Hot dog cart manual

1. Remove the hot dog and bun pans. If 6 inch pans are used, slide the lids off first. 2. Pour distilled water into the bottom of the heating compartment – to a height of approximately ¾”. (About 3 quarts or liters) 3. Re-install hot dog and bun pans. (Water should just touch the bottom of the insert pans.) 4. Manuals Quality. Upon request, our customers can also promptly* receive a paper copy of the current IFUs for device(s) they are using at no additional charge. Please contact your local sales rep or email us directly at info@www.doorway.ru to make such a request. Please provide the serial number of the device for which the paper IFU is being. Hot Dog Cart Operations Maintenance This manual is designed as a general guidebook for the day-to-day running of a typical American hot dog stand. All the information has been carefully researched and compiled into an easy to understand and logical format for your easy reference.

This Operations Manual is written for the employees of Pirate Dog Carts, primarily for those employees involved in the day to day operations of our carts. This document is designed to serve multiple purposes. A mobile food vending cart therefore should have liquid hand soap in a dispenser and disposable, single use paper towels readily available at all times. Never touch food with your bare hands. Always handle food using gloves, wrappers, tongs, forks, spatulas, spoons or other utensils. Hot dog cart operators usually use tongs to pick up sausages. Typically a health department will require hot foods such as sausages to be kept above °F (60°C) and cold perishable items below 40°F (4°C). Wash the cart every day before and after use. First wash the cart with hot soapy water to remove and dirt or spilled food. Then use a sanitizing solution to kill any bacteria.

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