Market Forge Industries 3500 owner manual Principles of Operation, General, Plumbing Circuits

OPERATION

MEAT, POULTRY, FISH

	APPROX.	RECOMMENDED			TIMER	APPROX/ NO.
	FROZEN	PAN SIZE, 12” x 20”		NUMBER	SETTINGS IN	COOKED SERVINGS
ITEM	WT. PER PAN	PERFORATED		OF PANS	MINUTES	PER PAN
Chicken,	8 lbs	2	1/2”	1-3	20-30	15-20
Cut-up	(3.6 kg)	(65mm)				2 oz. Protein (55 g)
Chicken, 4 lbs.	3 each		4”	1-3	45-50	25-30
Whole		(100 mm)				2 oz. Protein (55 g)
Fowl, 5 lbs. or more,	2 each		4”	1-3	50-60	20-25
Whole		(100 mm)				2 oz. Protein (55 g)
Fish,	3 lbs	2	1/2”	1-3	10-15	12-15
Fillets	(1.4 kg)	(65mm)				2 oz. (55 g)
	5 lbs	2	1/2”	1-3	3-5	35-40
Frankforts	(2.3 kg)	(65mm)				2 oz. (55 g)
Hamburgers,	5 lbs	2	1/2”	1-3	18-22	20-25
3 oz. (85 g)	(2.3 kg)	(65mm)				2 oz. Protein (55 g)
Meatballs,	6 lbs	2	1/2”	1-3	20-25	20-25
1 oz. (30 g), size*	(2.7 kg)	(65mm)				2 oz Protein (55 g)
	15 lbs	2	1/2”	1-3	40-50	50-60
Meatloaf *	(6.8 kg)	(65mm)				2 oz. Protein (55 g)
Pork Chops, 4 oz.,	6 lbs	2	1/2”	1-3	25-30	24
Loin Bone (115 g)	(2.7 kg)	(65mm)				2 oz. Protein (55 g)
Sausage,	6 lbs	2	1/2”	1-3	18-21	18-20
1 1/2 oz. (45 g)	(2.7 kg)	(65mm)				2 oz. (55 g)
Turkey,	20-22 lbs	2	1/2”	1	2-2 1/2 hrs.	50-60
On Carcass	(9-10 kg)	(65mm)				2 oz. Protein (55 g)
Turkey,	10-12 lbs	2	1/2”	1-3	1-1 1/4 hrs.	55-65
Off Carcass	(4.5-5 kg)	(65mm)				2 oz. Protein (55 g)

*Raw weight for Meatballs and Meatloaf includes hamburg and extenders and yields 2 oz. (55 g) protein plus extenders or 3 oz. (85 g) total portion.

PRINCIPLES OF OPERATION

GENERAL:

The 3500 Pressureless Steam Cooker consists of two identical cooking compartments, one above the other, in a single cabinet assembly. Each compartment is fitted with independent electrically controlled steam circuits and spring-loaded, self-sealing doors with slam action latches. Compartments can be used sep- arately or simultaneously for either constant steam or 60 minute timing. The principles of operation in this section include an explanation of steam, steam con- densing, and electrical circuits and their functioning.

PLUMBING CIRCUITS:

The plumbing circuits consist of the piping, steam so- lenoid valves, orifice, drain, and cold water condens- er required to provide controlled steam application to the cooking compartments. A simplified diagram of

these circuits is shown in Fig. 2 on page 5.

NOTE: Fig. 2 is strictly a pictorial schematic diagram and is not intended to show the actual configuration of the plumbing. All components are shown in correct relationship with each other. However, the diagram does not show their actual locations or position within the cooker.

As shown in the diagram, steam inlet and exhaust connections are connected at the factory directly into a steam boiler or direct-connected steam plumbing enclosed within the base cabinet on which the cooker is mounted. The boiler (or direct-connected steam control system) is equipped to supply constant, reg- ulated steam at 14–15 PSI. Steam exhaust, having been reduced to water by the cold water condenser,

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