DKT Checklist Fry Station

Pours frozen fries into the fry basket before lowering the basket into the shortening. Never fills the basket more than halfway.

Lowers the basket into 350 degree shortening and presses the correct timer. Shakes the basket while its in the shortening to separate the fries. Total cook time 2:45.

Raises the basket and drains for 15 seconds after timer sounds; pours fries into fry dump.

Shakes salt on the fries in a W pattern from back to front.

Mixes the fries with the fry scoop

Portions the fries for orders. Uses a fry scale to verify proper portioning as needed

3 minutes during rush only

Recognizes the correct sizes: Small 3 oz. Medium 4-1/2 oz. Large 6 oz.

Places the onion rings into the basket before lowering the basket into the shortening. No more than 3 Large orders (4 medium orders) per basket.

Lowers the basket into 350 degrees shortening and presses the correct timer. Total cook time 1:45

Raises the basket and drains for 15 seconds after the timer sounds.

Uses the tongs to portion onion rings into the carton for serving and serves immediately. Places the smaller onion rings in the carton first, followed by larger onion rings; 8 to 10 for medium and 12 to 15 for large.

Places the hash brown sticks into the fry basket before lowering into the shortening. cooks only what is needed and never places more than six orders (24 sticks) in a basket at one time

Lowers the basket into 350 degrees shortening and presses the correct timer. Shakes the basket in the shortening to separate hash brown sticks. Total cook time: 2:45.

Raises the basket and drains for 15 seconds after timer sounds.

Uses fry scoop or tongs to place 4 hash brown sticks into small fry bag for immediate serving, or places the hash brown sticks in a pan with a drain rack under the heat at the fry station.

10 minutes during rush only! Time Receipt or timer set; discard after time expires.

Places frozen pies into the fry basket before lowering the basket into the shortening. Does not cook the pies in vat dedicated to Whatacatch or onion rings.

Lowers the basket into the 350 degrees shortening and presses the correct timer. Total cook time: 7:00.

Raises the basket and drains for 15 seconds after the timer sounds'

Use the tongs to remove pies from the basket and place them in pie cartons.

Labels the pie cartons with the correct flavor of pie and the Use By date and time: 2 hours. Stores the pies horizontally at the fry station, or in the pie cabinet.

Places Frozen Whatachicken filet(s) in the divided fry basket starting from back of the basket to the front. When placing the filets in the basket ,alternates the position of the thick , shoulder side of the filet from the left side of the basket to the right side of the basket. When frying fewer than 5 filets , spaces the filets evenly in the fry basket.

Places Frozen SPICY Whatachicken filet(s) in the divided fry basket starting from back of the basket to the front. When placing the filets in the basket ,alternates the position of the thick , shoulder side of the filet from the left side of the basket to the right side of the basket. When frying fewer than 5 filets , spaces the filets evenly in the fry basket. Uses the fryer designated for SPICY CHICKEN ONLY.

Lowers the basket into the shortening and presses the timer. Total cook time: 7:15

Raises the basket when the timer sounds and follows the proper procedures for checking the internal temperature of the chicken to 165 degrees.

Uses the black -handled tongs to place Whatachick'n filets in a transfer pan containing a drain or trivet . Moves the filets to the make-up table for Whatachick'n sandwich assembly or places them uncovered in a hot hold cabinet; 30 minutes hot hold time.

Calibrates and sanitizes the thermometer correctly

Inserts the thermometer into the thickest part of each chicken filet; Starts at the back of the divided basket and works toward the front.

Verifies the internal temperature is 165 degrees or above. If the internal temperature is less than 165 degrees sanitizes the thermometer and checks another piece of chicken. Continues to cook the chicken in 30 second increments until the internal temperature is 165 degrees or above.

Uses the appropriate spatula (grilled) or tongs (fry station) to move the chicken to the bun crown on the make-up table, or to a holding pan.

Places the Whatachick'n Strips into the fry basket before lowering the basket into the shortening. Cooks only what is needed: never places more than 12 strips in a basket at one times.

Lowers the basket into 350 degree shortening and presses the Whatachick'n Strips timer over the fryer. Whatachick'n Strips must be covered by shortening . Total cook time 6:30.

Raises the basket and allows the Whatachick'n strips to drain 15 seconds after timer sounds.

Uses the tongs to place the Whatachick'n strips into a transfer pan to move them to the make-up table for assembly or place them in a hot hold cabinet for 30 minutes

Ensure the Whatachick'n Strips are held uncovered in the hot hold cabinet (dry environment) for no more than 30 minutes.

Uses the tongs to place the Whatacatch filets in the divided fry basket before lowering into the shortening vat designated for whatacatch

Lowers the basket into the 350 degree shortening and presses the correct timer, Total cook time : 4:30

Raises the basket and allows the Whatacatch filets to drain for 15 seconds after the timer sounds.

Uses the tongs to remove the Whatacatch filets and places them in a transfer pan. Moves the filets to the make-up table for Whatacatch assembly.

Is it Wrapped correctly. (Like a large sandwich )

Was the Whatacatch filet cooked in only the vat dedicated to Whatacatch or Onion rings?

Checks to see if the Whatacatch filets reach a minimum internal temperature of 165 .

Folds a sheet of white wrap lengthwise and lines the bottom of the Universal box; avoids blocking the vent holess

Places a 4 oz gravy cup (with lid) containing 3 oz. of tarter sauce on the top edge of the Universal box. uses the tongs to place two Whatacatch filets flat on their side on the bottom edge of the box.

Places a medium order of fries inside the Universal box. Resting them next to the filets.