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Tips & Tricks

8

General Tips

High Volume/A la Carte

OM-XS

    Keep hold temperature dial at 200°F  for fastest    
recovery.

  DO NOT PUT LIDS OVER PRODUCTS.  This will 

double or sometimes triple cook times.  The only 
products you may want to put lids on are soups, 
sauces,  and anything desired crunchy.

  USE PERFORATED PANS WHENEVER POSSIBLE.  

You can put a solid pan on the rack beneath the 
product cooking to catch drips.

  If you must use a solid pan, pour one cup of 

water in the pan per pound of product being 
cooked.  This shortens cook times and helps cook 
more evenly.

   Use of deeper solid pans will increase your cook 

times by 10-40%.  The shallower the solid pan, the 
better.  For example: Ten pounds of frozen loose 
corn will take less time if cooked in two 2.5" pans 
rather than one 4" pan.

Frozen Vegetables:

 In perforated pans, roughly 

a minute per pound and a minute per pan.  For 
example: 15 lbs of corn in 3 perforated pans will 
take approximately 18 minutes.

Dry Pasta:

  Preheat water in 4" solid pan.  Add 

pasta. Cook time is similar to stove top, but 
stirring is not necessary.

Rice: 

 Do not cover. Institutional rice takes about 

35 minutes and all others take about 25 minutes.  
Use 1.8 parts water to 1 part rice. For example:  
For 5 cups of rice you need 9 cups of water.  The 
steamer is a great rice cooker.

Pre-cooked Breakfast Meat:

 Pre-cooked 

sausages and bacon can be rethermalized 
by steaming the product until internal  
temperature reaches 165°F (20-30 
minutes).  Hold at 160°F.

Scrambled Eggs:

 Cover the bottom of a solid 4" 

pan with plastic wrap and fill with eggs. Cook 
until done, around 25 minutes.  Do not stir.  Invert 
the eggs into another solid 4" pan.  Eggs will not 
stick because of the plastic lining, saving time 
with clean up.  Hold at 160°F.

Frozen Pancakes: 

 Simply layer them in a 

perforated pan and steam for 6-10 minutes until 
their internal temperature reaches 150°F.   Hold 
at 140°F.

Cornbread: 

 Use milk instead of water in your 

recipe and cook for 15 minutes or until a knife 
inserted comes out clean.  Do not cover.  It will be 
moist, but not soggy.

During high volume times or if your staff opens 
and closes the compartment door often, turn the 
timer all the way to UNTIMED COOK.  This will 
shorten the recovery time between batches.

For faster cook times in
the Intek, try one or more of

the  following methods.


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Summary of Contents for INTEK 208-10-3

Page 1: ...XSModelSeries User s Manual 208 6 1 240 6 1 208 8 1 240 8 1 208 8 3 240 8 3 208 10 3 208 12 3 240 12 3 For Service Call 888 994 7636 PART NUMBER 158631 REV C 01 22...

Page 2: ...r Requirements Hard Wire Option Grounding In Field Modifications Operation DailyPreparation Filling with Water Pre heating Cooking Holding Cleaning General Information Drip PanPlacement Removal ofLegs...

Page 3: ...ent failure This type of damage is NOT covered by the warranty Optionally a permanent supply connection may be made using rigid or flexible conduit Consult a qualified electrician or serviceman to ens...

Page 4: ...rd having a grounding wire and plug which must be plugged into an outlet that is properly installed and grounded Under no circumstances should the plug be cut or bent to fit a receptacle other than th...

Page 5: ...nutes for it to cool down Use caution when draining a warm or hot steamer Clean with mild detergent rinse and leave the door ajar Preparing the steamer for use each day requires very little time and e...

Page 6: ...ermostat Cook Cycle Timer ADD WATER Light HEAT Light COOK Light HOLD Light ON OFF Buttons Service Door All components can be serviced through this panel Be sure a 4 steam table pan is used under each...

Page 7: ...oes Quartered Vegetables 5 lbs 10 lbs 10 lbs 10 lbs 10 lbs 5 lbs 8 lbs 12 lbs 5 5 lbs 5 lbs 5 lbs any any 16 20 ct 3 lbs 30 lbs 50 lbs 10 lbs 8 lbs 7 min 12 min 13 min 12 min 15 min 8 min 10 min 15min...

Page 8: ...not necessary Rice Do not cover Institutional rice takes about 35 minutes and all others take about 25 minutes Use 1 8 parts water to 1 part rice For example For 5 cups of rice you need 9 cups of wate...

Page 9: ...ANY OTHER WARRANTIES EXPRESS OR IMPLIED BY OPERATION OF LAW OR OTHERWISE In no event shall UNIFIED BRANDS be liable for damages or delay or for any consequential special or contingent damages that th...

Page 10: ...d be within these guidelines WATER QUALITY REQUIREMENTS Containment Water Supply pH 7 to 9 Total Dissolved Solids TDS 30 to 60 ppm Hardness less than 60 ppm Chlorine and Chloramine less than 1 ppm Chl...

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