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ince 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
s
pecific 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.
17.
• 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.
For maximum efficiency, it is essential that volume
rethermalization be used in conjunction with the
utilization of holding cabinets to keep rethermalized
food at proper temperatures.
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 and
roll into the companion holding cabinet. Relocate
the holding cabinet to the banquet service area.
• 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. Cover plates, 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. Transfer
full trolley to a preheated holding cabinet set at
160°F (71°C) until ready for service. In the case of
meat cooked to rare, set the cabinet at 140°F (60°C).
RETHERM MODE CHEF OPERATING TIPS
PLATE COVERS MUST BE USED FOR ON-THE-PLATE REGENERATION.