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Lower Release Sheet
Cooking
Global Deployment Manual
Copyright©2012 McDonald’s
Confidential and Proprietary Information. Unauthorized use is prohibited.
If you are a McOpCo employee, these materials contain procedures and policies that may affect your
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McDonald’s reserves the right at its sole discretion to amend its policies, programs, and/or guidelines,
including the contents of these materials at any time without prior notice. These materials do not
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This manual was developed and is maintained by McDonald’s Worldwide Operations group. Area of the
World (AOW) personnel should contact RSG AOW Liaisons with any questions regarding the information
contained within this manual.
2|Page ©2012 McDonald’s

Table of Contents
Introduction .................................................................................................................................................. 4
What is the Purpose of the Manual? ........................................................................................................ 4
Contact Info............................................................................................................................................... 4
Additional Resources ................................................................................................................................ 4
Business Case ................................................................................................................................................ 5
Business Opportunity ................................................................................................................................ 5
Solution ..................................................................................................................................................... 5
Cost/ROI .................................................................................................................................................... 5
Benefits/Results ........................................................................................................................................ 6
Test Outcomes and Key US Lead Market Changes ....................................................................................... 7
Key Changes .............................................................................................................................................. 7
System Application ..................................................................................................................................... 10
AOW Adoption thru Testing.................................................................................................................... 10
Equipment ............................................................................................................................................... 10
Engagement and Timeline Considerations ............................................................................................. 10
Restaurant Level Impact ............................................................................................................................. 11
Implementation Recommendations ........................................................................................................... 12
Implementation Approach ...................................................................................................................... 12
Operations .............................................................................................................................................. 20
Equipment Needs and Specs................................................................................................................... 45
Training Materials ................................................................................................................................... 57
Restaurant............................................................................................................................................... 58
Release Sheets Cooking Troubleshooting ............................................................................................... 61
©2012 McDonald’s 3|Page

Introduction
Lower Release Sheet (LRS) Cooking is a new method for cooking all grilled Breakfast and Regular Menu
products, utilizing Lower Release Sheets on the grill surface on which products are cooked. The Lower
Release Sheets provide more consistent internal product temperatures across product runs on
the grill.
What is the Purpose of the Manual?

This manual serves as a resource to deploy the initiative based on the knowledge transfer requirements
including technology and equipment dependencies, physical plant needs and specs etc.
Contact Info
Each Area of the World (AOW) has a dedicated LRS Lead. Additionally, there is a global LRS support team
to be utilized as required. Contact your RSG Area of the World Liaison as listed below:
Global VP Sponsorship
Jim Fox VP, WW Operations
Jerome Lyman VP, WW Supply Chain
Global Support Team
Jon Goodbrand Operations Worldwide Operations, LRS Global Lead
Cathy Seltz Business Insights Global Insights, LRS Global Consumer Lead
Linda Henkel Quality WW Supply Chain/Restaurant Quality Lead
Piercarlo Ricossa Equipment WW Equipment Lead
Russ Plum Equipment OSC WW Equipment Support
AOW Key Contacts and
Expertise
Tom Vandenburg Operations US Operations Manager
Greg Wilson Equipment US Operations
Jann Ow APMEA Lead thru FIT NABIT Director, AMPEA
Grant Read European Lead thru FIT National Operations Director, UK
Scott Schwindt Canadian Lead thru FIT National Operations Director, Canada
Juan Caviedes LATIN Lead thru FIT Senior Director, Latin America Support
Additional Resources
In addition to this manual, you may also reference the Lower Release Sheet Support Information Packet
and Restaurant Solution Group (RSG) website.

Business Case
Business Opportunity
Lower Release Sheets will allow us to continue to grow through improving the quality of our food
(continuous improvement of the quality of beef, chicken, eggs) and improving the grilling process for
crew. Menu expansion and complexity, with higher customer arrival rates and customer counts means
there is an ever increasing demand on our crew.
Solution
Lower Release Sheet is a non-stick sheet placed on the grill surface. Lower Release Sheet and new
equipment smallwares helps operational complexity and assists crew to deliver, consistently better
quality grilled products to our customer. Lower Release Sheet makes it easier to achieve gold standard
quality of grilled menu products due to easier cooking procedures.
Cost/ROI
Equipment pricing is still being determined which of course will vary by AOW. It is important that we
sequence each AOW’s LRS deployment to ensure we benefit from our Global pricing policy and limit any
potential cost burden for the remaining purchase of non LRS smallwares and equipment.

Benefits/Results
The benefits of using the Lower Release Sheet for cooking all grilled Breakfast and Regular Menu
products includes the following:
Improved quality through easier to execute operational procedures for Beef / Chicken
• More consistent final cook temperatures
– Reduces overcooking within full runs
Tighter temperature ranges for full runs
Faster patty removal times
Reduce blow holes
– Reduces potential of overcooking small runs
Improved heat distribution / reduced internal patty temperature variance
– Better heat retention for products held in the UHC
• A more robust finished product with the ability to withstand potential points of abuse
– No tearing of meat patties
– Easier to lay and remove Beef and Chicken patties
– Significant reduction in product sticking to the grill, resulting in improved product texture,
flavor, and appearance
– No sharpening spatulas
• No carbon build-up on grill

– Eliminates sharpening scrapers / scraping grill
– Reduces undercooking
– Reduces time spent cleaning grills after close
• Grilled Chicken
– Improves cooking consistency
– Eliminate scorching
– Produces a moister patty
Improved quality through easier to execute operational procedures for eggs
• Round Eggs—eliminates overcooking
– Faster egg removal
– More consistently gelled yolks
– No brown burnt edges of eggs
– No bubble holes in eggs
• Scrambled Eggs—reduces sticking

– Increased portion size
– Moister / fluffier eggs
• Ready-to-heat Folded Eggs

– Consistency in cooking temperatures
– No browning

Test Outcomes and Key US Lead Market
Changes
The introduction of this program is the accumulation of many years of hard work and commitment from
several teams and departments.
Lower Release Sheet (LRS) has proven through US testing to make it easier for our restaurants to
produce more consistent, great quality products on the grill for our customers.
This is a significant change for the system. As you begin in your AOW and Food Improvement Teams to
evaluate/test the Lower Release Sheet (LRS), there are a number of key points to consider. While this list
is not extensive, it captures the key headlines to ensure global collaboration of this initiative. These
were communicated in the Global LRS Release issued through Jim Fox and Jerome Lyman in July 2012.
The US has been the lead market throughout this program. We can leverage many of their learnings
from their market testing, consumer validation and NABIT release.
Key Changes
Key changes for LRS adoption and targeted deployment messaging include:
More Consistent Internal Product Temperatures
Lower Release Sheet cooking achieves more consistent internal product temperatures across product
runs on the grill. For 10:1 beef, this can mean a 5-8°F range vs. a 25°F range from the lowest internal
meat patty temperature to the highest meat patty temperature in an 8-patty run (markets using degrees
Celsius can expect a 4-6 °C range). More consistent internal temperatures mean more consistent
product quality.

Start Point Cooking
As part of the implementation of Lower Release Sheet cooking, start point cooking will be fully executed
for all grilled products, with the exception of folded eggs, grilled chicken, grilled onions and mushrooms.
McDonald’s current Food Safety and Beef Integrity process will continue to be used. With the more
consistent internal product temperatures that Lower Release Sheet cooking achieves, restaurants will
now be able to accurately determine the optimal cook time for each product on each platen of the grill.
This will require setting up each grill platen with the start point cooking time for each product cooked on
that grill, then evaluating the products to determine the best cook time (for each platen of the grill) that
achieves the best balance of food safety and quality.
While start point cooking is the current standard for beef patties today, it is not always executed
properly during daily operations. To achieve the maximum quality benefit from Lower Release Sheet
cooking, the process of fine-tuning cook times will need to be fully integrated into daily operations.
Unless the start point cooking process is correctly followed, restaurants will not get the maximum
product quality that Lower Release Sheet cooking can deliver.
Start point cooking is a major change to the restaurant grilling culture. It will require an understanding
of proper Food Safety procedures and Gold Standard Quality, as well as a culture-changing acceptance
that to achieve maximum quality cook times may vary for each platen of the grill.
New Beef Integrity Temperatures
The internal beef integrity temperature range is being raised to 160°F – 170°F (71 -77°C). This higher
internal temperature range is required to optimize beef quality with Lower Release Sheet cooking. Daily
food safety checks should include cook time adjustments that will get as many of the corner patties’
internal temperatures into this quality temperature range as possible. This will maximize the quality
benefits of Lower Release Sheet cooking. Food safety standards will remain unchanged. All patties
must be at 155F (68°C) or higher (may differ by AOW).

New Grill Calibration Procedure
With the rollout of Lower Release Sheet cooking, grill calibrations will now be performed with both the
upper and Lower Release Sheets in place on the grill. Previously, the sheets were removed before grill
calibration primarily to check for carbon build-up. With the use of upper release sheets and Lower
Release Sheets, carbon build-up is greatly reduced. Leaving the upper and Lower Release Sheets in place
will improve both the ease and speed of checking grill calibrations.
Note - Since you will not be able to see the location of the grill plate thermocouples with the release
sheet on, please refer to the probe locations as indicated in the grill manufacturers’ operations manual
before you do a temperature check or calibration.
Carbon build-up should be checked daily by the shift manager during the grill cleaning process and prior
to installing the sheets before performing grill calibrations. Both the upper and Lower Release Sheets
should still be removed when the grills’ gaps are checked by the service company.
Grilled Chicken (where product is cooking directly on the grill surface)
• You no longer use cooking spray.

• You no longer add water after you turn the grilled chicken.
• You still add 2 ounces of warm water at the beginning of the cook cycle.
Use of Egg Cooker to Remain Unchanged
With the rollout of Lower Release Sheet cooking, the egg cooker can continue to be used for the cooking
of all eggs. The use of Lower Release Sheets was investigated by the US team through partnership with
Antunes. However the incremental benefits to quality were minimal as the egg cooker already provides
great finished egg product quality.

System Application
AOW Adoption thru Testing
The introduction of LRS requires a substantial amount of foundational work to be completed:
• AOW Quality Center testing and validation.

• Alignment and testing with AOW Food Improvement Team restaurants.
• Restaurant testing must be with the recommended US procedures and approved equipment
package.
The process and discipline to our core menu governance process must be followed:
• Consumer research must be conducted after the testing is completed in the Quality Centers.
Utilize the Global Core Menu Protocol for Core Product/Process Changes that are
communicated.
• Final approval will continue to follow our normal Core Menu Governance process, where there
is a peer review of the consumer research and results by the Center.
Equipment
• As part of the rollout plan, there will be a large body of work on equipment verification –
emphasis will be on grill calibration, gap settings and maintenance.
• No test markets should have turret grills included in any validation of LRS.
Engagement and Timeline Considerations

• We have a number of key contacts for you to utilize from RSG, Supply Chain and Business
Insights that make up the Global LRS team. Leveraging the group will ensure proper sequencing
into each AOW for testing and integration into equipment standards.
• The Global LRS team will be communicating via a webcast/conference call with all AOW LRS
Leads. This will enable each AOW to review the LRS material and continue the knowledge
transfer so that everyone has the latest information.
• LRS will be released to the system formally using the RSG Knowledge Transfer Process. This will
provide each AOW with access to materials, knowledge and subject matter experts.
• All materials can be localized to ensure inclusion in any AOW NABIT Release.
• Once approved, Franchisees and McOpCo Management are required to attend the training as
part of the NABIT process. Strict adherence to this is required as this will be a significant
operational change for the system regarding core menu.
10 | P a g e ©2012 McDonald’s
Restaurant Level Impact
Changing to Lower Release Sheet cooking is a big cultural change that requires an investment of time to
deploy correctly.
LRS deployment requires restaurant management and crew trainers to read any execution manual and
the tools provided. The following Manager’s Deployment Plan (below) was created and implemented in
the US. It clearly communicates the steps to be completed prior to LRS implementation
1. Review Execution Manual

2. Activities to complete 1 month before implementation
3. Activities to complete 2 weeks before implementation
4. Activities to complete 1 week before implementation
5. Activities to complete 1 day before implementation
The recommended training plan for a restaurant is 2 days. The introduction of LRS (equipment,
smallwares and process) is relatively straight forward. The time consuming part for restaurant
management is the ‘fine tuning’ of cook times to ensure the best possible meat patty quality is achieved.
This cultural change will take time and will need management and trainers to emphasize this important
‘mind set’ change across their organization.
US NABIT have created 5 training rotations as they implement LRS across their business. While this
approach is not mandatory, they have created some excellent tools, training scripts and best bets
which can be leveraged in the appendices section of this Execution Manual.
©2012 McDonald’s 11 | P a g e
Implementation Recommendations
Implementation Approach
Use the following charts to assist you in implementing the Lower Release Sheet Cooking method in your
restaurant.
Recommended Training Plan for Restaurant Days 1 and 2 of Roll-Out
DAY 1
Time Activity Who

9:30am – 11:00am Review objectives for Days 1 and 2 • Operator/D.O./Supervisor and
Restaurant Manager
Breakfast and Lunch Observe procedures and quality • Restaurant Team
1:00pm – 2:00pm Close secondary 3’ of grill and clean. • Store Personnel
(Tentative depending on volume)
1:30pm – 3:30pm Grill programming • Restaurant Team (3 people)
2:00pm – 2:45pm Overview of Lower Release Sheet cooking to • Restaurant Management and
management team and staff Staff
2:45pm – 4:00pm Demonstration of : • Restaurant Management Staff,
• How to apply upper and Lower Release closers and openers
Sheets.
• Cooking procedures:
1. Breakfast
2. Regular Menu
3. Adjust start point times for food
safety and quality
4:00pm – 5:00pm Clean and set up second 3’ of grill • Restaurant Closing Team
DAY 2
Time Activity Who

8:00am – 1:00pm • Observe/provide feedback and help with • Restaurant Managers and
new procedures. crew
• Fine-tune cooking times for all products • Mid managers
for food safety and quality • Owner Operator
Example of Manager’s Deployment Plan (Lower Release Sheet Cooking)
Below is an example of a Manager’s Deployment Plan from the US market using Restaurant
Department Manager (RDM). Responsibility of each task allocation may differ in your
AOW restaurant, hierarchy or structure.
= Primary Responsibility General People Kitchen Guest Shift Crew

= Secondary Responsibility Mgr Mgr Mgr Svc Mgr Trainer
Mgr
Following receipt of Execution
Manual
Review entire Execution Manual.
Develop a training plan. Review staffing
needs and schedule according to the needs
for training, implementation, and equipment
changes.
Have crew trainers review the operations
procedures.
One month prior to restaurant
implementation
Designate a Kitchen Manager to recertify the
grill team on:
• Cooking procedures (Use SOCs.).
• Grill and release sheet cleaning (Use
KAY® cards.).
If newer grills (3-platen grills and/or 2-platen
product recognition grills), verify grills have
been upgraded to allow reprogramming.
Train the Kitchen Manager on how to
properly use the gap tool.
Verify that all freezers are working properly.
Clean all carbon build-up from Upper Platens.
Two weeks prior to restaurant
implementation
Order Lower Release Sheets. (Need to
specify two or three platen grill.)
Order Soy Adhesion Flakes or LRS adhesive
(dependant on your AOW preference).
Ensure all carbon build-up has been removed
from Upper Platens. Very important!
Example of Manager’s Deployment Plan (continued)
= Primary Responsibility General People Kitchen Guest Shift Crew

= Secondary Responsibility Mgr Mgr Mgr Svc Mgr Trainer
Mgr
One week prior to restaurant
implementation
Verify delivery of all release sheet
equipment:
• New Lower Platen Release Sheets
(thinner material).
• Box with smallwares (Keep box closed
so parts stay together.).
• Grill tool organizer.
• Soy adhesion flakes.
Very important! Use the Gap Check Tool to
verify proper grill gap settings. (If the gap tool
indicates incorrect gaps, schedule a certified
technician so there are no issues on Day 1 of
implementation.).
Check grills for proper calibration.
Schedule the installation of the grill tool
organizer at least the day before roll-out
(approximately 2 hours).
When creating next week’s schedule, include
the following for Day 1 of the implementation:
• A manager’s meeting at 2:00pm.
• 3-4 key members of the breakfast
production staff to attend training from
2:00-5:00PM.
• A crew person to clean the grill after the
lunch rush (approximately 30 minutes).
• Closing/Opening Managers to attend
training from 2:00-5:00PM.
• Manager/maintenance person to
program grills (approximately 2 hours).
Program round and folded eggs to cook
under the clam. Then set both to NO until the
launch.
= Primary Responsibility Guest

General People Kitchen Shift Crew
= Secondary Responsibility Svc
Mgr Mgr Mgr Mgr Trainer
Mgr
One week prior to restaurant
implementation
Develop a plan to train the managers/crew
who aren’t participating in the Day 1
implementation. (Don’t forget to plan for the
training of the weekend crew.)
This is a good time to review all cooking
procedures for all products that are cooked
on the grill.
Review training video on McDonald’s
Connection.
Use the new SOCs to verity the crew.
Train grill crew on the seasoning dispenser
and start using it.
Day before restaurant launch
Verify that everyone needed for the
implementation is scheduled to work
tomorrow.
At night, detail clean upper and lower platens
by removing all carbon build-up.
= Primary Responsibility Guest

General People Kitchen Shift Crew
= Secondary Responsibility Svc
Mgr Mgr Mgr Mgr Trainer
Mgr
Day of restaurant launch
After the lunch rush, program new settings
for grills - times, temperatures, and gaps.
Set folded/round eggs to YES for clam
cooking and set to no for folded/round eggs
flat
Adjust cook times as needed to optimize
quality while still maintaining food safety.
Review overall grill procedures with grill team
and service staff.
Review food safety.
One week post-launch — Daily
Follow up with the production crew daily to
check on procedures and product quality
(using new grilled products SOCs).
Check equipment for proper settings of grill,
times, temperatures, and gaps.
Ensure cook times have been adjusted to
optimize quality while still maintaining food
safety.
Review food safety.
Lower Release Sheet Cooking Implementation Flow – Pre-Work for Deployment
Recommended restaurant preparation for Lower Release Sheet cooking.
Very important!
• Check gaps and verify calibrations of grills before implementation.
• Remove any carbon build-up from upper grill platens.
1-2 Weeks prior to Launch

Follow-up to insure all release sheet equipment has arrived:
• New Lower Platen Release Sheets (thinner material).
• Box with smallwares (Keep box closed so parts stay together.).
• Grill tool organizer.
• Soy adhesion flakes.
Schedule the installation of the grill tool organizer at least the day before roll out (approximately 2 hours).
Make sure grills are calibrated and gapped properly before training.
• If you are having trouble with gapping the grills, schedule a certified technician so there are no issues on Day 1
of training.
Schedule the following for Day 1 of the implementation:
• A managers’ meeting at 2:00PM.
• 3-4 key members of the breakfast production staff to attend training from 2:00-5:00PM.
• A crew person to clean the grill after the lunch rush (approximately 30 minutes).
• Closing/Opening Managers to attend training from 2:00-5:00PM.
• Key closing or overnight crew.
• Manager/maintenance person to program grills (approximately 2 hours).
Program round and folded eggs to cook under the clam. Then set both to NO until the launch.
Put a plan together to train the managers and crew who won’t be participating in the Day 1 implementation. (Don’t
forget to plan for the training of the weekend crew.)
• This would be a good time to review all cooking procedures for all products that are cooked on the grill.
• Review training video on McDonald’s Connection.
• Use the new SOCs to verify the crew.
The Day before Day 1 Implementation
Verify that everyone needed for the implementation is scheduled to work tomorrow.
Check grills for proper gaps and temperatures.
At night, detail clean upper and lower platens by removing all carbon build-up.
Post Launch
Once LRS has launched in each restaurant the management teams focus must be on ensuring that all
cook times have been optimized for quality and food safety. The grill team should be following the new
procedures correctly and turning out high quality products that maintain food safety standards. A ‘best
bet’ from the US was a tracking sheet that allowed the restaurant at a glance their daily product cook
times. This can be found in the Lower Release Sheet Support Information Packet.
Post Evaluation
To verify that restaurants have successfully implemented LRS cooking, an implementation checklist
should be used within 30 days. The Global Data Collection Tool is the perfect vehicle to ensure accurate
completion and tracking.
As lead market, the US will be using two implementation checklists during their deployment; LRS Post
Follow Up Implementation which has 20 questions and the LRS Installation Confirmation which has just
2 questions. Both documents of course can be adapted and regional questions by deployment team can
be added.
It is recommended that this best practice is leveraged. The checklist will verify that each restaurant has:
1. Correctly applied Lower Release Sheets

2. Producing grilled products that meet our quality and food safety standards
3. Used the correct equipment and small wares package
Contact your country or AOW ROIP Metrics Lead to get more details.
LRS Installation Confirmation Questions
Short Text
Code
LRS Confirm Installation Implementation Checklist
Completed
1 Restaurant has completed successful transition to Lower Release Sheet cooking?
Date
2 Date conversion completed.
LRS Post Follow Up Implementation Questions
Short Text
Code
LRS Post Follow-up Implementation Checklist
Production
1 Correct amount of soy adhesion flakes used to adhere Lower Release Sheets
to grill surface and Lower Release Sheets are properly placed on grill?
Breakfast
2 Sausage; Upper 425°F, Lower 375°F, Start Time 87” (3-platen 94”), Gap .350?
3 Roasted Bacon; Upper 425°F, Lower 375°F, Start Time 60” Gas (70" Electric),
Gap .265?
4 Breakfast Steak; Upper 425°F, Lower 375°F, Start Time 110”, Gap .415?
5 Round Eggs; Upper 300°F, Lower 285°F, Start Time 150”, Gap .625?
6 Folded Eggs; Upper 300°F, Lower 285°F, Set Time 120”, Gap .625?
Turret Grills with Stainless Lid
7 Round Eggs; Upper N/A, Lower 315°F, Start Time 150”, Gap N/A?
8 Folded Eggs; Upper N/A, Lower 315°F, Set Time 120”, Gap N/A?
Regular Menu
9 10:1; Upper 425°F, Lower 375°F, Start Time 44”, Gap .215 Stage 1 for 10” Gap .265 Stage 2?
10 4:1; Upper 425°F, Lower 375°F, Start Time 118”, Gap .425?
11 Grilled Chicken; Upper 425°F, Lower 375°F, Set Time 225” turn, Set Time 475” remove, Gap N/A?
12 Angus; Upper 425°F, Lower 375°F, Start Time 176” (3-platen 179”), Gap .534?
13 Grilled Onions; Upper 425°F, Lower 375°F, Set Time 100”, Gap .215 Stage 1 for 10” .265 Stage 2?
14 Mushrooms; Upper 425°F, Lower 375°F, Set Time 104”, Gap .425?
15 McRib; Upper 425°F, Lower 375°F, Start Time 165”, Gap .530?
Standards
16 Is Restaurant following new start vs. set time and team understands the difference?
17 Proper spatulas and small equipment being used? (Metal spatulas, grill scraper, and metal egg and chicken
rings removed from restaurant.)
18 Correct Lower Release Sheet in use? Black color is used on odd days of the month. Grey or Brown is used on
even days of the month.
Food Quality
19 Achieving new/proper internal temperatures and visual product characteristics of all breakfast and regular
menu products cooked on Lower Release Sheets? Beef Quality Range: 160-170°F
Date
20 Date follow-up certification completed.
Operations
Products
PRODUCT START TIME, GAP SETTINGS AND GRILL TEMPERATURES MAY DIFFER FROM THIS US TABLE.
Work with your AOW QA Center to establish your settings based on your products.
Temperatures, times, and gaps (Folded Eggs, Grilled Chicken, and mushrooms continue to have Set
Points for cook time)
Upper Lower
Breakfast Start Time Gap Changes
Platen Platen
Sausage 425°F (218°C) 375°F (190°C) 87” (3-platen 94”) .350
60” Gas
Roasted Bacon 425°F (218°C) 375°F (190°C) .265
70” Elec.
Breakfast Steak 425°F (218°C) 375°F (190°C) 110” .415
Round Eggs 300°F (148°C) 285°F (140°C) 150” .625
Folded Eggs 300°F (148°C) 285°F (140°C) 120” (Set Time) .625
Turret Grills with Stainless Lid
Round Eggs N/A 315°F (157°C) 150” N/A
Folded Eggs N/A 315°F (157°C) 120” (Set Time) N/A
Regular Menu
.215 Stage 1 for 10”
10:1 425°F (218°C) 375°F (190°C) 44”
.265 Stage 2
4:1 425°F (218°C) 375°F (190°C) 118” .425
225” turn (Set Time)
Grilled Chicken 425°F (218°C) 375°F (190°C)
475” remove (Set Time)
Angus/3:1 425°F (218°C) 375°F (190°C) 176” (3-platen 179”) .534
Mushrooms 425°F (218°C) 375°F (190°C) 104” (Set Time) .425
McRib 425°F (218°C) 375°F (190°C) 165” .530
Products (continued)
Note:
• 10:1 Multi gap time changes under stage one from 5” to 10” with a .215 Gap
• 4:1 Multi gap time changes under stage one from 10” to 0”
• There are no changes for Angus
Ensure that Round and Folded Eggs Flat settings are turned to off so they are no longer available.
Product Removal
Run Size Time
Time: Product
10:1 and Sausage 8 patties 12 Seconds
4:1 6 patties 12 Seconds
Angus/3:1 4 patties 12 Seconds
Grilled Chicken 6 portions 15 Seconds
Note: Table based on Made for You (MFY) platform.
People:
• Production crew and management will need to be trained on the proper installation and use of
the new Lower Release Sheet.
• Production crew and management will need to be trained on the use of the new smallwares
equipment used to prepare Breakfast and Regular Menu products cooked on the grill.
• A member of the restaurant staff will need to update grills with new time, temperatures, and
gap settings.
• Production crew and management will need to be updated on new cook start times, cook
temperatures, and gap settings for the different products prepared on the grill.
• Crew and management will need to be trained on removal of Lower Release Sheets and grill
cleaning procedures.
Operational Procedures for Lower Release Sheet Cooking
The following captures the key operations procedures for the new Lower Release Sheet cooking, and
assumes a working knowledge of McDonald’s restaurant procedures.
The Lower Release Sheet is designed to improve food quality and make product preparation easier.
Upper Release Sheets cannot be used on the lower grill surface. Poor quality
and potential food safety issues will occur.
Grill Setup
Some of our grills will need special programming. Please follow the instructions on programming your
grills.
New Sheet Application
The procedure for laying Lower Release Sheets may vary by AOW dependent on your AOW food safety
regulations. The US market is using ‘Soy Adhesion Flakes’. Europe through extensive testing and local
legislation are using a food grade Vegetable Oil. Both methods of adhesion, following exact operational
procedures are approved. Localization of these products in each AOW will require QA Centre oversight
and local sourcing. Please refer to product spec information found in the Lower Release Sheet Support
Information Packet.
1 Clean grill with sanitizer-soaked grill cloth to remove any debris on grill.
2 Soy Adhesion Flakes
• Using a Sundae Spoon, distribute 2 spoonfuls of Soy Adhesion Flakes over a warm 3-ft. grill surface
allowing the chips to melt.
• Squeegee evenly over grill surface.
New Sheet Application (continued)
3 Vegetable Oil Adhesive

• The adhesive is dispensed from a pump action container.
• Apply 3 pumps of adhesive oil evenly on EACH platen.
• Using the grill squeegee, ensure the grill surface is thinly coated in adhesive and any excess is removed.
4 Put on heat-resistant gloves.

5 • With the longest side (shortest side for the 3 platen grills) of the Lower Release Sheet facing the back of
the grill, hold the Release Sheet about one inch from the end of each side.
• Align the back edge of the Release Sheet with the backsplash and the side edge of the Taylor grills or the
lower edge of the drip edge on the Garland grills and lay on the grill.
• Using the grill squeegee, gently squeegee out air bubbles making sure you do not crease or fold the
Release Sheet.
6 Repeat step 4 for the other half of the grill surface. There will be about a 1” overlap in the middle.
2-Platen Grill 3- Platen Grill * 3- Platen Grill*

When properly applied, the grill sheet will lay flat with only a few small air bubbles.
*Three-platen grills will use the same steps, but use 3 smaller sheets. The middle sheet should be the last one
placed on the grill.
LRS Cooking – Breakfast Equipment
Item/Item Application Quantity

Number
Spatula, Black Used for meat product removal on the 2
1810892 breakfast and regular daypart menu.
Spatula, White Used for egg and chicken removal. 2

1810893
Egg Ring Designed specifically to clean the Round 1

Cleaning Brush Egg Rings.
252754
Yolk Breaker To break the yolk for round eggs and to 2

27027515 remove any shell pieces.
Round Egg Ring Used to hold the white Round Egg Rings 2
Frame for round egg cooking.
27027600-1
Grill Ring Used on the grill for egg and chicken 3

(chicken and eggs) cooking.
27027602-2
Round Egg Ring, Inserted into the metal frame, for cooking 16
white round eggs.
27027604
Grill Squeegee, Long Used to clean the grill surface between 2

Handle product runs
27028703-2
LRS Cooking – Breakfast Equipment (continued)

Number
Stainless Steel Cover Used to cover Grill Ring to cook chicken on 1
27029174 all grills and required to cook round and
folded eggs on Turret Grills.
Grill Ring Pick-up Designed to attach to the Grill Ring and the 2
Tool Round Egg Ring frame to provide for easy
27800042 and safe removal from the grill surface.
Super Spatula, White Used to remove eggs from the grill for 1
27800338 placement in the UHC tray.
Super Spatula, Black Used to remove bacon and mushrooms 1

27800339 from the grill surface.
Flat Spatula (Hutzler) Used for egg and chicken removal. 2

White
HK18001
Flat Spatula (Hutzler) Used for meat product removal during the 2
Black breakfast and regular daypart.
HK18002
Scrambled Egg Fork Used with the Grill Ring to make scrambled 1
ZZA3-B399 eggs.
LRS Cooking – Breakfast Equipment (continued)

Number
AccuWater, 2 oz. Will provide a precise 2 oz. portion of water 1
ZZA3-B766 for egg and chicken cooking.
Release Sheet Designed to hold the Release Sheets flat 1

Storage Tray, and prevent creasing during grill cleaning.
26” x 20”
(66 cm x 51 cm)
Z-ZA3-B778
Grill Gapping Tool Used to validate the grill gap setting. 1

27800586
Breakfast Meat Cooking Procedures
Follow current cooking and Food Safety procedures.
Canadian and Roasted Bacon Cooking Procedures
Follow current cooking procedures.
Sausage and Steak Patties
To lay and remove, use current procedures. Use the new Long-Handle Black Hutzler Spatula and the
Black Plastic Spatula for removing sausage and steak patties off the Lower Release Sheet surface.
Process Changes:
If patties need to be separated, only separate on the non-Release Sheet front portion of the grill.
Note: Do not scrape the grill.
After removing product from the grill:
1. Wipe down Black Plastic Spatula with a sanitizer-soaked grill cloth and place in the Tool
Organizer.
2. Squeegee the Lower Release Sheet from front to back. Carefully work air bubbles from the
center to the side. Some small air bubbles will remain. Ensure the Release Sheet is not folded or
creased.
3. Squeegee the Upper Platen Release Sheet from top to bottom. Then squeegee from center to
side, pushing residue into the grease trough.
4. Wipe down the squeegee with a sanitizer-soaked grill cloth and place in the Tool Organizer.
5. Wipe top platens and grill surface 4 times an hour with a sanitizer-soaked grill cloth.
Lower Release Sheet Cooking Procedures
Breakfast
Round Eggs – A full run of Round Eggs is 8
1 Check to ensure the grill setting is on Round Eggs – Clam.

2 Place the Black Grill Ring on the Lower Release Sheet. Ensure it is positioned under the Upper Platen with
the slot for the handle in the front position. With a two-platen grill, place the ring side to side. With a three-
platen grill, place it front to back.
2 Platen Grill 3 Platen Grill

3 Place the 8-pack Round Egg Rings on the grill surface inside the Black Grill Ring with the slot for the handle
in the front position.
2-Platen Grill 3-Platen Grill

Maximum 8 eggs cooked at once.
4 Remove shell eggs from refrigerator.
• 30 minutes is the maximum shelf life of shelled eggs upon removal from a refrigerated state.
• NOTE: Procedures for eggs may differ in your AOW.
5 Check Accu-water Dispenser to ensure it contains at least 2 oz. of warm water.
6 Apply 4 sprays of liquid margarine or cooking oil spray.
• NOTE: Procedures for margarine application may differ in your AOW.
7 Put on blue disposable gloves.
Breakfast
Round Eggs (continued)
8 Crack the eggshells on the cold zone of the grill and release the eggs into the individual egg rings—front to
back / right to left.
NOTE: Procedures for checking eggs may differ in your AOW.

Throw each empty shell immediately into a grill-side trash can. Check eggs for impurities and shell pieces.
Remove blue disposable gloves.
9 If there are any shell pieces, remove them with the Yolk Breaker. If there are any discolorations or defects after
the eggs have been cooked, remove the entire defective egg and discard into the grill-side trash can.
10 Break egg yolks with the Yolk Breaker quickly. Insert the Yolk Breaker into the middle of each yolk and
squeeze one time. The Yolk Breaker tool can be used only for breaking egg yolks and removing eggshells
from ring.
NOTE: Procedures where egg yolk breaking is conducted may differ in your AOW.
11 Using the Accu-Water Dispenser, pour 2oz of warm water into the center opening between the white round
egg cooking rings. (Stores that are using the turret grill and using the Lid, should use the 3oz. spoodle pouring
it in the center opening)
NOTE: The Accu-Water Dispenser holds enough water for 14 portions of eggs.
Breakfast
12 Lower Upper platen to start the cooking cycle – Starting Point is 150” (Turret grills place lid on grill ring and
activate timer. Starting point is 150”).
13 Prepare the UHC tray with a clean liner and place it in the grill UHC tray holder.
14 When the clam raises, remove the egg rings and place on the grill front.
15 Using the White Super Spatula, remove the eggs four at a time. Place them in the UHC tray, stacking them
two high at maximum. (If using the Regular White Spatula, remove two eggs at a time.)
16 Place the UHC tray into the UHC and activate the timer.
17 Clean the Round Egg cooking rings and the Black Grill Ring with the Yellow Handle Egg Brush. Place both on
the front of the grill.
Clean rings will sit flat on the grill preventing water leakage.
18 Squeegee the Lower Release Sheet from front to back. Push the residue into the grease trough.
Carefully work air bubbles from center to side, ensuring the Release Sheet is not folded or creased. Some
small air bubbles will remain.
Breakfast
19 Wipe down the grill squeegee and White Super Spatula with a sanitizer-soaked grill cloth. Place them in the
Tool Organizer.
20 Wipe the top platens and grill surface 4 times an hour with a sanitizer-soaked grill cloth.
Turret Grill Procedures: When cooking Round Eggs on a turret grill, the metal lid will need to be used instead
of cooking under the clam. The grill temperature should be set at 315˚F (157°C). The cooking cycle Starting
Point with a lid is 150” and you need to use 3 oz. of water.
Breakfast
Ready-to-Heat Folded Eggs—A full run of pre cooked Folded Eggs is 12 (If available in your AOW)
1 Check to ensure the grill setting is on Folded Eggs – Clam.

2 Place the Black Grill Ring on the Lower Release Sheet. Ensure the ring is positioned under the Upper Platen
and the slot for the handle is in the front position. With a two-platen grill, place the ring side to side. With a
three-platen grill, place it front to back.

4 Place eggs in the Black Grill Ring, leaving an opening in the center of the ring.
5 Apply 1 spray of liquid margarine or cooking spray oil per row.
6 Using Accu-Water Dispenser, pour 2oz of water into the middle of the ring (Stores that are using the turret grill
and using the Lid, should use the 3oz. spoodle pouring it in the middle of the ring)
7 Lower the Upper Platen to start the cooking cycle. Set Point is 120”.
8 Prepare a UHC tray with a clean liner and place it in the grill UHC tray holder.
Breakfast
Ready-to-Heat Folded Eggs (continued)
9 When the clam raises, use the White Super Spatula to remove the eggs four at a time. Place them in the UHC
tray, stacking two high at maximum. (If using the White Spatula, remove two eggs at a time.)
11 Move the egg ring to the front of the grill.
13 Carefully work air bubbles from center to side, ensuring the Release Sheet is not folded or creased. Some
small air bubbles will remain.
Breakfast
Ready-to-Heat Folded Eggs (continued)
14 Wipe down the grill squeegee and White Super Spatula with a sanitizer-soaked grill cloth. Place them in the
Tool Organizer.
Turret Grill Procedures: When cooking ready-to-heat Folded Eggs on a turret grill, the metal lid will need to be
used instead of cooking under the clam. The grill temperature should be set at 315°F (157°C). The cooking
cycle Set Point with a lid is 120” and you need to use 3 oz. of water.
Folded Eggs (Non Ready to Heat Procedures) – A full run of Folded Eggs is now 5
Equipment has been developed for cooking Folded Eggs on LRS through Franke before this work was
stopped in favor of the Pre Cooked Folded Egg procedure adopted by the US.
The main equipment material has been changed to match that of other smallwares used on LRS, the
maximum run size has increased to 5 egg portions, and the elimination of the lid.
Adoption of this equipment means that procedures for cooking remain unchanged from your current
process. Each AOW Equipment Lead should contact his or her AOW Outsource Supply Chain (OSC)
contact to finalize any development work required.
Breakfast Menu
Scrambled Eggs—A full run of scrambled eggs is 4 servings
1 Place the Black Grill Ring on the Lower Release Sheet .

2 Prepare a lined UHC tray.
4 Fill the Scrambled Egg measuring cup with liquid eggs to the line for the number of orders to be cooked. Never
cook more than 4 orders at a time.
5 Empty eggs into the center of the Black Grill Ring.
6 Using the Egg Fork, immediately begin a front-to-back, back-to-front scraping motion in the ring. Scrape
continuously until fully cooked, mounding the eggs in the center of the ring.
7 Using the White Super Spatula and Long-Handle White Hutzler Spatula, remove egg portions and place them
in the lined UHC tray.
Breakfast Menu
Scrambled Eggs (continued)
8 Using the Egg Fork, divide the eggs into equal portions in the UHC tray.
10 Clean the Black Grill Ring with the Yellow Handle Egg Brush. Place the ring on the front of the grill. Ensure
that the bottom of the ring is clean to allow it to sit flat on the grill.
12 Wipe down the grill squeegee, Egg Fork, and White Super Spatula with a sanitizer-soaked grill cloth. Place
them in the Tool Organizer.
13 Wipe the top platens and grill surface 4 times an hour with a sanitized grill cloth.
Turret Grill Procedures: When cooking Scrambled Eggs on a turret grill, the grill temperature should be set at
315˚F (157°C).
LRS Cooking – Regular Menu Equipment

Number
Spatula, Black Used for meat product removal on the 2
1810892 breakfast and regular daypart menu.
Spatula, White Used for egg and chicken removal. 2

1810893
Grill Ring Used on the grill for egg and chicken 3

(chicken and eggs) cooking.
27027602-2
Grill Squeegee, Used to clean the grill surface between 2

Long Handle product runs
27028703-2
Stainless Steel Used to cover Grill Ring to cook chicken on 1

Cover all grills and required to cook round and
27029174 folded eggs on Turret Grills.
Super Spatula, Used to remove eggs from the grill for 1

White placement in the UHC tray.
27800338
LRS Cooking – Regular Menu Equipment (continued)

Number
Super Spatula, Used to remove bacon and mushrooms 1
Black from the grill surface.
27800339
Flat Spatula Used for egg and chicken removal. 2

(Hutzler) White
HK18001
Flat Spatula Used for meat product removal during the 2

(Hutzler) Black breakfast and regular daypart.
HK18002
AccuWater, 2 oz. Will provide a precise 2 oz. portion of water 1

ZZA3-B766 for egg and chicken cooking.
Release Sheet Designed to hold the Release Sheets flat 1

Storage Tray, and prevent creasing during grill cleaning.
26” x 20”
(66 cm x 51 cm)
Z-ZA3-B778
Grill Gapping Tool Used to validate the grill gap setting. 1

27800586
Follow current Food Safety procedures with new internal temperature range of 160 – 170°F (71 - 76°C).
Beef
To lay, season, and remove meat patties, use the current procedures with the new Long-Handle Black
Hutzler and Black Plastic Spatulas. Season the patties with the new seasoning dispenser. Season each
patty individually with one full pull of the trigger over each patty.
NOTE: Seasoning dispenser shown here may be different in your AOW.
Process Changes
If the patties need to be separated, only separate on the front of the grill.
Do not scrape the grill.
New removal times based on MFY Platform
Product Run Size Time

Angus/3:1 4 patties 12 Seconds
Process Changes (continued)
After the meat patties have been pulled and placed into a UHC tray or onto finished sandwiches:
1 Wipe down the Black Plastic Spatula and Long-Handle Black Hutzler Spatula with a sanitizer-soaked grill cloth.
Place them in the Tool Organizer.
2 Squeegee the Lower Release Sheet from front to back.
3 Using the squeegee, clean the Upper Release Sheet top to bottom. Push the residue into the grease trough.
4 Wipe the squeegee with a sanitizer-soaked grill cloth. Place the squeegee in the Tool Organizer.
Important to squeegee LRS from front to back. This is a change from current
procedures and will help eliminate any potential splattering.
Regular Menu
Grilled Chicken (New procedures) NOTE: These procedures are US procedures. Procedures may be
different for your AOW.
• You no longer spray the grill or chicken with grill spray.

• You only add 2 ounces of water when you lay the patties. You no longer add water after you
turn the patties.
Follow current Food Safety procedures.
Chicken patties must be cooked to an internal temperature of 165°F (73.8°C) or above. Cook Time is
turn 225” and remove 475”.
The full run size for Grilled Chicken patties is 6 patties at a time, and the target removal time is 15
seconds. The target removal time for Grilled Chicken patties starts when the timer stops, and ends when
the last patty is removed from the grill.
1 Check to ensure the grill setting is on Grilled Chicken.
2 Place the Black Grill Ring on the Lower Release Sheet. Ensure the ring is positioned under the Upper
Platen.

3 Remove the Grilled Chicken patties from grill-side freezer.
• Before opening bags of frozen Chicken patties, separate or break apart any patties that are frozen
together by manipulating the patties with your hands through the plastic bag. If frozen patties are
sticking excessively, determine the cause and fix the problem.
Note: you no longer add grill spray to the grill before laying the grilled chicken.
4 Put on blue disposable gloves.
Grilled Chicken (continued)
5 Using tongs or disposable gloves remove patties from the bag and place them inside the Grill Ring on the
grill. Never touch the Chicken patties with your bare hands.
A maximum of 6 patties can be cooked at one time.
6 Return the bag of Grilled Chicken patties to the grill-side freezer.

7 Remove blue disposable gloves.
8 Using the Accu-Water Dispenser pour 2oz of warm water into the center opening.
9 Place the Chicken lid onto the black Grill Ring. Start the first-side cooking cycle 225”.
10 When the turn signal sounds, remove the lid. Use the White Plastic Spatula and Long-Handle White Hutzler
Spatula to turn each Chicken patty. Do not add water again!
11 Place the Chicken lid onto the black Grill Ring to complete the cooking cycle–475”
12 When the timer sounds, remove the lid. Using the White Plastic Spatula and Long-Handle White Hutzler
Spatula, remove the Chicken patties and place in the gray Grilled Chicken UHC tray with no liner.
Place the patties in a single layer.
Removal time for 6 patties is 15”.
13 Wipe down the spatula with a sanitizer-soaked grill cloth. Place it in the Tool Organizer.
Grilled Chicken (continued)
Carefully work air bubbles from center to side ensuring the Lower Release Sheet is not folded or creased.
Some small air bubbles will remain.
15 Wipe down the squeegee with a sanitized grill cloth and place the squeegee in the Tool Organizer.
McRib
• All procedures stay the same.

• Cook start time is 165”.
• Temperature is 375˚F (190°C) on Lower and 425˚F (218°C) on Upper.
Equipment Needs and Specs
The following information outlines the equipment needs and specifications for Lower Release Sheet
Cooking.
Equipment
• All grill smallwares are changing from metal to plastic, nylon, or silicone to prevent Lower
Release Sheet damage.
• The Yellow Hutzler Spatula is being replaced by the Yolk Breaker tool. This provides a faster and
easier way to break the Round Egg yolks and also remove eggshells.
• Accu-water Dispenser is now being used to add water to Egg and Grilled Chicken.
• Note: Cooking with a lid and a funnel does not work with Lower Release Sheet cooking.
• Round Egg rings have changed from a Teflon / Stainless blend to 100% Teflon. This will eliminate
the Teflon non-stick coating from wearing off and will provide for Round Eggs that do not stick
to the egg rings. This greatly reduces the time required to remove Round Eggs and greatly
improves the eggs’ appearance.
• Handles on all smallwares, such as grill squeegees, are longer to help keep hands and arms
further away from potential grill splatter.
• Proper procedure is to first squeegee the Lower Release Sheet then squeegee the Upper
Release Sheet to help keep hands and arms away from potential grill splatter.
• Release Sheet storage tray added to help keep release sheets stored flat during grill cleaning.
This will help reduce the creasing of the sheet which is one of the major causes of reduced
sheet life.
• New grill seasoning dispensers added to improve the accuracy in the amount and coverage of
the seasoning dispensed.
Plastic Spatulas:
• Black Super Spatula for bacon and mushrooms

• White Super Spatula for Round, Folded and Scrambled Eggs
• Black Plastic Spatula for 10:1, 4:1, Angus/3:1, Steak and Sausage patties
• White Plastic Spatula for Grilled Chicken; optional for Folded and Round Eggs
• New Long-Handle Black Hutzler Spatulas to assist in removing 10:1, 4:1, Angus/3:1, Steak and
Sausage patties
• New Long-Handle White Hutzler Spatulas to assist in removing Grilled Chicken and Eggs
Other Smallwares:
• Grill Ring
• Grill Ring removal tool
• Yellow Handle Cleaning Brush
• Stainless Steel lid
• Pair black heat resistant gloves (large/x-large)
Operating Supplies
• New grill surface Lower Release Sheets (two sheets per grill or three sheets per
three-platen grill)
• Soy Adhesion Flakes or Lower Release Sheet Adhesive
New Equipment Requirements (continued)
Grill Tool Organizer
This KES fabrication is aimed at improving the storage solutions for grill tools, accessories and cleaning
materials used during operating hours at the grill station.
• It provides organized storage of tools to improve efficiency of the grill station

• Better ergonomics for crew especially during breakfast
• Potential to improve life and cleanliness of tools improving patty removal times and quality of
product
Playbooks
Each AOW should work with their KES (Franke and H&K). Due to the number of grill hood configurations
both KES’ have produced Playbooks to help a country understand how to migrate to the Grill Tool
Organizer (GTO).
Grill Programming
Follow the instructions below to program the Lower Release Sheet Grill.
Use this to verify menu Items:
These are the changes needed for all grills!
Note: There is no temperature change to the upper platen for regular menu products, they will remain
425˚F (218°C).
Item Name Start Time Gap Setting Bottom Temp

10:1 - Clam 44” .265 375˚F (190°C)
Stage I - .215 for 10”
4:1 - Clam 118” .425 375˚F (190°C)
Remove stage I to 0
Angus/3:1 Burger - Clam 176” .534 375˚F (190°C)
179” 3-platen
Sausage - Clam Frz. 87” .350 375˚F (190°C)
McRib - Clam 165” (set time) .530 375˚F (190°C)
Steak - Clam 110” .415 375˚F (190°C)
Mushrooms 104” (set time) .425 375˚F (190°C)
Roasted Bacon 60” (Gas grill) .265 375˚F (190°C)
70” (Electric grill)
Grilled Chicken 225” turn (start time) N/A – Lid Used 375˚F (190°C)
475” remove (start time)
New Menu Items Chart
Item Name Remove in Gap Top Temp Bottom Temp

Time Setting
Round Eggs - Clam 150” .625 300˚F (148.8°C) 285˚F (140°C)
Folded Eggs - Clam 120” (set time) .625 300˚F (148.8°C) 285˚F (140°C)
Grill Programming
In order to properly implement the Lower Release Sheet (LRS) cooking platform in your restaurant,
there is a Grill software upgrade that needs to be completed prior to converting to LRS cooking.
Which grills are affected? The software upgrade must be completed on all “product
recognition” grills, also known as “self-gapping” grills.
What are the TAYLOR grill model numbers Models C832, C834, C835 2-Platen grills
that require the software upgrade? Models C842, C844, C845 3-Platen grills
(pictures are shown at the end of this document)
Also, M15E, M22E, M32, M35, M36, M38 older style grills will
require the software upgrade.
What are the GARLAND grill model Models MWE1W, MWES1, MWG1W, MWE2W, MWE2S,
numbers that require the software MWG2W, MWE3W, MWE3S, MWG3W
upgrade? If the grill model has a “-1” suffix, it does not need the upgrade.
(pictures are shown at the end of this document)
Why is the software upgrade required? With the “product recognition” grills listed above, the requirement
for the changes is slightly different.
TAYLOR: the current software allows the cooking temperature to
be adjusted in either “manual” or “automatic” mode. However,
when the grill goes into standby mode, the temperature resets to
the default temperature.
GARLAND: the defined temperature is hard coded into the
controller software. When the grill is put into standby mode, it
automatically defaults back to the set temperature.
In both cases, the default temperature is not the correct
temperature for Lower Release Sheet cooking.
How does this software upgrade take This software upgrade can only be done by a certified service
place? technician.
There are two (2) ways in which this can be done:
During the normal annual grill certification visit, the technician can
complete this upgrade for a minor incremental charge.
The upgrade can be done on a special service call by a technician.
This will be more expensive as it will entail a dedicated visit.
How does McDonald’s suggest this With planning and preparation, this should be able to be completed
software upgrade be handled? during the annual grill certification before the market and
restaurants move to Lower Release Sheet Cooking. It is critical
that this be incorporated into the LRS scheduling and pre-planning
routine.
When did new grill production include the TAYLOR: November 1, 2011
software and not require any upgrade? GARLAND: 3-Platen grills January 30, 2012
GARLAND: 2-Platen grills April 18, 2012
Grill Programming (continued)
Go/No Go Gap Tool Instructions
Go / No Go Gap Tool
What is it?
Diagnostic tool that can help indicate if grill gaps are within acceptable ranges.
When would I use the Go / No Go diagnostic tool?

• Once a month as part of regular grill calibration PM
• As a final check after grill service is performed
• Or, when one or more of the following diagnostic indicators are present:
– Cooking time is +/- 5 seconds from yesterdays food safety check
– Temperature ranges within a run are more than 10°F during a Beef integrity check
– Product appears undercooked
– Product appears overcooked
All Grills
• Ensure the top and Lower Release Sheets are in place.

• Let the grills reach operating temperature.
• Place the grill into the 4:1 cooking mode.
• Attempt to run the tool under each corner of the closed platen.
– The Go (green) end should go under the platen. If the green end will not pass under the
platen, the gap setting is too tight.
– Caution: Let the Go (green) end cool before touching.
– The No Go (red) end of the tool should not go under the platen. If it does, the gap is too
wide.
When should I call for service?
• The Go (green) end does not go under the platen and there are one or more diagnostic
indicators.
• The No Go (red) end does go under the platen and there are one or more diagnostic indicators.
Note: This tool is for diagnostic purposes only and is not acceptable for performing gap calibration.
New Grill Cleaning Instructions for Release Sheets
Grill Cleaning with Upper and Lower Platen Release Sheets
NOTE: Cleaning procedures and cards documented in this manual, reference KAY chemicals. If your
AOW uses another supplier, please consult your AOW LRS Lead for additional information.
NOTE: To prolong sheet life, always install upper and Lower Release Sheets on the opposite side than
what was previously used for cooking.
Supplies Needed:
• KAY® Grill Cleaning Pad Holder
• KAY® Grill Cleaning Pad
• KAY® QSR Hi-Temp Grill Cleaner (1 packet)
• Clean, Sanitizer-Soaked Grill Cloths
• Entrée Base or Stainless Steel Pan
• Heat-Resistant Gloves
• Squeegee
• Sundae Spoon
• Release Sheet Storage Tray
• Soy Adhesion Flakes
NOTE: To prolong sheet life, rotate the cooking side of the release sheets every other day.
Black on odd days
Grey or Brown on even days.
Before Cleaning:
For Infinite Gap (Taylor® and Garland®) grills, place the grill in “CLEAN MODE.” Allow grill to reach
cleaning temperature to maximize product usage. Do not turn the grill off. For all other Taylor grills,
turn off the heat and leave the fan turned on
CAUTION: Do not remove grill filters. Cleaning without the filters can cause severe burns or a fire.
1. 2. 3.
• Place the grill in “CLEAN MODE” if • Wipe both upper and Lower • Quickly dip a clean, sanitizer-soaked
the grill has this setting. Release Sheets with a clean, grill cloth into grill cleaner. Do not
• Put on heat-resistant gloves. sanitizer-soaked grill cloth. saturate the cloth with grill cleaner.
• Remove and empty grease trough; • Pour 1 packet of Hi-Temp Grill
then, rinse and replace. Cleaner onto a clean entrée base.
• Gather materials for cleaning while
grill is cooling down.
4. 5. 6.
• Use the grill cloth dampened with • Remove all clips, bars and release • Place all release sheets flat on the
grill cleaner to clean exposed sheets. release sheet storage tray.
surfaces of both upper and Lower • Take clips and bars to the 3-
Release Sheets. compartment sink; then wash, rinse
• Discard towel in the soiled towel and sanitize.
bucket. CAUTION: DO NOT fold or crease
release sheets. DO NOT clean in the
3-compartment sink.
7. 8. 9.
• Use the Grill Cleaning Pad to • Allow product to sit on grill while • Spread cleaner on any area of the
spread cleaner across entire lower painting across all surfaces; then, upper platen with visible soil
grill surface in an up and down scrub lower grill surface using the accumulation.
motion. Grill Cleaning Pad Holder and Pad. • Lower each platen to spread
NOTE: Allowing grill cleaner to sit on cleaner on sides and back.
the grill surfaces will require less effort
and time to scrub heavy soil buildup
and achieve a clean grill.
10. 11. 12.

• Scrub any area with visible soil • Rinse both upper and lower platens • One at a time, place upper and
accumulation until soil liquefies. with a clean, sanitizer-soaked grill Lower Release Sheets on the clean
• NOTE: Failure to thoroughly clean cloth. lower grill surface.
sides of the platens will eventually • Clean surrounding areas such as • Wipe both sides of each upper and
lead to damage. the hood, bull nose and Lower Release Sheet with a clean,
backsplash. sanitizer-soaked grill cloth.
• Discard towel in the soiled towel • Discard towel in the soiled towel
bucket. bucket.
13. 14. 15.
• Reinstall upper release sheets prior • Wipe lower grill surface with a • Turn grill ON. Using a sundae
to using. clean, sanitizer-soaked grill cloth. spoon, sprinkle 2 level scoops of
• NOTE: To prolong sheet life, install • Discard towel in the soiled towel Soy Adhesion Flakes on the bottom
upper and Lower Release Sheets bucket. grill surface and spread on the
on the opposite side than what was cooking zone with a clean
previously used for cooking. squeegee. (LRS adhesive
Reinstall black on odd days; grey or dependant on AOW preference.)
brown on even days.
16. 17. 18.

• Reinstall Lower Release Sheets. • Remove and empty grease trough; • Once grill pad has cooled, remove,
• NOTE: Make sure to align release then, rinse and replace. wash and rinse thoroughly at the 3-
sheets evenly with the backsplash compartment sink. Flip grill pad
and edge of the grill. The Lower over and replace on the tool for the
Release Sheet should not go up the next grill cleaning.
backsplash. Allow a 1” overlap • NOTE: Wash, rinse and sanitize all
where sheets meet between upper utensils and tools used to clean the
platens. grill at the 3-compartment sink.
• Squeegee air bubbles and wrinkles
out of each release sheet.
• Turn grill OFF if restaurant is
closing; otherwise return it to the
appropriate setting for cooking.
Training Materials
Training materials will be required for crew. Below is a recommended training plan for the roll out as
identified and implemented by the US.
Recommended Training Plan for Restaurant Day 1 and 2 of Roll Out
Day 1
Time Activity Who

9:30am – 1:00pm Review objectives for Days 1 and 2 Operator/D.O./Supervisor and
Restaurant Manager
Breakfast and Lunch Observe procedures and Quality Restaurant Team
1:00pm – 2:00pm Close Secondary 3’ of grill and clean. Store Personnel
(Tentative depending on volume)
1:30pm – 3:30pm Grill Programming Restaurant Team
(3 people)
2:00pm – 2:45pm Overview of Release Cooking to Restaurant Management and Staff
Management Team and Staff
2:45pm – 4:00pm Demonstration of: Restaurant Management Staff,
• How to apply Upper and Lower Release closers and openers
Sheets.
• Cooking Procedures:
1. Breakfast
2. Regular Menu
3. Adjust start point times for food
safety and quality
4:00pm – 5:00pm Clean and set up second 3’ of grill Restaurant Closing Team
Day 2
Time Activity Who

8:00am – 1:00pm • Observe/Feedback and Help with New Store Managers and crew
Procedures.
• Fine tune cooking times for all products for
food safety and quality
Additional training materials including SOCs can be found in the Lower Release Sheet Support
Information Packet.
Restaurant
The following Crew Training Notes and Crew Training Shift Huddle documents should be used to train
restaurant staff on the Lower Release Sheets.
Crew Training Notes Lower Release Sheet Cooking
Stations Impacted Production
Prior to launch, a Restaurant Training Plan should be developed, including crew

to be trained, procedures, and dates of training. Before training, the restaurant
1 management team needs to:
Ensure that the grill has been programmed for Lower Release Sheet cooking.
Ensure that the grill has the proper gap settings.
Ensure the grill has been stocked with all the new smallwares and other equipment
PREPARE required for Lower Release Sheet cooking.
Review the Lower Release Sheet Cooking Training SOC, along with these
(before training)
Training Notes.
Review the Lower Release Sheet Cooking Execution Manual and At-A-Glance .
Identify when to conduct the Breakfast Menu Try Out and when to conduct the
Regular Menu Try Out, reviewing the crew schedule and ensuring that appropriate
grill crew will be trained on the new procedures.
• As an option, consider covering the off-the-floor Present information prior to
the restaurant’s transition to Lower Release Sheet cooking.
For each training session scheduled, summarize the appropriate procedures to
the appropriate trainees. Emphasize KEY POINTS noted.
2
PRODUCTION CREW: Grill
Explain the rationale for Lower Release Sheet cooking.
• Non-stick coating makes it “easier to get it right”—quality is better because of
PRESENT easier cooking procedures for all grilled products.
• More consistent internal temperatures and reduced over-cooking
(off-the-floor) • Faster removal time and reduced sticking of all products
• No carbon build-up on the grill
Note the new Lower Release Sheets, smallwares, and other equipment.
• Don’t use upper Release Sheets on the lower platen.
• Don’t fold/crease or scrape Release Sheets or clean in the sink.
Define start point cooking versus set point cooking.
• Set point cooking—the product’s cook time is the same for all platens. Used
only for folded eggs, grilled chicken, and mushrooms.
• Start point cooking—use your last day’s food safety time setting for each
product as the start point for each grill platen. Then, evaluate the products to
identify the correct cook time—for each platen of the grill—that provides the
best balance of food safety and quality.
Crew Training Notes Lower Release Sheet Cooking (continued)

Point out key changes.
• Round eggs and folded eggs are now cooked under the clam instead of being
2 cooked flat?
Note if you have a Turret grill you will now use a metal lid to cook the
(continued) eggs.
• Times, temperatures, and gap settings for most products are changed.
PRESENT • New food quality standard for beef patties:
Internal temperature standard is 160 to 170°F (71°C to 76°C).
All patties should be within 5 to 8 degrees of 160°F (71°C).
Point out what has not changed.
• Food safety procedures
Procedures for cooking breakfast meats
For each breakfast menu training session scheduled:

Show the new tool organizer.
3
Demonstrate the new procedures described in the Lower Release Sheet Cooking
SOC. Demonstrate cooking procedures for the following:
• Round eggs
• Scrambled eggs
BREAKFAST MENU
• Folded eggs
TRY OUT
• Other products (per the restaurant’s discretion)
(on-the-floor) Demonstrate the following if not demonstrated previously:
• Release Sheet application
Allow the trainee to practice new tasks.
Correct procedures and provide tips as needed.
Allow the trainee to continue practicing throughout the shift.
Crew Training Notes Lower Release Sheet Cooking (continued)
For each regular menu training session scheduled:

Show the new tool organizer.
3
Demonstrate the new procedures described in the Lower Release Sheet Cooking
SOC. Demonstrate cooking procedures for the following:
• Beef patties
• Grilled chicken
REGULAR MENU TRY
• Mushrooms
OUT
• Other products (per the restaurant’s discretion)
(on-the-floor) Demonstrate the following if not demonstrated previously:
• Release Sheet application
• Cleaning the grill and the Release Sheets
Allow the trainee to practice new tasks.
Correct procedures and provide tips as needed.
Allow the trainee to continue practicing throughout the shift.
Measure the trainee’s performance using the SOC. (The trainee should be allowed
to practice for the time needed before being verified.)
4 Once trainees are successful with the SOC, give them recognition.
Follow up to ensure trainee continues to follow the proper procedures.
FOLLOW UP
(on-the-floor)
Release Sheets Cooking Troubleshooting
Grilled Chicken
Check Solution
Grill settings • Should read Grilled Chicken Clam
– Upper Platen 425°F
– Lower Platen 375°F
Cook time • 225” turn and 475” remove (set point)
Round Eggs
Check Solution
Grill settings • Should read Round Eggs Clam
• Upper Platen 300˚F
• Lower Platen 285˚F (Turret Grills only: Lower
Platen 315˚F)
Cook time • Start time 150”
Water leaking under grill ring • Scrub with a black grill cleaning pad.
• Ring may be dirty • Check to see if each corner of the grill ring sits flat
• Ring may be warped on grill. If not, turn over and check again. If still not
flat, replace grill ring.
Not enough water used in cooking cycle • 2 oz. of water must be added when cooking cycle
is started.
Top of eggs browned • Check upper platen release sheet for tightness.
• Grill surface or upper platen is too hot.
• Too much liquid margarine
Folded Eggs
Check Solution
Grill settings • Should read Folded Eggs Clam
• Upper Platen 300˚F
• Lower Platen 285˚F (Turret Grills only: Lower
Platen 315˚F)
Cook time • 120” (Set Point)
Water leaking under grill ring • Scrub with a black grill cleaning pad
• Ring may be dirty • Check to see if each corner of the grill ring sits flat
• Ring may be warped on grill. If not, turn over and check again. If still not
flat, replace grill ring.
Not enough water used in cooking cycle • 2 oz. of water must be added when cooking cycle
is started.
Eggs not completely thawed • Review thawing build-to.
Eggs browning on the bottom • Grill is too hot.
• Cooking time is too long.
• Too much liquid margarine
Grill Splatter
Check Solution
Grill splatter is caused by the meat juice trying to • Be sure to squeegee the bottom of the grill first and
separate from water after removing meat patties from then squeegee the upper platen. This is both a crew
the grill. As with iron cooking today, there is also splatter safety and comfort procedure to help keep arms
when cooking on Lower Release Sheets. If you are and hands away from grill splatter.
experiencing excessive grill splatter, check the • Check for ice crystals on the meat patties. Extra
following: moisture can cause additional grill splatter. Ensure
the proper handling of meat cases to ensure
product is not thawed and refrozen.
• Ensure meat freezers are defrosted, condensers
clean, and doors close and fit properly. This can
also cause ice crystals to form on the meat causing
extra moisture on the grill.
• Ensure meat patties are not overcooked, as this will
drive moisture out of the patty and on to the grill.
Internal meat temperatures should be between
160°F and 170°F for as many patties as possible
on each run.
Grill Splatter
Check Solution
• Use the gap tool to verify that gaps are not too tight.
Too tight gap settings will also drive moisture out of
the patty and on to the grill.
• Be sure to squeegee the grill after each run of
product. Not cleaning the grill after each run of
product will double the amount of moisture on the
grill.
• Be sure to squeegee slowly so there is no splashing
of the meat juices.
• Checking and correcting these procedures or
standards can help to reduce the amount of
moisture on the grill, thereby reducing the amount
of grill splatter. Using the proper grill squeegee
procedure to squeegee the bottom platen first will
keep arms and hands away from splatter at all
times.
Release Sheet Not Sticking to Grill Surface
Check Solution
Food/carbon particles under sheet • Put on heat-resistant gloves.
• Lift a corner of the release sheet until you reach the
area with the particles.
• Using a clean squeegee, squeegee the surface of
grill to remove particles.

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Lower Release Sheet

2|Page ©2012 McDonald’s

©2012 McDonald’s 3|Page

What is the Purpose of the Manual?

4|Page ©2012 McDonald’s

©2012 McDonald’s 5|Page

• No carbon build-up on grill

• Scrambled Eggs—reduces sticking

• Ready-to-heat Folded Eggs

6|Page ©2012 McDonald’s

More Consistent Internal Product Temperatures

©2012 McDonald’s 7|Page

New Beef Integrity Temperatures

8|Page ©2012 McDonald’s

Grilled Chicken (where product is cooking directly on the grill surface)

• You no longer use cooking spray.

Use of Egg Cooker to Remain Unchanged

©2012 McDonald’s 9|Page

• AOW Quality Center testing and validation.

Engagement and Timeline Considerations

1. Review Execution Manual

Recommended Training Plan for Restaurant Days 1 and 2 of Roll-Out

Time Activity Who

Time Activity Who

= Primary Responsibility General People Kitchen Guest Shift Crew

= Primary Responsibility General People Kitchen Guest Shift Crew

= Primary Responsibility Guest

= Primary Responsibility Guest

Recommended restaurant preparation for Lower Release Sheet cooking.

1-2 Weeks prior to Launch

1. Correctly applied Lower Release Sheets

LRS Installation Confirmation Questions

New Sheet Application

3 Vegetable Oil Adhesive

4 Put on heat-resistant gloves.

2-Platen Grill 3- Platen Grill * 3- Platen Grill*

Item/Item Application Quantity

Spatula, White Used for egg and chicken removal. 2

Egg Ring Designed specifically to clean the Round 1

Yolk Breaker To break the yolk for round eggs and to 2

Grill Ring Used on the grill for egg and chicken 3

Grill Squeegee, Long Used to clean the grill surface between 2

Item/Item Application Quantity

Super Spatula, Black Used to remove bacon and mushrooms 1

Flat Spatula (Hutzler) Used for egg and chicken removal. 2

Item/Item Application Quantity

Release Sheet Designed to hold the Release Sheets flat 1

Grill Gapping Tool Used to validate the grill gap setting. 1

Follow current cooking and Food Safety procedures.

Canadian and Roasted Bacon Cooking Procedures

Follow current cooking procedures.

Sausage and Steak Patties

Note: Do not scrape the grill.

After removing product from the grill:

Round Eggs – A full run of Round Eggs is 8

1 Check to ensure the grill setting is on Round Eggs – Clam.

2 Platen Grill 3 Platen Grill

2-Platen Grill 3-Platen Grill