Jollibee Burgers

BURGERS

Gold Standard: most desirable or best attributes of a product that is highly acceptable to the customer.

TEMP: served hot 130 o¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬ F

TEXTURE: Bun soft and spongy not dry and soggy, Patty tender and juicy not dry, Cheese moist not hard and crumbly, Tomato firm and juicy

DONENESS/TASTE: Patty fully cooked, no burnt taste, bun without distinct fermented flavor, no off taste on any ingredients.

APPEARANCE: Ingredients are complete and properly portioned, packaging used is standard with no defect and neatly packed.

Tools & Utensils

Patty:

Patty turner, griddle scraper, patty searer, long tray, flat (Hamburger) tong

Buns:

Bun tray, bun spatula

Sliced Cheese:

Plastic container 417, 1/6x4 s/s pan w/ cover, 8x11.5 pan

Mayonnaise:

1/9x4 pan w/ cover, ice cream scooper 22 (champ) #28 (TLC)

Mushroom slices:

1/9x4 pan w/ cover, vegetable tong

Cream cheese:

1/6x4 s/s pan, ice cream scooper #24

Lettuce & tomato:

1/6x4 oan w/ cover, 1/6x6 pan(ice), drain tray, CW 60B (1/6 slice), vegetable tong

Bkup: 1/2x4 clear w/ cover, Ð... drain tray, vanadium knife, chopping board

Recta file, bastard Ð...", recta file holder, stockpot 20 cm (sanitizing)

Catsup:

Catsup dispenser red, pitcher plastic w/ cover

Others:

Measuring pitcher (sanitizing), wire whisk, aluminum tray, jollibee red tray, hot pan 2 Ð... x Ð... 100ppm container, stainless burger wheel

SBD:

1/6x4 pan, plastic f5 container (parts traex), plastic s2 container (open pack sbd), plastic f3 container (sbd leftover), 1/6x4 pan (ice), spatula 1905 (L), 1901 (M), 1903 (S)

TRAEX Sauce Dispenser Assembly

1. Trigger on 2nd hole. Put trigger pin to hold

2. #3 octagonal (for portion) + octagonal pin (1st hole)

3. Diffuser + o ring(prevent underportioning) + cylinder (insert teeth unto housing channel)

4. + spring + pistol valve (top) assembly (flat spring goes under) + diffuser bar

Griddle (wolfe/ pistol)

(375+-10oF)

Upper parts:

Griddle plate (platen)

Cold zones: 1 inch top & sides, 2 inch es from below, between arrowhead marks.

Bull nose

Inclined part near platen

Handle

Griddle tray keep

Grease throw (side throw)

Front:

Pilot light - indicator if off its ready

Toggle switch

Thermostat knob setting

Operating:

1. Open gas line

2. Turn Toggle on

3. Set temp to 375oF

4. Pre heating time 30 mins

5. Temperature: 375+-10oF

Bun Toaster

Round Up (Vertical Toaster)

(500+-10oF)

- 2 buns at a time.

- Pre heating 30 mins.

- Setting thermostat # 8

- Heel #2, Crown # 5 (thicker)

- Temperature: 500+-10oF

- Toasting time: 20 sec

Tabletop

(430+-10oF)

- 10 buns (regular), 5 buns (champ) at a time

- Green light (power), orange (pilot light), red (time light)

- Bun compression setting # 5 (u see #4, when drop u see 5)

- Setting Temperature: 430oF

- Temperature: 430+-10oF

- Toasting time: 30 sec

Carter Hoffman HH56

(160+-10oF)

Holding cabinet - water level sensor (top part) 2L dented line

Front display panel - leftmost display menu mode (regular, breakfast) middle number is temperature, set temp: 160oF; rightmost is activity (preheating or relative humidity). RH = 90 %/ CAL = calibration

Inside:

Drip tube (right),

Air probe (sense RH & Temperature inside)

Drip Tube slide

Raw Materials:

Frozen Patty

- DP + 2 mos

- 204pcs / case (RY), 60pcs / case (CHAMP)

- Walk in - 6 cases high; Reach in - 2 cases high

- Prod code: MM-DD-Y-BBB (blue print), Consume until: MM-DD-YY-BBB (red/ fuchsia pink print) MM-DD-YY (blue print)

Rejection Points:

- heavily dented/ damaged cases or boxes

- patties not stonehard

- significant amount of ice crystals

- beyond shelf life

- code