Southbend SEZ-3, SEZ-5 manual SEZ Series Countertop Steamers

Page 15

SEZ SERIES COUNTERTOP STEAMERS

 

 

COOKING HINTS

 

Table continuing from previous page.

 

 

 

 

 

 

 

 

Cooking Time

 

 

Product

Weight

Portions

(minutes)

Pan Used

 

Black Eyed Peas

2 lbs.

 

 

Full/Perforated

 

Place beans in pan and cover with 3-quarts hot tap

 

 

 

 

 

water. Steam for 2 minutes; remove from steamer

 

 

 

 

 

and cover for 1 hour. Remove cover and place back

 

 

 

 

 

in steamer for 35 minutes.

 

 

 

 

 

 

 

 

 

 

 

Oysters

5 lbs.

16 Count

12

Perforated Pan

 

 

 

 

 

Nested in Full Pan

 

 

 

 

 

2½-Inch Deep

 

 

 

 

 

 

 

Shrimp, Fresh, Medium, Heads Removed

5 lbs.

 

6-7

Full/Perforated

 

 

 

 

 

 

 

Shrimp, Frozen, Large, Peeled & Deveined

5 lbs.

 

8

Full/Perforated

 

 

 

 

 

 

 

Lobster

1¾ lbs.

 

8

Full/Perforated

 

 

 

 

 

 

 

Alaskan King Crab Legs

1 lb.

 

4-5

Full/Perforated

 

 

 

 

 

 

 

Cherrystone Clams

5 lbs.

12

7

Full/Perforated

 

 

 

 

 

 

 

Fish Fillets

7½ lbs.

12 (10 oz.)

18

Full/Perforated

 

 

 

 

 

Nested in Full

 

 

 

 

 

Hotel Pan

 

 

 

 

 

 

•For eggs cooked in the shell, adding salt to the cooking water increases cooking efficiency and decreases cooking time. 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 is 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.

•Chicken, sausage, and/or fish may be browned in Infra-Red or Radiant Broiler after steaming by brushing with melted margarine mixed with salad oil to give a golden brown color.

•Save juices from steamed chicken or turkey to make soups, sauces, or casserole dishes.

•Chicken may be steamed in advance and refrigerated 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 flavoring 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 steamer 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, place a solid pan underneath the perforated pan with the cooked food in order to prevent dripping on the floor.

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

•For stirring, the pan does not have to be removed from the steamer. Pull pan 1/3 way out of the cavity and the entire surface is accessible.

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

OPERATOR’S MANUAL 1181587

PAGE 15

COOKING HINTS

Page 14 Page 16
Image 15
Page 14 Page 16
Contents Super Simple Steam SEZ Series Countertop Steamers Safety Precautions Table of Contents Dimensions SpecificationsDrain Requirements Construction SpecificationsElectric Requirements Water RequirementsUnpacking InstallationInstallation Bottom View Electric Connection Water Connection Drain Connection Shutdown OperationStartup OperationCooking Hints Cooking TipsSuggested Cooking Times Cooking Hints SEZ Series Countertop Steamers Cleaning Daily CleaningPeriodic Cleaning Semiannual Cleaning Troubleshooting Troubleshooting KEYTroubleshooting Figures and Procedures Unit Not Heating Up, on Light Not Lit Disconnect Power AT Circuit BreakerTroubleshooting Excessive Steam Coming from Pressure Relief Vent Remove control panel, but leave plugged Service Request Light Comes On During OperationBuzzer Does Not Come On Voltage Check at Control Panel Fuse Block Disconnect Power AT Circuit BreakerHeating Element Resistance Check at Contactor Do not Remove Heating Element Lead Wires for this TestMain Fuse Replacement Power Switch Continuity Check Contactor and MOV Check Timer and Buzzer Check Door Switch Continuity Check Float Switch Continuity Check Controller Check Inlet Float Valve Check Pressure Switch Check High-Limit Thermostats Check Electric Schematic for 208, 220, and 240 Volt Model SEZ-3 Electric Schematic for 480 Volt Model SEZ-3 Electric Schematic for 208, 220, and 240 Volt Model SEZ-5 Electric Schematic for 480 Volt Model SEZ-5 Parts Index of Parts DiagramsCavity and Heater Parts Control Panel Parts Rear View See parts list on previous Control Panel Parts Front and Isometric Views Water Inlet and Drain Parts Door Assembly Parts Float Tank Parts Super Simple Steam SEZ Series Countertop Steamers

SEZ-3, SEZ-5 specifications

The Southbend SEZ-5 and SEZ-3 are prominent models from Southbend's line of commercial cooking equipment, renowned for their robust construction and high-performance capabilities. These ranges are designed to meet the demands of busy kitchens, such as those found in restaurants, hotels, and catering companies, providing chefs with reliable tools to prepare meals efficiently.

One of the main features of the SEZ-5 is its versatile cooking options. It typically includes a combination of open burners, griddles, and ovens, allowing chefs to execute a wide range of cooking techniques. The SEZ-3, while slightly smaller, offers similar functionality tailored for establishments with space constraints but still requiring high output. Both models are equipped with intuitive controls, enabling precise temperature adjustments to ensure optimal cooking conditions.

The construction of both the SEZ-5 and SEZ-3 is noteworthy. Made from high-quality stainless steel, these ranges are designed to withstand the rigors of a commercial kitchen while ensuring easy cleaning and maintenance. The robust build not only enhances durability but also provides excellent heat retention and distribution. This is crucial for achieving consistent cooking results.

In addition, Southbend has integrated advanced technologies into these models, such as electronic ignition for increased operational convenience and safety. The SEZ-5 and SEZ-3 also come with heavy-duty cast iron grates, which provide superior heat retention and support for heavy pots and pans. This ensures that chefs can cook with maximum efficiency and confidence, even during peak times.

Another defining characteristic is the inclusion of an easy-to-read, ergonomic control panel that simplifies the management of cooking parameters. The presence of built-in safety features, including flame failure devices, further enhances the overall functionality and safety of these ranges.

Moreover, the SEZ series is designed with flexibility in mind, offering options for configurations according to individual kitchen layouts. Whether you need a standard configuration or a customized solution, Southbend provides options to suit diverse cooking environments.

In summary, the Southbend SEZ-5 and SEZ-3 are exceptional choices for commercial kitchens, defined by their versatile cooking functions, robust construction, innovative technologies, and user-friendly design. Chefs who utilize these ranges can expect enhanced performance and reliability, ensuring that they meet the high demands of their culinary operations.
Top Page Image Contents