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OPERATING INSTRUCTIONS
16
RETHERM MODE CHEF OPERATING TIPS
Since plated meals consist of dissimilar products, there
are several important factors to consider in order to
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
for future reheating times.
HELPFUL HINTS FOR REHEATING
ON THE PLATE
THE PLATE.
PRODUCT AFTER REHEATING.
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
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.
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
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
type of food, retherm temperature, and environmental
factors. For longer holding times, roll the cart into the
RETHERMALIZING PREFABRICATED AND
VACUUM-PACKED FROZEN FOODS
For bulk product rethermalization, completely defrost
preheated oven and rethermalize in the Low Temperature
Steam mode until the required internal temperature is
reached. Place rethermalized bags in a preheated
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
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
depending on the type of food, retherm temperature, and
environmental factors. For longer holding times, roll the
PLATE COVERS MUST BE USED FOR ON-THE-PLATE REGENERATION.