Southbend R2 manual

Page 14

Adding salt to the water for eggs cooked in the shell makes the cooking water more efficient and faster at its job. If the egg cracks, the white is cooked at the crack and is sealed right away.

To avoid green yolk (which is a deposit of iron sulfide) chill the eggs immediately after removing from the steamer by plunging them into a cold water bath (preferably containing ice).

A quick and easy way to cook eggs for a salad mixture is to crack them directly into a solid steam table pan which has been lightly coated with salad oil. Do not mix. Steam until they are hard cooked. Remove and chop as you would for egg salad. The job of peeling has been eliminated.

Transfer steamed hot chicken to deep pan, cover with Cacciatore Sauce and finish in oven. Bake 20 to 30 minutes. May be held on steam table.

After steaming, chicken, sausage, and fish may be browned in infra-Red or Radiant Broiler. Brush with melted margarine mixed with salad oil to give a golden brown color.

Use juice saved from steamed chicken or turkey to make soups, sauces, or casserole dishes.

Chicken may be steamed in advance and held under refrigeration for next day’s use. Be sure to bring product back to 180°F before serving.

Save the juice from the corned beef. After the cabbage has been steamed, place it in a solid pan and add the juice for fla- voring and holding on a steam table.

Steaming brisket is a definite time saver. Boiling in water takes 40 to 50 minutes per pound. Using the R2 can save 50% in cooking time.

Cabbage, when steamed, retains its color and wedge identity. It will not break apart as it does when boiled in an open pot.

When removing items prepared in a perforated pan, put a solid pan underneath the perforated pan to hold the pan of cooked food. This will prevent dripping on the floor.

The R2 is designed to accept standard 12 x 20 pans. Fractional size pans and dishes can be used as weli with the optional perforated shelf.

For stirring, the pan does not have to be removed from the steamer. Pull pan l/3 way out of the cavity and the entire sur- face is accessible.

The door may be opened at any time during operation to remove or add food.

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Contents Middleby Company Model R2$18.00 Model # Serial # Date PurchasedLocation and Identification of Name Plate Table of ContentsImmediately Inspect for Shipping Damage IA Caution Fire HazardDimensions Front View Side ViewGeneral Electrical Electrical ConnectionConduit Fitting Hole Drain Conhection Water Inlet Water Connection Three Phaseto Single Phase ConnectionElectrical Connection Note Do not Mount Above Other Cooking Equipment Water SpecificationDrain Line Diately To InstallLeveling Performance Check Shutoff Control Operations Start UPNormal Operation Operating InstructionsSuggested Cooking Times PAN Used END User TipsProduct Cooking TimePage Your R2 Must be Thoroughly Cleaned Everyday Daily CleaningPeriodic Cleaning AS Required Shock Hazard Adjustments Parts are installedParts -- Accessories DescriptionNo QUIB~RRANTY Limited Warranty SouthbendPart Number 1177893 Printed W98 SouthbendMiddleby Company
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R2 specifications

The Southbend R2 stands out as a remarkable piece of culinary equipment designed specifically for the modern commercial kitchen. Renowned for its robust build quality and innovative features, the R2 range has been crafted to meet the rigorous demands of chefs and kitchen staff, ensuring both efficiency and reliability in high-pressure environments.

One of the most notable attributes of the Southbend R2 is its powerful cooking capabilities. The highly efficient burners provide exceptional heat distribution, allowing for precise temperature control. With a BTU output that rivals that of many competitors, the R2 can handle a variety of cooking methods, from searing meats to simmering sauces, all while maintaining consistent heat.

The Southbend R2 is equipped with a variety of cooking surfaces and configurations. It offers multiple burner options, including standard and high-efficiency burners, giving chefs the flexibility to choose according to their cooking style. The range also features a griddle surface and optional broiler, which expands the menu possibilities, guiding chefs in creating diverse culinary offerings.

In terms of technology, the R2 incorporates advanced temperature controls that are intuitive and easy to use. This allows for quick adjustments and precise settings, essential for meeting the exacting standards of professional kitchens. The integration of safety features, such as automatic shut-off valves and flame failure detection, further enhances the usability and safety of the range, ensuring peace of mind while cooking.

Durability is a hallmark of the Southbend R2. Constructed with stainless steel, the range is built to withstand the rigors of daily use. Its materials are resistant to corrosion and easy to clean, which is crucial in maintaining hygiene standards in commercial kitchens. The design also includes heavy-duty cast iron grates, which not only provide excellent heat retention but also facilitate easy maneuvering of pots and pans.

The Southbend R2 has garnered praise for its energy efficiency as well. By utilizing advanced burner technology, it minimizes gas consumption without sacrificing performance. This not only lowers operating costs but also supports environmentally responsible cooking practices.

In summary, the Southbend R2 represents a fusion of power, versatility, and durability tailored for professional kitchens. Its advanced features and robust design make it an essential tool for chefs who demand high performance and reliability in their cooking equipment. Whether preparing a bustling high-volume service or a delicate culinary masterpiece, the Southbend R2 stands as a trusted partner in delivering exceptional results.
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