Owner`s manual

2
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.
Key Standards
Storage Equipment
Check
Check equipment settings and
temperatures (if applicable) daily
 Refer to the Restaurant
Organization Guide (ROG) for
recommended placement/
stocking of product
Record
Verify and record equipment
operating temperatures as required
 Wait for temperature to stabilize
 Use appropriate Coilbook logs or
equivalent tool to record
temperature checks
 Take corrective action if minimum
temperatures are not met
Program, Troubleshoot,
Repair
Use Equipment Emphasis Guides
(EEGs) found in the Operations
Reference Guide (ORG) Binder or
on OPS Connect, or refer to the
owner’s manual.
Walk-in Freezer/Cooler
Temperature
Standard
Equipment
Temperature
Check
Use an approved digital thermometer to take and record
temperatures as follows:
1. Insert the thermometer probe through an insulated/hot
cup
2. Place cup with probe at a mid-level shelf of the cooler/
freezer, away from direct airflow of the evaporator fan.
Be sure the probe does not touch any product or part of
the equipment, and close door.
3. Wait for temperature to stabilize
4. Record the reading as required on the Quality Checks
Log or equivalent tool
If the first temperature
reading is not within
specifications, wait
approximately 30 minutes
and take another reading.
When using the “probe
through the coffee cup”
method for taking
equipment temperatures,
do NOT cut or tear the cup
in half as that may cause a
food safety hazard due to
the presence of loose
Styrofoam particles.
Equipment Use
Used to store all refrigerated and frozen products:
 Store all products on shelves that are easily cleanable,
sanitary, dry and in good condition
 Cover products to protect from possible contamination
by foreign materials such as water, dust, cleaning
chemicals, etc.
Milk crates and bun racks
are not acceptable shelves
for BURGER KING
®
restaurant use.
All shelving must be a
minimum of 6 in. (15 cm.)
off the floor.
Wood shelving is not
acceptable.
Do NOT store products
directly on floor of walk-in
cooler or freezer.
 Keep cases approximately 2 in. (5 cm.) away from the
wall to allow for proper air circulation
 Stack cases no more than 6 high to prevent crushing,
except:
— Shake mix bag-in-box cases — 4 high
 Store partially used food containers covered, with food-
grade wrap or lid
— Use first the next morning
Equipment
Checks
Routinely check refrigerated equipment
 Doors/lids close and gaskets seal properly
 Condenser coils clean with no ice buildup
 Fan guard clean
 Verify hanging NSF
®
-approved thermometer present and
in good condition or built-in thermometer functional
(-18°C ± 5°C)
Freezer
Cooler
(1°C to 4°C)