Beef Integrity - Garland MWE2W Installation, Operation & Service Manual

GARLAND CLAMSHELL GRILLS WITH PRODUCT RECOGNITION

BEEF INTEGRITY

As shown in the previous page, lay product on the grill in
the manner refl ected. Product internal temperatures are
taken on the corner patties.
KEY NOTES:
- Full runs are always required when performing food
safety
- Target removal times refer to menu items chart.
- Seasoning the patties must be done prior to removing
The product from the grill.
Cooking grilled chicken utilizes various functions
and settings within the controller to ensure proper
temperature and integrity.
The use of a "Too Cool Flag" is programmed under Menu
Item programming. The Too Cool Flag should be set to "ON"
in Grilled Chicken & Mushrooms ONLY. In all remaining
menu items, the "TOO COOL FLAG" should be turned off .
The "Too Cool Flag" is a function in the control that allows
the grill operator to continue to cook approximately 1
additional run of product should the grill be in a "TOO
COOL" state prior to the start of a cook cycle, or at the end
of a cook cycle.
PART #4527466 (12 Aug 2011)
INSTALLATION/OPERATION & SERVICE MANUAL - 1&2 PLATEN
10:1 Patties - Remove in 2 stacks of 4; Probe in center
of corner patties (1, 3, 7, 8).
4:1 Patties - Remove in 3 stacks of 2; Probe in center
of corner patties (1, 2, 5, 6)
Step 1: Using a
store calibrated
pyrometer, probe
the #1 patty (front
right corner) in the
center of the patty.
Step 2: Using a
store calibrated
pyrometer, probe
the #3 patty (rear
right corner) in the
center of the patty.
Step 3: Using a
store calibrated
pyrometer, probe
the #7 patty (front
left corner) in the
center of the patty.
Step 4: Using a
store calibrated
pyrometer, probe
the #8 patty (left
rear corner) in the
center of the patty.
Step 1: Using a
store calibrated
pyrometer, probe
the #1 patty (front
right corner) in the
center of the patty.
Step 2: Using a
store calibrated
pyrometer, probe
the #2 patty (rear
right corner) in the
center of the patty.
Step 3: Using a
store calibrated
pyrometer, probe
the #5 patty (front
left corner) in the
center of the patty.
Step 4: Using a
store calibrated
pyrometer, probe
the #6 patty (left
rear corner) in the
center of the patty.
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