3. 2 Who Is Carter-Hoffmann?

4. 3 Carter-Hoffmann n Holding n Transporting n Rethermalizing n Serving

5. 4 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

6. 5 Bone-In-Chicken Process Chicken Pieces + Fully cooked + Breaded + Flash frozen + Packed in 8-12 piece bags + Delivered frozen to restaurants

7. 6 Bone-In-Chicken Process Heated + From 0 o to _ 10 o F ( _ 18 o to _ 23 o C) to a prefry temperature in 2 1 / 2 hours 120 o F (49 o C) or higher.

8. 7 Bone-In-Chicken Process Held + Up to 3 hours)

9. 8 Bone-In-Chicken Process Fried + In open fryer for 100 seconds

10. 9 Bone-In-Chicken Process Served hot, fresh, and crispy!

11. 10 Current Markets Taiwan

12. 11 Current Markets Singapore

13. 12 Current Markets Northern Ireland

14. 13 Test Markets n Germany n Malaysia n Mexico n Puerto Rico n Thailand n Turkey

15. 14 Why? n Current restaurant procedures take too long. Some markets cannot advertise. Some don’t have the space to install more fryers. n Eliminates possible food handling contamination. n Simplifies operations. n More consistent product. Only 100 seconds away from delivering product to the customer.

16. 15 Old Process n Product arrives at store fully breaded and frozen (other markets receive fresh product and must bread in store). n Product is removed from a secondary freezer and placed into fryer. n Product is fried from 14-16 minutes in a pressure fryer.

17. 16 Old Process

18. 17 New Process Success Criteria n Product is loaded into a Carter-Hoffmann Rethermalizer.

19. 18 New Process Success Criteria n Gently heated to a prefry temperature in 2.5 hours that when flash fried at 360 o F (182 o C) for 100 seconds the internal temperature reaches 155 o F (68 o C) post fry 90% for the time.

20. 19 New Process Success Criteria n Post fry temperature is measured after a 3-minute wait. n Prefry temperature varies from market due to product size and recipe. n Markets must determine prefry temperature through testing.

21. 20 New Process Success Criteria n Product must pass through the 40 o F to 140 o F (5 o C to 60 o C) danger zone within 4 hours. n Assume the product takes 1 hour to reach 40 o F (5 o C). n The product must reach 140 o F (60 o C) by the time the hold timer reaches 2:30 minutes.

22. 21 New Process Success Criteria n Product must pass sensory evaluations as determined by the individual market.

23. 22 Restaurant Procedures n Load cabinet with frozen product following restaurant’s build to system.

24. 23 n Load cabinet with frozen product following restaurant’s build to system. Restaurant Procedures

25. 24 Restaurant Procedures n After 2.5 hour cook, load basket with product.

26. 25 Restaurant Procedures n Flash fry for 100 seconds.

27. 26 Restaurant Procedures n After flash fry, empty basket and package.

28. 27 n Some markets will hold the product for an additional period of time in a heated holding cabinet. Restaurant Procedures

29. 28 Equipment Model MD1144(ce) Model MD832(ce) Model MD2832

30. 29 Airflow Air inlet ring (includes screen) Air intake grid

31. 30 Airflow Model MD832(ce) Model MD1144(ce)

32. 31 Controller 40-Character LED Display Heater On Indicating Light Shelf Timer Buttons Red/Green Status Indicating Lights 4-Segment Digital Display Calibration Probe Connector Program Button Product Level Button Cancel Button Down Arrow Up Arrow ON/OFF Switch

33. 32 Compensating Controller Features n Easy-to-use recessed touch pads. n Programmable cook and hold temperature/time set points. n Inside mounted. n Temperature can be displayed in Celsius or Fahrenheit. n 30-minute battery backup retains operating memory. n 40-character LED display. Controller

34. 33 Compensating Controller Features n Time programmable “Check Cabinet Levels” status reminder. n “Check Cabinet Level” can be manually accessed for current product levels. n Front mounted calibration port for calibration probe. n Controller can be calibrated at any time after preheat. n “REG” or “SPCY” alpha display available for 2-flavor chicken markets. n Cabinet malfunction displays “error messages.” Controller

35. 34 Compensating Controller Features n Inside mounted. n Individual modules can be serviced/replaced independently. n Individual shelf timers countdown in 4-segment display. n Timers automatically switch from cook to hold. n Red/Green status indicating lights. Timers

36. 35 Compensating Controller Features n Temperature increases as shelf timers are activated. n Temperature decreases when shelf timers switch from cook to hold. n Programmable high and low temperature set points. n Programmable drop and add temperature set points for one heating cycle per occurrence (temperature boost). Automatic Temperature Compensation

37. 36 Parts I.D. Corner Gasket Insert Tray Duct/ Assembly Strike Plate Silicone Gasket Shelf/Duct Assembly Latch Plate Front View of cabinet with door open

38. 37 Parts I.D. Cooling Fan Screen Rear 4” Swivel Casters Outside Top Cover Side View of cabinet

39. 38 Parts I.D. 12/3 Rockbestos Power Cord Plug 320P6W 20A/250 VAC Rear View of cabinet

40. 39 Parts I.D. Air Intake Grid Air Inlet Ring Inside View of cabinet

41. 40 Parts I.D. Inside View of cabinet Cooling Fan Fan Motor Air Duct Thermocouple Cooling Fan Fan Motor Air Return Thermocouple

42. 41 Parts I.D. Inside View of cabinet with heater removed 3 Position Terminal Block 300 o F Auto Reset Hi Limit Thermostat 120 o F

43. 42 Parts I.D. Inside View of cabinet with heater removed Relay Controller Transformer

44. 43 Start-Up Check List

45. 44 Controller Programming Verify the controller programming. Refer to page 14 of the Equipment Manual. The following set points should be used: n Set low temperature to 155 o F (68 o C). n Set high temperature to 200 o F (93 o C). n Set heat time to 2:30. n Set hold time to 3:00.

46. 45 Controller Programming Verify the controller programming. Refer to page 14 of the Equipment Manual. The following set points should be used: n For Model: MD1144 - set drop to _ 5 o F ( _ 3 o C). n For Model: MD1144 - set add to +10 o F (+6 o C). n For Model: MD832 - set drop to _ 5 o F ( _ 3 o C). n For Model: MD832 - set add to + 10 o F (+6 o C).

47. 46 Monthly Cabinet Calibration Verify the monthly cabinet calibration. Refer to page 13 of the Equipment Manual.

48. 47 Monthly Heat Capacity Verification Test Expected Minimum Rise Time Actual Temp Actual Rise From Actual Starting Temp 0 min. XXXXXX XXXXXXXX 15 min. +15 o from 0 time 30 min. +23 o from 0 time 45 min. +28 o from 0 time 60 min. +33 o 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.

49. 48 Scheduled Cleaning Shelf duct studs

50. 49 Scheduled Cleaning

51. 50 Trouble- shooting

52. 51 Wiring Diagram MD1144ce

53. 52 Wiring Diagram MD832

54. 53 Wiring Diagram MD832ce

55. 54 Wiring Diagram MD1144

56. 55 Wiring Diagram MD2832 Top Heater

57. 56 Wiring Diagram MD2832 Bottom Heater