Owner`s manual

11
This manual is the property of Burger King Corporation and may be used only in a manner and by persons approved by the Company. Release Date: 0813
Basics Equipment Basics
Holding Equipment
Product Holding Unit (PHU)
Temperature
Standard
(Main Board)
Temperature
Standard
(Specialty Board)
Equipment
Temperature
Check
Duke
1. Turn on power, wait a minimum of 20 minutes to reach
operating temperature
2. Using a surface thermometer, take the temperature of the
lower surface areas in the first cavity from the control box.
Position thermometer so that it is centered from front to
back — both the top and bottom cavities (as shown).
3. Wait for temperature to stabilize and record the reading as
required on the Quality Checks Log or equivalent tool
Prince Castle
1. Turn on power, wait a minimum of 20 minutes to reach
operating temperature
2. Using a surface thermometer, take the temperature of the
upper and lower surface areas in the second pan cavities
from the control box. Position thermometer so that it is
centered from front to back — both the top and bottom
cavities (as shown).
3. Wait for the temperature to stabilize and record the
reading as required on the Quality Checks Log or
equivalent tool
Be sure no PHU pans are
placed in cavities during
initial heating and
temperature check.
To prevent false
temperature readings,
cavities should be empty
for at least 30 minutes prior
to taking cavity
temperature.
Equipment Use
PHUs hold cooked product and keep the product hot. Used in
conjunction with PHU timer bar lights.
Equipment
Checks
Routinely check:
 Cavities free of grease buildup
 PHU pans and lids for cracks
 Be sure top and bottom heat lights illuminate (Duke)
 Call for repair if service light illuminates (Duke)
(99°C ± 3°C)
Duke
(110°C ± 3°C)
Prince Castle
Upper Surface Area
Lower Surface Area
(99°C ± 3°C)
(88°C ± 3°C)
Duke
(107°C ± 3°C)
Prince Castle
Upper Surface Area
Lower Surface Area
(91°C ± 3°C)