ABBY BURGER - OPERATION MANUAL

(with Existing CHKN Concept)

AL RIGHTS RESERVED
This Manual is a property of Prepline and
may use only in a manner and by person
approved by Prepline.
ABBY BURGER - Prepline DO NOT COPY @08.07.2020 Version 4
 Table of Content:

I Brand Introduction

II Equipment list

III Small wares list

IV Raw Materials list

V Chicken Thawing & Slicing Procedure

VI Chicken Brining & Marination Procedure

VII Breading & Frying Procedure

VIII Beef Blend Preperation

IX Sauce Preparation

X Grilling Beef Blend Preperation

XI Menu Product Build-up

-Sandwiches
-Sides
-Abby Burger Bag
XII Delivery Platform (English & Arabic) w/ Price Point

XIII Menu Design

Brand Introduction:
 Prepline Franchise Department
ABBY BURGER - Equipment List

No Name Description
Primary Equipment
1 POS Any time of POS Software
2 Kitchen Display Monitor
3 Printer POS Printer
4 Ice Machine
5 Vendo Machine Coca-Cola Vendo Machine ( Optional )
6 Camera ( depends on a certain Requirements)
7 Under Counter Chiller- 2 Door Qty depends on Sales Requirements- Any Brand
8 Under Counter Freezer- 2 Door Qty depends on Sales Requirements- Any Brand
9 Sandwich Station

10 Sandwich Chiller

11 2 Vat Fries Fryer

Pitco / Frymaster- temp 360^F(or any Heavy-duty Fryer Brand)
12 Fries Warmer Fabricated based on Sales Requirements
13 Cooked Fillet Warmer Fabricated based on Sales Requirements

14 Flat Top Griddle

Any heavy duty Brand- Griddle

15 Salamander Roller Grill

16 Hand Sink
17 2 Door Reach in Freezer Alternate 2 Door Upright Chiller
18 3 Compartment Sink
19 Utility Cabinet with 2'level shelves Fabricated
20 Office Table
21 Crew room Table & chairs
22 Food Processor + hand held blender (Optional- Sauces Production)
23 Locker
 Bakery Section (Optional for Potato Bread)
1 Dough Divider Any brand / Manual or Automatic
2 Dough Proofer Rational / Salva
3 Salva Oven (Bun) Rational / Salva
4 Baking Tray Rack
 Prepline Franchise Department
ABBY BURGER - Small Wares

Item Name Size Function Image

Large size with Width (not

Meal (Burger) Spatula Turning and Smashing the Patty
long)

Squeeze Bottle 24 oz. For the Sauces

Butter Brush 25cm*5cm Buttering the Bread

Salad-Lettuce Drainer Medium size Drying the Lettuce

Bread Knife 10 inch Cutting the Bread

 10 inch (White,Yellow,
Kitchen Knives As per color code usage
Green)

50*30*1.3cm ( Brown,
Chopping Board Cooked Food
White, Yellow)

Measuring Cup 1 Quart and 1 Cup Size Measuring the Liquid

Measuring Spoon (Different size) Measuring the Spices

Mixing Bowls (Different size) Sauces, Marination Mixing

White for Cooked Chicken

Tongs For Cooked Chkn
& Yellow for Raw Chicken
 Flour Sifter 25cm Sifting the Flour

Fry Lifter Medium size 15*50cm Picking up the chicken from the oil

Wire Whisk (Different size) Sauces

Plastic Container (Backup) (Different size) For vegetables Backup

Digital Weighing Scale (Big Quantity) 40kg weighing heavy items

Digital Weighing Scale (Small Quantity) Grams weighing light items

 Checking Cooked and Raw food
Digital Thermometer Pocket & Heavy Duty
temperature

Scraper 10cm Hot Plate

Shakers Small Size salt

Rubber Spatula (Different size) 6 inches-12 inches For Any liquid sauce

Food Blender ( Optional ) Different uses

Fries Scooper Medium size Fries

 1/3 Stainless steel insert pan 17.5*32.5*9.5cm Sandwich ingredients

1/6 Stainless steel insert pan 16.2*17.6*14cm Sandwich ingredients

1/9 Stainless steel insert pan 2.5 inch Deep Sandwich ingredients

Marination tub 25" 18" 12" Keep Chkn in Marination

COLANDER 500MM DIA OPEN /330MM DIA BOTTOM Drain the chkn

ASSORTED FOOD STORAGE CONTAINERS 80oz/2.3ml spices

Bakery Section- Optional ( for Potato Bread Production)

Bread Rack Tray

Dough Cutter

Strainer for egg wash

Egg wash spray bun

Manual Dough sheet cutter

Flour Dispenser

Wooden Roller

Oven Gloves

Brush for Oil ….

Baking trays

Plastic sheets for dough

Water & Butter spray

 Prepline Franchise Department
ABBY BURGER - Raw Materials items List

No Product items Primary Secondary

Beverage

1 Barbican Beer

Bun

1 Potato Bun

Dairy

1 American Slice Cheese

2 Kdd Vamping Cream

3 Swiss Cheese

4 Unsalted Butter
Frozen

1 Frozen French Fries

2 Frozen Onion Ring

Herbs & Spices

1 Black Pepper Powder

2 Garlic Powder

3 Red Chili Flakes

Red Sweet Paprika

4
Powder
Meat & Poultry

1 Angus Beef Brisket

2 Angus Beef Chunks

3 Beef Striploin

4 Frozen Beef Fat

5 Breast Chicken Fillet

Sauces

1 Mayonnaise

2 Mustard Paste Yellow

3 Worcestershire Sauce
Vegetables

1 Fresh Parsley

2 Garlic

3 Iceberg Lettuce

4 Lollo Rosso Lettuce

5 Tomato

6 White Mushroom

7 White Onion
Other Food items

Brown Sugar - Dark

1
Soft

Chicken Stocks -
2
Bouillon Powder

3 Corn Flour

4 Flour Packet

5 Lemon Juice

6 Salt

7 Sweet Pickles

Tomato Ketchup-
8
Portion
Chicken Thawing
&
Slicing Procedure
 THAWING PROCEDURE SLICING PROCEDURE

- In a clean food grade perforated cambro, - After thawing of 24 hours.

arrange packed boneless breast fillet, do not
stack to each other to allow proper thawing.
- Thawing time is 24 hours.
Label with thawing date, time and ready to brine
time.
- Using a 6oz breast fillet cut it diagonal approximately 3
pcs. If other cut is not appropriate use this piece for
bites
- Weigh 60 grams boneless breast fillet for 2oz.

- Note: Sanitize Walk in Chiller & working table

twice a day using Diversey sanitizer. Before Shift
and after Cutting Chicken.

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 Chicken Brining
&
Marination Procedure
 BRINING PROCEDURE ORIGINAL MARINATION PROCEDURE

- BRINING FORMULA FOR 100 KILO OF CHICKEN: - MARINATION FORMULA PER KILO OF CHICKEN

- Fill marinating tub with 40 liters ice cold - Once brining is complete, drain brine solution
water(3-4°C) chicken over a tub strainer.
- Add 415 grams salt - Transfer boneless 1 kilo breast fillet in to the
- Add 500 grams sugar marinator
- 100 grams of Brine mix. - Add 28 grams marination mix and 10 ml Lemon
juice and activate tumbler (14-15 minutes). Tumbler
- Mix well together until all dry ingredients are has a capacity of 20 kilo in 1 load.
incorporated and dissolved. - Once done, transfer in a cambro, keep in the
- Add in 100 kilo of chicken, stir and label 24 chiller, labeled original chicken.
hours.
- Keep inside the chiller. - Marination time 24 hours.
- (Ensure that the brine level is above the
chicken during brining procedure). - Shelf life is 3 days after marination time.

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 BREADING
&
FRYING
PROCEDURE

With the fingers spread apart. Bread
Take 2oz Fillet from the Fridge and
the chicken covering the entire
put in the breading pan
chicken with the breading flour
Start the tumble process till the
chicken totally coated with the flour
and make sure you slightly rub the
chicken while tumbling to create
flakes
Take the chicken using your fingers and
shake it in up & down motion to remove the
excess flour

Place the chicken in the dipping

basket and submerge into ice cold Repeat the tumble process till the
water just a quick second. Note : Drain the excess water and chicken totally coated with the flour Take the chicken using your fingers and
immediately flip the chicken back and make sure you slightly rub the shake it in up & down motion to remove the
Ice cold water temperature : 36
into flour chicken while tumbling to create excess flour
+/- 2 ‘F.
flakes

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 Activate the timer
2oz Fillet – 5mins & 30secs Stir or shake the chicken after 1 Once the chicken is cooked, Immediately lift
Drop the breaded chicken into deep
minute to prevent it from sticking the basket or remove the chicken and let it
fryer in front to back motion
Note: Cooking time vary depend on together drain the excess oil for 10-20 seconds
the fryer.

Transfer the chicken into drain pan Sift the flour in regular interval to remove
for next procedure the lumps

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 BREADING & FRYING NOTES

2oz CHKN FILLET Tumble Process

Fryer Oil Temperature : 340’F - Using your 2 hands with finger apart start to
2oz CHKN Fillet Temperature : 36 +/- 2’F scoop, juggle and fold the chicken (slightly
Ice Cold Water Bath : 36 +/- 2’F juggled it in your hand while doing scoop
Breading Flour : and fold)
- 1kg Flour : 20gms Seasoning - Repeat this process 4 – 6 times until the
Cooking Time : 5mins & 30secs chicken is properly coated
Maximum Batch Cooking - While using this tumbled techniques slightly
- Free Float : 30 pcs rub the chicken to create flakes.
- Basket : 6 pcs - This Tumble procedure will do before and
after you dip the chicken into ice cold water

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BEEF BLEND
Procedure
ABBY BEEF BLEND INSTRUCTIONS:

•Prepare all ingredients you require for a batch

•Using gloves mix the beef together

•Put the mix in the meat grinder (grinder plate size #22

•Grind the mix beef twice

•Weigh 60 grams beef blend and form it into a ball

NOTE: Mix well before you form into a ball and don’t press too much

•Transfer the beef balls in to a stainless pan

INGREDIENTS / BATCH : 1 Kg YIELD •Keep and store in the fridge

BEEF STRIPLOIN 300 grams WEIGHING SCALE •Label it with production date & expiry date

ANGUS BEEF CHUNKS 200 grams WEIGHING SCALE

ANGUS BEEF BRISKET 400 grams WEIGHING SCALE •SHELF LIFE: 2 Days

FROZEN BEEF FAT 100 grams WEIGHING SCALE

Potential Allergens

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 SAUCES
Preparation
ABBY BRGR SAUCE INSTRUCTIONS:

•In a clean stainless steel bowl put all the ingredients.

•Using wire whisk, mix all the ingredients properly until you achieved
creamy sauce texture.

•Transfer in a clean container cover & label for 5 days expiry inside the
chiller.

•NOTE:

•In making large batch of Abby Burger Sauce, you can use mixer to easily
mix all the ingredients.
INGREDIENTS / BATCH : 1Kg YIELD
BROWN SUGAR - dark soft 14 grams WEIGHING SCALE •SHELF LIFE: 2 Days

LEMON JUICE 37 grams WEIGHING SCALE

MAYONNAISE - garden 743 grams WEIGHING SCALE

MUSTARD PASTE YELLOW 37 grams WEIGHING SCALE

RED SWEET PAPRIKA POWDER 9 grams WEIGHING SCALE

SWEET PICKLES (finely chopped) 158 grams WEIGHING SCALE

Potential Allergens

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ABBY SUPER SAUCE INSTRUCTIONS:

•In a clean stainless steel bowl put all the ingredients.

•Using wire whisk, mix all the ingredients properly until you achieved
creamy sauce texture.

NOTE: Sauce Color should be PALE PINK:

•Transfer in a clean container cover & label for 5 days expiry inside the
chiller.

•NOTE:

•In making large batch of Super sauce, you can use mixer to easily mix all
INGREDIENTS / BATCH : 1 Kg Yield the ingredients.

MAYONNAISE 200 grams WEIGHING SCALE

MUSTARD PASTE YELLOW 20 grams WEIGHING SCALE

TOMATO KETCHUP 150 grams WEIGHING SCALE

WHITE SUGAR 2 grams WEIGHING SCALE

SALT 2 grams WEIGHING SCALE

Potential Allergens

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MUSHROOM SAUCE INSTRUCTIONS:

•Prepare all ingredients and equipment for batch cooking

•Put a pan on the burner
•Add Butter and make it melted
•Add the chopped mushroom and sautéed till caramelized, brown in
colour
•Add chopped onion and chopped garlic and continuous to sautéed till
golden brown
•Add Worcestershire sauce
•Add vamping cream till become thick in consistency

INGREDIENTS / BATCH : YIELD 160 grams: •Add salt, pepper, chili flakes, and chicken stock powder to taste
BLACK PEPPER POWDER 1 gram WEIGHING SCALE •If the sauce is to thick add little water and continue to stir

RED PEPPER FLAKES 1 gram WEIGHING SCALE •Once the sauce is done add chopped parsley
•Transfer in a clean container cover & label for 3 days expiry inside the
GARLIC (finely chopped) 10 grams WEIGHING SCALE
chiller.
KDD VAMPING CREAM 60 grams WEIGHING SCALE

CHICKEN STOCKS - boullion powder 1 gram WEIGHING SCALE

SALT 1 gram WEIGHING SCALE

UNSALTED BUTTER 30 grams WEIGHING SCALE

WHITE MUSHROOM 250gms/PKT 180 grams WEIGHING SCALE

WHITE ONION (finely chopped) 10 grams WEIGHING SCALE

WORCESTERSHIRE SAUCE 15 gram WEIGHING SCALE

Potential Allergens
FRESH PARSLEY 1 gram WEIGHING SCALE

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GRILLING BEEF
BLEND
Preparation
GRILLING BEEF BLEND PROCEDURE INSTRUCTIONS:

•Take 2 pcs ball of Beef Blend in the Fridge

•Slightly press with your palm then put in the griller

•Using the flat spatula press the burger to make it flat round thin shape

•Sprinkle with salt & pepper

Note: 1 small half shake from salt shaker
•Drizzled it with Worcestershire sauce
•Cook both side for 30 seconds to have a crispy charred texture on the
edges
•Once the beef patty is cooked
•Put 1 slice of cheese per patty and melte then put both patty top together.
INGREDIENTS / BATCH
• For Mushroom burger put the beef patty top together and put Swiss
BEEF BLEND 120 grams 2 balls x 60grams cheese on the top and make the cheese melted
WORCESTERSHIRE SAUCE 4 grams Seasoning NOTE:
SALT 1 gram Seasoning •Edges of the patty should be crispy
FRESH CRUSHED BLACK PEPPER 1 gram Seasoning •Grilling of Beef Blend is made to order
AMERICAN CHEESE 24 grams 2 slices

Potential Allergens

DIMENSION : CHEESE SHOULD BE SHOULD BE CRISPY

10cm DIAMETER MELTED EDGES (NOT BURN)

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SANDWICHES
ABBY BURGER INSTRUCTIONS:

•Take 1 pc potato bun and cut in half

•Spread butter on both sides
•Toast the bun on one side of the flat griller
•Once the bun is properly toasted with caramelized texture
•Put the bun In the work table
•Spread zed sauce on heel & crown 10gms / 10gms (toasted side)
•Put the cooked beef patty with cheese on the heel side
•Top with diced onion
•Cover it with crown of the bun
INGREDIENTS •Wrap it with baking paper
POTATO BUN 1 pc KFM •Transfer to the pouch and put in the bag
ABBY BURGER SAUCE 20 grams 10gms / 10gms

ABBY BEEF BLEND 120 grams 2 X 60 grams

AMERICAN CHEESE 24 grams 2 slices

WHITE ONION 10 grams Diced Onion

UNSALTED BUTTER 3 grams Spread in the Bun

PACKAGING:
Baking Paper – 1/4pc
White Pouch – 1pc

Potential Allergens

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ABBY SUPER BURGER INSTRUCTIONS:

•Take 1 pc potato bun and cut in half

•Spread butter on both cut side
•Toast the bun on one side of the flat griller
•Once the bun is properly toasted with caramelized texture
•Put the bun In the work table

•Spread cocktail sauce on heel & crown 10gms / 10gms (toasted side)

•Add iceberg lettuce

•Put the cooked beef patty with cheese on the top of lettuce
•Top with white onion ring
INGREDIENTS •Top with diced tomato
POTATO BUN 1 pc KFM •Cover it with crown of the bun

ABBY SUPER SAUCE 20 grams •Wrap it with baking paper

ABBY BEEF BLEND 120 grams 2 X 60 grams •Transfer to the pouch and put in the bag

AMERICAN CHEESE 24 grams 2 slices

ICE BERG LETTUCE 20 grams

WHITE ONION RING 10 grams 3 RINGS

TOMATO 15 grams Diced Tomato

UNSALTED BUTTER 3 grams Spread in the Bun

Potential Allergens
PACKAGING:
Baking Paper – 1/4pc
White Pouch – 1pc

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MUSHROOM & SWISS BURGER INSTRUCTIONS:

•Take 1 pc potato bun and cut in half

•Spread butter on both cut side
•Toast the bun on one side of the flat griller
•Once the bun is properly toasted with caramelized texture
•Put the bun In the work table
•Spread 5gms / 5gms mayonnaise on heel & crown (toasted side)
•Put the cooked beef patty with cheese on the heel side
•Top with mushroom sauce

•Cover it with crown of the bun

•Wrap it with baking paper

INGREDIENTS •Transfer to the pouch and put in the bag

POTATO BUN 1 pc KFM

MAYONNAISE 10 grams

ABBY BEEF BLEND 120 grams 2 X 60 grams

SWISS CHEESE 15 grams 1 ½ slices

MUSHROOM SAUCE 20 grams

UNSALTED BUTTER 3 grams Spread in the Bun

Potential Allergens
PACKAGING:
Baking Paper – 1/4pc
White Pouch – 1pc

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CHICKEN BURGER INSTRUCTIONS:

•Take 1 pc potato bun and cut in half

•Spread butter on both cut side

•Toast the bun on one side of the flat griller

•Once the bun is properly toasted with caramelized texture

•Put the bun In the work table

•Spread 10gms / 10gms mayonnaise on heel & crown (toasted side)

•On the heel add the chicken fillet with cheese on top

INGREDIENTS •Add 10 grams of shredded lettuce

POTATO BUN 1 pc KFM •Cover it with crown

MAYONNAISE 20 grams WEIGHING SCALE •Wrap it with baking paper

2oz CHICKEN FILLET 1 pc •Transfer to the pouch and put in the bag

AMERICAN CHEESE 12 grams 1 slice

LOLLO ROSSO LETTUCE 10 grams

UNSALTED BUTTER 3 grams SPREAD

PACKAGING:
Baking Paper – 1/4pc
White Pouch – 1pc

Potential Allergens

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SIDES
FRENCH FRIES INSTRUCTIONS:

•Take 180 grams frozen French fries from the fridge and drop in the fryer

•Activate the cooking timer. And drop the fries in to the deep fryer

•Stir or shake the fries after 1 minute to prevent it from sticking together

•When the fries is cooked, remove the cooked fries and allow to drain for
5 to 10 seconds

•Transfer to stainless bowl and sprinkle with salt

•Transfer to the pouch and transfer to the bag

•Serve with portion of ketchup on the side

INGREDIENTS
FROZEN FRENCH FRIES WEIGHING SCALE PACKAGING:
Baking Paper – 1/4pc
SALT 1 gm White Pouch – 1pc

TOMATO KETCHUP 1 portion 45 gms in 2oz

Potential Allergens

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ONION RING INSTRUCTIONS:

•Take 120 grams frozen Onion ring from the freezer and drop in the fryer

•Activate the cooking timer. And drop the fries in to the deep fryer

•Shake the fries after 1 minute to prevent it from sticking together

•When the fries are cooked, remove the cooked fries and allow to drain
for 5 to 10 seconds

•Transfer to the pouch and put in the bag

•Serve with portion of ketchup on the side

INGREDIENTS PACKAGING:
Baking Paper – 1pc
FROZEN ONION RING 120 gms WEIGHING SCALE
White Pouch – 1pc

Potential Allergens

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ABBY BURGER
BAG
ABBY BRGR BAG INSTRUCTIONS:

•Take Abby Brgr paper bag

•Put a baking paper in the bottom of the bag as underliner

•Put the 2 burger side by side

•Put the portion of French fries (with pouch) beside burgers

•NOTE: please make sure you arrange in proper raw of 2 burgers & 1 fries

•Put 2 portion ketchup and 1 Candy

INGREDIENTS
CHOICE OF BURGER 2 pcs
FRENCH FRIES 1 portion
TOMATO KETCHUP - portion 2 pcs

PACKAGING:
White Pouch – 3pc
Baking Paper – 2 x 1/4pc
Abby Brgr Bag w/ underliner – 1pc Potential Allergens
Plastic Cutlery Set – 1pc

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Delivery Platform w/ Delivery Price Point
Menu Design
DOCUMENT CONTROL

Change Record

Change By
Date Version Initiated by :
(Manual)

28.06.2020 v3 Ferdie Emma

 Reason of Change’s

New set of Manual