Equipment....................................................2

Drinks,.Shakes.and.Desserts........................7

Espresso.Pronto..........................................10

Breakfast.Menu.Products.........................13

Regular.Menu.Products............................16

Trouble.Shooting.......................................23

McCafe.Equipment..................................31

McCafe.Beverages..................................33

McCafe.Products......................................35

McCafe.Troubleshooting.........................39

CONTENTS

pq

rg

Version: January2012

pAgE 2

EquipmENTp

qr

g

Version: January2012

Tem

pera

ture

s &

Setti

ngs (

Grills

, UHC

& E

gg C

ooke

rs)

Equi

pmen

t Ty

pePr

oduc

tW

arm

Up

Tim

eCo

okin

g Ti

me/

Rem

oval

Tim

eTe

mp

Setti

ngs

Full r

un si

zeGarland Grill

10:1

Pattie

s25

minG

arlan

d30

min T

aylor

Star

t poin

t 36s

ecs

18se

csUp

per:

218º

C Lo

wer:

177º

C8

4:1 P

atties

25mi

nSt

art p

oint 1

01se

cs15

secs

Uppe

r: 21

8ºC

Lowe

r: 17

7ºC

6

3:1 P

atties

(2 pl

aten)

25mi

nSt

art p

oint 1

95se

c15

secs

Uppe

r 218

ºC

Lowe

r 177

ºC6

3:1 P

atties

(3 pl

aten)

25mi

nSt

art p

oint 1

90 se

c15

secs

Uppe

r 218

ºC

Lowe

r 177

ºC6

Rash

er B

acon

25mi

n22

secs

10se

csUp

per:

218º

Lowe

r: 17

7ºC

8 (2 p

laten

)6 (

3 plat

en)

Roun

d Eg

gsKi

wi E

ggs

25mi

n25

min

125”

105”

Lowe

r: 12

9ºC

Lowe

r: 17

7ºC

8 8

Saus

age P

atties

25mi

nSt

art p

oint 3

6sec

s18

secs

Uppe

r: 21

8ºC

Lowe

r: 17

7ºC

8

Sear

ed C

hicke

n Fil

lets

25mi

n27

0sec

s15

secs

Uppe

r: N/

A Lo

wer:

177º

C5

Frym

aster

UH

CBr

eakfa

st( a

ll)25

min

79ºC

top a

nd

botto

mRe

gular

(Frie

d Pr

oduc

ts25

min

93ºC

top a

nd

botto

mRe

gular

( Grill

ed

prod

ucts

)25

min

85ºC

top a

nd

botto

mAn

tunes

Eg

g Coo

ker

Eggs

30mi

n12

0sec

129º

C12

UHC

Hold

ing

Info

rmat

ion

Prod

uct

Disp

layNa

me

Menu

Selec

tion

Tem

p Se

tPo

ints

Hold

ing

Tim

eUH

C T

ray

Layo

utMa

x Tr

ay

Type

Tray

Am

ount

Chick

’n Mc

Chee

seCN

CLN

CH93

ºC20

min

1 high

1/3 si

ze fr

ied

prod

uct tr

ay6

McBi

tesBI

TELN

CH93

20mi

n1h

igh1/3

size

fried

pr

oduc

t tray

60

UHC

Hold

ing

Info

rmat

ion

Prod

uct

Disp

layNa

me

Menu

Selec

tion

Tem

p Se

tPo

ints

Hold

ing

Tim

eUH

C T

ray

Layo

utMa

x Tr

ay

Type

Tray

Am

ount

10:1

Pattie

s10

:1LN

CH85

ºC15

min

4 stac

k 6 hi

gh1/3

size

grille

d pr

oduc

t tray

24

4:1 P

atties

4:1LN

CH85

ºC15

min

4 stac

k 3 hi

gh1/3

size

grille

d pr

oduc

t tray

12

3:1 P

atties

3:1LN

CH85

ºC25

min

4 stac

k 3 hi

gh1/3

size

grille

d pr

oduc

t tray

12

Bage

lBA

GLBF

ST79

ºC20

min

5 bag

els x

1 hig

h1/3

size

fried

prod

uct tr

ayMa

x 5 pe

r tra

y -h

eel a

nd

crown

tog

ether

Chick

en

McNu

ggets

®NU

GGLN

CH93

ºC20

min

1 high

1/3 si

ze fr

ied

prod

uct tr

ay1/2

bag

LinkS

ausa

geLIN

KBF

ST79

ºC30

MIN

1high

1/3 si

ze gr

illed

prod

uct tr

ay18

Crisp

y Ch

icken

Pa

tties

CRSP

LNCH

93ºC

30mi

n1 h

igh1/3

size

gree

n mu

ffin tr

ay4

Toas

tedMu

ffins

MUFF

BFST

79ºC

15mi

n5 s

tack 1

high

1/3 si

ze gr

illed

prod

uct tr

ay5 (

heel

and

crown

tog

ether

)Fil

et-O-

Fish®

FILT

LNCH

93ºC

30mi

n1 h

igh1/3

size

fried

pr

oduc

t tray

8

McCh

icken

® Pa

tties

McCK

LNCH

93ºC

30mi

n1 h

igh1/3

size

fried

pr

oduc

t tray

6

Rash

er B

acon

RASH

BFST

79ºC

50mi

n3 s

tack 8

high

(2 pl

aten)

3 stac

k 6 hi

gh(3

plate

n)

1/3 si

ze gr

illed

prod

uct tr

ay24

(2 pl

aten)

18(3

plate

n)LN

CH85

ºC

Rosti

(Ro

und

Hash

Brow

n)

ROST

BFST

79ºC

20mi

n1 h

igh1/3

size

fried

pr

oduc

t tray

8

Roun

d Eg

gRO

UNBF

ST79

ºC30

min

6 stac

k 3 hi

gh1/3

size

grille

d pr

oduc

t tray

18

Scra

mbled

Eg

gsSC

RABF

ST79

ºC20

min

1 high

1/3 si

ze gr

illed

prod

uct tr

a6

Saus

age

Pattie

sSA

USBF

ST79

ºC30

min

4 stac

k 6 hi

gh1/3

size

grille

d pr

oduc

t tray

24

Sear

ed

Chick

en

Fillet

s

SEAR

LNCH

85ºC

60

min

1 high

1/3 si

ze gr

illed

prod

uct tr

ay

with

inser

t

5

pAgE 3

EquipmENT

pq

rg

Version: January2012

Equi

pmen

t Des

crip

tion

Pres

sure

-Be

vera

geSy

stem

Misc

Info

rmat

ion

Pneu

matic

Pum

p -, F

roze

n Cok

e55

to 65

PSI

CO2

Gas

90 to

100 P

SI (6

25 to

690 K

pa)

Deca

de 70

PSI

Pres

sure

settin

g disc

supp

lied b

y Co

ke sh

ould

be us

ed as

the s

et po

int

for pr

essu

res

Air C

ompr

esso

r(Ch

ampio

n)70

to 90

PSI

(462

to62

0 Kpa

)Ai

r Com

pres

sor(

Goulb

urn V

alley

OJ)

85 P

SIW

ater B

ooste

r Tan

k65

to 85

PSI

(448

to58

5 Kpa

)17

0 + 90

PSI

(482

to62

0 Kpa

)

Frye

r Tim

es, T

empe

ratu

res,

Setti

ngs &

Hol

ding

Tim

es

Prod

uct

War

m-U

pTi

me

Reco

very

Ti

me

(Elec

/Gas

)

Cook

ing

Tim

eDr

ain

Tim

eTe

mp

Setti

ngDu

tyFu

ll Ru

n Si

zeHo

ld T

ime

Apple

Pie

45mi

n

1’40”

(100

sec

or le

ss el

ec)

2’25”

(145

sec

or le

ss ga

s)

6’00”

5 to

10se

c

182º

C

N/A

1690

min

Chick

en

McNu

ggets

®3’3

0”N/

A1 b

ag20

min

Crisp

y Chic

ken

Pattie

s5’0

0”N/

A4

30mi

n

Filet-

O-Fis

h®3’0

0”N/

A30

min

Fren

ch F

ries

2’55”

to3’0

5”16

8ºC

30”

750g

7min

Hash

Bro

wns

2’45”

182º

C

N/A

8 per

bask

et10

min

McCh

icken

® Po

rtions

3’30”

N/A

430

min

Rosti

2’4

5”N/

A8 p

er ba

sket

20mi

n (in

UH

C)Lin

k Sau

sage

45mi

n3’3

0”5 t

o 10

sec

168º

CN/

A18

per b

aske

t30

min

Sauc

e Disp

ense

r Cali

brat

ion

Disp

ense

rOn

e-sh

ot A

mou

ntCa

libra

tion

Big M

ac®

Sauc

e (re

d han

dle)

10ml

(1/3

fl oz)

6 sho

ts =

60ml

(2 fl

oz)

Ketch

upRe

gular

leve

r 10m

l(1/3

fl oz)

Quar

ter le

ver 1

5ml(1

/2 fl o

z)6 s

hots

= 60

ml(2

fl oz

)6 s

hots

= 90

ml(3

fl oz

)Mu

stard

0.7ml

(1.8t

sp)

30sh

ots =

15-2

2ml

Tarta

reSa

uce (

black

hand

le)20

ml(2

/3 fl o

z)6 s

hots

= 12

0ml(4

fl oz

)Mc

Chick

en®

Sauc

e (pu

rple

hand

le)10

ml(1

/3 fl o

z)6 s

hots

= 60

ml(2

fl oz

)

Equi

pmen

t Set

ting

& W

arm

-Up

Tim

esEq

uipm

ent

Tem

pera

ture

Set

ting

War

m-u

p/Co

olDo

wn T

emp

Heate

d Lan

ding Z

one (

HLZ)

Plate

n 71º

C Ai

r 104

ºC20

min

Heate

d Pre

p Ben

ch49

ºC to

54ºC

15mi

nPi

e Mer

chan

diser

66ºC

to 82

ºC60

min

Deli S

tation

Frid

ge U

nit1º

C to

4ºC

-cab

inet

20mi

nTe

kna C

ounte

r Top

Refr

igera

tion U

nit1º

C to

4ºC

45mi

n

Fren

ch F

ry D

ispen

ser

Equi

pmen

tVo

lum

eFu

ll Run

Size

Arch

Fry

Disp

ense

rLo

w Me

dium

High

0.23k

g0.4

5kg

0.75k

gFr

ozen

Fry

Disp

ense

rLo

w Me

dium

High

0.31k

g0.4

2kg

0.63k

gBa

sket

ed F

ries -

Manu

alLe

ft to R

ight, L

eft to

Righ

tHi

gh V

olume

-1 i

nner

bag o

f fren

ch fr

ies w

ill fill

4 bas

kets

with

2 pas

ses(

0.75k

g/bas

ket)

OR Lo

w Vo

lume -

6 bas

kets

for lo

w vo

lume u

sing 2

pass

es (0

.50kg

/bask

et)

pAgE 4

EquipmENTp

qr

g

Version: January2012

Free

zer T

empe

ratu

re &

Set

tings

Tem

pera

ture

Set

tings

(All)

-18º

C to

-23º

CDe

frost*

Time S

etting

s4 p

osts

set a

t time

s tha

t:●

No on

e will

enter

the f

reez

er●

Some

one w

ill en

ter af

ter cy

cle is

comp

lete

●Mi

nimum

of 4

hour

s apa

rtSu

gges

tion:

6-12

6-12

Fail S

afe S

etting

s50

min w

alk-in

free

zer

30mi

n re

ach-

in fre

ezer

Cool-

down

/time

Meat

freez

ers 4

5mins

Ensu

re fr

eeze

rs an

d walk

-in

refrig

erato

r hav

e air d

oor c

urtai

ns

Micr

owav

e He

atin

gSe

tting

Prod

uct&

code

# of s

erve

sHe

at T

ime

Sing

lePo

wer L

evel

Heat

Tim

e x 2

Powe

r Lev

el

2000

Hotca

kes/1

11-

thawe

d00

:21H

00:41

H24

00W

Hotca

kes/2

22-

thawe

d00

:15H

00:27

H

Stea

mer

Tem

pera

ture

& S

ettin

gSt

eam

erTe

mpe

ratu

reSt

eam

Cycle

War

m U

p Ti

me

Wat

er P

ress

ure

Setti

ngW

ater

on/

off

625M

cDA

174º

C ±2

ºC11

.5sec

20mi

n25

-30P

SIOn

-.5s

ecOf

f -1s

ec6 c

ycles

Delay

2.5 s

ec

remo

ve at

beep

625M

cDA1

6

Toas

ter T

empe

ratu

re &

War

m-U

p Ti

mes

Equi

pmen

t Ty

pePr

oduc

tTo

astin

g Ti

me

War

m-u

pTi

mes

Stop

Blo

ck

Setti

ng/

Com

pres

sion

Toas

t Cy

cleCa

libra

tion

Tem

pMa

x ru

n siz

e

Antun

es M

T-12

Engli

sh M

uffin

1-3:

55-8

5sec

4-5:

60-9

0sec

30mi

n5

HEMT

Engli

sh M

uffin

1-3:

50-5

5sec

4-5:

55-7

0sec

15mi

n5

Antun

es R

apid

Toas

ter (M

FY)

Bage

ls30

min

Star

t poin

t: Cr

own =

4He

el =

D

17se

c20

4ºC

Antun

es R

apid

Toas

ter (M

FY)

Buns

30mi

nSt

art p

oint:

Crow

n = 5

Heel

= D

17se

c29

3ºC

Cold

Bev

erag

e Equ

ipm

ent S

ettin

gBe

vera

geCa

libra

tion

Beve

rage

Vol

ume

(che

ck m

onth

ly -f

inish

ed

drin

k, no

ice)

Drin

k Fl

ow R

ate

(± o

ne b

and

widt

h -

syru

p of

f for

bot

h dr

inks

)

Misc

Info

Reg

Med

Lge

Fast

Fl

ow

Head

Volu

met

ricVa

lve

Coke

®5.2

parts

wate

r to

1 par

t syru

p22

9mL

327.5

mL50

1mL

296m

L in

4 sec

s14

8mL i

n 4

secs

Draw

Tem

p = 1º

C to

4ºC

(with

outic

e). F

or C

uno

Filter

s cha

nge q

uarte

rly or

by

follo

wing

crite

ria: E

ach

gaug

e has

a re

d nee

dle

and a

blac

k nee

dle.

Simp

ly su

btrac

t the

read

ing of

the r

ed ne

edle

from

the re

ading

of th

e bla

ck ne

edle

and y

ou

have

an in

dicati

onof

the di

ffere

ntial

pres

sure

ac

ross

the p

rece

ding f

ilter

hous

ing. If

the d

iffere

ntial

pres

sure

is 21

0kPA

or

grea

ter th

e filte

rs ne

ed to

be

chan

ged.

Sprite

Zero

®5.2

parts

wate

r to

1 par

t syru

p

229m

L32

7.5mL

501m

L22

4mL i

n 4 s

ecs

148m

L in 4

se

cs

Fanta

®4.2

parts

wate

r to

1 par

t syru

p22

9mL

327.5

mL50

1mL

224m

L in

4 sec

s14

8mL i

n 4

secs

Diet

Coke

® an

d Cok

eZe

ro®

5.2 pa

rts w

ater

to 1 p

art s

yrup

229m

L32

7.5mL

501m

L22

4mL i

n 4 s

ecs

148m

L in 4

se

cs

L&P

Rasp

berry

4.2 pa

rts w

ater

to 1 p

art s

yrup

229m

L32

7.5mL

501m

L22

4mL i

n 4s

ecs

148m

L in 4

se

cs

Keri O

rang

e Ju

ice4 p

arts

water

to

1 par

t 30

0mL

430m

L60

5ml

Draw

Tem

p 1ºC

to 4º

C

FSB

Cok

e®4.0

parts

wate

r to

1 par

t syru

pN/

A32

6mL

430m

L3 p

our

per

minu

te

Targ

et ov

erru

n 80-

100%

FSB

Fan

ta®

Rasp

berry

4.4 pa

rts w

ater

to 1 p

art s

yrup

N/A

326m

L43

0mL

3 pou

r pe

r mi

nute

Hot-c

hoco

late m

achi

ne ti

me,

tem

pera

ture

s and

setti

ngW

ater

volu

me

per s

ervin

gSy

rup

volu

me

Fill v

olum

eW

arm

Up

Tim

eW

ater

Te

mpe

ratu

reSe

rvin

g Te

mpe

ratu

re14

8ml to

155m

l30

ml to

33ml

178m

l to 18

8ml

30mi

n68

ºCto

71ºC

63ºC

to 67

ºC

pAgE 5

EquipmENT

pq

rg

Version: January2012

Equi

pmen

t Te

mpe

ratu

res &

War

m-U

p Ti

mes

Equi

pmen

tAi

r Orif

iceSc

rape

r Bl

ades

W

idth

Initi

al Fr

eeze

r Cy

cle

Draw

Tem

pTo

ppin

gTe

mp

Mix R

esTe

mp

Heat

Tre

at

Mix H

oppe

rSt

art u

p Ti

me (

befo

re

serv

ing)

Syru

p/

Topp

ing

Calib

ratio

n

Over

Run

Wat

er B

ath

Tem

pW

arm

up

Tim

e for

To

ppin

g Pu

mps

Flow Rate

Misc

Info

Taylo

r Sha

ke

mach

ine86

34HT

A120

23

.88 m

m7-

10 m

in-3

ºC to

-4ºC

1ºC

to4º

C3 t

o 4 ho

urs

30mL

in 5

secs

55%

(with

sy

rup)

All s

yrup l

ines e

xcep

t ch

ocola

te sh

ould

have

syru

p re

strict

ors.

Choc

olate

syru

p mu

st be

shak

entho

roug

hly be

fore p

ourin

gTa

ylor S

unda

e Ma

chine

8634

HT

A50

23.88

mm

7-8 m

in-8

ºC to

-9ºC

46ºC

to52

ºC1º

C to

4ºC

15 m

in1 p

ump =

30mL

57%

57ºC

to63

ºC (c

heck

lev

el da

ily)

2 hou

rs14

8mL

to21

3mL i

n 10

sec

Taylo

rC6

02SH

AKE

#16

N/A

7-8 m

insSh

ake

-3ºC

to-4

ºC

1ºC

to4º

C1º

C to

4ºC

3 to 4

hour

s30

mL in

5 se

cs55

%

Taylo

rC6

02SU

NDAE

#16

N/A

7-8 m

insSu

ndae

-8ºC

to-9

ºC

46ºC

to52

ºC1º

C to

4ºC

1ºC

to4º

C15

min

1 pum

p =30

mL57

% to

63%

57ºC

to63

ºC2 h

rs14

8mLs

to 21

3 mLs

in 10

secs

Carp

igani

Shak

e Ma

chine

2333

x27

0mL

7-10

min

-3ºC

to-4

ºC1º

C to

4ºC

1ºC

to4º

C15

min

1 pum

p =30

mL55

-65%

Carp

igani

Sund

ae

Mach

ine

24N/

A5-

6 mins

-8ºC

to-9

ºC46

ºC to

52ºC

1ºC

to4º

C1º

C to

4ºC

15 m

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9.041

230-

240

65-7

3Tw

in Sm

all F

lat W

hite

3045

-50

17.0

3235

0-36

065

-73

Stan

dard

Flat

Whit

e24

65-7

014

.538

415-

425

65-7

3Ta

ll Flat

Whit

e33

90-9

517

.0Sm

all Lo

ng B

lack

4022

0-23

010

.0St

anda

rd L

ong B

lack

115

335-

345

13.0

Tall L

ong B

lack

127

415-

425

17.0

Small

Coff

ee28

230-

240

6.0La

rge

Coffe

e22

225-

235

6.5Sm

all W

hite C

offee

2622

5-23

56.0

2423

0-24

080

-85

Larg

e Whit

e Coff

ee36

365-

375

6.543

415-

420

80-8

5No

te: U

se pr

e-co

oled m

ilk (1

ºC to

4ºC)

whe

n filli

ng th

e milk

rese

rvoir.

Cup v

olume

: Sma

ll = 29

0mLs

(8oz

), St

anda

rd =

405m

Ls (1

2oz),

Tall =

480m

s (16

oz)

Espr

esso

Pron

to®

Coffe

e Spe

cifica

tions

Mode

l: C

afin

a c5 1

2CEF

War

m U

p Ti

me

5-10

min

Full C

ream

and

Skim

Milk

Coffe

e Bas

e -Fo

r Ref

eren

ce O

nly.

Tech

nicia

nus

e onl

y)To

tal B

ever

age

Beve

rage

Tim

e (+/-

)se

cVo

lum

e(m

l)Gr

ams

(+/-

0.5)

Tim

e (+/-

)se

cVo

lum

e(m

l)Te

mp

(ºC)

Shor

t Blac

k20

45-5

09.0

Small

Cap

pucc

ino18

45-5

09.0

2819

5-20

565

-73

Twin

Small

Cap

pucc

ino26

45-5

017

.041

195-

205

65-7

3St

anda

rd C

appu

ccino

2365

-70

14.5

3427

5-28

565

-73

Tall C

appu

ccino

2890

-95

17.0

3834

0-35

065

-73

Small

Latte

1945

-50

9.023

235-

240

65-7

3Tw

in Sm

all La

tte26

45-5

017

.043

235-

240

65-7

3St

anda

rd La

tte23

65-7

014

.530

315-

325

65-7

3Ta

ll Latt

e25

90-9

517

.035

395-

405

65-7

3Sm

all F

lat W

hite

1845

-50

9.023

235-

240

65-7

3Tw

in Sm

all F

lat W

hite

2645

-50

17.0

4323

5-24

065

-73

Stan

dard

Flat

Whit

e22

65-7

014

.535

375-

385

65-7

3Ta

ll Flat

Whit

e25

90-9

517

.039

430-

440

65-7

3Sm

all Lo

ng B

lack

4825

5-26

09.0

Stan

dard

Lon

g Blac

k11

636

5-37

013

.0Ta

ll Lon

g Blac

k14

142

5-43

017

.0Sm

all C

offee

3122

0-23

06.0

Larg

e Co

ffee

2222

5-23

56.5

Small

Whit

e Coff

eeLa

rge W

hite C

offee

Note:

Use

pre-

coole

d milk

(1ºC

to 4º

C) w

hen f

illing

the m

ilk re

servo

ir.Cu

p volu

me: S

mall =

290m

Ls (8

oz),

Stan

dard

= 40

5mLs

(12o

z),Ta

ll = 48

0ms (

16oz

)

pAgE 11

pq

rg

Version: January2012

ESprESSO prONTO

Espr

esso

Pron

to®

Coffe

e Spe

cifica

tions

Mode

l: Au

stra

lian

-Fra

nke S

info

nia F

SA M

UT 4

War

m U

p Ti

me

5-10

min

Full C

ream

and

Skim

Milk

Coffe

e Bas

e -Fo

r Ref

eren

ce O

nly.

Tech

nicia

nus

e onl

y)To

tal B

ever

age

Beve

rage

Tim

e (+/-

)se

cVo

lum

e(m

l)Gr

ams

(+/-

0.5)

Tim

e (+/-

)se

cVo

lum

e(m

l)Te

mp

(ºC)

Shor

t Blac

k13

45-5

09.0

Small

Cap

pucc

ino14

45-5

09.0

2320

0-21

065

-73

Twin

Small

Cap

pucc

inoSt

anda

rd C

appu

ccino

1765

-70

14.5

2627

0-28

065

-73

Tall C

appu

ccino

1990

-95

16.0

2931

5-32

565

-73

Small

Latte

1445

-50

9.017

220-

230

65-7

3Tw

in Sm

all La

tteSt

anda

rd La

tte18

65-7

014

.522

310-

320

65-7

3Ta

ll Latt

e19

90-9

516

.026

380-

385

65-7

3Sm

all F

lat W

hite

1445

-50

9.018

235-

240

65-7

3Tw

in Sm

all F

lat W

hite

Stan

dard

Flat

Whit

e17

65-7

014

.523

320-

330

65-7

3Ta

ll Flat

Whit

e19

90-9

516

.029

415-

425

65-7

3Sm

all Lo

ng B

lack

2522

5-23

59.0

Stan

dard

Lon

g Blac

k36

350-

355

14.5

Tall L

ong B

lack

4243

0-43

516

.0Sm

all C

offee

2424

0-24

56.0

Larg

e Co

ffee

3033

5-34

06.5

Small

Whit

e Coff

ee31

200-

205

6.029

220-

230

80-8

5La

rge W

hite C

offee

4129

5-30

06.5

4133

5-34

580

-85

Note:

Use

pre-

coole

d milk

(1ºC

to 4º

C) w

hen f

illing

the m

ilk re

servo

ir.Cu

p volu

me: S

mall =

290m

Ls (8

oz),

Stan

dard

= 40

5mLs

(12o

z),Ta

ll = 48

0ms (

16oz

)

Espr

esso

Pron

to®

Coffe

e Spe

cifica

tions

Mode

l: C

afin

a C35

12C

1GW

arm

Up

Tim

e5-

10 m

inFu

ll Cre

am an

d Sk

im M

ilkCo

ffee B

ase -

For R

efer

ence

Onl

y. Te

chni

cian

use o

nly)

Tota

l Bev

erag

e

Beve

rage

Tim

e (+/-

)se

cVo

lum

e(m

l)Gr

ams

(+/-0

.5)Ti

me (

+/-)

sec

Volu

me

(ml)

Tem

p(ºC

)Sh

ort B

lack

1945

-50

9.0Sm

all C

appu

ccino

1945

-50

9.022

195-

205

65-7

3Tw

in Sm

all C

appu

ccino

4045

-50

17.0

3719

5-20

565

-73

Stan

dard

Cap

pucc

ino28

65-7

014

.526

270-

280

65-7

3Ta

ll Cap

pucc

ino45

90-9

517

.038

340-

350

65-7

3Sm

all La

tte21

45-5

09.0

2122

5-23

565

-73

Twin

Small

Latte

4245

-50

17.0

3822

5-23

565

-73

Stan

dard

Latte

3065

-70

14.5

2832

5-33

565

-73

Tall L

atte

4390

-95

17.0

3539

0-40

065

-73

Small

Flat

Whit

e20

45-5

09.0

2225

0-26

065

-73

Twin

Small

Flat

Whit

e37

45-5

017

.041

250-

260

65-7

3St

anda

rd F

lat W

hite

2865

-70

14.5

3136

0-37

065

-73

Tall F

lat W

hite

3190

-95

17.0

3341

0-42

065

-73

Small

Long

Blac

k43

225-

235

9.0St

anda

rd L

ong B

lack

105

335-

340

14.5

Tall L

ong B

lack

127

430-

435

17.0

Small

Coff

ee23

225-

235

6.0La

rge

Coffe

e31

305-

310

6.5Sm

all W

hite C

offee

2118

5-19

06.0

2121

5-22

580

-85

Larg

e Whit

e Coff

ee27

275-

280

6.527

320-

330

80-8

5No

te: U

se pr

e-co

oled m

ilk (1

ºC to

4ºC)

whe

n filli

ng th

e milk

rese

rvoir.

Cup v

olume

: Sma

ll = 29

0mLs

(8oz

), St

anda

rd =

405m

Ls (1

2oz),

Tall =

480m

s (16

oz)

pAgE 12

ESprESSO prONTOp

qr

g

Version: January2012

Espr

esso

Pron

to®

Coffe

e Bev

erag

es R

ecip

es In

form

atio

nBe

vera

geCo

ffee

Volu

me (

mL)

Coffe

eBe

ans (

g)Fu

ll Cre

am M

ilk -

mL

(Ave

rage

valu

e ov

er m

achi

ne

type

s)

Skim

Milk

-m

L (A

vera

ge va

lue

over

mac

hine

ty

pes)

Choc

olat

ePo

wder

(g)

Flat W

hite -

Small

459 +

/-0.5

165

175

Flat W

hite -

Stan

dard

6514

.5+/

-0.5

240

245

Flat W

hite -

Tall

9017

+/-1

300

285

Latte

-Sm

all45

9+/-0

.516

017

0La

tte -

Stan

dard

6514

.5+/

-0.5

230

235

Latte

-Ta

ll90

17 +

/-128

528

0Ca

ppuc

cino -

Small

459 +

/-0.5

135

140

2gCa

ppuc

cino -

Stan

dard

6514

.5+/

-0.5

190

185

2gCa

ppuc

cino -

Tall

9017

+/-1

220

220

2gLo

ng B

lack -

Small

459 +

/-0.5

Long

Blac

k -St

anda

rd65

14.5+

/-0.5

Long

Blac

k -Ta

ll90

17 +

/-1Es

pres

so45

9 +/-0

.5

pAgE 13

pq

rg

Version: January2012

BrEAkfAST mENu prODuCTS

Prod

uct

Seco

ndar

y Sh

elf L

ifeSe

cond

ary S

tora

geLo

catio

nLo

catio

n af

ter

Brea

kfas

t Per

iod

Thaw

Tim

eMi

sc

Info

rmat

ion

Rece

iving

Tem

pPr

imar

y She

lf Li

feCa

rton

Cou

nt Y

ield

Targ

et Q

ty/

Serv

eSt

ack

heig

htCa

se

weig

ht

(gro

ss)

Carto

n co

nfig

urat

ion

Bage

l48

hr (in

cl tha

w tim

e)Bu

n Stor

age A

rea

Bun S

torag

e Are

aSt

ack 1

2 hrs

Tray

3 hr

sMa

x -12

ºC

(Tar

get -

18ºC

to

-23º

C)

-18º

C to

-23º

C90

days

601

186.1

kgBa

gel30

bage

ls pe

r pil

low, 2

pillo

ws pe

r tra

yBr

eakfa

st Co

ndim

ents

Stra

wber

ry Ja

m

N/A

Servi

ce ar

ea at

10ºC

to 27

ºCSe

rvice

or st

orag

e ar

eaN/

ADo

not s

tore i

n re

friger

ator

10ºC

to 27

ºCSt

rawb

erry

Jam:

36

5 day

sSt

rawb

erry

Jam:

300

N/A

25

Stra

w Ja

m:30

0x14

g

Butte

r (wh

ipped

)4h

rs 10

ºC to

27

ºCSe

rvice

area

At th

e end

of

brea

kfast

perio

d re

turn t

o walk

-in

refrig

erato

r (1

ºC to

4ºC)

. Use

firs

t the n

ext d

ay

N/A

N/A

1ºC

to 4º

C4m

ths1º

C to

4ºC

500 s

erve

s per

ca

rton

N/A

43.8

kgN/

A

Coffe

e Pac

kets

Rainf

ores

t Al

lianc

e

10ºC

to 27

ºC6m

ths6.9

to 7.

4 sma

ll se

rves p

er 55

g pa

cket

N/A

23.6

5kg

60x5

5g

Eggs

N/A

N/A

At th

eend

ofbr

eakfa

st pe

riod

place

unus

ed eg

gs

in the

dry g

ood s

tore

and u

se fir

st ne

xt da

y

N/A

Ensu

re eg

gs ar

e at

room

tem

pera

ture

befor

e use

.Br

ing eg

gs ou

t of

the w

alk-in

re

friger

ator t

he

night

befor

e

1ºC

to 4º

C35

days

1ºC

to 4º

C50

g to 6

4g 18

0 egg

s pe

r car

ton

N/A

311

.5kg

6 tra

ys x

30 eg

gs

per t

ray

Engli

sh M

uffin

(fres

h)N/

ABu

n stor

age a

rea

(10º

Cto

27ºC

)Fo

ld ov

er ba

g in b

un

stora

ge ar

ea, u

se

first th

e nex

t day

N/A

Diam

eter:

9.2cm

-9

.8cm.

Heig

ht:

2.54c

m -3

.2cm

10ºC

to 27

ºC6 d

ays

(incl

day o

f bak

e)72

per c

rate

117

5.9kg

N/A

Engli

sh M

uffin

(froz

en)

48hr

s (inc

l thaw

tim

e)Bu

n stor

age a

rea a

t 10

ºCto

27ºC

Fold

over

bag i

n bun

sto

rage

area

, use

firs

t the n

ext d

ay

Stac

k 12 h

rs,

Tray

3hrs

Diam

eter:

9.2cm

-9

.8cm.

Heig

ht:

2.54c

m -3

.2cm

Max -

12ºC

(Tar

get

-18º

C to

-23º

C)30

cm aw

ay fr

om

ceilin

g (fro

zen)

Froz

en 60

days

(-1

8ºC

to -2

3ºC)

Th

awed

48hr

s (in

cl tha

w tim

e)

72pe

r cra

te1

175.9

kgN/

A

Espr

esso

Coff

eeBe

ans

Rainf

ores

t Al

lianc

e

4day

s afte

r op

ening

. (T

ertia

ry Sh

elf

Life:

Max2

4ho

urs)

Airtig

ht co

ntaine

r in

a coo

l dar

k plac

e aft

er op

ening

. Max

hour

s in h

oppe

r

N/A

N/A

Only

fill ho

pper

to

the lin

e10

ºC to

27ºC

9mths

Targ

et: 68

8Stan

dard

se

rves p

er ca

rton.

Rang

e 660

to 71

0sta

ndar

d ser

ves

N/A

310

.4kg

10x1

kg

Hash

Bro

wns

N/A

Reac

h-in

freez

er18

ºCto

-23º

CRe

move

at th

e end

of

brea

kfast

and

retur

n to w

alk-in

fre

ezer

.(-1

8ºC

to -2

3C).

Use

first th

e nex

t day

N/A

Must

be co

oked

fro

m fro

zen

state.

Any

temp

va

riatio

ns w

ill aff

ect fi

nishe

d pr

oduc

t qua

lity

Max -

12ºC

(Tar

get

-18º

C to

-23º

C)6m

ths(-1

8ºC

to -2

3ºC)

6inn

er ba

gs pe

r ca

rton,

32pe

r inne

r bag

, 19

2 per

box

N/A

913

.1kg

N/A

Holla

ndais

e Sa

uce

4 day

s in o

pen

bag

Walk

-in re

friger

ator

Walk

-in re

friger

ator.

Use f

irst n

ext d

ayN/

A1º

C to

4ºC

4 mon

ths13

0 ser

ves p

er

carto

n15

g per

se

rve4

2.67k

g10

x250

g

pAgE 14

BrEAkfAST mENu prODuCTSp

qr

g

Version: January2012

Prod

uct

Seco

ndar

y Sh

elf L

ifeSe

cond

ary S

tora

geLo

catio

nLo

catio

n af

ter

Brea

kfas

t Per

iod

Thaw

Tim

eMi

sc

Info

rmat

ion

Rece

iving

Tem

pPr

imar

y She

lf Li

feCa

rton

Cou

nt Y

ield

Targ

et Q

ty/

Serv

eSt

ack

heig

htCa

se

weig

ht

(gro

ss)

Carto

n co

nfig

urat

ion

24 ho

urs

Dres

s ben

chN/

A

Hotca

kes

72hr

s (inc

l thaw

tim

e) at

1ºC

to 4º

C

Walk

-in re

friger

ator

N/A

24hr

case

6 hou

rs pa

ckMa

x -12

ºC (T

arge

t -1

8ºC

to-2

3ºC)

6mths

(-18º

C to

-23º

C)19

2hotc

akes

per

carto

n64

serve

s per

carto

n

38

10.8k

g16

inne

r bag

s per

ca

rton.

12 ho

tcake

s pe

r bag

1hou

r in

hotca

ke st

orag

e co

ntaine

r with

lid

and i

cepa

ck

Prep

table

Retur

n ho

tcake

s in

seale

d cam

bro

conta

iner t

o walk

-in

refrig

erato

r. Us

e firs

t ne

xt da

y

N/A

Ensu

re pr

e-sta

ged h

otcak

es

do no

t exc

eed 1

hrse

cond

ary

shelf

life i

n ho

tcake

co

ntaine

r with

ice

pack

and l

idHo

tcake

Syru

pN/

AN/

ADr

y stor

eN/

ASt

ore i

n wire

ba

sket

abov

e HL

Zdu

ring

brea

kfast

10ºC

to 27

ºC4m

ths10

ºC to

27ºC

120 s

erve

s per

ca

rton

N/A

48.2

4kg

N/A

Rash

er B

acon

7day

s (inc

l thaw

tim

e)W

alk-in

refrig

erato

r.W

alk-in

refrig

erato

r aft

er op

ening

use

first n

ext d

ay

72hr

s for

who

le ca

seBa

con s

hould

be

thawe

d in w

alk-

in re

friger

ator

Max -

12ºC

(Tar

get

-18º

C to

-23º

C)12

0 day

s-1

8ºC

to -2

3ºC

395-

405

slice

s per

ca

rton.

5 inn

er

sleev

es

N/A

811

.7kg

N/A

2hrs

grill

side

freez

erLid

ded

Camb

ro

conta

iner r

eces

sed

into g

rill-si

de fr

eeze

r

12-1

5hrs

per

sleev

e

Rosti

(Ro

und

Hash

Brow

n)N/

ARe

ach i

n fre

ezer

-18º

C to

-23º

CRe

move

at th

e end

of

brea

kfast

and

retur

n to w

alk in

fre

ezer

(-18º

C to

-23º

C).

Use f

irst th

e nex

t da

y

N/A

Must

be co

oked

fro

m fro

zen

state.

Any

temp

va

riatio

ns w

ill aff

ect fi

nishe

d pr

oduc

t qua

lity.

Max -

12ºC

(Tar

get

-18º

C to

-23º

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ths(-1

8ºC

to -2

3ºC)

6 inn

er ba

gs pe

r ca

rton,

39 pe

r inne

r ba

g, 23

4 per

box

N/A

312

.5kg

N/A

Saus

age L

ink7 d

ays i

nclud

ing

thaw

time

Walk

-in re

friger

ator,

2hrs

over

ice i

n grill

ar

ea

Refrig

erato

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C to

4ºC

24hr

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ºC to

4º

C Re

turn t

o walk

-in

fridge

, use

first

next

day

Max -

12ºC

(Tar

get

-18º

C to

-23º

C)90

days

(-18

ºC to

-2

3ºC)

264p

er ca

rton

2 per

serve

512

.15kg

12x2

2 unit

s

pAgE 15

pq

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Version: January2012

BrEAkfAST mENu prODuCTS

Prod

uct

Seco

ndar

y Sh

elf L

ifeSe

cond

ary S

tora

geLo

catio

nLo

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ter

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kfas

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eMi

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iving

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ield

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age P

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2hrs

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or gr

ill-sid

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Walk

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eeze

r use

firs

t the n

ext d

ayN/

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t con

tent

17.0%

to 22

%.

Ensu

re sa

usag

e bo

xes a

re fu

lly

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d at

trans

ition,

to av

oid fr

eeze

r bu

rn. O

nly br

ing

out e

noug

h sa

usag

e for

2hr

perio

d usa

ge in

Ca

mbro

co

ntaine

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Max -

12ºC

(Tar

get

-18º

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-23º

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ths(-1

8ºC

to -2

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120p

atties

per

carto

nN/

A9

13.6k

gN/

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Seas

oned

Av

ocad

o5 d

ays i

n un

open

ed ba

g,48

hour

s in

open

ed ba

g

Walk

-in re

friger

ator

N/A

16 ho

urs

4 hou

rs ter

tiary

shelf

life o

n dr

ess b

ench

Max -

12ºC

(Tar

get

-18º

C to

-23º

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mon

thsTa

rget

15.5

serve

s pe

r pou

ch. 3

72

serve

s per

carto

n (b

ased

on 11

g ser

ve

size)

Bage

l: 11g

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er: 3

0g4

6.5kg

24x2

27g

Spra

y Coo

king

Oil(S

CO)

30 da

ysSt

ock r

oom

N/A

N/A

With

at le

ast 6

da

ys re

maini

ng

at tim

e of

deliv

ery.

Deliv

eries

with

mi

xed u

se th

ru

code

smay

occu

r

10ºC

to 27

ºC12

mths

10ºC

to 27

ºC11

76 s

pray

s per

kgN/

A2

13.5k

gN/

A

Toma

to Sl

iceSl

ice 1

hour

2 hou

rs

Total

: 3 hr

s

Walk

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idge

MFY

prep

table

Leav

eat P

rep t

able

if with

in se

cond

ary

shelf

life

N/A

Was

h befo

re

use.

A tot

al of

10%

may b

e un

dersi

zed o

r ov

ersiz

ed

10ºC

to 27

ºCGu

ide:10

days

fro

m da

y of

pack

. Gra

de 4-

5tom

atoes

(10º

C to

27ºC

).If g

ood q

uality

ma

y be u

sed

after

10 da

ys

from

pack

ed

date

31-3

5 slic

es pe

r kg

appr

ox 60

toma

toes

per c

arton

63mm

to 89

mm

N/A

110

.4kg

N/A

pAgE 16

rEguLAr mENu prODuCTSp

qr

g

Version: January2012

Prod

uct

Seco

ndar

y She

lf Li

feSe

cond

ary S

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catio

nTh

aw T

ime

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In

form

atio

nRe

ceivi

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helf

Life

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n C

ount

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ross

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Carto

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rsGr

ill-sid

e fre

ezer

N/A

Fat c

onten

t 17

.0% -

22.0%

Max -

12ºC

(Tar

get

-18º

C to

-23º

C)3m

ths-1

8ºC

to -2

3ºC

303-

309

N/A

914

.1kg

N/A

4:1 P

atties

2hrs

Grill-

side

freez

erN/

AFa

t con

tent

19.0%

-24

%Ma

x -12

ºC (T

arge

t -1

8ºC

to -2

3ºC)

3mths

-18º

C to

-23º

C11

7-11

9N/

A8

14.1k

gN/

A

3:1 P

atties

2hrs

Grill-

side

freez

erN/

AFa

t con

tent

19.0%

-24

%Ma

x -12

ºC (T

arge

t -1

8ºC

to -2

3ºC)

3mths

-18º

C to

-23º

C86

-88

N/A

813

.6kg

N/A

Apple

s Slic

es (8

0gba

g)Fo

llow

Use B

y Date

Stor

e in C

ounte

r re

friger

ation

at 1º

C to

4ºC

N/A

N/A

1ºC

to 4º

C14

days

from

day o

f pa

ck 1º

C to

4ºC.

Mi

nimum

into

store

sh

elf lif

eis 1

0 day

s inc

l. day

of de

liver

y

12 ba

gsN/

A5

.96kg

12 x

80g

Avoc

ado -

Seas

oned

5 day

s in u

nope

ned b

ag,

48 ho

urs i

n ope

ned b

agW

alk-in

refrig

erato

r16

hour

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ours

tertia

ry sh

elf lif

e on

dres

s ben

ch

Max -

12ºC

(Tar

get

-18º

C to

-23º

C)24

mon

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rget

15.5

serve

s pe

r pou

ch. 3

72

serve

s per

carto

n (b

ased

on 11

g ser

ve

size)

Bage

l: 11g

Burg

er: 3

0g4

6.5kg

24x2

27g

Bage

l48

hr (in

cl tha

w tim

e)Bu

n Stor

age A

rea

Stac

k 12 h

rsTr

ay 3

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Thaw

10ºC

to

27ºC

Max -

12ºC

(Tar

get

-18º

C to

-23º

C)90

days

-18º

C to

-23

ºC60

118

6.1kg

30 ba

gels

per

pillow

, 2 pi

llows

pe

r tra

yBa

lsami

c Sa

ladDr

essin

gN/

ASe

rvice

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10

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27ºC

N/A

N/A

10ºC

to 27

ºC27

0 day

s10

ºC to

27ºC

150 p

ortio

ns1 p

er cl

assic

sa

ladN/

A6.6

5kg

1 x 15

0

BBQ

Sauc

e14

days

10ºC

to 27

ºC in

sq

ueez

e bott

leKi

tchen

are

a in

sque

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ottle.

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le to

be st

ored

at 10

ºC to

27

ºC

N/A

N/A

10ºC

to 27

ºC18

0 day

s18

3 ser

ves p

er

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/36

6 ser

ves p

er

carto

n

21g

1x4k

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Big M

ac®

Sauc

e24

hrs

at ro

om te

mp.

Refrig

erate

at clo

se.

Use f

irst n

ext d

ay.

Prep

table

N/A

Stor

e all

canis

ters t

abs

down

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ot pr

e pu

ll tab

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4ºC

20 tu

bes p

er ca

se/36

to

37 bu

rger

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74

0mL t

ube

N/A

715

.2kg

N/A

Bulk

Salt

Follo

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e thr

u date

Bulk:

air t

ight c

ambr

o or

conta

iner

N/A

Tertia

ry sh

elf lif

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aker

24hr

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scar

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10ºC

to 27

ºC24

mths

10ºC

to 27

ºC24

00 s

erve

s per

ca

rton

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bask

et frie

s4

10kg

N/A

Accu

salt d

ispen

ser:

fry

statio

nBu

ns (f

resh

)N/

AN/

AN/

AN/

A10

ºC to

27ºC

6 day

s(in

cl da

y of b

ake)

10

ºC to

27ºC

See r

aw pr

oduc

t info

N/A

17 br

own

crates

N/A

N/A

Buns

(fro

zen)

48hr

(incl

thaw

time)

Grill

area

Stac

k 12 h

rsTr

ay 3

hrs

Thaw

10ºC

to

27ºC

Max -

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(Tar

get

-18º

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-23º

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-23º

CSe

e raw

prod

uct in

foN/

A17

brow

n cra

tesN/

AN/

A

pAgE 17

pq

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Version: January2012

rEguLAr mENu prODuCTS

Prod

uct

Seco

ndar

y She

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form

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helf

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we

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Carto

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Caes

ar S

alad

Dres

sing

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Servi

ce ar

ea at

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N/A

24hr

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Re

friger

ate at

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d use

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t nex

t day

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seal

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move

only

quan

tity re

quire

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m frid

ge.

10ºC

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ºC27

0 day

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ºC to

27ºC

150 p

ortio

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er C

aesa

r sa

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Caes

ar S

auce

7day

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ºC to

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0 day

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238s

erve

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ca

rton

20g p

er

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p)5

5.5kg

10 x

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Cano

la Oi

l Blen

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ter da

ily. C

hang

e wh

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eded

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k roo

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y stor

age/

fry st

ation

N/A

10ºC

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mths

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ened

10ºC

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27ºC

1725

ser

ves p

er

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nN/

A4

14.2k

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A

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mper

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fore u

se.

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ver

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y retu

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lk-in

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e nex

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1ºC

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0 day

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mon

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1280

slice

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ca

rton

N/A

514

.4kg

160 s

lices

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inner

/8 inn

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er

carto

n

Chee

se -

Swiss

6hrs

total

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wrap

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Prep

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le W

alk –

in frid

geN/

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ld ba

g ove

r tig

htly r

eturn

to

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t clo

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se fir

st ne

xt da

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per

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1ºC

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0 day

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mon

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960 s

lices

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arton

N/A

211

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80 sl

ices p

er

inner

/8 inn

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er

carto

n

Chick

en

McNu

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t clos

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-23º

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0 piec

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515

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30x4

75g

Crisp

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ken

Pattie

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t clos

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wa

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12mt

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t -18

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-23

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2piec

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n7x

16 p

ieces

N/A

514

.2Kg

N/A

Cucu

mber

Slic

es2h

rsat

prep

table

,18

hrs i

n sea

led

conta

iner

1ºC

to 4º

C

Prep

table

N/A

Maxim

um sh

elf

life at

the p

rep

table

is 2h

r

10ºC

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ºC10

days

inc

l. day

of de

liver

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ºC to

27ºC

325 s

erve

s per

ca

rton

4 half

slice

22.6

2kg

5unit

s

pAgE 18

rEguLAr mENu prODuCTSp

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Version: January2012

Prod

uct

Seco

ndar

y She

lf Li

feSe

cond

ary S

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catio

nTh

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Misc

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Filet-

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clos

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Reac

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x -12

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arge

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6mths

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-23º

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rtion w

eight

-64g

120 p

er ca

seN/

A10

8kg

N/A

Fren

ch F

ries

Arch

: 30 m

ins m

ax. U

se

as cl

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o fro

zen a

s po

ssibl

e

Arch

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Disp

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ADi

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9mths

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0kg

N/A

8N/

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ags x

3kg

Froz

en F

ry Di

spen

ser:

N/A

Froz

en F

ry Di

spen

ser

N/A

At cl

ose,

place

fro

zen f

ries i

nto a

conta

iner w

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lid an

d plac

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walk-

in fre

ezer

at

-18º

C to

-23º

C.

Use f

irst n

ext

day.

Italia

n St

yle

Dres

sing

N/A

Servi

ce ar

ea at

10

ºC to

27ºC

N/A

N/A

10ºC

to 27

ºC27

0 day

s10

ºC to

27ºC

150 s

erve

s per

ca

rton

1N/

AN/

A15

0 sac

hets

Ketch

up -

bulk

pouc

h14

days

in op

ened

po

uch

Walk

-in re

friger

ator

N/A

Labe

l stor

age

conta

iner w

hen

prod

uct r

emov

ed

from

origi

nal

carto

n

10ºC

to 27

ºC18

0 day

s96

8.2 se

rves p

er

carto

n10

mls

412

.84kg

12 x

1kg

24 ho

urs

Dres

s ben

chN/

A

Ketch

up -

Sach

etsLa

bel s

torag

e co

ntaine

r whe

n pr

oduc

t rem

oved

fro

m or

igina

lca

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10ºC

to 27

ºC21

0 day

s15

00 s

erve

s per

ca

rton

N/A

416

.7kg

1x15

00 sa

chets

Lettu

ce (s

hred

ded)

2hrs

at pr

ep ta

ble (1

0ºC

to 27

ºC).

Disc

ard

unus

ed le

ttuce

on cl

ose

Prep

table

N/A

Do no

t stor

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gs ou

t of

carto

n in w

alk-in

. Ba

gs sh

ould

have

no vi

sible

moist

ure i

nside

ba

g prio

r to

open

ing.

1ºC

to 4º

C10

days

1ºC

to 4º

C.

Minim

um in

to sto

re

shelf

life i

s 6 da

ys

incl. d

ay of

deliv

ery

4 x 2.

5kg /

31-3

5bu

rger

s per

kgN/

A6

10.5k

g4 x

2.5k

g

Mayo

-pac

kets

Labe

l stor

age

conta

iner w

hen

prod

uct r

emov

ed

from

origi

nal

carto

n

10ºC

to 27

ºC18

0 day

s20

4 sac

hets

N/A

53.5

kg10

g x 20

4

McCh

icken

® Pa

tties

2hrs.

At c

lose,

retur

n to

walk-

in fre

ezer

, use

first

next

day

Reac

h-in

freez

erN/

AN/

AMa

x -12

ºC (T

arge

t -1

8ºC

to -2

3ºC)

3mths

(-18º

C to

-23º

C)9 b

ags/1

8 per

ba

g/162

per c

ase

N/A

514

.9kg

N/A

pAgE 19

pq

rg

Version: January2012

rEguLAr mENu prODuCTS

Prod

uct

Seco

ndar

y She

lf Li

feSe

cond

ary S

tora

geLo

catio

nTh

aw T

ime

Misc

In

form

atio

nRe

ceivi

ng T

emp

Prim

ary S

helf

Life

Carto

n C

ount

Yiel

dTa

rget

Qty

/ Se

rve

Stac

k he

ight

Case

we

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ross

)

Carto

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nfig

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ion

McCh

icken

® Sa

uce

24hr

s at

room

temp

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friger

ate at

clos

e. Us

e firs

t nex

t day

Prep

table

N/A

Stor

e all

canis

ters t

abs

down

, do n

ot pr

e-pu

ll tab

s

1ºC

to 4º

C5m

ths1º

C to

4ºC

20 tu

bes p

er ca

se/36

to

37 bu

rger

s per

74

0mL t

ube (

base

don

20mL

serve

)

N/A

715

.2kg

N/A

McNu

gget®

Sau

ceN/

ASe

rvice

area

at10

ºC to

27ºC

N/A

N/A

10ºC

to 27

ºC4m

ths10

ºC to

27ºC

Swee

t’n’S

our -

250

Barb

eque

-25

0Sw

eet M

ustar

d -20

0

1 per

6 pa

ck2 p

er 10

pack

5 77.7

7kg

6.2kg

N/A

Mint

& Y

oghu

rt Sa

uce

3 day

sat 1

ºC to

4ºC

Seale

d con

taine

rN/

A24

hrs

in sq

ueez

e bott

le.

Refrig

erate

at

close

and u

se

first th

e nex

t day

. Re

seal

pack

aft

er us

e. Re

move

only

quan

tity re

quire

d fro

m frid

ge.

10ºC

to 27

ºC5m

ths10

ºC to

27ºC

Targ

et 21

(Ran

ge 19

to

23) s

erve

s per

po

uch

Targ

et 21

0 (Ra

nge

190 t

o 230

) ser

ves

per c

arton

20g p

er

serve

/wra

p5

5.9kg

10 x

500m

L

Musta

rd-B

ulk24

hrs

at pr

ep ta

ble. 1

4 da

ys (a

fter o

penin

g with

lid

on)

Prep

table

N/A

Agita

te be

fore

filling

disp

ense

r10

ºC to

27ºC

12mo

nths u

nope

ned

10ºC

to 27

ºC3x

4.2lt b

ottles

per

case

1190

–132

3 se

rving

s /lt

413

kg3x

4.2lt b

ottles

per

case

Onion

s (d

ehyd

rated

)W

hen r

econ

stitut

ed,

4 hrs

on pr

ep ta

ble 10

ºC

to 27

ºC. 2

4hrs

1ºC

to 4º

C

Prep

table

N/A

N/A

10ºC

to 27

ºC12

mths

10ºC

to 27

ºC32

bags

/385

servi

ngs p

er 35

0g

pack

N/A

511

.5kg

N/A

Onion

s (sli

vere

d fre

sh)

2hrs

at pr

ep ta

ble (1

0ºC

to 27

ºC).

Open

ed ba

gs -

use w

ithin

24hr

s of

open

ing

Prep

table

N/A

N/A

1ºC

to 4º

C10

days

1ºC

to 4º

C.

Minim

um in

to sto

re

shelf

life i

s 6 da

ys

incl. d

ay of

deliv

ery.

135s

erve

s per

kg7g

53.3

kg6 x

500g

Onion

Reli

sh3 d

ays a

t 1ºC

to 4º

CSe

aled c

ontai

ner

N/A

Seco

ndar

y she

lf life

at pr

ep ta

ble

is 24

hrs i

n sq

ueez

e bott

le

10ºC

to 27

ºC12

mon

ths 10

ºC to

27

ºCTa

rget

30 (r

ange

29

to 31

) ser

ves p

er

pouc

h. Ta

rget

240

(rang

e 232

to 24

8)

serve

s per

carto

n

25g

48.7

5kg

8x1k

g

Parm

esan

Che

ese -

Shav

edBe

st be

fore d

atePr

ep ta

bleN/

AFo

ld ba

g ove

r tig

htly.

7 day

s at

1ºC

to 4º

C

1ºC

to 4º

C7m

ths1º

C to

4ºC

360 s

erve

s per

ca

rton

17g e

venly

co

ver

80%

of sa

lad

42.2

kg18

x 10

0g pa

ckets

Pick

lesFu

ll day

’s us

e 10º

Cto

27ºC

Prep

table

N/A

N/A

10ºC

to 27

ºC9m

ths10

ºC to

27ºC

1630

-210

0sli

ces

per c

arton

N/A

410

.6kg

4 x 2.

5kg

Prem

ium C

hicke

n Sa

uce

3 day

s at 1

ºC to

4ºC

In lid

ded c

ontai

ner in

or

igina

l pou

chN/

ATe

rtiary

shelf

life

at pr

ep ta

ble is

24

hrs i

n squ

eeze

bo

ttle

1ºC

to 4º

C12

0 day

s re

friger

ated

880 s

erve

s per

ca

rton

10ml

’s4

11.1k

g10

x 1L

pAgE 20

rEguLAr mENu prODuCTSp

qr

g

Version: January2012

Prod

uct

Seco

ndar

y She

lf Li

feSe

cond

ary S

tora

geLo

catio

nTh

aw T

ime

Misc

In

form

atio

nRe

ceivi

ng T

emp

Prim

ary S

helf

Life

Carto

n C

ount

Yiel

dTa

rget

Qty

/ Se

rve

Stac

k he

ight

Case

we

ight

(g

ross

)

Carto

n co

nfig

urat

ion

Prem

ium M

ixed

Salad

Seale

d Cam

bro

conta

iner in

walk

-in

refrig

erato

r1º

C to

4ºC.

Pre

p tab

le 2h

rs

Prep

table

N/A

Do no

t stor

e ba

gs ou

t of

carto

n in w

alk-in

.

1ºC

to4º

C9 d

ays 1

ºC to

4ºC.

Mi

nimum

into

store

sh

elf lif

e is 4

days

inc

l. day

of de

liver

y.

145-

156

burg

ers

per c

arton

.70

g (ga

rden

)14

g (b

urge

rs)

32.8

kg5 x

500g

Rash

er B

acon

7day

s (inc

l thaw

time)

Walk

-in re

friger

ator.

72hr

s for

who

le ca

seBa

con s

hould

betha

wed i

n walk

-in

refrig

erato

r

Max -

12ºC

(Tar

get

-18º

C to

-23º

C)12

0 day

s-1

8ºC

to -2

3ºC

395-

405

slice

s per

ca

rton.

5 inn

er

sleev

es

N/A

811

.7kg

N/A

2hrs

grill

side f

reez

erLid

ded

Camb

ro

conta

iner r

eces

sed i

nto

grill-

side f

reez

er

12-1

5hrs

per

sleev

e

Red O

nion R

ings

2hrs

Prep

table

N/A

Open

ed ba

gs to

be

used

with

in 24

hrs

1ºC

to 4º

C9 d

ays 1

ºC to

4ºC.

Mi

nimum

into

store

sh

elf lif

e is 4

days

inc

l. day

of de

liver

y

17–2

0 ser

ves p

er

inner

N/A

21.2

kg4x

250g

Seas

oning

Grill

86

:14As

per s

tated

prim

ary

shelf

life

Open

ed po

uch s

tored

in

airtig

ht co

ntaine

rN/

ATe

rtiary

shelf

life:

shak

er 24

hrs.

Disc

ard o

n clos

e

10ºC

to 27

ºC12

mths

10ºC

to 27

ºCTa

rget

1700

serve

s pe

r bag

. 25,5

00

serve

s per

carto

n

0.5g

213

.8kg

15x9

00g

24 ho

urs

Seas

oning

shak

er

Seas

oning

3:1

Angu

s30

days

Open

ed po

uch s

tored

in

airtig

ht co

ntaine

rN/

A24

hour

s in

seas

oning

sh

aker

10ºC

to 27

ºC7m

ths 1

0ºC

to 27

ºCTa

rget

115 s

erve

s pe

r bag

. 923

serve

s pe

r car

ton

0.94

2.48k

g8x

300g

24 ho

urs

Seas

oning

shak

erSe

ared

Chick

en

Fillet

s2h

rsGr

ill sid

e fre

ezer

N/A

N/A

Max -

12ºC

(Tar

get

-18º

C to-

23ºC

)9m

ths-1

8ºC

to -2

3ºC

12 x

10 in

ners

120

serve

s per

carto

nN/

A5

12.72

kgN/

A

Spra

y Coo

king O

il(S

CO)

30 da

ysSt

ock r

oom

N/A

N/A

10ºC

to 27

ºC12

mths

10ºC

to 27

ºC11

76 s

pray

s per

kgN/

A2

13.5k

gN/

A

Swee

t Chil

li Sau

ce-

bulk

5 day

s at 1

0ºC

to 27

ºDr

y stor

eN/

ARe

place

lid on

bo

ttle10

ºC to

27ºC

9mths

10ºC

to 27

ºCTa

rget

27 (r

ange

27

to 28

) ser

ves p

er

pouc

h. Ta

rget

27

(rang

e 260

to 28

0)

serve

s per

carto

n

20g p

er

(wra

p)4

6.8kg

10x5

00mL

(670

g)24

hrs

in sq

ueez

e bott

le.

Use f

irst th

e nex

t day

Prep

table

-sq

ueez

e bo

ttle. R

esea

led po

uch

Tand

oori S

auce

5 day

s at 1

ºC to

4ºC

Seale

d con

taine

rN/

A24

hrs

in sq

ueez

e bott

le.

Refrig

erate

at

close

and u

se

first th

e nex

t day

. Re

seal

pack

aft

er us

e. Re

move

only

quan

tity re

quire

d fro

m frid

ge.

10ºC

to 27

ºC9m

ths10

ºC to

27ºC

Targ

et 35

(ran

ge 32

to

38) s

erve

s per

po

uch.

Targ

et 35

0 (ra

nge 3

20 to

380)

se

rves p

er ca

rton

11g p

er

(wra

p)5

5.9kg

10x5

00mL

pouc

hes

pAgE 21

pq

rg

Version: January2012

rEguLAr mENu prODuCTS

Prod

uct

Seco

ndar

y She

lf Li

feSe

cond

ary S

tora

geLo

catio

nTh

aw T

ime

Misc

In

form

atio

nRe

ceivi

ng T

emp

Prim

ary S

helf

Life

Carto

n C

ount

Yiel

dTa

rget

Qty

/ Se

rve

Stac

k he

ight

Case

we

ight

(g

ross

)

Carto

n co

nfig

urat

ion

Tarta

r Sau

ce24

hrs

at ro

om te

mp.

Refrig

erate

at cl

ose.

Use f

irst n

ext d

ay

Prep

table

N/A

Stor

e all

canis

ters t

abs

down

, do n

ot pr

e-pu

ll tab

s

1ºC

to 4º

C4m

ths1º

C to

4ºC

20 tu

bes p

er ca

se.

36-

37 bu

rger

s per

74

0mL

N/A

715

.2kg

N/A

Toma

toes

Slice

1 ho

ur---

------

------

------

------

------

2 hou

rsTo

tal : 3

hour

s

Walk

-in fr

idge

------

------

------

------

------

---MF

Y Pr

ep ta

ble

N/A

A tot

al of

10%

ma

y be

unde

rsize

d or

over

size

7.2ºC

min p

ulp

temp

Guide

:10 da

ys fr

om

day o

f pac

k. Gr

ade

4-5 t

omato

es(1

0ºC

to 27

ºC).

If goo

d qua

lityma

y be

used

after

10

days

from

pack

ed

date

31-3

5 slic

es pe

r kg

appr

ox 60

toma

toes

per c

arton

63mm

to

89mm

110

.4kg

10kg

Tortil

la (8

inch

)48

hrs (

incl th

aw tim

e) at

10ºC

to 27

ºCDe

li stat

ion sh

elf6h

rs (th

aw in

sin

gle la

yer

only)

Keep

bag f

olded

ov

er on

ce

open

ed. B

efore

op

ening

fan

tortill

as in

pack

to

assis

t with

se

para

tion

Max -

12ºC

(Tar

get

-18º

C to

-23º

C6m

ths(-1

8C to

-23º

C)96

serve

s1

84.4

kg12

x 8 p

ack

Tortil

la (1

0 inc

h)48

hrs (

incl th

aw tim

e) at

10ºC

to 27

ºCDe

li stat

ion sh

elf6h

rs (th

aw in

sin

gle la

yer

only)

Keep

bag f

olded

ov

er on

ce

open

ed. B

efore

op

ening

fan

tortill

as in

pack

to

assis

t with

se

para

tion

Max -

12ºC

(Tar

get

-18º

C to

-23º

C)6m

ths(-1

8ºC

to -2

3ºC)

96se

rves

16

9.07k

g8 x

12 pa

ck

pAgE 22

rEguLAr mENu prODuCTSp

qr

g

Version: January2012

Buns

Regu

larQu

arte

r Po

unde

r®Bi

g Ma

c®So

urdo

ugh

Bun

Bage

ls

Colou

rLig

ht to

mediu

m br

own

Light

to me

dium

brow

nLig

ht to

mediu

m br

own

Light

to me

dium

brow

nLig

ht go

lden b

rown

wi

th da

rker r

ing on

bo

ttom

Widt

hNA

NANA

8.8 to

10.2

cmN/

ADi

amete

r9.5

to 9.

8 cm

9.5 to

10.2c

m9.5

to 9.

8 cm

11.6

to 13

cm9.2

to 11

.0cm

Over

all H

eight

3.8 to

4.4 c

m4.1

to 4.

8mm

5.7 to

6.4 c

m4.9

to 5.

5 cm

3.5 to

4.5c

mSe

ed D

istrib

ution

None

Unifo

rm &

even

Unifo

rm &

even

None

None

Shap

eSy

mmetr

ical

Symm

etrica

lSy

mmetr

ical

Recta

ngle

with

tracto

r tre

ad cr

own

Max h

olesiz

e 2.5c

m/

Min v

isible

de

pres

sion

Slice

Heig

ht16

mm

16 m

m16

mm19

mm

N/A

Pack

ing5 d

ozen

per

crate

5 doz

en pe

r cra

te2.5

doze

n per

cra

te4 d

ozen

per c

rate

30 pe

r slee

ve x

4 =

120 p

er ca

rton

Prop

erty

Han

dlin

g fo

r Qua

lity M

acFr

ies●

Use o

nly fr

ozen

fries

to lo

ad th

e disp

ense

r and

to fil

l the b

aske

ts.●

Maxim

um 30

minu

tes in

Arch

Fry

dispe

nser

or ba

skets

.●

Froz

en F

ry Di

spen

ser.

At cl

ose,

place

fries

into

a con

taine

r with

a lid

and p

lace i

n walk

-in fr

eeze

r at -

18ºC

to -

23ºC

. Use

first

next

day.

●Ne

ver r

efree

ze th

awed

Mac

Frie

s. Di

scar

d all t

hawe

d frie

s at c

losing

.●

Disc

ard M

ac F

ries i

f you

find i

ce in

the p

acka

ging.

●Di

scar

d Mac

Frie

s tha

t are

expo

sed i

f the c

ase i

s dam

aged

.●

Hand

le Ma

c Frie

s with

TLC

.●

Once

Mac

Frie

s are

cook

ed, tr

ansfe

r the

m to

the du

mp tr

ay st

raigh

t awa

y.

Quali

ty C

hara

cter

istics

●Se

rve in

a ful

l bag

or bo

x.●

Outsi

de, a

fry i

s ten

der a

nd cr

isp, p

rope

rly sa

lted,

and g

olden

brow

n (na

tural

colou

r var

iation

is ac

cepta

ble).

●If y

ou br

eak o

ne in

half,

you’l

l see

a sli

ght s

epar

ation

betw

een t

he co

re an

dthe

crus

t.●

Inside

, the c

ore i

s tas

ty, w

ith a

fluffy

, bak

ed po

tato-

like t

extur

e.●

It has

a fre

sh co

oked

potat

o flav

our.

●It’s

hot, f

resh

, and

neve

r gre

asy

●Ma

x Tim

e in F

ry Ba

gging

Stat

ion =

7 mi

ns

Fren

ch F

ry Q

ualit

y●

Any p

rodu

ct wh

ich ex

ceed

s the

“Use

Thr

u”da

te sta

mped

on th

e car

ton m

ust b

e disc

arde

d.●

Fries

shou

ld be

cook

ed as

clos

e to f

roze

n stat

e as p

ossib

le to

maxim

ize qu

ality

and t

he re

staur

ant’s

fry y

ield.

●Fr

ies M

UST

NOT

be th

awed

in ca

rton o

r inne

r bag

s, thi

s affe

cts qu

ality

and y

ield.

Chec

k sala

d -p

re m

ade f

or sa

le?Op

erati

ons t

o con

firm –

this i

s the

holdi

ng tim

e if th

ey ar

e pre

made

Prod

uct

Rece

iving

Tem

pPr

imar

y She

lf Li

feCa

rton

Coun

t/ yie

ldIn

ner P

kg

Coun

tSt

ack

Heig

htSe

cond

ary

Shelf

Life

Fren

chFr

ies-1

2ºC

max,

Targ

et-1

8ºC

to-2

3ºC

9mths

-18º

C to

-23º

C88

0-92

5sma

ll se

rves p

er10

0kg

5bag

s at

3kg p

er

carto

n

6Ar

ch 30

mins

, Use

as

clos

e to f

roze

n as

poss

ible

Cano

la O

ilBlen

d10

ºC to

27ºC

12mt

hs(1

0ºC

to27

ºC)

4Fil

ter da

ily, c

hang

e wh

en ne

cess

ary

Fry S

alt10

ºC to

27ºC

2 yrs

(10º

C to

27ºC

)1 b

ag co

ntains

6 x

2kg

Shak

er24

hrs

Stra

nd L

engt

h7.5

cm +

5cm

-7.5c

m5c

m or

less

40%

40%

20%

Yield

Conv

ersio

n Fac

tor:

1 med

ium se

rving

= 1.

42 re

gular

servi

ngs

1 lar

ge se

rving

= 2

regu

lar se

rving

sYi

eld R

ange

840-

880

small

servi

ngs p

er 10

0kg

Tom

atoe

s deli

very

/ rec

eipt p

roce

dure

1.To

matoe

s may

be de

liver

ed in

the c

hiller

secti

on of

trail

ers (

1ºC

to 4º

C) pr

ovide

d the

y are

prote

cted s

o tha

t the

pulp

tempe

ratur

e doe

s not

fall b

elow

7.2ºC

.2.

Ever

y car

ton of

toma

toes m

ust b

e ope

ned a

nd in

spec

ted by

the r

eceiv

ing m

anag

er. C

heck

for:

●Si

zera

nge.

●Ri

pene

ssra

nge t

o ena

ble us

age o

ver s

helf l

ife pe

riod.

●Da

mage

, bru

ising

and s

kin bl

emish

es.

●Co

lour g

rade

●3-

4 on d

elive

ry●

5-6 r

eady

to us

eAl

l cre

dit cl

aims m

ust b

e sup

porte

d by r

eleva

nt co

mmen

ts on

McK

ey D

istrib

ution

invo

ices (

rece

ivable

pulp

temp,

cond

ition o

f toma

toes o

n rec

eipt)

-othe

rwise

cred

it will

be re

fused

.W

hole

tomato

es sh

ould

be st

ored

in th

e car

ton in

the w

alk-in

refrig

erato

r. So

rt tom

atoes

daily

to en

sure

the r

ipest

tomato

es (c

olour

grad

e 5-6

) are

used

first.

The s

kin of

fres

h pro

duce

can c

ontai

n har

mful

bacte

ria. It

is cr

itical

that th

ese s

urfac

es ar

e was

hed t

horo

ughly

in

cold

water

prior

to be

ing sl

iced/c

ut.

Asse

mbl

ed P

rodu

cts -

Salad

Hol

ding

Tim

ePr

oduc

tHo

ldin

gTim

eTe

mpe

ratu

reGa

rden

Sala

d8 h

ours

1ºC

to 4º

CIt i

s rec

omme

nded

that

resta

uran

ts "m

ake t

o ord

er" g

arde

n sala

ds

Cucu

mbe

r Pre

para

tion

.Ens

ure t

hat g

loves

are u

sed t

o rem

ove p

lastic

film

from

cucu

mber

s and

whil

st cu

cumb

ers a

re be

ing cu

t.

pAgE 23

pq

rg

Version: January2012

TrOuBLE ShOOTiNg

Ingr

edien

tPr

oblem

Caus

esRe

med

iesAp

ple S

lices

Disc

olour

edPe

rfora

tion i

n bag

Fault

y sea

ls. R

eque

st RP

CBl

emish

es, b

ruisi

ngRo

ugh h

andli

ngDi

scar

d pro

duct

if tem

pera

ture p

robe

d. Ke

ep pr

oduc

t refr

igera

ted 1º

C to

4ºC

Apple

Pies

Too g

reas

yPi

es no

t coo

ked f

or lo

ng en

ough

Chec

k coo

king t

ime

Prod

uct h

as be

en le

ft ove

r vat

to co

olDo

n’t le

ave o

ver v

at to

cool

Too h

otPi

es no

t allo

wed t

o coo

lfor 1

0 minu

tesPi

es m

ust b

e coo

led fo

r 10 m

inutes

Vat te

mper

ature

too h

ighCh

eck v

at tem

pera

ture

Too c

oldPr

oduc

t has

exce

eded

holdi

ng tim

eMa

rk ex

pirati

on tim

e on b

oxes

and a

lway

s adh

ere t

o it

Vat te

mper

ature

too l

owCh

eck v

at tem

pera

ture

Merch

andis

er te

mper

ature

too l

owCh

eck m

erch

andis

er te

mper

ature

Little

or no

bubb

lesOu

t of d

ate ra

w pr

oduc

tCh

eck u

se th

ru da

tesTe

mper

ature

abus

e of r

aw pr

oduc

tSt

ore i

n cold

est p

art o

f free

zer,

away

from

the d

oor

Incor

rect

stora

geKe

ep pi

es co

vere

d at a

ll tim

es, h

old m

inimu

m sto

cks i

n rea

ch in

free

zer

Bage

lsTo

o ligh

t/und

ertoa

sted

Comp

ress

ion se

tting i

ncor

rect

Ensu

re co

mpre

ssion

settin

g is D

5 to a

chiev

e cor

rect

visua

l cha

racte

ristic

sBa

gel to

cold

befor

e toa

sting

Ensu

re B

agels

are t

hawe

d pro

perly

Too d

ark/

over

toaste

d/ bu

rnt

Comp

ress

ion se

tting i

ncor

rect

Ensu

re co

mpre

ssion

settin

g is D

5 to a

chiev

e cor

rect

visua

l cha

racte

ristic

Bage

ls Dr

yCh

eck s

econ

dary

shelf

life (

48 ho

urs i

nclud

ing 3

hour

thaw

time)

Ensu

re op

ened

pack

ets ar

e cov

ered

after

brea

kfast

Grea

sy cr

ust

Bage

ls ov

er bu

ttere

dEn

sure

prop

er S

pray

cook

ing O

il app

licati

onBe

ef Pa

ttyGr

easy

/sogg

yGr

ill se

ttings

inco

rrect

Chec

k grill

settin

gsSm

allGr

ill too

hot

Chec

k sett

ings a

sap

Pattie

s ove

rcook

ed,r

aw pr

oduc

t out

ofsp

ecific

ation

Chec

k grill

calib

ratio

n and

proc

edur

esUn

derco

oked

pattie

sTh

ere a

re a

numb

er of

poss

ible c

ause

s.DO

NOT

SER

VEUN

DERC

OOKE

D ME

ATCH

ECK

PROD

UCT,

EQU

IPME

NT A

ND P

ROCE

DURE

S. R

efer t

o the

Tr

ouble

shoo

ting G

uide i

n Res

taura

nt Es

senti

als W

orkb

ook

Over

cook

ed pa

tties/

dry p

atties

or ho

les in

pattie

s

Seco

ndar

y she

lf life

exce

eded

in gr

ill-sid

efre

ezer

Ensu

re a

syste

m ex

istst

o mea

sure

seco

ndar

y she

lf life

(eg m

anua

l cloc

k)Ta

rget

remo

val ti

mes n

otbe

ing m

etFo

llow

up on

crew

proc

edur

es: *

Pattie

s not

being

plac

ed/ta

ken o

ff the

grill

follow

ing

Patty

Plac

emen

t Guid

e. Ne

ver c

ook m

ore t

han a

full r

unCo

oking

times

too h

igh*R

eview

food

safet

y pro

cedu

res

Carb

on on

pattie

sSp

atulas

and g

rill sc

rape

rs no

t sha

rpen

edRe

place

or sh

arpe

n blad

esRe

lease

shee

ts no

t wipe

d*E

nsur

e rele

ase s

heets

are w

iped 4

times

hour

ly (e

very

15 m

inutes

) with

acle

an

sanit

ised g

rill cl

othBe

ef Pa

tty B

urge

rsGr

easy

Times

set in

corre

ctly

Chec

k tim

ers

Grill

tempe

ratur

e is i

ncor

rect

Chec

k grill

calib

ratio

nPa

tties n

ot ce

ntred

on bu

nEn

sure

corre

ct pr

oced

ures

follo

wed

Too m

uch s

auce

Chec

k pro

cedu

res a

nd di

spen

ser s

etting

s

pAgE 24

TrOuBLE ShOOTiNgp

qr

g

Version: January2012

Ingr

edien

tPr

oblem

Caus

esRe

med

iesBu

nsSt

ale or

cupp

ed bu

nsSt

orag

e of c

rates

in di

rect

air flo

w fro

m ev

apor

ators

and/o

r ho

t air e

xistin

g fro

m ma

chine

sSt

orag

e bu

ns aw

ay fr

om ic

e mac

hine,

evap

orato

rs, ai

r con

dition

ing du

cts, d

irect

sunli

ght a

nd ex

cess

heat

and/o

r exc

ess c

old

Pillo

w pa

cks o

pene

d prio

r to n

eed

Only

open

pillo

w pa

cks o

n bun

s whe

n rea

dy to

use

Pillo

w pa

ck op

ened

in th

e cen

tre of

the p

acka

ging

Open

the b

un pi

llow

pack

on th

e side

edge

to al

low fo

lding

Open

ed pi

llow

pack

sare

not c

over

ed pr

oper

ly on

clos

eAl

ways

clos

e and

fold

over

bun p

acka

ging w

hen n

ot in

use (

eg. c

lose)

Raw

mater

ial is

sue

Subm

it a R

PCSw

eatin

g on p

acka

geSt

ored

inap

prop

riatel

yEn

sure

buns

are s

tored

in an

area

with

good

air c

ircula

tion

Buns

have

not th

awed

enou

ghAl

low co

nden

satio

n to d

ry be

fore u

seSl

oped

buns

Slice

d heig

ht no

t 16m

m (R

egs/M

acs),

19mm

(Q

uarte

r/Sou

rdou

gh)

Subm

it a R

PC

Over

comp

ress

ed bu

nsInc

orre

ct toa

ster c

ompr

essio

nEn

sure

that

comp

ress

ion se

ttings

for t

he ra

pid to

aster

are c

orre

ct(h

ighlig

hted

settin

gs)

Unev

en to

astin

gBu

n toa

ster T

eflon

wor

nFo

llow

up on

plan

ned m

ainten

ance

on T

eflon

s. Re

place

Tefl

on w

hen w

orn

Buns

for F

ilet-O

-Fish

®Dr

yRe

move

d fro

m ste

amer

too e

arly

Ensu

re bu

ns ar

e stea

med f

or co

rrect

time

Buns

cupp

ed an

d stal

eCo

ver b

uns w

hene

ver p

ossib

leBu

ns ou

t of d

ateDi

scar

d out

of da

te bu

nsSt

eam

cycle

too s

hort

Ensu

re fu

ll cyc

le co

mplet

edW

ater li

nes c

logge

dDe

-scale

lines

asap

Stain

ing o

n stea

med b

uns

Calci

um bu

ild up

onVe

nturi p

late

Ensu

re ni

ghtly

clea

n of c

over

, top p

late,

Ventu

ri plat

e and

spatu

laEn

sure

mini

mum

of mo

nthly

delim

eCa

rbon

ated D

rinks

Too w

eak

Not e

noug

h syru

pCh

eck s

yrup c

alibr

ation

Too m

uch i

ceEn

sure

ice i

s nev

er fil

led ab

ove t

op of

the l

ogo

Drink

s dra

wn to

o ear

lyDo

not p

re-p

our t

oo m

any d

rinks

Too s

weet

Too m

uch s

yrup

Chec

k syru

p cali

brati

on, c

heck

wate

r flow

rate

Not e

noug

hcar

bona

tion

CO2 p

ress

ure t

oo lo

wCh

eck p

ress

ure o

n Mult

iplex

Draw

temp

eratu

retoo

high

Chec

k dra

w tem

pera

ture a

nd ic

e ban

k on M

ultipl

exTo

o muc

h car

bona

tion

CO2 p

ress

ure t

oo hi

ghCh

eck p

ress

ure o

n Mult

iplex

Draw

time t

oo fa

stCh

eck w

ater f

low ra

teCh

eese

Not m

elted

Chee

se to

o cold

Do no

t use

chee

se st

raigh

t from

the r

efrige

rator

Muffin

s in t

oaste

r too

early

/unde

rtoas

tedEn

sure

corre

ct pr

oced

ures

follo

wed

pAgE 25

pq

rg

Version: January2012

TrOuBLE ShOOTiNg

Ingr

edien

tPr

oblem

Caus

esRe

med

iesCo

ffee (

Espr

esso

Pron

to)Bi

tter t

aste

Dirty

/oily

hopp

ers

Clea

n hop

pers

daily

Mach

ine ne

eds c

leanin

gCl

eanin

g mac

hines

. Foll

ow O

PS cl

eanin

g pro

cedu

res

Milk

has b

eeno

verh

eated

. Ens

ure m

ilk te

mper

ature

in the

unit i

s at 1

o C to

4o CCo

ffee h

as be

en ov

erex

tracte

dCh

eck m

achin

e sett

ings:

●Do

sage

●Di

spen

se tim

e●

Incor

rect

grind

-ca

ll tec

hnici

an to

adjus

t grin

dW

ater f

ilters

need

repla

cing

Chan

ge w

ater

filter

sDr

y pale

bean

sCo

ffee b

eans

are n

otfre

shCh

eck p

rimar

y and

seco

ndar

y she

lf life

. Ens

ure b

eans

are b

eing s

tored

in an

airtig

ht co

ntaine

r in a

cool,

dark,

dry p

lace.

Ensu

re co

ffee b

eans

are n

ot lef

t in th

e hop

per f

or lo

nger

than

4 ho

urs

No or

little

Cre

maMa

chine

need

s clea

ning

Clea

n mac

hine.

Follo

w OP

S cle

aning

proc

edur

esCo

ffee b

eans

are n

otfre

shCh

eck p

rimar

y and

seco

ndar

y she

lf life

. Ens

ure b

eans

are b

eing s

tored

in an

airtig

ht co

ntaine

r in a

cool,

dark,

dry p

lace.

Mach

ine se

ttings

notc

orre

ctCh

eck m

achin

e sett

ings:

●Do

sage

●Di

spen

se tim

e●

Incor

rect

grind

-ca

ll tec

hnici

an to

adjus

t grin

dInc

orre

ct gr

indCa

ll Tec

hnici

an to

adjus

t grin

dBu

rnt/V

ery d

ark C

rema

Mach

ine se

ttings

notc

orre

ctCh

eck m

achin

e sett

ings:

●Do

sage

●Di

spen

se tim

eInc

orre

ct gr

indCa

ll Tec

hnici

an to

adjus

t grin

dCo

ffee(

Filter

ed)

Too s

trong

Not e

noug

h wate

rCh

eck w

ater

volum

eQC

7 filt

er ne

eds c

hang

ingCh

ange

QC7

filter

Too m

uch c

offee

being

used

Chec

k whic

h bre

w cy

cle is

being

used

and e

nsur

e cor

rect

amou

nt of

coffe

e is u

sed

Too w

eak

Too m

uch w

ater

Chec

k wate

r vo

lume

Not e

noug

h coff

ee be

ing us

edCh

eck w

hich b

rew

cycle

is be

ing us

ed an

d ens

ure c

orre

ct am

ount

of co

ffee i

s use

dTe

mper

ature

of ur

n too

low

Chec

k urn

temp

eratu

reBi

tter

Prod

uct h

as ex

ceed

ed ho

lding

time

Alwa

ys di

scar

d coff

ee af

ter ha

lf an h

our

Too m

uch c

offee

being

used

Chec

k whic

h bre

w cy

cle is

being

used

and e

nsur

e cor

rect

amou

nt of

coffe

e is u

sed

Pot n

ot rin

sed a

fter e

ach b

rew

Alwa

ys rin

se po

t afte

r eac

h bre

wUr

n is d

irtyEn

sure

mac

hine i

s clea

ned c

orre

ctly a

t the c

lose o

f bus

iness

each

day

Temp

eratu

re of

urn i

s too

high

Chec

k tem

pera

ture o

f the u

rnPr

oduc

t has

exce

eded

shelf

life

Disc

ard a

ny ou

t of d

ate pr

oduc

t

pAgE 26

TrOuBLE ShOOTiNgp

qr

g

Version: January2012

Ingr

edien

tPr

oblem

Caus

esRe

med

iesCr

ispy C

hicke

n Patt

yUn

derco

oked

Vat te

mp in

corre

ctCh

eck s

etting

sW

rong

numb

er pi

eces

in ba

sket

Maxim

um 4

piece

s per

bask

etInc

orre

ct pr

ogra

m se

lected

Ensu

re co

rrect

prog

ram

is se

lected

Prod

uct r

emov

ed be

fore c

ycle

comp

lete

Adhe

re to

corre

ct co

oking

times

. Che

ck co

rrect

item

remo

ved f

rom

vat if

using

mult

i-pr

oduc

t vats

Stick

ing to

bask

etBa

sket

not s

easo

ned

Seas

on ba

sket

in oil

prior

to us

eCu

cumb

erSh

rivele

ddeh

ydra

ted sl

ices

Out o

f sec

onda

ry sh

elf lif

eUs

e olde

st sto

ck fir

st. A

dher

e to s

econ

dary

holdi

ng tim

eFil

et-O-

Fish®

Bur

ger

Dry

Not e

noug

h tar

tar sa

uce

Chec

k pro

cedu

re, c

heck

sauc

e gun

Filet-

O-Fis

h® P

ortio

nGr

easy

/sogg

yTo

o muc

h sau

ceCh

eck p

roce

dure

s and

disp

ense

r sett

ings

Vat te

mp/tim

er se

ttings

inco

rrect

Chec

k sett

ings a

sap

Fryin

g oil o

ldCh

eck a

nd ch

ange

if ne

eded

Prod

uct p

ulled

early

Ensu

re pr

oced

ures

corre

ctPr

oduc

t ove

r vat

too lo

ngOn

ly dr

ain fo

r 5-1

0 sec

s max

imum

Stick

ing to

bask

etBa

sket

not s

easo

ned

Seas

on ba

sket

in oil

Fren

ch F

ries

Limp/g

reas

y/sog

gyVa

t temp

/timer

settin

gs in

corre

ctCh

eck s

etting

s asa

pOl

d oil

Chec

k and

chan

ge as

need

edFr

ies th

awed

and r

efroz

enDi

scar

d at c

lose,

neve

r refr

eeze

Fries

pulle

d ear

ly wh

en co

oking

Chec

k cre

w pr

oced

ures

Reco

very

time i

ncor

rect

Chec

k rec

over

y tim

ePr

oduc

t left o

ver v

at too

long

Only

drain

for 5

to 10

secs

Holdi

ng tim

e exc

eede

dCh

eck h

olding

times

Too m

any f

ries b

oxed

upBa

g up a

s req

uired

Fries

not c

ooke

d fro

m fro

zen

Cook

as cl

ose t

o fro

zen a

s pos

sible.

Max

imum

30 m

ins at

room

tempe

ratur

eLig

ht frie

sVa

t temp

/timer

settin

gs in

corre

ctCh

eck s

etting

s asa

pOi

l leve

l too h

ighDr

ain if

requ

ired

New

oilOi

l will

colou

r afte

r sev

eral

runs

Dark

fries

Vat te

mp/tim

er se

ttings

inco

rrect

Chec

k sett

ings a

sap

Oil is

old

Chec

k and

chan

ge if

need

edSt

icking

toge

ther

Bask

et no

t sea

sone

dSe

ason

bask

et in

oil pr

ior to

filling

upNo

t sha

ken

Chec

k pro

cedu

res,

shak

e afte

r 30 s

ecs

Bask

ets ov

erfill

edCh

eck c

rew

proc

edur

esLo

w oil

leve

lTo

p off i

f nee

ded

Cold,

blan

d, im

prop

er se

tting

Fries

held

too lo

ng in

the du

mping

tray

or he

ld too

long

in

pack

ages

in rib

bon r

ack

Do no

t hold

fries

long

er th

an 7

mins

in fr

y dum

p tra

y, pa

ckag

e jus

t befo

re se

rving

Fron

t 2 rib

bon r

acks

used

Chec

k pro

cedu

res:

do no

t use

“coo

l zon

e”Fr

ies no

t salt

ed, u

nder

salte

dSa

lt frie

s imm

ediat

ely a

fter d

umpin

g into

the d

ump a

rea

pAgE 27

pq

rg

Version: January2012

TrOuBLE ShOOTiNg

Ingr

edien

tPr

oblem

Caus

esRe

med

iesFr

ench

Frie

s (co

nt)To

o muc

h salt

to to

o littl

e salt

Salt e

ach b

aske

t sep

arate

ly. If

accu

salt d

ispen

ser &

fry s

alt is

being

used

ensu

re

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h han

dling

of pa

tties

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icken

pattie

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andle

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extra

care

pAgE 28

TrOuBLE ShOOTiNgp

qr

g

Version: January2012

Ingr

edien

tPr

oblem

Caus

esRe

med

iesMc

Nugg

ets®

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LD N

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ER A

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ECK

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DUCT

, EQU

IPME

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DURE

S

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at●

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icking

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eeze

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pAgE 29

pq

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Version: January2012

TrOuBLE ShOOTiNg

Ingr

edien

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oblem

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esRe

med

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sti (R

ound

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pAgE 30

TrOuBLE ShOOTiNgp

qr

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Version: January2012

Ingr

edien

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oblem

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med

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ft Ser

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icking

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proc

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pAgE 31

pq

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Version: January2012

mcCAfE EquipmENT

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pmen

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up

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mcCAfE prODuCTS

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Version: January2012

Seco

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Choc

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0 day

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Choc

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hour

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am

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tray

10

ºC to

27ºC

-18º

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-23º

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8ºC

to -2

3ºC

36

Choc

olate

Drink

ingPo

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10ºC

to 27

ºC12

mths

313 s

erve

s per

carto

n (ba

sed

on st

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Choc

olate)

10x1

kg10

.5

Choc

Car

amel

Haze

lnut S

lice

602

5 day

s (inc

l thaw

time)

ambie

nt 10

ºC to

27ºC

2day

s 10º

C to

27ºC

4 hou

rs air

tight

conta

iner

10ºC

to 27

ºC-1

8Cº t

o -23

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ths-1

8ºC

to -2

3ºC

60

Choc

co La

tte P

owde

r8 x

1kg

530

days

Airtig

ht ca

nister

Ambie

nt 10

ºC to

27ºC

N/A

Ambie

nt 10

ºC to

27ºC

18mt

hs 1

0ºC

to 27

ºC10

6-18

238-

658.5

Citru

s Slic

e4 t

rays

x 14

slice

s4d

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incl th

aw tim

e re

friger

ated 1

ºC to

4ºC

4 day

s4 h

ours

airtig

ht co

ntaine

rre

friger

ated1

ºC to

4ºC

-18º

C to

-23º

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ths-1

8ºC

to -2

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56

Custa

rd T

art

6 x 4

24 d

ays (

incl th

aw tim

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friger

ated 1

ºC to

4ºC

2 day

s 1ºC

to 4º

C7 h

ours

airtig

ht co

ntaine

r 1º

C to

4ºC

-18º

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-23º

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ths -1

8ºC

to -2

3ºC

243.9

Cook

ies &

Cre

amCh

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cake

4 cak

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42d

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incl th

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friger

ated 1

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2 day

s 1ºC

to 4º

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hour

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er bo

x or

airtig

ht co

ntaine

r 1º

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4ºC

(Tar

get-

18ºC

to-2

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6mths

-18º

C to

-23º

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Crea

m -A

eros

ol12

x 40

0g2

5 day

s/ 1º

C to

4ºC

N/A

N/A

1ºC

to 4º

C12

mths

12 x

400g

cans

/300 s

erve

s8

Crois

sant

Larg

e9 t

rays

x 3 u

nits

5Am

bient

displa

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10ºC

to 27

ºCMa

x 6hr

sN/

A-1

8ºC

to -2

3ºC

4mths

-18º

C to

-23º

C27

2.6

Date

Scon

es20

scon

es x

3 tra

ys24

hour

sat a

mbien

t10

ºC to

27ºC

24 ho

ursa

t amb

ient

10ºC

to 27

ºC4 h

ours

in or

igina

l pac

k or

airtig

ht co

ntaine

rAm

bient

10ºC

to 27

ºC-1

8ºC

to -2

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6mths

-18º

C to

-23º

C60

2.6

Deca

f Coff

ee B

eans

Rainf

ores

t Allia

nce

1kg

44d

ays a

fter o

penin

g in

an ai

rtight

conta

iner in

aco

ol da

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ce

Maxim

um tim

e in h

oppe

r ho

urs

N/A

Ambie

nt 10

ºC to

27ºC

6mths

10º

C to

27ºC

68.9

Stan

dard

Ser

ves.

Rang

e 66

to 72

stan

dard

serve

s1.3

Deca

f Gro

und C

offee

1kg

47 d

ays

Airtig

ht co

ntaine

rs in

dark

cool

place

N/A

Ambie

nt 10

ºC to

27ºC

6mths

10º

C to

27ºC

68.9

Stan

dard

Ser

ves.

Rang

e 66

to 72

stan

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serve

s1.3

Drink

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hoc (

Hot

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Pow

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10 x

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4Ai

rtight

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iner

6 wee

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AAm

bient

10ºC

to 27

ºC12

mths

10º

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27ºC

238-

455

10.5

Shak

er7 d

ays

Earl

Grey

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6 x 28

4N/

AAm

bient

N/A

Ambie

nt 10

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27ºC

2 yea

rs 10

ºC to

27ºC

150 s

erve

s per

carto

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Engli

sh B

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fast

Teab

ag6 x

284

N/A

Ambie

ntN/

AAm

bient

10ºC

to 27

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ears

10ºC

to 27

ºC15

0 ser

ves p

er ca

rton

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pAgE 37

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mcCAfE prODuCTS

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7 day

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N/A

Ambie

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6mths

at am

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10ºC

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6 x 28

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bient

N/A

Ambie

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27ºC

150 s

erve

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Slice

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quire

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r car

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Haze

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ears

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96.3

Frey

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ead

12ba

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l thaw

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in

seale

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3 hrs

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nt 10

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27

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rs at

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x -12

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12

Icing

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ays

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ears

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carto

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Jasm

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6 x 28

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bient

N/A

Ambie

nt 10

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27ºC

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rs 10

ºC to

27ºC

150 s

erve

s per

carto

n1

Lami

ngton

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85

4 day

s (inc

l thaw

time)

refrig

erate

d 1ºC

to 4º

C2 d

ays 1

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4ºC

7 hou

rs air

tight

conta

iner

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to 4º

C-1

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8ºC

to -2

3ºC

243.3

Latte

Fra

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1kg

530

days

Airtig

ht ca

nister

Ambie

nt 10

ºC to

27ºC

N/A

Ambie

nt 10

ºC to

27ºC

18mt

hs 1

0ºC

to 27

ºC12

1-20

5116

-195

116-

195

8.5

Lemo

n La

ne T

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284

N/A

Ambie

ntN/

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bient

10ºC

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ears

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ºC15

0 ser

ves p

er ca

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1Ma

ngo F

rapp

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p6 x

1 ltr

614

days

Refrig

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d 1ºC

to 4º

CN/

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bient

10ºC

to 27

ºC18

mths

10º

C to

27ºC

62.5

serve

s per

carto

n7.5

Marsh

mallo

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200g

47 d

ays

Seale

d disp

lay ja

rN/

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bient

10ºC

to 27

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mths

10º

C to

27ºC

220-

240

4.2Mi

lk -F

resh

As pe

r date

code

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efrige

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Best

used

with

in 4 d

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to 4º

C12

days

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a Latt

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Powd

er8 x

1kg

530

days

Airtig

ht ca

nister

Ambie

nt 10

ºC to

27ºC

N/A

10ºC

to 27

ºC18

mths

116-

195

serve

s per

carto

n8.5

Panin

i1

2 day

s (inc

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x 50

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7 day

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AN/

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12mt

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0-13

2 se

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er po

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(midp

oint 1

16 se

rves)

1000

-13

20 ca

rton (

midp

oint 1

160

serve

s per

carto

n)

5.3

Peca

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t4 t

rays

x 15

tarts

2 day

s (inc

l thaw

time)

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to 27

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ays (

incl th

aw tim

e)10

ºC to

27ºC

8 hou

rs at

10ºC

to 27

ºC-1

8ºC

to -2

3ºC

6 mon

ths -1

8ºC

to -2

3ºC

60

pAgE 38

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Version: January2012

Seco

ndar

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Weig

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mint

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284

N/A

Ambie

ntN/

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bient

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56

Voge

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6 hou

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conta

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Ranc

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0 day

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efrige

rator

N/A

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Ambie

nt 10

ºC to

27ºC

270 d

ays 1

0ºC

to 27

ºC11

5214

.4Ra

spbe

rry

Chee

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akes

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sli

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aw tim

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friger

ated 1

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airtig

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to -2

3ºC

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Rasp

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and W

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nt 10

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5hou

rs air

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conta

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3ºC

36

Soy M

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HT)

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1lt2

Best

used

with

in 5 d

ays

of op

ening

/refrig

erate

d1º

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4ºC

N/A

N/A

Ambie

nt 10

ºC to

27ºC

6mths

10º

C to

27ºC

168

12.6

Stra

wber

ry Fr

appe

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p6 x

1 ltr

614

days

Refrig

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d 1ºC

to 4º

CN/

AAm

bient

10ºC

to 27

ºC18

mths

10º

C to

27ºC

62.5

serve

s per

carto

n7.5

Suga

r Syru

p2 x

750m

L2

30 da

ys 10

ºC to

27ºC

N/A

N/A

Ambie

nt 10

ºC to

27ºC

2 yea

rs 10

ºC to

27ºC

22

Sulta

na S

croll

2 x 12

5Am

bient

displa

y cab

inet

10ºC

to 27

ºCMa

x 6hr

sN/

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8ºC

to -2

3ºC

4mths

-18º

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-23º

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3.3

Vanil

la Co

ffee S

yrup

6 x 75

0mL

210

wee

ks am

bient

10ºC

to 27

ºCN/

AN/

AAm

bient

10ºC

to 27

ºC2 y

ears

10ºC

to 27

ºC24

96.3

War

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Choc

Cake

4 cak

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14

slice

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48hr

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tim

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ºC to

4º

C

48hr

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ºC to

4ºC

10hr

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3ºC

566

Whit

e Cho

c Coff

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2 x 75

0mL

210

wee

ks am

bient

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ºCN/

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AAm

bient

10ºC

to 27

ºC2 y

ears

10ºC

to 27

ºC2

2

Yogh

urt

6 x 1k

g1

Best

used

with

in 5 d

ays

of op

ening

/refrig

erate

d1º

C to

4ºC

Yogh

urt m

ay be

recy

cled

in an

d out

of frid

ge m

ax

of 2 t

imes

N/A

1ºC

to 4º

C45

days

6 x 1k

g6.5

Yield

Con

vers

ion

Info

rmat

ion

Prod

uct

Conv

ersio

n Fa

ctor

sSe

rvin

gSi

ze -

1Sm

allSt

anda

rdTa

ll

Milk

100m

LsSe

e rec

ipe sh

eet

Coffe

e 10x

1kg

14.5g

0.62

11.1

7

Yield

Con

vers

ion

Info

rmat

ion

Prod

uct

Conv

ersio

n Fa

ctor

sSe

rvin

gSi

ze -

1Sm

allSt

anda

rdTa

ll

Choc

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& Ca

rame

l Top

ping

12x1

lt30

mLs

N/A

0.18

0.18

pAgE 39

Yield

Con

vers

ion

Info

rmat

ion

Prod

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Conv

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n Fa

ctor

sSe

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Choc

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Syru

p 3x4

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Ice C

hoc/I

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30mL

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offee

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x750

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50mL

15mL

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12

Aero

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ream

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ns

Topp

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r Vien

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hoc,

Iced C

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, Cho

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Frap

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Latte

Fra

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Moch

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10g

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2.3

Mang

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1000

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01.5

0

Choc

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r 12 x

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Choc

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g0.7

1.00

01.31

Moch

a Latt

e Fra

ppe 8

x1kg

4.4g

N/A

7.00

1.50

Latte

Fra

ppe 8

x1kg

42g

N/A

1.00

1.50

Cara

mel L

atte F

rapp

e 8x1

kg44

gN/

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01.5

0

Cara

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Moc

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Seco

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Ca

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Chee

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6 hou

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4 hou

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4ºC

Ham,

Che

ese &

Tom

ato T

oaste

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omato

Toa

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ours

2 hou

rs 1º

C to

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pq

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Version: January2012

mcCAfE prODuCTS

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Version: January2012

Ingre

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Prob

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Prod

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Disc

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Ensu

re us

e by d

ates a

re be

ing re

cord

ed an

d mon

itore

dPr

oduc

t not

store

d in a

irtigh

t con

taine

rsEn

sure

open

ed pr

oduc

ts ar

e bein

g stor

ed in

an ai

rtight

conta

iner a

t all t

imes

, whe

n no

t disp

layed

Prod

uct n

ot sto

red i

n airti

ght c

ontai

ners

Ensu

re op

ened

prod

ucts

are b

eing s

tored

in an

airtig

ht co

ntaine

r at a

ll tim

es, w

hen

not d

isplay

edPr

oduc

t stor

ed in

inco

rrect

secti

on of

cabin

etEn

sure

ambie

nt pr

oduc

ts ar

e not

store

d in t

he re

friger

ated s

ectio

nInc

orre

ct ca

binet

tempe

ratur

e or s

etting

sCh

eck c

abine

t sett

ings a

re fu

nctio

ning c

orre

ctly

Prod

uct r

equir

ed to

be he

ated b

efore

servi

ng (J

am B

all

donu

t/sco

nes o

nly)

Heat

Jam

Ball D

onuts

and S

cone

s prio

r to s

ervin

g

Bake

ry Ra

nge

Prod

uct to

o ligh

t /too

dark

Incor

rect

cook

ing tim

e or t

empe

ratur

e in o

ven

●Ch

eck o

ven s

etting

s●

Ensu

re pr

oduc

t is tr

ansfe

rred f

rom

freez

er to

oven

tray

for im

media

te ba

king

●Do

not th

aw pr

oduc

t●

Too m

any/n

ot en

ough

prod

ucts

on tr

ay●

Load

tray

s fro

m bo

ttom

rack

Partia

lly th

awed

prod

uct p

rior t

o plac

ing in

oven

Prod

uct s

tale/p

astry

not fr

esh

Over

holdi

ngEn

sure

max

imum

hold

time i

n amb

ient c

ondit

ions i

n 6 ho

urs

Incor

rect

glaz

e pro

cedu

res (

for re

levan

t pro

ducts

)Co

ffee (

Espr

esso

)Bi

tter t

aste

Dirty

/oily

hopp

ers

Clea

n hop

pers

daily

Mach

ine n

eeds

clea

ning

Clea

ning m

achin

es. F

ollow

OPS

clea

ning p

roce

dure

sMi

lk ha

s bee

n ove

rhea

tedDi

scar

d milk

and s

tart a

gain

with

fresh

milk

. Ens

ure m

ilk te

mper

ature

is be

twee

n 60-

70ºC

Coffe

e has

been

over

extra

cted

Chec

k mac

hine s

etting

s:●

Dosa

ge●

Disp

ense

time

●Inc

orre

ct gr

ind -

call t

echn

ician

to ad

just g

rind

Wate

r filte

rs ne

ed re

placin

gCh

ange

wate

r filt

ers

Dry p

ale be

ans

Coffe

e bea

ns ar

e not

fresh

Chec

k prim

ary a

nd se

cond

ary s

helf l

ife. E

nsur

e bea

ns ar

e bein

g stor

ed in

an ai

rtight

conta

iner in

a co

ol, da

rk, dr

y plac

e.En

sure

bean

s are

not le

ft in t

he ho

pper

for lo

nger

than

4 ho

urs

No or

little

Cre

maMa

chine

nee

ds cl

eanin

gCl

ean m

achin

e. Fo

llow

OPS

clean

ing pr

oced

ures

Coffe

e bea

ns ar

e not

fresh

Chec

k prim

ary a

nd se

cond

ary s

helf l

ife. E

nsur

e bea

ns ar

e bein

g stor

ed in

an ai

rtight

conta

iner in

a co

ol, da

rk, dr

y plac

e.En

sure

bean

s are

not le

ft in t

he ho

pper

for lo

nger

than

4 ho

urs

Mach

ine se

ttings

notc

orre

ctCh

eck m

achin

e sett

ings:

●Do

sage

●Di

spen

se tim

e●

Incor

rect

grind

-ca

ll tec

hnici

an to

adjus

t grin

dInc

orre

ct gr

indCa

ll Tec

hnici

an to

adjus

t grin

dBu

rnt/V

ery d

ark C

rema

Mach

ine se

ttings

not c

orre

ctCh

eck m

achin

e sett

ings:

●Do

sage

●Di

spen

se tim

e

pAgE 41

pq

rg

Version: January2012

mcCAfE TrOuBLEShOOTiNg

Ingre

dient

Prob

lemCa

uses

Reme

dies

Incor

rect

grind

Call T

echn

ician

to ad

just g

rind

Cook

iesPr

oduc

t stal

ePr

oduc

t out

of da

teDi

scar

d pro

duct

and r

eplac

e. En

sure

use b

y date

s are

being

reco

rded

and m

onito

red

Brea

king

Incor

rect

stack

ingDo

not s

tack C

ookie

s on s

ide. S

tack C

ookie

s flat

orsli

ghtly

tilted

in ja

r car

efully

Incor

rect

hand

ling

Remo

ve C

ookie

s fro

m jar

using

tong

sCr

eam

Not d

ispen

sing

Gas m

aybe

lost

from

nozz

leEn

sure

the n

ozzle

seal

is br

oken

corre

ctly

Nozz

le blo

cked

Was

h noz

zle af

ter ev

ery u

se to

prev

ent b

locka

ges a

nd m

icro g

rowt

hGa

s esc

aping

whe

n disp

ensin

gInc

orre

ctly h

olding

can

Hold

can u

pside

down

vertic

ally t

o ens

ure c

ream

and g

as ar

e exp

elled

even

lyCr

eam

“spitti

ng”

Prod

uct o

ver s

hake

nOn

ly sh

ake 3

-4 tim

es be

fore u

sePr

oduc

t has

been

expo

sed t

o hea

tEn

sure

crea

m is

kept

refrig

erate

d at 1

ºC to

4ºC

at all

times

Crea

m is

empty

Repla

ce w

ith a

new

cream

Crois

sants

Prod

uct s

tale o

r ingr

edien

ts lim

pPr

oduc

t pas

t hold

ing tim

eDi

scar

d pro

duct

and r

eplac

e, en

sure

holdi

ng tim

es ar

e bein

g rec

orde

d and

mon

itore

dPr

oduc

t too h

otPr

oduc

t hea

ted fo

r too

long

in m

icrow

ave

Follo

w co

rrect

heati

ng tim

es as

per O

PS pr

oced

ures

Burn

tEq

uipme

nt se

ttings

Chec

k toa

ster p

laten

temp

eratu

re, g

ap se

tting a

nd tim

erUn

derco

oking

Equip

ment

settin

gsCh

eck t

oaste

r plat

en te

mper

ature

, gap

settin

g and

timer

Frap

pePr

oduc

t too i

cy/in

adeq

uatel

y blen

ded

Incor

rect

amou

nt of

ice be

ing us

edUs

e only

a he

aped

cup o

f ice p

er F

rapp

eIce

quali

tyCh

eck i

ce is

indiv

iduall

y sep

arate

d and

not c

lumpe

d tog

ether

Mach

ine se

ttings

Ensu

re th

at the

corre

ct ma

chine

settin

gs ar

e use

d to b

lend p

rodu

ctsBl

ende

r may

have

air lo

ckSh

ake p

rodu

ct an

d blen

d pro

duct

for lo

nger

using

pulse

butto

n and

chec

k rec

ipe

being

used

2x st

anda

rd no

n-fru

it Fra

ppes

are b

eing p

repa

red a

t the

same

time

Blen

d non

-fruit

frap

pes t

wice

on pr

ogra

m 1.

Follo

w UP

S pr

oced

ures

Blen

der “

air lo

cked

”Inc

orre

ct ing

redie

nt lev

els be

ing us

edFo

llow

the re

cipes

and e

nsur

e the

corre

ct am

ount

of ice

and l

iquid

are b

eing u

sed

Prep

aring

too m

uch p

rodu

ct in

blend

er at

once

Only

prep

are u

p to 2

x stan

dard

frap

pes i

n the

blen

der a

t one

time

Incor

rect

proc

edur

esAd

d liqu

id to

blend

er fir

stPr

oduc

t too r

unny

Ice qu

ality

Ensu

re ic

e has

not o

ver m

elted

(in ic

e the

rmal

bin).

Repla

ce ic

e mini

mum

ever

y 4

hour

s and

chill

ice th

erma

l bin

adeq

uatel

y prio

r to u

seEx

cess

milk

adde

dEn

sure

the c

orre

ct am

ount

of mi

lk is

adde

d to r

ecipe

prior

to bl

endin

gIna

dequ

ately

blend

ed pr

oduc

tPr

oduc

t will

thick

en an

d bec

ome s

mooth

er w

hen b

lende

d cor

rectl

yPr

oduc

t too t

hick

Too m

uch i

ce be

ing us

edUs

e only

a he

aped

cup o

f ice p

er F

rapp

eIna

dequ

ate le

vels

of mi

lk be

ing us

edEn

sure

the c

orre

ct am

ount

of mi

lk is

adde

d to r

ecipe

prior

to bl

endin

gPr

oduc

t lack

s flav

our

Incor

rect

amou

nt of

flavo

ur ba

se us

edEn

sure

the c

orre

ct am

ount

of fla

vour

base

is ad

ded t

o rec

ipe pr

ior to

blen

ding

Too m

uch i

ce/m

ilk be

ing us

edEn

sure

the c

orre

ct am

ount

of ice

/milk

is ad

ded t

o rec

ipe pr

ior to

blen

ding

Inade

quate

ly ble

nded

prod

uct

Re-b

lend p

rodu

ct pr

ior to

servi

ng. A

n icy

prod

uct w

ill we

aken

the f

lavou

r

pAgE 42

mcCAfE TrOuBLEShOOTiNgp

qr

g

Version: January2012

Ingre

dient

Prob

lemCa

uses

Reme

dies

Exce

ss pr

oduc

t left o

ver a

fter b

lendin

gEx

cess

ice/m

ilk us

edEn

sure

the c

orre

ct am

ount

of ice

/milk

is us

ed. T

here

shou

ld be

little

or no

prod

uct

wasta

ge if

corre

ct re

cipe i

s foll

owed

Milk

Won

’t fro

thBl

ocke

d stea

m wa

ndCl

ean a

nd un

block

wan

d. Pu

rge w

and b

efore

and a

fter e

very

use.

Clea

n with

a Ye

llow

clean

sanit

ised c

loth

Milk

is no

t cold

-Mi

lk is

not b

eing s

tored

at1º

C to

4ºC

Alwa

ys st

ore m

ilk at

1ºC

to 4º

C wh

en no

t in us

eMi

lk ha

s alre

ady b

een f

rothe

d onc

eFr

esh C

OLD

milk

can b

e refr

othed

once

. Disc

ard m

ilk an

d star

t aga

in to

achie

ve fr

othW

on’t f

roth

(seas

onal)

Diffe

rent

comp

ositio

n of m

ilkDu

ring A

pril,

May a

nd S

eptem

ber m

ilk be

come

s mor

e diffi

cult t

o fro

th du

e to

seas

onal

agric

ultur

al co

nditio

nsBi

g bub

bles/n

o fro

thSt

eam

wand

not lo

were

d eno

ugh i

n milk

Lowe

r jug u

ntil s

team

arm

is ap

prox

. 2mm

unde

r sur

face o

f the m

ilk an

d a hi

ssing

so

und i

s hea

rd. S

pin m

ilk ar

ound

the

jug to

crea

te cre

amy f

roth

Yello

w co

lour/b

urnt

smell

Milk

is bu

rnt

Disc

ard m

ilk an

d star

t aga

in wi

th fre

sh m

ilk. A

lway

suse

ther

mome

ter an

d ch

eck

calib

ratio

n of th

ermo

meter

Off s

mell

Out o

f date

Disc

ard i

f out

of da

te. C

heck

rotat

ion of

prod

ucts

Milk

has n

ot be

en st

ored

at 1º

C to

4ºC

Alwa

ys st

ore m

ilk at

1ºC

to 4º

C wh

en no

t in us

eRe

friger

ated P

rodu

ctsPr

oduc

ts dr

y/stal

ePr

oduc

t out

of da

teDi

scar

d pro

duct

and r

eplac

e. En

sure

use b

y date

s are

being

reco

rded

and m

onito

red

Prod

ucts

not s

tored

in ai

rtight

conta

iners

Ensu

re op

ened

prod

ucts

are b

eing s

tored

in an

airtig

ht co

ntaine

r at a

ll tim

es, w

hen

not d

isplay

edInc

orre

ct ca

binet

tempe

ratur

e or s

etting

sCh

eck c

abine

t sett

ings a

re fu

nctio

ning c

orre

ctly i

nclud

ing te

mper

ature

and f

an

oper

ation

Prod

ucts

soft a

nd m

elted

Incor

rect

cabin

et tem

pera

ture o

r sett

ings

Chec

k cab

inet s

etting

s are

func

tionin

g cor

rectl

y inc

luding

tempe

ratur

e and

fan

oper

ation

Cabin

et do

ors n

ot sh

ut co

rrectl

ySh

ut ca

binet

door

s pro

perly

whe

n not

in us

ePl

ates/p

rodu

cts bl

ockin

g air f

lowEn

sure

plate

s all

ow fo

r cor

rect

venti

lation

from

fan a

nd ar

ound

cabin

etTo

ast/T

oaste

dSan

dwich

Burn

tInc

orre

ct eq

uipme

nt se

ttings

Chec

k toa

ster p

laten

temp

eratu

re, g

ap se

tting a

nd tim

erUn

derco

oking

Incor

rect

equip

ment

settin

gsCh

eck t

oaste

r plat

en te

mper

ature

, gap

settin

g and

timer

Plate

n clea

nline

ss-e

xces

sive c

arbo

n buil

d up

Clea

n plat

en th

orou

ghly

as pe

r clea

ning p

roce

dure

sSt

icking

Requ

ire pr

ep pa

n line

r to t

oast

Use a

non s

tock p

rep p

an lin

er w

hen

toasti

ng (N

ote: T

eflon

toas

ter op

erati

onal,

but

reco

mmen

ded)

Plate

n req

uires

bun t

oaste

r rele

ase a

gent

Apply

KAY

Bun

Toa

ster R

eleas

e Age

nt fol

lowing

OPS

proc

edur

es