Table of Contents
Advertisement
SECTION 4 TEST KITCHEN BULLETIN
The UniVerse Skillet is one of the most versatile pieces of equipment to be found in any restaurant or institutional kitchen. It
enables the cook to stew, simmer, pan-fry, braise, grill, or sauté, and all with a very uniform heat pattern. The figures given
below are suggested quantities and temperature settings and estimated numbers of orders per load and per hour. When two
temperatures are given, the first is to start the product, the second to finish the product.
ITEM
BREAKFAST FOODS
Bacon
Eggs
Boiled-Hard
Boiled-Soft
Fried
Poached
Scrambled
French Toast
Regular Oatmeal
Pancakes
FISH
Clams
Fish Cakes
Haddock Filet
Halibut Steak
Lobster
Swordfish
SAUCES, GRAVIES & SOUPS
Brown Gravy
Cream Sauces
Cream Soup
French Onion Soup
Meat Sauce
MISCELLANEOUS
Grilled Cheese
Macaroni & Cheese
Rice
Spaghetti
COOKING PORTIONS AND TIMES
ALL MODULAR & TUBULAR LEG MODELS
PORTION
THERMOSTAT
SIZE
SETTING
3 slices
350
o
1 egg
225
o
1 egg
225
o
1 egg
400
o
1 egg
225
o
1 1/2 eggs
300
o
3 slices
450
o
1/2 cup
250
o
2 each
400
o
1 pt.
400
o
2-3 oz.
400
o
4 oz.
400
o
5 oz.
450
o
1-1#
350
o
5 oz.
450
o
1 oz.
350
o
2 oz.
250
o
6 oz.
200
o
6 oz.
225
o
4 oz.
350
o
1 sand
400
o
8 oz.
200
o
4 oz.
350
o
4 oz.
350
o
TABLE 4.1
UNIVERSE SILLET
BATCHES
PER HOUR
12
5
8
4
5
200
o
1
7
2
10
10
5
4
3
4
3
200
o
2
175
o
1
1
1
200
o
1
8
2
225
o
1
225
o
2
4-2
30 GALLON
PER LOAD
QTY.
YIELD
2#
10
50
50
50
50
30
30
36
36
18 gallon
720
28 gallon
35 slices
12
50 slices
20#
500
30 each
15
50 each
10 qts.
20
70-3 oz.
35
110-3 oz.
60-4 oz.
60
90-4 oz.
60-4 oz.
60
90-4 oz.
20-1#
20
50-5 oz.
50
75-5 oz.
18 gallons
2300
35 gallons
18 gallons
1150
35 gallons
18 gallons
375
35 gallons
18 gallons
350
35 gallons
18 gallons
575
35 gallons
35 sand
35
50 sand
18 galllons
300
35 gallons
20# raw
320
8# raw
200
40 GALLON
PER LOAD
QTY.
YIELD
3#
15
75
75
75
75
45
45
60
60
1100
17
40#
1000
25
15 qts.
30
55
90
90
30-1#
30
75
4500
2250
725
700
1100
50
525
40#
650
12#
300
4
CONTINUED
Advertisement
Table of Contents
