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| == Makeup Table Layout == | | == Makeup Table Layout == |
| 6 x 5 Lunch Layout | | 6 x 5 Lunch Layout |
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| == PRODUCT HOLDING CABINET SET UP (Duke Warmer) ==
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| * Turn on the product holding cabinet
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| * Place lids in slots within the holding cabinet (Slotted lid for breaded products) (No lid for Bacon)
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| * Allow product holding cabinet to reach a minimum temperature of 190°F (10 – 15 minutes)
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| * 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.
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| * Press the timer button that corresponds with the pan, for top pan and for bottom pan
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| * When the timer button is pressed the light next to it will turn green
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| * A green light will mean the product is within its Q.A. time and is ready to use
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| * Linked pans will not have a light, but the timer will count down as normal
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| * Only use products from pans with a green light
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| * When the timer button is pressed, the time will automatically begin counting down
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| * 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
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| * When the time has expired, the light will flash green prior to going out, and a buzzer will sound
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| * Press the timer button and then empty the contents of the pan into the waste pan
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| * Empty warming pans or pans with expired product should never be in the holding cabinet
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| * Warming pans should be washed and products placed in new pans three times per day; after breakfast, after lunch, and before dinner
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| * During lunch changeover, pans containing breakfast products with hold time remaining will not changeover until the product expires
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| == PRODUCT HOLDING CABINET SET UP (HS2 Unit) ==
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| * Turn on the product holding cabinet
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| * Place lids in slots within the holding cabinet (No lid for breaded products or Bacon)
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| * Allow product holding cabinet to reach a minimum temperature of 190°F (10 – 15 minutes)
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| * 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.
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| * Press the timer button that corresponds with the pan, for top pan and for bottom pan
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| * When the timer button is pressed the light next to it will turn green
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| * A green light will mean the product is within its Q.A. time and is ready to use
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| * Linked pans will not have a light, but the timer will count down as normal
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| * Only use products from pans with a green light
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| * When the timer button is pressed, the time will automatically begin counting down
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| * 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
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| * When the time has expired, the light will flash green prior to going out, and a buzzer will sound
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| * Press the timer button and then empty the contents of the pan into the waste pan
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| * Empty warming pans or pans with expired product should never be in the holding cabinet
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| * Warming pans should be washed and products placed in new pans three times per day; after breakfast, after lunch, and before dinner
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| * During lunch changeover, pans containing breakfast products with hold time remaining will not changeover until the product expires
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| == Menu Item Projections ==
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| * On the bump bar, press and hold “Serve” & “Hold” at the same time followed by “Next”
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| * The “Menu Item Projection” report will display
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| * The “Menu Item Projection” report projects the average number of menu items you will sell in 30 minute increments
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| * The “Menu Item Projection” is displayed on the monitor showing the current 30 minutes and the next 30 minutes
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| == Inventory Usage Projections ==
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| * The “Inventory Usage Projection” report projects the number of specific menu items we cook and hold in half hour increments
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| * The inventory usage projection is displayed on the monitor showing the current half hour and the next half hour
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| * The inventory usage projections will help you determine the amount of inventory items to hold
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| * Always round down to the nearest whole number after dividing
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| == Biscuits ==
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| * To determine the amount of biscuits needed for the day, take the number listed in the first column and divide that number by 26. This will tell you how many bags of biscuits to make.
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| * Always hold a minimum of 6 biscuits
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| == Chicken (Bone-In) ==
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| * To determine the amount of chicken needed at a specific time, take the number listed in the first column and hold that amount for 1 ½ hours
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| == Ice Well Set Up ==
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| * Close the ice well drain valve on the make-up table
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| * Fill wells ½ full with ice
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| * Place condiment and produce pans in the make-up table wells according to make-up table layout chart
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| * Remove the mayonnaise pan
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| * Through the opening pour cold water into wells until the pans float about 1/8 of an inch
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| * Put mayonnaise pan into position
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| * Slowly open the drain valve till the pans settle on the space bars
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| * The temperature of the ice slurry should be measured by placing a metal stem thermometer between two of the pans and into the water
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| * Check thermometer each time the quality timer sounds
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| * When the temperature reaches 38°F add additional ice and drain excess water
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| == Steam Well Set Up ==
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| * Close the drain valve on the steam well
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| * Fill steam well 2 inches deep with water from the hot water maker
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| * Set temperature to maintain products at 150ºF to 160ºF
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| * Stir products every time the 15- minute quality timer sounds
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| * When water level falls below 1 inch, add more water from the hot water maker
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| == Microwave ==
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| Amana & Panasonic microwaves should be programmed as follows:
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| {| class="wikitable"
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| !1
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| !2
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| !3
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| !4
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| !5
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| !6
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| !7
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| !8
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| !9
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| !0
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| |-
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| |6 secs
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| |10 secs
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| |12 secs
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| |33 secs
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| |18 secs
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| |30 secs
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| |55 secs
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| |1 min 30 seconds
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| |30 secs
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| |}
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| Oncue Microwaves should be programmed as follows:
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| {| class="wikitable"
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| !1
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| !2
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| !3
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| !4
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| !5
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| !6
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| !7
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| !8
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| !9
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| !0
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| |-
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| |5 secs
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| |8 secs
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| |10 secs
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| |33 secs
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| |15 secs
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| |28 secs
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| |50 secs
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| |1 min 30 seconds
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| |20 secs
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| |}
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| === CARE OF THE MICROWAVE ===
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| * Do not slam door. Gently push door closed.
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| * Operate oven only with food inside. Never operate empty.
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| * Always keep a clean deli liner on the bottom of the microwave to prevent spills from sticking to the interior
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| * Do not put any type of metal or foil in the microwave
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| * Clean oven interior daily Use warm soapy water to clean the inside
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| * Do not open while operating. Open oven door only at end of cycle.
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| * Never use oven cleaner to clean the microwave oven
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| * Clean microwave filter and grease shields regularly. Do not operate oven without them in place.
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| * Provide sufficient ventilation. Do not block oven vents.
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| * Do not lift on handle while closing door
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| * Do not lift oven by door or lean on door
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| * Do not spray anything into the interlock (door) switch
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| === CALIBRATING THE MICROWAVE ===
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| * Place 1 liter (a liter is a little more than a quart) of cold tap water in a plastic 2-quart container
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| * Record the temperature of the tap water
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| * Place the container with the water into the microwave and close the door
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| * Press the “TIME ENTRY” button
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| * Press “33” and then “START”
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| * When the timer sounds, remove the container of water from the microwave and record the temperature of the water
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| * The temperature of the water should have increased by 21 degrees + or – 1 degree
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| * Microwaves are 2100 watts, and the water temperature should increase 1 degree for every 100 watts of power in 33 seconds
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| * If the results are not satisfactory, call the microwave service company
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| == PRE-CLOSE ==
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| * Refill condiment squeeze bottles
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| * Restock wrap station including wraps and 3 lb food trays
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| * Remove all products from reach-in cooler. Wash and sanitize reach-in cooler including shelves and rubber gaskets.
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| * Wipe down wrapping station and shelves
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| == CLOSE ==
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| * Serve all customers
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| * Discard any remaining lettuce, tomatoes and onions
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| * Rotate pickles to clean pan. Cover and store in walk-in cooler.
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| * Wrap cheese in plastic wrap and store in walk-in cooler
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| * Rotate condiments to clean pans. Cover and store in walk-in cooler.
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| * Drain water from make-up table
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| * Remove all spoons, condiment spatulas, and pans from make-up table and wash. Allow to air dry.
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| * Remove any remaining ice from make-up table wells
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| * Scrub the wells with scouring pad and soapy water. Rinse and wipe dry.
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| * Wipe down make-up table and surrounding area with hot soapy water
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| * Sanitize all food contact surfaces with a clean towel and sanitizing solution
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| * Turn off product holding cabinet
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| * Wash product pans, lids, perforated meat spatula, and tongs. Allow to air dry.
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| * Use warm soapy water to wipe down the exterior and interior of the product holding cabinet
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| === BUN TOASTER (See BUN TOASTING section in the OPS manual.) ===
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| == BISCUIT WARMER ==
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| * Turn biscuit warmer off
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| * Allow the biscuit warmer to cool for 20 minutes before cleaning
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| * Remove sliding doors (Henny Penny only) and wash
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| * Wipe outer cabinet with a clean sanitized towel
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| * Wipe out inside with a clean sanitized towel
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| * Reassemble parts when dry
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