Alto-Shaam QC2-3 User Manual
Page 28
Q U I C K C H I L L E R • I N S T A L L A T I O N / O P E R A T I O N / S E R V I C E M A N U A L • 2 6 .
T I T l e
o p e r a T I o n
The folloWInG charT of porTIon SIZeS anD ServInG capacITy
per pan IS provIDeD aS a General reference only.
p o r T I o n S I Z e S a n d p a n c a p a c I T I e S
pan sIZE
›
12" x 20" x 2 - 1 / 2 "
325 x 530 x 65mm
Food catEgorY
sErvIng sIZE
mEtrIc EqUIvalEnt
sErvIng sIZE
sErvIngs
pEr pan
BrEaKFast ItEms:
Griddle Cakes, Waffles, French Toast
(2
to
3
eaCh
)
4 oz
113 gm
48
Eggs
2 to 4 oz
57 to 113 gm
96 to 48
Breakfast Meats
2 oz
57 gm
96
Cooked Cereals or Grains
4 oz
113 gm
48
Fruit Compote
4 oz
113 gm
48
Meat, Poultry, Fish, Seafood
4 oz
113 gm
48
Casseroles and Extended Dishes
6 to 8 oz
170 to 227 gm
32 to 24
Vegetables
4 oz
113 gm
48
starcHEs:
Potato, Rice, Pasta, Stuffings, Beans
4 oz
113 gm
48
Gravies and Au Jus
2 oz
57 gm
96
Sauces
4 oz
113 gm
48
Protein and Starch-Based Salads
4 to 6 oz
113 to 170 gm
48 to 32
dEssErts:
Pudding, Custard, Mousse, Jello
4 oz
113 gm
48