Market Forge Industries 30-stel-lx technical manual Breakfast Foods

Page 12

SECTION 4 TEST KITCHEN BULLETIN

TABLE 4.1

COOKING PORTIONS AND TIMES

UNIVERSE SILLET

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 sauté, 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.

 

 

 

 

 

 

 

 

30 GALLON

40 GALLON

 

 

 

PORTION

THERMOSTAT

BATCHES

PER LOAD

PER LOAD

 

ITEM

SIZE

SETTING

PER HOUR

QTY.

YIELD

QTY.

YIELD

 

BREAKFAST FOODS

 

 

 

 

 

 

 

 

 

 

Bacon

 

3 slices

350o

 

12

2#

10

3#

15

 

Eggs

 

 

 

 

 

 

 

 

 

 

 

Boiled-Hard

 

1 egg

225o

 

5

50

50

75

75

 

Boiled-Soft

 

1

egg

225o

 

8

50

50

75

75

 

Fried

 

1 egg

400o

 

4

30

30

45

45

 

Poached

 

1 egg

225o

 

5

36

36

60

60

 

Scrambled

 

1 1/2 eggs

300o

200o

1

18 gallon

720

28 gallon

1100

 

French Toast

 

3

slices

450o

 

7

35 slices

12

50 slices

17

 

Regular Oatmeal

 

1/2 cup

250o

 

2

20#

500

40#

1000

 

Pancakes

 

2 each

400o

 

10

30 each

15

50 each

25

 

FISH

 

 

 

 

 

 

 

 

 

 

Clams

 

1

pt.

400o

 

10

10 qts.

20

15 qts.

30

 

Fish Cakes

 

2-3 oz.

400o

 

5

70-3 oz.

35

110-3 oz.

55

 

Haddock Filet

 

4

oz.

400o

 

4

60-4 oz.

60

90-4 oz.

90

 

Halibut Steak

 

5

oz.

450o

 

3

60-4 oz.

60

90-4 oz.

90

 

Lobster

 

1-1#

350o

 

4

20-1#

20

30-1#

30

 

Swordfish

 

5

oz.

450o

 

3

50-5 oz.

50

75-5 oz.

75

 

SAUCES, GRAVIES & SOUPS

 

 

 

 

 

 

 

 

Brown Gravy

 

1 oz.

350o

200o

2

18 gallons

2300

35 gallons

4500

 

Cream Sauces

 

2 oz.

250o

175o

1

18 gallons

1150

35 gallons

2250

 

Cream Soup

 

6 oz.

200o

 

1

18 gallons

375

35 gallons

725

 

French Onion Soup

 

6 oz.

225o

 

1

18 gallons

350

35 gallons

700

 

Meat Sauce

 

4 oz.

350o

200o

1

18 gallons

575

35 gallons

1100

 

MISCELLANEOUS

 

 

 

 

 

 

 

 

 

 

Grilled Cheese

 

1 sand

400o

 

8

35 sand

35

50 sand

50

 

Macaroni & Cheese

 

8

oz.

200o

 

2

18 galllons

300

35 gallons

525

 

Rice

 

4 oz.

350o

225o

1

20# raw

320

40#

650

 

Spaghetti

 

4 oz.

350o

225o

2

8# raw

200

12#

300

CONTINUED 4

4-2

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Contents Electric Frying & Braising PAN Table of Contents Summary of Safety Notices General Information DescriptionService Equipment FoodInstallation Instructions Models 40-STEL, 40-STEL-LX, 40-STEM & 40-STEM-LX98-1256 D 98-12562 D 98-12563 D Cleaning Operating InstructionsIntroduction Basic Functions SHUT-DOWNTest Kitchen Bulletin Cooking Facts on ParadeBreakfast Foods Size Setting PER Hour QTY Yeild Portion Thermostat BatchesIllustrated Parts List TOP AssemblyGallon Gallon Description QTYTOP Assembly PAN Assembly Gallon DescriptionNema BOX Assembly Description QTYTroubleshooting & Maintenance Problem Probable Cause Remedy ART noReplacement of Temperature Control Options Parts List Single Pantry FaucetDouble Pantry Faucet Double Pantry FaucetSingle Spray Hose Single Spray HoseDouble Spray Hose Double Spray HosePAN Support PAN SupportOptional Casters with GAS Strain Relief Modular Options Table for FIGModular Instructions Trim Jointing KIT Options Modular StandThreaded ROD SPRING, Spray HOSE, Gooseneck PAN, 30 GALLON, UNI. Skillet

30-stel, 30-stel-lx specifications

Market Forge Industries is a renowned manufacturer specializing in high-quality steam cooking equipment, and among their impressive lineup is the 30-STEL-LX and 30-STEL models. These products stand out in the industry, known for their distinct features, advanced technologies, and robust characteristics that cater to the demands of commercial kitchens.

The 30-STEL-LX and 30-STEL steamers are designed to meet the needs of food service establishments that require efficiency and speed in cooking. Both models boast a user-friendly control panel, making it easy for chefs and kitchen staff to operate them with precision. They come equipped with programmable controls that allow users to set cooking times and temperatures based on specific menu items, ensuring consistency and quality in food preparation.

One of the key aspects of the 30-STEL-LX and 30-STEL is their construction. Built with heavy-duty stainless steel, they offer durability and resistance to corrosion. This material is not only robust but also easy to clean, a significant advantage for busy kitchens where hygiene is paramount. The steamers' compact design allows them to fit into various kitchen layouts without sacrificing performance.

In terms of technology, these models utilize direct steam injection, which provides rapid and efficient cooking. This method ensures that food is cooked evenly and quickly, reducing the overall cooking time and preserving the natural flavors and nutrients of the ingredients. The steamers also include advanced safety features, such as automatic shut-off systems and pressure controls, promoting safe operation.

Another remarkable characteristic of the 30-STEL-LX and 30-STEL is their versatility. They are capable of cooking a wide range of foods, from vegetables and seafood to poultry and grains, making them ideal for diverse menus in restaurants, schools, and catering services. The ability to cook multiple items simultaneously maximizes kitchen efficiency and allows chefs to manage their time effectively.

Overall, the Market Forge Industries 30-STEL-LX and 30-STEL steamers represent a perfect blend of durability, versatility, and user-friendly technology. They enable food service professionals to deliver high-quality meals while optimizing their kitchen operations. Businesses seeking reliable and efficient cooking solutions will find these models to be invaluable assets in their culinary repertoire.