Russell Food Equipment Ltd. - Catalogue - Kitchenware

146
A
B
C
KITCHENWARE
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Steamers/Cookers Proper steaming with
professional grade cookware helps prevent
overcooking, and locks in the nutritional
value of rice, pasta, and vegetables, and
allows your frozen or fresh vegetables to
retain their natural color and taste. Plus,
one burner does all the work, conserving
energy and reducing fuel costs and kitchen
temperatures.
A. Steamers, Boilers Aluminum.
Nutritionists say steaming is the best
method of food preparation…use for
lobster, clams, shrimp or fish boils, as
well as to steam cooked vegetables. Baskets
with bails can also be used for draining
foods. Manufactured of fast, even
heating aluminum with double-thick tops
and bottoms for extra strength in the
critical stress areas. Baskets have 3 /8"
embossed feet. Set includes pot, basket
and cover.
#68271 20 qt
#68269 32 qt
#68270 40 qt
#68272 60 qt
#68273 80 qt
B. Double Boilers Aluminum.
For cooking more delicate sauces,
puddings, and pie fillings – anything
prone to scorching; also eliminates the
need for constant stirring, a real time
saver in busy kitchens. Both insert and
base are planished in manufacturing,
producing double-thick bottoms and tops
that maintain a proper fit with covers.
#67708 81 /2 qt 10" dia x 101 /4"h
#67711 11 qt 10" dia x 111 /2"h
#67717 171 /2 qt 12" dia x 13"h
C. Double Boilers Stainless steel.
Includes boiler pan with heat-conductive
base, snug-fitting insert, and flat cover
with recessed grip. Rounded corners on
#77070 inset pan for ease in stirring.
Ideal for delicate food preparation,
reheating, preheating and moisture
free cooking.
Loop Handles with Cover
#77070 7 qt 99 /16" dia x 11"h
#77110 11 qt 117 /16" dia x 11"h
#77130 20 qt 1213 /16" dia x 14"h
Too Salty! Did you
know simmering
potatoes in sauces
or stock can reduce
the salt level?