Owner`s manual

4
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.
Refrigerated Units
Temperature
Standard
Equipment
Temperature
Check
Use an approved digital thermometer to take and record
temperatures as follows:
1. Turn on refrigerated unit, wait a minimum of 30 minutes
2. Insert the thermometer probe through an insulated/hot
cup
3. Place cup with probe at back right corner of DMU or at a
mid-level shelf of other refrigerated units, 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 reading as required on the Quality Checks Log or
equivalent tool
Display Merchandising Unit (heated shelf):
1. Turn on heated unit
2. Use dial to set to “8” or appropriate setting
3. Use surface thermometer to take temperature
4. Wait for temperature to stabilize
5. Record the reading as required on the Quality Checks
Log or equivalent tool
To ensure proper airflow in
refrigerated unit:
 Do NOT block fan with
product
 Leave space between
products and sides of
cooler for maximum
airflow
Equipment Use
Refrigerated units:
 Used to store refrigerated products (i.e., milk, juice, water,
HERSHEY
®
’S Sundae Pie slices, salads, Apple Slices
and flavored iced coffee mixtures)
To maintain quality and
proper temperature, stock
only enough product for 2
hours.
DMU:
 Cold section is used to store milk, juice, water,
HERSHEY
®
’S Sundae Pie slices and Apple Slices.
Heated top shelf is used to keep Apple Pie slices warm.
Equipment
Checks
Routinely check:
 Doors/lids close and gaskets seal properly
 Refrigerated units at least 6 in. (15 cm.) away from wall
 Condenser coils clean with no buildup
 Verify hanging approved NSF
®
thermometer present and
in good condition
Refrigerated units (under-
counter, Display
Merchandising, beverage
station, product dispensing,
salad station)
(1°C to 4°C)
Display Merchandising
Unit (Heated Shelf)
(41°C to 63°C)