Évaluations - 1, GPA: 4
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Facilité d'utilisation
Lobster Tail, Frozen 6 10 Lb. Lobster, Live, 10 – 12" 5 4 Per Pan Salmon Fillets, Frozen, 8 ounce each 5 71/2 Lb. Scallops, Fresh 4 3 Lb. Scrod Fillets, Fresh Eggs 3 – 5 4 Lb. Hard Cooked 15 4 Doz. Soft Cooked 9 – 10 4 Doz. Soft Yoke for Caesar Salad 6 – 8 4 Doz. Chicken — Breasts, Legs, Thighs Turkey, Frozen 20 15 Lb. Breasts (2) 90 6 – 7 Lb. Each Cut Lengthwise 55 20 – 25 Lb. Corned Beef 40 – 75 6 – 8 Lb. Hot Dogs or Wieners VEGETABLES Asparagus Spears 3 80 – 100 CountFrozen 10 – 12 3 Doz. Fresh Beans 5 5 Lb. Green, 2" Cut, Frozen / Fresh 6 5 Lb. Lima, Frozen 8 5 Lb. Baby Lima, Frozen 5 5 Lb. Brussel Sprouts, Frozen 6 5 Lb. COOK IN PERFORATED PANS PRODUCT TIME (minutes) WEIGHT PER PAN VEGETABLES, (Cont'd.) Broccoli Spears, Frozen 8 4 Lb. Spears, Fresh 6 5 Lb. Flowerettes, Frozen 6 5 Lb. Cabbage, Fresh, 1/6 Cut Carrots 8 5 Lb. Baby Whole, Frozen 8 7 Lb. Crinkle Cut, Frozen 7 – 8 4 Lb. Sliced, Fresh Cauliflower, Flowerettes 11 9 Lb . Frozen 6 4 Lb. Fresh 7 – 8 5 Lb. Celery, 1" Diagonal Cut Corn 7 5 Lb. Yellow Whole Kernal, Frozen 5 5 Lb. Cobbettes, Frozen 8 27 Ears 16 – 18 80 Ears Corn-On-Cob, Fresh 10 – 12 18 Ears 16 – 18 54 Ears Peas, Green 6 5 Lb. Potatoes, Whole Russet Spinach 55 40 Lb. Chopped, Frozen 17 6 Lb. Defrosted 5 6 Lb. Fresh Cut 3 2 Lb. Squash, Acorn Halves 25 10 Halves Zucchini, Slices 8 10 Lb. Frozen Mixed Vegetables 6 – 7 5 Lb. FRUIT Fruit, Blanch for Peeling, Grapefruit, Oranges 3 Pineapple, Whole for Cutting 4 MAINTENANCE WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY CLEAR WHEN OPENING DOOR. REMOVAL OF LIME SCALE DEPOSITS The steamer should be delimed at a convenient time after the DELIME GENERATOR light comes on. Use the CLR TREATMENT KIT available from your Vulcan-authorized service office. Follow the instructions in the Kit to delime the steam generator. COLD WATER CONDENSER The steamer is equipped with a cold water condenser in the rear of the cooking chamber which helps to condense the steam prior to discharge into the drain. The steamer freely vents itself by the negative pressure created by the condensate water drainage. This negative pressure prevents steam leakage around the door gasket and helps draw the steam through the cooking compartment. Steam leakage at the door may indicate a plugged or improperly installed drain. SERVICE Contact your local Vulcan-authorized service office for any repairs or adjustments needed on this equipment. FORM 30896 (10-94) ...
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