Fry Station Info

Question 1

Fryer Temp

Answer 1

375F Except when prepping nacho chips (325F)

Question 2

Closing Station

Answer 2

• Turn off ovens and take dishes to the pit
• inserts and cambros in cold table get switched out for new ones every night
• Stock new product (cover leftover with clingwrap)
• Complete and get closing checklist signed

Question 3

Setting Up Steamer

Answer 3

• 1 or 2 inches of water
• Turn on to level 5
• Need to heat up beef (160) gravy (165) and cheese sauce (165) in microwave before going in steamer
• It can only hold for 2 hours

Question 4

Change Fryer

Answer 4

• Fryer set to pilot
• Put grease bucket under spout and open valve (Only fill 3/4) and put lidded container outside
• Use hot water and vinegar mix and scrub the fryer
• Dry
• Close valve

Question 5

Boil Out Fryer

Answer 5

• Heavy cleaning
• Turn fryer to pilot, empty oil and scoop debris
• Fill with water and half a bottle of vinegar
• Turn fryer on for 15-30 mins
• Add ice to water until you are able to scrub

Question 6

Cleaning Hood Vents

Answer 6

• Twice a week
• Take them down
• Set them in degreaser in pit
• Spray down while wearing goggles
• Put through dishwasher
• Put back in place

Question 7

Sanitizing Station

Answer 7

Use quat strips to test that the sanitizer is as strong as 200ppm

Question 8

Dropping Baskets

Answer 8

Putting a high quantity of things into the fryer during busy days

Question 9

Positions

Answer 9

2 fry cooks (1 for food, for fries)

2 platers