Stepping into Management Knowledge

Equipment Safety

4.19

Using the Thermodyne and Prince Castle

Thermodyne:  Allow 25-30 minutes warming up time before using the holding cabinet.  Once the unit has reached temperature of 80ºc the OUT light will start to flash, during the warm up the light will stay on.  The lids provided will be vented and un-vented and should be placed above the drawers to keep the food warm  Vented lids are for keeping products crispy – Jacket potatoes, Roast potatoes, Pies  Non vented lids are for keeping products moist – water must not be added to the drawers as this will interfere with the taste and quality of the product Prince Castle Units:  Allow 20 minute warm up time  Prince castle temps should always be set to 107oC top shelf and 90oC bottom shelf.  Lids on for keeping the products moist  Lids off for keeping the product crispy  Allow a 30 minute cooling down period before cleaning internal surfaces.  Always make sure that you set the red lights to green by pressing the grey buttons. This sets the timer for an hour and when it flashes red its time to record that temp in the hot hold log.  Do not hold food in water in the prince castle as the flavour and succulence of the product will escape and be replaced with water, breaking down the protein and spoiling the food. Due Diligence Procedures  All food that is to be placed in the hot hold units must be cooked/reheated to 75ºc (82ºc in Scotland)  The cookbook must always be followed for hot hold times  Products and temperature must be recorded on the Hot Hold record at the time of cooking  Any food not reaching above 65ºc should be discarded and recorded on wastage sheet. ASK QUESTION TO GROUP: At what temperature should food be heated or cooked to before it is placed into the hot hol ding units? CONFIRM CORRECT ANSWER:  All food should be heated to 75ºc (82ºc in Scotland) before being put into unit ASK QUESTION TO GROUP: Why is it important to check the temperature of the food regularly?

CONFIRM CORRECT ANSWER:  To prevent it dropping below 65ºc

Conclude the training exercise by allowing the trainees to practice cleaning the Thermodyne and Prince Castle.

Manager to record the training

Safety Assurance March 2016

Equipment Safety 4.19