2 who is carter-hoffmann? 3 carter-hoffmann n holding n transporting n rethermalizing n serving

Who Is Carter-

Hoffmann?

Carter-Hoffmann

Holding

Transporting

Rethermalizing

Serving

Many of the world’s top foodservice

companies. Among them:A&W

Chi-Chi’s

Dairy Queen

Dom-Dom’s

Don Pablos

El Chico

Friendly’s

Hilton

Who Depends on Carter-Hoffmann?

Hyatt

Jack In The Box

Jollibee

Lotteria

Marriott

McDonald’s

Morrisson’s

Nathan’s

Olive Garden

Pizza Hut

Radisson

Taco Bell

Taco John’s

Taco Maker

TGI Fridays

Whataburger

Bone-In-ChickenProcessChicken Pieces

+ Fully cooked+ Breaded+ Flash frozen+ Packed in 8-12 piece bags+ Delivered frozen to restaurants

Bone-In-ChickenProcess

Heated

+ From 0o to _10o

F (_18o to _23oC) to a prefry temperature in

21/2 hours 120oF

(49oC) or higher.


Held

+ Up to 3 hours)


Fried

+ In open fryer for 100 seconds


Served hot, fresh, andcrispy!

Current Markets

Taiwan

Current MarketsSingapor

e

Current MarketsNorthernIreland

Test Markets Germany

Malaysia

Mexico

Puerto Rico

Thailand

Turkey

Why? Current restaurant procedures take too long.

Some markets cannot advertise. Some don’t have the space to install more fryers.

Eliminates possible food handling contamination.

Simplifies operations.

More consistent product. Only 100 seconds away from delivering product to the customer.

Old Process Product arrives at store fully breaded

and frozen (other markets receive fresh product and must bread in store).

Product is removed from a secondary freezer and placed into fryer.

Product is fried from 14-16 minutes in a pressure fryer.

Old Process

New Process

Success Criteria

Product is loaded into a Carter-Hoffmann Rethermalizer.

New ProcessSuccess Criteria

Gently heated to a prefry temperature in 2.5 hours that when flash fried at 360oF (182oC) for 100 seconds the internal temperature reaches 155oF (68oC) post fry 90% for the time.

New Process

Success Criteria Post fry temperature is measured after a 3-minute wait.

Prefry temperature varies from market due to product size and recipe.

Markets must determine prefry temperature through testing.


Product must pass through the 40oF to 140oF (5oC to 60oC) danger zone within 4 hours.

Assume the product takes 1 hour to reach 40oF (5oC).

The product must reach 140oF (60oC) by the time the hold timer reaches 2:30 minutes.


Product must

pass sensory

evaluations

as determined

by the

individual

market.

Restaurant Procedures

Load cabinet with frozen product following restaurant’s build to system.

Load cabinet with frozen product following restaurant’s build to system.


Restaurant Procedures After 2.5 hour cook, load basket with

product.

Restaurant Procedures Flash fry for 100 seconds.

Restaurant Procedures After flash fry, empty basket and package.

Some markets will hold the product for an additional period of time in a heatedholding cabinet.


EquipmentModelMD1144(ce)

ModelMD832(ce)

ModelMD2832

Airflow

Air inlet ring (includes screen)

Air intake grid

AirflowModelMD832(ce)

ModelMD1144(ce)

Controller40-CharacterLED Display

Heater OnIndicating Light

Shelf TimerButtons

Red/Green StatusIndicating Lights

4-SegmentDigital Display

CalibrationProbe Connector

ProgramButton

ProductLevel Button

CancelButton

DownArrow

UpArrow

ON/OFFSwitch

Compensating Controller Features

Easy-to-use recessed touch pads.

Programmable cook and hold temperature/time set points.

Inside mounted.

Temperature can be displayed in Celsius or Fahrenheit.

30-minute battery backup retains operating memory.

40-character LED display.

Controller


Time programmable “Check Cabinet Levels” status reminder.

“Check Cabinet Level” can be manually accessed for current product levels.

Front mounted calibration port for calibration probe.

Controller can be calibrated at any time after preheat.

“REG” or “SPCY” alpha display available for 2-flavor chicken markets.

Cabinet malfunction displays “error messages.”

Controller


Inside mounted.

Individual modules can be serviced/replaced independently.

Individual shelf timers countdown in 4-segment display.

Timers automatically switch from cook to hold.

Red/Green status indicating lights.

Timers


Temperature increases as shelf timers are activated.

Temperature decreases when shelf timers switch from cook to hold.

Programmable high and low temperature set points.

Programmable drop and add temperature set points for one heating cycle per occurrence (temperature boost).

Automatic Temperature Compensation

Parts I.D.Corner Gasket InsertTray Duct/AssemblyStrikePlate

SiliconeGasket

Shelf/DuctAssembly

LatchPlate

Front Viewof cabinetwith door open

Parts I.D.

Cooling Fan

Screen

Rear 4”Swivel

Casters

OutsideTopCover

Side Viewof cabinet

Parts I.D.

12/3 RockbestosPower Cord

Plug 320P6W20A/250 VAC

Rear Viewof cabinet

Parts I.D.

Air Intake Grid

Air Inlet Ring

Inside Viewof cabinet

Parts I.D.

Inside Viewof cabinet

Cooling Fan

Fan Motor

Air DuctThermocoupl

e

Cooling Fan

Fan Motor

AirReturnThermocouple

Parts I.D.

Inside Viewof cabinetwith heaterremoved

3 Position Terminal Block

300oF AutoReset Hi Limit

Thermostat 120oF

Parts I.D.

Inside Viewof cabinetwith heaterremoved

Relay

ControllerTransformer

Start-Up Check List

Controller Programming

Verify the controller programming.Refer to page 14 of the Equipment Manual. The following set points

should be used: Set low temperature to 155oF (68oC).

Set high temperature to 200oF (93oC).

Set heat time to 2:30.

Set hold time to 3:00.

Controller Programming

Verify the controller programming.Refer to page 14 of the Equipment Manual. The following set points

should be used: For Model: MD1144 - set drop to _5oF (_3oC).

For Model: MD1144 - set add to +10oF (+6oC).

For Model: MD832 - set drop to _5oF (_3oC).

For Model: MD832 - set add to + 10oF (+6oC).

Monthly Cabinet Calibration

Verify the monthly cabinet calibration.

Refer to page 13 of the Equipment Manual.

Monthly Heat Capacity Verification

Test Expected Minimum Rise

Time Actual Temp Actual Rise From Actual Starting Temp

0 min. XXXXXX XXXXXXXX

15 min. +15o from 0 time




NOTE: A higher than expected rise in temperature is OK. If the minimum temperature is not met,

check for cabinet malfunctions in the heater system.

Scheduled Cleaning

Shelf duct studs

Scheduled Cleaning

Trouble-shooting

Wiring DiagramMD1144ce

Wiring DiagramMD832

Wiring DiagramMD832ce

Wiring DiagramMD1144

Wiring DiagramMD2832 Top Heater

Wiring DiagramMD2832 Bottom Heater

2 who is carter-hoffmann? 3 carter-hoffmann n holding n transporting n rethermalizing n serving

Documents