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ITEM
FRANKFURTERS
Grilled
Boiled
POULTRY
Chicken, Pan-Fired
Chicken, Whole
Turkey, Off Carcass
Turkey, On Carcass
OTHER
Ham Steak
Pork Chops
Sausage Links
VEGETABLES
Canned
FRESH VEGETABLES
Beans
Beets
Broccoli
Cabbage
Carrots
Cauliflower
Corn
Potatoes
Spinach
Turnips
FROZEN VEGETABLES
Beans
Lima Beans
Broccoli
Sliced Carrots
Baby Carrots
Corn
Baby Onions
Peas
Spinach
DESSERT ITEMS
Cherry Cobbler
Chocolate Sauce
Cornstarch Pudding
Fruit Gelatin
PORTION
THERMOSTAT
SIZE
SETTING
2
300
o
2
250
2 1/4's
350
o
2 oz.
350
-200
o
2 oz.
400
-200
o
2 oz.
400
-200
o
3 oz.
400
o
5 oz.
400
o
3 links
350
o
3 oz.
400
o
3 oz.
400
o
3 oz.
400
o
3 oz.
400
o
3 oz.
400
o
3 oz.
400
o
3 oz.
250
o
1 ear
400
o
3 oz.
400
o
4 oz.
225
o
4 oz.
400
o
3 oz.
400
o
3 oz.
250
o
3 oz.
400
o
3 oz.
250
o
3 oz.
250
o
3 oz.
250
o
3 oz.
250
o
3 oz.
400
o
3 oz.
400
o
3 oz.
200
o
1 oz.
200
o
4 oz.
200
o
3 oz.
250
o
Suggested Cooking Temperatures
30-Gallon
BATCHES
QTY. PER
PER HOUR
8
12
3
50 pieces
--
o
--
3-26-30 lb.
o
--
4-16-20 lb.
o
8
4
7
6
3
1
3
5
2
5
8
2
10
2
6
4
8
6
3
18
7
10
3
1
1
1
2
7
30
40-Gallon
Gallon
LOAD
YIELD
PER LOAD
22 lb.
176
16 lb.
128
25
80 pieces
16-5 lb.
40
200
4-26-30 lb.
175
6-16-20 lb.
10 lb.
50
15 lb.
50
30 lb.
120
30 lb.
125
25 lb.
125
30 lb.
125
25 lb.
125
20 lb.
80
35 lb.
150
15 lb.
75
50 ears
50
40 lb.
200
6 lb.
25
20 lb.
100
15 lb.
60
22 1/2 lb.
15 lb.
60
22 1/2 lb.
12 lb.
50
15 lb.
60
22 1/2 lb.
15 lb.
50
22 1/2 lb.
15 lb.
50
22 1/2 lb.
15 lb.
50
22 1/2 lb.
15 lb.
75
22 1/2 lb.
15 lb.
75
22 1/2 lb.
19 gal.
750
20 gal.
2300
21 gal.
575
22 gal.
750
40
QTY.
Gallon
YIELD
33 lb.
264
25 lb.
200
40
24-5 lb.
265
275
265
15 lb.
75
25 lb.
75
45 lb.
180
45 lb.
200
50 lb.
250
60 lb.
300
40 lb.
200
30 lb.
125
70 lb.
300
25 lb.
125
75 ears
75
60 lb.
300
9 lb.
35
30 lb.
150
90
90
18 lb.
75
90
90
90
90
110
110
36 gal.
1500
37 gal.
4500
38 gal.
1100
39 gal.
1500
OPERATION
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