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Instructions Blodgett, Modèle SC-6DS

Fabricant : Blodgett
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3. Remove drain screens from inside compartment drains. Using a plastic bottle brush and mild detergent, clean inside the drain opening ensuring there is no food residue or blockage. Clean the drain screen and replace in its original position. 4. Wash gasket sealing surface with mild detergent to remove harmful food acids and rinse. 5. Keep all exposed cleanable areas of unit clean at all times. DO NOT GET WATER IN ELECTRICAL BOX OR ANY ELECTRICAL COMPONENTS. ADJUSTMENTS 5.0 TROUBLESHOOTING DOOR LEAKS 1. Check for damage to door gasket. 2. Gasket may be adjusted if necessary by turning the screws in the gasket plate counter clockwise. WATER ACCUMULATES IN THE COMPARTMENT 1. Compartment drain screen clogged. Remove and clean thoroughly and then replace. At least twice a year have an authorized service person clean and adjust the unit for maximum performance. 6.0 COOKING CHART The following table lists suggested cooking times and weights. These times, which will vary depending on initial product temperature, size, shape, etc., are approximate and should be adjusted to suit your operation. PRODUCTS TO BE COOKED IN SOLID PANS Product Timer Setting in Minutes Weight Per Pan Eggs, Scrambled 10 - 12 8 Dozen Rice, Long Grain (Cover with 4 cups water/lb) 25 2 Lb Pasta (Place perforated pan inside solid pan, cover pasta with cold water) Spaghetti - Regular/Vermicelli Macaroni - Shells/Elbows Noodles - ." Wide Lasagna Noodles 12 - 15 15 - 18 12 - 15 15 - 18 Frozen Casseroles, Lasagna 35 Full Pan Meat Loaf, 3 - 5 Lb Each 40 15 Lb Beef Ground Chuck Slices as Purchased 20 - 25 35 - 40 10 Lb 10 Lb Shrimp, Frozen, 10 Shrimp per Lb 5 4 Lb Beans Baked Refried 9 9 10 Lb Can 10 Lb Can Canned Vegetables 6 10 Lb Can Prunes, Dried 12 - 15 PRODUCTS TO BE COOKED IN PERFORATED PANS Product Timer Setting in Minutes Weight Per Pan Clams Frozen Fresh, Cherrystone 10 - 12 5 - 6 3 Dozen 3 Dozen King Crab, Frozen Claws Legs 4 4 - 6 2 . Lb 4 . Lb Lobster Tail, Frozen Lobster, Live, 10" - 12" 6 5 10 Lb 4 Per Pan Salmon Fillets, Frozen, 8 oz Each 5 7 . Lb Scallops, Fresh 4 3 Lb Scrod Fillets, Fresh 3 - 5 4 Lb Eggs Hard Cooked Soft Cooked Soft Yolk for Caesar Salad 15 9 - 10 6 - 8 4 Dozen 4 Dozen 4 Dozen Chicken, Breasts, Legs, Thighs 20 15 Lb Turkey, Frozen Breasts (2) Cut length wise 90 55 6 - 7 Lb Ea. 20 - 25 Lb Corned Beef 40 - 75 6 - 8 Lb Hot Dogs or Wieners 3 80 - 100 Count Asparagus Spears Frozen Fresh 10 - 12 5 3 Dozen 5 Lb Beans Green, 2" Cut, Frozen/Fresh Lima, Frozen Baby Lima, Frozen 6 8 5 5 Lb 5 Lb 5 Lb Broccoli Spears, Frozen Spears, Fresh Flowerettes, Frozen 8 6 6 4 Lb 5 Lb 5 Lb PRODUCTS TO BE COOKED IN PERFORATED PANS Product Timer Setting in Minutes Weight Per Pan Brussel Sprouts, Frozen 6 5 Lb Cabbage, Fresh, 1/6 Cut 8 5 Lb Carrots Baby Whole, Frozen Crinkle Cut, Frozen Sliced, Fresh 8 7 - 8 11 7 Lb 4 Lb 9 Lb Cauliflower, Flowerettes Frozen Fresh 6 7 - 8 4 Lb 5 Lb Celery, 1" Diagonal Cut 7 5 Lb Corn Yellow Whole Kernel, Frozen Cobbettes, Frozen Corn-On-Cob, Fresh 5 8 16-18 10-12 16-18 5 Lb 27 Ears 80 Ears 18 Ears 54 Ears Peas, Green 6 5 Lb Potatoes, Whole Russet 55 10 Lb Spinach Chopped, Frozen Defrosted Fresh Cut 17 5 3 6 Lb 6 Lb 2 Lb Squash, Acorn, Halves 25 10 Halves Zucchini, Slices 8 10 Lb Frozen Mixed Vegetables 6 - 7 5 Lb Fruit, Blanch for Peeling Grapefruit Oranges 3 Pineapple, Whole for Cutting 4 COOKING HINTS Where possible, spread food out evenly in pans. Do not allow food to protrude above pans, since this will interfere with steam circulation between pans in the compartment. Always preheat compartments for satisfactory results. When time does not allow for defrosting of frozen vegetables, such as loose-pack peas, corn diced carrots, etc., they may be cooked at once provided just half of the suggested portions in the cooking chart are used. ...