Owner`s manual

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

Cooking Equipment

Broilers

Temperature

Standard

NIECO

MPB94, JF93, Flex 9000 Series and Duke

Flexible Batch

Taking and recording the broiler temperature is not

necessary. Product cook-out is the critical control point.

All product cooked on broiler must meet minimum required

cook-out temperature at the required minimum intervals:

 Beef patties — 3 times daily or 4 times daily if open after

midnight

 TENDERGRILL

fillets — 2 times daily

1. Be sure hoods are turned on

2. Turn on power

3. Allow broiler to heat before performing initial cook-out:

—NIECO

MPB94, JF93 and Flex 9000 Series

broilers — 40 minutes

— Duke Flexible Batch broilers — approximately 30

minutes

Perform required cook-outs and record temperatures as

required on the Beef Cook-out Log, Quality Checks Log or

equivalent tool.

Minimum temperature

requirements must be met

as stipulated in the

individual product topics.

Equipment

Use

Used to cook beef patties and TENDERGRILL

chicken

fillets.

Equipment

Checks

Routinely check

 Burners clean and in good condition

 Flame arrestors clean and in good condition (if applicable)

 Flame glows even across burners