Station Overview Preventative maintenance is one of the key ways to prolong the life of equipment in the restaurant. Being proactive and ensuring that all equipment is cleaned as well as maintained may prevent costly repairs. Following a cleaning and maintenance schedule can keep the restaurant’s equipment performing at Little Caesars ® standards so that perfect pizzas can be produced for our customers. Preventative Maintenance & Cleaning Job helpers are additional quick reference tools for each station. 3.14 CONFIDENTIAL Little Caesars®
Transcript
Station Overview
Preventative maintenance is one of the key ways to prolong the life of equipment in
the restaurant. Being proactive and ensuring that all equipment is cleaned as well
as maintained may prevent costly repairs. Following a cleaning and maintenance
schedule can keep the restaurant’s equipment performing at Little Caesars® standards
so that perfect pizzas can be produced for our customers.
Preventative Maintenance & Cleaning
Job helpers are additional quick reference tools for each station. 3.14CONFIDENTIAL
When the machine requires cleaning or maintenance, it is mandatory that the following steps be followed to prevent injury to you and other employees.
• Notify all employees present that you will be cleaning or servicing the equipment.
• Unplug equipment from its electrical socket.
• Attach an approved Tagout Tag (supplied by Little Caesars®) to the plug by threading the zip tie through the holes in the plug.
• Sign the Tag with your name and date.
• Complete the cleaning or servicing. If at any time during the cleaning or servicing you must leave the area, you must visually verify the Tag is still in place upon your return and prior to continuing work.
• Once cleaning is complete, notify all employees that you will be powering up the equipment.
• Remove Tag from machine. If Tag is attached to the cord, be careful not to damage the cord when removing.
• Plug in and power up the equipment.
• Complete information in Lockout/ Tagout log located in the Quarter Book. (Your store may have a separate log. Verify with your store manager.)
What equipment requires Lockout/Tagout?
Sheeter, Vertical Cutting Machines (VCMs), Cash Registers, Retarders, Dough Rounders, Heat Retention Units (HRUs), Cres Cors, Crazy Bread® Merchandiser, Soda Coolers, Soda Dispensers, Freezers, etc.
The equipment listed above is normally powered by electrical cords and plugs. If the above equipment at your location is not powered by an electrical cord and plug, do not attempt to clean or service the machine without instruction from you Manager.
What is Lockout/Tagout?When working with equipment run by electricity, it is necessary while cleaning or servicing to make sure that the equipment cannot be turned on while the work is being done. This brief summary of Little Caesars® Lockout/Tagout procedures will protect employees from injury such as being crushed by, struck by, thrown from or contacting live electrical elements due to unexpected start-up or restart of powered down equipment.
CONFIDENTIAL
Little Caesars®
NOTE: If employee who applied the tag is not available, to remove it the employee’s Supervisor shall:
• Verify the Tag employee is on site.
• Attempt to notify the Tag employee that their Tag is being removed.
• Remove the Tag.
• Ensure the Tag employee is notified that his/her Tag has been removed before he/she resumes work at the site.
NOTE: Ovens, Walk-in Coolers and any other equipment not powered by an electrical cord and plug (“hard-wired”) are not allowed to be serviced by employees. All servicing of any electrical components of this equipment must be performed by authorized service personnel.
Sheeters may be cleaned by properly trained employees that are at least 18 years old after receiving instruction from their manager.
If, at any time, a safety switch is defective or inoperable, the machine must be immediately locked out/tagged out by store management and the Area Supervisor/Owner Operator will be notified to arrange repairs.
Lockout/TagoutLockout/TagoutThis program is designed to keep all employees safe.
Electrical equipment must be unplugged for cleaning or repairs.
All electrical equipment must be unplugged when cleaning or making repairs with a Do Not Operate tag secured to plug.
Side 1 Side 2
Always Be Safe:Remember to
Lockout/Tagout
1. Notify all employees present that you will be cleaning or servicing the equipment.2. Unplug all electrical equipment from its electrical socket.3. Secure Lockout/Tagout card to the plug.4. Sign the Tag with your name and date.5. Complete the cleaning / servicing of the piece of equipment.6. Notify all employees that you will be powering up the equipment.7. Remove the tag and wipe off your name and date for its next use.8. Plug in and power up the equipment.9. Document Lockout/Tagout procedures in the Quarter Book.S
AFE
TY
ST
EP
S:
Safety
First!
Notify all employees when powering down and powering up equipment.
CONFIDENTIAL
Little Caesars®
Loading Pizza in theCres Cor• DO NOT stack pizzas on top of
each other in the Cres Cor. • Stacking pizzas will reduce the
effectiveness of the unit.• When boxes are stacked on top
of each other it will reduce air flow around the boxes.
Loading Crazy Bread® in the Cres Cor• When placing Crazy Bread® in
the Cres Cor, be sure that the bags DO NOT touch the sides of the unit.
• The newer units have a top shelf designated for Crazy Bread®.
Cleaning the Cres Cor• Cres Cor units should be cleaned
on a daily basis.
• Use only approved cleaner. Never use any abrasive materials or cleaners.
• DO NOT get Cres Clean on job helpers as it will remove the print.
• Wash, rinse and sanitize the unit at least once a day using soapy water, towel and Cres Clean.
• Make sure that the inside of the Cres Cor is being cleaned daily.
Checking Gaskets• Check the gaskets on the doors
for tears on a regular basis.
• Tears will reduce the units ability to hold heat.
• Replace gaskets as soon as they become damaged.
• Replacement gaskets can be purchased at ViaTech.
Correct Temperature of Cres Cor Unit• The temperature of the Cres Cor
should run between 155º F and 165º F.
• This is the most effective temperature to keep HOT-N-READY® products at the desired temperature and will also keep HOT-N-READY® products out of the temperature danger zone (41º F - 135º F)
Good To Know• Dirty Cres Cor gaskets prevent the doors from staying shut affecting
the temperature of the unit and causing it to work harder to hold the set temperature.
• Completing the temperature checks in the QuarterBook increases the awareness of equipment malfunctions which allows opportunities to address these issues before they can become costly.
• Crazy Bread® bags touching the sides of the Cres Cor can prevent proper air flow within the unit.
CONFIDENTIAL
Little Caesars®
Oven Conveyor Cleaning• The conveyor must be cleaned
on a weekly basis.
• Never clean the conveyor while it is moving
• Use a nylon brush and hot soapy water to clean the conveyor.
• While cleaning, use the conveyor motor to advance the conveyor to the next section.
• Never manually turn the conveyor.
• Wipe the conveyor off with a damp towel to remove excess grime.
Oven Conveyor Pan Cleaning• Some ovens may have a tray at
the end of the conveyor to catch debris from the bottom of pans.
• This pan should be emptied into the garbage and cleaned daily at the 3 compartment sink.
Proper Cleaning of the Oven• Ovens need to be cleaned at
least once a week.
• Use only hot soapy water and a towel to clean.
• Never use any abrasive cleaners or materials to clean.
• Only clean ovens in the morning when they are cold.
• Always wipe in the directions of the metal grain to avoid scratches.
• Wipe all surface areas of the oven with a towel.
• The ovens can typically be seen by customers so they should shine all day, every day.
• The number one attribute that customers look for in a restaurant is cleanliness!
• Replacement filters can be purchased at ViaTech.
Checking Oven Speed• Place an empty Crazy Bread®
pan lengthwise on the oven conveyor.
• Using a stopwatch, time from the moment the front of the pan enters the oven chamber until the moment the front tip of the pan exits the oven chamber.
• Refer to the ORG to verify that your oven is running at the correct speed.
• Check the conveyor speed once a month.
Oven Hood Stack Cleaning• The oven hood stack should
also be cleaned by a licensed contractor at least twice a year.
• Grease can build up in the stack and cause a fire.
• Have the same company check the condition of the belt on the fan.
• You can check to see if the hood is working properly by placing a piece of paper next to the filters.
• If the hood is in proper working order. The air flow should hold the paper against the filters.
Oven Control Center Fan Cleaning• Make sure that the fan at the
• Use the “in line” placement of pizza pans on the conveyor belt whenever possible. When using the staggered method, maintain a two (2) inch clearance between the pan and either side of the conveyor belt. Regardless of which placement is used, do not push pizzas into the oven chamber.
• Electric: The baking time for Round pizzas in an electric oven is eight (8) minutes. Deep Dish bake for eight (8) minutes then an additional two (2). Only seven (7) minutes are required to bake an Italian Cheese Bread®; five and a half (5 ½) minutes for a Crazy Bread®.
• Gas: Gas Ovens bake quicker than electric ovens. Round pizzas will bake in only five to seven (5 - 7) minutes depending on oven type. ICB is always one minute less than a pizza bake. Gas Ovens by model: BOFI (only) 5 minutes for single topping/6 minutes for multi-topping & Deep Dish Middleby Marshall 7 minutes Blodget/Mastermatic 7 minutes
• The Pizza Dress Station is responsible for the following areas: – Coordinate pizza orders with any additional products (salad/sandwich, Crazy Bread®, ICB,
Caesar Wings®) ordered on the same guest check for fastest service. – Communicate with the Landing Station whenever one of these situations occurs:
slice pizza special cut *pre-cook/par bake multiple pizza order *anchovy pizza ticket pick-up well done lightly done Crazy Bread® order *no sauce/no cheese *These special requests need to be communicated to Landing because a fresh, clean cutter must be used. A request for no sauce or no cheese usually indicates an allergy and can be dangerous for your customer should you use a “soiled” cutter.
Note: Marking the above pizzas with special instructions is important to make sure the customers receive the correct products.
To mark pizzas with no sauce, extra cheese, no cut pizzas, ½ sauce or special baking instructions, take a (BO) black olive and place on the edge of the crust. Communicate special instructions to the Landing, Cut & Package Stations.
• They must also: – Communicate with the Sauce and Cheese Station to ensure that the proper number of sheetouts
are being prepared according to the Build-to charts. – Assist the Manager or Coordinator in projecting accurate service times, which are based on the
number of orders that need to be made. Our goal is to get specialty pizzas into the oven within 2 minutes from the time the order is taken.
– Keep Core Menu pizzas up all day based on projection charts to facilitate HNR product service.
CONFIDENTIAL
Little Caesars®
Checking Oven Heat Shield Height• The heat shields at the end of
the ovens are often higher than they need to be.
• This will allow heat to escape and increase recovery times.
• Only adjust heat shields when oven is turned off and cold.
• Place a Deep Dish pan under the heat shield.
• Loosen screws and lower the heat shield to about ¼ inch above pan.
• Tighten screws and make sure that the Deep Dish pan passes under all parts of the heat shield.
Oven Blower Motor Cleaning• Gas ovens have blower motors
on the rear of the oven. These motors should be cleaned once a month.
• There will be one blower per deck.
• When the oven is turned off, use a soft bristle brush to remove any dust and debris. These brushes can be purchased through Blue Line Distributors.
• Cleaning the motor will help to prevent overheating and extend the life of the unit.
Checking Oven Conveyor Tension• Check the tension of the
conveyor weekly.
• If conveyor belt becomes too loose it could get caught in the oven chamber and damage the belt and/or the conveyor motor.
• Have the conveyor tightened immediately if it become loose.
Good To Know• Using an oven schedule to power on and off oven
decks as business dictates can prolong the life of the oven parts as well as reduce utility costs.
• The oven schedule can be found in the Operational Resource Guide (ORG).
CONFIDENTIAL
Little Caesars®
• Remove large debris from the top rail using plastic dough scraper.
• Clean using a towel and soapy water.
Retarder Top Rail Temperature Control• Some retarder units have a
separate temperature control for the top rail.
• Remove all prepped toppings from the top rail and store in the walk-in or in the bottom of the retarder overnight.
• If your retarder has a separate control for the top rail, you will need to shut off this top rail overnight to defrost.
• Be sure to open the drain so that excess water will drain overnight.
Proper Cleaning of the Retarder (Pizza Dress Table)• The retarder must be washed,
rinsed and sanitized every night.
• Use only soapy water and a towel to clean the retarder.
• Never use any abrasive cleaners or materials to clean.
Cleaning the Retarder Gaskets• Clean the gaskets on the doors
every night.
• Use only soapy water and a towel to clean the gaskets.
• If gaskets become torn or worn out, replace immediately.
• Replacement gaskets can be ordered from ViaTech.
Cleaning the Retarder Top Rail• The top rail of the retarder must
be cleaned daily.
• Pull plastic containers with prepped toppings out of retarder and transfer toppings into clean containers. Make sure to put the proper Day Dot on the container.
• Always rotate products using the FIFO (First In, First Out) method.
• Store products from Dress inside the retarder or walk-in while cleaning the top rail.
• Temperatures should be checked three times a day and recorded in the Temperature Control Log (In most stores this can be found in the Quarter Book).
• If the Quarter Book is not used in your store, create a temperature log in a note book and record the time, date, temperature and initials of the person recording the temperature
• Temperatures of the prepped toppings in the top rail should be checked 3 times a day to ensure they are being held at 41º F or lower.
• The temperature of the lower unit should also be checked to ensure the temperature is also 41º F or lower.
Cleaning the Retarder Condenser• The condenser will need to be
cleaned on a weekly basis.
• Blocked compressors contribute to most failures.
• The condenser is located behind a metal door on the retarder.
• When the radiator becomes blocked with dust and flour the compressor can overheat.
• Use compressed air or CO2 to
blow off condenser to remove debris from unit.
• You should only use compressed air when there is no exposed prepped food.
• The best time to clean the condenser is first thing in the morning or after close.
Checking the Retarder Thermometer• Make sure that there is a
working thermometer in the bottom of the retarder.
• Health departments will cite you with a critical violation if there is not a thermometer in the bottom of the retarder.
Ideal Freezer Walk-in Retarder Crescor Ham Beef It Sausage Pepperoni
Temperature 0 - 10º Under 41º Under 41º 155 - 165º Under 41º Under 41º Under 41º Under 41º
Tuesday Before 11 AM
Shift Change
8PM
Wednesday Before 11 AM
Shift Change
8PM
Thursday Before 11 AM
Shift Change
8PM
Friday Before 11 AM
Shift Change
8PM
Saturday Before 11 AM
Shift Change
8PM
Sunday Before 11 AM
Shift Change
8PM
Monday Before 11 AM
Shift Change
8PM
Equipment Product
Temperatures are to be taken and recorded at each time listed below. Always take temperatures using a sanitized digital thermometer and
resanitize between each product to avoid the possibility of cross contamination. If the product is between 42º and 45º F record the temperature
and check again in 30 minutes. If the product is still higher than 41º F after 30 minutes, product must be disgarded. If the original
temperature is over 45º F, throw the product away immediately, record temperature and draw an "X" through the number, then record waste.
You should use a digital thermocouple thermometer and always record the actual temperature that is shown on the thermometer.
CONFIDENTIAL
Little Caesars®
• After removing the feeder tube, you will need to remove the rubber seal from the feeder tube.
• Wash all removed parts in the 3 compartment sink.
• Remove the curled drum shaft.
• The drum shaft is heavy. Use two people to remove the shaft and be careful when placing into the 3 compartment sink.
• Be very careful when moving the drum shaft. Once removed from the machine, the drum shaft should be washed immediately, dried and returned to the machine.
• Remove any dough using a towel.
• Never use any abrasive materials as this could damage the Teflon coating.
• Prior to placing into the 3 compartment sink, turn the plastic dough scraper into the upright position as shown.
• Wash, rinse and sanitize and allow to air dry.
• Remove the cylinder shaped rounder drum by turning slightly in a counter clockwise direction and lift out of the machine.
• Never lay the drum on its side as doing so may cause it to bend or warp.
Proper Cleaning of the Rounder• You must be at least 18 years
old to clean and operate the rounder.
• Before cleaning or servicing, the rounder must be tagged out using the Lockout/Tagout procedures that are located in the ORG. The Lockout/Tagout kit can be purchased from ViaTech.
• Rounder needs to be washed, rinsed and sanitized once a day and sanitized every four hours of continual use.
• Handle all parts of the rounder carefully when disassembling as they can be easily damaged.
• After following the proper Lockout/Tagout procedures, remove the feeder tube.
Good To Know• No one under the age of 18 is allowed to operate or clean the dough rounder.• Never use an abrasive cleaner or scrub pad on the dough rounder as
this will remove the Teflon finish.• Never lay the dough rounder drum on its side, as this can cause the
drum to warp.• Never drop the drum or screw mechanisms into the dough rounder
base as this can result in damage to the rounder.• If someone forgot to clean the dough rounder after use and the drum
and screw are stuck together, DO NOT attempt to pound the screw out as this can damage the rounder.
• It is not necessary to turn off the dough rounder in between batches of dough unless dough production will be stopping for a long period of time.
• Do not wear loose aprons or clothing and be aware of long hair when operating the dough rounder. These objects can catch on moving parts of the machine and cause serious injury.
• Do not place hands in the dough rounder. • All parts of the dough rounder must be washed, rinsed, and sanitized
after use. Please note: Larger pieces (such as the auger, feeder tube, and drum) have to be flipped in the 3 compartment sink to ensure all surfaces are coming into contact with the wash, rinse, or sanitizer water during the cleaning process.
• To prevent injury, always ask for assistance when moving the dough rounder or removing heavy parts for cleaning.
CONFIDENTIAL
Little Caesars®
• When disassembling the sheeter remove the springs from the blades first.
• Place the springs into a small plastic container to avoid losing them.
• Replace lost springs immediately!
• Only remove one blade at a time and place it gently onto the table.
• Keep note of the numbers on the blades to make sure they go back in the same order.
• Clean the blades at the sheeter table to avoid damaging the blades in the 3 compartment sink.
• Use mild detergent to clean blades. Rinse and sanitize.
• Remember, you must be at least 18 years old to clean, disassemble or reassemble the sheeter.
Proper Cleaning of the Sheeter• You must be at least 18 years
old to clean the sheeter.
• Before cleaning or servicing, the sheeter must be tagged out using the Lockout/Tagout procedures that are located in the ORG. The Lockout/Tagout kit can be purchased from ViaTech.
• Open the sheeter cover.
• Some sheeter models may have screws that need to be removed before the cover can be opened.
• Remove screws and place in small plastic container.
• When disassembling the sheeter take care in the handling of the blades as they can be easily damaged.
• Blades that become damaged will no longer scrape excess dough and flour from the rollers and may affect product quality.
• Replacement blades can be purchased from ViaTech.
Production Note:• Final size: 2.5”w X 2.5”h• This is a sticker
CAUTIO
NCAU
TION
DO NOT:• Bypass safety features.• Operate, clean, move or
disassemble Sheeter if under 18.• Move Sheeter by yourself.
• Put hands inside while Sheeter is on or plugged in.
CAUTION
P R E C A U C I Ó N
C A U T I O N
IF UNDER 18 DO NOT clean, move or disassemble sheeter.sI Es mENOR DE 18 AñOs NO limpie, mueva o desarme el sheeter.DO NOT put hands inside while sheeter is on or plugged in.NO meta sus manos dentro del sheeter cuando esta encendido o conectado.DO NOT bypass safety features.NO omita las funciones de seguridad.
•
•
•
•
••
sHEETER
CONFIDENTIAL
Little Caesars®
Sheeter TroubleshootingIf the sheeter will not turn on, follow these steps:
• First check to make sure the sheeter is plugged in.
• If the sheeter is plugged in, check the circuit breaker to make sure it has not been tripped.
• If this is a recurring issue, there may be a short in the sheeter or the wiring in the building. Have a licensed electrician check the wiring.
• After checking the power source, you should check to make sure that all safety switches are working properly.
• The sheeter should not run when open. If it does immediately discontinue use and call for repair.
• The sheeter has a safety switch located on the motor.
• This switch can be tripped if there is a power outage or the motor has been under a heavy load.
• If the sheeter is not running, check this switch to verify that it is in the correct position.
• Open the rollers to the largest setting to make it easier to clean all surfaces of the rollers.
• Never manually turn rollers.
• Never bypass any safety switches or clean the machine while it is plugged in.
• Clean the rollers of the sheeter with a damp towel.
• When placing the blades back into the machine match the numbers on the blades to the appropriate number on the sheeter.
• Make sure that all springs are replaced and none are missing.
• The springs keep the appropriate tension on the rollers to prevent build-up of dough and flour.
• When the sheeter has been reassembled make sure to allow time to air dry completely before use.
• Before powering up the sheeter, make sure all Lockout/Tagout procedures have been followed and recorded.
Good To Know• Replace sheeter blades as soon as they become
damaged to prevent product quality issues.
• Never use extra flour as a remedy for damaged sheeter blades as this will affect the final bake of the product and increase food cost.
Top Roller
Bottom Roller
Round
Anets 5 5
Somerset 5 5
Deep Dish
Anets 5 5
Somerset 5 5
Crazy Bread®
Anets 5 N/A
Somerset 5 N/A
CONFIDENTIAL
Little Caesars®
• Using the yellow lever on the left of the clock face, adjust the time until it reads correctly.
• This lever will only work in one direction. If you would like to go back to an earlier time, you will need to cycle through until the correct time is displayed.
• After adjusting the date and time stamp, replace the cover.
• Follow Lockout/Tagout procedures before plugging the time clock back in.
• Using a scrap piece of paper, check that the correct date and time is displayed.
• If the information is still incorrect, adjust the time by repeating the previous steps, making sure to continue following the Lockout/Tagout procedure.
Proper Time Clock Maintenance• Time clocks will need to be
adjusted after power outages.
• They will also need to be adjusted in the fall and spring for Day Light Savings time change.
• Time clocks must stay updated at all times.
• The time clock must be unplugged and tagged out using the Lockout/Tagout procedures that are located in the ORG. The Lockout/Tagout kit can be purchased from ViaTech.
• Remove the cover using the key provided.
• Using the lever on the right of the clock face, adjust until the correct day of the week and date are showing.
Preventative Maintenance & Cleaning StationCARD 15: Time Clocks
CONFIDENTIAL
Little Caesars®
• This seal must be cleaned in the 3 compartment sink.
• Remember, you must be at least 18 years old to clean, disassemble or reassemble the any part of the VCM.
• If this seal becomes damaged, replace immediately. A replacement seal can be purchased at ViaTech.
• Remove the inspection lid and clean in the 3 compartment sink.
• Remove any excess dough from the bowl using the white plastic dough scraper.
• Clean the rest of the bowl using a damp towel.
Proper Cleaning of the VCM• You must be at least 18 years
old to operate or clean the VCM.
• Prior to dissembling, pour warm water (70º F) into bowl of VCM.
• Turn the VCM on for a count of 2 seconds.
• Turn off and allow water to soak in bowl for 2 minutes before cleaning.
• This soaking will loosen any dough in the bowl and make it easier to clean.
• Empty water out of VCM.
• Before cleaning or servicing, the VCM must be tagged out using the Lockout/Tagout procedures that are located in the ORG. The Lockout/Tagout kit can be purchased from ViaTech.
• Before cleaning the VCM you must disassemble the machine.
• Always remove the blade when cleaning. If the blade is not properly cleaned it could become rusted to the shaft.
• Gently remove the white seal from the lid of the VCM using a plastic dough scraper.
• VCM should also be sanitized after four hours of continual use.
• Once the new seal has been hand tightened in straight, you may use the wrench to tighten the seal.
• Do not over tighten the seal. It only needs to be tightened until snug.
• If after you have replaced the seal it still leaks, check to see if you can tighten it further.
VCM Troubleshooting• If the VCM takes longer than 90
seconds to mix, you will need to get your machine serviced.
• Check to make sure the blade spins clockwise.
• Replace blade as soon as it becomes damaged.
• New blades can be purchased at ViaTech.
Good To Know• Running the VCM with only water in it does not clean the VCM and
may cause the motor to burn out faster.
• Damaged VCM blades can cause improper mixing times, dough inconsistency, and possible physical contamination of dough with metal particles from the blade. Replace damaged blades immediately.
• Leaking VCM seals can cause product quality issues and can in turn damage the motor.
• Replace VCM seals immediately if they begin leaking.
• Mixing dough for more than 90 seconds in the VCM can raise the internal temperature of the round dough over 85º F. This can greatly reduce the life span of the yeast and cause product quality issues. If your VCM requires longer than 90 seconds to mix dough have it serviced immediately.
Good To Know• The walk-in cooler temperature should be between 34º F and 40º F
degrees for the best product quality.
• If the walk-in temperature is above 41º F contact your manager, supervisor or owner immediately.
• The walk-in should not be used to cool down hot pans. This will raise the temperature of the walk-in putting all of its contents in the temperature danger zone.
• If the restaurant experiences a power outage it is necessary to reset the defrost timer on the walk-in to make sure it does not go into defrost mode while the store is open.
• A minimum of 2 thermometers are recommended for the walk-in cooler: one in the front and one in the back.
• If the walk-in is not holding temperature and the fans are running, add plastic containers with ice and monitor the temperature closely to ensure it does not rise above 41 degrees.
• The installation and use of walk-in curtains at the door will help maintain the walk-in temperature.
Equipment and Product Temperature Check:
Ideal Freezer Walk-in Retarder Crescor Ham Beef It Sausage Pepperoni
Temperature 0 - 10º Under 41º Under 41º 155 - 165º Under 41º Under 41º Under 41º Under 41º
Tuesday Before 11 AM
Shift Change
8PM
Wednesday Before 11 AM
Shift Change
8PM
Thursday Before 11 AM
Shift Change
8PM
Friday Before 11 AM
Shift Change
8PM
Saturday Before 11 AM
Shift Change
8PM
Sunday Before 11 AM
Shift Change
8PM
Monday Before 11 AM
Shift Change
8PM
Equipment Product
Temperatures are to be taken and recorded at each time listed below. Always take temperatures using a sanitized digital thermometer and
resanitize between each product to avoid the possibility of cross contamination. If the product is between 42º and 45º F record the temperature
and check again in 30 minutes. If the product is still higher than 41º F after 30 minutes, product must be disgarded. If the original
temperature is over 45º F, throw the product away immediately, record temperature and draw an "X" through the number, then record waste.
You should use a digital thermocouple thermometer and always record the actual temperature that is shown on the thermometer.
CONFIDENTIAL
Little Caesars®
• When the can opener blade becomes dull or is not cleanly removing the can lid from the can it is necessary to change the blade.
• New can opener blades can be ordered from your Blue Line distributor.
Changing the Can Opener Blade• Place the can opener on a table
with the blade facing up.
• Using a screwdriver, remove the screw that holds the blade in place.
• Carefully remove the old blade and discard it immediately.
• Place the new blade into the designated area and fasten it back in place with the screw.
• Wash, rinse and sanitize the can opener before use.
Preventative Maintenance & Cleaning StationCARD 23: Can Opener & Air Intake Duct
Good To Know• The can opener must be washed, rinsed and sanitized after every use.
• Never use a damaged blade to open cans as they may cause the product to become contaminated with physical debris.
• Take precaution when disposing of used blades as they may tear through can liners.
• Always clean and sanitize the tops of cans before opening to prevent the products from being exposed to contaminants.
Can Opener
• Locate where the air intake ducts are in your restaurant.
• These ducts are commonly found on the ceiling.
• Using an OSHA approved ladder, remove the vent grate that covers the duct.
• Measure the size of the duct opening in order to select the proper size filter.
• Clean the vent grate with soapy water and a cotton towel.
• Air dry the vent grate completely before installation.
• Place the filter so that it is completely covering the duct opening (between the opening and the vent grate).
• Secure the vent grate back in place.
Air Intake Duct
Good To Know• Replace Air intake filters every 3 months to restrict
excess flour, dirt and dust from entering your HVAC system.
• The best practice when working on a ladder is to work in a team of two people for additional safety.
CONFIDENTIAL
Little Caesars®
• Loosen the “off arrow” screw and slide it along the edge of the timer circle to the desired time for the lights to turn off. Tighten the screw in this position until the arrow does not slide, do not over tighten.
Test Lights• Below the circular timer there is
a switch that allows the lights to be turned on and off manually. Use this switch to test that the lights and/or signage are in working order.
Setting the Current Time• Open the door of the timer
box to reveal the circular timer mechanism.
• Pull the circular timer toward you and then turn clockwise until the metal arrow that is attached to the center of the circle is pointing at the current time and then release the timer.
Setting On and Off Times• On the circular timer you will find
two metal arrows attached with screws to the outer edge of the circle. The screw that will pass the current time arrow first when the timer moves clockwise is the “on arrow”. The screw that will pass the current time arrow second in turn is the “off arrow”.
• Loosen the “on arrow” screw and slide it along the edge of the timer circle to the desired time for the lights to turn on. Tighten the screw in this position until the arrow does not slide, do not over tighten.
Blue Line DistributionAlong with food delivery, Blue Line Distribution is also your contact for replacement smallwares and equipment parts. These replacement items can be purchased using your Blue Line order form, or by contacting the Equipment Division at your local distribution center listed below.
Los Angeles, CA(714) 970.6798
Dallas, TX(972) 522.0013
Detroit, MI(800) 841.5547
Stockton, CA(209) 462.6275
Atlanta, GA(770) 368.0700
Seattle, WA(253) 922.6896
Orlando, FL(407) 851.9336
Logan Twp, New Jersey(856) 467.0641
Chicago, IL(708) 862.1513
Greensboro, NC(336) 273.9301
Phoenix, AZ(602) 233.2244
Toronto, Canada(905) 822.7776
Columbus, OH(614) 497.9610
Salt Lake City, UT(801) 355.2429
St. Louis, IL (618) 875.9589
Calgary, Canada(403) 291.8925
Corporate Office(800) 447.1933
ViaTech Publishing SolutionsAdditional replacement parts for your equipment can be purchased through ViaTech Publishing Solutions. Parts can be ordered directly at the contact information found below, or by using their ordering website. The ordering site can be accessed by visiting the Little Caesars® Forum and locating the “ViaTech” link under the “Quick Links” section.
For additional equipment maintenance information, look under the equipment maintenance resource guide on the Blue Line tab of the Little Caesars® Forum. This guide contains many useful resources including:
• Spec Sheets
• Owner’s Manuals
• Maintenance Manuals
• Warranty Info and Contacts
• Service Information
• Manufacturers Information
• Helpful Videos
• New Equipment Notes
• Director Notes
• Blue Line Locations & Contacts
Note: Some equipment and replacement parts may not be available through Blue Line and ViaTech. If you are unsure of where to purchase the parts needed, contact your Franchise Zone Manager.
