BURGER KING Duke User manual

HK
FRANKE
Duke

Start + Check
Cleaning + Maintenance
Troubleshooting + Repair

1. Each morning, check the unit to ensure that the equipment was properly cleaned and
assembled the night before
2. Power the equipment ON using the power ON/OFF switch.
A. ZONE 1 Power Switch- Turns Zone 1 ON or OFF
B. ZONE 2 Power Switch- Turns Zones 2 ON or OFF
3. Allow 30 minutes for equipment to reach proper operating temperature
4. Equipment is ready to use
Equipment Start Up & Opening Procedure

1. Power unit on; Wait 30 minutes to allow it to heat up completely
2. After thoroughly cleaning any residual oil and salt from the temperature areas, place the
surface probe flat (ensuring that the probe isn’t covering a vent) in the following four
locations:
3. Wait for temperature to stabilize
4. Record each temperature reading as required in the Quality Checks Log, if the temperature is
not compliant with the target temperature of 160°F (+/-)10°F, wait 30 minutes and repeat
steps 2 and 3
Temperature Check
To review current product’s recipes, hold times and other settings, please review the Operations Manual.

Required Cleaners: Multi-purpose cleaner or 3-in-1 peroxide, Degreaser
Required Tools: Container, Degreaser spray bottle, 2 cloths, Scrub brush
Cleaning Instructions:
1. Wash with a detail cleaning cloth, using multi-purpose cleaner solution from a container, 3-
in-1 peroxide, or, of heavily soiled, spray degreaser on surface of detail cleaning cloth; wipe
clean.
2. If necessary, use red scrub brush to remove dirt.
3. Continue wiping until heavy dirt is removed. Reapply degreaser if necessary.
4. After dirt is removed, place red cloth in solution side of container.
5. Rinse surface with a separate red cloth from rise water in container.
NOTE: Change solution or rinse water when visibly soiled.
6. Move to next soiled area and repeat Steps 1 –5.
7. Allow clean area to air dry.
8. When task is completed:
a) Empty solution into drain.
b) Rinse container with water.
c) Return container to storage location at 3-compartment sink station.
d) Return brush to rack at sink station.
e) Place cloths into “detail cleaning cloth” container to reuse for nonfood contact
heavy/exterior cleaning tasks or discard if heavily soiled.
Daily Cleaning –Nonfood Contact Surfaces
Prior to all cleaning procedures, follow steps below to prepare the unit:
1. Remove all product from sorting tray and dispose
2. Power unit OFF
3. Allow a minimum of 30 minutes or until unit’s surfaces to cool before continuing with
cleaning tasks
Preparing to Clean

Required Cleaners: Multi-purpose cleaner or 3-in-1 peroxide, KayQuat II sanitizer
Required Tools: Scrub pad, Clean towels
Remember, due to the nature of the technology of this equipment, if routine cleaning and
maintenance is not performed, the lifespan of this equipment will be decreased.
Clean removable sorting tray by:
1. Turn system (both Zones) to the off position (RED switch light is OFF). If unit has been on let it
cool for 30 minutes
2. Remove the lane dividers and clean in three compartment sink
3. Remove the Fry/Food basket and clean in three compartment sink. Then remove the Plenum
Return and clean in three compartment sink
Daily Cleaning –Food Contact Surfaces

4. Remove Filter and Collection Pan and clean in three compartment sink
5. Wipe out all crumbs and debris, insert Collection Pan and the Filter after they have been
cleaned and dried completely
6. Insert Plenum Return and Basket aligning tab and slot after they have been cleaned and dried
completely
7. Finally, insert the Lane Dividers back into place after they have been cleaned and dried
completely
Daily Cleaning Cont.

Problem Possible Cause What to do
Equipment will not
power
-NO
heat, no
airflow, no lights
Unit is not plugged in
Verify
unit is connected to the correct power
source
Circuit
breaker has
tripped
Check circuit breaker to see if it has tripped.
Reset if necessary.
If these steps do not fix
the problem, c
ontact authorized service
provider.
Faulty ON/OFF switch,
wiring
Contact authorized
service provider
No airflow
from
discharge vents
Parts are not installed
correctly
Remove incorrectly
installed part and
reinstall
Airflow is blocked with
product
Remove sorting tray to clean thoroughly
before replacing. If these steps do not fix the
problem, c
ontact authorized service provider
Equipment will not
maintain proper
temperature
Temperature too low
Fully clean fry basket Plenum Return, Filter
and Collection Pan
Temperature too high
Contact authorized
service provider
Duke Manufacturing Company:
2305 N. Broadway St. Louis, MO 63102
Phone: [phone]
Toll Free: 1-800-735-3853
Fax: [phone]
www.dukemfg.com
Burger King Corporation:
[e-mail]
Key Contacts
Troubleshooting

Start + Check
Cleaning + Maintenance
Troubleshooting + Repair

Equipment Start Up
1. Each morning, check the unit to ensure that the equipment was properly cleaned and
assembled the night before
2. Power the equipment ON using the power ON/OFF switch.
Note: Both switches must be turned on to maintain proper temperatures
3. Allow 30 minutes for equipment to reach proper operating temperature
4. Equipment is ready to use

1. Power unit on; Wait 30 minutes to allow it to heat up completely
2. Using the thermometer probe, measure the air temperature by turning the probe on it’s side
to sit approximately 3/8’ above the sorting tray surface in the following three locations:
3. Wait for temperature to stabilize
4. Record each temperature reading as required in the Quality Checks Log, if the temperature is
not compliant with the target temperature of 160°F (+/-)10°F, wait 30 minutes and repeat
steps 2 and 3
Temperature Check
To review current product’s recipes, hold times and other settings, please review the Operations Manual.

Required Cleaners: Multi-purpose cleaner or 3-in-1 peroxide, Degreaser
Required Tools: Container, Degreaser spray bottle, 2 cloths, Scrub brush
Cleaning Instructions:
1. Wash with a detail cleaning cloth, using multi-purpose cleaner solution from a container, 3-1
peroxide, or, of heavily soiled, spray degreaser on surface of detail cleaning cloth; wipe
clean.
2. If necessary, use red scrub brush to remove dirt.
3. Continue wiping until heavy dirt is removed. Reapply degreaser if necessary.
4. After dirt is removed, place red cloth in solution side of container.
5. Rinse surface with a separate red cloth from rise water in container.
NOTE: Change solution or rinse water when visibly soiled.
6. Move to next soiled area and repeat Steps 1 –5.
7. Allow clean area to air dry.
8. When task is completed:
a) Empty solution into drain.
b) Rinse container with water.
c) Return container to storage location at 3-compartment sink station.
d) Return brush to rack at sink station.
e) Place cloths into “detail cleaning cloth” container to reuse for nonfood contact
heavy/exterior cleaning tasks or discard if heavily soiled.
Daily Cleaning –Nonfood Contact Surfaces
Prior to all cleaning procedures, follow steps below to prepare the unit:
1. Remove all product from sorting tray and dispose
2. Power unit OFF
Note: both switches must be turned to the OFF position
3. Allow a minimum of 30 minutes or until unit’s surfaces to cool before continuing with
cleaning tasks
Preparing to Clean

Required Cleaners: Multi-purpose cleaner or 3-in-1 peroxide, KayQuat II sanitizer
Required Tools: Scrub pad, Clean towels
Remember, due to the nature of the technology of this equipment, if routine cleaning and
maintenance is not performed, the lifespan of this equipment will be decreased.
Clean removable sorting tray by:
1. Turn both power switches to the OFF position and allow 30 minutes for the unit to cool
2. Remove the dividers and sorting tray from the unit and wash them in the three compartment
sink
3. Using a damp cloth, wipe out any salt or debris that remain in the unit under the salt tray
4. Replace the grease catch pan, sorting tray and dividers after drying
5. For 24 hour restaurants, turn the unit back on using the power switch and allow 25 minutes
for the unit to reach an operating temperature of (170°F +/–13°)
Daily Cleaning –Food Contact Surfaces
Note: Ensure that all holes and slots are completely clean and free of debris (otherwise
the air used to heat product will not flow properly)

H&K International:
2200 Skyline Dr. Mesquite, TX 75149 U.S.A
Telephone: [phone]
Fax: [phone]
Burger King Corporation:
[e-mail]
Key Contacts
Troubleshooting
Problem Possible Cause What to do
Lights will not
operate
Lights are turned off Turn power on with power switch
Unit is not plugged in Verify unit is connected to the correct power source
Circuit breaker has been tripped Check circuit breaker to see if it has tripped. Reset
if
necessary. If this does not work contact authorized
service provider
Equipment will not
meet standard temp
Sorting tray is dirty and blocking
airflow
Remove sorting tray to clean thoroughly before
replacing. If these steps do not fix the problem
contact authorized service provider
Air vents are blocked with
product
Sorting tray is installed
incorrectly
Remove and reinstall sorting tray. Sorting tray
should rest underneath the metal flange where the
hot air exists at the front of the unit.

Start + Check
Cleaning + Maintenance
Troubleshooting + Repair

1. Each morning, check the unit to ensure that the equipment was properly cleaned and
assembled the night before
2. Power the equipment ON using the power ON/OFF switch
1. Allow 30 minutes for equipment to reach proper operating temperature
2. Equipment is ready to use
Equipment Start Up & Opening Procedure

1. Power unit on; Wait 30 minutes to allow it to heat up completely
2. After thoroughly cleaning any residual oil and salt from the temperature areas, place the
surface probe flat (ensuring that the probe is not covering a vent) in the following 6
locations:
3. Wait for temperature to stabilize
4. Record each temperature reading as required in the Quality Checks Log, if the temperature is
not compliant with the target temperature of 160°F (+/-)10°F, wait 30 minutes and repeat
steps 2 and 3
Temperature Check
To review current product’s recipes, hold times and other settings, please review the Operations Manual.

Required Cleaners: Multi-purpose cleaner or 3-in-1 peroxide, Degreaser
Required Tools: Container, Degreaser spray bottle, 2 cloths, Scrub brush
Instructions:
1. Conduct “Preparing to Clean” Steps, continue to step 2 once unit is cool
2. Wash with a detail cleaning cloth, using multi-purpose cleaner solution from a container, 3-
in-1 peroxide or, of heavily soiled, spray degreaser on surface of detail cleaning cloth; wipe
clean.
3. If necessary, use red scrub brush to remove dirt.
4. Continue wiping until heavy dirt is removed. Reapply degreaser if necessary.
5. After dirt is removed, place red cloth in solution side of container.
6. Rinse surface with a separate red cloth from rise water in container.
NOTE: Change solution or rinse water when visibly soiled.
7. Move to next soiled area and repeat Steps 1 –5.
8. Allow clean area to air dry.
9. When task is completed:
a. Empty solution into drain.
b. Rinse container with water.
c. Return container to storage location at 3-compartment sink station.
d. Return brush to rack at sink station.
e. Place cloths into “detail cleaning cloth” container to reuse for nonfood contact
heavy/exterior cleaning tasks or discard if heavily soiled.
Daily Cleaning –Nonfood Contact Surfaces
Prior to all cleaning procedures, follow steps below to prepare the unit:
1. Remove all product from sorting tray and dispose
2. Power unit OFF using the power ON/OFF switch
3. Allow a minimum of 30 minutes or until unit’s surfaces to cool before continuing with
cleaning tasks
Preparing to Clean

Required Cleaners: Multi-purpose cleaner or 3-in-1 peroxide, KayQuat II sanitizer
Required Tools: Scrub pad, Clean towels
Remember, due to the nature of the technology of this equipment, if routine cleaning and
maintenance is not performed, the lifespan of this equipment will be decreased.
1. Remove all product from sorting tray and dispose
2. Power unit OFF using the power ON/OFF switch
3. Allow a minimum of 30 minutes or until unit’s surfaces to cool before continuing with
cleaning tasks
4. The Capping (A) and Fry Ribbon Rack (B) both will need to be removed in order to access the
rest of the unit’s components
Daily Cleaning - Food Contact Surfaces (1)
A.
B.