Market Forge Industries 30-stel Portion Thermostat Batches, Size Setting PER Hour QTY Yeild

Page 13

SECTION 4 TEST KITCHEN BULLETIN

 

 

 

PORTION

THERMOSTAT

BATCHES

30 Gal. PER LOAD

40 Gal. PER LOAD

 

 

 

ITEM

SIZE

SETTING

 

PER HOUR

QTY.

YEILD

QTY.

YEILD

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MEAT, POULTRY

 

 

 

 

 

 

 

 

 

 

 

Bacon

3 Slices

350 0

 

12

2#

10

3#

15

 

 

 

Beef

 

 

 

 

 

 

 

 

 

 

 

American Chop Suey

6 oz.

400 0

225 0

2

18 Gal.

350

35 Gal.

700

 

 

 

Beef Stew

8 oz.

300 0

 

--

18 Gal.

280

35 Gal.

560

 

 

 

Corn Beef Hash

5 oz.

400 0

 

5

16#

50

25#

75

 

 

 

Cheeseburger

3 oz.

300 0

 

12

7#

35

10#

50

 

 

 

Hamburger

3 oz.

300 0

 

15

7#

35

10#

50

 

 

 

Meatballs

1 oz.

400 0

225 0

3

12 1/2#

65

18#

100

 

 

 

Pot Roast

2 oz.

350 0

200 0

--

120#

500

180#

750

 

 

 

Salisbury Steak

5 oz.

400 0

 

3

16#

50

24#

75

 

 

 

Sirloin Steak

6 oz.

400 0

 

5

15#

40

22 1/2#

60

 

 

 

Swiss Steak

4 oz.

300 0

200 0

1

25#

100

40#

160

 

 

 

Chicken

 

 

 

 

 

 

 

 

 

 

 

Pan-Fried

2 1/4's

350 0

 

3

50 Pieces

25

80 Pieces

40

 

 

 

Whole

2 oz.

350 0

200 0

--

16-5#

200

24-5#

265

 

 

 

Frankfurters

 

 

 

 

 

 

 

 

 

 

 

Grilled

2 oz.

300 0

 

8

22#

176

33#

264

 

 

 

Boiled

2 oz.

250 0

 

12

16#

128

25#

200

 

 

 

Ham Steak

3 oz.

400 0

 

8

10#

50

15#

75

 

 

 

Pork Chops

5 oz.

350 0

 

4

15#

50

25#

75

 

 

 

Sausage Links

3 Links

350 0

 

7

30#

120

45#

180

 

 

 

Turkey

 

 

 

 

 

 

 

 

 

 

 

Off Carcass

2 oz.

400 0

200 0

--

3-26-30#

200

4-26-30#

275

 

 

 

On Carcass

2 oz.

400 0

200 0

--

4-16-20#

175

6-16-20#

265

 

 

 

VEGETABLES

 

 

 

 

 

 

 

 

 

 

 

Canned

3 oz.

400 0

 

6

30#

125

45#

200

 

 

 

Freash

 

 

 

 

 

 

 

 

 

 

 

Beans

3 oz.

400 0

 

3

25#

125

50#

250

 

 

 

Beets

3 oz.

400 0

 

1

30#

125

60#

300

 

 

 

Broccoli

3 oz.

400 0

 

3

25#

125

40#

200

 

 

 

Cabbage

3 oz.

400 0

 

5

20#

80

30#

125

 

 

 

Carrots

3 oz.

400 0

 

2

35#

150

70#

300

 

 

 

Cauliflower

3 oz.

250 0

 

5

15#

75

25#

125

 

 

 

Corn

1 ear

400 0

 

8

50 ears

50

75 ears

75

 

 

 

Potatoes

3 oz.

400 0

 

2

40#

200

60#

300

 

 

 

Spinach

4 oz.

225 0

 

10

6#

25

9#

35

 

 

 

Turnips

4 oz.

400 0

 

2

20#

100

30#

150

 

 

 

Frozen

 

 

 

 

 

 

 

 

 

 

 

Beans

3 oz.

400 0

 

6

15#

60

22 1/2#

90

 

 

 

Lima Beans

3 oz.

250 0

 

4

15#

60

22 1/2#

90

 

 

 

Broccoli

3 oz.

400 0

 

8

12#

50

18#

75

 

 

 

Sliced Carrots

3 oz.

250 0

 

6

15#

60

22 1/2#

90

 

 

 

Baby Carrots

3 oz.

250 0

 

3

15#

50

22 1/2#

90

 

 

 

Corn

3 oz.

250 0

 

18

15#

50

22 1/2#

90

 

 

 

Baby Onions

3 oz.

250 0

 

7

15#

50

22 1/2#

90

 

 

 

Peas

3 oz.

400 0

 

10

15#

75

22 1/2#

110

 

 

 

Spinach

3 oz.

400 0

 

3

15#

75

22 1/2#

110

 

 

 

DESSERT ITEMS

 

 

 

 

 

 

 

 

 

 

 

Butterscotch Sauce

1 oz.

200 0

 

1

18 Gal.

2300

35 Gal.

4500

 

 

 

Cherry Cobbler

3 oz.

200 0

 

1

19 Gal.

750

36 Gal.

1500

 

 

 

Chocolate Sauce

1 oz.

200 0

 

1

20 Gal.

2300

37 Gal.

4500

 

 

 

Cornstarch Pudding

4 oz.

200 0

 

1

21 Gal.

575

38 Gal.

1100

 

 

 

Fruit Gelatin

3 oz.

250 0

 

2

22 Gal.

750

39 Gal.

1500

 

 

 

 

 

 

 

 

 

 

 

 

 

4-3

Image 13
Contents Electric Frying & Braising PAN Table of Contents Summary of Safety Notices Description General InformationFood Service EquipmentModels 40-STEL, 40-STEL-LX, 40-STEM & 40-STEM-LX Installation Instructions98-1256 D 98-12562 D 98-12563 D Operating Instructions CleaningIntroduction Basic Functions SHUT-DOWNCooking Facts on Parade Test Kitchen BulletinBreakfast Foods Portion Thermostat Batches Size Setting PER Hour QTY YeildTOP Assembly Illustrated Parts ListGallon Gallon Description QTYTOP Assembly Gallon Description PAN AssemblyDescription QTY Nema BOX AssemblyProblem Probable Cause Remedy ART no Troubleshooting & MaintenanceReplacement of Temperature Control Single Pantry Faucet Options Parts ListDouble Pantry Faucet Double Pantry FaucetSingle Spray Hose Single Spray HoseDouble Spray Hose Double Spray HosePAN Support PAN SupportOptional Casters with GAS Strain Relief Table for FIG Modular OptionsModular Instructions Modular Stand Trim Jointing KIT OptionsThreaded 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.