Chargrill & Cooking Guidelines Module

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Kenneth Cummings
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1 Chargrill & Cooking Guidelines Module Version D

2 contents Page 1. Introduction to chargrilling 3 2. Cleaning the components of the chargrills 4 3. Daily cleaning and maintenance checklist 6 4. Cooking guidelines 7 2

3 1. introduction to chargrilling Chargrilling is a dry and extremely effective method of cooking during which the branding bars (cast iron slats we cook on) exceed 300ºC, the ideal temperature to achieve a natural chargrilled flavour. Chargrilling is a cooking method that combines conduction and radiation to provide a unique food taste. Heat is conducted via the branding bars and from the powerful burners below. This process requires oxygen. Therefore, appropriate cleaning and maintenance procedures must be carried out to ensure that the debris (fat and ash) is constantly removed. This avoids clogging of the components, allowing the oxygen access to the flame. The following pack aims to serve as a guide to: 1. Provide clear directions on what, how and when you should be cleaning the different components of the chargrill. 2. Provide a clear guide to the different checks and procedures you should be carrying out at different times of the day, to ensure the chargrills work (and continue to work) at their optimum level. 3

4 2. cleaning the components of the chargrills Component Purpose Cleaning Tools Branding bars Cooking surface that holds the Wire brush food above the heat from below Mini scraper Radiants Drip tray Burners Fat jug Water trough In of the unit Filters Fridges Protect the naked flames from the liquid fat that drips down from the branding bars Collects the liquid fat that drips down the branding bars Generates the localised heat for cooking Collects the liquid fat that drips vertically from the drip tray above Debris falls from the branding bars into water, controlling risk of fire The main unit that holds the different components together Keeps cool air circulating around the fridges Keeps the meat at a safe temperature Cleaning Method 1. Completely brush down branding bars on every surface (top, bottom, front and back) removing all debris 2. Use Mini scraper to remove the remaining debris from in-between grooves in the bars, especially at the ends of the bars where the fat collects and dries during the day 3. Hose down with water Wire brush 1. Brush down whole top surface to remove all ash, no need to brush underneath 2. Wipe with a damp cloth Brillo oven cleaner 1. Remove from unit once cooled at the end of the night and take to pot wash 2. Spray generously with oven cleaner and leave overnight 3. In the morning, wipe down and rinse away debris 4. Dry Wire brush 1. Brush all of the top surfaces removing ash and debris, no need to brush underneath 2. Wipe with a damp cloth Scourer pad 1. Empty out liquid into a recyclable oil container 2. Use a scourer pad to scrub down every surface (in and out) and swill away any further debris Scourer Pad 1. Take to sink and use a scourer pad and water to scrub down every surface (in and out), swilling away any debris 2. Dry and replace Wire Brush Hot water Cloth Hot water Cloth Hot water Cloth 1. Brush down all surfaces accessible, removing debris and ash 2. Use a damp cloth to remove remaining oven cleaner 1. Remove front stainless steel grill to access filter when cool 2. Remove filter and wash in sink filter and replace 1. Remove any meat trays 2. Pull draws out fully and wipe down, including roof of grill fridge Time and Frequency of Cleaning Weekly Fortnightly in the morning Fortnightly in the morning Fortnightly in the morning 4

5 3. daily cleaning & maintenance checklist Before Service During Service End/After Service Clean daily: Branding bars Radiants Drip tray Fat jug Water trough Keep branding bars free of debris and use large scraper to clean in between bars Remove all visible food debris from branding bars using appropriate tools Clean according to schedule: Burners In unit Filter Fridges Ensure all components are positioned correctly Position branding bars at the preferred cooking height (vegetarian grills should be at a higher gradient to ensure the sugar drains down into drip tray, if possible) Lightly smear branding bars with a little clean oil Turn all burners to a full flame position and allow 40mins to reach temperature Half-way through service (between 4-6pm if it has quietened down) turn grills over using gloves and Y shaped lifting tool Regularly check grease jug and empty if necessary Busy periods: Always cook with a large flame i.e. high temperature, your food will then cook according to positioning from the flames i.e. the further away, the longer it takes to cook Quite periods: Use a mid flame on two of your dials and turn one dial to full, using this of the grill to cook on. This will preserve energy and you can turn all dials to full when checks start coming through Turn the grills again to allow for debris to burn off (Sun Thurs between 9.30pm 10pm and Fri Sat between 10pm 10.30pm) At end of service shut unit off by turning all thermostat dials to 0 position Allow all components to cool down Spray drip tray with oven cleaner, leave overnight REMEMBER: During quieter periods turn 2 of the dials on the grills to a mid flame/temperature. FIRE INFORMATION: Provided grills are cleaned and maintained accordingly, fires are unlikely. If a fire does break out, safely turn off the chargrills and leave the premises. 5

6 4. HBC Cooking Specifications Guide Sheet Meats Cooking process: Total times turned: Grill position: Total cooking time: Beef 2 minutes x 4 3 Top to bottom 8-12 minutes Jnr Beef 1.5 minutes x 4 3 Top to middle 6-7 minutes Jimmys' Rare Breed Beef 3 minutes x 4 3 Top to middle minutes Lamb 3 minutes x 4 3 Top to middle minutes Chicken 1.5 minutes x 4 3 Middle 6-7 minutes Jnr Chicken/Skewers 1.5 minutes x 4 3 Middle to bottom 6-7 minutes Bacon 1.5 minutes x 2 1 Top to bottom 3 minutes

7 Vegetarian & Fish Fryer: Blancher: Grill: Total cooking time: Vegetable & Bean 1 minute 6 minutes Sweet Potato & Bean 2 minutes 5 minutes Spinach & Lentil 1.5 minutes 5 minutes Tuna Fishcake 1 minute 4 minutes Small / Jnr Veg & Bean 1 minute 4 minutes 7.5 minutes 7.5 minutes 7 minutes 5.5 minutes 5.5 minutes Vegetarian & Fish Fryer: Blancher: Grill: Total cooking time: Cheese Veggie Classic 1 minute 5 minutes Fish Fingers 4 minutes n/a Onion Bhajis n/a 5-7 minutes 10 seconds on each 10 second on each 6.5 minutes 4.5 minutes 5-7 minutes 7

8 Sides Blancher: Fryer: Grill: Total cooking time: Fresh Cut Chips 7-8 minutes 1-2 minutes n/a 8-10 minutes Onion Rings n/a 1.5 minutes n/a 1.5 minutes Flame Grilled Vegetables (sprayed with olive oil) Corn On The Cob n/a n/a n/a n/a 3-4 minutes each 6-8 minutes turned occasionally 6-8 minutes 6-8 minutes Please note: - The heat from the grills is at a higher temperature (about 360 degrees) than at the bottom (about 220 degrees). Therefore, the area of the grills where our food is cooked is very important as it determines how long the food takes to cook. - Water troughs - The water troughs have been put there for a reason and need to be topped up (3/4 full before opening), then topped up on the hour, every hour. Having the water troughs topped up regularly has a massive impact on the cooking time, end product and the overall environment of the kitchen. The water troughs have many benefits, for example: * The water from the troughs generates 20% more heat from the gas flames * Speeds up the cooking process by 20% * Keeps grill bars damp, making them easier to clean/maintain during service * Minimises excess grill marks on food (especially chicken) by stopping food getting stuck onto the grills * Prevents build up of dry charcoal on the grills * Helps keep food moist, stopping the food from drying out * Minimises smoke coming off the food/grills * Easier to clean the water trough tray at the end of the night - Cooking times for chicken will depend on the thickness of the chicken, the age and condition of the grills, gas supply/pressure to the grills, the water troughs being filled up, OR NOT. The position of the chicken on the grills will affect the cooking quality. For best results, cook the chicken on the middle of the grills. - Remember to put cheese/toppings on the last turn of the burger to ensure that the cheese melts. - Cooking times for all items cooked in the fryers will vary, as the temperature of the oil will vary depending on the usage of the fryer. - Finishing fryers should be set at Blanchers should be set at New season potatoes - The potatoes will be tougher and have less skin. Therefore, you will need to lower your blanching fryer to 125 degrees, blanch for slightly longer and fry to finish at the same time given as normal potatoes. - End of season potatoes - The potatoes will be softer and the skin will be thicker. Therefore, you will again need to lower your blanching fryer to 125degrees (however do not blanch longer than you normally would as it will turn into mush), lower your finishing fryer to 175 degrees and fry for slightly longer than normal potatoes. However, be careful not to fry for too long as they will get over crispy and taste like cardboard. 8

McDonald s Kitchen Cleaning Instructions. Prepared for: Employees of McDonald s

McDonald s Kitchen Cleaning Instructions Prepared for: Employees of McDonald s Prepared By: Aracelly Arana TECM 2700 MWF 10-10:50 May 9, 2014 Table of Contents Table of Contents Table of Contents... iii