Vulcan Materials VRH8 ML-152020 Manual do Utilizador descarregar pdf (Página 15)

VRH SERIES OVENS F-41207 (07-11)

14

PRODUCT

(DETAILS)

WEIGHT

COOK

TIME

COOK

TEMP.

HOLD TIME

HOLD

TEMP.

MAX.

INTERNAL

TEMP.

LOADING

GUIDELINES

Chicken Pieces

10 lbs.

2¼ hrs.

250⁰ F

1 hr. max.

150

⁰

F

170

⁰

F

10 lbs. per shelf

Whole Chickens

20 lbs.

2½ hrs.

250⁰ F

5 hrs. max

150

⁰

F

170

⁰

F

6 per shelf

Whole Turkeys

20 lbs.

4½ hrs.

250⁰ F

5 hrs. max.

170⁰ F 170⁰ F

2 per shelf

Turkey Breast₇

10 lbs. 4 hrs.

250

⁰

F

1 hr.

160⁰ F 160⁰ F

3 per shelf

Rack of Lamb

18 lbs.

3½ hrs.

250⁰ F

3 hrs. max

140

⁰

F

140

⁰

F

15 racks per shelf

Braised Lamb Shanks

10-12 lbs.

4 hrs.

250⁰ F

4 hrs. min.

160⁰ F 180⁰ F

1 tray per shelf

Fish Filets

10 lbs.

40 min.

225⁰ F

4 hrs. max

160⁰ F 160⁰ F

10 lbs. per shelf

Clear Soups

12" x 20"

pans 3 hrs.

250⁰ F

Overnight

160⁰ F 175⁰ F

1 pan per shelf

Rice

1 Quart Dry

2 hrs.

250⁰ F

18 hrs. max

150

⁰

F

160

⁰

F

1 pan per shelf

Frozen Entrees

1 Quart Dry

3 hrs.

250⁰ F

Overnight

160

⁰

F

165

⁰

F

2 pans per shelf

1 2 ... 10 11 12 13 14 15 16 17 18 19 20 ... 23 24

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