2020-06-18

Zinger Spicy BBQ | Colonel's Library

Zinger Spicy BBQ

Kindly refer below Standard preparation of Zinger Spicy BBQ.
Overview
The new KFC Zinger Spicy BBQ is a unique product with the skinless boneless leg / breast chicken fillet.
skinless boneless/ breast meat chicken fillet which is marinated and breaded using Hot & Spicy™ marinade
and breading. The chicken fillet is open fried and then served on a 10cm (4 inches) toasted round sesame
seed Bun with 2 type of sauces, Mayonnaise, and Spicy BBQ Sauce also add on with shredded lettuce and
Sliced Cheese on top.

Specifications
Cooking Oil

UNIT CASE
INGREDIENT RECEIVE STORAGE SHELF LIFE
SIZE SIZE

Cooking Oil Room 17kg / varies Room 1 month from receiving

Temperature tin Temperature date

Hot & Spicy Marinade Powder (680 gms)

UNIT
INGREDIENT RECEIVE CASE SIZE STORAGE SHELF LIFE
SIZE

HS Marinade Room 680 18 pkts / Room 1 month from receiving

Temperature gms ctn Temperature date

Plain Flour 11.35kg

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 UNIT
INGREDIENT RECEIVE CASE SIZE STORAGE SHELF LIFE
SIZE

Plain Flour Room 11.35kg / Individually Room 21 days from receiving

Temperature bag packed Temperature date

Premixed - - - Room 7 days from date of

flour Temperature preparation

HS Breading Mix

CASE
INGREDIENT RECEIVE UNIT SIZE STORAGE SHELF LIFE
SIZE

HS Breading Room 198 gms / 48 pkts / Room 1 month from receiving

Mix Temperature pkt ctn Temperature date

Zinger Fillet (75g - 90g)

UNIT CASE
INGREDIENT RECEIVE STORAGE SHELF LIFE
SIZE SIZE

Frozen -18°C / 0°F 24 6 -18°C / 0°F 1 month from receiving date

Zinger Fillet and below pieces pkts and below
(SBL / SBB) / pkt / ctn

Chill Zinger 1°C to 4°C / 24 6 1°C to 4°C / Production date plus 4 day
Fillet 33°F pieces pkts 33°F
(SBL / SBB) to 40°F / pkt / crt to 40°F

Thawed - - - 1°C to 4°C / *24 hours after complete thawed.

Zinger Fillets 33°F
(SBL / SBB) to 40°F Marinate immediately upon completed
thawing *48 hours from marination.

4" Round Sesame Bun

INGREDIENT RECEIVE UNIT SIZE STORAGE SHELF LIFE

4" Round Sesame Bun Room Temperature 15 pieces / pkt Room Temperature GSB

Sliced Cheese

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 CASE
INGREDIENT RECEIVE UNIT SIZE STORAGE SHELF LIFE
SIZE

Sliced Cheese (Un- 1°C to 4°C / 33°F 112 slices / 10 pkts / 1°C to 4°C / 33°F 2 months
open) to 40°F pkt ctn to 40°F from
receiving
date

Sliced Cheese (Open - - - 1°C to 4°C / 33°F Opened for

re-bag) to 40°F re-bag: 1
month
*
Not loosen

Sliced Cheese (Open - - - 1°C to 4°C / 33°F Opened In-

In-use) to 40°F use:
7 days
* Not
loosen

Sliced Cheese - - - 1°C to 4°C / 33°F 24 hours

(Loosen) to 40°F

Low-Oil Mayo

UNIT
INGREDIENT RECEIVE CASE SIZE STORAGE SHELF LIFE
SIZE

Low-Oil Mayo 1°C to 4°C / 750 12pkts/ctn 1°C to 4°C / 2

Unopened 33°F to 40°F gm / 33°F to 40°F weeks from
pkt receiving
date

Low-Oil Mayo - In Cartridge - - - 1°C to 4°C / 48 hours

/ Squirt Bottle (Not in-use) 33°F to 40°F

Low-Oil Mayo - In Cartridge / - - - Room 4 hours

Squirt Bottle (in-used) Temperature

Spicy Texas BBQ Sauce

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 UNIT CASE
INGREDIENT RECEIVE STORAGE SHELF LIFE
SIZE SIZE

Spicy Texas BBQ Sauce Room 500g 10 Room 1 month from receiving
(Un-open) Temperature / pkt pkts Temperature date
/ ctn

Spicy Texas BBQ Sauce - - - 1°C to 4°C 4 days

(Opened & not in-used
kept in original packaging)

Spicy Texas BBQ Sauce - - - Room End of the day for

(Opened & in-used) Temperature normal store / 12 hours
for 24 hours store

Whole Lettuce

UNIT CASE
INGREDIENT RECEIVE STORAGE SHELF LIFE
SIZE SIZE

Whole Lettuce 1°C to 4°C / Varies varies 1°C to 4°C / 3 days from
Un-open 33°F to 40°F 33°F to 40°F receiving
date

Sanitized Lettuce - - - 1°C to 4°C / 3 days from

33°F to 40°F receiving
date

Shredded lettuce - - - 1°C to 4°C / 24 hours

- Not in-use 33°F to 40°F

Shredded lettuce - - - 1°C to 4°C / End of day for normal store /

- In-used 33°F to 40°F 12 hours for 24 hours

Shredded lettuce (vacuum pack)

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 UNIT CASE
INGREDIENT RECEIVE STORAGE SHELF LIFE
SIZE SIZE

Shredded lettuce 1°C to 4°C / 1kg / varies 1°C to 4°C / GSB

Un-open 33°F to 40°F pkt 33°F to 40°F

Shredded lettuce Opened - - - 1°C to 4°C / 48 hours

not in-use 33°F to 40°F

Shredded lettuce In-used - - - 1°C to 4°C / End of day for normal store
33°F to 40°F / 12 hours for 24 hours

Marination of Zinger Fillet

INGREDIENT 1 batch ½ batch

Zinger Fillets (chilled / thawed) 4 packets / 96 pieces 2 packets / 48 pieces

HS Marinate Powder 1 packet 680 grams ½ packet / 340 grams

Initial amount of Chilled Water 2 Liters 2 Liters

Stir with Wire whip for 45 second? Yes Yes

Additional amount of Chilled water 5.5 Liters 3 Liters

Packing 10 pieces / packet 10 pieces / packet

Storage Temperature 1°C to 4°C / 33°F to 40°F 1°C to 4°C / 33°F to 40°F

Chilled Zinger fillets ~ within the shelf life of Production date plus 4 days. Ensure that the
production date of chilled zinger fillets used is written together with the marination time and
date.
Frozen zinger fillets ~ to be marinated immediately after complete thawing; if thawed chicken
fillets cannot be marinated immediately after complete thawed, a maximum of 12 hours delay is
allowed. However the shelf life will be shortened. E.g. if there is a delay of 10 hours in marinating
the thawed zinger fillets, the shelf-life of marinated zinger fillets will be shortened to 38 hours.
i.e. 48 hours – 10 hours = 38 hours. Write down the following: - receiving date, - complete
thawing date and time - marination date and time.
The shelf life of marinated zinger fillets begins from the time marination process ends.

Marination of Zinger Fillet

Kindly search using #hashtag Marination of Zinger Fillet to view eCSL.

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Breading
Ingredient Quantity Method

KFC H&S ½ to ¾ Sift twice each morning. Sift once after each round or maximum up to 2
Breading full rounds* of continuous cooking. To top up, sift old breading then add new
Flour breading. Sift again, then scoop and fold, scoop and lift, a minimum 5 times.

Water Dip 6 liters ± Pour cold tap water into inset pan 1cm ± 0.5 cm below “break in metal”.
300 ml Discard after each round or maximum 2 rounds* of continuous cooking

* Breading ½ a basket or more of zinger fillets is considered as 1 round.

Cooking
Zinger Fillet

Cook
Cooker Quantity Cook Time
Temperature

4 Head Min : 1 pc 7 mins (dark meat-SBL) 171°C / 340°F

Collectramatic Max : 25 pcs 6:30 mins (light meat SBB)

6 Head Min : 1 pc 7 mins (dark meat-SBL) 171°C / 340°F

Collectramatic Max : 30 pcs 6:30 mins (light meat-SBB)

4 Head (Gas) Henny Min : 1 pc 7:00 mins (dark meat-SBL) 171°C / 340°F
Penny Max : 18 pcs

8 Head Gas/Electric Min : 5 pcs 6:00 mins (dark meat SBL) 171°C / 340°F
Henny Penny. Max : 32 pcs

Cooking of Zinger Fillet

Kindly search using #hashtag Cooking of Zinger Fillet to view eCSL.

Holding
Marinated Zinger Fillets

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 Discard
Storage Temperatur Method
Point

Walk-in 1°C to 4°C Non-perforated plastic bags, 10 chicken fillets/pkt. Store 10 48 hours
cooler 33°F to 40°F pkts/crate away from non-marinated chicken products. after
marination *

Chicken 1°C to 4°C bottom rack 48 hours

fridge 33°F to 40°F after
marination *

Zinger Fillets Cooked / Assembled Burgers

Minimum
Product Holding Unit Method Discard
Temperature

Cooked Patty Warmer On ½ rack over bun pan 45 60°C / 140°F

chicken minutes
fillets

Cooked Dry Upright On rack over bun pan 30 60°C / 140°F

chicken Holding Cabinet minutes ¹
fillets or
45
minutes ²
(refer note
below)

Cooked Display Holding Top tier : On rack over bun pan 30 minutes 60°C / 140°F
chicken Cabinet (HCW) Bottom Tier : On rack over
fillets unperforated bun pan

Assembled Dry Upright On rack over bun pan 15 54°C / 129°F

burgers Holding Cabinet minutes*

Assembled Display Holding Top tier : On rack over bun pan 15 54°C / 129°F
burgers Cabinet (HCW) Bottom Tier : On rack over minutes*
unperforated bun pan

Assembled Hatcho Burger Place on chute 15 54°C / 129°F

burgers Chute minutes*
* Not exceeding the holding time of cooked Zinger Fillets

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 Note:-
¹ If later transferred to display holding cabinet (HCW)
² In held either in holding cabinet, patty warmer or haf finishing cabinet (new model)

Getting Started
Before you begin, you will need:

Equipment
Collectramatic Cooker and Henny Penny Cooker
HS breading table with sifter and 2 breading bins with lid
Burger Station
Dry Upright Holding Cabinet/Display Holding Cabinet/Patty Warmer/ Hatco Burger Chute
Bun Toaster
Mayonnaise Dispenser
Filter unit
Marinator

Small wares
Water dip inset with lid
Breading basket, Clamshell basket, Fillet rack and Dip basket
Racks and bun pans
Oil scoop and Spatula
White teflon brush
Plugging tool
Measuring jug
Drain hook
Pocket thermometer
7” tongs for handling marinated zinger fillets
9” or 12” tongs for racking and serving of cooked zinger fillets
Cutting knife and Chopping board
¼ or ⅙ Pans
#50 scoop

Supplies
Food grade sanitiser
Zinger Clamshell Box
Disposable plastic gloves
Greaseproof liner
Logo bags (R / (L)

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Ingredients
Dip : 6 liters ± 300ml of cold tap water
KFC Plain Flour
HS Breading Mix
Hot & Spicy Marinade
Fluidised Palm Oil
Zinger Fillets
Low Oil Mayo
Shredded Lettuce
Spicy Texas BBQ Sauce
4" Round Sesame Bun
Sliced Cheese

Product Preparation

Wash Hands!
Wash your hands with liquid antibacterial soap BEFORE and AFTER preparing any food
product.

Wash hands for a minimum of 20 seconds with water and antibacterial soap.
Use hand sanitizer after hands are properly dried.

Preparation Spicy Texas BBQ Sauce

Yield - 20g / serving

Total 25 servings / packet.

Wash and sanitize hands before start.

Ensure all required utensils, smallwares and equipment are clean and ready for use.
Check to ensure all ingredients needed are used according to FIFO and within shelf life.

Open a packet of Spicy Texas BBQ Sauce and fill required amount of sauce into a dry, clean and
sanitized ¼ pan or 1/6 pan.

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 Cover with lid and record holding time.
Store sauce at room temperature.

Seal the balance of Spicy Texas BBQ Sauce (in original packaging) with masking tape and double
bag in a marinade plastic bag.
Record holding time and keep in chiller.

Maintain workplace clean as you go.

Wash utensils and smallwares used, using 3-step cleaning method.

Assembling Zinger Spicy BBQ

Wash Hands!
Wash your hands with liquid antibacterial soap BEFORE and AFTER preparing any food
product.

Wash hands for a minimum of 20 seconds with water and antibacterial soap.
Use hand sanitizer after hands are properly dried.

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Ensure all required utensils, smallwares and equipment are clean and ready for use.
Check to ensure all ingredients needed are used according to FIFO and within shelf life.

Using dispenser gun, apply 1 shot of low oil mayo (10g) onto the center of toasted crown.

Using scoop #50, scoop 1 scoop level of Spicy Texas BBQ Sauce (~18g) onto the low oil mayo.

With 7" tongs, place Shredded lettuce (approximately 15g) on top of Sauce.

Using tong, place 1 piece of Zinger Fillet on top of Shredded lettuce.

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Using flat tong, place 1 piece of Sliced Cheese on top of Zinger Fillet.

With gloved hand. slide the toasted heel on top of the Sliced Cheese.

Place the assembled burger into a Zinger Clamshell Box.

Paste Zinger Spicy BBQ sticker on the front lid.

Serve immediately or hold in appropriate holding cabinet with holding time of 15 minutes or
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 holding time of Zinger Fillet which ever come first.

Maintain workplace clean as you go.

Wipe clean used utensils with a clean and sanitized towel.

Video Assembling of Zinger Spicy BBQ

Serving - In Store
Ala Carte
Eat-In order:
Serve 1 Zinger Classic / Zinger Cheezy / Zinger Spicy BBQ
1 Serviette

Take-away order:
Pack 1 Zinger Classic / Zinger Cheezy / Zinger Spicy BBQ into a small logo bag with a serviette
and a chilli sachet.
Maximum of Zinger Classic / Zinger Cheezy / Zinger Spicy BBQ can be placed into a small logo
bag is 2 (place double stack).

Cheezy Wedges Combo

Eat-In order:
Serve 1 Zinger Classic / Zinger Cheezy / Zinger Spicy BBQ
1 Cheezy Wedges (R)
1 Serviette
1 (R) Mangga Ria

Take-away order:
Pack 1 Zinger Classic / Zinger Cheezy / Zinger Spicy BBQ and 1 pre-packed Cheezy Wedges (R) in
a small logo bag with 1 chilli sachet and 1 serviette.
Pack 1 (R) Mangga Ria in another small logo bag.

One Box Meal

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Eat-In order:
Pack 1 piece of OR / HS chicken and 4 pcs Kentucky Nuggets into a snack box lined with GPP.
Place 1 Whipped Potato (R), 1 pre-packed Coleslaw (R) into the snack box next to chicken,
separated by GPP . Close the snack box.
1 Zinger Classic / Zinger Cheezy / Zinger Spicy BBQ
1 White spoon and 1 Serviette
1 (R) Mangga Ria.

Take-away order:
Pack 1 piece of OR / HS chicken and 4 pcs Kentucky Nuggets into a snack box lined with GPP.
Place 1 Whipped Potato (R), 1 pre-packed Coleslaw (R) into the snack box next to chicken,
separated by GPP . Close the snack box.
Pack it into a large logo bag with 1 Zinger Classic / Zinger Cheezy / Zinger Spicy BBQ, and one 2/3
condiment.
Pack 1 (R) Mangga Ria in another small logo bag.

Packing Procedure - Delivery & Foodpanda

Ala Carte
Pack 1 Zinger Classic / Zinger Cheezy / Zinger Spicy BBQ into a small logo bag with 1 serviette
and 1 chilli sachet.
Maximum of Zinger Classic / Zinger Cheezy / Zinger Spicy BBQ can be placed into a small logo
bag is 2 (place double stack).

Cheezy Wedges Combo

Pack one Zinger Classic / Zinger Cheezy / Zinger Spicy BBQ and one serving of pre-packed Cheezy
Wedges (R) into a small logo bag with a serviette and one chilli sachet.
Pack 1 canned drink in small logo bag.

One Box Meal

Pack 1 pc OR / HS chicken and 4 pcs Kentucky Nuggets in a small delivery box line with cut GPP.
Place 1 (R) Whipped Potato and 1 (R) Coleslaw separated by cut greaseproof paper (cut GPP).
Flip the GPP and place one Zinger Classic / Zinger Cheezy / Zinger Spicy BBQ with one 2/3 pc
condiment.
Pack 1 canned drink in small logo bag.

Problem Solving
Zinger Fillets Undercooked

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 Possible Causes Action

Cooking more than the maximum quantity per Follow procedure

round

Shortening level too low Check shortening level prior to dropping

product

Fryer not heated up correctly Follow start up procedure

Shortening temperature too low Verify set point

Equipment malfunction Contact maintenance

Zinger Fillets too Light

Possible Causes Action

Fillet dropped prior to "DROP" light on Drop fillet only when fryer reads "DROP"

Shortening temperature too low Verify set point

Cook time too short Verify set point

Zinger Fillets too Dark

Possible Causes Action

Shortening temperature too high Verify set points

Shortening held beyond discard point Change Shortening per procedure

Cooked fillet held beyond discard point Follow Holding Procedure

Breaded product held too long prior to drop Follow Breading Procedure

Zinger Fillets Dry

Possible Causes Action

Shortening temperature too high Verify set points

Holding temperature too high Contact maintenance

Cooked fillet held beyond discard point Follow Holding Procedure

Zinger Fillets Greasy

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 Possible Causes Action

Cook time too short Verify set points

Shortening held beyond discard point Change Shortening per procedure

Cooker not at ‘DROP’ temperature Drop fillet only when fryer reads "DROP"

Shortening temperature too low Verify set points

Zinger Fillets too Spicy

Possible Causes Action

Too much marinade powder Follow standard procedure

Too little water used in marinating Follow standard procedure

Fillets not drained immediately after Follow standard procedure

marination

Fillets marinade held beyond discard point Follow holding procedure

Zinger Fillets Smooth Breading

Possible Causes Action

Improper handling of cooked product Handle cooked product carefully

Fillet breaded only once Follow breading procedure

Not using seesaw / breading basket Follow standard procedure

Marinated follet not rebaggad immediately Follow standard procedure

Burger Cold

Possible Causes Action

Assembled burger held too long Assemble immediately

Holding units operating temperature too low Contact maintenance

Burger bun not toasted according to Follow standard toast time

procedure.

Fillet held beyond discard point Follow holding procedure

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Burger soggy

Possible Causes Action

Too much sauce Follow standard serving

Bun dry

Possible Causes Action

Assembled burger held too long Assemble immediately

Bun stale Follow shelf life

Bun held beyond discard point Follow holding procedure

Packaging for bun exposed Properly seal after used

Bun toaster temperature too high Contact maintenance

Toasting time too long Verify set points

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