Market Forge 30-STEL-LX Service Manual
UniVerse Skillet™
ELECTRIC FRYING AND BRAISING PAN
TECHNICAL MANUAL
MODELS:
30-STEL, 30-STEL-LX, 40-STEL, 40-STEL-LX, 30-STEM,
30-STEM-LX, 40-STEM, 40-STEM-LX
WARNING
Improper Installation, adjustment, alteration, service, or maintenance can
cause property damage, injury, or death. Read the installation, operating,
and maintenance instructions thoroughly before installing or servicing
this equipment.
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors and liquids in
the vicinity of this or any other appliance.
MARKET FORGE
INDUSTRIES INC.
An Employee-Owned Company
35 Garvey Street • Everett, MA 02149-4422
USA Tel: (617) 387-4100 • Fax: (617) 387-4456 Fax
Outside MA: 1-800-227-2659
E-Mail: CUSTSERV@MFH.COM
Form No. S-2468 Rev. A 1/98 Printed in U.S.A.
COVERING
• Installation
• Operation
• Service and Parts
Date of original page is:
iii Table of Contents
vi [Page left intentionally blank]
Original March 10, 1998
Total number of pages in this publications is 37,
consisting of the following:
PAGE NO
i Cover Page 0 SECTION 5 ILLUSTRATED PARTS LISTS
ii List of Effective Pages
iv List of Illustrations
v Summary of Safety Notices
5-5 0
SECTION 1 GENERAL INFORMATION 5-6 0
5-7 0
1-1 0
1-2 0 SECTION 6 TROUBLESHOOTING AND
SECTION 2 INSTALLATION INSTRUCTIONS
2-1 0 6-1 0
2-2 0 6-2 0
2-3 0 6-3 0
2-4 0
SECTION 7 OPTIONS PARTS LISTS
SECTION 3 OPERATING INSTRUCTIONS 7-1 0
7-2 0
3-1 0 7-3 0
7-4 0
7-5 0
SECTION 4 TEST KITCHEN BULLETIN 7-6 0
7-7 0
4-1 0 7-8 0
4-2 0 7-9 0
4-3 0 7-10 0
4-4 0 7-11 0
7-12 0
7-13 0
7-14 0
7-15 0
7-16 0
7-17 0
7-18 0
7-19 0
7-20 0
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7-23 0
7-24 0
*Zero in this column indicates an original page
S-2468 Rev A 3/98
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MAINTENANCE
CHANGE
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List of Effective Pages ii
List of Illustrations iv
Summary of Safety Notices v
SECTION 1 GENERAL INFORMATION
SECTION 2 INSTALLATION INSTRUCTIONS
TABLE 21 AMPS PER LINE PER LINE WIRE 2-1
SECTION 3 OPERATING INSTR UCTIONS
INTRODUCTION 3-1
COOKING 3-1
SHUT-DOWN 3-1
CLEANING 3-1
SECTION 4 TEST KITCHEN BULLETI N
COOKING FACTS ON PARADE 4-1
TABLE 41 COOKING PORTIONS AND TIMES 4-2
SECTION 5 ILLUSTRATED PARTS LI STS
TABLE 51 UNIVERSE SKILLET, TOP ASSEMBLY PARTS LIST 5-1
TABLE 52 UNIVERSE SKILLET, PAN ASSEMBLY PARTS LIST 5-4
TABLE 53 UNIVERSE SKILLET, NEMA BOX ASSEMBLY PARTS LIST 5-6
SECTION 6 TROUBLESHOOTING AND MAINTENANCE
TABLE 61 TROUBLESHOOTING GUIDE 6-1
CALIBRATION OF TEMPERATURE CONTROL 6-1
REPLACEMENT OF TEMPERATURE CONTROL 6-2
ADJUSTMENT OF INTERLOCK SWITCH 6-2
REPLACEMENT OF ELECTRIC ELEMENTS 6-3
CLEANING AND PREVENTIVE MAINTENANCE 6-3
TABLE 62 HEATER ELEMENTS—ELECTRIC 6-3
SECTION 7 OPTIONS PARTS LISTS
TABLE 71 UNIVERSE SKILLET OPTIONS, SINGLE PANTRY FAUCET PARTS LIST 7-1
TABLE 72 UNIVERSE SKILLET OPTIONS, DOUBLE PANTRY FAUCET PARTS LIST 7-3
TABLE 73 UNIVERSE SKILLET OPTIONS, SINGLE SPRAY HOSE PARTS LIST 7-5
TABLE 74 UNIVERSE SKILLET OPTIONS, DOUBLE SPRAY HOSE PARTS LIST 7-7
TABLE 75 UNIVERSE SKILLET OPTIONS, PAN SUPPORT PARTS LIST 7-9
TABLE 76 UNIVERSE SKILLET OPTIONS, CASTERS WITH GAS STRAIN RELIEF 7-11
TABLE 77 UNIVERSE SKILLET OPTIONS, CASTERS 7-11
TABLE 78 UNIVERSE SKILLET OPTIONS, GAS STRAIN RELIEF 7-11
TABLE 79 UNIVERSE SKILLET OPTIONS, M ODULAR PANELS 7-13
TABLE 710 UNIVERSE SKILLET OPTIONS, TRIM JOINING KIT 7-17
TABLE 711 UNIVERSE SKILLET OPTIONS, SPRING SUPPORT FOR SPRAY HOSE 7-21
TABLE 712 UNIVERSE SKILLET OPTIONS, TANGENT DRAW-OFF 7-23
SECTION 2 INSTALLATION INSTRUCTIONS
Figure 2.1 Optional Wiring for Electrical Lift Skillet................................................................................…. 2-2
Figure 2.2 Alternate Wiring for 220/380V 240/415V System.................................................…...............…. 2-3
Figure 2.3 Alternate Wiring Configuration for 480V System....................................................…...........….....2-4
SECTION 5 ILLUSTRATED PARTS LISTS
Figure 5.1 UniVerse Skillet, Top Assembly ........................................................................................…....... 5-3
Figure 5.2 UniVerse Skillet, Pan Assembly...............................................…................................................. 5-5
Figure 5.3 UniVerse Skillet, Nema Box Assembly...................................................................................…... 5-7
SECTION 6 TROUBLESHOOTING AND MAINTENANCE
Figure 6.1 Temperature Control Circuit Board...............................................................….....................….....6-2
SECTION 7 OPTIONS PARTS LISTS
Figure 7.1 UniVerse Skillet Options, Single Pantry Faucet...................................................….....................7-2
Figure 7.2 UniVerse Skillet Options, Double Pantry Faucet...........................................….................………7-4
Figure 7.3 UniVerse Skillet Options, Single Spray Hose ..................................................................…….... 7-6
Figure 7.4 UniV erse Skillet Options, Double Spray Hose...............................................…..................…..... 7-8
Figure 7.5 UniVerse Skillet Options, Pan Support ........................................................…....................….....7-10
Figure 7.6 UniVerse Skillet Options, Casters with Gas Strain Relief..............................….................…….. 7-12
Figure 7.7 UniVerse Skillet Options, Casters ...............................................................…..................…...... 7-12
Figure 7.8 UniVerse Skillet Options, Gas Strain Relief................................................…....................…..... 7-12
Figure 7.9 UniVerse Skillet Options, Modular Panels.................................................….....................…..... 7-14
Figure 7.10 UniVerse Skillet Options, Trim Joining Kit .............................................…......................…........7-18
Figure 7.11 UniVerse Skillet Options, Spring Support For Spray Hose...........................….......................... 7-22
Figure 7.12 UniVerse Skillet Options, Tangent Draw-Off...............................................…................…........ 7-24
UniVerse Tilting Skillet™
Leg Electric UniVerse Skillet
MODELS: 30-STEL, 30-STEL-LX, 40-STEL, 40-STEL-LX, Open30-STEM, 30-STEM -LX, 40-STEM, 40-STEM-LX, Modular Electric UniVerse Skillet
The following general safety notices suppleme nt the specific
warnings and cautions contained in this technical manual.
They are recommended precautions that must be
understood and adhered to during the installation,
operation, and maintenance of these electrically operated
appliances.
WARNING
Do not get water on wiring in controls. Be sure to wash inside of skillet pan, inside of cover including under drip-lip,
and pouring spout area.
CAUTION
Do not install in such a manner that the service person
cannot remove the control box cover.
Supply wires must be suitable for temperature of at least
90°C. Additionally, all wiring must conform to the requirements of local and national electric codes. Conduit and fit tings should be watertight type.
Unit is equipped with an interlock switch that shuts off gas
the burners when skillet pan is more than 10° above
normal horizontal cooking position.
UniVerse Tilting Skillet™
Skillet
Models:
Models:
MODELS: 30-STEL, 30-STEL-LX, 40-STEL, 40-STEL-LX, Open-Leg Electric UniVerse
UNIVERSE TILTING SKILLET™
30-STEM, 30-STEM -LX, 40-STEM. 40-STEM-LX, Modular Electric UniVerse Skillet
ing allows for safe use of caster mounting. Our new power tilt
operates smoothly, with manual override that works easily
when needed, without the use of electric drills required by
other manufacturers. Construction: The UniVerse Skillet has
a textured stainless steel cooking surface with reinforcement.
Heating elements turn off automatically when the cooking pan
is raised to a tilted position. The skillet is provided with a
heavy-duty gas shock assisted cover with condensate vent.
The cooking pan and cover are mounted to a 1'/2" (38 mm)
square stainless steel tube frame, permitting access to floor
for easy cleaning. The closed-base model incorporates easily
removable stainless steel panels on the front and left sides.
30-STEM
40-STEM
The cooking pan tilts to a full 93°. This is accomplished by a
gear mechanism operated manually with a collapsible hand
crank. Power tilting is also available. Both tilting methods
allow complete emptying of contents under positive control.
30-STEL
4O-STEL
UL.CUL, and NSF listed
Manufacturer reserves the right to modify materials and specifications
without notice.
DESCRIPTION
The Market Forge Electric UniVerse Tilting Skillets™ are
available in 30-gallon (87-liter) and 40-gallon (114-liter) pan
bodies with 12 kw and 18 kw inputs, respectively. Both
models are available in open-leg and closed-base frame
assemblies with manual or power tilt capabilities.
Benefits: Our UniVerse Skillets, unlike those of other braising
pan manufacturers that use clad plates, incorporate a uni-pan
design. This design reduces the potential for leaks and
eliminates the possi bility of pitting and surface rusting. The
new center-of-gravity tilt
1-1
TECHNICAL SPECIFICATIONS
Cooking Pan: The unitized cooking pan has no bottom welds
and is reinforced to resist cracking as expansion and
contraction occur. The textured cooking surface is machineapplied for a long-wearing, good appearance. The cooking
pan incorporates an easy-pour lip and 5-gallon increment
markings. Electric tubular heating elements are applied
directly to the underside of the cooking pan for better heat
transfer. An interlock switch is provided to cut power to the
heating elements when the pan is tilted more than 10° from
the normal horizontal cooking position. The counterbalanced
cover is pivoted from the frame using gas shocks to assist
lifting and ease of use. A lift handle is provided along the front
edge of the cover. A manually opened condensate vent is
positioned in the center of the cover.
Controls: The UniVerse Tilting Skillet™ comes standard with
a solid-state temperature controller with a positive OFF
position and 100°-450° Fahrenheit scale, a pilot light to
indicate when the electric heaters are ON, and a 1-hour
mechanical timer. Optional power tilting mechanism also
utilizes an UP/DOWN rocker switch. Manual tilting mechanism
uses a collapsible hand crank located below the control
panel. A high-limit temperature control is also provided The
control housing shall be water-resistant/splash-proof
Operation: The UniVerse Tilting Skillet™ Models 40-STEM
am 40-STEL will be rated at 18 kw. Models 30-STEM and 30STEM will be rated at 12 kw. All models are available in
208V, 240V 1 and 3-phase, or 480V 3-phase.
Volts AC
1-
phase
3-
phase
1-
phase
3-
phase
PT to cold water faucet 3/8"
UNIVERSE TILTING SKI LLET™
Market Forge Models:
UNIVERSE SKILLET
Front View
Side View
Optional at No Cost:
mm) pan holder inserts (pan not
•
Caster kit
• 480
volt
DIMENSIONS AND CAPACITY
Skillet Pan Internal Dimensions:
• Models 40-STEM and 40-STEL: 42.25" (1073 mm) wide X
9" (228 mm) deep X 25.75" (654 mm) front to back.
• Models 30-STEM and 30-STEL: 30.54" (776 mm) wide X
9" (228 mm) deep X 25.75" (654 mm) front to back.
ELECTRICAL CHARACTERISTICS
Power Supply: See chart to right for total ampdraw. Use wire
suitable for 90°C. A stepdown transformer provides power to
the 120V control circuit.
Details of other electrical systems are available upon request.
40-STEM, 40-STEL, 30-STEM, 30STEL
Skillet Pan Capacity:
• Models 40-STEM and 40-STEL: 40 gallons (152
liters)
• Models 30-STEM and 30-STEL: 30 gallons (114
liters)
40-STEL (18kw) 30-STEL (12 kw)
40-STEM (18 kw) 30-STEM (12 kw)
Water Connections
Cold Water:
Hot Water:
OPTIONS
• Power tilt mechanism
3/8" N
NPT to hot water faucet
• 208 87 50 58 33
• 240 75 43 50 29
• 480, 3-ph only — 22 — 14.5
Water Pressure Requirements: 50 psi (3.5 kg/cm2) max.; 25
psi (1.8 kg/cm2) min.
Water connections are optional when required.
Optional at Extra Cost:
• Pan support
• Removable liquid strainer
• 12" X 20" (305 mm X 508
cluded)
•Tangent draw-off valve • Strain releif kit
• Single spray hose • Single pantry faucet
• Double spray hose • Double-deck'faucet
1-2
UniVerse Tilting Skillet™
Amps per line wire
Hz
Hz
18 kW
MODELS: 30-STEL, 30-STEL-LX, 40-STEL, 40-STEL-LX, Open-Leg Electric UniVerse Skillet
30-STEM, 30-STEM-LX, 40-STEM, 40-STEM-LX, Modular Electric UniVerse Skillet
1. Remove carton from skid, being careful not to
dent or scratch finished surfaces of unit.
2. Inspect unit carefully for shipping damage. File
claim with carrier immediately if damage is found.
3. Remove screws holding unit to skid.
4. Transfer unit to desired position. Make unit level
and steady by adjusting feet to compensate for
floor irregularities. Secure rear feet to floor by
using 5!^" screws.
NOTE : Do not install in such a manner that service
person cannot remove control box cover.
5. Drop down hinged front cover of connection box.
Loosen screws and clips on top of box.
6. Connect unit to a branch circuit having a voltage
and circuit type specified on name plate and of
sufficient size to carry load. The amps per line
per line wire for the various voltage ratings are
shown in Ta ble 2.1 below.
TABLE 2.1 AMPS PER LINE PER LINE WIRE
MODELS: 30-STEL, 30-STEL-LX, 30-STEM, 30-STEM-LX MODELS: 40-STEL, 40-STEL-LX, 40-STEM, 40-STEM-LX
3-Phase, 4 wire, 50 Hz
10.1 kW 220/380V 15
12 kW 240/415V 16.7
(EXPORT ONLY)
12 kW, Single Phase Unit, 60
Amps per line
L#1 L#2
208V
240V
52 52
50 50
12 kW, 3-Phase Unit, 60
Amps per line
L#1 L#2 L#3
208V 33 33 33
240V 29 29 29
480V 14.5 14.5 14.5
NOTE : Supply wires must be suitable for temperature
of at least 90°C. Additionally, all wiring must
conform to the requirements of local and
national electric codes. Conduit and fittings
should be watertight type.
7. Connect ground wire from electrical service to
ground lug.
8. Reinstall hinged front cover of connection box
securely.
9. Ensure that skillet is firmly seated on frame before
checking connection and functioning of controls.
NOTE : Unit is equipped with an interlock switch that
shuts off current to heating elements when
skillet pan is more than 10° above normal
horizontal cooking position.
10. Switch on current supply to unit. Check for proper
functioning of controls and heating elements (see
Section 3— Operating Instructions).
3-Phase, 4 wire, 50 Hz
Amps per line wire
15.1 kW 23
240/415V 25
18 kW, Single Phase Unit, 60 Hz
Amps per line
L#1 L#2
208V
240V
87 87
75 75
18 kW, 3-Phase Unit, 60 Hz
Amps per line
L#1 L#2 L#3
208V 50 50 50
240V 43 43 43
480V 22 22 22
2-1
FIG. 2.1
OPTIONAL WIRING FOR ELECTRICAL LIFT SKILLET
2-2
FIG. 2.2
ALTERNATE WIRING FOR 220/380V 240/415V SYSTEM
2-3
FIG. 2.3
ALTERNATE WIRING CONFIGURATION FOR 480V SYSTEM
2-4
UniVerse Tilting Skillet™
MODELS: 30-STEL, 30-STEL-LX, 40-STEL, 40-STEL-LX, Open-Leg Electric UniVerse Skillet
30-STEM, 30-STEM-LX, 40-STEM, 40-STEM-LX, Modular Electric UniVerse Skillet
INTRODUCTION
This technical manual contains general information, installation, operation, principles of operation, troubleshooting
guide, and maintenance information for the electrically
operated UniVerse Tilting Skillet. Also included is an
illustrated parts list and a directory of authorized parts and
service agencies.
Description
The Market Forge Industries UniVerse Models 30-STEL (12
kW input) and 40-STEL (18 kW input) are electrically
operated skillets, tilting type, with 30- and 40-gallon capacities, respectively. They are equipped with a solid-state
thermostat and high-limit control with a 100°F -to-450°F
temperature scale.
Basic Functions
The UniVerse Tilting Skillet is a very versatile cooking appliance. It can perform basic cooking functions, such as
brais ing meat, sauteing, pan-frying chicken, steaming
vegetables, boiling, and simmering. Refer to Section 4—
Test Kitchen Bulletin, which gives detailed information on
the various types of food products that can be cooked in
the skillet.
COOKING
1. Ensure that electric power connection has been made
correctly and that branch circuit breaker at building supply
box is ON.
2. Ensure that skillet is in full down position and clean before using.
NOTE: Electric power automatically shuts off when skillet
is tilted more than 10° above normal horizontal cooking
position.
3. Set thermostat at desired temperature by turning ther
mostat control knob clockwise. See Section 4—Test
Kitchen Bulletin for thermostat settings.
4. Preheat to desired temperature (with cover down)
before grilling, pan-frying, or any other method of cooking
except boiling.
NOTE: For best results, allow unit to cycle ON/OFF once.
5. Ensure that cover is up for most types of cooking
except for simmering, braising, or boiling. Cover has drip lip at rear to direct condensate into skillet.
6. Remove cooked food immediately to prevent overcooking. Tilt skillet by turning handcrank clockwise or
pushing tilt switch.
7. Lower skillet by turning handcrank counterclockwise on
pushing tilt switch.
SHUT-DOWN
Turn thermostat control knob counterclockwise to OFF
when no further heating is desired.
CLEANING
Unit must be cleaned after each use. Proceed as follows:
1. When all food has been removed from skillet, add water
to loosen/dissolve any remaining food.
2. Wash skillet using mild detergent, water and nylon
brush. If food is stuck to skillet surface, soak and use a
little heat to loosen food.
WARNING: Do not get water on wiring or in controls. Be
sure to wash inside of skillet pan, inside of cover including
under drip-lip. and pouring spout area.
3. Rinse and dry entire unit.
3-1
UniVerse Tilting Skillet™
Skillet
MODELS: 30-STEL, 30-STEL-LX, 40-STEL, 40-STEL-LX, Open-Leg Electric UniVerse
30-STEM, 30-STEM -LX, 40-STEM, 40-STEM-LX, Modular Electric UniVerse Skillet
COOKING FACTS ON PARADE
1. The UniVerse Skillet is one of the most versatile pieces of
equipment to be found in any restaurant or institutional
kitchen.
2. This unit will stew, simmer, pan-fry, braise, grill, and
saute —and all with a very uniform heat pattern.
NOTE: Do not attempt to deep fry with your skillet!
3. For best results, the Tilting Skillet should always be preheated and allowed to cycle once.
4. A great deal of heavy lifting and transferring of foods from
one pan to another can be eliminated, and, therefore, pot
washing will be reduced.
5. This type of equipment usually reduces the total cooking
time by as much as 25% on combination dishes.
6. Sauces usually lose less moisture, as the cover reduces
evaporation.
7. Large batches of gourmet items can be prepared with less
work and with more uniform results.
8. Frozen vegetables can be cooked in the UniVerse Skillet
in the serving pan, then removed and transferred directly
to the serving line.
9. The following temperatures should be used:
Simmering: maximum of 200°F
Sauteing: 225-275°F
Searing: 300-350°F
Frying: 325-375°F
Grilling: 350-425°F
10. Temperatures of approximately 200°F should always be
used for milk-based products, or scorching will take place.
Lower temperatures (150-175°F) prevent thickening.
4-1
11. Some items should be started at a high temperature
and then reduced. This permits sealing for about 20%
of the time and cooking for the remaining 80%.
12. The cover has a lip at the back edge that directs the
con-densate on the cover back into the skillet.
13. The unit tilts easily to 90°, and receiving pan is
always approximately 2 inches from the pouring Up of
the skillet.
14. The stainless steel UniVerse Skillet is rapidly cleaned
with a mild detergent. Water, waste, and scraps are
eas ily removed into the receiving pan for disposal. (It
is always recommended that this type of unit be
presoaked if possible.)
15. Breakfast foods such as sausage, bacon, pancakes,
fried eggs, scrambled eggs, and French toast are a
few of the more common items that can be cooked in
the UniVerse Skillet.
16. When cooking meat or poultry, all pieces should be of
fairly uniform size and weight and should be turned at
least once while simmering.
17. This unit can be converted to a proof box by placing a
small amount of water in the pan to form steam and
then placing the food in another pan. The thermostat
should be set very low (100-150°F).
18. The unit can also be used as a holding cabinet by
adding water and setting the thermostat at
approximately 175°F.
19. When using water over and over for vegetable
cookery, be sure to add water occasionally to keep
level at about 3-4 inches. Thermostat should be set at
250°F.
20. Perforated 2 1/2 "-deep pans are suggested for
vegetables for the most satisfactory results. The pan,
can then be removed easily and transferred to the
serving line.
UNIVERSE SKILLET
Boiled
—
Hard
TABLE 4.1
COOKING PORTIONS AND TIMES
THE UNIVERSE SKILLET
All Modular & Tubular Leg Models
The UniVerse Skillet is one of the most versatile pieces of equipment to be found in any restaurant or institutional kitchen.
It enables the cook to stew, simmer, pan-fry, braise, grill, or saute, and all with a very uniform heat pattern. The figures given
below are suggested quantities and temperature settings and estimated numbers of orders per load and per hour. When two
temperatures are given, the first is to start the product, the second to finish the product.
ITEM
BREAKFAST FOODS
Bacon
Eggs
Boiled—Soft 1 egg 225° 8 50 50 75 75
PORTION
SIZE
3 slices
1 egg 225° 5 50 50 75 75
THERMOSTAT
SETTING
350°
BATCHES
PER
HOUR
12
30 GAL.
PER LOAD
QTY YIELD
20 10
40 GAL.
PER LOAD
QTY YIELD
30 15
Fried 1 egg 400° 4 30 30 45 45
Poached 1 egg 225° 5 36 36 60 60
Scrambled 1 1/2 eggs 300° 200°
French Toast 3 slices 450° 7 35 slices 12 50 slices 17
Regular Oatmeal 1/2 cup 250° 2 200 500 400 1000
Pancakes 2 each 400° 10 30 ea. 15 50 ea. 25
1 18 gal 720 28 gal. 1100
FISH
Clams 1 pt. 400° 10 10 qts. 20 15 qts. 30
Fish Cakes 2-3 oz. 400° 5 70—3 oz. 35 110—3 oz. 55
Haddock Filet 4 oz. 400° 4 60—4oz. 60 90—4 oz. 90
Halibut Steak 5oz. 450° 3 60—4oz. 60 90—4 oz. 90
Lobster 1—1# 350° 4 20—1# 20 30—1# 30
Swordfish 5 oz. 450° 3 50—5 oz. 50 75—5 oz. 75
SAUCES, GRAVIES, SOUPS
Brown Gravy 1 oz. 350° 200°
Cream Sauces 2oz. 250° 175°
Cream Soup 6oz. 200° 1 18 gals. 375 35 gals. 725
French Onion Soup 6 oz. 225° 1 18 gals. 350 35 gals. 700
Meat Sauce 4 oz. 350° 200°
4-2
2 18 gals. 2300 35 gals. 4500
1 18 gals. 1150 3,5 gals. 2250
1 18 gals. 575 35 gals. 1100
TABLE 4.1 COOKING PORTIONS AND TIMES—
40 GAL.
cont'd.
ITEM
MEAT, POULTRY
Bacon 3 slices 350° 12 2# 10 3# 15
Beef
American Chop Suey 6 oz. 400° 225° 2 18 gals. 350 35 gals. 700
Beef Stew 8oz. 300° — 18 gals. 280 35 gals. 560
Corned Beef Hash 5oz. 400° 5 16# 50 25# 75
Cheeseburger 3oz. 300° 12 7# 35 10# 50
Hamburger 3oz. 300° 15 7# 35 10# 50
Meatballs 1 oz. 400° 225° 3 12 1/2# 65 18# 100
Pot Roast 2oz. 350° 200° — 120# 500 180# 750
Salisbury Steak 5oz. 400° 3 16# 50 24# 75
Sirloin Steak 6 oz. 400° 5 15# 40 22 1/2# 60
Swiss Steak 4 oz. 300° 200° 1 25# 100 40# 160
Chicken
PORTION
SIZE
THERMOSTAT
SETTING
BATCHES
PER
HOUR
\
30 GAL.
PER LOAD
QTY YIELD
PER LOAD
QTY YIELD
Pan-Fried
Whole 2oz. 350° 200° — 16—5# 200 24—5# 265
Frankfurters
Grilled 2oz. 300° 8 22# 176 33# 264
Boiled 2oz. 250° 12 16# 128 25# 200
Ham Steak 3 oz. 400° 8 10# 50 15# 75
Pork Chops 5 oz. 350° 4 15# 50 25# 75
Sausage Links 3 links 350° 7 30# 120 45# 180
Turkey
Off Carcass 2oz. 400° 200° — 3—26-30# 200 4—26-30# 275
On Carcass 2oz. 400° 200° — 4—16-20# 175 6—16-20# 265
Grilled Cheese Sandwiches 1 sand. 400° 8 35 sand. 35 50 sand. 50
Macaroni & Cheese 8oz. 200° 2 18 gals. 300 35 gals. 525
Rice 4 oz. 350° 225° 1 20# raw 320 40# 650
Spaghetti 4 oz. 350° 225° 2 8# raw 200 12# 300
2—1/4's
350° 3 50 pieces 25 80 pieces 40
MISCELLANEOUS
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