Owner`s manual

18
Equipment Basics Basics
Release Date: 0813 This manual is the property of Burger King Corporation and may be used only in a manner and by persons approved by the Company.
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.
— GREEN = Use this pan first — This product will
expire first. If 2 green lights for the same product
occur, check equipment programming for linking
instructions.
2. When freshly cooked product is placed in additional
pan(s), push the arrow button and the light will turn
GREEN, THEN YELLOW
— YELLOW = Product in another pan; use green pan
first
3. When indicator light flashes, cook more if needed
— FLASHING GREEN or YELLOW = Product is about
to expire; cook more if needed
4. The hold time is the specified time a cooked product may
be held in the unit. The indicator will FLASH RED when
the hold time is reached.
— FLASHING RED = Product is expired; discard and
record as waste
5. After a product has expired, discard the product, record
as waste and push the arrow button. The indicator will
turn RED or, when no product is needed, OFF.
— RED = Cook more product, refer to
KITCHEN MINDER™
— NO LIGHT = No additional product is needed
at this time
Gravy/Toppings Warmer
Temperature
Standard
Wells Warmer/Toastmaster Toppings Warmer
Taking and recording the gravy/toppings warmer temperature
is not necessary. However, all product held in the gravy/
toppings warmer must meet minimum required temperatures.
See Sausage Gravy Log for
details.
Equipment
Use
Used to hold gravy.
1. Turn on power
2. Set dial to appropriate setting
Equipment
Checks
Routinely check
 Follow up on product temperature at required intervals
or