Operating instructions

17
Fifteen minutes prior to opening, remove one sleeve each of 4-ounce and 2-ounce
meat patties from the reach-in cooler beneath the free-standing meat well.
Be sure to use any carryover sleeves from the previous day first.
Remove clear, plastic lids from top of empty meat pan and place sleeves of meat
side by side in the pan, on top of the perforated, stainless steel false bottom.
Stand each sleeve of meat on end with bottom side facing you.
Using the red-handled, serrated spatula, carefully make a slit lengthwise in the
bottom of each sleeve and separate the plastic. This will allow the blood to drain
from the sleeves when stored in the meat pan.
Using the red-handled, serrated spatula, carefully open the top of the plastic
sleeve down both sides and on the end of the sleeve facing the front of the meat
well.
CAUTION When using the red-handled, serrated spatula, be careful to avoid injury and not to
damage the meat patties in the sleeve.
Peel the open section of the plastic towards the back of the sleeve and tuck it
between the sleeve and the meat pan.
Repeat the above procedure for the second sleeve of meat.
Place plastic lids on top of the meat pan and mark the 4-hour hold time on the
stainless steel surface on the side of the meat well for the 4-ounce and 2-ounce
meat.
Wipe the red-handled, serrated spatula with a sanitized grill towel and place
spatula back on top of meat well.
This meat should be used within 4 hours. If meat left in the pan on-line at
the end of 4 hours has exceeded 40°F. it must be discarded.
Any meat left in the pan at the end of 4 hours, which is at or below 40°F.,
can continue to be used. Remark 4-hour hold time on stainless steel
surface.
PANNING Thoroughly wash hands.
PROCEDURES Place cut-resistant glove with a plastic glove over it on hand which will not hold
FOR 2-OUNCE the box cutter used to cut open boxes of meat.
MEAT Place disposable, plastic glove on hand holding knife.
Get needed number of clean and sanitized 1/4-sized, 6-inch deep, stainless steel
pans and place on prep table.
Place a clean and sanitized, stainless steel, perforated false bottom into each ¼-
sized pan.
Remove one case of 2-ounce patties from walk-in and place on prep table. (Use
oldest use-by dated meat first).
Cut open the cardboard box using the safety box cutter.
Remove sleeves of meat from case and place on prep table.
Cut open one sleeve of meat along side with red-handled, serrated spatula.
Place two stacks of sixteen 2-ounce patties into each 1/4-sized pan, for a total of
32 patties or 4 pounds per 1/4-sized pan.
Cover the pan with plastic wrap, tucking wrap along sides of stacks to help
maintain temperature.
Mark use-by or expiration date on the meat pan. That date is: By close on the
following day.
Place pan in walk-in on lower shelves of meat storage rack and never above foods
which require no further cooking. Make sure carry-over meat pans with use-by
date have been rotated to upper shelves of meat storage rack to be used first.
Repeat above process for additional pans of meat.
Once all meat panning is complete, discard disposable, plastic gloves and
thoroughly wash hands.
Wash and sanitize the cut-resistant glove and wipe down and sanitize the prep
table.
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