Make-Up Table: Difference between revisions
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== Makeup Table Layout == | == Makeup Table Layout == | ||
6 x 5 Lunch Layout | 6 x 5 Lunch Layout | ||
== PRODUCT HOLDING CABINET SET UP (Duke Warmer) == | |||
* Turn on the product holding cabinet | |||
* Place lids in slots within the holding cabinet (Slotted lid for breaded products) (No lid for Bacon) | |||
* Allow product holding cabinet to reach a minimum temperature of 190°F (10 – 15 minutes) | |||
* When loading products, slide the pans into the appropriate slots. Ensure that the pans pass under the “Bump” on the lids. This will lock the pans in place and not allow heat to escape from the products. | |||
* Press the timer button that corresponds with the pan, for top pan and for bottom pan | |||
* When the timer button is pressed the light next to it will turn green | |||
* A green light will mean the product is within its Q.A. time and is ready to use | |||
* Linked pans will not have a light, but the timer will count down as normal | |||
* Only use products from pans with a green light | |||
* When the timer button is pressed, the time will automatically begin counting down | |||
* When the time has counted down to within the time it takes to cook more product, the display timer will alternate between the name of the product and the holding time remaining | |||
* When the time has expired, the light will flash green prior to going out, and a buzzer will sound | |||
* Press the timer button and then empty the contents of the pan into the waste pan | |||
* Empty warming pans or pans with expired product should never be in the holding cabinet | |||
* Warming pans should be washed and products placed in new pans three times per day; after breakfast, after lunch, and before dinner | |||
* During lunch changeover, pans containing breakfast products with hold time remaining will not changeover until the product expires | |||