Stadium Brats

Quick Reference


Product	Receiving	Storage	Thaw Temp	Thaw Time	Cook Time	Duty Time	Internal Cooking Temp	Quality Serving	Hold Time
Brats	Freezer	Freezer	34°F - 41°F	48 hours	14 minutes	7 minutes	155°F	150°F - 160°F	Frozen - 6 months Thawed - 10 days Cooked - 2 hours
Mustard	Dry storage	Dry storage
Sautéed Diced Onions	Dry storage	Whole onions - dry storage 6" off the floor Prepped onions - 34°F - 41°F Sautéed onions - MPHC			7 minutes	3 1/2 minutes		150°F - 160°F	1 hour
Buns	Freezer	Freezer	Room temp	24 hours					7 days

Brats - not broken - good grilled color

Wash hands immediately after handling uncooked brats.
Use caution when scraping the grill after cooking brats to prevent splashing. The grease is extremely hot.
Brats must be stored below or away from all dairies, produce, and raw chicken when in the walk-in cooler.
Always wear mesh safety glove for all steps requiring use of a knife, tomato shark, or slice
Mesh safety glove should be washed, rinsed, and sanitized after each use

Brats are delivered and stored at 0°F +/- 10°F. Thaw brats 48 hours prior to cooking. Once thawed, Brats can be held for up to 10 days maintaining temperature of 34° - 41°.
When brats are rotated from the walk-in freezer to the walk-in cooler, use a sharpie marker to mark the top of the case with the following information:
Pulled by Date/Time: Date & Time that it is removed from the walk-in freezer
Ready by Date/Time: Exactly 48 hours from the pulled by date & time
Use By date/Time: 10 days from the pulled by date & time


Pulled by date/time: 10-20-24 11:00 A.M. Ready by date/time: 10-22-24 11:00 A.M. Use by date/time: 10-29-24 11:00 A.M.

Ensure you are wearing single use gloves under the mesh safety glove
Put the mesh safety glove on your hand
Place a single use glove over the mesh safety glove
Hold package of brats with your gloved hand. Use knife to open.
Once a pack of brats is opened, transfer brats to a 1/3 size pan with lid. Mark label with hold time. Place on lid.

Keep a bun tray from flowers for thawing
When buns are rotated from the walk-in freezer to dry storage, use a sharpie marker to mark a dissolvable label with the following information:
Pulled by Date/Time: Date & Time that it is removed from the walk-in freezer
Ready by Date/Time: Exactly 24 hours from the pulled by date & time
Use By date/Time: 7 days from the pulled by date & time
Place dissolvable label on pack of hot dog
See example below

Pulled by date/time: 6-1-24 11:00 A.M. Ready by date/time: 6-2-24 11:00 A.M. Use by date/time: 6-7-24 11:00 A.M.

Ensure the grill is scraped
Portion 1 oz liquid margarine onto a clean section of the grill
Pour onions onto liquid margarine
Using the red perforated spatula, spread the onions onto the grill
Apply a light amount of salt/pepper blend evenly across onions
Cover with domed lid
Set 7-minute timer (sausage)
When 3 ½ minute duty (turn) timer sounds, use red perforated spatula to turn onions
Cover with domed lid.
When the final timer sounds, turn again using the red perforated spatula
Prepared sautéed onions, will hold for 1 hour in the MPHC with a solid lid
Never add new sautéed onions to old, sautéed onions
Bring the appropriate warming pan to the grill to prevent sautéed onions from being dropped on the floor
Portion the sautéed onions into the warming pan
Slide the pan into the appropriate slot. Ensure that the pan passes under the “Bump” on the lid.
Press the timer button that corresponds with the pan (p For top pan q For bottom pan)
When the holding time has expired, empty the contents of the pan into the waste container and remove the warming pan.

Use Food Mitt Gloves
Place brats on a clean section of the meat grill.
Cover brats with full-size domed lid
Set the 14-minute timer
When 7-minute duty (turn) timer sounds, use red perforated spatula to roll the brats 180 degrees. "Grill stripe" should be facing up.
Cover with domed lid.
When the final timer sounds, use red perforated spatula to move brats to warming pan
Up to 10 cooked brats can be held in one warming pan.
Set 2 hour hold time

Dine-in: Place plate on a lined serving tray
Dine-out: Place the plain hinged container flat in a t-shirt bag. Serve with 2 napkins.