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H O L D I N G P R O C E D U R E
O P E R A T I O N
1. Preheat at 200°F for 30 minutes.
Allow a minimum of 30 minutes for preheating
b
efore loading the banquet cart with product.
2. Load the cart with hot food only.
The purpose of the banquet cart is to maintain hot
food at proper serving temperature. Only hot
food should be placed into the banquet cart.
Before loading the cart with food, use a food
thermometer to make certain all products
have reached an internal temperature range of
140° to 160°F (60° to 71°C). Any food product not
within the proper temperature range should be
heated before loading into the banquet cart. For
best results, use a Halo Heat Low Temperature
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.
3. Load covered plates or carriers into
the banquet cart.
After the food has reached proper serving
temperature:
A. Use HEATED plates only.
B. Load each series of four (4) plates into the
banquet cart as soon as assembled and as
quickly as possible to retain maximum heat.
C. Load the plates in the upper section of the
banquet cart first.
D. Securely close the doors of the banquet cart
after loading each series of plates.
E. When loading the upper section of the banquet
cart, the door on the lower section should
remain closed.
F. When loading the lower section of the banquet
cart, the door on the upper section should
remain closed.
4. Reset the thermostat to desired
temperature.
After the cart has been completely filled with
product, check to make certain the doors are
securely closed, and reset the thermostat to to the
desired holding temperature or the suggested
180°F (82°C).
The proper temperature range for the products
being held, and whether or not to open or close
the door vents, will depend on the type and
quantity of product. When holding food for
prolonged periods, it is advisable to periodically
check the internal temperature of each item with
a food thermometer to assure maintenance of the
proper temperature range of 140° to 160°F
(60° to 71°C).
5. Unload covered plates, trays or plate
carriers as needed.
A. Unload the items from the lower section of
the cart first, and work up toward the top
of the cart.
B. When unloading the lower section of the
banquet cart, the door on the upper section
should remain closed.
C. When unloading the upper section of the cart,
the door on the lower section should remain
closed.
D. Securely close the doors of the cart after each
product removal.