OPERATION
9
MEAT, POULTRY, FISH
ITEM
APPROX.
FROZEN
WT. PER PAN
RECOMMENDED
PAN SIZE, 12” x 20”
PERFORATED
NUMBER
OF PANS
TIMER
SETTINGS IN
MINUTES
APPROX/ NO.
COOKED SERVINGS
PER PAN
Chicken,
Cut-up
8 lbs
(3.6 kg)
2 1/2”
(65mm)
1-3 20-30 15-20
2 oz. Protein (55 g)
Chicken, 4 lbs.
Whole
3 each 4”
(100 mm)
1-3 45-50 25-30
2 oz. Protein (55 g)
Fowl, 5 lbs. or more,
Whole
2 each 4”
(100 mm)
1-3 50-60 20-25
2 oz. Protein (55 g)
Fish,
Fillets
3 lbs
(1.4 kg)
2 1/2”
(65mm)
1-3 10-15 12-15
2 oz. (55 g)
Frankforts
5 lbs
(2.3 kg)
2 1/2”
(65mm)
1-3 3-5 35-40
2 oz. (55 g)
Hamburgers,
3 oz. (85 g)
5 lbs
(2.3 kg)
2 1/2”
(65mm)
1-3 18-22 20-25
2 oz. Protein (55 g)
Meatballs,
1 oz. (30 g), size*
6 lbs
(2.7 kg)
2 1/2”
(65mm)
1-3 20-25 20-25
2 oz Protein (55 g)
Meatloaf *
15 lbs
(6.8 kg)
2 1/2”
(65mm)
1-3 40-50 50-60
2 oz. Protein (55 g)
Pork Chops, 4 oz.,
Loin Bone (115 g)
6 lbs
(2.7 kg)
2 1/2”
(65mm)
1-3 25-30 24
2 oz. Protein (55 g)
Sausage,
1 1/2 oz. (45 g)
6 lbs
(2.7 kg)
2 1/2”
(65mm)
1-3 18-21 18-20
2 oz. (55 g)
Turkey,
On Carcass
20-22 lbs
(9-10 kg)
2 1/2”
(65mm)
1 2-2 1/2 hrs. 50-60
2 oz. Protein (55 g)
Turkey,
Off Carcass
10-12 lbs
(4.5-5 kg)
2 1/2”
(65mm)
1-3 1-1 1/4 hrs. 55-65
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
tted 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, orice, drain, and cold water condens-
er required to provide controlled steam application to
the cooking compartments. A simplied 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 conguration
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,