1. Refrigerators: 32°F to 40°F (0°C to 4°C) – keeps food fresh by slowing bacterial growth.
2. Freezers: 0°F (-18°C) or lower – maintains frozen food and prevents spoilage.
3. Ovens: 200°F to 500°F (90°C to 260°C) – used for baking, roasting, and broiling.
4. Deep Fryers: 325°F to 375°F (163°C to 191°C) – optimal for frying food quickly.
5. Grills: 250°F to 550°F (121°C to 288°C) – provides a range for searing and cooking different foods.
6. Steamers: 212°F (100°C) – steams food by boiling water and creating vapor.
7. Holding Cabinets/Hotboxes: 140°F to 160°F (60°C to 71°C) – keeps cooked food warm for service.
8. Dishwashers (Sanitizing Cycle): 180°F (82°C) or above – for sanitizing dishes properly.
9. Microwaves: Varies by model – generally heats foods quickly, can reach internal food temps of 160°F (71°C) and above.
Using equipment at the correct temperature is essential for food safety and achieving desired cooking results.
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