Owner`s manual

3
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
French Fry/Meat Well/Specialty Freezer
Temperature
Standard
Equipment
Temperature
Check
Use an approved digital thermometer to take and record
temperatures as follows:
1. Turn on freezer, wait a minimum of 30 minutes
2. Insert the thermometer probe through an insulated/hot cup
To ensure proper airflow in
specialty freezer, do NOT
block fan with product.
3. Place cup with probe at back right corner of meat well or
at a mid-level shelf of
specialty 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/lid.
4. Wait for temperature to stabilize
5. Record the reading as required on the Quality Checks
Log or equivalent tool
If cup does not fit upright in
a piece of equipment, it
may be placed on its side.
The key is not to let the
probe tip touch any surface.
Equipment Use
Used to store frozen products once removed from the walk-in
freezer:
 When storing product in the meat well freezer, be sure
product is stored at least 2 in. (5 cm.) below the frost line
To maintain quality and
proper temperature, stock
only enough product for 2
hours.
Tongs must be stored
outside of bags and pans.
 When storing product in the specialty freezer, product
may be stored in the original package, in a clean,
sanitized ready pan with lid, or in approved plastic bags
Equipment
Checks
Routinely check freezer equipment
 Doors/lids close and gaskets seal properly
 Condenser coils clean with no buildup
 Fan not blocked (if applicable)/fan guard clean
 Verify hanging NSF
®
-approved thermometer present and
in good condition or built-in thermometer functional
(-18°C ± 5°C)