WEIGHT

PORTIONS

COOKING TIME

 

 

 

PRODUCT

 

 

(Minutes)

PAN USED

Meats

 

 

 

 

 

 

 

 

 

 

Corned

Beef

 

6% Ibs.

18 (6 oz.)

2 hours

Full

 

Hot

Dogs,

Thawed

5 Ibs.

40

(2 oz.)

5

Full/Perforated

Hot

Dogs,

Frozen

5 Ibs.

40

(2 oz.)

10

Full/Perforated

Fowl

 

 

 

 

 

 

 

 

 

 

 

Boneless

Chicken Breast

4’12Ibs.

12 (6 oz.)

15

Full/Perforated

Tamales,

Frozen

3 Ibs.

12 (4 oz.)

20

Full/Perforated

Tortilla,

Frozen 8-Inch

4 Tortillas

 

4

45 Seconds

Half/Perforated

Beef

Ravioli,

Frozen

48 Ravioli

 

8

5-6

Full/Perforated

 

 

 

 

 

(1 lb. 8 oz.)

 

 

 

 

 

 

Elbow Macaroni

2 Ibs.

32 (2 oz.)

7

In Perforated

Pan

 

 

 

 

 

Uncooked

 

 

 

Nested in Solid

Pan

Spaghetti

 

 

 

2 Ibs.

32

(2 oz.)

14

In 4-Inch

 

 

 

 

 

 

Uncooked

 

 

 

Full/Perforated

Egg

Noodles

 

2 tbs.

32

(2 oz.)

10

Full/Perforated

 

 

 

 

 

Uncooked

 

 

 

 

 

 

Converted

Rice

2 Ibs.

 

 

25

Full/Perforated

 

 

 

 

 

2% Qts. Water

 

 

 

 

 

 

 

 

 

 

 

+ Oil 8 Salt

 

 

 

 

 

 

Navy

Beans

 

2 Ibs.

 

 

 

Full/Perforated

Place beans in pan and cover with 3-quarts hot tap water.

 

 

 

 

Steam for 2 minutes; remove from steamer and cover for 1 hour.

 

 

 

 

Remove

cover and place back in steamer for 40 minutes.

 

 

 

 

Black Eyed

Peas

2 Ibs.

 

 

 

Full/Perforated

Place peas in pan and cover with 3quart.s hot tap water.

 

 

 

 

Steam for 2 minutes: remove from steamer and cover for 1 hour.

 

 

 

 

Remove cover and place back in steamer for 35 minutes.

 

 

 

 

Seafood

 

 

 

 

 

 

 

 

 

 

Oysters

 

 

 

5 Ibs.

16 Count

12

Perforated

 

 

 

 

 

 

 

 

 

 

Pan Nested

 

 

 

 

 

 

 

 

 

 

in a Full Pan

 

 

 

 

 

 

 

 

 

2’hlnch

Deep

Shrimp,

Fresh, Medium,

5 Ibs.

 

 

6-7

Full/Perforated

Heads

Removed

 

 

 

 

 

 

 

Shrimp,

Frozen, Large,

5 lbs.

 

 

8

Full/Perforated

Peeled

& Deveined

 

 

 

 

 

 

 

Lobster

 

 

 

13/, Ibs.

 

 

8

Full/Perforated

Alaskan

King

Crab Legs

1 lb.

 

 

4-5

Full/Perforated

Cherrystone

 

Clams

5 lbs.

 

12

7

Full/Perforated

Fish

Fillets

 

 

7’1, lb-s.

12 (10 oz.)

18

Full/Perforated

 

 

 

 

 

 

 

 

 

Nested

in Full

 

 

 

 

 

 

 

 

 

Hotel

Pan

 

END USER TIPS:

Schedule cooking of fresh vegetables so that they will be served socn after they are cooked. If it is necessary to prepare them in advance, they can be plunged into cold water, drained thoroughly and held under refrigeration until needed for service.

Five pounds of cold cooked vegetables can be reheated in the steamer in 5 to 10 minutes, depending upon the variety.

PAGE 12

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Southbend R2 manual END User Tips, Product, PAN Used, Cooking Time

R2 specifications

The Southbend R2 stands out as a remarkable piece of culinary equipment designed specifically for the modern commercial kitchen. Renowned for its robust build quality and innovative features, the R2 range has been crafted to meet the rigorous demands of chefs and kitchen staff, ensuring both efficiency and reliability in high-pressure environments.

One of the most notable attributes of the Southbend R2 is its powerful cooking capabilities. The highly efficient burners provide exceptional heat distribution, allowing for precise temperature control. With a BTU output that rivals that of many competitors, the R2 can handle a variety of cooking methods, from searing meats to simmering sauces, all while maintaining consistent heat.

The Southbend R2 is equipped with a variety of cooking surfaces and configurations. It offers multiple burner options, including standard and high-efficiency burners, giving chefs the flexibility to choose according to their cooking style. The range also features a griddle surface and optional broiler, which expands the menu possibilities, guiding chefs in creating diverse culinary offerings.

In terms of technology, the R2 incorporates advanced temperature controls that are intuitive and easy to use. This allows for quick adjustments and precise settings, essential for meeting the exacting standards of professional kitchens. The integration of safety features, such as automatic shut-off valves and flame failure detection, further enhances the usability and safety of the range, ensuring peace of mind while cooking.

Durability is a hallmark of the Southbend R2. Constructed with stainless steel, the range is built to withstand the rigors of daily use. Its materials are resistant to corrosion and easy to clean, which is crucial in maintaining hygiene standards in commercial kitchens. The design also includes heavy-duty cast iron grates, which not only provide excellent heat retention but also facilitate easy maneuvering of pots and pans.

The Southbend R2 has garnered praise for its energy efficiency as well. By utilizing advanced burner technology, it minimizes gas consumption without sacrificing performance. This not only lowers operating costs but also supports environmentally responsible cooking practices.

In summary, the Southbend R2 represents a fusion of power, versatility, and durability tailored for professional kitchens. Its advanced features and robust design make it an essential tool for chefs who demand high performance and reliability in their cooking equipment. Whether preparing a bustling high-volume service or a delicate culinary masterpiece, the Southbend R2 stands as a trusted partner in delivering exceptional results.