CUS-012-0010-03
Page 1 of 1
Chicken Preparation Procedure
Elemendt
®
1000 Electric Rotisserie
1.
Bring the required number of boxes
to the raw product workstation.
Wearing gloves at all times, take out
a chicken and drain any excess
liquid back into the box. Tear away
and remove excess fat from the
cavity of the chicken.
2.
Take a chicken, neck first, breast up
and place the pointed tip of the
skewer into the cavity. With the
midpoint of the breastbone aligned
with the middle of the skewer, push
the chicken on. The tied legs should
be above the skewer.
3.
There should be some resistance as
the bones open up to lock the chicken
in place. The middle of the chicken
should align with the middle of the
skewer as shown by the dotted line for
optimum results.
4.
Repeat steps 2 & 3 until the desired
number of chickens are on the
skewer.
Cross contamination is very dangerous. Do not load fresh product into rotisserie until
cooking cycle is complete and all cooked product is removed from rotisserie.
