CTX DZ33I - Time and Temperature Guide

32
Production output for any pan size can be easily calculated using the following formula:
This formula is based on a succession of single pans being placed on the belt. No consideration is given to multiple pans
across the 18” wide belt nor to staggered loading. The hourly production rate obtained by the above calculation must be
multiplied by a factor equal to the number of pans placed across the belt.
3. Production Capacity Charts
The production output figures shown below are based on using round pans in the various sizes shown. These figures
reflect output.
Model DZ33I Series Oven
COOK TIME
6”
8”
9”
10”
12”
14”
16”
18”
4 min.
232
116
103
66
47
33
29
26
5 min.
186
93
83
53
37
27
24
21
6 min.
155
78
69
44
31
22
20
17
7 min.
133
66
59
37
27
19
17
15
8 min.
116
52
52
33
23
17
15
13
9 min.
103
52
46
30
21
15
13
11
10 min.
93
47
41
26
19
13
12
10
12 min.
78
39
34
22
16
11
10
9
14 min.
66
33
30
19
13
9
9
7
16 min.
58
29
26
17
12
8
8
6
18 min.
52
26
23
15
10
7
7
6
20 min.
47
23
21
13
9
6
6
5
D. Time and Temperature Guide
Figure 3-7
Product
Zone Temperature
Cook
Time
Min.
Pan Type
and Size
Amount
Weight or
Count
State
Entrance
Exit
Top / Bott
Top / Bott
Appetizers
Nachos
850/850 F
454/454 C
750/750 F
398/398C
3
Alum.10”
10 oz.
Fresh
Oysters
Rockefeller
900/900 F
482/482 C
850/850 F
454/454 C
4
Alum
8-Jun
Fresh
Potato Skins
850/850 F
454/454 C
750/750 F
398/398 C
3
Alum 10”
10 oz.
Fresh
Rurmaki
850/850 F
454/454 C
750/750 F
398/398 C
6
Alum
8-Jun
Fresh
Seafood
Kabob
900/900 F
482/482 C
850/850 F
454/454 C
6
Alum 6”
4-6 oz.
Fresh