HAMBURGER - Smokaroma
Contents
1. HAMBURGER MODEL A975 Learn how to compete more effectively by merchandising and Operation and serving the best uo possible burger Merchandising Manual verytime COPYRIGHT 2007 SMOKAROMA INC TABLE OF CONTENTS Please read instructions before operating first time Model A975 Photo 3 Operations re 4 Description of Operation Cooker Operation General Necessary Accessories 5 Installation Where to Position the Unit Do s and Don t s Safety Tips Machine Adjustments Plate Adjustments Use Meat Balls Why Meat Section What to Order 6 Scoop Sizes and Portion Control Cooking the Meat How to Eliminate Red Edges from the Meat How Many Times Should You Cook the Meat 6 amp 7 What Else Can the Unit Cook 7 Cooking Chicken Breast on the IB Cooking Sausage on the IB Sausage Brands Serving Suggestions Cooking Hot Dogs on the IB Chicken Breast Salad MID FH Ra 8 Promoting Burgers 9 amp 10 Merchandising Aids Complimentary Foods Supplementary Foods Advertising and Promotional Aids 9 Figuring Food Cost 10 Pridap PINS qis pissasvosecereoe rue naa 10 Profit Projection for M2. 5 AMBER LIGHT Indicates when circuit board tells Triacs to apply power to roaster plug and therefore should indicate hamburgers are cooking 6 PRINTED CIRCUIT BOARD PART NO 3700 Controls cooking cycle Beeper signals end of cycle 7 TRIACS PART NO 3105 Applies power to roaster plug for cooking when signaled by circuit board 8 POWER CONNECTOR BLOCK ASSEMBLY PART NO 3570 Applies voltage to Top Plates hamburgers when lid is closed 9 TERMINAL BLOCK PART NO 3159 Provides junction for connecting wires 10 PLASTIC BACKING SHEET PART NO 3515 Provides insulation protection between plates and Metal cover Caution Do not operate unit without this part in place PARTS FOR NEW A975 INSTANT BURGER HAMBURGER COOKER 1 3445 3450 3460 3510 3515 3537 3565 3630 3635 3700 3450 DESCRIPTION TRIAC TERMINAL BLOCK POWER CORD ADJUSTMENT SLIDE BRACKET BOTTOM PLATE A950 A975 TOP PLATE A950 A975 KNOBS A950 A975 PLASTIC BACKING SHEET POWER CONNECTOR BLOCK ASSY CONTACT BLADE CONNECTOR BLK TO TERM BLK CORD ASSY WIRE THRU COIL ASSY CIRCUIT BOARD A975 CONTROL BOX A975 NO REQ UNIT Nee Ree Ne e e 3234 ENERGY COST COMPARISON IB GAS BROILER GAS GRIDDLE ELECTRIC GRIDDLE 25 2 32 2 80 6 40 Energy consumption based on 200 burgers in 8 hour days Note that the IB contains no heating ele
3. material items you can benefit from LIGHTNING FAST JUICY amp DELICIOUS FRESH COOKED HAMBURGERS Newspaper Advertisments A variety of Camera ready newspaper artwork for you to create your own local promotions Item No Description Z531 Laminated IB Posters 10 x 24 Z596 Gunslinger Spinner 7597 Laminated Gunslinger Easel 8 x 11 Z730 Full 4 Color Outdoor Banner 3 x 10 Z760 Laminated Chicken Filet Banner 17 x 24 Z510 Menu Clip ons Z520 Table Tents Z920 Instant Burger Aprons w pockets m MS nd aap copy HERE COMPLIMENTARY FOODS SUPPLIMENTARY SALES Burgers can be sold with potato chips corn chips French fries tator tots onion rings or potato salad Celery and carrot garnish a plate as vegeta ble strips Soups may also be served on the side A soft drink slush shake or beer is commonly purchased with a burger Don t forget paper plates napkins and cups FIGURING FOOD COST Assume your store sells hamburgers at 2 25 each Your delivered cost for hamburger meat is 1 80 per pound 2 oz 2 oz A oz per sandwich two balls size 20 scoop Meat cost per 4 oz sandwich 1 80 4 45 cents Meat 2 each 2 oz balls 45 Lettuce Tomato Pickle Onion Mayonnaise 25 Bun 12 Total Cost Burger 82 Selling Price Burger 2 25 Profit Burger 1 43 NOTE Each cheeseburger sells for 2 45 The cost of the cheese is approximately 20 per slice Profit
4. only a suggestion not a requirement Space limita tions have forced many successful operators to posi tion the unit where space is available Make sure the bottom plate is on the same ad justment step on both sides If cooking patties plates must be adjusted to just touch hamburger and then mash slightly PLATE ADJUSTMENTS lo 5 8 Pattie 3 to each Ib 1 2 Pattie 4 to each Ib Also Chicken Setting 3 8 Pattie 5 to each Ib 1 4 Pattie 8 to each lb Ounces of Balls Size per Ball per Ib 6 5 3 8 4 4 10 3 5 4 6 12 3 2 5 16 2 3 7 for different To adjust DO amp DON TS SAFETY TIPS 1 Do not season meat prior to cooking with salt or seasonings that contain salt Herbs Onions Bell peppers may be used To prevent plate pit ting remove patties before seasoning 2 Operate only on a 30 amperage dedicated cir cuit 110V 125V AC 3 Do not operate unit with drip pan in overflow condition 4 Only use a 3M 7447 Scotch Brite Pad for scrubbing plates 5 Always unplug before cleaning 6 The console may be cleaned by wiping with a damp cloth 7 Do not submerge console in water 8 Do not operate Instant Burger in defective con dition 9 Do not operate unit without plastic backing sheet in place See item 11 on page 13 Part No 3515 thickness of hamburgers loosen bottom plate adjust ment knobs beside drippings tub Then slide thickness adjustment spacer
5. TR 99 Fig 7 esl s After you cook a hot dog you must raise the lid and roll each hot dog 1 4 turn and cook once more CLEANING All parts which come in contact with the ham burgers may be removed and immersed in water for cleaning 1 To remove bot tom plate lift back of plate up ward and out See Fig 8 Fig 8 2 To remove top plate loosen the two knobs on top un til plate comes l apart from et p id m See Fig 9 Fig 9 3 Remove plastic insu lation sheet See Fig 10 y cum 4 To re 1 move drip a n pan lift out See Fig 11 CN Fig 11 ir c 3 FU U IMPORTANT USE ONLY A 3M 7447 SCOTCH BRITE PAD Scotch Brite cleaning pads are essential for cleaning the cooking plates Remove both plates as indicated above and im merse them in a mild soap solution Scrub with Scotch Brite pad until shiny Clean in between the double prongs In addition to the plates the insert pan and plastic drip pan may be removed and im mersed in soapy water for cleaning After cleaning top and bottom plates should be immersed in a 1 100 PPM chlorine solution This solution may be prepared by adding 1 2 tablespoon of liquid bleach to 1 gallon of water Then thor oughly dry and replace the plates on the Instant Burger CAUTION The top and bottom plates should be cleaned and disinfected once every hour as outlined above If this is not done the ha
6. element to heat up a griddle to heat up a hamburger the Instant Bur ger passes the energy directly through the hamburger and causes it to heat itself It does this economically automatically and in a fraction of the time necessary to cook hamburgers by ordinary methods In operation the hamburgers either in a ball or pre formed patties are place on the bottom plate The cover is closed The operator presets the switch at 1 or 2 The Start button is then pressed automatically starting the cooking cycle A sophisti cated electronic brain then takes over and monitors the energy to the hamburgers and automatically stops it at the correct degree of doneness The result is a delicious tasting meat This is especially true since no oil or grease is used to cook the hamburgers The unit can cook practically any type of ground of tenderized beef hot dogs sausage ground turkey It can reheat precooked chicken breast COOKER OPERATION GREEN LIGHT COMES ON WHEN POWERSWITCH BURGERS ARE DONE START BUTTON Fig 1 AMBERLIGHT DONENESS COMES ON WHILE COOKING SELECTOR SWITCH GENERAL Before cooking meat must be fully thawed with no icy spots It should however be kept under refrig eration It is also recommended that the hamburger meat selected have a fat content of 20 to 30 The operation of the Instant Burger is simple Plug the unit into a grounded outlet 115V 30 amp individual branch circuit Mov
7. increases by 20 cents for every cheeseburger sold The figures below are for hamburgers only Sales Profit Day Profit Month Profit Year 20 29 882 10 585 30 43 1 308 15 695 40 57 1 734 20 805 60 86 2 616 31 390 80 114 3 468 41 610 100 143 4 350 52 195 PRICING PLANS A 1 4 burger will cost you about 45 cents to make The remaining margin is your profit De pending on your location your pricing will have to be competitive to similar operations We urge you to use a quantity of two each for every cooking cycle Serve the two patties on each burger for the double burger appearance at the single burger price Your customer will consider it as ex tra value We surveyed normal listed pricing among large fast food chains in Tulsa Oklahoma The prices for burgers are generally higher in cities in the Eastern United States The following burger names are registered trade marks of McDonald s Inc Burger King Inc and 3 00 Me DET ose dgetsittieed 3 20 3 00 Whopper weCheese een oen 3 25 Wendy s Big 1 51 3 75 PROFIT PROJECTION FOR MINI BURGERS In many areas there is a demand for small bur gers sold in pairs and larger sets The mini burger strategy capitalizes on the trend toward finger foods and take out Mini burgers are generally sold in packages
8. of 2 4 6 and 12 packs These burgers generally center around a 2 ounce meat ball Ketchup onions and pickles routinely come on mini burgers COST PER BURGER 1 2 oz patty 1 80 Ib 23 2 Bread Dinner roll 12 3 Ketchup Onion Pickle 04 Total 39 Assume selling price is 1 00 per burger less cost of 39 equals 61 or 61 gross profit Sales Profit Day Profit Month Profit Year 80 49 1 470 17 640 100 61 1 830 21 960 140 85 2 550 30 600 160 98 2 940 35 280 200 122 3 660 43 920 PROFIT PROJECTION PER SQUARE FOOT Selling Price at 2 25 82 1 43 profit burger Sales Day Sales Week Gross Profit Week BURGER National Deli Avg Total Sales Instant Burger Only 100 of Avg Weekly Sales 4 000 945 24 Sales Avg Gross Profit 39 601 64 Square Feet 925 ft 4 Avg Weekly Sales 4 32 sq ft 236 25 sq ft SELL TWO BURGERS FOR THE PRICE OF ONE 3 00 PROMO TION This promotion capitalizes on the Instant Bur ger s efficiency for always cooking two balls at a time Use a 3 2 oz ball for meat portion Assume your cost for meat is 1 80 per pound Here s how to determine your profit Meat Cost 12 Scoop for a 3 2 oz meat portion 1 80 lb divided by 16 oz 0 11 meat cost oz 3 2 oz portion X 011 36 meat cost sandwich Cost per Burger Combo Sale 2 3 2 oz patties 36 each 72 2 buns 20 Ketchup Onions and Condiments 50 d Eum Total FoodCost 1
9. 42 Profit 1 58 DEMAND AND POPULARITY Hamburgers and cheeseburgers remain the 1 choice of menu items in both commercial and insti tutional foodservice EXPAND YOUR DELI MENU Hamburgers are so versatile you can create sev eral popular recipes for your deli menu Below are several examples Cheeseburger Add cheese to hot meat imme diately after cooking Diet Burger Fat is cooked out of the meat Natural juices remain Chili Burger Pour warm chili on top of patty If you serve chili dogs use the same chili product for the burger Slaw Burger Place slaw on top of patty Steak Burger Cover cooked meat with A 1 or other steak sauce Bar B Q Burger Add barbeque sauce with diced onions Bar B Q Boss Sauce Mix available from Smokaroma Inc Taco Burger Cover cooked burger with taco sauce or salsa Mushroom Burger Cook diced mushrooms under meat on IB machine Pizza Burger Add mozzarella cheese onion sweet peppers and mushrooms on a crusty roll Smokey Burger Add liquid smoke to meat after cooking Reuben Burger Add Swiss cheese and top with sauerkraut Bronco Burger Cook burger with diced onions between bottom plate and meat Serve with chili on thick sized toast You may vary each of these burgers with differ ent bun types Wheat and Sesame Seed are becom ing more common Pickles can be either sweet or dill Rather than using Mayonnaise use a sandwich spread and call it yo
10. critical to a worker s ability to perform efficiently and save the customer s time For convenience sake a small refrigerator should be positioned as close to the cooking station as possible Meat should be fresh thawed and cov ered in the cooler Covering meat allows it to hold moisture for longer periods Consider a point of use compact refrigerator if no existing refrigeration is nearby BUN TOASTERS Bun toasters eliminate soggy bread and improve 12 the quality of the finished burger Conveyor toasters are faster and easier to use in high volume opera tions The pop up toaster costs less consumes less energy and is recommended for low volume opera tors TOMATO ONION SLICERS These are sharp rugged work saving machines that cal slice a whole tomato in less than 2 seconds High volume operations would certainly welcome these time saving tools WORK TABLES If you don t plan to use self serve condiment bars you ll want a work table area to dress the cooked hamburgers The top of the table should be equipped with condiment holders and food contain ers Plastic or stainless steel containers should be small enough so five or more can fit on the work table without falling off The container should be shallow so the operator doesn t have to struggle to dig out pickles or tomatoes A separate stainless or plastic knife can be used for each condiment Plas tic squeezable bottles work well for ketchup mus tard or mayonna
11. e Power Switch to On The green light will come on indicating power is Doneness Selector switch may be posi tioned at 1 or 2 Position 2 will cook the product more thoroughly but less juicy than position It is suggested that position 2 be used on the first cooking in the morning when the plates are cold Then switch to position 1 for subsequent cookings The finished product may look less done than when cooked on the 1 setting when you first open the cover Remember the meat continues to brown for a short period after it finishes cooking If you coat the top and bottom plate surfaces with a thin coating of cooking oil before you start cooking the first time they will stay cleaner longer Fig 2 1 Hamburger patties must be the same weight to cook evenly Place hamburger ball or patty on each side of plate See Fig 2 Hamburger must be placed one on each side a hamburger portion on one side will not cook To cook one ham burger split into two equal parts and place one half on each side 2 Close cover Lid must be completely closed to lock in place 3 To cook press Start button Cook Amber light will come on immediately 4 When the amber light goes out and the green light comes on and the beeper sounds the bur gers are done If hamburgers are not cooked sufficiently close cover and press Start button again Do not press Start button more
12. econd time 2 Cooking uneven portion sizes will cause the smaller portion to cook faster than the larger portion Simply remove the smaller portion and cook the larger undone portion in the center with another single zap If a streak is visible simply move the last portion over an inch and leave top down approximately 15 additional sec onds Residual heat will generally remove the red streak without activating the cycle 3 Electrical shortfall low voltage The Instant Burger will cut off prematurely if it is not on a dedicated 30 amp 115 volt line Moreover the cord should not exceed 5 feet During peak hours operators may be experiencing an electri cal shortfall in voltage throughout an operation Use a voltmeter to measure actual voltage avail able while cooking WHAT ELSE CAN THE UNIT COOK 1 Precooked Chicken Breast Filets 2 Sausage Fine ground whole hog 3 Hot dogs Use all beef 8 to the pound COOKING CHICKEN BREASTS ON THE INSTANT BURGER Cook precooked chicken breast only Use frozen precooked chicken breast such as Tyson Mesquite flavored chicken breast These have the char marks on them Thaw the chicken breast completely before cook ing The suggested plate setting of cooking chicken breast is 1 2 inch thickness position 1 Place the Cook Position switch in position 1 2 Spray the top plate with no stick cooking oil 3 Place a thawed chicken breast on each side of the botto
13. ini Burgers Profit Projection Per Square Foot Sell Two Burgers for the Price of One 3 00 Promotion 11 Demand and Popularity 11 amp 12 Expand Your Deli Menu Enhance Your Menu with Heart Healthy Chicken Breast Grease Vapor Test Just Do It Important Owner Advantages Laying Out a Hamburger Station 12 Refrigerated Sandwich Bars Bun Toasters Tomato Onion Slices Work Tables Important Note ooa ves atria toin d 12 Trouble Shooting Outline 12 amp 13 Trouble I Cooks the Time When the Lid is Closed Trouble II Meat Green on One Side and Raw on the Other Trouble III Cooks for 5 Seconds at Well Done Position Then Turns Off Trouble IV Cooks All the Time Unless Rare Well Done is in Rare Position Trouble V Have to Push Start Button Several Times to Get Hamburgers Done Trouble VI Unit Keeps Blowing Triacs Trouble VIII Uneven Cooking One Side Cooks Other Side Doesn t Controls and Functions 13 Parts Identification 14 Energy Cost Comparison 15 MODEL A975 OPERATIONS DESCRIPTION OF OPERATION The Instant Burger represents the latest in modern cooking technology It uses a new scientific method of direct energy transfer to cook the meat Rather than using electricity to heat up an
14. ise Remember to keep sanitary conditions SELF SERVING CONDIMENT TRAYS This self serving condiment trays does not come with the Instant Burger however it is available for you from your local restaurant supply This four part tray houses vegetables over an enclosed bed of ice to keep them fresh and cool It is equipped with attached plastic tongs and can be placed outside the counter where customers can serve themselves This not only saves you the labor expense of dress ing the buns but allows customers to add what they individually want to their sandwiches IMPORTANT NOTE Finally the most important advice we can offer is to urge you to always cook with two meatballs rather then pre formed patties Why 1 Meatballs can be cooked consistently delicious and even 2 Meatballs are fool proof even for beginners to cook No tedious adjustments less training fewer problems You ll sell a better end product using meatballs You ll sell more burgers than otherwise 5 You ll make more profit 1 POWER SWITCH Applies power to printed Circuit Board 2 1 AND 2 SWITCH Selects mode of cooking 3 START SWITCH Starts cooking cycle when pressed 4 GREEN LIGHT Indicates machine is on When sequenced from green to amber and then back to green it indicates that power has been applied amber on green off and then removed amber off green on In that sequence it indicates when the hamburger is done
15. m plate 4 Press red cook button 5 When unit beeps open unit and turn over the chicken breast Close cover and press red button again Prepare bun Sprinkle chicken breast with Red Rub Place chicken breast on bun and serve COOKING SAUSAGE ON THE IB PREPARATION Spray on the top plate before each cooking This facilitates the browning process and prevents sausage from sticking NOTE Sausage creates a sharp odor when plates are not cleaned thoroughly COOKING PROCEDURE Always cook two pat ties ata time Give the sausage one zap by pressing the Start button Then turn the patties over and Zap again Portion Scoop Size Portions Portion Wt Per Lb 20 1 2 plate setting 8 2 0 oz 57 gms SAUSAGE BRANDS Since the fat content of sausage is unusually high buy a lean package of sausage Order the sau sage that 1s the most lean SERVING SUGGESTIONS 1 Sausage biscuit with gravy 2 Sausage and egg biscuit 3 Plain Sausage and cheese biscuit 4 Sausage egg and cheese biscuit COOKING HOT DOGS ON THE INSTANT BURGER Use all Beef hot dogs 8 to a pound To cook only one hot dog place in the middle between both plates See Fig 5 To cook two hot dogs put one in the center of each plate See Fig 6 Fig 6 To cook three hot dogs put one in the center of each plate and one between both plates See Fig 7 i
16. ments and requires no warming up On the other hand grills and broilers have to remain on and hot guzzling energy all day even when you are not cooking Energy is not wasted with the Instant Burger The Instant Burger consumes 2 46 KW hr when used at full capacity or approximately 200 burgers per hour If you are cooking less than full capacity you are not consuming the 2 46 KW hr We used the national average cost of electricity KW hr at 10 cents in our calculations We multiplied the 2 46 x 10 2 5 to cook 200 burgers on the Instant Burger The actual cost per burger is 0 00125 PRODUCT ANNUAL UTILITY COSTS 200 BURGERS A DAY FOR A YEAR INSTANT BURGER soni eresavosasszukvenxuuks due cuta 9125 3000 2000 1000 900 800 700 600 500 400 300 200 100 0 INSTANT BURGER GAS BROILER GAS GRIDDLE ELECTRIC GRIDDLE 91 25 847 00 1 022 00 2 336 00 ENERGY COST
17. o sign of any grease or buildup There is no indication of any smudge oil or grease vapors Try the test your self using a small hand mirror IMPORTANT OWNER ADVANTAGES 1 Should not require venting or hoods 2 Rapid Output 25 second average cooking time Facilitates fast and efficient customer ser vice Eliminates pre cooking and end of day waste Cash in on customer s demand for freshly cooked burgers Promotes faster stall turns or table turns 3 Super Energy Efficient No warm up period Does not consume energy during long slack pe riods 90 reduction over conventional equip ment broilers etc Does not heat up the kitchen 4 Unique Meaty Flavor No costly oils needed Burgers are moist and juicy not greasy Ideal for diet low fat conscious customers Instant burgers taste and sell better than other methods 5 Consistency Solid state circuitry insures con sistent doneness Unit is adjustable for different patty thickness 6 Fast Easy Clean Up Immediate clean up no waiting to cool plates Plates can be immersed in water 7 Designed To Minimize Space Requirements Compact and portable Ideally suited to front of the house cooking Attractive stainless steel construction 8 High Gross Profit of 62 Increases store prof itability LAYING OUT A HAMBURGER STATION REFRIGERATED SANDWICH BARS A well designed prep bar keeps topping at cold safe temperatures within fingertip reach This preparation area is
18. s cooks the fat out of the meat and leaves the natural juices in Below is a simple chart showing the effects of various degrees of fat con tent Lean Fat Ratio Cooking Effects Juicy and Moist Juicy and Good Recommended Moist and Good Dry Not Recommended 75 25 80 20 SCOOP SIZES AND PORTION CONTROL It is important that hamburgers be portioned equal in weight An ice cream scoop is ideal to per form this task Ice cream scoops come in a variety of sizes The larger the scoop size number the smaller the capacity To get a single quarter pound ball you will need a 8 scoop Stainless steel ice cream scoops have a round Uneven scoop measurement will cause uneven cooking Level scoop measurement correct for even cooking Disher Size Weight Ball Balls 2 Lb 6 5 oz 142 gms 8 4 oz 113 gms 10 3 5 oz 99gms 12 3 2 oz 91 gms 16 2 3 oz 65 gms 7 20 2 0 oz 57 gms 8 Recommended bowl and use a trigger spring mechanism that re leases the meat from the bowl Low volume operators will often be called on to cook just one burger sandwich To serve a standard 1 4 lb sandwich use the 20 scoop for two balls that you will combine on a single bun amounting to 2 x 2 4 oz sandwich Fresh meat taste better and sells better in the long run Display fresh meat and use an ice cream scoop to measure it Don t add salt or salt based seasonings
19. than twice Doing so will result in a bad smell and a dry product When amber light goes out and green light comes on open cover remove ham burgers and season with One Step Prep Mix 5 Ifone hamburger is sufficiently cooked and the other is not remove the cooked hamburger Place the uncooked hamburger equally across the center of the bottom plate Close cover and press Start button again If this happens con stantly see Trouble Shooting Outline Uneven Cooking of Hamburgers in Service Manual NECESSARY ACCESSORIES Instant Burger A975 UL and NSF Listings MACHINE ADJUSTMENTS 1 Check bottom plate adjustment for meat width comes with 1 bag One Step Prep Mix 1 8 Ice Cream Scoop 1 Spatula 1 Service Manual 1 Operations Merchandising Manual Free training when purchased directly from an au thorized factory representative Initial start up training and demonstration is included INSTALLATION Electrical requirements are 115 volts single phase 30 amp individual circuit required Unit must be grounded Shipping Weight is 37 lbs Dimensions Height x Depth x Width 7 6 1 2 in x 13 in x 23 in 16 2 cm x 33 cm x 58 cm WHERE TO POSITION THE UNIT Cleanliness is very important for appearance im age and sales The unit should be positioned in a manner where the open plates are never exposed to the public The back of the unit should face the public rather than the front control panel This is
20. to meat prior to cooking COOKING THE MEAT HOW TO ELIMINATE RED EDGES FROM THE MEAT There are three ways to eliminate the red edges Try to determine which is best suited for your situa tion 1 Set the cook switch to position 2 This is necessary when the plates are cold Then for a juicier hamburger switch to position 1 on subsequent cooking 2 Before cooking pat the rough edges of the raw meat This eliminates the raw edges by firming up the sides for a better looking finished product 3 Leave the lid down an extra 20 seconds after the green light appears The internal heat within the meat will continue to cook the edges Be labor efficient by starting the cook cycle then prepare the bun The burger will be completely done after an extra 20 seconds HOW MANY TIMES SHOULD YOU COOK THE MEAT Cooking two portions should ideally require just one press of the Start button Leave the lid down until you finish the bun This will not overcook the meat Pressing the Start button twice should not hurt the meat texture However if you cook your meat more than twice it will begin to toughen taste and smell bad The following factors determine how many times to start the cook cycle 1 Cold to slightly frozen meat will have the ten dency to push up the lid shutting off the cook cycle Hamburger may be completely cooked by making sure lid is completely closed and locked Then pressing Start button a s
21. under dripping tub to desired thickness Make sure both sides are at the same setting Retighten all knobs The spacer is stair stepped in 1 8 inch thick ness increments The bottom plate may be adjusted from 5 8 inch maximum thickness for 8 oz burgers to 1 4 inch minimum thickness for 2 oz burgers USE MEAT BALLS WHY Meatballs are much easier to cook than pre formed patties Fresh meatballs are fool proof even for the beginner The benefits of using meatballs far outweigh the disadvantages We strongly encourage you to portion ground beef with an ice cream scoop to form meatballs On the other hand pre formed patties can require tedious adjustments of the plates During formation most patty meat is pressed tightly together into the shape of a round patty When cooked on any equip ment compressed meat is usually dryer and tougher to eat than using freshly ground meat If you have and use the option of choosing meat go fresh meat balls MEAT SELECTION WHAT TO ORDER Fresh meat tastes and sells better in the long run Use fresh meat and an ice cream scoop to measure it Freshness is the key to flavor and repeat busi ness Frozen patties will not work Use fresh meat in bulk packs not tube packs After a few days of recording your sales you ll be able to determine how much meat to order twice each week Specify meat with at least a 20 fat content Your choices range from 2096 to 3096 fat The cooking proces
22. ur own Secret Sauce You may also serve the hamburger patty as an entr e and call it a hamburger steak ENHANCE YOUR MENU WITH HEART HEALTHY CHICKEN BREAST Cooked chicken breast is lean low in fat and cholesterol It is delicious and may be used for both sandwiches and entrees Diet Chicken Fat is cooked out of the meat Natural juices remain Cajun Chicken Use Cajun spice instead of Red Rub Bar B Q Chicken Use Bar B Q Boss Sauce Mix Mushroom Chicken Cook diced mushrooms on top of chicken Smokey Chicken Add liquid smoke to meat after cooking How about salad Chicken Breast Salad 1 Place chopped Iceberg lettuce in bowl 2 Add chopped or sliced tomatoes and onion 3 Top with shredded cheddar cheese 4 Slice cooked chicken breast into 1 2 strips and place on top of salad 5 Serve with favorite salad dressing Note Slice hamburger or franks may be substi tuted for chicken breast Also all meats may be heated or served cold GREASE VAPOR TEST JUST DO IT No it s not a common grill Direct Energy Transfer is a safer and more efficient cooking tool No grease is used when cooking with the unit Moreover there are no heating elements in this unique cooking process Most important micro waves don t require hoods Why should the Instant Burger Only steam vapors are emitted in the air For example when we place a huge mirror two feet above the unit and cook 200 burgers there is n
23. zard might be that over a period of hours there could be a growth of pathogens PROMOTING BURGERS ADVERTISING AND Advertising pays If the public doesn t know PROMOTIONAL AIDS you are pushing hamburgers they won t come to buy Develop a trial introductory offer to build traffic and repeat business Be aggressive promote and We Have a Variety of Full am e a advertise You ll speed up your pay back by invest Calar Toasters Spinners ing in outdoor banner table tents and advertising in Galle Tents local newspapers The purpose is to increase both burger sales and all other items such as gasoline and Menu Clips snack and soft drink sales Here are examples of There wonderful for window possible promotions displays and eye catching in store A Free Chips with purchase of Soda price promotions and Hamburger B Free Soda with purchase of Hamburger and Chips C Free Burger with any 25 00 or more purchase from deli D Buy a Burger at 50 cents with a fuel fill up for 25 00 or more E Free Burger with any 10 gallon purchase of gasoline F 3 00 buys two Burgers for the price of one Giant 10 Foot Full Color Banner This 3 ft x 10 ft plastic coated banner is ideal for a grand outside display MERCHANDISING AIDS Order Part 7730 Various merchandising aids are available to help you sell burgers Consult your area representative for pricing and availability The following is a list of the few point of sale
Download Pdf Manuals
Related Search