Market Forge Industries 2AM36G Installation Operation & Maintenance page 14

Suggested Steam Times
MEAT - POULTRY - FISH
ITEM
Chicken, Cut Up, Blanched
Chicken, Whole
Fish, Fillets
Fowl %# or More, Whole
Fankforts
Hamburgers, 3 ounce
Meatballs, ** 1 Ounce
Meatloaf **
Pork Chops, Loin,
4 Ounces with Bone
Sausages, 10 Per Pound
Turkey, on Carcass
Turkey, off Carcass
* All portions are equivalent to approximately
** Raw weight for meatballs and meatloaf includes hamburg and extenders and yields 2 ounces protein plus extenders, or
3 ounces total portion.
OPERATION
WEIGHT SIZE OF PAN
PER PAN SOLID
8#
12" x 20" x 21/2"
(3.6kg)
three 4#
12" x 20" x 4"
(1.8kg)
3#
12" x 20" x 21/2"
(1.4kg)
two 5#
12" x 20" x 4"
(2.3kg)
5# 12" x 20" x 21/2"
(2.3kg) PERFORATED
5#
12" x 20" x 21/2"
(2.3kg)
6#
12" x 20" x 21/2"
(2.7kg)
15#
12" x 20" x 21/2"
(6.8kg)
12" x 20" x 21/2"
6#
12" x 20" x 21/2"
6#
12" x 20" x 4"
20-22#
12" x 20" x 21/2"
10-12#
/ cup cooked.
1
2
12
TIMER
NUMBER SETTINGS IN
OF PANS MINUTES
1-3 18-25
4-6 25-30
1-2 45-55
3-4 55-65
1-3 8-12
4-6 10-15
1-2 50-65
3-4 60-75
1-3 3-4
4-6 4-5
1-3 12-14
4-6 15-18
1-3 18-22
4-6 22-25
1-3 40-45
4-6 45-50
1-3 25-30
4-6 30-35
1-3 18-21
4-6 22-25
1-2 100-120
1-3 50-60
4-6 60-75
NO. OF COOKED
PORTIONS PER PAN*
3 oz. (65g)
15-20
Protein
25-30
Protein
12-15
Protein
20-25
Protein
35-40
Protein
20-25
Protein
20-25
Protein
50-60
Protein
24
Protein
18-20
Protein
50-60
Protein
55-65
Protein