FROZEN FOODS
For bulk product rethermalization, completely defrost
product bags in walk-in cooler. DO nOT ReMOVe
PRODuCT FROM The BAG. Load thawed bags in
preheated oven and rethermalize in the Low Temperature
Steam mode until the required internal temperature is
reached. Place rethermalized bags in a preheated
holding cabinet set at 140° to 165°F (60° to 74°C) until
ready for service.
For large volume on-the-plate regeneration, defrost
bags in walk-in cooler. Open bags and plate per menu
requirements in a (maximum) 55°F (13°C) refrigerated
room. Place on Alto-Shaam roll-in cart (trolley), and roll
into Combitherm oven preheated at 275°F (135°C).
Regenerate in the Convection mode for 3 to 5 minutes.
Switch to the Retherm mode for an additional 3 minutes
or more if required. Placing our thermal blanket cover
over the roll-in cart keeps food hot for 20 to 40 minutes,
depending on the type of food, retherm temperature, and
environmental factors. For longer holding times, roll the
cart into the CombiMate™ companion holding cabinet.
PLATE COVERS mUST BE USED FOR ON-ThE-PLATE REGENERATION.