18-6
Appendix D: S.O.C. for the Universal Holding Cabinet (UHC)
The procedure for the Universal Holding Cabinet when used for
FRIED PRODUCTS
is similar to
our current procedure. The only difference is that the fried product is held in a wire rack that goes in
a crumb tray and placed in the pre-designated slot in the cabinet. No tray liners are required for
these trays.
The procedure for the Universal Holding Cabinet when used for
GRILLED PRODUCTS
is also
similar to our current procedure, except for:
•
The product should
not
be drained when picked up from the grill.
•
Use a tray liner for all grilled products.
•
The product is stacked when placed in the proper tray. 10-to-1 and sausage patties can be
stacked up to six high. Eggs (except scrambles), grilled chicken and 4-to-1 patties can be
stacked up to three high (
See Appendix G, Page 18-9
).
The procedure for the Universal Holding Cabinet when used for
BISCUITS
is as follows:
•
After the biscuits have been removed from the biscuit oven, remove the wrapper and open
the cardboard box.
•
Put a tray liner in the tray and slide the biscuits onto the liner. The biscuit trays can hold up
to 30 frozen biscuits, 20 scratch biscuits or 20 muffins.
Appendix E: Production Charts
Weekend(s)
Regular Menu
Recommend Tray Size/
Stack
9/3
6/3
8/3
1/1
8/1
8/1
Ultra High Volume
18/6
12/3
15/3
1/1
10/1
14/1
Units
Trays
Trays
# Pieces
Bags
# Pieces
# Pieces
Time period
10:1
4:1
GRCK
NUGG
McCk
Fish
Weekend(s)
Breakfast Menu
Recommend
Tray Size/ Stack
30/1
12/3
6/3
6/1
6/3
15/3
5/1
9/1
Ultra High
Volume
30/1
24/6
18/3
6/1
18/3
30/3
20/1
9/1
Units
Trays
Trays
Trays
Trays
Trays
Trays
Trays
Trays
Time period
BISC
SAUS
FOLD
SCRA
ROUN
CBAC
MUFF
BURR
Summary of Contents for Universal Holding Cabinet
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