INSTALLATION & OPERATION MANUAL, GAS TILTING SKILLETS,
MODELS: 30P-STGL, 30P-STGL-LX, 40P-STGL, 40P-STGL-LX,
30P-STGM, 30P-STGM-LX, 40P-STGM, 40P-STGM-LX
SECTION 4, TEST KITCHEN BULLETIN
TABLE 4.1
COOKING PORTIONS AND TIMES
UniVerse SKILLET
ALL MODULAR AND TUBULAR LEG MODELS
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
PORTION
SIZE
THERMOSTAT
SETTING
BATCHES
PER
HOUR
30 GALLON
PER LOAD
QTY.
YIELD
40 GALLON
PER LOAD
QTY.
YIELD
BREAKFAST FOODS
Bacon
3 slices
350
E
12
2 lbs.
10
3 lbs.
15
Eggs
Boiled-Hard
Boiled-Soft
Fried
Poached
Scrambled
1 egg
1 egg
1 egg
1 egg
1 ½ eggs
225
E
225
E
400
E
225
E
300
E
200
E
5
8
4
5
1
50
50
50
50
30
30
36
36
18 gal.
720
75
75
75
75
45
45
60
60
28 gal.
1100
French Toast
3 slices
450
E
7
35 slices
12
50 slices
17
Regular Oatmeal
½ cup
250
E
2
20 lbs.
500
40 lbs.
1000
Pancakes
2 each
400
E
10
30 each
15
50 each
25
FISH
Clams
1 pt.
400
E
10
10 qts.
20
15 qts.
30
Fish Cakes
2 oz.
400
E
5
70-3 oz.
35
110-3 oz.
55
Haddock Filet
4 oz.
400
E
4
60-4 oz.
60
90-4 oz.
90
Halibut Steak
5 oz.
450
E
3
60-4 oz.
60
90-4 oz.
90
Lobster
1-1 lb.
350
E
4
20-1 lb.
20
30-1 lb.
30
Part No. 10158R3
14
2019-05-24
