This document is an Equipment Operations Guide for Forced Air Fry Holding Stations used in Burger King restaurants. It covers three different manufacturers: Duke, H&K, and Franke. The guide provides instructions for starting up, checking temperatures, cleaning, maintaining, and troubleshooting these fry holding stations.

Function Description

The Forced Air Fry Holding Stations are designed to keep fried products, primarily fries, at an optimal serving temperature and quality using forced air technology. The stations are divided into zones (Duke and H&K models have two zones, Franke has multiple) to allow for flexible holding of products. The primary function is to maintain a target temperature of 160°F (+/- 10°F) to ensure product freshness and warmth.

Important Technical Specifications

While specific detailed technical specifications like power consumption or dimensions are not provided, the guide highlights key operational parameters:

Target Holding Temperature: 160°F (+/- 10°F) for all models.
Warm-up Time: All units require approximately 30 minutes to reach proper operating temperature. Franke models, when turned back on after cleaning in 24-hour restaurants, require 25 minutes to reach 170°F (+/- 13°F).
Temperature Measurement: Surface probes are used for Duke and Franke models, placed flat in designated locations (four for Duke, six for Franke). For H&K, an air temperature measurement is taken approximately 3/8" above the sorting tray surface in three locations.
Error Codes (Franke): The Franke model has an "E1" error code indicating a faulty temperature probe or controller, or values measured by the probe are outside the operating range.

Usage Features

The guide outlines the daily operational procedures for each holding station:

Duke Forced Air Fry Holding Station:

Start-Up:
1. Verify the unit is clean and assembled.
2. Power on using the ON/OFF switch. Zone 1 and Zone 2 have separate power switches.
3. Allow 30 minutes to reach operating temperature.
4. The equipment is ready for use.
Temperature Check:
1. Power on and wait 30 minutes for heat-up.
2. Clean residual oil and salt from temperature areas.
3. Place a surface probe flat in four specific locations, ensuring it doesn't cover a vent.
4. Wait for temperature to stabilize.
5. Record readings in the Quality Checks Log. If not compliant with 160°F (+/- 10°F), wait 30 minutes and re-check.

H&K Forced Air Fry Holding Station:

Start-Up:
1. Verify the unit is clean and assembled.
2. Power on using the ON/OFF switch. Both switches must be turned on to maintain proper temperatures.
3. Allow 30 minutes to reach operating temperature.
4. The equipment is ready for use.
Temperature Check:
1. Power on and wait 30 minutes for heat-up.
2. Using a thermometer probe, measure air temperature approximately 3/8" above the sorting tray surface in three specific locations.
3. Wait for temperature to stabilize.
4. Record readings in the Quality Checks Log. If not compliant with 160°F (+/- 10°F), wait 30 minutes and re-check.

Franke Forced Air Fry Holding Station:

Start-Up:
1. Verify the unit is clean and assembled.
2. Power on using the ON/OFF switch. The display shows "88.8".
3. Allow 30 minutes to reach operating temperature.
4. The equipment is ready for use.
Temperature Check:
1. Power on and wait 30 minutes for heat-up.
2. Clean residual oil and salt from temperature areas.
3. Place a surface probe flat in six specific locations, ensuring it doesn't cover a vent.
4. Wait for temperature to stabilize.
5. Record readings in the Quality Checks Log. If not compliant with 160°F (+/- 10°F), wait 30 minutes and re-check.
Temperature Settings Adjustment: A detailed procedure is provided to adjust the fry warmer temperature using the SET button and arrow buttons, involving a pass code (14) and changing a "LOC" parameter from "Y" to "n" to unlock settings.

Maintenance Features

The guide provides comprehensive cleaning and maintenance instructions for both non-food and food contact surfaces. A general warning is given that neglecting routine cleaning and maintenance will decrease the lifespan of the equipment.

Preparing to Clean (Common to all models):

Remove all product from the sorting tray and dispose.
Power the unit OFF.
Allow a minimum of 30 minutes for surfaces to cool before cleaning.

Daily Cleaning - Nonfood Contact Surfaces (Common to all models):

Required Cleaners: Multi-purpose cleaner or 3-in-1 peroxide, Degreaser.
Required Tools: Container, Degreaser spray bottle, 2 cloths, Scrub brush.
Instructions:
1. Wash with a detail cleaning cloth using multi-purpose cleaner or degreaser.
2. Use a red scrub brush for heavy dirt.
3. Continue wiping until dirt is removed.
4. Rinse with a separate red cloth.
5. Change solution or rinse water when visibly soiled.
6. Repeat for all soiled areas.
7. Allow to air dry.
8. Empty and rinse containers, return tools, and manage cloths (reuse for nonfood contact heavy/exterior cleaning or discard).

Daily Cleaning - Food Contact Surfaces:

Duke Forced Air Fry Holding Station:

Required Cleaners: Multi-purpose cleaner or 3-in-1 peroxide, KayQuat II sanitizer.
Required Tools: Scrub pad, Clean towels.
Instructions:
1. Turn off both zones and allow 30 minutes to cool.
2. Remove and clean lane dividers in a three-compartment sink.
3. Remove and clean the Fry/Food basket and Plenum Return in a three-compartment sink.
4. Remove and clean the Filter and Collection Pan in a three-compartment sink.
5. Wipe out crumbs and debris from the unit, then reinsert the cleaned Collection Pan and Filter.
6. Reinsert the Plenum Return and Basket, aligning tabs and slots.
7. Reinsert the Lane Dividers.

H&K Forced Air Fry Holding Station:

Required Cleaners: Multi-purpose cleaner or 3-in-1 peroxide, KayQuat II sanitizer.
Required Tools: Scrub pad, Clean towels.
Instructions:
1. Turn off both power switches and allow 30 minutes to cool.
2. Remove the dividers and sorting tray, and wash them in a three-compartment sink.
3. Using a damp cloth, wipe out any salt or debris under the salt tray.
4. Replace the grease catch pan, sorting tray, and dividers after drying.
5. For 24-hour restaurants, turn the unit back on and allow 25 minutes to reach 170°F (+/- 13°F).

Franke Forced Air Fry Holding Station:

Required Cleaners: Multi-purpose cleaner or 3-in-1 peroxide, KayQuat II sanitizer.
Required Tools: Scrub pad, Clean towels.
Instructions:
1. Remove all product and power off, allowing 30 minutes to cool.
2. Remove the Capping (A) and Fry Ribbon Rack (B) to access components.
3. Remove Tray Dividers, Sorting Tray, Filters, and Crumb Trays (components 1-4 from diagram/table).
4. Wash, rinse, and sanitize these parts in a three-compartment sink, then air dry.
5. Clean between the openings on the air inlet grate using a sanitized scrub pad, removing oil, salt, and debris.
6. Remove and clean the grate comb (located inside the fry station inner pan).
7. Use the comb to remove food crumbs from the air discharge grill by inserting teeth and moving downwards to dislodge debris.
8. Replace the comb in its holder.
9. Lift the air discharge grill, slide it sideways to lock it open, and wipe out all oil and debris from inside the air discharge opening with a clean, sanitized towel.
10. Reassemble the unit: replace crumb trays, then filters (resting on crumb trays with folded tabs holding them), then the sorting tray (overhangs resting level on the worktop, shallow end on the controller side).

BURGER KING Duke - Page 2

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