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ExprEssTouch opErATING INsTrucTIoNs
CT EXPRESS STEP BY STEP OPERATION MANUAL • 17
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
BE OF SIMILAR DENSITIES.
BE SIMILAR IN THICKNESS.
THE PLATE.
PRODUCT AFTER REHEATING.
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
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.
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
ready for service.
PLATE COVERS MUST BE USED FOR ON-THE-PLATE REGENERATION.