Part # 4527947 (02/09/10)
Page 8
General
The hot plate is designed for flexibility and the preparation
of numerous different types of products . It may be equipped
with two, or even three different types of tops and burners,
depending on the menu needs . An operation that cooks to
order, or uses the unit primarily as back-up will find that open
burners will suit most of their needs .
Heating larger quantities of food can be done more
efficiently than heating small quantities . Pots and pans
should be covered whenever possible to reduce energy
consumption .
High acid sauces, such as tomato should be cooked in
stainless steel rather than aluminum to avoid chemical
reaction . Light colored sauces such as Alfredo may be
discolored by the use of aluminum, especially if stirred with
a metal spoon or whip . Saltwater shellfish may pit aluminum
pots if they are frequently used for this purpose .
Open Burners
The most traditional uses of open burners are sautéing, pan
frying, and small stock pot work . Short-term cooking is the
most efficient use for the open burner . Pans should cover
as much of the grate as possible to minimize heat loss . The
maximum stock pot size to be used on an open burner is 12
inches, (305mm), diameter . Open burners should be turned
off when not in use to conserve energy . Leaving a flame
burning is of no advantage since the heat is instantaneous .
PRODUCT APPLICATION INFORMATION
Summary of Contents for G12-2TCG
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