Kitchen Coach - 3 Fryers

• Audit Title

• Document No.

• Location

  Select Cafe Centraal Stubby's Museum Bel Air Highland House Solly's

  • Cafe Centraal
  • Stubby's
  • Museum
  • Bel Air
  • Highland House
  • Solly's

• Conducted on

  Date

• Prepared by

• Personnel Present During Service

General Cleaning

• When the temperature was set to 350 degrees the actual temperature reading was....

  < 10 degrees

  > 10 degrees

• Waste Materials Removed from Kitchen?

  Yes

  No

  N/A

• Were all fryers filtered prior to Kitchen Coach's arrival?

  Yes

  No

  N/A

• Floor cleaned of spilled oil?

  Yes

  No

  N/A

• Surrounding Area Wiped Down of all spilled/splattered oil?

  Yes

  No

  N/A

• Was oil topped off to appropriate level by KC technician?

  Yes

  No

  N/A

Fryer #1

• Type of filtering done

  Select Screen Polyurethane Paper Carbon Pad Centrifuge Micro Net Boil Out Magiclean Sparklaid Magnesol

  • Screen
  • Polyurethane
  • Paper
  • Carbon Pad
  • Centrifuge
  • Micro Net
  • Boil Out
  • Magiclean
  • Sparklaid
  • Magnesol

• How much oil was used to fill fryer? (gallons)

• Oil was last changed......

  Date

• Before Filtering/Boil out

  Media

• After Filtering/Boil out

  Media

Fryer #2

• Type of filtering done

  Select Screen Polyurethane Paper Carbon Pad Centrifuge Micro Net Boil Out Magiclean Sparklaid Magnesol

  • Screen
  • Polyurethane
  • Paper
  • Carbon Pad
  • Centrifuge
  • Micro Net
  • Boil Out
  • Magiclean
  • Sparklaid
  • Magnesol

• How much oil was used to fill fryer? (gallons)

• Oil was last changed......

  Date

• Before Filtering/Boil out

  Media

• After Filtering/Boil out

  Media

Fryer #3

• Type of filtering done

  Select Screen Polyurethane Paper Carbon Pad Centrifuge Micro Net Boil Out Magiclean Sparklaid Magnesol

  • Screen
  • Polyurethane
  • Paper
  • Carbon Pad
  • Centrifuge
  • Micro Net
  • Boil Out
  • Magiclean
  • Sparklaid
  • Magnesol

• How much oil was used to fill fryer? (gallons)

• Oil was last changed......

  Date

• Before Filtering/Boil out

  Media

• After Filtering/Boil out

  Media

Important Reminders

• -Filter EVERY night to remove all organic matter that contributes to breakdown of oil
  -Cover the fryer when not in use to prevent oxidation
  -Make sure oil temperature is never above 350 degrees
  -Color of oil is NOT an indication of quality. Chefs MUST taste see and smell quality of food to determine the expiration of oil.

Conclusion

• Pictures of issue potential

  Media

• Notes:

• Signature of Technician

  Sign