Equipment Basics Required Excellent equipment setup, programming, cleaning, and maintenance is the standard that every BURGER KING® restaurant must achieve in order to serve Hot & Fresh products Friendly & Fast in a Clean & Safe environment. Careful setup, programming, cleaning, and maintenance of restaurant equipment will help to ensure smooth restaurant operations, sanitary and safe food preparation areas, and the serving of quality food products.
Key Standards Check Record Check equipment settings and Verify and record equipment temperatures (if applicable) daily operating temperatures as required Refer to the Restaurant Wait for temperature to stabilize Organization Guide (ROG) for Use appropriate Coilbook logs or recommended placement/ equivalent tool to record stocking of product temperature checks Take corrective action if minimum temperatures are not met Program, Troubleshoot, Repair Use Equipment Emphasis Guides (EEGs) found in the
French Fry/Meat Well/Specialty Freezer Temperature Standard (-18°C ± 5°C) Equipment Temperature Check To ensure proper airflow in Use an approved digital thermometer to take and record specialty freezer, do NOT temperatures as follows: block fan with product. 1. Turn on freezer, wait a minimum of 30 minutes 2. Insert the thermometer probe through an insulated/hot cup 3.
Refrigerated Units Temperature Standard Refrigerated units (undercounter, Display Merchandising, beverage station, product dispensing, salad station) Display Merchandising Unit (Heated Shelf) (41°C to 63°C) (1°C to 4°C) Equipment Temperature Check To ensure proper airflow in Use an approved digital thermometer to take and record refrigerated unit: temperatures as follows: NOT block fan with 1. Turn on refrigerated unit, wait a minimum of 30 minutes Do product 2.
Cooking Equipment Broilers Temperature Standard NIECO® MPB94, JF93, Flex 9000 Series and Duke Flexible Batch Taking and recording the broiler temperature is not necessary. Product cook-out is the critical control point. All product cooked on broiler must meet minimum required cook-out temperature at the required minimum intervals: Beef patties — 3 times daily or 4 times daily if open after midnight ® TENDERGRILL fillets — 2 times daily 1. Be sure hoods are turned on 2. Turn on power 3.
Egg Cooker Temperature Standard (135°C ± 8°C) Equipment Temperature Check 1. Lift cover and egg divider 2. Turn on power, wait a minimum of 10 minutes to reach operating temperature 3. Using a surface thermometer, take the temperature of the middle of cooker surface 4.
Fryers Temperature Standard French Fry Fryer Multi-vat Fryer (177°C ± 2°C) Equipment Temperature Check (182°C ± 2°C) Use an approved digital thermometer to take and record temperatures as follows: 1. Stir shortening for 3 minutes, using Fryer’s Friend 2. Hang basket on bracket over center of fryer 3. Place temperature probe through bottom of basket in the center front, near fryer temperature probe. Lower basket until bottom reaches shortening. 4. Allow thermometer to stabilize 5.
Oven Temperature Standard Taking and recording oven temperatures is not necessary. Product cook-out is the critical control point. All product cooked in the oven must meet minimum required cook-out temperatures. Equipment Use Used to cook bacon, biscuits, Cinnabon® Minibon® rolls, cookies, country ham and muffins at temperature and time specified on the following pages. 1. Turn on power 2.
Required Items Oven Temperature Baking Time (minutes:sec.) Special Instructions Bacon Lang Purple and Purple Plus Blodgett IQ2 Blodgett Intellitouch/CTB Cooking curve: — Lang Purple: 3 — Lang Purple Plus: 40% Fan: “ON/HI” Do NOT use parchment paper 325°F (163°C) 11:00 325°F (163°C) 17:30 High Altitude 18:30 (5,000 to 6,000 ft./1,524 to 1,829 m.) 19:00 (over 6,000 ft./ 1,829 m.
Optional Items Oven Baking Time Temperature (minutes:sec.) Special Instructions Cookies Lang Purple and Purple Plus 325°F (163°C) 11:00 Cooking curve: 20:00 (over 3,500 ft./ — Lang Purple: 1 1,067 m. altitude) — Lang Purple Plus: 17% Use parchment paper Convection oven with timer 325°F (163°C) 12:05 Use parchment paper 20:00 (over 3,500 ft./ 1,067 m. altitude) Blodgett IQ2 Blodgett Intellitouch/CTB 325°F (163°C) 11:30 20:00 (over 3,500 ft./ 1,067 m.
Holding Equipment Product Holding Unit (PHU) Temperature Standard (Main Board) Duke Prince Castle Lower Surface Area (99°C ± 3°C) (99°C ± 3°C) Upper Surface Area (110°C ± 3°C) Temperature Duke Standard (Specialty Board) Prince Castle Lower Surface Area (91°C ± 3°C) (88°C ± 3°C) Upper Surface Area (107°C ± 3°C) Equipment Temperature Check Duke 1. Turn on power, wait a minimum of 20 minutes to reach operating temperature 2.
Bagging Station Temperature Standard Bagging Station Equipment Temperature Check Taking and recording the bagging station temperature is not necessary. Equipment Use The Bagging Station is used to hold French Fries, Onion Rings, Hash Browns and French Toast Sticks hot. Used in conjunction with holding plaques and timers.
KITCHEN MINDER™/PC MINDER™ Equipment Use The KITCHEN MINDER™ System has 3 required components: the KITCHEN MINDER™, the PC MINDER™ and the QUALITY EVALUATION SYSTEM™ (QES™). These components are designed to support the delivery of Gold Standard products, to help control waste, to improve Speed of Service, to improve labor efficiencies and to provide user-friendly tools for Managers and Team Members.
Procedures for the KITCHEN MINDER™ System Step Procedures for the KITCHEN MINDER™ System can be found in the Training by Role Reference Guide.
Shift-Responsible Individual Basics for KITCHEN MINDER™ Operating Procedures During Shifts Once the PC MINDER™ has updated the KITCHEN MINDER™, the KITCHEN MINDER™ will begin to calculate and display product to be cooked. The projected sales level for the half hour is listed at the bottom of the Product Status screen. If actual sales are lower or higher than have been projected, the sales forecast may need to be adjusted after carefully comparing actual sales to forecast sales in use by the KITCHEN MINDER™.
Team Member Basics for KITCHEN MINDER™ Operating Procedures During Shifts KITCHEN MINDER™ calculates products needed to be cooked for each 1/2-hour period throughout the day 15 minutes prior to the 1/2-hour period and displays the needed product on screen for Team Members.
Heat Chute Temperature Standard Stainless Steel Surface Temperature TEFLON® Coated Surface Temperature and ROC Building Heat Chute (79°C ± 5°C) (93°C ± 5°C) Equipment Temperature Check 1. Turn on power, wait a minimum of 20 minutes to reach operating temperature 2. Replace any burned out bulbs with coated bulbs 3. If applicable, be sure upper heating elements are working 4. Use surface thermometer to take upper and lower surface temperatures a. Place thermometer 3 in. (8 cm.) from front and 3 in. (8 cm.
PHU Timer Bar Equipment Use The PHU timer bar lights provide automatic tracking of hold time, the heart of the product management system. Continually monitor the lights on the PHU timer bar to determine: Which product to use first Which product is expired and needs to be discarded and recorded as waste When to cook more product, if needed 1. When freshly cooked product is placed in the first pan, touch the corresponding arrow button on the PHU timer bar. The light will turn GREEN.
Building Equipment High-speed Toaster or Standard Vertical Toaster Temperature Standard Taking and recording the toaster temperature is not necessary. However, toasted buns must meet minimum required temperatures. Record temperature and dial settings as required on the Quality Checks Log or equivalent tool. Equipment Use Used to toast bun at specified dial settings. A.J. Antunes Prince Castle Marshall 1. Check bun adjustment controls 1. Check bun adjustment controls 1.
Breakfast Toaster Temperature Standard Taking and recording the toaster temperature is not necessary. Equipment Use Used to toast croissant and muffin. 1. Press the ON/OFF button once to turn on power — “PREHET” will be displayed 2. After 1 minute, the fan will turn on and conveyor will begin turning 3. After 4 minutes, the display will show product name (e.g.
Microwave Calibration — Pancakes Button Equipment Checks The Pancakes button microwave calibration must be completed no less than monthly on all microwave ovens. 1. Remove 1 package of pancakes (3 each) from freezer 2. Open 1 end of package 3. Place opened package in microwave 4. Heat using “Pancakes” button If not already available, program a Pancakes microwave button … a. Select an unused button on the microwave b.
4. After test, immediately remove Micro Tester from microwave oven — Holding Micro Tester upright, look straight down at pointer gauge for reading 5.
Heated Board Temperature Standard (46°C ± 3°C) Equipment Temperature Check 1. Turn on power, wait a minimum of 60 minutes to reach operating temperature 2. Using a surface thermometer, take the temperature of Heated Board. Position thermometer in center of Heated Board. 3. Wait for the temperature to stabilize and record the reading as required on the Quality Checks Log or equivalent tool Equipment Use Heated Boards are used to minimize temperature loss during sandwich preparation.
Change DR PEPPER® BIBs (Without Threaded Connectors) Follow the procedures listed above, except: 1. Remove the connector by snapping the probe outward (arrow should line up) 2. Lift the connector up and out of the bag spout 3. Reconnect the connector by snapping it downward over the inner groove in the bag spout 4. Push the probe forward until the “IN” arrows line up — When the “IN” arrows line up, you will hear a click 5.
Coca-Cola Freestyle® Dispenser Temperature Standard Taking and recording the Coca-Cola Freestyle® dispenser temperature is not necessary. However, dispensed soft drinks with no ice must meet the 32°F – 40°F (0°C – 4°C) standard. Fill Volume Setup Label K Serving Size Finished Servings (oz.) Top-Off Delay Setting Kids 8.4 2 seconds V Value 10.7 3 seconds S Small 13.4 3 seconds M Medium 20.1 3 seconds 26.
Change Non-Nutritive Sweetener Blend (NNS) Bag-inBoxes (BIBs) in Dispenser, if needed 1. Check to see if NNS BIBs are empty by lifting or shaking the box 2. If empty … Team Member Dispenser Self-serve Dispenser a. Touch the red highlighted “Wrench” on screen b. Touch “Change NNS” icon. A new screen will appear. a. Touch “Water” icon b. Touch “Triangle” on water screen. Access the drop-down menu at the top of the screen.
Change Flavor Cartridge, if needed 1. Scan cartridge RFID tag to open door — Hold ID tag next to scanner on door 2. Locate red LED cartridge light 3. Open cartridge slot door with the red LED light by gently pulling down 4. Remove empty cartridge 5. Clean cartridge overflow area as needed using proper procedures 6. Remove protective cap and paper seal from new cartridge 7. Insert cartridge in the slot with the RFID tag facing in 8. Gently push cartridge in until the slot door is engaged 9.
Icons — Sold Out Icon Icons — Red Wrench (Action Required) Self-serve Access (Appears when water button is pressed): Refer to the Manager’s Reference Manual for troubleshooting tips. If problems persist, call 1-800-241-COKE (2653) for assistance. Release Date: 0813 28 This manual is the property of Burger King Corporation and may be used only in a manner and by persons approved by the Company.
Frozen Carbonated Beverage (FCB) Machine Temperature Standard Taking and recording the Frozen Carbonated Beverage (FCB) machine temperature is not necessary. However, ICEE® or Frozen COKE® temperatures must meet the required 28°F (-2°C) standard. Equipment Use Used to serve ICEE®, Frozen COKE® and promotionalflavored frozen beverages.
2. Resanitize hopper chamber by adding 2.5 gallons (10 liters) of warm green packet sanitizer solution to hopper — Brush sides and chamber with larger hopper brush (3 in. x 7 in./8 cm. x 18 cm.) — Brush shake mix inlet with white 1 in. x 2 in. (2.5 cm. x 5 cm.) brush 3. Turn “Wash” switch on. Agitate sanitizer in freezing chamber for 5 minutes. 4. Turn switch off. Drain sanitizer solution. 5. Prime machine Equipment Checks Refer to manufacturer’s manual for details on machine setup and priming.
Sweetened and Peach Iced Tea Syrup Pumps Equipment Use Used to dispense sweetened and peach syrups into Single Serving of Iced Tea. 1. Wash, rinse, sanitize and air dry. Reassemble pumps. Sweetened Iced Tea Pump — Peach Iced Tea Pump — Single Serving Single Serving 10.75" Pump Cylinder 9.5" Cylinder Plunger Plunger Small Restrictor Large Restrictor Timer Equipment Use Used to provide automatic tracking of brewed coffee hold time. 1. Set red switch to TIMER position 2.
Iced Tea Brewer/Urn Temperature Standard Taking and recording the iced tea brewer/urn temperature is not necessary. However, brewing water must meet the required 200°F (96°C) standard. Equipment Use Used to brew bagged or loose tea with filter. Urns are used to hold tea at room temperature for a maximum of 4 hours. BUNN® TU3 Iced Tea Brewer 1. Place clean, sanitized, approved dispenser under brewer 2.
3. Using , change bag-in-box a. Remove cap from fresh condiment bag-in-box – Do NOT pull up on neck – Firmly grasp spout while keeping spout down close to the bag – Remove cap Follow procedures in order to avoid getting air into bag, which can interfere with complete evacuation of bag and with pump priming. b. Gently knead the bag to remove as much air as possible c. Attach bag to spout – Keep level of condiment close to mouth of bag – Screw bag cap on spout firmly and all the way down d.
