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Proper Care is
Essential
Kent
Premium Franks and Sausages are made using state of the art processes,
and when handled properly will show you the increased sales and profits
you desire.
Receiving your order
 | Make sure that all
products that are to be frozen have not thawed during
shipping. |
| Place frozen product
immediately into the freezer, and refrigerated products into the
cooler. |
| Franks can be kept in
the freezer for up to 90 days, always be sure to properly rotate all
stock as you receive new. |
| Freezer temperatures
should be between 0 deg. and 20 deg. |
| Your cooler
temperatures should be between 32 deg. and 38 deg. to give you the
best holding conditions for these products. |
Thawing and
Preparation
| Always thaw your
franks and sausages in the cooler, not at room temperature. |
| Products will take
1-2 days to thaw, and you may thaw several days worth at one
time. |
| Keep the cases off
the floor, and away from the air fluctuations near the door, caused
by frequent opening and closing. |
| Once you have opened
the frank or sausage package, use the contents within 5 days. |
| We recommend thawing
all of our Hot Dogs and Sausages prior to cooking. |
| Frozen products can
cook unevenly, and the heat is often turned up to high to accelerate
the cooking process. However,
Kent products can be cooked from frozen when circumstances dictate. |
| Prepared products
should always be kept above 155 deg. and higher requirements may
exist in your area, check with local codes. |
| Kent
Franks and Sausages can be held on a grill or in a steamer for as
long as 4 hours, when held at low, but you should always time your
cooking to hold products for 1-3 hours. |
| Always be sure that
the first products cooked are the first products served. This will
ensure an even rotation, and consistent quality. |
Daily Service
Preparation.
Go over the following
list to make sure your equipment is clean, and your products fresh.
| Was the cooking
equipment properly cleaned and stored the night before? Always
follow your equipment recommendations for proper cleaning and
preparation. |
| Using a damp cloth,
wipe off all equipment that has set uncovered since the last shift. |
| Is your cooler
temperature proper for storing products? |
| Pull product from the
freezer for the next day's usage if stock is low. |
| Set up and preheat
your cooking equipment, by pre-heating rollers or bringing water up
to the proper temperature in steamer tables. |
| Prepare your special
ingredients; check that condiment dispensers are clean and full. |
| Clean Point of Sale
Materials to keep the appeal in the selling tools. |
| Check the freshness
of the buns, and get new ones if needed. |
| Begin to bring the
Sausages and Hot Dogs up to the proper serving temperature. |
| Always have napkins,
bun wraps, and such ready and easily accessible. |
| Make sure you have
proper stock for supporting specials, such as soft drinks, or chips. |
Kent Quality Foods...
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