QUI CK CH IL L ER • M N- 29 64 7 ( RE V. 0 ) • I NS TA LL AT I ON /O PE RA TI ON /S ER VI C E MA NU AL • 27.
TITleoperaTIon
The folloWIng charT of porTIon SIZeS anD SerVIng capacITy
per pan IS proVIDeD aS a general reference only.
porTIon SIZeS and pan capacITIeS
pan sIZE ›12" x 20" x 2-1/2"325 x 530 x 65mm
Food catEgorY sErvIng sIZE mEtrIc EqUIvalEnt
sErvIng sIZE
sErvIngs
pEr pan
BrEaKFast ItEms:
Griddle Cakes, Waffles, French Toast (2 to 3 eac h)4 oz 113 gm 48
Eggs 2 to 4 oz 57 to 113 gm 96 to 48
Breakfast Meats 2 oz 57 gm 96
Cooked Cereals or Grains 4 oz 113 gm 48
Fruit Compote 4 oz 113 gm 48
Meat, Poultry, Fish, Seafood 4 oz 113 gm 48
Casseroles and Extended Dishes 6 to 8 oz 170 to 227 gm 32 to 24
Vegetables 4 oz 113 gm 48
starcHEs:
Potato, Rice, Pasta, Stuffings, Beans 4 oz 113 gm 48
Gravies and Au Jus 2 oz 57 gm 96
Sauces 4 oz 113 gm 48
Protein and Starch-Based Salads 4 to 6 oz 113 to 170 gm 48 to 32
dEssErts:
Pudding, Custard, Mousse, Jello 4 oz 113 gm 48