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Restaurant Equipment

The safe and effective operation of restaurant equipment will reduce accidents and liability claims. ALWAYS be conscientious when operating equipment to prevent such accidents.

Dough Machine​

  1. Currently, we use a 40 qt mixer.
  2. Employees must be 18 years old to operate the dough machine by themselves.

Pizza Oven​

  1. Currently, we use a set of 2 or 3 conveyor ovens, depending on store location. Standard belt width is 32".
  2. Ovens are natural gas.

Walk-in Cooler​

  1. The ideal walk-in cooler temperature is 36° F.
  2. The walk-in has a defrost cycle which will temporarily warm the cooler at that time.

Make-line​

  1. The pizza toppings are added to the pizza make-line, sometimes referred to as the pizza prep table.
  2. It has two separate refrigerated compartments: the top one is for quick toppings, the bottom is for storing back-up toppings, wings, lettuce,
  3. The makeline will range from 8–10 feet in length.

Warming Unit​

  1. The warming unit is generally set at 1-1.5 after it reaches 135 F.
  2. It will hold three 1/3 pans, or a combination of a full pan.
  3. 2-3 inches of warm water need to be added before turning it on.
  4. Water may evaporate throughout the shift and more may be needed.

NOTE: FOR SAUCES IN THE SAUCE WARMER: TURN WARMER UP TO NUMBER 2, PLACE ALL THE SAUCES IN THE WARMER AND SET A TIMER FOR ABOUT AN HOUR. MAKE SURE YOU STIR A FEW TIMES DURING THAT HOUR GIVING THE SAUCE A CHANCE TO WARM THROUGHLY AND EVENLY. ONCE TIMER GOES OFF TURN BACK TO NUMBER 1. DO NOT LEAVE ON NUMBER 2. THE BEST THING TO DO IS TO DO THIS AS SOON AS YOU GET HERE IN THE MORNING TO ENSURE IT IS UP TO TEMPERATURE BY OPEN. WE ARE NO LONGER MICROWAVING THEM IN THE MORNING.

Heat Lamps​

  1. There are generally two heat lamps, 4 feet long, in each store.
  2. Each heat lamp is mounted underneath a 6-foot shelf.
  3. Each heat lamp has a toggle switch setting for on and off.
  4. Generally, only one heat lamp is used for lunch.

Phones, Printers, Copier​

  1. There are 4 customer phone lines.
  2. Each phone has a hold button. Avoid using this! ! !
  3. Some phones can answer any customer line, some cannot.
  4. An all-in-one printer, fax, scanner and copier are required for each store. Check the instruction manual on how change paper, ink, etc.

2-Liter Cooler

  1. Each store is equipped with a 2-Liter refrigerated cooler.
  2. The cooler must be stocked until it's full of a variety of flavors.
  3. It is not recommended to carry more than 5 flavors due to the increased likelihood of product expiration.
  4. Preventative maintenance such as cleaning dust from the evaporator coils is required, but major repairs are the responsibility of Pepsi Corp.

Hand Mixer​

  1. A simple household hand mixer is used to mix some sauces, such as the cinnamon sauce and the ranch dressing.
  2. The mixer blades are simple to detach and must be cleaned regularly.

Pasta Maker​

  1. A simple Presto Brand crock-pot/cooker is used to boil water for the pasta.
  2. Keep the lid on the crock-pot until the water begins to boil.
  3. A temperature control dial detaches to ease cleaning.

Hand Emulsion Mixer​

  1. Required to mix the pizza sauce

Veggie Chopper​

  1. Dice the product into squares.
  2. Put only 3 slices of veggies on the blades at a time. DON"T overload.
  3. The blades are extremely sharp.

Can Opener​

  1. A hand-crank commercial can opener affixed to the end of the prep table is used to open large #10 cans of food.
  2. In order to open the can, you must first pull the can opener's crank lever straight back. It will virtually lock into a vertical position.
  3. Next, pull the can opener straight up, so the blade is 12"-15" above the table.
  4. Slide the can up against the can opener's bottom shaft, then, holding the crank lever, thrust it down on the can, so the blade pierces the top of the can. The lever may want to buckle or bend when you push it downward, so try to pull it back somewhat as it drops. This will take some practice and may take more than one try.
  5. Once the blade has pierced the can, drop the lever, so it is 90° to the shaft or horizontal.
  6. Crank the lever clockwise, and it will begin to cut and turn the can.
  7. BE CAREFUL that the lid doesn't cut you.
  8. Release the can by repeating numbers 2&3. Pull the lever back and the can opener straight.

Sinks​

  1. 3-Tub Dish Sink

    • Each store has one 3-tub dish sink with a sprayer attachment in the middle sink area.
    • Pre-rinse or spray small wares in the middle sink only.
    • Hand squeeze the sprayer to eject water.
    • Generally, use hot or warm water.
    • Hang the sprayer up after you finish spraying.
    • DO NOT LET THE SPRAYER DANGLE.
    • This will eventually break the protective coil covering the hose.
    • Use the drain plugs and strainers when filling and emptying the sinks.

  2. Mop Sink

    • The mop sink is only used for intensive cleaning.
    • NEVER OBTAIN COOKING WATER FROM THE MOP SINK.
    • Use the hose to put water in the mop bucket.

  3. Hand Sink

    • Although you can obtain cooking water from a hand sink, it is best to keep it out of customers' view and use the 3-tub sink faucet or the veggie sink.
    • Each hand sink should be equipped with hot and cold water, soap, and hand towels.
    • DO NOT PUT FOOD OR OILS DOWN THE HAND SINKS.

  4. Veggie Sink

    • Wash vegetables, strain pasta, and obtain cooking water from the veggie sink.
    • Do not wash hands or equipment in the veggie sink.

Hot Water Heater​

  1. Each store has a hot water heater located by the maintenance department. On rare occasions, the water heater will blow a breaker and must be reset at the fuse box.

Dispensers​

  1. Soap Dispenser - Each handwashing sink must have a soap dispenser. Generally, the dispenser must be manually filled by opening the lid and filling the cavity with liquid soap. A key will likely be needed to open the lid.
  2. Paper Towel Dispenser - Each store has a different towel dispenser, but in general, a key is needed to open it. Manually, the paper towel roll must be fed through a crease or hole that will grab the first piece of towel.
  3. Toilet Paper Dispenser - Each restroom will contain a double roll of toilet paper. It will require a KEY TO OPEN.

Mop Bucket​

  1. The mop bucket is a yellow commercial bucket with a strainer attachment,
  2. Place the mop head in the strainer and push the lever downward to squeeze out the water.
  3. Remove the strainer attachment when dumping the mop water.

Dust and Brooms​

  1. Separate brooms and dustpans are used in the kitchen and dining room areas.
  2. Brooms and dustpans are to be stored in their proper places.
  3. Dustpans should be periodically washed out in the mop sink.

Fuse Box​

  1. Each store has a minimum of 200amp electrical service.
  2. On occasion, power surges will trip a breaker which must be reset.
  3. Breaker switches are flipped inward when they are on, and outward when tripped. Also, a red warning tab will appear on the tripped breaker, but not always.
  4. Sometimes the breaker will not appear to be tripped but identify the likely breaker and flip it outward, then back in. It should stifle as you reset it.
  5. Consult a manager if you are unsure how to reset a breaker.

Door Bell​

  1. Each store has a door chime that goes off when the front door is opened.
  2. The doorbell does not always work, so be alert to potential customers.

Cameras​

  1. Cameras record activity throughout the store for safety, policy enforcement and loss prevention.
  2. Cameras are regularly reviewed by management.
  3. Camera footage will never be used to the detriment of personal privacy.

Furnace and Air Conditioning​

  1. Each store has two separate HVAC systems, kitchen and dining
  2. A separate kitchen and dining room thermostat controls the temperature in its area.
  3. DO NOT ATTEMPT TO RESET THE THERMOSTATS. They are programmed.
  4. Alert the maintenance dept. if the furnace or AC is not working.

Exhaust System​

  1. The exhaust system is designed to remove hot air emanating from the pizza ovens.
  2. It has an ON/OFF Switch as well as a light switch.
  3. Whenever a pizza oven is running, the exhaust fan must be running.
  4. Do NOT turn on the exhaust fan until you start the oven.
  5. Do NOT turn off the exhaust fan until the oven completely shuts down.

Small wares​

  1. Pizza Cutter
  2. Pizza Peel
  3. Breadstick Pan
  4. Breadstick Brush
  5. Lexan Pans
    • Black - for food that sets out on the countertops only.
    • Clear - for food storage.
    • Metal - for makeline use only.
    • Amber - strictly used for microwave sauces.
    • 1/6, 1/3, 1/2, and full pans – usually 6” deep.