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Approximately 36 wrapped sandwiches per full-size sheet pan.
SECTION 4 • MISCELLANEOUS
57.
BREAKFAST SANDWICHES, FRESH OR PRE MADE
5 0 0 S E R I E S 7 5 0 S E R I E S 1 0 0 0 S E R I E S
MODELS
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
160°F (66°C)
Product may be heated from a refrigerated or frozen state. Cooking time must be adjusted accordingly
none
2 to 3 hours
160°F
(71°C)
275°F
(135°C)
33none
1 half-size sheet pan 1 full-size sheet pan 1 full-size sheet pan
3 half-size sheet pans 3 full-size sheet pans 5 full-size sheet pans
18" x 13" x 1"
(GN
1
/1: 530 x 325 x 20mm)
(NO SHELVES REQUIRED)
18" x 26" x 1"
(GN
2
/1: 530 x 650 x 20mm)
(NO SHELVES REQUIRED)
18" x 26" x 1"
(GN
1
/1: 530 x 325 x 20mm)
(ON WIRE SHELVES)
The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.
Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly.
Always follow local health (hygiene) regulations for all internal temperature requirements.
PRODUCT SPECIFICATIONS and PREPARATION
SET HOLD THERMOSTAT SET COOK THERMOSTAT
SET COOKING TIMER
M I N I M U M H O L DI N G TI M E RE Q U I R ED M A X I M U M H O L DI N G TI M E
ADDITIONAL INFORMATION • NOTES
FINAL INTERNAL PRODUCT TEMPERATURE OVERNIGHT COOK & HOLD
TIME REQUIRED IN “HOLD” CYCLE BEFORE SERVING.
CAPACITIES ARE BASED ON U.S.
PAN SIZES. GASTRONORM PANS
MAY HOLD MORE OR LESS THAN
THE FOOD QUANTITIES INDICATED
.
PREHEAT THE OVEN
D O O R VE N T S : OP EN FU LL
Not Recommended
90 minutes
MAKE CERTAIN PRODUCT REACHES THE FULLY HEATED TEMPERATURE. CHECK INTERNAL
PRODUCT TEMPERATURE BEFORE REMOVING PRODUCT FROM OVEN AND ADJUST HEATING TIME AS REQUIRED.
COOKING GUIDELINES