EQUIPMENT MANUAL STANDARD OPERATING PROCEDURES. Published by International House of Pancakes, Inc

EQUIPMENT MANUAL STANDARD OPERATING PROCEDURES Published by International House of Pancakes, Inc. © 2002 International House of Pancakes, Inc. All ri...
Author: Norah McCormick
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EQUIPMENT MANUAL STANDARD OPERATING PROCEDURES Published by International House of Pancakes, Inc.

© 2002 International House of Pancakes, Inc. All rights reserved. No part of this publication may be disclosed, reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of International House of Pancakes, Inc.

TABLE

IHOP Standard Operating Procedures

OF

CONTENTS

EQUIPMENT MANUAL

Table of Contents Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .v Preventive Maintenance Schedule . . . . . . . . . . . . . . . . . . . . . . . . . . . . .vii

Deep Cleaning and Preventive Maintenance Chart . . . . . . . . . . . . . . . . . . . . . .viii Repair and Maintenance Log . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .xi IHOP Scope of Work for One-Year HVAC Maintenance Program . . . . . . . . . . .xii Stainless Steel Equipment Care and Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . .xiii Front-of-House Equipment

Automatic Coffee Brewer - Bunn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 Automatic Coffee Brewer - Gemini Gem 12 . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Automatic Coffee Brewer - Gemini 612 Digital . . . . . . . . . . . . . . . . . . . . . . . . . .5 Baby Changing Station

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Bread and Bun Warmer

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Central Vacuum System

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

CO-2 Tank

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Dipper Wells

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Glass Filler with Ice Bin

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Hot Chocolate Machine

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Ice Cream Cabinet

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Iced Tea Machine

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

Juice Dispenser - Minute Maid Juice Dispenser - Vitality Lowerator

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

Milk Machine - Malt Mixer Salad Bar Refrigerator

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Soda Machine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26 Soup Well Warmer

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Specials/Features Board . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29 Syrup Warmer

IHOP

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

Page iii

TABLE

OF

CONTENTS

IHOP Standard Operating Procedures EQUIPMENT MANUAL

Back-of-House Equipment

Air Curtains and Strip Curtains

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

Convection and Standard Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32 Deep Fryer - Manual Filtering . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34 Deep Fryer - Self-filtering

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36

Deep Fryer Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38 Dishwasher . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40 Egg Burners/Step-up Ranges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43 Grills - US Range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44 Grills - Vulcan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46 Heat Lamps

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48

Heat Lamps – Service/Cooks Line . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49 HVAC – Ventilation Systems Ice Machine

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52

Microwave Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54 Mixer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .56 Refrigerators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58 Remote Refrigeration Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .62 Sandwich Station

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .63

Shelving and Dunage Racks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65 Slicer

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66

Steam Table

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69

Toaster, Pop-up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71 Toaster, Rotary Conveyer

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72

Waffle Baker – CoBatCo

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74

Waffle Baker – FS Carbon

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .76

Waffle Baker – NEMCO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .77

Page iv

March, 2002

IHOP Standard Operating Procedures

INTRODUCTION

EQUIPMENT MANUAL

Introduction International House of Pancakes, Inc. has updated the Equipment Manual to provide the most current and useful information about using and maintaining your approved IHOP equipment. Use this information to keep your equipment, which is a significant business investment, in top condition. That will help you reduce the cost of repair or replacement and business down-time. This book contains the following information: • A list of currently approved IHOP equipment: The equipment items have been divided into two categories: Front-of-House and Back-of-House. They appear in alphabetical order in their respective sections. • Troubleshooting Tips: These explain how to quickly fix a problem before calling for expensive repairs. This is general information only and is not intended to provide detailed repair instruction. • Maintenance: Follow the general maintenance and cleaning information to help you extend the life of your equipment. Because much of our equipment is constructed of stainless steel, we have included a special section called “Stainless Steel Equipment Care and Cleaning,” which begins on p. xiii. • Instructions for Use: This is manufacturer's information about the proper use of your equipment. Some pages also contain SOP, OSHA regulations, and other safety information. • Repair Information: This section provides space to record the telephone number of your service agency or technician to call when troubleshooting does not correct the problem or for additional service information. • Repair and Maintenance Log: Copies of this form are included behind the “Repair and Maintenance Log” tab. Use the log to track the maintenance and repair history of your equipment. Make additional copies of the form as needed. • Cleaning and Maintenance Charts: These charts provide IHOP-suggested deep cleaning and maintenance schedules. They list most of the equipment referenced in this manual and include additional space to write in others that may be unique to your IHOP. Copy these charts and post them in your restaurant for easy reference.

IHOP

Page v

INTRODUCTION

IHOP Standard Operating Procedures EQUIPMENT MANUAL

How to Use this Book Step 1:

First locate the equipment name and page number in the Table of Contents under either the Front-of-House or Back-of-House section. The equipment items are listed in alphabetical order under each section.

Step 2:

Read the information about the product, which is organized as shown in the example below:

™

Automatic Coffee Brewer

Troubleshooting Tips



If coffee tastes strong: 1.

Check if water temperature is too high.

2.

Check if holding time is over 25 minutes.

If coffee tastes weak: 1.

See if spray head is attached.

2.

Make sure new coffee is being used in brewing each pot.

Maintenance

š

Manufacturer

Gemini

›

1.

Wipe any spills, dust, or debris from the exterior surfaces.

2.

Slide out brewing cone to clean spray head and dome with a TSP solution.

Model

Gem 12

œ

ž

Clean the unit daily as follows:

Repair Information

Instructions for Use 1.

To brew coffee, turn the Power and Warmer switches on.

2.

Place clean Satellite on warmer deck and pre-heat for 10 minutes before brewing coffee.

Ÿ

™ Equipment name š Manufacturer’s name › Manufacturer’s model number œ Space for recording the service agency telephone number or other service information  Troubleshooting information appears first for easy reference. It contains manufacturer's tips on identifying and correcting minor problems. ž The maintenance information offers general cleaning and care instructions. Ÿ This section contains manufacturer's instructions on operating the equipment for optimum performance. Additional information may appear on some equipment pages covering SOP, OSHA, or safety information.

Page vi

March, 2002

IHOP Standard Operating Procedures

PREVENTIVE MAINTENANCE

EQUIPMENT MANUAL

Preventive Maintenance Schedule (PMS) Sidework is the general routine cleaning of your restaurant equipment completed each shift. Deep cleaning and preventive maintenance are more periodic equipment care procedures. Both are essential to keep your equipment in good working condition. The following pages contain charts to use as guidelines for when to carry out deep cleaning or preventive maintenance (PM) measures on your equipment.

Warranty Information Manufacturer's tips on troubleshooting equipment are found on each equipment page and can be performed by Franchisees, Managers or qualified assistants. Before attempting any repairs, however, check your warranty. All equipment comes with the standard manufacturer's warranty. Warranty sheets should be stored in this binder. IF YOUR EQUIPMENT IS STILL UNDER WARRANTY, OR IF YOU ARE UNSURE OF HOW TO INTERPRET THE INSTRUCTIONS, DO NOT ATTEMPT TO TROUBLESHOOT OR MAKE REPAIRS ON YOUR OWN, no matter how minor, without calling the manufacturer's service department. Many warranties will be voided if you perform these repairs yourself.

IHOP

Page vii

PREVENTIVE MAINTENANCE

IHOP Standard Operating Procedures EQUIPMENT MANUAL

Deep Cleaning and Preventive Maintenance Chart* Legend

AM = Day Shift PM = Evening or graveyard shift

Mon

Tues

Wed

Thurs

AM

Deep Fryer

Sun

PM

PM

Dry Storage

Glass, Plants, and Pictures

Hot Chocolate

Sat

PM

Coffee Brewers and Carafes

Grills

Fri

PM

AM

PM

HVAC, Hoods, and Filters

PM

Ice Cream Cabinet

PM

Iced Tea Dispenser

AM

*IHOP-suggested schedule

Page viii

March, 2002

PREVENTIVE MAINTENANCE

IHOP Standard Operating Procedures EQUIPMENT MANUAL

Legend

AM = Day Shift PM = Evening or graveyard shift

Juice Machine

Mon

Tues

IHOP

Sun

PM

AM

AM

PM

Sandwich Stations

Sausage Warmer and Egg Burners

Sat

AM

Reach-ins

Salt and Pepper Shakers

Fri

AM

Milk Dispenser

Salad Bar

Thurs

PM

Microwave, Toasters, and Waffle Bakers

Ovens

Wed

AM PM

AM

Page ix

PREVENTIVE MAINTENANCE

IHOP Standard Operating Procedures EQUIPMENT MANUAL

Legend

AM = Day Shift PM = Evening or graveyard shift

Mon

Tues

Steam Table and Heat Lamps

Walk-in Refrigerator

Walk-in Freezer

Page x

Thurs

Fri

Sat

Sun

PM

Soup Wells

Syrup Pitchers and Caddies

Wed

PM

AM PM

PM

PM

March, 2002

REPAIR

IHOP Standard Operating Procedures

AND

MAINTENANCE LOG

EQUIPMENT MANUAL

Repair and Maintenance Log Instructions for Use If a piece of equipment fails to perform after you have exercised your troubleshooting options, contact your servicing agency for repairs. Use this Repair and Maintenance (R&M) Log to document the history of repairs in your unit. The log will help you to make informed decisions about replacement and repair warranties. Copies of this form are in this binder under the “Repair and Maintenance Log” tab. Keep any work order slips there as well. Equipment

IHOP

Date of Service Contact

Service Agency Contact Person

Current Problem

Resolution Date

Cost of Repair

Page xi

IHOP SCOPE OF WORK FOR HVAC MAINTENANCE PROGRAM

IHOP Standard Operating Procedures EQUIPMENT MANUAL

IHOP Scope of Work for One-Year HVAC Maintenance Program Below is s checklist of tasks that a qualified technician should perform when carrying out scheduled maintenance on your HVAC equipment. Construction Completion Inspection

R R R R R R

Replace filters in all A/C units. Clean outside air intakes. Clean filters in make-up air units. Prime condensate drain lines if necessary. Verify heating and cooling operation in units. Tighten belts as necessary.

Monthly Inspection

R Change air filters in air conditioning and make-up air units (more frequent in some areas than in others). R Check and adjust belt tension and pulley alignment. R Clean condenser coils (cooling season, as necessary) R Inspect and clean all fan parts to remove impinged grease and other foreign particles from the entire wheel surface, including blades and front and back plates on all grease fans. R Clean condensate plan and drain line. R Check operation of outside air dampers and actuators. Quarterly Inspections

R R R R

Clean evaporator and condenser coils. Lubricate motors and bearings as required. Tighten all electrical connections. Check RPM of all blower wheels.

Spring Inspection

R Inspect and operate air conditioning safety devices (low- and high-pressure controls). R Inspect and tighten electrical connections of the air cooling system. R Check site glass for full refrigerant charge. R Inspect condenser coil and condenser fans. R Inspect all flexible duct connections for deterioration or drainage.

Page xii

Spring Inspection, continued

R Check tension of all belts and motors. Adjust as necessary. R Inspect alignment of all belts and motors. Adjust as necessary. R Inspect and clean all ducts. Seal as necessary. R Check cabinet and damper gaskets. Replace as necessary. R Check compressor operating pressure. R Check crankcase heater for proper operation. Fall Inspection

R R R R R R R R R R

Clean furnace heat exchanger. Inspect and operate furnace safety devices. Inspect and operate heating controls. Clean pilot orifice. Check pilot flame for proper combustion. Check tension of all belts and motors. Adjust as required. Inspect alignment of all belts and motors. Replace as required. Check for gas leaks and repair as necessary. Drain gas line drip legs at unit. Clean flame sensor.

Annual Inspection

R Check and repair all caulking and weather stripping. R Clean all equipment of dust and paint as necessary. R Check and repair flashing pitch seals. R Replace all drive belts not replaced since the last annual inspection. R Check and tighten all bolts and screws on cabinets and components. R Clean evaporator and condenser blower compartments.

March, 2002

IHOP Standard Operating Procedures EQUIPMENT MANUAL

STAINLESS STEEL EQUIPMENT CARE AND CLEANING

Stainless Steel Equipment Care and Cleaning Follow these general guidelines when caring for all your stainless steel equipment.

General Cautions Three main elements commonly corrode stainless steel surfaces: mechanical abrasion, mineral deposits from water and food, and chlorides. • Mechanical abrasions are scratches to the steel surface caused by steel pads, wire brushes, and scrapers. • Hard water may leave deposits behind. If allowed to sit, these deposits will break down the top layer and rust stainless steel. Other deposits from food preparation and service will similarly harm the steel and must be removed in a timely fashion. • Chlorides are in water, food, and table salt. They are also in potent concentrations in household and industrial cleaners, so use cleaners without chlorides.

Cleaning Tips Use Proper Tools When cleaning stainless steel products, use non-abrasive tools such as soft cloths and plastic scouring pads. These will not harm the steel's passive (top) layer. Stainless steel pads may also be used, although when doing so scrub only in the direction of the manufacturer's polishing marks. Clean with the Polish Lines Some stainless steel comes with visible polishing lines or “grains.” When visible lines are present, always scrub in the direction of the grains. When the grain cannot be seen, opt for a soft cloth or plastic scouring pad. Use Alkaline, Alkaline-chlorinated, or Chloride-free Cleaners Many traditional cleaners contain chlorides, which damage stainless steel. If you are unsure of a cleaner's chloride content, contact your cleaner supplier. If your cleaner contains chloride, ask for alternative cleaning products. Also avoid cleaners containing quaternary salts, which cause pitting and rusting. See examples of appropriate cleaners provided in the “Recommended Cleaners of Stainless Steel” table on the following page. Treat Your Water If possible, use soft water to reduce deposits. Filters can be installed to remove distasteful and corrosive elements. If you are not sure of the proper water treatment, call a treatment specialist. Keep Your Equipment Clean Clean frequently to avoid buildup of hard, stubborn stains. If you boil water in your stainless steel equipment, remember that the single, most likely cause of damage is chlorides in the water. Heating cleaners that contain chlorides has a similar effect upon the steel.

IHOP

Page xiii

STAINLESS STEEL

IHOP Standard Operating Procedures EQUIPMENT MANUAL

Rinse, Rinse, Rinse If you use chlorinated cleaners, rinse thoroughly and wipe dry immediately. After wiping the equipment down, allow it to air dry, as oxygen helps maintain the stainless steel's passivity film. NOTE: Never use hydrochloric acid (Muriatic acid) on stainless steel. Regularly polish stainless steel.

Recommended Cleaners for Stainless Steel Job

Cleaning Agent

Comments

Routine cleaning

Soap, ammonia, detergent, Medallion

Apply with cloth or sponge.

Fingerprints and smears

Arcxal 20, Lac-O-Nu, Ecoshine

Provides barrier film.

Stubborn stains and discoloration

Cameo, Talc, Suz, First Impression

Rub in direction of polish lines.

Grease and fatty acids, blood, burnt-on foods

Easy-Off, De-Grease It, Oven Aid

Excellent removal on all finishes.

Grease and oil

Any good commercial detergent

Apply with sponge or cloth.

Restoration/passivation

Benefit, Super Sheen

Page xiv

March, 2002

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Automatic Coffee Brewer - Bunn

EQUIPMENT MANUAL

Equipment

Automatic Coffee Brewer - Bunn

Information

Troubleshooting Tips Cannot start brew cycle: • Check to see that unit is plugged in. • Check fuse box. • Ensure incoming waterlines are open. • Check to see if overflow chamber on front of fill basin contains water and that overflow safety switch is opened. This would indicate a defective water level switch, which must be replaced. No hot water: • Call for repair. Steaming or spitting around funnel: • Check control thermostat knob setting. Turn knob counter-clockwise for lower setting. If temperature of water does not decrease, call for service. • Check for lime buildup.

Manufacturer

Bunn O Matic

Water is dripping: • Clean spray head hole. • Clean water tube and air tube by using a de-liming spring.

Model

RL35,O135, 240 volts AC OL20, OL15, 120 volts AC Repair Information

Water does not automatically shut off once brewing is complete: • Replace solenoid valve. Call for service. • Replace start switch. Call for service. Cold warmer station: • Check if unit is on. • Check that warmer ON/OFF switch is functional. Replace switch, if necessary.

Maintenance NOTE: Do not use cleansers, bleach liquids, or powders that contain chlorine. These products cause corrosion and pitting to stainless steel and will void the warranty. Daily, routine cleaning of the internal and external parts of your Bunn O Matic Brewer will keep it looking good and working right. 1. Clean spray head and dome by wiping with a TSP solution. 2. Insert a de-liming spring into the spray head. Slide it back and forth to keep tubes open and clear of lime. 3. Clean brew basket. Use mild detergent and water to clean unit daily. 4. Soak glass coffee pots for 5 minutes. Rinse thoroughly in sanitizing solution. Air dry. 5. Run gauge brush through glass gauge and faucets.

IHOP

Page 1

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Automatic Coffee Brewer - Bunn

Equipment

Automatic Coffee Brewer - Bunn, continued

EQUIPMENT MANUAL

Information

6. Drain and rinse gauge and faucets using clear water several times. 7. Flush satellites until water runs clear. 8. Wipe with clean cloth. 9. Clean warmer plate and wipe dry.

Brewing Instructions 1. Place Bunn filter in the brew basket and add the proper portion of coffee. 2. Level the bed of coffee and insert the brew basket into hood guides. 3. Place an empty coffee pot on the center warmer. 4. Turn the ON/OFF toggle switch to the ON position. 5. Press the START switch. 6. Promptly remove brew basket and wet grounds after brewing is complete.

Page 2

March, 2002

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Automatic Coffee Brewer - Gemini Gem 12

EQUIPMENT MANUAL

Equipment

Automatic Coffee Brewer - Gemini Gem 12

Information

Troubleshooting Tips Coffee tastes too strong: • Check if water temperature is too high. • Check if holding time is adhered to. • Check weight of the grounds in the portion pack. Coffee tastes too weak: • Ensure that red spray head is attached. • Ensure that new coffee is being used to brew each pot. Coffee does not remain hot after brewing: • See if hot plates are turned on and functioning.

Maintenance NOTE: Do NOT use cleansers, bleach liquids, or powders that contain chlorine. These products cause corrosion and pitting to stainless steel and will void the warranty. Manufacturer

Curtis

Daily, routine cleaning of the internal and external parts of your Gemini System will keep it looking good and working properly. 1. Clean spray head and dome by wiping with a TSP solution. 2. Clean brew basket rails with a damp cloth or brush and TSP solution.

Model

Gem 12

3. Add ½ gallon of hot water to the satellite and add one package of urn cleaning compound. Stir to dissolve. 4. Let stand for 5 minutes.

Repair Information

5. Brush satellite liners and cover briskly. 6. Run gauge brush through glass gauge and faucets. Drain and rinse several times. 7. Flush satellites until water runs clear. Wipe with clean cloth. 8. Clean warmer plates and wipe dry. NOTE: The inside of the heating tank should be de-limed at least every 6 months, especially in heavy lime areas. The de-liming process should be supervised by a manager. Wear gloves, mask, and apron. Avoid spills and contact with the skin. Work in a wellventilated area.

Operating Instructions 1. Press the ON/OFF and WARMER switches. 2. Pre-heat clean satellite on warmer deck for 10 minutes before brewing coffee. 3. Open one pre-ground packet of coffee. To protect flavor and freshness, open packets only before brewing to limit the coffee’s exposure to air.

IHOP

Page 3

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Automatic Coffee Brewer - Gemini Gem 12

Equipment

Automatic Coffee Brewer - Gemini Gem 12, continued

EQUIPMENT MANUAL

Information

4. Place the correct portion of ground coffee into paper filter. 5. Slide the brew basket into brew rails. 6. Press the brew switch to start brewing process. CAUTION Push brew switch only once or the coffee will overflow. Wait until brewing is completed before disposing of coffee grounds and filter to prevent severe burns. 7. After the brewing is completed, carefully remove the brew basket and dispose of used grounds. 8. Rinse and dry the brew basket.

Page 4

March, 2002

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Automatic Coffee Brewer - Gemini 612 Digital

EQUIPMENT MANUAL

Equipment

Automatic Coffee Brewer - Gemini 612 Digital

Information

Troubleshooting Tips NOTE: The red Ready-to Brew light displays Error Codes. If an error code occurs, the unit will shut down all functions including heating, water inlet and water delivery. Always confirm error code. Water does not flow into heating tank: • Water supply is insufficient. • Water line is turned off. • Water filter is clogged. Water heating tank is overflowing: • Heat probe is corroded. De-lime probe. • Terminal connections at control board or tank are non-grounded or loose. • Water inlet valve is defective. • Heating function may shut down due to water level error code.

Manufacturer

Curtis

Water in heating tank does not get hot: • Heater sensor is defective or loose. Water not flowing from spray head: • Spray head is obstructed. • Water level is too low in heating tank.

Model

#612 Digital

Water in tank is overheating: • Temperature is set too high. • Heat sensor is loose.

Repair Information

Maintenance Routine cleaning of the internal and external parts of your Gemini System will keep it looking good and working right. On-going Cleaning (Every Shift) 1. Slide out the brew basket. 2. Clean the rails with a damp cloth and a non-toxic cleaning solution. 3. Thoroughly clean brew basket using a non-toxic cleaning solution. 4. Rinse clean with hot water. 5. Remove and clean the red spray head and dome using a non-toxic cleaning solution. Daily Cleaning of Coffee Brewer Once a day, de-lime the brewer as follows: 1. Remove the brew basket and clean. 2. Remove the spray head and clean it with a damp cloth. Be sure holes are open and clear of mineral deposits.

IHOP

Page 5

Front-of-House Equipment Guide

IHOP Standard Operating Procedures EQUIPMENT MANUAL

Automatic Coffee Brewer - Gemini 612 Digital

Equipment

Automatic Coffee Brewer - Gemini 612 Digital, continued

Information

3. Insert a de-liming spring all the way into the spray head opening until no more than one inch of the spring is visible. 4. Slide the spring in and out 5 to 6 times. 5. Follow the same de-liming procedure for the air tube (located to the left of the water tube). Wipe water tube area with damp towel to remove residue. 6. Replace spray head and brew basket. Daily Cleaning of Satellite Server 1. Turn all switches to OFF. Wipe any spills, dust, or debris from exterior surfaces. 2. Add ½ gallon of hot water to the satellite. Empty one package of urn cleaner into satellite and stir to dissolve. 3. Let cleaning solution stand for 5 minutes. 4. Brush satellite liners and cover briskly. Run gauge brush through glass gauge and faucets. Drain and rinse several times. 5. Flush satellites and cover until water runs clear. 6. Run gauge brush through the glass gauge and faucets. Drain and rinse several times. 7. Wipe exterior with a clean, damp cloth.

Brewing Instructions 1. Turn brewer on by pressing the yellow ON/OFF button and the red WARMER switches. 2. Place empty satellite on the warmer plate and pre-heat it for 10 minutes. 3. Open one pre-ground packet of coffee. To protect flavor and freshness, open packets only before brewing to limit the coffee’s exposure to air. 4. Place one portion of ground coffee into a clean filter and place it in the brew basket. 5. Slide the brew basket into the brew rails while holding the lock retainers in the UP position. 6. Lower the lock retainers to keep the brew basket from being removed during the brewing process. 7. Press the desired brew button, either SMALL for ½ gallon or LARGE for 1½ gallons. Brewing will begin immediately. NOTE: If the recovery light is on, the brew light will blink and brewing will begin when the correct temperature of 200°F is reached.

Page 6

March, 2002

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures EQUIPMENT MANUAL

Automatic Coffee Brewer - Gemini 612 Digital

Equipment

Automatic Coffee Brewer - Gemini 612 Digital, continued

Information

8. Once coffee has completed brewing, carefully remove brew basket and dispose of used grounds immediately. CAUTION Wait until brewing is completed before disposing of coffee grounds and filter to prevent severe burns. 9. Gemini systems feature a quality timer that sounds an alarm and causes the warmer light to blink when the coffee should be replaced. To turn off the alarm, press the WARMER button. The quality timer is pre-set for 60 minutes to comply with IHOP standards.

Bypass Flow Operation The bypass valve allows for brew temperature water to bypass the brew basket and enter the satellite. The bypass is on only for the LARGE (36-cup) brew button. The Gemini 612 unit is set to bypass 38% of the total water used in the large brew cycle. Cleaning the Bypass Valve 1. Insert the de-liming spring into the valve until two inches of the spring remains visible. 2. Saw back and forth 5 to 6 times. In hard water areas, clean it everyday. NOTE: Reprogramming bypass flow adjustments is required every time you make a bypass adjustment or change to a different spray head and should be performed by an authorized service representative. 3. Clean warmer plate and wipe dry. NOTE: Do not use cleansers, bleach liquids, or powders that contain chlorine. These products cause corrosion and pitting to stainless steel and will void the warranty. NOTE: The inside of the heating tank should be de-limed at least every 6 months, especially in heavy lime areas. The de-liming process should be supervised by a manager. Wear gloves, mask, and apron. Avoid spills and contact with the skin. Work in a wellventilated area.

IHOP

Page 7

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Baby Changing Station

EQUIPMENT MANUAL

Equipment

Baby Changing Station

Information

Troubleshooting Unit will not close properly: • Check spring mechanism for obstructions.

Maintenance Daily 1. Using mild detergent, clean entire surface both inside and out. Thoroughly rinse, sanitize, and allow to air dry. 2. Replace Koala sanitary liners as needed. NOTE: One changing table should be installed in each rest room. Manufacturer

Koala Model

Kinder Craft Diaper Changing Table

General Information This product has built-in, 10-gauge steel mounting supports that can withstand static loads up to 350 pounds. Child protection straps can be ordered as replacements. Product conforms to ANSI A117.1 for handicapped accessibility and has State of California OSHA R-0367 approval. It is made of FDA-approved, high-impact polyethylene that resists fungal and bacterial growth. Koala sanitary liners are 3-ply, biodegradable, and are safe for septic and public sewers.

Repair Information

Page 8

March, 2002

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Bread and Bun Warmer

EQUIPMENT MANUAL

Equipment

Bread and Bun Warmer

Information

Troubleshooting Tips Each drawer has an individual thermostatic temperature, humidity control device, and a red light indicator when the desired temperature setting has been reached. Unit does not heat: • Check that circuit breakers have not tripped. • Check that unit is plugged into outlet. • Check that control knobs are set at proper temperature. Units gets too hot: • Check that control knobs are set at the proper level. • Check that nothing is obstructing the front vent that controls the humidity level.

Manufacturer

Wells Toastwell Food Servers

Maintenance NOTE: Do not use cleansers, bleach liquids, or powders that contain chlorine. These products cause corrosion and pitting to stainless steel and will void the warranty. Daily 1. Remove bread products from drawers. Turn unit to the OFF position. 2. Once unit has cooled, remove drawer inserts.

Model

Wells: #MFG RWN26

3. Clean inserts using soapy water. Rinse and sanitize drawers. 4. Dry each drawer thoroughly and replace. 5. Wipe the outside surfaces with damp sanitizing towel.

Toastwell Food Servers: #FF, STT, CFF, NMS, and G Series Repair Information

IHOP

Page 9

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Central Vacuum System

EQUIPMENT MANUAL

Equipment

Central Vacuum System

Information

Troubleshooting Tips NOTE: Do not use vacuum cleaner on back-of-house floors. Doing so will cause the grout in the floor tiles to deteriorate. No power: • Check the circuit breaker at the electrical panel. • Ensure that the motor unit is plugged in. • Press the reset button (on the front of the motor unit). • Remove any debris clogging the inlet or hose. Unit stays on after the hose is disconnected: • Lift the inlet cover and locate the small steel ball inside. If it does not move freely, use your finger or a damp cloth and try to move the steel ball.

Manufacturer

Custom Commercial Vacuums North American Central Vacuum Systems Model

Custom Commercial Vacuums: Nutone #CV 353

NOTE: Disconnect power to shut off unit and call for service if the steel ball moves freely but the unit stays on, or if the steel ball cannot be moved. Low suction: • Check the inlet to ensure that debris is not clogging the wall inlet or hose. • Remove any debris from the hoses, wand, and rug tool. • Empty dirt canister and clean built-in screen. • Make sure all other wall inlets are closed (if applicable). • Make sure that the lid is on the dirt canisters to prevent leakage.

Maintenance Empty the dirt canister before it is ¾ full by doing the following: 1. Supporting the bottom of the canister with one hand, unsnap first the left latch; then switch hands and unsnap the other latch. 2. Lower bottom section of the dirt canister carefully.

Repair Information

If you cannot troubleshoot the problem yourself, contact your local service representative.

3. Empty dirt. Place the bottom section back onto the unit and snap the latches securely. 4. Remove the lid of the top section of the dirt canister. Clean the built-in screen with your hand or brush, if needed. Replace lid evenly to ensure there are no vacuum leaks. 5. Never put a plastic bag in the dirt can. This will be sucked up and cause problems.

Page 10

March, 2002

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Central Vacuum System

EQUIPMENT MANUAL

Equipment

Central Vacuum System, continued

Information

Instructions for Use CAUTION Never use the vacuum to pick up water or ice or to clean drains, as an electrical shock may result. 1. Take the rug tool, wands, hoses, interceptor canister, and hose on a cart (if applicable) to the dining room. 2. Set the interceptor canister or cart (if applicable) next to the wall inlet in the dining room. 3. Plug the 30 ft.-long hose into the slanted metal stem on the interceptor canister. NOTE: Do not place hoses or attachments where guests might trip or fall over them. Place the “Caution - Wet Floor” sign near the hose. 4. Lift the cover of the appropriate wall inlet and gently plug in the attached end of the short hose into the inlet. This will start the vacuum. 5. Gently unplug the hose when finished. NOTE: NEVER pull on the hose to unplug the unit or let the inlet cover slam shut. This will damage the unit. 6. Open the clamps of the interceptor canister and empty it into the trash container. 7. Return all attachments to the storage area. NOTE: Never leave the unit unattended when it is operating.

IHOP

Page 11

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

CO-2 Tank

EQUIPMENT MANUAL

Equipment

CO-2 Tank

Information

Troubleshooting Tips Soda tastes flat or is less carbonated than it should be: 1. Check the gauge pressure on the high-pressure regulator. 2. Check whether the CO-2 tank is too low or if the valve is open. Using too much CO-2: 1. Check for a leak in your CO-2 tank by first turning off the CO-2 supply. 2. Note the pressure reading on the 0 to 3000 PSI gauge. If the pressure settles and remains constant, there are no leaks. Steadily dropping pressure indicates a leak in the system. Call Coca-Cola customer service center for the following: • You have a CO-2 leak. • You cannot adjust your CO-2 regulator. • You cannot read your gauges.

Manufacturer

Coca-Cola Company

NOTE: A 20# CO-2 tank will service 5 boxes of syrup. A 50# CO-2 tank will service 12 boxes of syrup.

Instructions for Use Model

Repair Information

Coca-Cola Company (800) 241-2653

CO-2 is carbon dioxide under high pressure that is used to force syrup through the lines and to carbonate the water. A carbonator consisting of four basic parts − the motor, pump, switch, and mixing chamber − mixes the water and CO-2. Syrup lines are usually run under the ice storage bin in the counter and are cooled by the ice bin cold plate. Each valve has a lever that activates a switch that begins the dispensing procedure. CO-2 tanks measure 0−3000 PSI. • Change your CO-2 tank when pressure is under 500 PSI to produce quality sodas. • The Low-Pressure Regulator controls the pressure of the CO-2 gas, which moves syrup from the syrup containers to the dispenser. The regulator is mounted near the syrup supply. The gauge setting should be set at 90 PSI. • The High Pressure Regulator controls the amount of CO-2 gas used to make carbonated water. The gauge setting should be set at 90 PSI. NOTE: Chain all CO-2 tanks to a secure area.

Page 12

March, 2002

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Dipper Wells

EQUIPMENT MANUAL

Equipment

Dipper Wells

Information

Troubleshooting Tips Check that the correct water temperature is being used at each dipper well. The butter bin well should be temperate (90º to 105ºF). The ice cream dipper well maintains cold water. Dipper well does not drain: • Remove insert and clear obstruction. Water dispenses too fast: • Turn knob to lower flow of water. • Check external water pressure and adjust.

Maintenance Manufacturer

Kenco Model

#FW-510 Repair Information

NOTE: Do not turn knob too tightly, as this will strip the inside threads and break the knob. Daily Perform these tasks at the end of each shift or more often as needed. 1. Turn off water at knob. 2. Remove the insert pan. Clean and sanitize it in the dish machine or threecompartment sink. 3. Using a mild detergent and nylon bristle brush or cleaning cloth, clean the inside of dipper well and the faucet. 4. Rinse thoroughly with hot water to maintain free-flowing drain. 5. Replace dipper well insert and proper serving utensil. 6. Turn water back on per normal business practice.

Instructions for Use Dipper wells are required by health departments. They provide potable water and are used to hold scoops on the service line.

IHOP

Page 13

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Glass Filler with Ice Bin

EQUIPMENT MANUAL

Equipment

Glass Filler with Ice Bin

Information

Maintenance NOTE: Do not use cleansers, bleach liquids, or powders that contain chlorine. These products cause corrosion and pitting to stainless steel and will void the warranty. • Each shift, remove stainless steel lid and clean unit with a sanitized towel. • Each week, remove all ice from unit and clean using mild detergent. Rinse well. Keep drains clean and free flowing. Clean and sanitize ice bin and drip tray: 1. Remove ice from bin. 2. Clean cold plate using mild detergent and cool tap water using a nylon bristle brush. DO NOT USE water hotter than 120ºF. 3. Pour sanitizing solution into drip tray and bin drains. Follow with clear tap water for final rinse.

Manufacturer

Delfield

4. Allow unit to air dry and refill with ice. NOTE: Only a trained and qualified service person should sanitize tank systems, pre-mix and post-mix. Call Coca-Cola for this service.

Model

204 Repair Information

Page 14

March, 2002

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Hot Chocolate Machine

EQUIPMENT MANUAL

Equipment

Hot Chocolate Machine

Information

Troubleshooting Tips Nothing comes out of the machine: • Check that the machine is plugged in and power switch is on. • Check that the circuit breaker has not been tripped. Weak cocoa or only water is dispensing: • Check that machine is not empty of syrup or dry mix. • Insure coil is rotating. If not, check gears behind reservoir. • Check that mixing chamber is not clogged. If so, clean machine. Cocoa is not hot: • Check that the machine is plugged in and turned on. • Check that the heating element is working.

Maintenance Manufacturer

Jet Spray Model

HCL3A

NOTE: Do not use cleansers, bleach liquids, or powders that contain chlorine. These products cause corrosion and pitting to stainless steel and will void the warranty. Each Shift: 1. Wash and sanitize the drip tray in the three-compartment sink. 2. Wipe the outside surface using a non abrasive cleaner.

Repair Information

3. Refill the machine with powder, if necessary. Weekly Cleaning 1. Remove the dry mix from the inside of the dispensing chamber and clean all components using a mild detergent. 2. Rinse and dry each piece well. 3. Reassemble the machine and add product. 4. Test the machine for flavor and fill level.

Instructions for Use A glowing power light indicates that the machine is on. Allow approximately 15 minutes for the water in the machine to heat up before dispensing product. • Place IHOP coffee mug on drip tray and depress the start button. • Following the fill instructions on your machine, release the fill button when the beverage is at ¾-full level to dispense a properly mixed cocoa beverage.

IHOP

Page 15

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Ice Cream Cabinet

EQUIPMENT MANUAL

Equipment

Ice Cream Cabinet

Information

Troubleshooting Tips Ice cream is too soft or too hard: Check temperature setting and adjust as necessary. Maintain cabinet temperature of 0º to 10ºF.

Maintenance NOTE: Do not use cleansers, bleach liquids, or powders that contain chlorine. These products cause corrosion and pitting to stainless steel and will void the warranty.

Manufacturer

Delfield

Daily 1. Clean ice cream cabinet surface using warm soapy water. Rinse and dry thoroughly. 2. Clean gaskets and lid. 3. Remove any spilled ice cream from inside cabinet.

Model

#225 Repair Information

Weekly (or more often as needed) 1. Defrost ice cream cabinet completely. 2. Remove ice cream containers from cabinet. Cover and place in walk-in freezer. 3. Turn the thermostat to the OFF position. 4. Remove excess frost with a plastic scraper or by pouring hot water down the sides. NOTE: Be sure to use a plastic scraper to avoid damaging the cabinet liner finish. 5. Wash entire inside area using hot soapy water. Rinse thoroughly. Cabinet is not equipped with a drain, so soak up any excess water. Thoroughly dry the cabinet liner with towels. 6. Turn the thermostat to the ON position. 7. Once the temperature reaches 0º to 10ºF, place ice cream containers back into the cabinet.

Instructions for Use Be sure to maintain a cabinet temperature of 0º to 10ºF.

Page 16

March, 2002

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Iced Tea Machine

EQUIPMENT MANUAL

Equipment

Iced Tea Machine

Information

Troubleshooting Tips Brew cycle will not start: • Check that the water lines and valves to the brewer are open. • Check the circuit breaker or fuses. • Remove the strainer/flow control and check for obstructions. Clear or replace. Water is not hot: • Call service agency for repair. Dilution cycle will not start: • Call service agency for repair. Inconsistent beverage level in dispenser: • The brewer must be level or slightly lower in the front to properly siphon. Inspect tank assembly for excessive lime deposits. De-lime as required. • A six-hole stainless steel spray head must be used in addition to Bunn filters for proper extraction.

Manufacturer

Bunn O Matic Model

T3 and T6 Repair Information

Spitting or excessive steaming: • Check for lime buildup. • Call service agency if thermostat is not working. Drip-out time is too long: • The brew funnel should be cleaned thoroughly before each brew cycle to lessen the chance of tea leaf particles clogging the drip-out tip. Beverage dispenser overflows: • Start each brew with an empty tea server. • Check and clean brew solenoid valve.

Maintenance NOTE: Clean and sanitize your iced tea brewer daily. 1. Remove and thoroughly clean the entire brew funnel. Funnel tip and screen must be free from any tea particles or residue. 2. Re-assemble funnel. 3. Unplug brewer. Remove and rinse spray head. Wipe the spray head and panel with a clean damp cloth. 4. Insert a de-liming spring into the spray head fitting until no more than one inch is visible and move it 5-6 times to remove any buildup. Re-attach spray head. 5. Wash entire outside surface of the brewer with a clean, damp cloth.

IHOP

Page 17

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Iced Tea Machine

EQUIPMENT MANUAL

Equipment

Iced Tea Machine, continued

Information

Instructions for Use Begin each brew with a clean empty brew funnel and server. 1. Insert a Bunn filter into the funnel. 2. Pour and level one packet of tea leaves, or place one package of bagged tea leaves into the filter. 3. Slide the funnel into the rails until it stops. 4. Place the ON/OFF switch in the ON position. 5. Depress the start switch. 6. Wait 10 minutes before removing the brew basket and discarding the tea leaves. 7. Turn the unit to the OFF position to avoid a false start.

General Product Information This equipment must be installed to comply with the Basic Plumbing Code of the Building Officials and Code Administrators International, Inc. and the FDA. • Use extreme caution when removing a hot funnel. • Wait 10 minutes following brew start to removing the funnel. • Check for proper flow in funnel and screen. • The brewer is energized unless unplugged. Keep away from combustibles.

Page 18

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Juice Dispenser - Minute Maid

EQUIPMENT MANUAL

Equipment

Juice Dispenser Minute Maid

Information

Troubleshooting Tips Weak drink: • Check for swollen or pinched O-rings. • Check for water leaking into concentrate. • Check for vent holes covered from package seal. Water only, no concentrate: • Check if out of product. • Valve may not be properly installed. • Check if the concentrate is still frozen. All concentrate, no water: • Check to see if the inlet water valve is turned OFF. Water leaks at spout connection: • Check to see if an O-ring is missing.

Manufacturer

• Check to see if the nut is missing from the spout.

Minute Maid

Drink will not shut off: • Check to see if the spring is missing or if the paddle is loose or broken.

Model

Glass is not filling to proper level: • Check and reset portion control settings.

(IHOP custom items)

Pour-over Sealed

No power: • Check that the machine is on and circuit breakers have not tripped. Concentrate low-level indicator is beeping, but concentrate is full: • If the concentrate is not seated properly, adjust container.

Repair Information

• If the sensor tank or compartment is dirty and not making contact, clean unit.

For all repair information contact Coca-Cola/Minute Maid at (800) 241-2653

• If using Minute Pak, low-level indicators must be disabled. Contact servicing agency. Call your service agency for other troubleshooting or repairs.

Maintenance NOTE: Do not use cleansers, bleach liquids, or powders that contain chlorine. These products cause corrosion and pitting to stainless steel and will void the warranty. Daily 1. Flush each valve of dispenser until clear water flows from the nozzle. 2. Remove and wash the drip tray and cup rest in the three-compartment sink. 3. Wipe down the inside and outside of the dispenser to remove any sticky residue.

IHOP

Page 19

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Juice Dispenser - Minute Maid

EQUIPMENT MANUAL

Equipment

Juice Dispenser Minute Maid, continued

Information

Weekly 1. Flush each valve of the dispenser until clear water flows from each nozzle. 2. Turn off the water supply to the dispenser. (This step is very important on models with dispensing gun assemblies.) 3. Remove lid and wash thoroughly. 4. Lift up check valve (yellow or white elbow) to remove it from the concentrate container. 5. Remove the concentrate container (Minute Pack™ or Minute Pouch™) from the dispenser. 6. If using pour-over product, remove concentrate from the container and refrigerate. Clean and sanitize concentrate tanks. 7. Run water through valves, ensuring all traces of cleaning solution have been removed. 8. Replace the check valve (white or yellow elbow) in concentrate tanks. 9. Wipe the dispenser with a clean, damp cloth. 10. Replace the paddles, nozzles, drip tray, and cup rest. 11. Turn on water supply to the unit. 12. Replace each concentrate container. 13. Reconnect check valves. Re-install lid. 14. Prime dispenser by holding the cup under the spout and depressing the paddle. An initial 8 to 10 oz. of water will dispense before concentrate reaches the spout.

Instructions for Use Follow these Portion Control Programming instructions (portion dispensers only): 1. If frozen, thaw Minute Maid juice under proper temperature of 33° to 39.9°F. 2. Turn key to ON position. 3. Place 10-oz. glass under dispensing nozzle. Depress and hold the SMALL size switch until the glass is filled to the proper level (½″ from rim). Release the switch. Repeat this procedure for the large 20-oz. glass size. 4. When all cup sizes have been set, press and release the POUR/CANCEL switch. The beeper or red blinking light will stop, indicating the system is in dispensing mode. Repeat this procedure for all remaining valves.

Page 20

March, 2002

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Juice Dispenser - Vitality

EQUIPMENT MANUAL

Equipment

Juice Dispenser Vitality

Information

Troubleshooting Tips All mechanical maintenance and routine preventative maintenance for Vitality dispensers is provided by a Vitality-trained service technician. Call if your dispenser is not producing quality product.

Maintenance NOTE: Do not use cleansers, bleach liquids, or powders that contain chlorine. These products cause corrosion and pitting to stainless steel and will void the warranty. Daily 1. Wipe down the exterior of the dispenser with a clean, sanitized towel. 2. Remove and clean the drip tray using warm water.

Manufacturer

Vitality Model

Every Other Day 1. Empty the contents of the concentrate tanks into separate, sanitized containers. 2. Wash the concentrate tanks, fill ¼ full with hot tap water, and place tanks back into the dispenser well. Reconnect the dip tubes to the concentrate tanks. 3. Press the DISPENSE button on the front of the system. With a large container beneath each spigot, flush hot water through the concentrate tubing. 4. Using a small brush, clean the spigot fittings and continue to flush with hot water.

Repair Information

5. Remove the concentrate tanks and replace any remaining hot water with Vitality concentrate. 6. Clean the concentrate well area with a warm, damp cloth. Hot water may be needed to remove dried concentrate. 7. Place full concentrate tanks into the dispenser and reconnect the dip tubes. 8. Press the DISPENSE button for four (4) seconds or until juice flows from the dispensing nozzles.

Instructions for Use 1. If frozen, thaw Vitality juice under proper refrigeration 33º to 39.9ºF. 2. Open carton and pour contents into dispensing tank. Do not mix old and new concentrate. Always clean the machine before adding new product.

IHOP

Page 21

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Lowerator

EQUIPMENT MANUAL

Equipment

Lowerator

Information

Troubleshooting Tips Lowerator will not move: 1. Check that unit is not obstructed by debris. 2. Check that dispensing mechanism springs are attached to the sliding bar. 3. Check for rust or gummy buildup. Clean sliding bars.

Maintenance NOTE: Do not use cleansers, bleach liquids, or powders that contain chlorine. These products cause corrosion and pitting to stainless steel and will void the warranty. Daily Clean area using soapy water. Rinse and dry well. Manufacturer

Wyott

Weekly 1. Remove bowls from dispensing unit. Lift sliding bar out of hole. 2. Clean any debris from inside lowerator. Replace sliding bar in cutout. 3. Replace bowls inside lowerator. Unit should move freely up and down.

Model

# SL 8 Repair Information

Page 22

March, 2002

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Milk Machine - Malt Mixer

EQUIPMENT MANUAL

Equipment

Milk Machine Malt Mixer

Information

Troubleshooting Tips Temperature indicator not reading correctly: • Re-calibrate the machine. Instructions are located on the inside of the door. • Check that the circuit breaker has not tripped. • Check that the temperature knob is in the ON position. Inconsistent temperatures: • Insure the temperature knob is set at #4. This is the tested temperature setting as suggested by the manufacturer. Milk continues to drip from valve: • Check pinch point of the dispensing valve.

Maintenance

Manufacturer

Silver King Model

# SK6MAJ #SK1

NOTE: Do not use cleansers, bleach liquids, or powders that contain chlorine. These products cause corrosion and pitting to stainless steel and will void the warranty. 1. Remove the milk from the machine to thoroughly clean the inside. Do this by pinching the milk valve and turning the milk dispenser upside down with the valve pointing toward the top. Refrigerate the product while cleaning the machine. 3. Clean the outside of machine daily with warm soapy water. Rinse thoroughly. 4. Clean gaskets on inside of milk machine using a damp cloth. 5. Clean pinch point and dispenser arm to remove dried milk.

Repair Information

6. Replace milk inside machine. Insert pinch point dispenser arm. 7. Test product to assure free flow of milk.

Instructions for Use 1. Start with a clean machine. 2. Open door and remove pinch point dispenser arm. 3. Place milk inside machine. 4. Replace dispenser arm. Make sure tubing is straight. 5. Using a sharp knife, cut dispensing tube at an angle approximately 2″ long. 6. Remove plastic cover from tube.

IHOP

Page 23

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Salad Bar Refrigerator

EQUIPMENT MANUAL

Equipment

Salad Bar Refrigerator

Information

Troubleshooting Tips NOTE: Proper leveling of your salad bar refrigerator is critical to its operating success.This should be performed by a qualified person. Product is freezing: • Control setting is set too high. Reset control. • Air circulation is inadequate. Adjust par stock levels to allow fan to blow. Product is not cold enough: • Control setting is set too low. Reset control. • Air circulation is inadequate. Re-arrange product away from fan to improve air circulation. Noisy condensing unit: • Check for loose parts or mounting.

Manufacturer

True (G and D Buildings)

Victory (D Building) Model

True: # TSSU-48-18M

• Check for bent fan blade. • Check that the fan motor bearings are not worn. Condensing unit continually cycles: • Check for refrigerant leak. • Clean control contacts or call for repair if control needs to be replaced. • Check for air restriction. Re-arrange product. Condensing unit cycles are too short (call for service): • Voltage to unit is too low (or unbalanced if 3-phase). • Overload protector is defective. • Check for air restriction. Re-arrange product.

Victory: #PT50IHOP or #PT64SIHOP Repair Information

Unit fails to start when plugged in: • Check circuit breaker. Call for service if resetting the breaker has no effect.

Maintenance NOTE: Do not use cleansers, bleach liquids, or powders that contain chlorine. These products cause corrosion and pitting to stainless steel and will void the warranty. Daily 1. Wipe spills immediately. 2. Remove contents from inside reach-in. Wash interior surfaces (include shelves) using mild detergent. Rinse and sanitize unit. Dry thoroughly. 3. Remove lid and clean entire surface. 4. Remove food pans to walk-in refrigerator. Wash and dry divider bars. Replace bars and food pans. For non-24-hour units, food should not be held in food pans on salad table when unit is closed.

Page 24

March, 2002

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Salad Bar Refrigerator

EQUIPMENT MANUAL

Equipment

Salad Bar Refrigerator, continued

Information

Weekly 1. Remove food to the walk-in refrigerator. 2. Disconnect power by switching circuit breaker off or unplugging unit from wall. 3. Open doors and allow warm air to enter cabinet. 4. Remove all accessories (shelves, racks, etc.) and scrub each piece with a detergent solution and a nylon-bristled brush. 5. Rinse with clear water. 6. Soak in a sanitizing solution for recommended time. 7. Remove and air dry. 8. Scrub all interior surfaces. Rinse and allow to air dry. 9. Clean fan and guard. Dry thoroughly. 10. Return accessories to inside unit. 11. Restore power to unit. 12. When temperature reaches safety zones of 33º to 39.9ºF, return food pans to cabinet and close doors and lid. Every Three Months During weekly cleaning, add the following maintenance tasks: 1. Use a vacuum cleaner with the proper brush attachments to clean the condenser, compressor motor, and related parts. 2. In extreme cases, dust and grease may build up, and the condenser fins may require blowing out with compressed air. This procedure requires a trained service representative.

IHOP

Page 25

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Soda Machine

EQUIPMENT MANUAL

Equipment

Soda Machine

Information

Troubleshooting Tips Beverage is not dispensing: • Ensure that the key is turned to ON. • Ensure that the unit plugged in. • Check if a fuse has blown or circuit breaker has tripped. Unit is dispensing only plain water: • Check the CO-2 cylinder. • Check if the syrup box is empty. Unit is dispensing only syrup: • Check to see that the carbonator is working. • Check if CO-2 pressure is set too high. • Check that the water is turned on.

Manufacturer

Cornelius

Too much foam is produced when beverage is dispensed: • The first drink dispensed after a period of disuse may contain excessive foam. • Check that the drink temperature is 33º to 39.9ºF.

Model

Post-Mix Drink Dispenser #1522 Repair Information

• Check pressure on carbonator.

Maintenance Tower 1. Remove the cup rest from the drip tray. 2. Wash the drip tray with warm soapy water. Rinse the drip tray, allowing water to run down the drain hose. 3. Wipe entire exterior of the tower with a damp cloth. Dry the tower with a clean cloth. Dispensing Valves, Post-mix 1. Remove the valve cover and wash in plain water. 2. Remove the nozzle and the syrup diffuser and wash the parts in plain water. Dispensing Valves, Pre-mix 1. Pour clean water over the valve to rinse sticky residue away. 2. Using a small round brush, clean valve spout with water. 3. Dry valve with a clean dry cloth. Ice Bin and Drip Tray 1. Remove ice from bin. 2. Clean cold plate using mild detergent and cool tap water using a nylon bristle brush. DO NOT USE water hotter than 120ºF.

Page 26

March, 2002

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Soda Machine

EQUIPMENT MANUAL

Equipment

Soda Machine, continued

Information

3. Pour sanitizing solution into drip tray and bin drains. Follow with clear tap water for final rinse. 4. Allow unit to air dry and refill with ice. NOTE: Only a trained and qualified service person should sanitize tank systems, Pre-mix and Post-mix. Call Coca-Cola for this service.

Maintenance Schedule Task

Clean exterior surfaces

Daily

Weekly Monthly Quarterly

x

Clean dispensing valves, post -mix

x

Clean dispensing valves, pre-mix

x

Clean and sanitize ice bin

x

Sanitize tank systems, post-mix and pre-mix

x*

Sanitize syrup lines, B-1B systems

x*

Sanitize bin drain and drip tray drain

x

*Performed by qualified service person.

IHOP

Page 27

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Soup Well Warmer

EQUIPMENT MANUAL

Equipment

Soup Well Warmer

Information

Troubleshooting Tips The soup warmer is heated by a tubular element and controlled by a thermostat with a positive OFF and a red signal light to indicate that power is on. The soup warmer is designed to be mounted in a stainless steel counter. Water won’t stay in warmer well: • Check that the drain handle is not obstructed and the handle turns freely. Warmer does not heat: • Check that the circuit breakers have not tripped. • Check that the red indicator light is on (indication of burned-out thermostat). Water gets too hot: • Check that the thermostat knob is set at proper level. NOTE: Do not attempt to repair this unit. A qualified technician must perform all repair work.

Manufacturer

Wells Model

#SS10ULTD Repair Information

Maintenance Carry out maintenance when the unit is OFF and drained of water. Allow the unit to cool before cleaning. NOTE: Do not use cleansers, bleach liquids, or powders that contain chlorine. These products cause corrosion and pitting to stainless steel and will void the warranty. Daily 1. Clean inside of warmer well and surrounding stainless steel with a mild detergent and clean cloth. 2. Rinse and dry well and surrounding stainless. Weekly (or more often as needed) 1. Using protective equipment, scrub internal warmer well using a nylon bristle brush and cleaning solution. 2. Thoroughly rinse and dry well warmer and surrounding stainless. 3. Remove lime buildup from unit only as needed. NOTE: The de-liming process should be supervised by a manager. Wear gloves, mask, and apron. Avoid spills and contact with the skin. Work in a well-ventilated area.

Instructions for Use To conserve energy, use hot water to set up the warmer. • Pre-heat warmers before placing food in them. • Food products must be brought to an internal temperature of 165ºF and heated for 15 seconds before placing in the pre-heated warmer. • Always keep the warmer wells covered during the pre-heat and food-holding times. Page 28

March, 2002

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Specials/Features Board

EQUIPMENT MANUAL

Equipment

Specials/Features Board

Information

Troubleshooting Tips Board does not light: • Check that the unit is plugged in and turned on. • Check for a burned-out bulb. Replace if necessary. • Check that the circuit breaker has not tripped.

Maintenance General Information • Do not immerse the unit in any kind of liquid or water. • Do not use spray directly on the acrylic surface. • Clean the acrylic surface using only a dry, damp clean cloth with a mild soap or non-abrasive window cleaner sprayed on the cloth.

Manufacturer

CCS

• Check the cleaning cloth for any abrasives such as dirt or grit that will scratch the acrylic surface. • Never spray any other part of the board’s surface. Changing the Fluorescent Tube 1. Unplug the unit from the wall or turn off the circuit breaker if hard wired.

Model

2. With the unit facing down, unscrew the top corner-holding racket. 3. Twist the tube until it is free from the electrical carrier box.

Repair Information

4. Place new tube in carrier box and twist it in the opposite direction until it is secured in place. 5. Replace the corner-holding bracket and hang unit back on wall. NOTE: If your unit is mounted to the cashier stand, follow the same procedures without laying the unit flat.

Instructions for Use Use the Specials Board to announce specials or features to guests as follows: 1. Use only “Lite-N-Rite” crayons. 2. Write only on the front of the acrylic surface, applying the same pressure as when writing on a black board. 3. Minimize guest confusion by avoiding the use of abbreviations. 4. Use three colors to make messages stand out.

IHOP

Page 29

FRONT-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Syrup Warmer

EQUIPMENT MANUAL

Equipment

Syrup Warmer

Information

CAUTION Use EXTREME caution when working with heated syrup. Contact will cause burns.

Troubleshooting Tips Unit does not heat: • Check that the circuit breakers have not tripped. • Check that the unit is plugged into the outlet. • Check that the toggle switch is in the up position (ON). NOTE: If the unit fails to heat, contact a trained service representative for repair.

Maintenance Manufacturer

Curtis Model

#SW2 -11 Server Products #84190

NOTE: Do not use cleansers, bleach liquids, or powders that contain chlorine. These products cause corrosion and pitting to stainless steel and will void the warranty. Daily 1. Turn unit off. Allow syrup to cool before transferring to a clean, IHOPapproved container. 2. Wash unit using warm water and mild detergent. DO NOT SUBMERGE IN WATER while cleaning, as this may destroy the electrical components. 3. Rinse and dry both the inside and outside of the unit.

Repair Information

Every Other Day Clean the faucet seat cups as follows: 1. Remove faucet and flush with warm water. 2. Allow to air dry before reassembling. 3. Check the faucet seat cups for cracks and leaks. Replace as needed.

Instructions for Use The syrup warmer is pre-set at the factory to maintain a temperature of 145ºF. • The holding temperature is 145ºF. The syrup must be heated before it is poured into the syrup warmer. • This unit is designed to maintain a preheated temperature. Using cold or room temperature syrup will slow the dispensing of the syrup • Overheating will cause the syrup to breakdown and crystallize.

Page 30

March, 2002

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Air Curtains and Strip Curtains

EQUIPMENT MANUAL

Equipment

Air Curtains and Strip Curtains

Information

Troubleshooting Tips Curtains will not close: • Check for ice formation on bearings that restrict movement. • Check for objects that may be blocking closure. Ice builds up on the inside of the cooler/freezer door: • Cooler/freezer door is left open too long.

Maintenance • The materials used to produce the Clear Vu and Strip curtains are pliable plastic to withstand temperatures of below -20°F for the walk-in freezer. • Clean curtains using mild detergent and water, then dry. • Periodically check bearings on curtain brackets for wear and tear.

Instructions for Use Manufacturer

Cool Curtain Model

Clear Vu Doors Strip Curtains Repair Information

• Clear Vu curtains are factory-installed to aid in maintaining cooler and freezer temperatures when doors are being opened and closed. • Temperatures defined in the refrigeration section of this manual can be maintained for 45 minutes to one hour if cool curtains or strip curtains are maintained properly. • Clear Vu curtains should be replaced by an authorized service agency. Replacement strip curtains may be ordered and replaced at the unit level. NOTE: Do not prop curtains open for any reason. Strip curtains should hang straight and not be hung over the door frame or shelving units. NOTE: Cool Curtains are cut to size at the factory.

IHOP

Page 31

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Convection and Standard Ovens

EQUIPMENT MANUAL

Equipment

Convection and Standard Ovens

Information

Troubleshooting Tips Oven will not operate: • Check that the unit is plugged in. • Check that the circuit breaker is not tripped. • Check that the pilot light is lit. • Check that the thermostat has not malfunctioned. Poor ignition: • The gas input may be insufficient. Call for service. • The air-to-gas adjustment may be poor. Call for service. Oven cooks too fast or overheats: • Oven needs calibration. • Thermostat may be faulty.

Manufacturer

NOTE: An authorized service technician should perform calibration of oven.

Vulcan Maintenance Model

#GH56C-SEFBAA (with 6-burner top) #GH60TC-SEFBKK (51″ griddle with convection oven)

Daily • Always start with a cold oven. • Clean stainless interiors and exteriors with a non-abrasive type cleanser. • Clean under and around burner grates using a soapy solution. • Dry to avoid rust. Weekly • Remove oven racks and rack slides and soak using a commercial de-greaser. • Thoroughly rinse and dry racks and slides.

Repair Information

• Clean stainless steel door liners and oven front using mild soap and water. • Remove “heat tint” using a non-abrasive cleanser. • Always apply these cleansers when the oven is cold and rub in the direction of the metal’s grain. • Maintain gaskets in good condition.

General Operation – Convection Oven Convection ovens constantly circulate air over the product. This strips the thin layer of moisture and cool air from the top of the product and allows heat to penetrate more quickly, reducing cooking times. NOTE: Motors in convection ovens are permanently lubricated and require no additional maintenance. A qualified service technician should perform all repairs. Do not attempt to disconnect gas lines.

Page 32

March, 2002

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Convection and Standard Ovens

EQUIPMENT MANUAL

Equipment

Convection and Standard Ovens, continued

Information

Lighting the Pilot – Convection Oven with Open Top, Griddle Top, and Hot Top Burner Pilots Before lighting oven, be sure that the range top sections have been lit. 1. Connect the range to the main electrical supply line. 2. Open oven door panel and locate square pilot lighter cutout. 3. Turn red gas valve (located behind the control panel) ON, purging the gas line of air. 4. Turn the gas valve and power switch OFF. Close oven door. 5. While depressing the red ignition button, use a taper to ignite the pilot. 6. Hold down the ignition button for 30 seconds or until the pilot remains lit. 7. Turn gas valve back ON. 8. If pilot fails to light, turn main gas valve OFF. Wait 5 minutes and repeat steps 2 and 3. After pilot is lit, push the power switch ON and turn the temperature dial to the desired setting. Nightly Shutdown Turn the power switch to OFF and the temperature dial to 0ºF. The pilot will remain lit. Lighting the Pilot – Standard Oven Before lighting the oven, be sure that the range top sections have been lit. 1. Open the oven door and locate the square pilot lighter cutout. 2. While depressing the red ignition button located on the side control panel above the thermostat knob, use a taper to light the oven pilot. Continue to hold ignition button in for one minute. NOTE: If the pilot fails to light, turn the main gas valve OFF and wait 5 minutes before repeating steps 1 and 2. Nightly Shutdown Turn the burner valve off. Lighting the Pilot – Oven Cook Top Burners and Griddle Tops (for combination oven/range/griddles) 1. Turn main gas supply on. 2. Turn all top burner valve knobs on to purge gas line of air. 3. Turn all top burner valve knobs off. 4. Wait 30 seconds. 5. Using a taper, light the pilot(s). 6. If the pilot fails to light, wait 5 minutes and repeat steps 1-5. Turn one top burner valve on to ensure all gas lines are purged of air. Turn the burner off when the gas begins to flow. Nightly Shutdown Turn the burner valve off. The pilot will remain lit.

IHOP

Page 33

Back-of-House Equipment Guide

IHOP Standard Operating Procedures

Deep Fryer - Manual Filtering

EQUIPMENT MANUAL

Equipment

Deep Fryer Manual Filtering

Information

CAUTION Deep-fryer oil (canola or soy-based) will catch fire at high temperatures. Be aware that the Smoke Point (when oil begins smoking) ranges between 450º - 460ºF, depending upon the quality of the oil. The Flash Point (when oil flares momentarily and then goes out) is 625ºF. The Fire Point (when oil will burn continuously) is 675ºF.

Troubleshooting Tips Check for possible causes of the following conditions: Shortening takes on black appearance too quickly, is off flavor, or emits odor: • Inferior shortening • Overheating of shortening Manufacturer

• Faulty thermostat

Dean

• Hot spots in fryer • Improper filtering

Model

#SM20/SM20G #UFFSM2250IHOPG #UFFSM2250IHOP60

Shortening smokes excessively: • Inadequate filtering • Inadequate cleaning of equipment Foods do not cook properly (not brown in expected time): • Over-filling fryer baskets • Frying temperature too low

Repair Information

• Faulty thermometer • Improper use of fryer timer Foods are greasy (excessive oil absorption): • Temperature set too low • Over-filling fryer baskets • Heating fried foods in fryer • Slow temperature recovery

Maintenance Daily Filtering for Manual Filtering Systems 1. Turn off fryer. 2. Lift up heating element. WARNING: Do not operate in air. 3. Lift crumb cradle out of the kettle. WARNING: Handles are HOT.

Page 34

March, 2002

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Deep Fryer - Manual Filtering

EQUIPMENT MANUAL

Equipment

Deep Fryer Manual Filtering, continued

Information

4. Strain the oil through an oil filter. WARNING: Secure filter in holder and drain in an approved container. 5. Completely wash and sanitize fryer kettle, baskets, and crumb cradle. 6. Dry and assemble fryer. 7. Replace strained oil and top off to appropriate level with fresh oil. Thorough Cleaning (Once Each Week Minimum) 1. Drain oil. 2 Fill the fryer kettle with water and add a boil-out chemical (8 oz. TSP to one kettle of water) or mild dish soap. 3. Set control to 200ºF. 4. Place crumb cradle and fry baskets into water to be cleaned at the same time. 5. When water reaches 200ºF, scrub the fry baskets with a stiff-bristle brush. 6. Remove the crumb cradle and baskets from fryer and thoroughly rinse and dry. 7. Raise the heating element to make it accessible but not out of the water. Scrub the element and lower it back into the cleaning solution. 8. Turn off the fryer. Drain the solution and discard. CAUTION Contents are HOT. Use protective equipment when working. 9, Fill kettle with clean water and 8 oz. of distilled vinegar. 10. Set control to 200º F. 11. When the water reaches temperature, scrub all parts with neutralizing cleaning solution. 12 Turn fryer off. Drain and discard solution. 13. Dry completely. Top off with fresh shortening to fill line.

SOP Information NOTE: The correct oil rotation is potatoes, meat, and sausage. • The useful life of shortening can be extended by rotation. Fresh shortening should be placed in the fryer reserved for cooking of potato products. • IHOP products are deep-fried at a temperature of 350ºF, except for link sausages, which are deep-fried at 300ºF.

IHOP

Page 35

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Deep Fryer - Self-filtering

EQUIPMENT MANUAL

Equipment

Deep Fryer - Selffiltering

Information

Troubleshooting Tips Pilot fails to light: • Check that the gas lines are connected. • Re-light the pilot. When doing so, ensure that the combination gas valve manual knob is depressed for one minute. If pilot continues to fail, call an authorized service representative. Shortening takes on black appearance too quickly, is off flavor, or emits an odor. • Inferior shortening • Overheating of shortening • Faulty thermostat • Hot spots in fryer • Improper filtering

Manufacturer

Dean

Shortening smokes excessively: • Inadequate filtering • Inadequate cleaning of equipment

Model

#UFFSM2250IHOPG #UFFSM2250IHOP60

Foods do not cook properly (not brown in expected time): • Over-filling fryer baskets • Frying temperature too low • Faulty thermometer • Improper use of fryer timer

Repair Information

Foods are greasy (excessive oil absorption): • Temperature set too low • Over-filling fryer baskets • Heating fried foods in fryer • Slow temperature recovery

Maintenance Daily 1. Wash all removable parts. Clean all exterior surfaces of the body. Do not use abrasive materials or cleansers on stainless steel. 2. Filter the cooking oil and replace if necessary. Weekly NOTE: Do not let water boil down so low that tubes are exposed. This will damage the tubes. 1. Drain oil from the fry vessel into the filter. 2. Close the drain valve and fill the vessel with a water and detergent solution.

Page 36

March, 2002

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Deep Fryer - Self-filtering

EQUIPMENT MANUAL

Equipment

Deep Fryer - Selffiltering, continued

Information

3. Set operating thermostat to 220ºF. 4. Bring solution to a rolling boil. Turn heat down and let the mixture stand until deposits and or carbon spots can be removed with a Teflon brush. 5. Scrub tank walls, bottom, and heating tubes. 6. Drain vessel and rinse in clear water. NOTE: DO NOT drain water into filter. Water will damage the filter pump. 7. Refill with clear water and set operation thermostats to 220ºF. 8. Boil for 5 minutes. Turn fryer off, drain water, rinse and completely dry before filling with shortening.

Filtering Procedures CAUTION The oil temperature of the fryer to be filtered should be approximately 350ºF. Position the drain handle PROPERLY prior to operating the filter unit. Failure to do this can result in burn or injury to the user. 1. Turn the gas valve to pilot and press down. At the same time, press the Piezo igniter until pilot ignites. 2. Continue to press the pilot knob on the valve for 60 seconds after the pilot ignites. 3. Turn the gas valve to ON. 4. Clear debris from oil using skimmer. 5. Remove filter pan from cabinet and lift out crumb basket. 6. Remove screen by turning the lock-down bolt counter-clockwise. 7. Disassemble the filter screen by pulling on attached loops. Remove frame sections from filter material. 8. Remove inner stiffener. Thoroughly clean all screen material with very hot water and detergent. 9. Reassemble pan and return to fryer. Ensure male-female connection is solid. 10. Turn fryer off. 11. Pull red handle to drain oil into filter pan. Pull yellow handle that turns on the filter pan. 12. Oil flows from the filter pan through the fry vessel and back to pan. Remove screen and use L-shaped brush to clean vessel. NOTE: DO NOT pull on probes. 13. Press in the red handle to close drain valve. Oil will fill fry vessel. Allow bubbles to form for 15-30 seconds, ensuring oil lines are clear.

IHOP

Page 37

BACK

OF-HOUSE

EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Deep Fryer Timer

EQUIPMENT MANUAL

Equipment

Deep Fryer Timer

Information

Troubleshooting Tips No display or indicators lit: • Unit is unplugged. • Check circuit breaker. • Transformer may be defective. • Circuit may be inoperable. Alarm does not sound: • Speaker may be inoperable.

Manufacturer

Prince Castle Model

Merlin #835 Series Repair Information

Call Prince Castle at (800)-722-7853 for local service agency.

• Circuit may be inoperable. Unit will not enter program mode (i.e., display does not show PROG): • Logo switch may be inoperable. • All channels are still counting. Unable to change times in Program Mode: • All channels are still counting. • Arrow switches are inoperable. • Circuit may be inoperable. Unable to stop, start, or store timer pre-sets in program mode. Missing or abnormal characters in display: • Circuit may be inoperable. NOTE: An authorized service representative must perform repair of inoperable circuits.

Maintenance NOTE: This appliance is not of watertight construction. Do not clean using a water jet or jet spray. • Do not immerse appliance in water. • To prolong the life of your fryer timer, do not allow grease to build up on unit. Wipe the timer daily with a clean, damp cloth. • Do not use any chemical cleaners or abrasive pads on the overlay. This may cause damage to the unit.

Instructions for Use • To activate a programmed channel, press the corresponding number. The number will light up and flash, and the display will start to countdown. • To cancel a channel after it is activated, quickly press the channel number three times. This will cancel the countdown sequence.

Page 38

March, 2002

IHOP Standard Operating Procedures

BACK-OF-HOUSE EQUIPMENT GUIDE Deep Fryer Timer

EQUIPMENT MANUAL

Equipment

Deep Fryer Timer, continued

Information

Programming the Fryer Timer Follow this procedure to set all program buttons to coincide with the IHOP Fryer Timer Chart. 1. Locate the “magic button,” which is a raised area under the word MERLIN at the bottom left of the timer. 2. Depress and hold the “magic button” for 5 seconds. A SHOW PROGRAM message will appear in the window. 3. Press program button #1. The timer setting will light up. 4. Set button #1 according to the fry timer chart by pressing the up and down arrow keys. 5. Press the program button #1 again to change the setting from TIMER to DUTY. The following steps (6-9) need to be followed to remove the DUTY function. This will set it to “:00”: 6. With the duty button lit, set the DUTY time to “:00” by pressing the UP/DOWN arrow keys. 7. Press the program button #1 again to change from DUTY to HOLD. 8. Set the HOLD button to “:00” using the UP/DOWN arrow keys. 9. Press program button #1 twice to complete the program. 10. With the DUTY button lit, set the DUTY time to “:00” by pressing the UP/DOWN arrow keys. Setting Volume Control: 1. Depress the MAGIC BUTTON for approximately 5 seconds, until the SHOW PROGRAM message appears in the window. 2. Press the DATA button located above the MAGIC BUTTON. 3. Using the UP/DOWN arrow keys, increase or decrease the volume where 1=Low Volume and 4=High Volume. 4. Press the MAGIC BUTTON once to set the volume level selected.

IHOP

Page 39

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Dishwasher

EQUIPMENT MANUAL

Equipment

Dishwasher

Information

Troubleshooting Tips Dishes are not clean: • Clean out drain obstructions. • Replace worn “O” rings. • Water pressure may be low due to pump obstructions. Disconnect electrical supply and drain lines. • Check for obstruction at the pump intake. • Detergent is not dispensing or is dispensing incorrect amount. Call for service. • Excessive mineral deposits throughout machine. De-lime as necessary. Silverware, glassware, and dishes are spotted: • Dish racks are not loaded properly. • Rinse water temperature is not set properly (min. 120ºF).

Manufacturer

Ecolab Model

ES40

• Water is excessively hard. Inadequate rinse: • Clean line strainer. Remove strainer cap, clean, and replace. No wash tank heat: • The machine is equipped with a low water safety device that shuts off the heat if the water level gets too low. Check that the water level is at the fill line. • Stem valve is not open completely.

Repair Information

IHOP installs Ecolab service unless otherwise requested.

• Check that the circuit breaker is not tripped. Sanitizer is not being dispensed: • If the sanitizer bottle is empty, replace it. • Check for a leak or crack in the sanitizing tube.

Maintenance The outside surface of the dish machine should be cleaned each shift using a nonabrasive cleanser. NOTE: The inside maintenance procedures for our machine are outlined below and should be performed a minimum of every shift and more often as necessary during peak business periods. 1. Turn the power off. 2. Remove the strainer bucket and the slanted strainer. Empty contents into garbage. Wash and rinse the slanted strainer and strainer bucket. 3. Rinse the overflow cover and remove the overflow tube. 4. Open the drain and thoroughly cleanse and flush the interior of the dishwasher.

Page 40

March, 2002

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Dishwasher

EQUIPMENT MANUAL

Equipment

Dishwasher, continued

Information

5. Wash and rinse the overflow tube inside and out. 6. Check the rinse nozzles to make sure they are free of lime deposits and solids. 7. Check that wash arms and rinse arms rotate freely. 8. Check all liquid levels − Wash, Rinse, and Sanitize. Replace as needed. De-liming Procedures NOTE: The de-liming process should be supervised by a manager. Wear gloves, mask, and apron. Avoid spills and contact with the skin. Work in a well-ventilated area. 1. Inspect the rinse arms for lime deposits. Remove buildup by inserting a deliming wire into each opening. 2. Remove plugs from both the upper and lower rinse arms. 3. Remove the standpipe assembly from the bleach container and place it as close to the floor as possible, placing a catch pan underneath. 4. Turn the power switch on and fill the machine. 5. Cycle the machine 6 times to empty the bleach-dispensing system. Make a visual check to assure the system is empty. 6. Turn the water supply off. Cycle the machine four times. 7. Remove the rinse tank cover. 8. Make a visual check to assure the rinse-holding tank is empty. NOTE: If more than ¼″″ of water remains in the tank, cycle the machine two more times. 9. Pour two caps of de-liming solution into the rinse-holding tank. 10. Cycle the machine once. 11. Let solution stand 10 minutes. 12. Turn the water supply off. 13. Cycle the machine three times or until the rinse-holding tank is drained. 14. Wipe the inside of the rinse-holding tank to remove loose mineral deposits using a clean, damp towel. 15. Turn the water supply on. 16. Cycle the machine three times. 17. Turn pumps off. 18. Replace the rinse arm plugs. 19. Cycle the machine once. 20. Replace the standpipe assembly. 21. Drain the machine.

IHOP

Page 41

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Dishwasher

EQUIPMENT MANUAL

Equipment

Dishwasher, continued

Information

Instructions For Use The low temperature dishwasher is designed as an energy-saving piece of equipment. It operates with a water temperature of 120ºF minimum and sanitizes dishes chemically instead of using hot water. The machine also has an electronic control system that regulates the time cycle, water temperature, and timed fill of the tank. The door switch activates the machine cycle when the doors are closed. If the doors are opened during a cycle, the machine will stop and a new cycle will begin when the door is closed again. ALWAYS allow the machine to complete one cycle before opening the doors. If the doors are opened during a timed fill cycle, the machine will not return to that cycle. Pushing the timed fill switch will restart a complete cycle. • Scrape all food particles from china. Empty all glasses and cups. • Properly load each rack until full. Running ½-full racks wastes chemicals and energy. • Use the pre-rinse spray arms to spray racked dishes before placing into dish machine. • Run the appropriate number of racks for your machine. • Allow dishes and smallwares to air dry before removing from dish rack to storage areas.

Page 42

March, 2002

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Egg Burners/Step-up Ranges

EQUIPMENT MANUAL

Equipment

Egg Burners/ Step-up Ranges

Information

Troubleshooting Tips Pilots won’t stay lit: • Remove grates and clean the orifice in case of obstruction. • Check to see if the pilot gas is turned off at the automatic valve. • Check to see if the pilot burner is not lit. • The gas supply may not be purged of air. • The air flow may be poor (blowing out pilot).

Maintenance NOTE: Do not use steel wool, abrasive cloths, cleansers, or powders on stainless steel areas. If it is necessary to remove encrusted food particles, soak the area with wet cloths and then use a nylon scraper. 1. Remove the drip pan. Wash and rinse well. Replace. Manufacturer

US RANGE Vulcan Model

US Range # RHp 36 4 24 Vulcan # MG36 Sefbat

2. Remove the burner grates and burner heads. Clean with hot soapy water. Rinse well. Dry parts and reassemble. 3. Clean counter space under and behind the egg burner. 4. Scrub inside of the 7-quart food warmer to remove buildup of lime deposits. CAUTION If a gas odor is detected, the gas supply must be turned off at the main shut-off valve and the local gas company or authorized service agent contacted for service. Lighting and Shutting Down Pilots 1. Turn on gas supply. 2. Turn all top burner valve knobs to ON to purge gas line of air. 3. Turn top burner valves to OFF.

Repair Information

4. Wait 30-seconds. 5. Using a taper, light the pilot of each burner. 6. If pilot fails to light, wait 5 minutes and repeat steps 1-5. 7. Turn one hot top or griddle top burner valve to ON position to ensure that all gas lines are completely purged of air. Turn burner valve to OFF when gas begins to flow. NOTE: Every night, turn burner valves to OFF. The pilot will remain lit. Complete Shutdown 1. Turn burner valve to OFF. Pilot will remain lit. 2. Turn main gas supply OFF.

IHOP

Page 43

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Grills - US Range

EQUIPMENT MANUAL

Equipment

Grills - US Range

Information

Troubleshooting Tips Electrical ignition problems, including, a) Red light fails to light when toggle switch is turned on b) Red light fails to shut off when toggle is turned in off position c) Unit fails to heat when toggle is on: • Check that the unit is plugged in. • Check that the toggle switch is working. • Check that the circuit breaker has not tripped. Igniter fails to light, including, a) Igniter stays on too long after pilot flame is established

Manufacturer

b) Pilot will not light after igniter has been on several minutes

US Range

c)

Pilot fails to remain lit after igniter goes out: • Problem with igniter

Model

• Problem with pilot valve

# RGTSA 2672 1

• Loose wiring connection

# RGTSA 2648 1 Electrical 120/1 15.0 amp dr + 10″

• Obstructed or wrong size pilot orifice • Problem with the pilot or flame switch alignment Call your service agency for repair.

Maintenance Follow these guidelines:

Repair Information

• Keep the grill surface free of carbonized grease. Carbonized grease hinders the transfer of heat from the grill surface to the food resulting in spotty browning and the loss of cooking efficiency. • After each use, clean the grill with a metal spatula or grill pad to remove excess fat and food. • Throughout the shift, thoroughly clean and wipe the grease drain. Scrape food and grease into the grease drawer. • Remove the grease drawer and empty its contents into the grease receptacle. Wash the grease drawer in the dish machine. Allow to air dry before replacing. • Thoroughly clean the grill at a temperature setting of 150ºF using water and TSP (4 oz. TSP or similar cleaning agent to one gallon of tap water). After any use of TSP, neutralize the surface with a vinegar and water solution (8 oz. of vinegar to one gallon of water). • After cleaning, season the grill. Set the temperature to 150ºF. Once properly heated, ladle 2 oz. of Whirl, grill fry, or salad oil onto the grill and spread with a grill pad to evenly coat the entire surface. Turn the grill up to 350ºF. After the grill surface is properly heated, wipe the grill dry. The grill is now adequately seasoned and may be turned off if no longer required for use.

Page 44

March, 2002

IHOP Standard Operating Procedures

BACK-OF-HOUSE EQUIPMENT GUIDE Grills - US Range

EQUIPMENT MANUAL

Equipment

Grills - US Range, continued

Information

Energy Conservation Information Grills must not be turned on at the circuit breaker. Individual thermostatic controls on the grill should be turned on one at a time with a few seconds lag between each one to avoid a power surge.

Instructions for Use • Warm grills to 285ºF. • After 15 minutes, turn the temperature to 350ºF. • After the desired temperature is reached, the indicator lights will turn off. • The thermostats maintain selected temperatures automatically and are combined with OFF switches on each dial. • The signal light illuminates after the thermostat is turned on and remains lit while the grill is heating.

Specifications Stainless steel front and sides with one-inch thick Blanchard grind grill plate and front access to controls for service. Thermostat bypass switch mounted on front. Includes a vertical knob guard for each thermostat and gas regulator. IHOP grills are calibrated to 350ºF ± 15ºF.

IHOP

Page 45

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Grills - Vulcan

EQUIPMENT MANUAL

Equipment

Grills - Vulcan

Information

Troubleshooting Tips Standard controls: • In the event a gas odor is detected, shut down the units at the main shutoff valve and contact the local gas company or gas supplier for service. • For your safety, do not use or store gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance. • Do not obstruct the airflow into and around this appliance. This airflow is necessary for proper combustion of gasses and for ventilation. • Keep flue duct free of obstacles. If unit does not heat when thermostat is turned on, or the pilot burner will not light or stay lit: 1. Check that the unit is plugged in.

Manufacturer

2. Check that the circuit breaker has not tripped.

Vulcan

3. Check for an obstruction in the pilots orifice. 4. Check that a backdraft of air is not blowing the pilot out.

Model

900 Series #948A Gas griddles, including electric ignition option and solid state control option. Repair Information

5. Check that the pilot gas is not turned off at the automatic shut-off. NOTE: If the above tips do not correct the problem, call your service agency for repair.

Instructions for Use - Standard Griddles Lighting Pilots for Standard Griddles If the pilot light goes out, an automatic shut-off valve turns off the gas supply to the griddle burners. Re-light as follows: 1. Turn the thermostat to OFF and wait 5 minutes to allow gas to escape from the burner. 2. Turn on the main shut-off valve. 3. Depress and hold the red button “A” on the automatic shut-off valve while lighting the pilot burner. 4. After the gas at the pilot has been burning for about 45 seconds, release the red button. If the pilot does not remain lit, repeat the operation, allowing more time before releasing the reset button. NOTE: All units are equipped with fixed orifices and a factory preset pressure regulator. No adjustments are necessary. Operating Instructions Turn the thermostats to the desired setting to operate the unit as follows: • Pre-heat griddles to 285ºF, allowing 15-20 minutes before turning thermostat setting to 350ºF. Each thermostat will control gas flow to burners to bring their grill area to the set temperature.

Page 46

March, 2002

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Grills - Vulcan

EQUIPMENT MANUAL

Equipment

Grills - Vulcan, continued

Information

Instructions for Use - Electronic Ignition Griddles Lighting Pilots 1. Turn all burner valves to OFF. Wait 5 minutes for all gas to escape from burner compartments. 2, Turn on the gas supply to the unit. 3, Turn on the electric supply to the unit by turning the toggle switch to ON. The red light will light. 4. When the grill is no longer required, turn the toggle switch to OFF. The pilot igniter red light and thermostat will be turned off. 5. To turn off the unit completely for an extended time, shut off the electricity and gas supply to the unit. Operating Instructions 1. Turn the toggle switch to the ON position. The red light will light, and the igniter will spark (not visible) to ignite the pilot. 2. When the pilot is lit, the igniter will turn off. 3. The unit is now ready for service. Pre-heat the grill to 285ºF. Wait 15 minutes at the preheat temperature and then set the thermostats to 350ºF.

Maintenance for Standard Gas Grills After Each Use • Clean the griddle with a flexible spatula or griddle scraper. During the Day 1. Flush the hot griddle with water and scrape to reduce the amount of carbonized grease buildup. 2. Follow with a light coating of oil to prevent sticking. Once a Day • Thoroughly clean backslash, sides, and front. Ensure that the integral part of the backsplash is not vigorously banged with a spatula. • Empty the grease trough of grease and food into the grease drawer. Empty the grease drawer into the grease barrel and wash and sanitize in the dish machine. • Clean the griddle surface with water and de-greasing cleaner. Rub with the grain of the metal while the griddle is still warm (150ºF). Flush grill surface to remove all traces of de-greaser. • Clean stainless steel and chrome surfaces with a damp cloth and polish with a clean, soft cloth. • Season the griddle after each cleaning. While grill is set at 285ºF, ladle 2 oz. of Whirl, grill fry, or salad oil onto grill surface and spread evenly. Turn grill to 350ºF. Once temperature is reached, wipe off excess grease. The grill is now properly seasoned and ready for use.

IHOP

Page 47

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Heat Lamps

EQUIPMENT MANUAL

Equipment

Heat Lamps

Information

Troubleshooting Tips Unit does not heat: • Check circuit breaker. • Check that the unit is plugged in.

Photo Not Available

Maintenance The portable food warmer has a Glo-Ray infrared heating element from above with a thermo-controlled heated base. • Unplug unit while cleaning and at any time unit is not in use. • DO NOT immerse unit in water. • DO NOT use abrasives on infrared elements.

Manufacturer

Hatco Model

• Wipe outside surfaces with clean damp cloth. Use a mild detergent if unit becomes heavily soiled. Rinse using clean water on a soft cloth. • Dry unit thoroughly.

Instructions for Use

#GR FFB

• This appliance is to be used to hold fried foods for short time periods.

Portable Dump Station

• Do not over-prepare product and hold, as this will significantly lower the quality of the product.

Repair Information

Page 48

March, 2002

IHOP Standard Operating Procedures

Heat Lamps - Service/Cooks Line

EQUIPMENT MANUAL

Equipment

Heat Lamps – Service/Cooks Line

BACK-OF-HOUSE EQUIPMENT GUIDE

Information

Troubleshooting Tips Unit will not start: • No power • Defective switch • Open wiring • Defective element Excessive heat: • Voltage too high • Improper mounting

Maintenance Manufacturer

Hatco Model

#GRAIWHL-108 Infra Black Repair Information

• Use only non-abrasive cleaners. Abrasive cleaners could scratch the finish of the food warmer, marring its appearance and making it susceptible to soil accumulation. • Wipe daily with a damp cloth and mild detergent. • DO NOT spray water or cleaning chemicals directly on Glo-Ray element.

Instructions for Use • To conserve energy, turn on heat lamps in intervals. Use only the number of lamps needed to meet business demands. • Turn on portable heat lamps at 10-minutes intervals. • Do not add decorative soffit to hide a pass-through mounted Glo-Ray. This may block the heat and cause fire or flare-up.

IHOP

Page 49

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

HVAC - Ventilation Systems

EQUIPMENT MANUAL

Equipment

HVAC – Ventilation Systems

Information

Troubleshooting Tips Ventilation systems is not pulling smoke and exhaust from the restaurant equipment: • Check that the exhaust fan is turned on. • Check that exhaust fan wheel rotation is correct. • Check that the fan belt is not broken or loose. • Check that the fan switch is on for the make-up air. • Check that the circuit breaker is not tripped. • Check that filters and or spacers are in place. • Check that equipment alignment under hood is correctly positioned. • Check that make-up air filter is clean.

Manufacturer

Marshal Air ECS

• Check that the HVAC register in ceiling is not blowing towards hood. If so, re-adjust air deflector. Filters are out of square and/or surface becomes black: • Check that fryers under hood are properly positioned. • Improper cleaning chemicals may have caused damage.

Model

Repair Information

Contact local HVAC service.

• Carbon may have built up. Follow weekly cleaning schedule set up in your unit. Excessive amount of grease in hood area: • Make sure that grease trough or grease collection cups are in place. • Make sure that filters and/or spacers are installed properly. Gas fired equipment is not working: • Check that gas power is turned on. • Check if Ansul gas safety valve is tripped. Call local Ansul distributor to inspect. • Check if equipment is broken or defective. Call authorized service representative.

Maintenance Set up a regular preventative maintenance program for your unit. Refer to the HVAC Maintenance Program information gon p. xii. Also follow the cleaning guidelines below. NOTE: The monthly, quarterly, and bi-annual procedures for all rooftop maintenance and belt replacements should be carried out by a reputable service agency. Daily 1. Wipe surface using a clean cloth and mild detergent. 2. Rinse and dry to prevent spotting.

Page 50

March, 2002

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

HVAC - Ventilation Systems

EQUIPMENT MANUAL

Equipment

HVAC- Ventilation Systems, continued

Information

3. Empty and clean grease cups. Replace. 4. Wipe out grease trough(s). 5. Replace any burned-out light bulbs. Weekly 1. Perform all daily maintenance. 2. Wipe grease and dirt buildup off the light protectors. 3. Check for noise or vibration. Report any to your service agency. Monthly 1. Perform all daily and weekly maintenance procedures. 2. In addition, arrange for a reputable service agency to conduct intake filter replacements, lubrication, and belt replacements as needed. Quarterly Servicing 1. Have the exhaust fans and fan wheels inspected and cleaned to prevent excessive vibration caused by grease accumulation. 2. Inspect exhaust ducts for grease buildup. Clean as necessary. Bi-Annually Servicing • Have a local authorized Ansul distributor perform the bi-annual inspection of the hood and fire system. Maintenance of Filters and Spacers The function of filters is to remove grease from the exhaust air. Grease will drain from the filters into the grease trough and then into the grease collection cup. For filters to perform properly, the following procedures must be followed: • Keep filters in good condition. • Ensure that filters fit snugly into hood opening. • Remove grease from the filters and hood area behind them. • Ensure that filters are sealed in place by the spacers. This prevents air from passing through the system without being filtered.

Instructions for Use NOTE: An approved fire suppression system must be installed to the fire suppression system manufacturer’s specifications. Regular maintenance of the exhaust system and fire suppression system is the responsibility of each IHOP unit. • Turn on exhaust fans whenever cooking equipment or dish machine is in operation.

IHOP

Page 51

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Ice Machine

EQUIPMENT MANUAL

Equipment

Ice Machine

Information

Troubleshooting Tips Cuber not operating: • Check that the unit is turned on. • Check that circuit breaker has not tripped. Cuber not working, and indicator light is on: • Check contactor leads. Replace if defective. • Compressor overload may be on OPEN. Permit overload to cool, then reset or replace. Cuber is not working, indicator light is off, or no power to the switchboard: • Unit is off due to full bin. Remove ice from curtain. Eliminate curtain restriction. • Adjust switch range. Reduce clearance from ice shoot to proximity switch.

Manufacturer

Cornelius Scotsman Model

Cornelius: Machine Model #IRC 1448 Cornelius: Ice Bin Scotsman: Machine #CME-1656-RS32 Scotsman: Ice Bin #BH-900S Repair Information

Cubes are coming out in one solid piece rather than in separate cubes: NOTE: For optimum ice production and maximum cube separation, the ice connecting the individual cubes should be a minimum of 1/8″″ thick at the center area of the ice waffle. • Clean condenser and fan blades to improve water flow over evaporator. • If unit is operated with the panels off, the heat at the top of the evaporator will cause thinner ice at the top than when the panels are in place. • Thinner ice can be achieved by turning the “pot” adjustment screw clockwise one full turn. • Thicker ice can be achieved by turning the “pot” adjustment screw counterclockwise one full turn.

Maintenance NOTE: ONLY LIME-A-WAY or CALGON NICKLE SAFE is approved for deep cleaning ice machine. The de-liming process should be supervised by a manager. Wear gloves, mask, and apron. Avoid spills and contact with the skin. Work in a well-ventilated area. Ice machine cleaners are acidic-based chemicals. Before beginning any cleaning of the cuber, remove all ice from the storage bin. 1. Set the switch to CLEAN and allow any ice on the evaporator to melt. 2. Remove the water curtain and pour ½ oz. of machine cleaner down the rear key-slot openings. The cleaner will drain into the water pan. 3. Return the water curtain to the operating position. 4. Add 3 oz. (for a single evaporator) or 5 oz. (for a double evaporator) of either Lime-A-Way or Calgon Nickle Safe ice-machine cleaner directly into the water pan.

Page 52

March, 2002

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Ice Machine

EQUIPMENT MANUAL

Equipment

Ice Machine, continued

Information

5. Set switch to CLEAN and circulate for a maximum of 15 minutes. 6. Depress the HOLD and DUMP switch to allow the cleaner to drain away. 7. Fill the water pan with clean fresh water and circulate for 3 minutes. 8. Depress the HOLD and DUMP switch and allow water to drain away. REPEAT this procedure THREE times. 9. After the third rinse cycle, return cuber to normal operating mode. NOTE: Ice machines should only be cleaned as needed. If your ice machine requires cleaning more than twice yearly, consult your distributor or dealer about proper water treatment.

Instructions for Use An external water filter is installed on your ice machine. This helps to remove particles from your water as it passes through the filter to produce optimum ice cubes and keep your ice machine working properly and able to produce ice of up to 1,675 pounds per day as needed.

IHOP

Page 53

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Microwave Oven

EQUIPMENT MANUAL

Equipment

Microwave Oven

Information

CAUTION • Never use metal of any kind in the microwave, including aluminum foil. Glass, ceramic, china, paper, and most plastic dishes can be used in the microwave. Pouches or packages of paper or plastic may be used but should always be punctured to allow steam to escape. • Temperatures and cooking times vary depending on the wattage of each unit. • Never operate an empty microwave oven. Without food in the cavity to absorb power, the microwave energy will be reflected back into the magnetron causing damage. • Use caution when removing items from the microwave or uncovering heated items due to a buildup of steam.

Manufacturer

Panasonic Model

# NE 8051–800 watt 1 yr. parts and labor, 3 yr. Magnatron tube

# NE 1051–1000 watt #NE-1251–1200 watt

Troubleshooting Tips NOTE: Do not operate the oven if there is damage to the door (bent), hinges, latches, door seals, or ceiling surfaces. Read failure codes on panel front: Code F01- Overcooked food: 1. Press STOP/RESET pad to stop beep. 2. Wait for oven to cool down, then reset. 3. If a flame is present, do not open door.

1 yr. parts and labor, 3 yr. Magnatron tube

Code F33-34 – Defective sensor circuit: • Unplug the oven and wait more than 10 seconds before re-connecting.

#NE 1257–1200 watt

Code F44 – Defective pad or control circuit • Pad was pressed for more than 30 seconds.

1 yr. parts and labor, 3 yr. Magnatron tube

# NE 1258–1200 watt 3 yr. parts, labor, and Magnatron tube Repair Information

NOTE: If normal operation does not resume, call service agent and give failure code.

Maintenance NOTE: Do not place any objects between the oven front face and the door or allow soil or solvents to build up. 1. Unplug the microwave before cleaning. 2. Remove the air intake splash guard/light diffuser for cleaning by removing the center plugs from the two plastic rivets at the top inside of the microwave. 3. Wash the entire inside surfaces of the unit using a mild detergent. Rinse and sanitize. Air dry. 4. Replace air intake guard. 5. Wipe outside of unit with damp sanitized cloth.

Page 54

March, 2002

IHOP Standard Operating Procedures

BACK-OF-HOUSE EQUIPMENT GUIDE Microwave Oven

EQUIPMENT MANUAL

Equipment

Microwave Oven, continued

Information

Instructions for Use 1. Place microwave safe dish in center of microwave. 2. Close door securely. 3. Set a desired heating time. Follow SOP microwave chart. General Use Guidelines • It is better to under-heat rather than overheat. Always start with the minimum heat times. • You may open the microwave door while the unit is operating to stir or rotate food. • When setting a dial timer for less than 30 seconds, turn timer past the 30second mark and then set to the desired time. • Touch pad units are pre-programmed at the factory and match the IHOP microwave chart in your restaurant.

IHOP

Page 55

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Mixer

EQUIPMENT MANUAL

Equipment

Mixer

Information

CAUTION Keep hands, clothing, and utensils out of bowl when mixer is in operation.

Troubleshooting Tips Mixer will not start: • Gearshift lever between gears is not fully engaged. • Circuit protector is in the open position. Check fuse or disconnect switch. • Mixer or attachment is overloaded. • Mixing bowl is not fully engaged. • Wire cage assembly is not in the front-center position.

Manufacturer

HOBART Model

Model #H-600 Heavy-duty 60 qt. mixer with a two-horsepower motor, a timer and a #12 attachment hub as standard equipment. Repair Information

Agitator touches the bowl: • Bowl clamps are not closed. • Improper agitator clearance. Review how to adjust agitator in the maintenance section. • Bowl clamps improperly adjusted. Planetary seal squeaks: • Seal requires occasional lubrication. Call for service.

Instructions for Use NOTE: The bowl guard must be in position or the mixer will not operate. Two clamps lock the bowl into position. • The START button is used to start the mixer. • The STOP button is used to stop the mixer. • The timer is used in conjunction with the start button for timed mixing operations and will stop the mixer when a preset time has elapsed. • For non-timed mixing, set the timer on HOLD and use the STOP button to stop the mixer. Using the Dial Timer to Set Mixing Time: 1. Turn the knob to set the mixing time. The M/C indicator will be lit. 2. Use the START and STOP buttons to control the mixing operation. 3. Press the START button to begin mixing. The timer will countdown from the set time to 00:00. NOTE: If the STOP button is pressed, both the mixing timer and the countdown will be interrupted. After pressing STOP, press START to resume both mixing and timer countdown.

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March, 2002

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Mixer

EQUIPMENT MANUAL

Equipment

Mixer, continued

Information

Changing Speeds • The gearshift lever is used to change speeds. • Always stop the mixer before changing speeds. • To change speeds, push the STOP button, move the gearshift lever to the desired speed, and restart the mixer by pushing the start button. Using the Hand-Wheel Bowl Lift • Each mixer is equipped with a hand-wheel bowl-lift device to raise and lower the mixing bowl. • Turn the hand-wheel clockwise to raise the bowl and counterclockwise to lower the bowl. Mixer Attachments Two mixer attachments used to prepare IHOP recipes are the Paddle and the Whip. Additional attachments are optional. Follow the guidelines for use as indicated with the attachment. Mixer Speeds Four speeds are available for use. Follow SOP for the appropriate speed level when mixing batters, butters, and other IHOP recipes. NOTE: If you do not stop the mixer before you change speeds, it will automatically shut itself off.

Maintenance NOTE: Unplug the mixer before beginning cleaning procedures. The mixer should be thoroughly cleaned after each use as follows: NOTE: DO NOT use a hose to clean the mixer. 1. Using a clean damp cloth and mild detergent, clean the entire surface of the mixer base. The apron can be removed by loosening the thumbscrew. Behind the apron is an access cover, which can be removed for cleaning. 2. Clean the drip cup-splash guard. Remove the three screws that secure it and wipe clean. 3. Remove the bowl guard by holding the guard with both hands and pushing down on the black release knob. Lower and remove the wire bowl guard. Wash the guard in the pot-and-pan sink, rinse, sanitize, and allow to air dry. 4. Clean the mixing bowl and attachments using mild soap and water. Thoroughly rinse and sanitize bowl and attachments. Turn bowl upside down when not in use to prevent food from falling into it.

IHOP

Page 57

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Refrigerators

EQUIPMENT MANUAL

Equipment

Refrigerators

Information

Refrigeration General Information All of the refrigeration units in an IHOP restaurant work on similar principles. The walk-in cooler, freezer, and reach-in units have been grouped together in this section to provide easier reference to refrigeration operation and trouble-shooting. Thermostats • Thermometers are located above the door so they register “air temperature” within the boxes, not coil temperatures. In normal operation, the temperature will fluctuate several degrees when the doors are opened and closed. • Changes shown on the thermometer are air changes; they do not necessarily indicate a change in the temperature of stored products. • It is SOP to maintain cooler temperatures of 33º to 39.9ºF and freezer temperatures of -10º to 0ºF. Lights • The interior lamp is enclosed in a shatterproof globe.

Walk-in Refrigerator Manufacturers

Kolpak Reach-in Refrigerator Manufacturers

Hobart True

• Use only 100-watt, heavy-duty lamps. • Standard lamps will not withstand the shock of repeated door closings. Refrigeration Systems • The thermostat located on the face of the unit coolers inside the refrigerator or freezer controls the refrigeration system. The thermostat operates a liquid line solenoid valve. When the valve closes, the compressor shuts down the system automatically. • The thermostat should be adjusted to the desired refrigerator or freezer temperature, using the knob on the top.

Unit Cooler Reach-in Models

Hobart #QSA1-517 True #T-23-2 Dual Temperature Refrigerator/Freezer Manufacturer

A single unit combining a refrigerated section and a freezer section.

HOBART

Page 58

The coil in the refrigerator should defrost on the OFF cycle (when condensing unit is not running). Under certain operating conditions, the cycle may not be sufficient to defrost the coil. For this reason, a time clock is furnished to shut down the system at least once every 24 hours. This clock is located inside the electrical box on the condensing unit base. The clock should be set for the correct time of day, and the OFF and ON clips positioned on the time dial to shut the condensing unit off for approximately 15 minutes to one hour. NOTE: The circulating fans on the unit cooler in the refrigerator do not shut off during the defrost period.

Freezers and Coolers • The coil in the freezer is defrosted at least three times every 24 hours by an electric heater. The defrost period is initiated by a time clock located in the electrical box on the condensing unit base. The clock should be set for the correct time of day. A pin is placed in the time dial for the start of each defrost period.

March, 2002

IHOP Standard Operating Procedures

BACK-OF-HOUSE EQUIPMENT GUIDE Refrigerators

EQUIPMENT MANUAL

Equipment

Refrigerators, continued

Information

• We recommend three defrost cycles. Set these times to meet your business needs. It is recommended that defrost times be set during non-peak times when units will not get much traffic.

#QSA1/QSAF1

• If a fourth defrost is required, the cycles should be spaced six hours apart. The defrost period is terminated by a time clock or thermostat. The thermostat senses the temperature of the coil and starts the condensing unit when the coil reaches a pre-determined temperature.

Reach-in Freezer Manufacturer

• The fans on the unit cooler is the freezer. DO NOT operate during the defrost cycle. The defrost termination control also prevents them from restarting until the coil temperature has been lowered before freezing.

Model

Hobart

Pressure Switches

True

Pressure switches are located at the condensing units. The switch senses the suction line pressure and since pressure and temperature are directly related, the lower the pressure, the lower the temperature.

Model

Condensing Drain Trap

Hobart #QSAF1 True #T-23-2 Under-Counter Freezer Manufacturer

TRUE Model

#TWT-27F

CAUTION Turn off the power to the condensing unit before working on it. • The ¾″ condensate drain line from the evaporative coil in the freezer and cooler should have a trap assembly installed before entering the floor drain. The water trap assembly stops air from being pumped into the box by the evaporative fans, which otherwise would result in ice buildup on the freezer evaporative coil. • Flush it with warm water at least once a month to clean the condensate drain running to the building floor drain from the unit cooler inside the refrigerator or freezer. Flush freezers during the defrost cycle. • Clean the air-cooled condenser on the condensing unit once a month using a stiff brush or vacuum cleaner to remove dirt and dust buildup. • Check for frayed or worn belts. Report needed repairs to an authorized service representative. • Keep motor room and areas clean and clear of all items not needed to service equipment. • Keep condensers clear of any items that can obstruct air flow.

Door Frame Heaters (Freezers Only) • Commonly called heat strips, a heat cable extends around the perimeter of the door opening under the aluminum extrusion that holds the gasket. The heat strip crosses the bottom of the door opening under the lip of the metal sill plate. The heat strip will prevent the formation of condensation and frost around the opening except during periods of high humidity.

IHOP

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BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Refrigerators

EQUIPMENT MANUAL

Equipment

Refrigerators, continued

Information

Troubleshooting Tips for Walk-ins Compressor does not run: • Check circuit breaker. • Check that the reset button is not tripped. If it is, you MUST WAIT for the motor to cool before pushing the reset button. Unit short cycles: • Check for a freon leak. If you detect one (look for a buildup of ice on coils), contact an authorized service representative. Unit operates long or continuously: • Check the unit for a freon leak. • Check that the coil is not iced up or plugged. • Check that the doors are not being left open. • Check that the air curtains are properly installed and in place. Noisy unit: • Compressor oil may be insufficient. • Mounting may be loose. • Motor compressor may be worn. Frosted or sweating suction line: • Box is too cold. Adjust temperature or replace control. • Low ambient air temperature. • Check that the evaporation fan is plugged in. • Check that the circuit breaker is not tripped. • Clean evaporator coil.

Maintenance for Walk-in Refrigerators NOTE: DO NOT use jet spray or pressure hose inside the unit or on any part of the Back-of-House floors. • Clean entire surfaces, both inside and out, using a non-abrasive cleanser and soft bristled brush. • Deck brush the inside flooring weekly. Mop up excess water and rinse with a damp mop. • Each week thoroughly wash and dry walls, ceilings, coils, and racks. • Wipe up spills as they occur.

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March, 2002

IHOP Standard Operating Procedures

BACK-OF-HOUSE EQUIPMENT GUIDE Refrigerators

EQUIPMENT MANUAL

Equipment

Refrigerators, continued

Information

Maintenance for Reach-in Refrigerators • The interior of the cabinet should be cleaned daily with soap and water. Do not use abrasive cleansers or scouring pads. • Odors may be eliminated with baking soda and water solution once cleaned. • The fans on the condensing unit must be cleaned often with a stiff brush or vacuum cleaner to remove dust buildup. • The hinges on the door should be oiled as needed with a good-grade machine oil. • Door latches should operate freely, and door locks (if applicable) should be operable. • Clean exterior of unit with normal shift sidework using a mild soap and water. Rinse unit and dry. • Keep top of unit free of grease and dirt. • A thermometer should be installed and visible as required by the Department of Health.

IHOP

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BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Remote Refrigeration Systems

EQUIPMENT MANUAL

Equipment

Remote Refrigeration Systems

Information

Troubleshooting Tips Contact an authorized service representative for any repairs.

Maintenance A regular preventative maintenance program will keep your remote refrigeration in good working condition. Follow the maintenance guidelines below:

Photo Not Available

• Preventive maintenance should include removal of buildup on condensing coils and fans. • Replace belts and filters as necessary. • Keep condensate drain lines free of buildup.

Instructions for Use Manufacturer

Remote refrigeration is located on a pad on the roof of the building. The system consists of Copeland semi-hermetic air-cooled condensing units with (2) ½-hp condenser fan motors and 24″ fans.

COLDZONE Model

#MPL2CZ Repair Information

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March, 2002

BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Sandwich Station

EQUIPMENT MANUAL

Equipment

Sandwich Station

Information

Troubleshooting Tips Condensate fans fail to start: • Close line disconnect switch if it is open. • Check for tripped circuit breaker. • If the control is stuck in open position, repair or replace it. Overload protector trips: • Voltage to unit is too low. • Starting capacitor is defective. Contact service repair. Condensing unit operates for prolonged period of time: • Check refrigerant levels.

Manufacturer

• Check if control contacts are stuck or frozen closed.

TRUE

• Check if heat load in cabinet is excessive.

VICTORY

• Check if filter is dirty.

Model

True #TPP-44D

• Check if evaporator coil is iced over. • Check if door is left open for prolonged periods of time. Food product is freezing: • Air circulation may be inadequate. • Control setting is too high.

True #TPP-60D

• Ice forms in unit.

Victory #PT50IHOPSPECIAL

• Refrigerant is overcharged.

Repair Information

TRUE maintains a record of the cabinet serial number for your cooler. If a part is needed at any time during the life of your cooler, you can obtain it by furnishing the serial number to the company from whom you purchased the cooler.

• Evaporator fan is not working. Condensing unit is noisy: • Parts or mounting are loose. • Bent fan blade causes vibration. • Fan motor bearings are worn.

Maintenance Daily 1. Remove all product pans from both the top and bottom of the unit. 2. Clean sides, ceiling, door, racks, gaskets, hinges, and handles using a mild detergent and hot water. 3. Thoroughly rinse unit and dry using a soft cloth. Weekly • Clean the condenser coil by removing dust and other buildup from the fin and tube assembly by blowing off with compressed air or brushing with a stiff brush. • When properly cleaned, the condenser tube assembly can be seen.

IHOP

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BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Sandwich Station

EQUIPMENT MANUAL

Equipment

Sandwich Station, continued

Page 64

Information

Instructions for Use Ingredient pans should be stored in the normal rail position during normal operation. Removal of pans for extended times when the unit is on will cause excessive condensation and the condensate pan to overflow.

March, 2002

IHOP Standard Operating Procedures

BACK-OF-HOUSE EQUIPMENT GUIDE Shelving and Dunage Racks

EQUIPMENT MANUAL

Equipment

Shelving and Dunage Racks

Information

Maintenance • All IHOP shelving have bright zinc plating on wire with chromate and corrosion-resistant, baked, epoxy-polymer top coat. • Shelving should be cleaned weekly using a mild detergent and warm water. • Use a sanitizer for all shelves storing food items. Allow shelves to air dry after cleaning and sanitizing before replacing smallwares or food products. • For walk-in refrigeration/freezer units, follow cleaning instructions located in the refrigeration section of this manual.

Manufacturer

ISS Model

#Gold Bond Repair Information

IHOP

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BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Slicer

EQUIPMENT MANUAL

Equipment

Slicer

Information

Troubleshooting Tips Unit will not start: • Check that the slicer is plugged in. • Check that the circuit breaker is not tripped. Product is slicing thinner or thicker than the gauge plate is set at: • Check that the meat prongs are positioned into the middle of the product and an even amount of pressure is being applied. Reposition product as needed on the carriage tray. NOTE: A local Hobart servicing agency should handle all other repairs and troubleshooting.

Maintenance 1. Unplug the slicer and put on personal protective equipment while operating or cleaning the slicer. Manufacturer

HOBART Model

2. Turn the index knob fully clockwise before cleaning the slicer. The blade should be closed. 3. Do not wash any slicer parts in the dish machine. This will cause corrosion and pit the equipment.

#2612

4. Using a mild detergent in a hot water solution and a clean cloth, wipe all surfaces of the machine. Rinse using another clean cloth and fresh water.

#2712

5. Clean the ring guard by inserting a thin cloth soaked in a mild detergent and water solution. Insert cloth at the bottom part of the ring guard where it meets the gauge plate and rotate it 360º around the ring guard.

Repair Information

6. Remove the top knife cover by rotating the latch knob counter-clockwise and lifting up. 7. Remove the deflector from the rear of the knife support. Wash and rinse both sides of the top knife cover deflector. 8. CAREFULLY wash and rinse both sides of the knife by wiping outward from the center. DO NOT use steel wool pads to clean the knife. 9. Remove the sharpener by pushing the lock lever to the left and lifting the sharpener up off the bracket. 10. Clean the sharpener using mild detergent and hot water. Wipe out any product residue. Rinse using clean water. 11. CAREFULLY reassemble the top knife cover to the slicer by placing it on the guide pins, rotating the latch knob counterclockwise until it drops into the latch position, and releasing the latch knob. 12. Reassemble the deflector. The guard ring is not removable. 13. Reassemble the sharpener by placing it into position on the bracket. Lift front of sharpener slightly and slide back so the rear slot on the sharpener slides over the rear guide pin on the bracket.

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IHOP Standard Operating Procedures

BACK-OF-HOUSE EQUIPMENT GUIDE Slicer

EQUIPMENT MANUAL

Equipment

Slicer, continued

Information

14. Press down to engage the sharpener over the front guide pin on the bracket. 15. Slide the lock lever to the right to ensure the sharpener is tightly engaged.

Instructions for Use General Guidelines • OSHA regulations do not permit the operation of a slicer by a person under the age of 18. • Use caution when operating the slicer. All focus must be placed on the task at hand. • ABSOLUTELY no talking or visiting is permitted while the slicer is in operation or being cleaned. • Unplug the slicer and wear personal protective equipment while operating or cleaning the slicer. Knife Sharpening CAUTION Always wear protective gloves when working with the slicer blade. 1. Unplug the machine. 2. Turn the index knob fully clockwise. 3. Remove the top knife cover by rotating the latch knob. 4. Thoroughly wash the area around the knife, the exposed knife surfaces, and the knife-edge. Grease should not be transferred to the grinding stone. 5. Plug in the slicer and turn to the ON position. 6. Lift sharpener handle to a horizontal position. 7. Pull the sharpener handle toward you, applying pressure until the handle has gone as far as it will go. 8. Sharpen slicer blade for 5 seconds. Release sharpener handle. If necessary, repeat sharpening for another 5 seconds. 9. Turn the slicer off. Unplug the machine. 10. Wipe slicer with a clean damp cloth to remove any grinding particles. 11. Replace top knife cover. Slicing 1. For manual slicing, use the carriage tray handle to push the carriage back and forth. 2. For automatic slicing, turn the adjusting screw until the front edge of the actuating block is at the setting that matches the index knob. 3. Turn the plunger knob to engage the meat grip with the feed screw. Product should be snug against the gauge plate.

IHOP

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BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Slicer

EQUIPMENT MANUAL

Equipment

Slicer, continued

Information

4. Pull the carriage to the end of its travel and engage the driving unit by lifting the actuating lever to its locked position. 5. Make sure the speed selector knob is set. Pull the switch knob and gently push the carriage to begin automatic slicing. 6. To disengage automatic slicing, push the locking clip when the carriage is nearing the operator end of its travel. 7. Always leave the driving unit in low speed (knob pushed in) when the slicer is not operating automatically. Lubrication 1. Unplug the slicer. 2. The carriage rod reservoir should be filled monthly with several drops of Lubriplate FMO – 200- AW oil. Do not use vegetable oil. 3. Additional supplies of Lubriplate FMO – 200- AW are available through your local Hobart dealer.

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IHOP Standard Operating Procedures

Steam Table

EQUIPMENT MANUAL

Equipment

Steam Table

Information

Troubleshooting Tips Unit does not heat: • Check the circuit breaker. • Check that unit is plugged in.

Maintenance • Remove water daily and clean inside of well using a mild detergent and nylon brush. • Wipe spills as they occur. • Maintain outside of unit with damp cloth or stainless steel cleaner. Do not use abrasive cleansers or steel wool.

Instructions for Use Manufacturer

1. Close drain valve.

Wells

2. Add water to inside of well.

Model

#SS-206TD Custom fabrication Repair Information

IHOP

3. Turn unit on to medium high to pre-heat. Cover well to prevent heat loss and speed the pre-heat process. 4. All products must be heated to the proper internal temperature as defined by current SOP. 5. Steam table should hold food products at a temperature of 150º to 165ºF. Keep product stirred and covered during the holding time.

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IHOP Standard Operating Procedures

Sausage Warmer

EQUIPMENT MANUAL

Equipment

Sausage Warmer

Information

Troubleshooting Tips Sausage warmer does not keep product warm: • Check that the unit is plugged in and turned on. • Check temperature knob setting is at proper temperature.

Maintenance Daily • Wipe up spills as they happen. • Scour inside of well to remove lime deposit. Weekly • Remove any standing water. • Using protective equipment, scour inside of well using stainless steel cleaner. Manufacturer

Wells Model

#SS-8-ULT Repair Information

• Thoroughly rinse unit and dry.

Instructions for Use Warmer is to have a stainless steel body with wet or dry operation, heated by a tubular element, and with a thermostatic control. A red signal light on the thermostatic control indicates power is on. For Wet Operation 1. Turn unit on. Add about 2″ of water and cover to keep heat from escaping. Once unit is properly heated, insert pan to act as double boiler. 2. Keep all prepared sausage covered to maintain proper temperature as defined by SOP. For Dry Operation 1. Insert sausage pan into pre-heated insert. 2. Keep all prepared sausages covered to maintain proper temperature as defined by SOP.

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IHOP Standard Operating Procedures

Toaster - Pop-up

EQUIPMENT MANUAL

Equipment

Toaster, Pop-up

Information

Troubleshooting Tips Toast is too light or dark: • Check that the thermostat timing mechanism is working. • Adjust setting by turning knob clockwise for darker and counter clockwise for lighter. • If a slice of bread becomes lodged in the toaster, UNPLUG the toaster before removing the bread. CAUTION NEVER use metal instruments to remove lodged bread.

Maintenance Manufacturer

Wells Model

# T-4C Repair Information

NOTE: The conveyor belt and drive motor do not require lubrication. 1. Unplug the toaster before cleaning. 2. Clean the exterior of the toaster daily with a clean damp cloth. Avoid getting cleaning agents or water in the toaster openings. 3. Pull out crumb tray as far as it will go. Brush tray to remove all crumbs before putting back into position. 4. Contact your local service agency for service or repairs.

Instructions for Use On the 4-slice toaster, adjust the section independently with the other section turned off.

IHOP

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IHOP Standard Operating Procedures

Toaster - Rotary Conveyer

EQUIPMENT MANUAL

Equipment

Toaster, Rotary Conveyer

Information

Troubleshooting Tips Unit will not heat, and drive motor will not run: • Check circuit breaker. • Ensure toaster is plugged in. • Ensure all controls are set in the ON position. Unit will not heat, and drive motor is running properly: • Check that both the top and bottom heat controls is turned to HI. • Push heat limit switch on front of control box. If this reactivates the heater tubes, see heat limit switch below. Drive motor will not run, unit heats properly: • Disconnect unit from power source. • Remove right-side panel (from operator’s position).

Manufacturer

Hollman Model

T710H & (TW) T714 (H&TW) TX714 B710(H) Repair Information

• Loosen screws holding drive motor in place and slide motor toward the rear of conveyor belt to check for mechanical binding. If conveyor moves freely, call for service. Drive motor or speed control may need replacement.

Maintenance Daily 1. Turn the top and bottom heat controls to the OFF position. 2. For lightly soiled conveyor belts, turn the conveyor speed control to the fastest setting (100) and wipe with a damp cloth. 3. For heavily soiled conveyors, turn the conveyor speed control to the fastest setting (100) and wipe with an abrasive pad. 4. Turn the conveyor speed control to OFF. 5. After the unit cools, remove the interior crumb tray and clean. Slide the crumb tray back into position. 6. Wipe the exterior surface of the unit. NOTE: Do not operate the unit without the crumb tray in place. Overheating may occur in the control box and may activate the heat limit switch. The Hollman conveyor toaster is equipped with an automatically activated heat limit switch that interrupts the heater tube connections if the ambient temperature in the control box exceeds 190ºF. This heat limit switch can be reset manually by pushing the red button on the front of the control box.

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IHOP Standard Operating Procedures

Toaster - Rotary Conveyer

EQUIPMENT MANUAL

Equipment

Toaster, Rotary Conveyer, continued

Information

Instructions for Use 1. On all models, lower the heat source shield all the way down. Leave enough clearance for bread slices to pass under the shield into the cooking cavity. 2. Turn the top and bottom heat controls to HI. 3. Turn the conveyor speed to 50. 4. Allow approximately 10 minutes for toaster to warm up. 5. Test color of toast. If toast is too light, turn conveyor speed counter-clockwise to a slower speed. 6. It the toast is too dark, turn the conveyor speed control clockwise to a faster speed.

IHOP

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BACK-OF-HOUSE EQUIPMENT GUIDE

IHOP Standard Operating Procedures

Waffle Baker - CoBatCo

EQUIPMENT MANUAL

Equipment

Waffle BakerCoBatCo

Information

Troubleshooting Tips Waffles stick: • Baker is not properly seasoned. DO NOT USE OIL-BASED SPRAY RELEASE. To season, use a water-based Teflon spray conditioner once a day, at initial start-up of baker. If sticking occurs, use a product called Par Way, available through your broadline distributor. • Batter is inferior (i.e., old or made incorrectly). • Baker is not properly cleaned. Soggy waffles, or light or mottled coloring on waffle: • Too much release spray is used. • Temperature is set too low.

Manufacturer

CoBatCo Model

#BWI-40SS/WI20

• Cook times are improper. Waffles are too light or dark, but baked per SOP: • Check baker time and temperature setting. • Check that temperature for CoBatCo baker is set for 385ºF (SOP).

Single baker

Maintenance

#WI-20, BWI-40SS

The removable waffle grids are made of coated cast aluminum, making them virtually scratch-proof. You can scour them using a soft brush.

Twin baker Repair Information

Daily 1. Unplug baker. 2. With grids closed, rotate the handle to the down position. 3. Using a small slotted screwdriver, remove the button in the center of the pan. 4. Using a 3/16″ Allen wrench, loosen the bolt until the grids click and separation is visible. Remove both grids for cleaning. 5. Clean grids in hot soapy water using a soft brush or cloth. 6. Rinse, sanitize, and air dry. Do NOT place damp grids back on waffle baker. 7. Season grids after each cleaning using a non-stick spray WITHOUT oil, which will contribute to a quicker carbon buildup. 8. Clean the outside surface of the waffle baker using a mild soap and water solution. Rinse and dry the unit. NOTE: Chemical cleaning is not recommended for the following reasons: • Exposure to water from excessive rinsing, immersion, etc. will damage the baker. • Chemical cleaning strips the seasoned effect baked into the grids after repeated use.

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IHOP Standard Operating Procedures

Waffle Baker - CoBatCo

EQUIPMENT MANUAL

Equipment

Waffle BakerCoBatCo, continued

Information

• Abrasive chemicals and cleaners will damage the outside surface of the baker.

Instructions for Use • Leave grids open when not in use. • Season grids using a non-stick vegetable oil spray. Cover the timing mechanism before spraying to keep the timer clean and functional, which will ensure consistent baking. Operating the Baker 1. Turn the waffle baker to ON. 2. Allow to heat for 15 minutes. 3. Set the timer bell to the correct SOP time. 4. When the timer bell rings, remove waffle from baker.

IHOP

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IHOP Standard Operating Procedures

Waffle Baker - FS Carbon

EQUIPMENT MANUAL

Equipment

Waffle Baker – FS Carbon

Information

Troubleshooting Tips Waffles stick: • Baker is not properly seasoned. DO NOT USE OIL-BASED SPRAY RELEASE. To season, use a water-based Teflon spray conditioner once a day, at initial start-up of baker. If sticking occurs, use the FS Carbon waffle conditioner available through FS Carbon. • Batter is inferior (i.e., old or made incorrectly). • Baker is not properly cleaned. Soggy waffles, or light or mottled coloring on waffle: • Too much release spray is used. • Temperature is set too low.

Manufacturer

FS Carbon Model

• Cook times are improper. Waffles are too light or dark, but baked per SOP: • Check baker time and temperature setting. • Check that the temperature for FS Carbon bakers is set for 365ºF (SOP).

#58G3 Rugged Series

Maintenance

Repair Information

Waffle bakers should be maintained daily to avoid sticking and to produce a good quality waffle. Use FS Carbon waffle-baker conditioning spray without oil once daily while waffle bakers are warming.

Use plastic utensils and nylon bristle brushes when working with the waffle baker to avoid scratching the Teflon coating.

To clean heavy-duty, cast iron Teflon coated baker: NOTE: Use plastic utensils and nylon brush or soft cloth when removing waffles or cleaning unit. 1. Start with a warm waffle baker. 2. Place a wet paper towel over grids and add ¼ cup of warm water to grids. 3. Close lid and allow to cycle twice to loosen carbon buildup. 4. Water will evaporate. Open lid and brush loose any remaining debris. 5. Season grids after each cleaning using a non-stick spray WITHOUT oil (which will contribute to quicker carbon buildup). 6. Test bake a waffle to ensure non-stick performance before serving guests.

Instructions for Use • Allow to pre-heat for 15 to 20 minutes. • Leave grids open when not in use.

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IHOP Standard Operating Procedures

Waffle Baker - Nemco

EQUIPMENT MANUAL

Equipment

Waffle Baker NEMCO

Information

Troubleshooting Tips Waffles stick: • Baker is not properly seasoned. • Batter is inferior (i.e., old or made incorrectly). • Baker is not properly cleaned. Soggy waffles, or light or mottled coloring on waffle: • Too much release spray is used. • Temperature is set too low. • Cook times are improper. Waffles are too light or dark, but baked per SOP: • Check baker time and temperature setting. • Check that the temperature for Nemco baker is set for 385ºF (SOP).

Manufacturer

Nemco Model

#7020-1500 IS Repair Information

Maintenance Baker should be maintained daily to avoid sticking and to produce a good quality waffle. Aluminum Grids − Removable 1. Unplug baker. 2. Remove grids by pulling the release knobs straight out. 3. Clean grids in hot soapy water using a soft brush or cloth. 4. Rinse, sanitize, and air dry. DO NOT place damp grids back on waffle baker. 5. Season grids after each cleaning using a non-stick spray WITHOUT lecithin (which will contribute to quicker carbon buildup). 6. Test bake a waffle to ensure quality before serving to guests. Aluminum Grids – Fixed 1. Unplug baker. 2. Remove grids from baker using a flat-head screwdriver. The screw is located on the inside center of each grid. 3. Clean grids in hot soapy water using a soft brush or cloth. 4. Rinse, sanitize, and air dry. Do NOT place damp grids back on waffle baker. 5. Season grids after each cleaning using a non-stick spray WITHOUT lecithin (which will contribute to quicker carbon buildup). 6. Test bake a waffle to ensure quality before serving guests. Silverstone Grids Follow the above directions #1 through #4 only to clean removable and fixed Silverstone Grids. DO NOT use an oil-based spray on Silverstone Grids. This will cause gummy buildup.

IHOP

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IHOP Standard Operating Procedures

Waffle Baker - Nemco

EQUIPMENT MANUAL

Equipment

Waffle Baker NEMCO, continued

Information

Instructions for Use NOTE: Keep lids closed when not in use to prevent heat loss. 1. Turn unit ON. Allow waffle baker to heat until the LO indicator goes off. A cooking time of 3 minutes will be displayed once the proper temperature has been reached. 2. Open the grids and ladle or pour the proper amount of batter on the lower grid. 3. Close the grids, rotate 180º for proper batter distribution, and press the START/STOP button to begin the baking cycle. 4. When timer reaches 0, the alarm will sound for 10 seconds. Open grids and remove the waffle.

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