`I
`I
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`BEVERAGES
`
`SUMMARY OF DATA
`
`COLD DRINKS
`
`Water to syrup ratio: 5 to 1.0.
`Dispensing temperature: 38° to 40°.
`Correct amount of ice: 1 inch in bottom of cup.
`Fill small cup to the yellow line.
`Fill large cup to cap seat.
`
`MULTI-PLEX AND K-WAY DISPENSING SYSTEM
`
`Capacity of syrup tanks: 10 gallons.
`Draw time for drinks: Fill 12 ounce cup containing 1 inch of ice to yellow line in 7 to 9 seconds.
`(Draw time depends upon foaming problem.)
`CO2 gas pressure from regulator to carbonator: 80 p.s.i. (with water pressure regulator set at 35 lbs.)
`Air pressure for syrups: 50 p.s.i.
`Brixing when using a refractometerz Coke is 11.5; orange and root beer are 12.0, after ice has been added.
`Water pressure on Everpure T-9 filter service indicator gauge: Any reading above zero is acceptable.
`Reading must be taken when both make-up water pumps (brass pumps) are drawing water.
`
`COFFEE
`
`Grind: Fine or “Silex.”
`
`Formula: 1 ounce of grounds will produce 18 ounces of finished brew.
`Water flow setting: 20 ounces water per ounce of grounds used. Water hardness limit: 150 p.p.m.
`Brewing time (from the time the start button is pushed to the time the coffee stops running out
`of the brewing cartridge) when using an open paper filter is 3% minutes (i10 seconds).
`Brewing time when using the “Fi1ter—Pak” coffee bag is 4 minutes, 15 seconds (:5 seconds).
`Brewing temperature: 200° (i5 degrees)
`Coffee holding temperature: 1'70°F.
`Coffee holding time: one half hour.
`Coffee creaming agent portion:
`Cream—% oz. per 8 oz. cup
`Half & Halfm% oz. per 8 oz. cup
`Non-dairy product—% oz. per 8 oz. cup
`
`HOT CHOCOLATE
`
`Syrup to water ratio: 5.25 fluid ounces of water to 1.1 fluid ounces of syrup. Total would be 61/:
`to 6% fluid ounces per 8 ounce cup of hot chocolate.
`Water temperature: 185° to 190°.
`Serving temperature: 17 0°.
`
`(End of Section)
`
`SUMMARY OF DATA
`
`June 1971
`
`This Manual is for the exclusive use of Licensees and employees of Licensees of McDonald’s System, Inc.
`
`
`
`
`
`BEVERAGES
`
`McDonald's
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`I.
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`MILK
`
`Milk should be stored in the milk transfer tray
`of the shake transfer cabinet or the fish re-
`
`is purchased from a local
`The milk you sell
`dairy. One third quarts are recommended when
`available; otherwise, half pints are permitted.
`
`team
`frigerator below counter level. The grill
`passes (no tossing) milk cartons to the counter
`people upon request.
`
`(End of Section)
`
`‘
`
`HOT CHOCOLATE AND MILK
`
`This Manual is for the exclusive use of Licensees and employees of Licensees of McDonalr1’s System, Inc.
`
`June 1971
`
`
`
`
`
`BEVERAGES
`
`McDonald's
`I
`I.
`
`tank and is not adjustable. The
`the water
`amount of water dispensed can be changed,
`however, by malfunctioning parts. If too much
`or not enough water is being dispensed, consult
`Volume 1, Equipment and Maintenance Manual.
`
`The temperature of the water in the tank should
`be 185° to 190°. Serving temperature should be
`170°. Remove back cover of machine to adjust.
`Turn thermostat adjusting screw clockwise to
`increase the temperature and counterclockwise
`to decrease. Replace back cover before deter-
`mining water temperature because outside air
`will affect
`thermostat. Water in the tank will
`boil if back cover is left off.
`
`If water drips from dispensing
`Miscellaneous:
`nozzle: The “O” ring on the seat is not sealing
`the water measure outlet. Raise water valve
`
`knob about 1/8”. Lower until seated. Rotate
`slightly, then raise and lower again. If leak does
`not stop, de-lime water measure chamber or
`replace “O” ring. If chocolate syrup drips, con-
`sult the Equipment and Maintenance Manual.
`
`If the floating washer on the plunger assembly
`develops a burr or sticks, chocolate will
`leak
`back into bowl on the down stroke. This de-
`
`creases the base dispensed and causes a weak
`drink.
`
`the mixing
`seals
`that
`seal
`shaft
`rubber
`If
`chamber from the motor leaks, drink mixture
`will run back into the mixing motor and cause it
`to bind.
`Inspect hole in bottom of motor
`housing and check for dried syrup or dripping.
`
`SPEED-O-LINE HOT CHOCOLATE
`DISPENSER
`
`The operational features of the Speed-O-Line are
`similar to the Speed-O-Matic. The main differ-
`ence is that the Speed-O-Line is directly con-
`
`HOT CHOCOLATE AND MILK
`
`nected to a water line. The same chocolate base
`is utilized in both.
`
`Setting up the Speed-O-Line: To prepare the
`Speed-O-Line for dispensing: Turn on master
`and heater switches. Pour chocolate base into
`
`syrup bowl. Bowl has a capacity of one No. 10
`tin. Allow machine 45 minutes to heat. Stock
`
`set up marshmallow container. After
`and
`machine
`has heated, disconnect
`chocolate
`plunger rod. Place a container under spigot and
`press button several
`times. This will flush out
`any foreign taste that may be left in the mixing
`chamber
`from the previous night’s cleaning.
`Connect chocolate plunger rod.
`
`Cleaning the Speed-O-Line: Chocolate bowl
`must be unclamped for removal. For daily clean-
`ing procedures, refer to Speed-O-Matic cleaning.
`USE CARE when cleaning syrup bowl. Choc-
`olate syrup drip can be blamed partly on un-
`necessarily rough handling during cleaning. If
`the inner edge of the metal syrup bowl develops
`nicks, or is bent out of shape, it will prevent the
`outlet sea] from sealing. Bowl replacement may
`be necessary.
`
`located underneath
`strainer, which is
`The
`machine near the drain, should be removed each
`month and flushed. The dispenser contains a
`mixer and a gear motor but no lubrication is
`required. To remove the outer cabinet, remove
`four screws around bottom. Lift off cabinet.
`
`Procedure for de-liming the water tank can be
`found in
`the Equipment and Maintenance
`Manual.
`
`Adjustments on the Speed-O-Line: To determine
`if the machine is dispensing the correct Water to
`syrup ratio, refer back to the “Speed-O—Matic”
`dispenser.
`
`The chocolate syrup dispenser should dispense
`1.1 ounces of syrup. The quantity is controlled
`
`B 7-3
`
`June 1971
`
`This Manual is for the exclusive use of Licensees and employees of Licensees of McDonald's System, Inc.
`
`
`
`Mcnonalus
`I
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`
`BEVERAGES
`
`by the length of the actuator arm. The stroke is
`adjusted with the screw that projects from the
`front of the cabinet above and to the left of the
`
`master switch (Photo 7d). To adjust: Disconnect
`plunger rod from the actuator arm. Put a ruler
`
`7d. The chocolate syrup and the water on the Speed-O-
`Line hot chocolate machine are adjusted at these
`points.
`
`on top of the chocolate rod knob (the knob at
`the top of the flat spring) and measure to the
`top of the actuator arm. This will approximately
`be 3-3/4 " to 4 ". Press operating button. When
`arm is at the bottom of the stroke, cut off the
`master switch. Now measure from knob to the
`
`top of the actuator arm. The difference between
`the top position you first measured and the
`bottom position you will now measure should
`be 2-3/8 ". The stroke is increased by turning the
`adjusting screw to the left. Set this while the
`actuator arm is down. One half turn of the screw
`
`The amount of water dispensed during each
`
`cycle is controlled by an adjustable flow so-
`lenoid valve. It is located on the front of the
`cabinet near the bottom of the syrup bowl
`(Photo 7d). Your Speed-O-Line should dispense
`5% to 5% ounces of water. To increase, turn
`
`adjusting screw to left about ‘A turn at a time.
`Check between each adjustment until correct
`amount is dispensed.
`
`To adjust temperature, remove outer cab inset.
`The thermostat is located on the side of the
`water tank. It sits above the heater element.
`
`Ideal temperature in the tank is 185° to 190°.
`The serving temperature should be 170°. Turn
`thermostat adjusting screw clockwise to increase
`and counterclockwise to decrease.
`
`tank is
`Water supply: The glass-lined water
`equipped with a safety overflow outlet
`that
`connects with a drain. Hot water flows out the
`
`overflow when the pressure temperature relief
`valve on top of the water tank pops off. Water
`dripping out of the safety overflow is normal
`when tank is heating.
`
`When the pressure temperature relief valve pops
`off, turn thermostat back 1/16" and let machine
`heat up again. Recheck and readjust thermostat
`if necessary.
`If valve still pops off, replace
`thermostat. The water tank is also equipped
`
`with a high limit cut off switch. This switch is
`located on the water tank. If heater is turned off
`
`during the course of operation by the high limit
`control, check reset lever on the high limit cut
`off switch. If it is up,
`this indicates that the
`water
`temperature exceeded the limit. Turn
`thermostat down 1/16 Reset high limit control
`
`by pushing down on reset lever. Re-test. If high
`limit repeatedly cuts out, replace thermostat.
`Incoming water pressure is reduced by a pressure
`regulator.
`
`For other cleaning procedures and problem solu-
`tions, refer to the information on the Speed-O-
`equals 1/16” change in the stroke. Each full turn
`Matic machine.
`is approximately one tenth of an ounce of base.
`
`HOT CHOCOLATE AND MILK
`B 7-4
`
`This Manual is for the exclusive use of Licensees and employees of Licensees of McDonald’s System, Inc.
`
`June 1971
`
`
`
`McDonald's
`I
`I.
`
`BEVERAGES
`
`HOT CHOCOLATE AND MILK
`
`pensers, portion control
`ounce hot drink cup.
`
`is pre-set for the 8
`
`SPEED-0-MATIC HOT CHOCOLATE
`DISPENSER
`
`Setting up the Speed-O-Matic: To prepare the
`Speed-O-Matic for dispensing: Fill water tank
`with hot water up to the red plastic marker
`(Photo 7b). Be careful when filling tank; spilled
`water will run into the machine and get on the
`relay and switches and cause continuous cycling.
`
`Americans, besides being the largest coffee con-
`sumers in the world, are also the largest con-
`sumers of chocolate. At McDonald’s, hot choc-
`olate is a favorite of young and old alike. Most
`McDonald’s stores are equipped with either a
`Speed-O-Matic or a Speed-O—Line hot chocolate
`dispenser.
`
`Before dispensing, add 4-5 miniature marsh-
`mallows to each cup (Photo 7a). Put a stir stick
`in the cup. After dispensing, stir the beverage
`with the stir stick, dispose of stirrer and cap the
`cup of hot chocolate. Before pressing the button
`again, wait
`three seconds for the measuring
`valves to reload. Hot chocolate is served at 170°.
`
`The liquid mix that is used to prepare the hot
`chocolate drink contains milk products. There-
`fore, product left over from a day’s operation
`must be refrigerated overnight. Keep it loosely
`covered. Mix must be at room temperature to
`perform properly in the machine. Remove mix
`from walk-in approximately one hour before
`use, or heat mix can in hot water. Do not heat
`
`mix excessively as this will produce a thin syrup
`which will not be properly dispensed, and con-
`sequently, will cause the drink to be weak. In
`
`both the Speed-O-Matic and Speed-O-Line dis-
`
`7b. Flll water
`marker.
`
`tank of Speed-O-Matic up to the red
`
`Turn master switch “ON”. Fill the plastic bowl
`with mix. Be sure to use mix left from previous
`day first. Bowl holds one No. 2% can or 1%
`quarts. Allow machine 20 to 30 minutes to heat.
`Stock and set up marshmallow container. After
`machine
`has heated,
`disconnect
`chocolate
`
`plunger rod. Place a container under spigot and
`press button several
`times. This will flush out
`any foreign taste that may be left in the mixing
`
`B7-1
`
`7a. Before dispensing hot chocolate, add 4-5 miniature
`marshmallows to each cup.
`
`HOT CHOCOLATE AND MILK
`
`June 1971
`
`This Manual is for the exclusive use of Licensees and employees of Licensees ofMcDonald’s System, Inc.
`
`
`
`McDonald's
`I
`I.
`
`BEVERAGES
`
`from the previous night’s cleaning.
`chamber
`Connect chocolate plunger rod. Machine is now
`ready for dispensing.
`
`NEVER operate dispenser unless there is water
`in the tank. The shaft seal on the mixer motor in
`
`the mixing chamber is water lubricated and will
`be damaged if run dry.
`
`Cleaning the Speed-O-Matic: At the end of each
`day, disconnect plunger rod from actuating arm
`by depressing spring and pulling rod to right.
`Remove chocolate bowl from mixing chamber
`by turning counter-clockwise until unlocked and
`pull upward. Pour mix into a clean container.
`Scrape bowl clean with a rubber spatula to avoid
`waste. Disconnect plastic tubes running to mix-
`ing chamber, remove mixing chamber by turning
`counterclockwise until unlocked, and pull for-
`ward. Disassemble the plunger and bowl by
`releasing the flat spring. Wash all parts well,
`Stera-Sheen, and re-assemble.
`
`in flat
`Re-assemble plunger in bowl with slot
`spring to the right.
`Insert bowl
`in mixing
`chamber (Photo '70). press down, and lock in
`position. Depress holding spring on actuating
`
`arm and insert plunger rod in hole. Release
`spring and check to see that rod is locked in
`place. Clean front of cabinet with carbonated
`water. Perl-Brite sides and top of cabinet.
`
`remove mineral deposits from
`Once a week,
`water tank by scouring tank with cleanser. Rinse
`well. In hard water areas, the dispenser may have
`to be delimed weekly to avoid water drip and
`faulty operation. Commercial
`lime removers,
`such as LIME-A-WAY or FLASH-KLENZ, are
`available from local institutional supply houses.
`The Spced—O—Matic machine contains a mixing
`motor and a gear motor. No lubrication is
`necessary.
`
`Adjustments on the Speed-0-Matic: To deter-
`mine if your machine is dispensing the correct
`ratio of water to syrup: Unhook the plunger
`rod. Dispense one portion of water into the cold
`drink calibrating cup. It should be 5.25 fluid
`ounces. Connect the plunger rod and dispense a
`cup of hot chocolate into the empty calibrating
`cup.
`
`The correct amount of syrup dispensed should
`be 1.1 fluid ounces. After the foam subsides, the
`
`drink (water + syrup) should measure 6.25 to
`6.5 fluid ounces.
`
`The chocolate syrup is adjusted at the upper left
`front (next to the door hinge) where there are
`two Vertical slots with screws through them. The
`strength of the drink is adjusted by loosening—
`DO NOT REMOVE-the two screws. Adjust
`
`1/16" at a time and check. Move upward and
`retighten to make the drink sweeter. Move lower
`and retighten to make the drink weaker. The
`screws adjust the length of the stroke of the
`chocolate plunger. The correct amount of syrup
`that is dispensed to give a perfect drink is 1.1
`fluid ounces.
`
`The amount of water dispensed is determined by
`7c. The Speed-O-Matic is disassembled for cleaning and
`then reassembled.
`the size of the water measuring chamber inside
`
`HOT CHOCOLATE AND MILK
`..
`i.-
`\
`n.\
`This Manual is for the exclusive use of Licensees ahd employees of Licensees ofMcDonald's System, Inc.
`
`June 1971
`
`
`
`BEVERAGES
`
`Mcbonalds
`I
`I.
`
`the start button. After the brewing process
`has stopped, remove the brewing pan and
`flick the used coffee bag into a waste
`receptacle. The “Filter-Pak” can be put into
`the brewing pan with the seam facing either
`up or down. Periodically,
`it may be nec-
`essary to tighten the nut on the outside
`bottom of the brewing pan to prevent the
`inside bar
`from being bowed. Failure to
`check periodically may result
`in weak
`coffee. Whichever
`coffee
`preparation
`method is used, DO NOT wait for every last
`drop of finished brew to leave the pan. DO
`NOT thump pan until
`last drop is gone.
`After the grounds have released their flavor,
`strength, and aroma bearing properties, all
`that remains are astringent and bitter sub-
`
`Sta-D093 These represent the last drops and
`make coffee strong and bitter.
`
`FACTORS THAT CONTROL
`
`COFFEE QUALITY
`
`1. COFFEE IS WEAK
`
`Improper amount of grounds to water
`ratio.
`Grind is coarse.
`
`Thermostat
`low.
`
`is not working or set too
`
`Tank and immersion heater are limed
`
`up and are affecting temperature.
`Bar in bottom of brewing pan-when
`using “Filter—Pak”
`coffee—is bowed
`(convex). Consequently,
`there is no
`tight seal between the “Filter-Pak” and
`the bottom of the brew pan, Water now
`by—passes coffee bag and empties into
`decanter. TO CORRECT: Tighten the
`nut on outside bottom of the brewing
`pan.
`
`_
`_
`"
`. Place bag of coffee in the brewing pan and allow
`guide pins of the pan to pass thru the holes at the
`9'“ Of the ba9-
`
`A
`4,
`6d. Slide brewing pan into guide rails and place a de—
`Canter underme pan‘
`
`of coffee in the brewing pan, allowing guide
`pins Of
`the brewing pan to pass thru the
`hole at each end of the bag (Photo 60).
`Slide brewing pan into guide rails and place
`a decanter under the pan (Photo 6d). Press
`
`COFFEE
`
`June 1971
`
`~V'
`This Manual is for the exclusive use of Licensees and employees of Licensees of McDonu1d’s System, Inc.
`
`B 5-5
`
`
`
`MGDOI1aICI'S
`I
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`BEVERAGES
`
`2. COFFEE HAS BITTER TASTE OR
`RANCID ODOR
`
`of several hundred dollars per year by using this
`product.
`
`A. Filters of “Filter-Paks” have come in
`contact with bitter substances.
`
`WYOTT CREAM DISPENSER
`
`Decanters and brewing pan are dirty.
`Coffee is over-extracted (brewing time
`is too long and/or water is too hot).
`Quality of the blend is low.
`Finished brew is being held too long at
`too high a temperature.
`Coffee has been in stock too long.
`
`the cream
`Every morning, prior to opening,
`the cream
`dispenser should be calibrated. Fill
`dispenser with product, and dispense one por-
`tion into the small cylinder of the calibrating
`cup. If adjustment is necessary move the adjust-
`
`COFFEE CREAM
`
`Very few McDonald’s stores supply their cus-
`tomers with coffee cream (18% butterfat). The
`cost
`is prohibitive and the supply is usually
`limited. Most McDonald’s operators serve either
`“half and half” (12% butterfat) or a non-dairy
`vegetable base creaming agent, both of which
`can be dispensed from the standard creamer.
`One half ounce of coffee cream would be the
`
`proper amount to dispense if used, whereas 3/4
`of an ounce of “half and half” or non-dairy
`product is required. Even though the amount
`required is greater,
`these products are more
`economical.
`
`“Half and half” is usually available in either one
`pint or one quart cartons from a local dairy and
`is generally brought in with the regular milk
`delivery. “Half and half” is also available in
`some areas in small paper containers called
`“Tetra-Paks”. Each “Tetra-Pak” contains one
`
`serving. These cost more per serving but offer
`the advantage of convenience and eliminate the
`need for a cream dispenser.
`
`Non-dairy vegetable base creaming agents are
`much more economical than either “half and
`
`half” or cream. It is possible to effect a savings
`
`6e. Calibrate the creamer to dispense 3/4'5 of an ounce
`of “half and half'' or non-dairy product.
`
`the
`ment nuts up or down as needed until
`proper amount is dispensed,
`then tighten the
`nuts (Photo 6e). To increase amount dispensed,
`move the nuts up;
`to decrease, move them
`down. Counter people, during normal business
`hours, must check to see that
`this unit
`is
`properly iced, polished, and that the drip pan is
`kept clean. Creamers
`that are cooled by a
`chemical
`ice in a sealed container should be
`
`replaced by another frozen container when the
`cooling effect “wears off.” The creamer should
`be washed in fresh detergent solution, sanitized,
`and then stored overnight in the walk-in box.
`
`COFFEE
` —j
`This Manual is for the exclusive use of Licensees and employees of Licensees ofMcIJonald's System, Inc.
`June 1971
`
`(End of Section)
`
`
`
`BEVERAGES
`
`McDonald's
`I
`I.
`
`CLEAN EQUIPMENT
`
`It is impossible to brew good coffee with soiled
`equipment. The delicate flavor and aroma of
`good coffee will be altered if it contacts any
`surface that has the slightest trace of unrinsed
`detergent, grease, or coffee oils.
`
`After each decanter of coffee is brewed, a thin
`layer of old coffee coats the brewing pan and
`decanter.
`If possible,
`rinse brewing pan and
`decanter after each use to remove this layer. At
`the end of the day, use the “S” brush to scour
`decanters with urn cleaner and rinse thoroughly.
`Scrub and rinse brewing pans and grids in hot
`Water.
`
`If you are using the “Filter Pak” method, once a
`Week remove the siphon assembly at the bottom
`(outlet) of the brewing pan and clean with urn
`cleaner, using the special brush that is provided.
`Clean brewing pan thoroughly at the same time.
`The underside of the evaporation deck and the
`spray head on all coffee makers should be wiped
`with carbonated water several times a day and
`cleaned thoroughly at the end of the day. The
`stainless steel body and warming plates must be
`kept sparkling clean by wiping often with car-
`bonated water during the course of a day’s
`operation.
`
`The filter on the incoming water line of all
`coffee machines
`should be cleaned once a
`month. The filter screen on the flow control of
`
`is located under the coffee
`the Vaculator (it
`machine) should be cleaned once a month.
`Reverse flush the remaining part of the flow
`control. The orifice on the flow control should
`be clean and free of obstruction. When nec-
`
`lime deposits will have to be removed
`essary,
`from the flow control parts.
`
`FRESHNESS
`
`The longer the brewed coffee is held, the less
`desirable it becomes. It loses flavor and aroma,
`
`B 6-3
`
`tank need deliming. (Clean necessary parts
`or, if a water pressure regulator is utilized
`on the coffee machine, adjust for proper
`flow.)
`
`When utilizing the “Filter-Pak” coffee package
`method, you can determine proper brewing time
`without brewing a pot of coffee. Without a
`package of “Filter-Pak” coffee in the brewng
`pan,
`the water cycle time for dispensing 60
`ounces of water
`is
`3 MINUTES AND 40
`
`SECONDS, PLUS OR MINUS 5 SECONDS.
`
`PROPER BREWIN G TEMPERATURE
`
`The temperature of the water that comes in
`contact with coffee grounds should be 200°,
`plus or minus five degrees. Higher temperatures,
`which are indicated by a sputtering flow from
`the spray head, produce over-extraction (bitter
`coffee). Lower
`temperatures produce under-
`extraction (weak coffee).
`
`True water brewing temperature can best be
`determined by inserting a thermometer into
`freshly brewed coffee. Water of 200° will pro-
`duce a brew of 190°. Temperature check can
`also be determined by running a pot of water by
`itself and inserting the stem of the dial ther-
`mometer into the water stream.
`
`Brewed coffee should be held in the decanter on
`
`a warming plate at 170°F. Holding temperatures
`in excess of 170° will cause the coffee to lose its
`flavor and aroma and become bitter. Coffee held
`
`at
`
`temperatures lower than 170° will not be
`
`tasty to your customers. Check the tempera-
`ture of the coffee being held in the decanter
`with the same dial thermometer used to check
`
`brewing temperature. If Warming plate must be
`adjusted, have your coffee salesman make the
`adjustment.
`
`COFFEE
`
`June 1971
`
`This Manual is for the exclusive use of Licensees and employees of Licensees ofMcDonald’s System, Inc.
`
`
`
`McDonald's
`I
`I.
`
`BEVERAGES
`
`picks up a rancid odor, and develops properties
`which create bitterness. Coffee should be dis-
`carded if not served within a half hour after
`
`brewing. Do not pour old coffee into a freshly
`brewed decanter. This will contaminate the fresh
`coffee.
`
`flavor,
`its
`loses
`it
`As ground coffee ages,
`strength, and aroma and develops a rancid odor.
`Store ground coffee in a cool, dry place. Heat
`and moisture cause coffee to become stale
`
`rapidly. Coffee picks up outside odors very
`readily, so choose your storage place carefully.
`Ground coffee should be discarded after two
`
`weeks. Rotate stock and replenish supplies at
`regular intervals. Do not expose fresh coffee
`grounds to the open air for an extended period
`of time.
`
`PREPARATION OF COFFEE
`
`WHEN USING OPEN FILTER
`Make certain that
`the coffee machine is
`
`sitting level on the supporting surface. The
`exception to this rule is the Bunn-O-Matic
`coffee brewer, which should tilt forward 5°.
`If other makes of coffee machines are not
`
`level, grounds will overflow the paper filter.
`
`Insert one filter into brewing pan. It should
`sit level on the filter grid and should not rise
`above the brewing cartridge. Open a coffee
`packet and pour the contents into the filter.
`Spread the coffee grounds evenly. To obtain
`uniform extraction, the coffee bed must be
`even in depth. Slide brewing pan into guide
`rails and place a decanter under the pan.
`Press the start button. After the brewing
`process has stopped, remove the brewing
`pan and flick the used coffee filter and
`grounds into a waste receptacle.
`
`more than one coffee filter was used; 2)
`filter grid has not been replaced in the pan;
`3) filter paper was not evenly set in the pan;
`4) coffee has a high content of light beans
`or very dark roast, so coffee grounds float.
`
`WHEN USING “FILTER-PAK” COFFEE
`PACKAGE
`
`Grasp the “Filter-Pak” coffee bag with both
`hands and straighten the bag out by extend-
`ing hands to the side. (Photo 6a). Then,
`bring both hands together so bag forms a
`“U” with as much coffee as possible
`centered in the bag (Photo 6b).Place the bag
`
`6a. Straighten out “Filter Pak” coffee by extending
`hands to the side.
`
`I
`
`If the water overflows the brewing pan and
`floats up against the evaporator deck: 1)
`
`6b. Bring both hands together so bag forms a “U” and
`coffee is centered in the bag.
`
`COFFEE
`B 6-4
`______——————————————————————————————————————————————————————————-—————————————————'———————‘
`This Manual is for the exclusive use of Licensees and employees of Licensees of McDonald ’s System, Inc.
`June 1971
`
`
`
`McDonald's
`I
`I.
`
`BEVERAGES
`
`COFFEE
`
`There are many types of coffee available for
`blending, and they cover a wide price range. The
`final price of a coffee blend depends upon the
`cost of the various types of coffee in the blend.
`When you deal with a coffee company having a
`national reputation for quality, price can be
`considered a good indicator of coffee quality.
`
`PROPER AMOUNT OF GOOD WATER
`
`Brewed coffee is about 1% coffee solids and 99%
`
`the quality of the water used in
`water. Thus,
`brewing coffee is of prime importance. It is
`necessary to examine this important ingredient
`to understand its influence on the quality of
`your McDonald’s coffee.
`
`You can taste test the water to determine its
`
`acceptability and freedom from off flavors. If
`the taste is not objectionable,
`it
`is generally
`suitable for use in making coffee. The taste and
`aroma of water
`is definitely affected by
`chemicals. Sulfur compounds and chlorine used
`to disinfect water cause a disagreeable odor.
`Industrial wastes and household detergents in
`our rivers also affect the taste. To remove odors
`
`install an activated
`from your water supply,
`charcoal .filter. The Everpure, Model T-109,
`is
`excellent
`for
`this purpose. Stores with an
`Everpure T-9 filter can tie in a coffee water line
`to the line of filtered water coming from the
`T-9.
`
`Hard water (water containing large amounts of
`soluble materials such as calcium and mag-
`nesium) brews the best coffee, but it can reduce
`the life and efficiency of your coffee-making
`equipment. A total hardness of more than 150
`p.p.m. (parts per million) will cause scaling and
`liming of the water tank. A lime deposit on the
`bulb of the thermostat can result
`in boiling
`
`B6-l
`
`Coffee is the most popular and widely consumed
`beverage in the United States. It also appears on
`more restaurant checks than any other item.
`Americans
`drink
`150,000,000,000 cups of
`coffee annually.
`
`Every successful restaurant operator knows the
`importance of “good coffee.” “Good coffee”
`means coffee with the proper flavor, strength,
`and aroma. A reputation for excellent coffee
`will boost the prestige of your McDonald’s store.
`All possible steps should be taken to produce
`the finest cup of coffee possible.
`
`The preparation of good coffee depends upon
`giving close attention to the six basic require-
`ments. These are:
`
`Proper amount of a good coffee blend
`Proper amount of good water
`Proper brewing time
`Proper temperatures
`Clean equipment
`Freshness
`
`PROPER AMOUNT OF A
`GOOD COFFEE BLEND
`
`Manufacturers who supply l\’lcDonald’s with
`coffee machines have designed them to produce
`a superior coffee brew when using a “fine” or
`“Silex” grind. A 2% ounce packet of this grind
`will brew 45 fluid ounces of finished brew; a 3
`ounce packet will brew 54 fluid ounces of
`finished brew. The McDonald's operator must be
`guaranteed the same precise grind and blend
`every time he brews a pot of coffee. The grind
`and blend of coffee determine the length of
`brewing time. Too fine a grind will brew bitter
`coffee and produce sediment in the brew. Too
`coarse
`a grind produces Weak coffee. Non-
`uniform grind, (different sizes within the blend)
`can produce daily changes in the strength of the
`coffee.
`
`COFFEE
`
`June 1971
`
`This Manual is for the exclusive use of Licensees and employees of Licensees 0/‘ McDonald's System, Inc.
`
`
`
`McDonald's
`I
`
`BEVERAGES
`
`water. If your water is from a municipal supply,
`you can obtain an analysis of its hardness by
`calling the Water Department. You may also ask
`the coffee company to analyze your water.
`
`the decanter should
`ounce packet of coffee,
`contain 50 fluid ounces of water. If your coffee
`machine is not dispensing the correct amount of
`water, it should be adjusted.
`
`If it has been established that your water supply
`exceeds a total hardness of 150 p.p.m., you may
`have
`to install
`a polyphosphate feeder. A
`polyphosphate feeder is a container filled with
`polyphosphate crystals which is inserted in the
`cold water feed line to the coffee machine so
`
`the crystals and
`that water must pass over
`dissolve them. The polyphosphates combine
`with calcium and magnesium, rendering them
`inactive. Although primarily directed toward
`inactivation of calcium and magnesium, poly-
`phosphates may help with iron problems and
`prevent corrosive action of some acid waters.
`
`If your water must be softened, run a separate
`line
`of
`unsoftened water
`to the
`coffee
`
`equipment. The facts pertaining to water and
`coffee relationships have been established as
`follows:
`
`The hardest water, untreated, makes the
`best coffee.
`
`Softened water produces an undesirable
`dark beverage, affects brewing time, and
`results in over extraction and a bitter brew.
`
`One ounce of “fine” or “Silex” coffee grind will
`produce 18 fluid ounces of brewed coffee.
`However, since coffee grounds absorb about two
`ounces of water per ounce of gounds used, your
`coffee machine should be set to dispense 20
`ounces of water per ounce of grounds used. You
`can determine if the proper amount of water is
`being dispensed by drawing a decanter of water
`(no coffee grounds or filter in the brewing pan)
`from the coffee machine. If you use a 3 ounce
`packet of grounds,
`then the water
`in the
`decanter should be 60 ounces, 6 ounces more
`than that of a finished pot. If you use a 2%
`
`B 6-2
`
`PROPER BREWING TIME
`
`Coffee preparation must be timed in order to
`achieve proper results. When hot Water comes in
`contact with coffee grounds, extraction takes
`place. The proper flavor, strength, and aroma of
`coffee depends upon the brewing time (the
`length of time the hot Water remains in contact
`with the coffee grounds). The correct brewing
`time for preparing one decanter of McDonald’s
`coffee (using fine grind) is as follows:
`
`1. Open filter (grounds are not sealed within
`the paper filter): BREWING TIME IS 3
`MINUTES AND 30 SECONDS, PLUS OR
`MINUS 10 SECONDS.
`
`is
`(coffee
`package
`coffee
`“Filter-Pak”
`pre-packed and sealed within the paper
`filter): BREWING TIME IS 4 MINUTES
`AND 15 SECONDS, PLUS OR MINUS 5
`SECONDS.
`
`The time range allows for variations in water line
`pressures and equipment characteristics. Periodi-
`cally, you should check the timing with a stop
`watch since many factors can alter the brewing
`time. Some of these factors are:
`
`More than one open filter is used. (Use only
`one filter so as not to restrict flow of brew.)
`Outlet hole of the brewing pan has been
`made smaller by abuse. (Widen outlet so
`brew will flow faster.)
`Water flow is restricted because: a) strainer
`on coffee machine needs cleaning; b) flow
`control parts which include filter screen,
`orifice,
`flow washer,
`and tubing need
`cleaning (Vaculator); c) spray head and/or
`COFFEE
`
`This Manual is for the exclusive use of Licensees and employees of Licensees of McDonald '3 System, Inc.
`
`June 1971
`
`
`
`McDonmds
`II.
`
`BEVERAG ES
`
`CO2 TANKS
`
`THE GAS DRUM:
`SOURCE OF CARBONATION
`
`HOW TO CHANGE A GAS DRUM
`
`Drums for carbon dioxide are made of drawn
`
`to withstand great
`tubing and are built
`steel
`pressure. When the drums are delivered to the
`store, the contents are part liquid and part gas.
`Gas pressure inside the drum keeps most of the
`CO2 in a liquid form. As gas is drawn from the
`cylinder, some of the liquid converts to gas. Gas
`which is drawn out of the drum to carbonate
`
`water also maintains pressure in the drum that
`prevents the remaining liquid from becoming
`gas.
`
`Each drum is equipped with a safety valve set to
`blow out before internal pressure can explode
`the drum itself. Once this valve “pops off,” the
`contents of a drum will escape. Drums, there-
`fore, should always be stored in a cool place to
`keep the liquid from expanding and increasing
`pressure inside the gas drum.
`
`Drums are classified by weight. They are usually
`available in two sizes: 20 lb. drums and 50 lb.
`
`drums. These weights refer to the compressed
`liquid contents and are in addition to the tare
`weight usually indicated on the head of each
`drum. McDona
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