French Fries
Training Flyer - French Fries
French Fries
“70% of our customers have Fries with their order. When you prepare Gold Standard French Fries for all of these customers, you’ll help to deliver an exceptional Customer Experience”
Document Nam What the Customer Expects Customer Expectations for French Fries • Hot, fresh and never greasy
• Lightly salted, crisp and golden brown • Served in a full bag or box Make it special for the customer by exceeding their expectations.
Your Role in Delivering an Exceptional Customer Experience When our customers visit they expect great Quality, Service & Cleanliness (QSC). This means they want quality food that is hot and fresh, served in a clean and safe environment and by Crew who are friendly and create an exceptional experience. If we deliver this, we’ll meet our vision to give the customer what they want, each visit, every time. We are all responsible for delivering the great experience our customers expect, including the times when working on the fry station. The Vital Ingredients are our guide to our everyday behaviours and actions that help us to achieve this, wherever we are working. Look out for the Vital Ingredients symbols throughout the flyer that will give you examples of how you can demonstrate the behaviours and actions when you’re working on the fry station. Remember to find your own opportunities too.
• Products must be selected using FIFO (First In, First Out). New stock must be shelved behind old stock. When stocking up, best before and use by dates must checked ensure products are used in Allow correct 4. be Rinse hands to thoroughly in warm, running water. therotation water to run downward from the wrist towards the fingertips.
• If stock is used out of rotation, older products will expire before they can be used, 5. Dry hands completely using hand dryer or paper towels. NEVER use apron or clothing for drying which hands. will affect the restaurant’s profit and may also result in stock shortages Is your station ready? Stock 24/2 Ensure sufficient stock is available - 24 hours of dry stock and 2 hours in secondary chillers. • Check use by dates • Products must be selected using FIFO (First In, First Out). New stock must be shelved Stock 24/2 - French Fries behind old stock. When stocking up, best before and use by dates must be checked to ensure productssupply are used correct rotation Ensure there is sufficient of inthe following:
• Ifand stock is used out of rotation, older products will expire before they can be used, which • Fry bags boxes will affect the restaurant’s profit and may also result in stock shortages
• Accusalt dispenser (and spare) filled, and additional salt stored near station
• Oil (store near the station, 6 inches off the floor) • VatStock skimmer and pot Initiator/Chaser 24/7 - BOP: • Buns must be stacked to avoid crushing • Ensure sufficient stock is available. Any problems should be reported to a Manager • Condiments must be sufficiently stocked to meet demand, but not overstocked to cause excessive waste. Your restaurant’s guidelines on the amount of stock to remove should be followed • roll Chilled products such as sauces, cheese and lettuce should be tempered (warmed up) • Kitchen before being used for dressing. Ensure tempering times are followed
• Red border cloths
Lift cases of product with special care. Bend your knees and lift with your legs, not you back.Lift cases of product with special care. Bend your knees
Are you Ready to Work? Uniform
Uniform is neat and clean (including apron). Badge is worn. Hair is away from face, completely under hat. Hairnet is worn (if necessary)
How to Wash Hands Properly
Hands must be washed using the following steps to ensure proper cleaning takes place:
and lift with your legs, not your back
Caution
Equipment Checks
U.S. Operations and Training Manual
Ensure all required equipment © 2009 McDonald's Corp. is available and in good working condition. 2 Document Name
• Correct product (fries) is displayed on the vat display
1. Wet hands with warm water 2. Dispense one shot of AMH into the palm of the hand 3. Rub hands and wrists for about 20 seconds. Rub all areas of the hands including the front and back of the hand, between all fingers and around and under the nails 4. Rinse hands thoroughly in warm, running water. Allow the water to run downward from the wrist towards the fingertips 5. Dry hands completely using a hand dryer or paper towels. Never use an apron or clothing to dry hands Hands must be washed and dried thoroughly whenever they could have been contaminated and following the timed hand-washing system. This means every 30 minutes when working in the kitchen and hourly when working on the front counter, Drive-thru or dining area.
Is your Station Ready?
• Baskets and skimmers must be checked for broken or loose wires and a Manager informed if they are damaged • Accusalt dispenser is kept 1/2 to 3/4 full and the holes are clear • Oil must be filled to normal level line and be in good condition • Fry scoop is available (including spare) • Equipment, temperatures and timers are set up correctly
Fry Station Product
French Fries
Cooking Temperature 168°C
Cooking Time 180 secs (3 mins)
Holding Time 5 minutes
Stock 24/2
Ensure sufficient stock is available - 24 hours of dry stock and 2 hours in secondary chillers and freezers. • Check dates
1
Training Flyer - French Fries Basketing Fries Using a Frozen Fry Dispenser
Fry Racker Volume
Arch Fry Racker Weight
Arch Fry Racker Yield
Franke Fry Racker Weight
Franke Fry Racker Yield
The frozen fry dispenser is designed to load baskets evenly with frozen fries. Each hopper can hold two cases (one case per lane) of frozen Fries. Use only frozen fries to load the dispenser. You can dispense for one of three basket load settings to match your fry supply needs.
Low
350g
4 small fries
312g
3 small fries
Medium
450g
5 small fries
418g
5 small fries
Action
Description
7 small fries
Remove hash brown rack
Once the freezer has reached -18°C or lower, open the freezer door and remove the optional hash brown storage rack from the top of the hoppers
Check the hoppers
Check that the hoppers are empty. Discard any fries that are left in the hoppers
Open bag of fries
Tear open the fries case and gently remove one of the inner bags from the centre of the case. Pull the top seam of the bag completely apart. Be careful not to crush the fries
Fill hoppers
Place the bag at the top of the hopper inside the freezer. Gently pour the fries from the bag onto the hopper. Repeat until full. Each hopper can hold five to six bags of fries
Turn on lanes
Press and momentarily hold the green LANE ON/OFF button until the lights illuminate. Turn on each lane
Set load size
Press the green LOAD SIZE button repeatedly until the light illuminates next to your load size selection. Large is the default size
High
700g
8 small fries
625g
Arch Fry Racker set-up: • Ensure Arch Fry Racker is set up correctly • Ensure stainless steel plate is in the hopper prior to use • Place empty baskets on upper tracks Franke Fry Dispenser set-up: • Ensure Franke Fry Dispenser is set up correctly • Only dispense frozen fries into the fry basket when needed • Place empty baskets on the bottom shelf
Clean Area
• Area should be kept clean and tidy during the shift, using Clean-As-You-Go (CAYG) • Clean cloths should be used, and changed every 30 minutes • Floors should be kept clear, clean and dry
Handling French Fries Proper Handling for Quality French Fries
Fries should always be cooked from frozen. Never store fries in the walk-in refrigerator because they will dry out rapidly, and if they are cooked, the quality will be poor. Follow these guidelines when handling fries:
Load size changes can only be made when the green LOAD READY light is on
• Use only frozen fries to load the dispenser and to fill the baskets • Never refreeze thawed fries. Discard all thawed fries at closing time • Discard fries if you find ice in the packaging • Discard fries that are exposed if the case is damaged • Handle frozen fries with care to prevent breakage. If you drop the case on the floor the fries can break into small pieces
Basketing French Fries
Cooking French Fries Action
Description
Remove basket from dispenser
Use two hands to remove the basket. With an Arch fry dispenser, take the left hand basket from the lower track. A Franke frozen fry dispenser will dispense fries into baskets when the empty basket is pushed forward
Lower basket into vat
To ensure proper taste and texture, cook fries only in full vats, not in split vats. Without splashing, carefully lower the basket into the vat, ensuring all fries are submerged
Basketing means properly loading the right number of uncooked Fries into the fry baskets in which they will be cooked. Proper basketing presents customers with an appealing mix of different strand lengths of fries and helps you meet your ideal yield of Fries.
Basketing Fries Using an Arch Fry Dispenser
The Arch fry dispenser is designed to load baskets evenly and automatically. The hopper can hold a full case plus one inner bag of fries. Use only frozen fries to load the dispenser and to fill the baskets. You can set the dispenser for one of three basket load settings to match your fry supply needs. Action
Description
Open bag
Tear open the Fries case and gently remove one of the inner bags from the centre of the case. Pull the bag’s top seam apart completely. Be careful not to crush the fries
Fill hopper
Lift the hopper lid and hang it on the edge of the hopper closest to you. Empty the first bag by laying it in the bottom of the hopper and pulling it steadily from left to right towards the diverter and out of the hopper, letting the fries flow out in a level, uniform layer. Ensure that fries are frozen when being dispensed into the baskets. Do not shake or drop fries out of the bag as they break easily
Pay attention to timing. Never put 2 baskets of uncooked fries in the same vat at once, because the oil will cool to below the correct cooking temperature Use another vat, or wait at least until the duty timer sounds (30 seconds) before lowering a second basket into the same vat, so the oil temperature can recover Follow the correct pattern to produce the right volumes of fries and keep the oil hot enough to cook properly
Empty the second bag from right to left. Alternate the remaining bags from left to right Activate timer
Once the basket is lowered into the vat, the timer must be activated immediately. The cooking time for fries is 3 minutes (180 seconds)
Duty Timer
When the 30-second duty timer beeps, lift the basket from the oil. Hold it over the vat and shake it three or four times forward and back, then return it to the oil. Shaking the basket keeps the fries from sticking together
Deactivate timer
When the duty timer sounds again and the display flashes, deactivate by pressing the duty timer button again
Treat the fries with TLC as you prepare them - fries should be carefully lowered into the hopper to avoid breakages Close hopper
The lid should fit snugly without touching the fries. The lid prevents the fries from thawing and breaking
Set basket load weight
Turn the switch to the weight that corresponds to demand for fries. Keep the setting on medium or less. The setting should be set on high volume only during busy periods
Place baskets in dispenser
Discard cooked fries left in the basket. Fill the dispenser's upper guide with empty baskets. The baskets will slide towards the accumulator, which will fill them at pre-set intervals. The basket lift will carry filled baskets to the lower guide, where they will line up.
Return unused Fries
Return unused fries immediately to the freezer
2
Training Flyer - French Fries Action
Description
Action
Description
Lift and drain basket
When the timer sounds, deactivate the timer and remove basket from vat. Fries should be golden brown. Tilt the basket over the vat and drain for 5 to 10 seconds only. Fries left hanging over the vat will become limp and greasy
Fill scoop
Resting the wide end of the scoop flat on the dump tray, slide it away from you and under the fries.
Tilt scoop
Keeping the wide end of the scoop filled, shake the scoop gently from side to side until the fries all point down into the bag or box.
Raise scoop
Tip the scoop towards you, so the fries slide into the bag or box. Do not squeeze the box out of shape. Too much pressure from front to back will keep it from filling completely, while pressure on the sides will allow it to overfill. Do not tap the scoop or force it into the bag or box; the result will be an overfilled bag or box and sloppy presentation. To ensure customer satisfaction, fries should be filled to achieve the correct weight for each size.
While the fries drain, quickly check their colour. They should be golden brown in colour Shake and empty basket
Gently shake the basket over the vat to separate the fries and then empty them into the salting tray.Never mix old and new fries
• Large 160g • Medium 114g • Small 80g
Drain basket
Hang the empty basket over the vat so that the remaining oil can drain away
Immediately salt fries
Hold the Accusalt dispenser about 20cm (8 inches) above the fries. Dispense one shot (2.5g) per basket of fries regardless of whether basket has been racked at low, medium or high setting. Do not shake or move the dispenser because it pre-loads the correct amount of salt each time it is tipped upright. Shaking prevents the salt from flowing out evenly
Rack bag or box
Still holding the package and scoop together, gently place the bag or box in the fry ribbon rack. Slip the scoop up and out.
Holding fries
Fries must be served within 5 minutes of cooking. The quality timer will sound after the fries cooked in the associated fryer have exceeded this holding time, at which point they must be discarded into a red bin and recorded as waste.
When a promotional potato product is on the menu, an additional fry station divider should be used to split the salting tray into three sections. The section closest to the fry vats should be used for the promotional menu item
Note
Managing Fry Ribbon Rack
Fries must be hot and fresh, so package them only as you need them. Keep fries in the dump tray if you do not need them right away. Held too long in packages, fries cool off and become limp and soggy. Production Charts should be used to ensure appropriate holding levels are maintained. Mix salt into fries
Mix the salt with fries evenly using the fry scoop, gently mixing the fries two or three times
Keep all fries of the same size on the same row only, to ensure FIFO. The layout will depend on the fries product mix. Large
Small
Medium
Vat
Medium
Replace basket
Caution
While the fries were being salted, the oil was draining off the empty basket. Baskets should drain for 5-10 seconds, then be removed and replaced on the fry rack
The oil and equipment are very hot. Use extreme caution when handling the baskets. Use two hands when lifting and lowering baskets to avoid splashing hot oil
Bagging French Fries
Large
Small Vat
Oil Maintenance Oil Quality
Action
Description
Oil is one of the most important elements of the cooking process. To meet McDonald’s quality characteristics, filter the oil every day and discard it as soon as it starts to show signs of deterioration. Select off-peak periods to filter the oil.
Pick up scoop and fry box or fry bags
Pick up the fry scoop in one hand and a 1.5-centimetre (1/2-inch) stack of fry bags or a fry box in the other hand. If you are filling a fry box, open it by pushing in the bottom tab while gently holding the sides
To extend its life, protect the oil from carbon, air, salt, heat, water, and detergent.
Insert scoop
With the open side of the scoop facing you, insert its narrow end in the top bag in the stack or in the box
Hold scoop and package
To fill a bag, grip the scoop handle between your thumb and index finger. Press your remaining fingers against the back of the bag to hold it in place with the scoop inside it
To fill a box, hold the scoop in one hand and the box in the other. Do not squeeze the box
Enemies of Oil Enemy
Prevention
Carbon
Filter and clean the fryers every day to prevent carbon build-up on the sides of the fryers and in the oil from floating food particles. Carbon not only breaks down oil, it also causes poor heat transfer so more energy is required to fry properly
Air
Exposure to the air causes oil to break down. To combat this natural breakdown: • U se vat covers to cover the fry vats • During temporary slow periods of the day, keep the fryers at cooking temperature but cover them with lids • After the day’s frying has finished and after removing any food particles floating in the oil, turn the fryers off and cover the vats with vat covers until morning
Salt
Keep the oil free of salt and seasoning, as they cause the oil to break down faster
Heat
Make sure cooking temperatures are correct. Oil needs to be hot enough to cook, but no higher. When fryers are not in use, turn them off and cover them Having a fire-up schedule in place will help to maximise oil life and save energy costs
3
Training Flyer - French Fries Enemy
Prevention
Water
Keep water far away from oil: • B e especially careful when filtering oil. Make sure every part of the filtering machine is completely dry before using it • Before reinstalling the exhaust filters after cleaning, make sure the fryers are covered • After washing fry baskets, do not hang them over the fryers until they are completely dry
Detergent
When filtering the oil, use the correct amount of KAY Fryer Cleanser. Never use KAY SolidSense All Purpose Super Concentrate (APSC) to clean the fryer
Oil Care During Shift
It is important to keep oil at the correct level. • Cover vats with lids when they are not in use during quiet periods • Wipe down the vat area. Use clean, sanitised red border cloths • T op up when the oil falls below the oil fill line. If the oil is too low, it may not completely cover the product, which means it won’t cook properly. Be careful not to overfill the oil. If there is too much oil, the temperature may be too low, which can result in undercooking. Oil must be filled to the normal level line • S kim vats regularly with a vat skimmer, and using a fry basket and a piece of kitchen towel. Place the kitchen towel in the bottom of the fry basket, then remove any fry debris from the oil and place it in the basket. This preserves oil quality and ensures that excess oil drains back into the vat, reducing oil waste
Profit Tip
Oil can break down if loose crumbs are left floating in the vat. This will mean that the vat must be topped up or the oil changed more often than necessary, affecting restaurant costs
Oil Safety
You must ensure the highest safety standards when you are working with hot oil to keep you and others free from harm. To reduce fire risks: • Always have oil in the vat before turning the fryer on • Clean the fryer ventilation grease trap and filters
Station Maintenance Clean Fry Station
It is important that the fry station is kept clean and organised at all times, as it is visible to all customers: • Clean the mirror, glass panel and ribbon rack with hand hot water and kitchen roll • Wipe excess salt and oil from the transfer tray and ribbon rack with a clean, sanitised red border cloth • Spray the fry scoop every 30 minutes. Clean it in the backroom sink using the 4-step cleaning method every 4 hours (wash, rinse, sanitise, dry) • Clean the salting tray; otherwise the fries will pick up excess oil and become too greasy, or will pick up excess salt and become too salty • Keep packaging area clean
Clean Floors
Sweep the floor. Wipe up or mop up any oil spills immediately to prevent slips or falls and to reduce fire risks.
Making People Feel Good In order to create a truly exceptional experience and to make people feel good, you must think like a customer. You have seen some examples of the ways you can make our customers feel good, such as: • Preparing fries that are Gold Standard by ensuring they are correctly salted • Making it special by handling the food with care throughout the cooking process • Having sufficient fries available to keep up with volume When you are working on fries it’s likely the Customer will be able to see you at all times. Have fun on the station and smile at the customers when you catch their eye. After you have practiced on the station, think about how else you could impact the Customer Experience by demonstrating the Vital Ingredients and interacting with customers on shift.
Be the Best at What You Do And remember you’ll be the best when you simply ‘Be You’. Look for opportunities to let your personality shine through when you’re working on the fry station and when you’re interacting with customers or Crew while on shift.
4
French Fries
“70% of our customers have Fries with their order. When you prepare Gold Standard French Fries for all of these customers, you’ll help to deliver an exceptional Customer Experience”
Document Nam What the Customer Expects Customer Expectations for French Fries • Hot, fresh and never greasy
• Lightly salted, crisp and golden brown • Served in a full bag or box Make it special for the customer by exceeding their expectations.
Your Role in Delivering an Exceptional Customer Experience When our customers visit they expect great Quality, Service & Cleanliness (QSC). This means they want quality food that is hot and fresh, served in a clean and safe environment and by Crew who are friendly and create an exceptional experience. If we deliver this, we’ll meet our vision to give the customer what they want, each visit, every time. We are all responsible for delivering the great experience our customers expect, including the times when working on the fry station. The Vital Ingredients are our guide to our everyday behaviours and actions that help us to achieve this, wherever we are working. Look out for the Vital Ingredients symbols throughout the flyer that will give you examples of how you can demonstrate the behaviours and actions when you’re working on the fry station. Remember to find your own opportunities too.
• Products must be selected using FIFO (First In, First Out). New stock must be shelved behind old stock. When stocking up, best before and use by dates must checked ensure products are used in Allow correct 4. be Rinse hands to thoroughly in warm, running water. therotation water to run downward from the wrist towards the fingertips.
• If stock is used out of rotation, older products will expire before they can be used, 5. Dry hands completely using hand dryer or paper towels. NEVER use apron or clothing for drying which hands. will affect the restaurant’s profit and may also result in stock shortages Is your station ready? Stock 24/2 Ensure sufficient stock is available - 24 hours of dry stock and 2 hours in secondary chillers. • Check use by dates • Products must be selected using FIFO (First In, First Out). New stock must be shelved Stock 24/2 - French Fries behind old stock. When stocking up, best before and use by dates must be checked to ensure productssupply are used correct rotation Ensure there is sufficient of inthe following:
• Ifand stock is used out of rotation, older products will expire before they can be used, which • Fry bags boxes will affect the restaurant’s profit and may also result in stock shortages
• Accusalt dispenser (and spare) filled, and additional salt stored near station
• Oil (store near the station, 6 inches off the floor) • VatStock skimmer and pot Initiator/Chaser 24/7 - BOP: • Buns must be stacked to avoid crushing • Ensure sufficient stock is available. Any problems should be reported to a Manager • Condiments must be sufficiently stocked to meet demand, but not overstocked to cause excessive waste. Your restaurant’s guidelines on the amount of stock to remove should be followed • roll Chilled products such as sauces, cheese and lettuce should be tempered (warmed up) • Kitchen before being used for dressing. Ensure tempering times are followed
• Red border cloths
Lift cases of product with special care. Bend your knees and lift with your legs, not you back.Lift cases of product with special care. Bend your knees
Are you Ready to Work? Uniform
Uniform is neat and clean (including apron). Badge is worn. Hair is away from face, completely under hat. Hairnet is worn (if necessary)
How to Wash Hands Properly
Hands must be washed using the following steps to ensure proper cleaning takes place:
and lift with your legs, not your back
Caution
Equipment Checks
U.S. Operations and Training Manual
Ensure all required equipment © 2009 McDonald's Corp. is available and in good working condition. 2 Document Name
• Correct product (fries) is displayed on the vat display
1. Wet hands with warm water 2. Dispense one shot of AMH into the palm of the hand 3. Rub hands and wrists for about 20 seconds. Rub all areas of the hands including the front and back of the hand, between all fingers and around and under the nails 4. Rinse hands thoroughly in warm, running water. Allow the water to run downward from the wrist towards the fingertips 5. Dry hands completely using a hand dryer or paper towels. Never use an apron or clothing to dry hands Hands must be washed and dried thoroughly whenever they could have been contaminated and following the timed hand-washing system. This means every 30 minutes when working in the kitchen and hourly when working on the front counter, Drive-thru or dining area.
Is your Station Ready?
• Baskets and skimmers must be checked for broken or loose wires and a Manager informed if they are damaged • Accusalt dispenser is kept 1/2 to 3/4 full and the holes are clear • Oil must be filled to normal level line and be in good condition • Fry scoop is available (including spare) • Equipment, temperatures and timers are set up correctly
Fry Station Product
French Fries
Cooking Temperature 168°C
Cooking Time 180 secs (3 mins)
Holding Time 5 minutes
Stock 24/2
Ensure sufficient stock is available - 24 hours of dry stock and 2 hours in secondary chillers and freezers. • Check dates
1
Training Flyer - French Fries Basketing Fries Using a Frozen Fry Dispenser
Fry Racker Volume
Arch Fry Racker Weight
Arch Fry Racker Yield
Franke Fry Racker Weight
Franke Fry Racker Yield
The frozen fry dispenser is designed to load baskets evenly with frozen fries. Each hopper can hold two cases (one case per lane) of frozen Fries. Use only frozen fries to load the dispenser. You can dispense for one of three basket load settings to match your fry supply needs.
Low
350g
4 small fries
312g
3 small fries
Medium
450g
5 small fries
418g
5 small fries
Action
Description
7 small fries
Remove hash brown rack
Once the freezer has reached -18°C or lower, open the freezer door and remove the optional hash brown storage rack from the top of the hoppers
Check the hoppers
Check that the hoppers are empty. Discard any fries that are left in the hoppers
Open bag of fries
Tear open the fries case and gently remove one of the inner bags from the centre of the case. Pull the top seam of the bag completely apart. Be careful not to crush the fries
Fill hoppers
Place the bag at the top of the hopper inside the freezer. Gently pour the fries from the bag onto the hopper. Repeat until full. Each hopper can hold five to six bags of fries
Turn on lanes
Press and momentarily hold the green LANE ON/OFF button until the lights illuminate. Turn on each lane
Set load size
Press the green LOAD SIZE button repeatedly until the light illuminates next to your load size selection. Large is the default size
High
700g
8 small fries
625g
Arch Fry Racker set-up: • Ensure Arch Fry Racker is set up correctly • Ensure stainless steel plate is in the hopper prior to use • Place empty baskets on upper tracks Franke Fry Dispenser set-up: • Ensure Franke Fry Dispenser is set up correctly • Only dispense frozen fries into the fry basket when needed • Place empty baskets on the bottom shelf
Clean Area
• Area should be kept clean and tidy during the shift, using Clean-As-You-Go (CAYG) • Clean cloths should be used, and changed every 30 minutes • Floors should be kept clear, clean and dry
Handling French Fries Proper Handling for Quality French Fries
Fries should always be cooked from frozen. Never store fries in the walk-in refrigerator because they will dry out rapidly, and if they are cooked, the quality will be poor. Follow these guidelines when handling fries:
Load size changes can only be made when the green LOAD READY light is on
• Use only frozen fries to load the dispenser and to fill the baskets • Never refreeze thawed fries. Discard all thawed fries at closing time • Discard fries if you find ice in the packaging • Discard fries that are exposed if the case is damaged • Handle frozen fries with care to prevent breakage. If you drop the case on the floor the fries can break into small pieces
Basketing French Fries
Cooking French Fries Action
Description
Remove basket from dispenser
Use two hands to remove the basket. With an Arch fry dispenser, take the left hand basket from the lower track. A Franke frozen fry dispenser will dispense fries into baskets when the empty basket is pushed forward
Lower basket into vat
To ensure proper taste and texture, cook fries only in full vats, not in split vats. Without splashing, carefully lower the basket into the vat, ensuring all fries are submerged
Basketing means properly loading the right number of uncooked Fries into the fry baskets in which they will be cooked. Proper basketing presents customers with an appealing mix of different strand lengths of fries and helps you meet your ideal yield of Fries.
Basketing Fries Using an Arch Fry Dispenser
The Arch fry dispenser is designed to load baskets evenly and automatically. The hopper can hold a full case plus one inner bag of fries. Use only frozen fries to load the dispenser and to fill the baskets. You can set the dispenser for one of three basket load settings to match your fry supply needs. Action
Description
Open bag
Tear open the Fries case and gently remove one of the inner bags from the centre of the case. Pull the bag’s top seam apart completely. Be careful not to crush the fries
Fill hopper
Lift the hopper lid and hang it on the edge of the hopper closest to you. Empty the first bag by laying it in the bottom of the hopper and pulling it steadily from left to right towards the diverter and out of the hopper, letting the fries flow out in a level, uniform layer. Ensure that fries are frozen when being dispensed into the baskets. Do not shake or drop fries out of the bag as they break easily
Pay attention to timing. Never put 2 baskets of uncooked fries in the same vat at once, because the oil will cool to below the correct cooking temperature Use another vat, or wait at least until the duty timer sounds (30 seconds) before lowering a second basket into the same vat, so the oil temperature can recover Follow the correct pattern to produce the right volumes of fries and keep the oil hot enough to cook properly
Empty the second bag from right to left. Alternate the remaining bags from left to right Activate timer
Once the basket is lowered into the vat, the timer must be activated immediately. The cooking time for fries is 3 minutes (180 seconds)
Duty Timer
When the 30-second duty timer beeps, lift the basket from the oil. Hold it over the vat and shake it three or four times forward and back, then return it to the oil. Shaking the basket keeps the fries from sticking together
Deactivate timer
When the duty timer sounds again and the display flashes, deactivate by pressing the duty timer button again
Treat the fries with TLC as you prepare them - fries should be carefully lowered into the hopper to avoid breakages Close hopper
The lid should fit snugly without touching the fries. The lid prevents the fries from thawing and breaking
Set basket load weight
Turn the switch to the weight that corresponds to demand for fries. Keep the setting on medium or less. The setting should be set on high volume only during busy periods
Place baskets in dispenser
Discard cooked fries left in the basket. Fill the dispenser's upper guide with empty baskets. The baskets will slide towards the accumulator, which will fill them at pre-set intervals. The basket lift will carry filled baskets to the lower guide, where they will line up.
Return unused Fries
Return unused fries immediately to the freezer
2
Training Flyer - French Fries Action
Description
Action
Description
Lift and drain basket
When the timer sounds, deactivate the timer and remove basket from vat. Fries should be golden brown. Tilt the basket over the vat and drain for 5 to 10 seconds only. Fries left hanging over the vat will become limp and greasy
Fill scoop
Resting the wide end of the scoop flat on the dump tray, slide it away from you and under the fries.
Tilt scoop
Keeping the wide end of the scoop filled, shake the scoop gently from side to side until the fries all point down into the bag or box.
Raise scoop
Tip the scoop towards you, so the fries slide into the bag or box. Do not squeeze the box out of shape. Too much pressure from front to back will keep it from filling completely, while pressure on the sides will allow it to overfill. Do not tap the scoop or force it into the bag or box; the result will be an overfilled bag or box and sloppy presentation. To ensure customer satisfaction, fries should be filled to achieve the correct weight for each size.
While the fries drain, quickly check their colour. They should be golden brown in colour Shake and empty basket
Gently shake the basket over the vat to separate the fries and then empty them into the salting tray.Never mix old and new fries
• Large 160g • Medium 114g • Small 80g
Drain basket
Hang the empty basket over the vat so that the remaining oil can drain away
Immediately salt fries
Hold the Accusalt dispenser about 20cm (8 inches) above the fries. Dispense one shot (2.5g) per basket of fries regardless of whether basket has been racked at low, medium or high setting. Do not shake or move the dispenser because it pre-loads the correct amount of salt each time it is tipped upright. Shaking prevents the salt from flowing out evenly
Rack bag or box
Still holding the package and scoop together, gently place the bag or box in the fry ribbon rack. Slip the scoop up and out.
Holding fries
Fries must be served within 5 minutes of cooking. The quality timer will sound after the fries cooked in the associated fryer have exceeded this holding time, at which point they must be discarded into a red bin and recorded as waste.
When a promotional potato product is on the menu, an additional fry station divider should be used to split the salting tray into three sections. The section closest to the fry vats should be used for the promotional menu item
Note
Managing Fry Ribbon Rack
Fries must be hot and fresh, so package them only as you need them. Keep fries in the dump tray if you do not need them right away. Held too long in packages, fries cool off and become limp and soggy. Production Charts should be used to ensure appropriate holding levels are maintained. Mix salt into fries
Mix the salt with fries evenly using the fry scoop, gently mixing the fries two or three times
Keep all fries of the same size on the same row only, to ensure FIFO. The layout will depend on the fries product mix. Large
Small
Medium
Vat
Medium
Replace basket
Caution
While the fries were being salted, the oil was draining off the empty basket. Baskets should drain for 5-10 seconds, then be removed and replaced on the fry rack
The oil and equipment are very hot. Use extreme caution when handling the baskets. Use two hands when lifting and lowering baskets to avoid splashing hot oil
Bagging French Fries
Large
Small Vat
Oil Maintenance Oil Quality
Action
Description
Oil is one of the most important elements of the cooking process. To meet McDonald’s quality characteristics, filter the oil every day and discard it as soon as it starts to show signs of deterioration. Select off-peak periods to filter the oil.
Pick up scoop and fry box or fry bags
Pick up the fry scoop in one hand and a 1.5-centimetre (1/2-inch) stack of fry bags or a fry box in the other hand. If you are filling a fry box, open it by pushing in the bottom tab while gently holding the sides
To extend its life, protect the oil from carbon, air, salt, heat, water, and detergent.
Insert scoop
With the open side of the scoop facing you, insert its narrow end in the top bag in the stack or in the box
Hold scoop and package
To fill a bag, grip the scoop handle between your thumb and index finger. Press your remaining fingers against the back of the bag to hold it in place with the scoop inside it
To fill a box, hold the scoop in one hand and the box in the other. Do not squeeze the box
Enemies of Oil Enemy
Prevention
Carbon
Filter and clean the fryers every day to prevent carbon build-up on the sides of the fryers and in the oil from floating food particles. Carbon not only breaks down oil, it also causes poor heat transfer so more energy is required to fry properly
Air
Exposure to the air causes oil to break down. To combat this natural breakdown: • U se vat covers to cover the fry vats • During temporary slow periods of the day, keep the fryers at cooking temperature but cover them with lids • After the day’s frying has finished and after removing any food particles floating in the oil, turn the fryers off and cover the vats with vat covers until morning
Salt
Keep the oil free of salt and seasoning, as they cause the oil to break down faster
Heat
Make sure cooking temperatures are correct. Oil needs to be hot enough to cook, but no higher. When fryers are not in use, turn them off and cover them Having a fire-up schedule in place will help to maximise oil life and save energy costs
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Training Flyer - French Fries Enemy
Prevention
Water
Keep water far away from oil: • B e especially careful when filtering oil. Make sure every part of the filtering machine is completely dry before using it • Before reinstalling the exhaust filters after cleaning, make sure the fryers are covered • After washing fry baskets, do not hang them over the fryers until they are completely dry
Detergent
When filtering the oil, use the correct amount of KAY Fryer Cleanser. Never use KAY SolidSense All Purpose Super Concentrate (APSC) to clean the fryer
Oil Care During Shift
It is important to keep oil at the correct level. • Cover vats with lids when they are not in use during quiet periods • Wipe down the vat area. Use clean, sanitised red border cloths • T op up when the oil falls below the oil fill line. If the oil is too low, it may not completely cover the product, which means it won’t cook properly. Be careful not to overfill the oil. If there is too much oil, the temperature may be too low, which can result in undercooking. Oil must be filled to the normal level line • S kim vats regularly with a vat skimmer, and using a fry basket and a piece of kitchen towel. Place the kitchen towel in the bottom of the fry basket, then remove any fry debris from the oil and place it in the basket. This preserves oil quality and ensures that excess oil drains back into the vat, reducing oil waste
Profit Tip
Oil can break down if loose crumbs are left floating in the vat. This will mean that the vat must be topped up or the oil changed more often than necessary, affecting restaurant costs
Oil Safety
You must ensure the highest safety standards when you are working with hot oil to keep you and others free from harm. To reduce fire risks: • Always have oil in the vat before turning the fryer on • Clean the fryer ventilation grease trap and filters
Station Maintenance Clean Fry Station
It is important that the fry station is kept clean and organised at all times, as it is visible to all customers: • Clean the mirror, glass panel and ribbon rack with hand hot water and kitchen roll • Wipe excess salt and oil from the transfer tray and ribbon rack with a clean, sanitised red border cloth • Spray the fry scoop every 30 minutes. Clean it in the backroom sink using the 4-step cleaning method every 4 hours (wash, rinse, sanitise, dry) • Clean the salting tray; otherwise the fries will pick up excess oil and become too greasy, or will pick up excess salt and become too salty • Keep packaging area clean
Clean Floors
Sweep the floor. Wipe up or mop up any oil spills immediately to prevent slips or falls and to reduce fire risks.
Making People Feel Good In order to create a truly exceptional experience and to make people feel good, you must think like a customer. You have seen some examples of the ways you can make our customers feel good, such as: • Preparing fries that are Gold Standard by ensuring they are correctly salted • Making it special by handling the food with care throughout the cooking process • Having sufficient fries available to keep up with volume When you are working on fries it’s likely the Customer will be able to see you at all times. Have fun on the station and smile at the customers when you catch their eye. After you have practiced on the station, think about how else you could impact the Customer Experience by demonstrating the Vital Ingredients and interacting with customers on shift.
Be the Best at What You Do And remember you’ll be the best when you simply ‘Be You’. Look for opportunities to let your personality shine through when you’re working on the fry station and when you’re interacting with customers or Crew while on shift.
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