Issue link: https://flip.summitcat.com/i/1541149
120 TEMPERATURE GUIDE, SOUP WARMERS, & TOASTERS FOOD TEMPERATURES & THE DANGER ZONE Preparing Food • Wash your hands. • No barehand contact. Use barriers such as tongs, paper, spoons or gloves to prepare and serve ready-to-eat foods. • Get the food to be fixed from storage, the stove, the cooler or freezer. Take a little food out at a time, and keep the rest hot or cold until you are ready to work with it. Prepare potentially hazardous foods just before you need them. • Don't let the temperature of the food stay in the "Danger Zone." Cooking Food Use a metal stem or digital thermometer to check tem- peratures while cooking food to make sure that it gets done all the way inside. Different foods have to reach different degrees to be done or safe. All foods need to be cooked for a minimum of 15 seconds at the required temperatures and roasts need to be held at 130°F for 112 minutes before serving. The metal stem thermometer mea- sures the inside, or internal, temperature of the food. A thermom- eter that works the best shows a range of 0°F to 220°F. The only way you can be sure that the food is cooked enough is to use a metal stem thermometer placed in the center of the food, even if you also use a thermostat to control the temperature in the oven. When Is The Food Cooked Safe? Here are a few examples of potentially hazardous food and how hot they must be to be safe. They can be hotter, but they must be at least this hot to kill germs: • Poultry and Stuffing: 165°F • Pork: 145°F • Beef, Lamb and Seafood: 145°F • Rare Beef: 130°F • Hamburger (Ground Beef): 155°F Room Temperature Keep foods colder than 41°F and hotter than 140°F Cook fish, shellfish, lamb, and beef at least 145°F; Hot Holding Temperature for all hot food 140°F or above. Pork (145°F) Final Cook for Poultry (165°F) Reheating tempera- ture for all foods Ground Beef (155°F) CONVEYOR TOASTERS • Stainless steel & aluminized steel construc on • Variable speed control • Variable top & bo om heat control • 10.5'', 2-slice wide conveyor is larger than industry standard for be er toas ng results • Product entry opening on high clearance models can be adjusted from 1.5''- 3'' • Forced convec on toas ng promotes uniform results & energy efficiency • High-temperature, Teflon™ bearings ensure smooth opera on • Fan safety switch senses temperature of unit & keeps fan running un l cool • Standby mode saves up to 75 percent energy during slow periods • Maintenance-free drive system • Adjustable legs CT4-2081000 1000 Slices Per Hour, 3600W, 208V 1/ea. CT4-2082000 2000 Slices Per Hour, 4800W, 208V 1/ea. CT4-208800 800 Slices Per Hour, 2800W, 208V 1/ea. CT4H-208550 550 Slices Per Hour, 2800W, 208V, High Clearance 1/ea. CT4-120450 450 Slices or Bun Halves/hr., 120V, 1/ea. CT2-120350 350 Slices/hr., 120V 1/ea. CT4-120450 SEJ35000C 10.5 qt., 110-120V, 400W, Black 1/ea. ELECTRIC SOUP WARMER • Iron casing with stainless steel insert • Aluminum water pan • Maximum temperature 185°F