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Owner`s manual

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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
Heat Chute
Temperature
Standard
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.) from the chute side closest to the drive-thru on
each tier
b. Then, place thermometer in center of each chute
c. Record lowest reading as required on the Quality
Checks Log or equivalent tool
Equipment Use
Heat chutes are used to hold products for expediting to
Guests. Some menu items (e.g., WHOPPER
®
Sandwiches
and TENDERCRISP
®
Sandwiches) are made to order and
are placed on the heat chute in order for the expediter to
immediately serve the items to Guests. Other menu items
(e.g., Burger and CROISSAN’WICH
®
) are prepared and
stored, for a limited amount of time, on the heat chute until
served to Guests. The heat chute is used in conjunction with
Heat Chute Charts.
When storing menu items on the heat chute:
1. Always mark allowed discard time for products to be
staged on the heat chute
Allowed discard time is
found in Key Standards of
each menu item.
2. Be sure that all heat chutes are accurately labeled in front
and back for ease in quickly locating items
3. Maintain stock by using Heat Chute Charts
— Locate the current operating level on the Heat Chute
Chart in order to make and hold the proper amount of
product on the heat chute
Manager calls levels based
on projected sales.
Equipment
Checks
Routinely check
Sandwich lane bar usage
Protective coated bulbs used
No excessive debris or dried condiment buildup
Lane labeling