Instant Burger A975 Operation And Merchandising Manual

HAMBURGER

MODELA975

Learn how to conlpete
Inore effectively by
merchandising and

serving the best

possible burger

~v<:rythne.

-

Operation and
Merchandising Manual

COPYRlGHT 2007 SMOKAROMA, INC.

TABLE

OF

CONTENTS

Please

read

instructions before

operating

first time.

Model A975 Photo

................................

3

Operations

.......................................

.. 4

· .... Description

of

Operation

· .... Cooker Operation

.. '" General

Necessary Accessories

..........................

5

· ..

..

Installation

·.... Where

to

Position the Unit

.....

Do's

and

Don't's-Safety

Tips

..... Machine Adjustments

...

..

Plate Adjustments

..... Use Meat

Balls-Why?

Meat

Section-What

to

Order

.................

6

..... Scoop Sizes and Portion Control

..... Cooking the

Meat-How

to Eliminate

· .... Red Edges from the Meat

How

Many

Times Should You

Cook the

Meat

...............................

6 & 7

What

Else

Can

the Unit Cook?

................

7

...

.. Cooking Chicken Breast on the

IB

· ..

..

Cooking Sausage on the IB

..... Sausage Brands

· .... Serving Suggestions

· .... Cooking Hot Dogs on the

IB

· ..

..

Chicken Breast Salad

Cleaning

...........................................

. 8

Promoting

Burgers

.......................

9 10

· ..

..

Merchandising Aids

....

. Complimentary Foods, Supplementary Foods

A

dver

tising and

Promoti

onal Aids

.........

..

9

Figuring Food Cost ....

............

.....

.... ....

10

Pricing Pl

ans .................

...

........

........

10

..... Profit Projection f

or

Mini-Burgers

·.... Profit Projection

Per

Square Foot

"Sell

Two

Burgers

for the Price

of

One

($3.00

)" Promotion

....

.............

............

11

2

Demand

and

Popularity

................

11

& 12

..... Expand Your Deli Menu

· .... Enhance Your Menu with "Heart Healthy"

Chicken Breast

..... Grease Vapor

Test-Just

Do

It

..... Important Owner Advantages

Laying

Out

a Hamb

urger

Station

...........

12

...

.. Refrigerated Sandwich Bars

...

..

Bun Toasters

·.... Tomato / Onion Slices

·.... Work Tables

IInportant

Note......................

...........

12

Trouble

Shooting Outline

..............

12 & 13

..... Trouble

I:

Cooks All the Time When the

Lid

is

Closed

..... Trouble II: Meat Green on One Side and

Raw on the Other

..... Troub

le

III: Cooks for 5 Second at "Well

Done'

Position, Th n

Tum

Off

..... Trouble

IV:

Cooks All the Time Dole s

"Rare Well Done'"

in

"Rar

e ' Position

...

_ Tr uble : Have to

Push' Start"

Button

Se era! Time to Get Hamburgers Done

.

.._ Tr

uhle VI: Unit Kee ps "Blowing" Triacs

...~ Tr

n Ie

YIll:

Uneven Cooking- One Side

Cook . Other Side Doesn' t

Controls

and Functions

........................

13

Pa

r Identification

.............................

14

Energy Cost Com parison

......................

15

MODELA975

3

OPERATIONS

DESCRIPTION

The Instant Burger represents the latest
cooking technology.
of

direct energy transfer to cook the meat. Rather
than using electricity
up a griddle, to heat
ger passes the energy directly through the hamburger

to

and causes it
automatically and
to cook hamburgers by ordinary methods.

In

operation, the hamburgers, either
pre-formed patties, are place on the bottom plate.
The cover
at

"1

" or "2". The "Start" button is then pressed,
automatically starting the cooking cycle. A sophisti­cated electronic brain then takes over and monitors
the energy to the hamburgers and automatically stops
it at the correct degree
delicious tasting meat. This
no oil or grease
The unit can cook practically any type
tenderized beef, hot dogs, sausage, ground turkey.
can reheat precooked chicken breast.

heat itself.

is

closed. The operator presets the switch

OF

OPERATION

in

modem

It

uses a new scientific method

to

heat

up

an element ,

up

a hamburger; the Instant Bur-

It

does this economically,

in

a fraction

of

is

used to cook the hamburgers.

of

the time necessary

in

a ball or

doneness. The result is a

is

especially true since

of

ground

to

heat

of

It

tioned at

"I"

or "2". Position "2" will cook the
product more thoroughly but less juicy than position
"1".

It

is suggested that position

in

first cooking

the morning when the plates are

cold. Then switch to position

"2"

be used on the

"1"

for subsequent

cookings.

The finished product may look less done than
when cooked on
the cover. Remember, the meat continues
for a short period after it finishes cooking.

the"

I" setting when you first open

to

brown
If

you
coat the top and bottom plate surfaces with a thin
coating

of

cooking oil before you start cooking the

first time, they will stay cleaner longer.

Fig. 2

COOKER

POWER SWITCH

OPERATION

GREEN LIGHT

(COMES ON WHEN

BURGERS ARE DONE)

PUSH

START BUTION

TO

[Q]

READY

0

COOk

0

_I

AMBER LIGHT

(C

OME

S ON WI-llLE COOKING)

ON

GENERAL

Before cooking, meat must be fully thawed with
no icy spots.
eration.
meat selected have a

The operation
Plug the unit into a grounded outlet, 115V, 30 amp
individual branch circuit. Move "Power Switch" to
"On". The green light will come on indicating power
is

"On". "Doneness Selector" switch may be posi-

It

should however, be kept under refrig-

It

is also recommended that the hamburger

fat

content

of

the Instant Burger

ST

ART

2

DONENESS

SELECTOR SWITCH

of

20

to 30%.

is

simple.

Fig. 1

1.

Hamburger patties must be the same weight
cook evenly. Place hamburger ball or patty on

of

each side

plate (See Fig. 2). Hamburger must
be placed one on each side (a hamburger portion
on one side will not cook). To cook one ham­burger, split into two equal parts and place one
half on each side.

2. Close cover. Lid must be completely closed to
lock

in

place.

3.

To cook press "Start" button. "Cook" (Amber)
light will come on immediately.

4.

When the amber light goes out and the green
light comes on and the beeper sounds the bur­gers are done.

If

hamburgers are not cooked
sufficiently, close cover and press "Start" button
again. Do not press "Start" button more than
twice. Doing so will result in a bad smell and a
dry product. When amber light goes out and
green light comes on, open cover, remove ham­burgers and season with One Step Prep

5.

If

one hamburger is sufficiently cooked and the

other

is

not, remove the cooked hamburger.
Place the uncooked hamburger equally across
the center
press "Start" button again.

of

the bottom plate. Close cover and

If

this happens con-

stantly, see Trouble Shooting Outline " neven

Cooking

4

of

Hamburgers"

in

Service Manual.

MixTM

to

.

NE~ESSARY

Instant Burger A975 (UL, and NSF Listings)
comes with:

1 bag One Step Prep Mix ™
1

#8

Ice Cream Scoop
1 Spatula
1 Service Manual
1 Operations / Merchandising Manual

Free training when purchased directly from an au­thorized factory representative. Initial start-up,
training and demonstration

A~~ESSORmS

is

included.

INSTALLATION

Electrical requirements are

amp

phase, 30
must be grounded.

Shipping Weight is 37lbs.

Dimensions-Height

x

13

in. x

23

individual circuit required. Unit

in. (16

Y2

cm x

x Depth x Width = 6

33

115

cm x

volts, single

58

cm).

112

in.

MACHINE

1.

Check bottom plate adjustment for meat width.
Make sure the bottom plate

justment step on both sides.

plates must be adjusted
and then mash slightly.

PLATE

ADJUSTMENTS

to

just touch hamburger

ADJUSTMENTS

~

fL

4 1/4" Pattie, 8 to each

is

on the same ad-

If

cooking patties,

,."

1aolQ)

~

112"

Pattie, 4

(Also, Chicken Setting)

3/8" Pattie, 5

L

""<ri<,'

• ,,,'

to

each

lb.

to each

lb.

lb.

".

WHERE

Cleanliness is very important for appearance, im­age and sales. The unit should be positioned
manner where the open plates are never exposed
the public. The back
public rather than the front control panel. This
only a suggestion, not a requirement. Space limita­tions have forced many successful operators to posi­tion the unit where space

DO'

1.

Do not season meat prior
seasonings that contain salt. Herbs, Onions,
Bell peppers may be used. To prevent plate pit­ting, remove patties before seasoning.

2.

Operate only on a 30 amperage dedicated cir­cuit, 110V-125V AC.

3.

Do not operate unit with drip-pan in overflow
condition.

4.

Only use a 3M #7447 "Scotch-Brite" Pad for
scrubbing plates.

5.

Always unplug before cleaning.

6.

The console may be cleaned by wiping with a
damp cloth.

7.

Do not submerge console in water.

8.

Do not operate Instant Burger
dition.

9.

Do not operate unit without plastic backing
sheet

3515).

TO

POSITION

of

is

&:

DON'TS-SAFETY

in

place (See item

TIm

the unit should face the

available.

UNIT

in

TIPS

to

cooking with salt or

in

defective con-

lIon

page

13,

Part No.

to

is

#

of

a

10

12

16

To adjust for different
thickness
ment knobs (beside drippings tub). Then slide
thickness adjustment spacer under dripping tub to
desired thickness. Make sure both sides are at the
same setting. Retighten all knobs.

ness increments. The bottom plate may be adjusted
from 5/8 inch maximum thickness for 8 oz. burgers

114

to

USE

Meatballs are much easier to cook than pre­formed patties. Fresh meatballs are fool-proof even
for the beginner. The benefits

outweigh the disadvantages. We strongly encourage
you to portion ground
to form meatballs.

tedious adjustments
most patty meat
shape
ment, compressed meat

of

hamburgers, loosen bottom plate adjust-

The spacer is

inch minimum thickness for 2 oz. burgers.

MEAT

On the other hand, pre-formed patties can require

of

a round patty. When cooked on any equip-

"stair-stepped" in

BALLS-WIlY?

of

beef

with an ice cream scoop

of

the plates. During formation,

is

pressed tightly together into the

is

usually dryer and tougher

Ounces

per

Ball

5 3

4 4

3.5

3.2

2.3

118

inch thick-

using meatballs far

Balls

per

4.6

5

7

lb.

5

to eat than using freshly ground meat.

If

you have

and use the option

of

choosing meat, go fresh meat-

balls.

MEAT

SELECTION-

WlU.TTOORDER

Fresh

meat

tastes and sells better in the long run.

Use

fresh meat and an ice cream scoop to measure
it. Freshness is the key to flavor and repeat busi­ness. Frozen patties will not work.

Use fresh meat

in bulk packs (not tube packs).

After

a few days

of

recording your sales,

you'll

be able

to

determine

how

much meat to order twice each week.

Specify

meat

with at least a 20% fat content.

Your

choices range from 20% to

30%

fat.

The

cooking process cooks the fat

out

of

the meat and

leaves the natural juices in.

Below

is a simple chart

showing the effects

of

various degrees

of

fat con-

tent.

Lean / Fat Ratio Cooking Effects

70/30

Juicy and Moist

75/25

Juicy and

Good-Recommended

80/20

Moist and

Good

85/15

Dry-Not

Recommended

SCOOP

SIZES AND

PORTION

CONTROL

It

is important that hamburgers be portioned

equal in weight.

An ice cream scoop is ideal

to

per-

form this task. Ice

cream

scoops come in a variety

of

sizes. The larger the scoop size number, the

smaller the capacity.

To

get a single, quarter-pound

ball, you will need a #8 scoop .

Stainless steel ice cream scoops have a round

Uneven scoop measurement

Level scoop measurement

(will cause uneven cooking) (correct

for

e\:en cooking)

Disher Size Weight / Ball Balls / Lb.

#6

5 oz. (142 gms)

3

* #8

4 oz. (113 gms)

4

#10

3.5 oz. (99gms)

4.6

#12

3.2 oz.

(91

gms)

5

#16

2.3 oz. (65

gms)

7

* #20

2.0 oz. (57 gms)

8

* Recommended

bowl

and use a trigger-spring mechanism that re-

leases the meat from the bowl.

Low

volume operators will often

be

called on to

cook

just

one burger sandwich.

To

serve a standard
1/4 lb. sandwich, use the #20 scoop for two balls
that you will combine on a single

bun-amounting

to 2 x 2

==

4 oz. sandwich.

Fresh meat taste better and sells better in the long

run. Display fresh meat and use an ice

cream

scoop

to measure it.

Don't

add salt or salt-based seasonings to meat

prior

to

cooking.

COOKING

THE

MEAT-HOW

TO

ELIMINATE

RED

EDGES

FROM

THE

MEAT

There are three ways to eliminate the red edges.

Try

to determine which is best suited for

your

situa-

tion.

I.

Set the

cook

switch

to

position

"2".

This

is

necessary

when

the plates are cold.

Then

for a

juicier

hamburger switch

to

position"

I"

on

subsequent cooking.

2. Before cooking, pat the rough edges

of

the raw

meat. This eliminates the raw edges

by

fmning
up the sides for a better looking finished
product.

3. Leave the lid down an extra 20 seconds after the

green light appears. The internal heat within
the meat will continue to

cook

the edges.

Be

labor efficient

by

starting the

cook

cycle; then

prepare the

bun

. The

burger

will be completely

done after an extra 20 seconds.

HOW

MANY

TIMES SHOULD

YOU

COOK

THE

MEAT?

Cooking two portions should ideally require

just

one

press

of

the "Start" button. Leave the lid down

until you finish the bun. This will not

overcook

the
meat. Pressing the "Start" button twice should not
hurt the meat texture. However,

if

you

cook

your

meat more than twice, it will begin to toughen, taste

and smell bad. The following factors determine
how many times to start the

cook

cycle.

1.

Cold

to slightly frozen

meat

will have the ten-

dency to push up the lid, shutting

off

the

cook

cycle. Hamburger may

be

completely cooked

by

making sure lid is completely closed and

locked.

Then

pressing "Start" button a second

time.

2.

Cooking uneven portion sizes will cause the

6

smaller portion to cook faster than the larger
portion. Simply remove the smaller portion and
cook the larger, undone portion, in the center
with another single zap.
simply move the last portion over an inch and
leave top down approximately
onds. Residual heat will generally remove the
red streak without activating the cycle.

3.

Electrical shortfall (low voltage). The Instant
Burger will cut
dedicated 30 amp,
cord should not exceed 5 feet. During peak
hours, operators may be experiencing an electri­cal shortfall in voltage throughout an operation.
Use a voltmeter to measure actual voltage avail­able while cooking.

WlU.T

ELSE

off

prematurely

115

If

a streak is visible,

15

additional sec-

if

it

is

volt line. Moreover, the

CAN

THE

COOK?

1.

Precooked Chicken Breast Filets.

2.

Sausage (Fine ground whole hog).

3.

Hot dogs (Use all

beef

8 to the pound).

not on a

UNIT

COOKING PROCEDURE: Always cook two pat­ties at a time. Give the sausage one zap by pressing
the

"Start" button. Then tum the patties over and

zap agam.

Portion!

Scoop Size

#20

112"

plate setting

SAUSAGE

Since the fat content
high, buy a lean package
sage that

SERVING SUGGESTIONS:

is

the most lean.

1.

Sausage biscuit with gravy

2.

Sausage and egg biscuit

3.

Plain Sausage and cheese biscuit

4.

Sausage, egg and cheese biscuit

#

Portions

Per Lb.

8 2.0 oz. (57 grns)

BRANDS

of

Portion Wt.

of

sausage is unusually

sausage. Order the sau-

COOKING CHICKEN
THE

precooked chicken breast such as "Tyson" Mesquite
flavored chicken breast. These have the char marks

on them.

ing. The suggested plate setting

breast is

1.

2.

3.

4.

5.

6.

7.

8.

9.

INSTANT

Cook precooked chicken breast only. Use frozen

Thaw the chicken breast completely before cook-

112

inch thickness position.
Place the "Cook Position" switch in position "1".
Spray the top plate with no-stick cooking oil.

Place a thawed chicken breast on each side
the bottom plate.
Press red cook button.
When unit beeps, open unit and tum over the
chicken breast.
Close cover and press red button again.
Prepare bun.

Sprinkle chicken breast with "Red Rub"®.

Place chicken breast on bun and serve.

BURGER

COOKING SAUSAGE ON

PREPARATION: Spray "Pam" on the top plate

before each cooking. This facilitates the browning
process and prevents sausage from sticking.

NOTE: Sausage creates a sharp odor when plates

are not cleaned thoroughly.

BREASTS

of

cooking chicken

THE

m

ON

of

COOKING
INSTANT

Use "all

To cook only one
hot dog, place in
the middle between
both plates
(See Fig. 5).

DOT

BURGER

Beef'

Fig. 5

DOGS

hot dogs, 8 to a pound.

ON

THE

To cook two hot
dogs, put one in
the center
plate

(See Fig. 6).

Fig. 6

of

each

7

To

cook

three

hot dogs,

put

one

in the center

of

each

plate and

one between

both plates

(See Fig. 7).

3.

Remove

plastic insu-

lation sheet.
(See Fig. 1 0).

Fig. 10

After you

cook

a hot dog, you must raise the lid and

roll each hot dog

114

turn and cook once more.

CLEANING

All parts

which

come in contact with the

ham-

burgers

may

be removed and immersed in water for

cleaning.

1.

To

remove bot­tom plate, lift
back

of

plate up­ward and out.
(See Fig. 8).

4.

To

re-

move drip
pan, lift out.
(See Fig.

11

).

IMPORTANT: USE ONLY A

3M

#7447

SCOTCH-BRITE

PAD.

"Scotch-Brite" cleaning pads are essential for

cleaning the cooking plates.

Remove

both plates as indicated above,

and

im-

merse them in a mild soap solution. Scrub

with
Scotch-Brite pad until shiny. Clean in between the
double prongs. In addition to the plates, the insert
pan

and plastic drip

pan

may

be

removed and im-

mersed in soapy

water

for cleaning.

After cleaning, top and bottom plates should be

immersed in a 11100

PPM

chlorine solution.

This
solution

may

be

prepared

by

adding

112

tablespoon

of

liquid bleach to 1 gallon

of

water. Then, thor­oughly dry, and replace the plates on the Instant
Burger.

CAUTION:

The

top and bottom plates should

be

cleaned

and

disinfected once every

hour

as

outlined above.

If

this is not done,

the

hazard

might be

that

over a period

of

hours

there

could

be

a growth

of

pathogens.

2.

To
remove
top plate,
loosen the

two knobs

on

top un-

til plate
comes
apart from

ha.

(See Fig. 9).

~-"

I/

~J

~

"

Fig. 9

8

'~

~~

PROMOTING

Advertising pays.

you are pushing hamburgers, they

BURGERS

If

the public

doesn't

won't

know

come to

buy.

Develop a trial introductory offer to build traffic
and repeat business. Be
advertise.

You'll

speed up your pay-back

aggressive-promote

by

and

invest­ing in outdoor banner, table tents and advertising in
local newspapers. The purpose is to increase both
burger sales and all other items such as gasoline,
snack and soft drink sales. Here are examples

of

possible promotions.

A. Free Chips with purchase

of

Soda

and Hamburger.

B. Free Soda with purchase

of

Hamburger

and Chips.

C. Free Burger with any $25.00 or more

purchase from deli.

D. Buy a Burger at 50 cents with a fuel fill-up

for $25.00 or more.

10

E. Free Burger with any

of

gasoline.

F. $3.00 buys two Burgers for the price

MERCHANDISING

gallon purchase

of

AIDS

one.

Various merchandising aids are available to help
you sell burgers. Consult your area representative
for pricing and availability.

The

following is a list

of

the few point-of-sale

material items you can benefit from.

ADVERTISING

PROMOTIONAL

We.7taue a

~~tk'~Sp~

and

There wonderful for window

displays and eye catching

price promotions.

This 3

v~

!laNe

.4tenn

Giant

ft. x 10

!lenid

10 Foot Full-Color Banner.

0I.7!dt

e!ip:1.

ft. plastic coated banner is

ideal for a grand outside display.

(Order Part #Z730)

Newspaper Advertisments.

A variety

ready newspaper artwork for you

own local .

in

store

of

AND

AIDS

Camera

Item

Z531
Z596

No.

Laminated IB Posters (10" x 24")
Gunslinger Spinner

Description

Z597 Laminated Gunslinger Easel
Z730 Fu1l4-Color Outdoor Banner
Z760 Laminated Chicken Filet Banner

(17" x 24")
Z510 Menu Clip-ons
Z520
Z920

Table Tents
Instant Burger Aprons w/pockets

(8" x 11")

(3'

x 10')

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9

COMPLIMENTARY

FOODS·

SUPPLEnENTARYSALES

Burgers can
chips, French fries, tator-tots , onion rings or potato
salad. Celery and carrot garnish a plate as vegeta­ble strips. Soups may also be served on the side.

A soft drink, slush, shake or beer is commonly
purchased with a burger.
napkins and cups.

FIGURING

Assume your store sells hamburgers at $2.25
each. Your delivered cost for hamburger meat is
$1.80 per pound.

2 oz.

Meat cost

Lettuce, Tomato , Pickle, Onion, Mayonnaise .25

NOTE: Each cheeseburger sells for $2.45. The cost
of

the cheese is approximately .20 per slice. Profit
increases by 20 cents for every cheeseburger sold.
The

figures below are for hamburgers only:

Sales Profit/Day ProfiUMontb ProfitIYear

20
30
40
60
80

100 $143 $4,350

PRICING

A

114
make. The remaining margin is your profit. De­pending on your location , your pricing will have to
be competitive to similar operations.

We urge you to use a quantity
every cooking cycle. Serve the two patties on each
burger for the double burger appearance at the single
burger price. Your customer will consider it as ex­tra value.

We surveyed normal listed pricing among large

be

sold with potato chips,

Don't

forget paper plates,

FOOD

+ 2 oz. = 4 oz.

(two balls size

per

4 oz. sandwich: $1.80/4 = 45 cents.

Meat 2 each (2 oz. balls) .45

$29 $882 $10,585
$43 $1,308

$57 $1,734 $20,805
$86
$114 $3,468 $41,610

COST

per

sandwich.

= #20 scoop)

Bun

Total Cost / Burger .82

Selling Price / Burger 2.25

Profit / Burger 1.43

$2,616 $31,390

com

.12

$15,695

$52,195

PlANS

burger will cost you about 45 cents to

of

two each for

fast food chains in Tulsa, Oklahoma. The prices for
burgers are generally higher in cities in the Eastern
United States.

The following burger names are registered trade-

of

marks
Wendy's, Inc.:

Big Mac
McDLT

Whopper

Whopper-w-Cheese . .... ...

Wendy's

PROFIT

McDonald's, Inc

....................

..................

......... ........

Big Classic

PRO.JECTION

.,

Burger King, Inc., and

................

....

.....

....

......

...

................

.....

.... ..... $3.25

....

...

........

......

FOR

$3.00
$3.20
$3.00

$3.75

MINI-BURGERS

In many areas, there is a demand for small bur-

gers sold in pairs and larger sets. The mini-burger

strategy capitalizes on the trend toward "finger

foods" and take out. Mini-burgers are generally

in

sold
burgers generally center around a 2 ounce meat
ball. Ketchup , onions and pickles routinely come
on mini-burgers.

Assume selling price
of.39

packages

1.

2 oz. patty @ 1.80 / lb. .23

2.

Bread / Dinner roll .12

3.

Ketchup, Onion, Pickle .04

equals

Sales Profit/Day ProfiUMontb ProfitIY

80

100
140
160

200

PROFIT
PER

Sales/Day

100%
A vg. Gross Profit 39%
Square Feet 925
Avg. Weekly Sales $4 .32/sq. ft.

10

SQUARE

Selling Price at $2.

National Deli Avg. Total Sales

of

Avg. Weekly Sales $4,000 $945 24% Sales

of

2, 4,

6,

and

12

packs. These

COST

.61

$49
$61
$85
$98
$122

PER

is

or

61

% gross profit:

BURGER

Total .39

1.00

per

burger less cost

$1,470
$1,830 $21 ,960
$2,550 $30,600
$2,940
$3,660 $43,920

$17 ,640

$35,280

PROJECTION

FOOT

25-

.82 = $1.43 profitlburger

Sales/Week Gross ProfitIWeek

BURGER

Instant

$601

ft. 4

$236.25/sq.ft.

Burger

Only

64

%

ear

"SELL

TWO

BURGERS

FOR

THE

PRICE

OF ONE

($3.00)"

PROMO·

TION

This promotion capitalizes on the Instant Bur­ger's efficiency for always cooking two balls at a
time.

Use a 3.2 oz. ball for meat portion. Assume your
cost for meat

is

$1.80 per pound. Here's how to

determine your profit:

Meat Cost #12 Scoop for a 3.2 oz. meat portion.

$1.80/Ib. divided by

16

oz. =

0.11

meat cost I oz.

3.2 oz. portion X .

011

= .36 meat cost I sandwich.

Cost per Burger

I Combo Sale

(2) 3.2 oz. patties @ .36 each

.72

2 buns .20

Onions and Condiments

.50

Total Food Cost

1.42

Profit

1.58

DEMAND

AND

POPUIARITY

Hamburgers and cheeseburgers remain the

#1

choice

of

menu items

in

both commercial and insti-

tutional foodservice .

EXPAND

YOUR

DELI

MENU

Hamburgers are

so

versatile you can create sev­eral popular recipes for your deli menu. Below are
several examples:

Cheeseburger-Add

cheese

to

hot meat imme-

diately after cooking.

Diet

Burger-Fat

is

cooked out

of

the meat.

Natural juices remain.

Chili

Burger-Pour

warm chili on top

of

patty.

If

you serve chili-dogs, use the same chili product

for the burger.

Slaw

Burger-Place

slaw on top

of

patty.

Steak

Burger-

Cover cooked meat with "A-

I

''TM

or other steak sauce.

Bar-B-Q

Burger-Add

barbeque sauce with

diced onions. (Bar-B-Q Boss Sauce Mix® available

from Smokaroma, Inc.).

Taco

Burger--Cover

cooked burger with taco

sauce or salsa.

Mushroom

Burger--Cook

diced mushrooms

under meat on

IB

machine.

Pizza

Burger-Add

mozzarella cheese, onion,

sweet peppers and mushrooms on a crusty roll.

Smokey

Burger-Add

liquid smoke to meat

after cooking.

Reuben

Burger-Add

Swiss cheese and top

with sauerkraut.

Bronco

Burger--Cook

burger with diced onions
between bottom plate and meat. Serve with chili on
thick-sized toast.

You may vary each

of

these burgers with differ-

ent bun types. Wheat and Sesame Seed are becom-

ing more common. Pickles can be either sweet or

dill. Rather than using Mayonnaise,

use

a sandwich

spread and call

it

your own "Secret Sauce" . You
may also serve the hamburger patty as an entree and
call it a hamburger steak.

ENHANCE

YOUR

MENU

WITH

"HEART

HEALTHY"

CHICKEN

BREAST

Cooked chicken breast

is

lean, low

in

fat and

cholesterol. It

is

delicious and may be used for both

sandwiches and entrees.

Diet

Cbicken-Fat

is

cooked out

of

the meat.

Natural juices remain.

Cajun

Cbicken-

Use Cajun spice instead

of

Red

Rub®.

Bar-B-Q

Chicken-

Use Bar-B-Q Boss Sauce

Mix®.

Mushroom

Cbicken-

Cook diced mushrooms

on top

of

chicken.

Smokey

Chicken-Add

liquid smoke

to

meat

after cooking.

How

about

salad!

Cbicken

Breast

Salad.

1.

Place chopped Iceberg lettuce

in

bowl.

2.

Add chopped or sliced tomatoes and onion.

3.

Top with shredded cheddar cheese.

4.

Slice cooked chicken breast into

112

strips and

place on top

of

salad.

5.

Serve with favorite salad dressing.

Note: Slice hamburger or franks may be substi­tuted for chicken breast. Also, all meats may be
heated or served cold.

GREASE VAPOR

TEST-

JUST

DO

IT.

No, it's not a common grill. "Direct Energy

Transfer"

is

a safer and more efficient cooking tool.

No grease

is

used when cooking with the unit.

Moreover, there are no heating elements

in

this
unique cooking process . Most important, micro­waves

don't

require

hoods-Why

should the Instant

Burger?

11

Only steam vapors are emitted in the air. For
example, when we place a huge mirror two feet
above the unit and cook 200 burgers, there

is

no sign

of

any grease

or

buildup. There

is

no indication

of
any smudge, oil or grease vapors. Try the test your­self

using a small hand mirror.

IMPORTANT OWNER ADVANTAGES

1. Should not require venting

or

hoods.

2.

Rapid

Output-25

second average cooking
time. Facilitates fast and efficient customer ser­Vlce.

Eliminates pre-cooking and end-of-day

waste. Cash

in

on customer's demand for

freshly cooked burgers. Promotes faster stall-

turns or table-turns.

3.

Super Energy Efficient. No warm-up period.
Does not consume energy during long slack pe­riods.

90% reduction over conventional equip­ment, broilers, etc. Does not heat up the
kitchen.

4.

Unique Meaty Flavor. No costly oils needed.
Burgers are moist and juicy, not greasy. Ideal
for dietl10w fat conscious customers. Instant

burgers taste and sell better than other methods.

5.

Consistency. Solid-state circuitry insures con­sistent doneness. Unit is adjustable for different
patty thickness.

6.

Fast, Easy Clean-Up. Immediate clean-up, no
waiting to cool plates. Plates can be immersed
in

water.

7.

Designed To Minimize Space Requirements.
Compact and portable. Ideally suited

to

front­of-the-house cooking. Attractive stainless steel
construction.

8.

High Gross Profit

of

62%. Increases store prof-

itability.

LAYING

OUT A HAMBURGER

STATION

REFRIGERATED SANDWICH BARS

A well designed prep bar keeps topping at cold ,
safe temperatures within fingertip reach. This
preparation area is critical

to

a worker's ability to

perform efficiently and save the customer's time.

For convenience sake, a small refrigerator
should be positioned as close to the cooking station
as possible. Meat should be fresh, thawed and cov­ered in the cooler. Covering meat allows it to hold
moisture for longer periods. Consider a point-of-use
compact refrigerator

if

no existing refrigeration IS

nearby .

BUN TOASTERS

Bun toasters eliminate soggy bread and improve

the quality

of

the finished burger. Conveyor toasters

are faster and easier

to

use in high volume opera­tions. The pop-up toaster costs less, consumes less
energy and is recommended for low-volume opera­tors.

TOMATO / ONION SLICERS

These are sharp, rugged work-saving machines
that cal slice a whole tomato in less than 2 seconds.
High volume operations would certainly welcome
these time-saving tools .

WORKTABLES

If

you

don't

plan to use self-serve condiment
bars, you'll want a work table area to dress the
cooked hamburgers. The top

of

the table should be
equipped with condiment holders and food contain­ers.

Plastic or stainless steel containers should

be

small enough

so

five or more can fit on the work

table without falling off. The container should be

shallow so the operator doesn't have to struggle

to

dig out pickles or tomatoes. A separate stainless

or

plastic knife can be used for each condiment. Plas-

tic squeezable bottles work well for ketchup, mus­tard or mayonnaise. Remember to keep sanitary
conditions.

SELF·SERVING CONDIMENT TRAYS

This self serving condiment trays does not come
with the Instant Burger, however it is available for
you from your local restaurant supply. This four
part tray houses vegetables over an enclosed bed

of

ice to keep them fresh and cool.

It

is equipped with
attached plastic tongs and can be placed outside the
counter where customers can serve themselves.
This not only saves you the labor expense

of

dress-

ing the buns, but allows customers to add what they

individually want

to

their sandwiches.

IMPORTANT

NOTE

Finally, the most important advice we can offer

is

to

urge you to always cook with two meatballs

rather then pre-formed patties. Wby?

1.

Meatballs can be cooked consistently delicious
and even.

2.

Meatballs are fool-proof even for beginners to
cook. (No tedious adjustments, less training,

fewer problems.)

3.

You'

ll

sell a better end-product using meatballs.

4. You'll sell more burgers than otherwise.

5. You'll make more profit.

12

--I-

- :-,

I '

7/

1 I

~7iifi?

7:?)

~d/~

()

n17ri7 7

'L:l/ "-;:J

~'

1.

POWER

SWITCH

Applies power to printed Circuit Board.

2.

"I"

AND

"2"

SWITCH

Selects mode

of

cooking.

(70'

',,-J

3. START

SWITCH

Starts cooking cycle when pressed.

4.

GREEN

LIGHT

Indicates machine is on. When sequenced from
green to amber and then back to green, it indicates
that power has been applied (amber on, green off)
and then removed (amber

off

, green on).
sequence, it indicates when the hamburger is
done.

5.

AMBER

Indicates when circuit board tells Triacs

LIGHT

to
power to roaster plug and therefore should
indicate hamburgers are cooking.

6.

PRINTED

PART

CIRCUIT

NO. 3700

BOARD

Controls cooking cycle. Beeper signals end
cycle.

7.

TRIACS

PART

NO. 3105

Applies power to roaster plug for cooking when
signaled by circuit board.

In

apply

that

of

8.

POWER

CONNECTOR

P ART NO. 3570

Applies voltage to (Top Plates) hamburgers when
lid is closed.

9.

TERMINAL

PART

BLOCK

NO. 3159

Provides junction for connecting wires.

10. PLASTIC BACKING
PART

NO. 3515

Provides insulation protection between plates and
Metal cover.

Caution: Do not operate unit

without this part in place.

13

BLOCK

SHEET

ASSEMBLY

PARTS

FOR

NEW A975 INSTANT BURGER

JIJUIBURGER
COOKER

3460

PART
NO. DESCRIPTION

3105 TRIAC 2
3159 TERMINAL BLOCK
3234
3445 ADJUSTMENT SLIDE BRACKET 2 EA
3450
3460
3510 KNOBS A950, A975 4 EA
3515 PLASTIC BACKING SHEET 1 EA
3537 POWER CONNECTOR BLOCK ASSY' 1 EA
3565 CONTACT BLADE 2 EA
3630 CONNECTOR BLK TO TERM

3635 WIRE THRU COIL ASSY'
3700
3720

POWER CORD

BOTTOM PLATE A950, A975
TOP PLATE A950, A975

BLK CORD ASSY' EA

CIRCUIT BOARD A975 EA
CONTROL BOX A975

3515

POWfR

NO.

REO.

1

PUSH

UNIT

EA
EA
EA

EA
EA

EA

EA

TO

g

ON

RE.ADY

0

COOK

0

START

2

B

"-..-/

(Not

Shown)

3700

(A975 &A980)

14

3445

3720

3630

3234

ENERGY COST COMPARISON

IB

GAS

BROILER

GAS

GRIDDLE

ELECTRIC

GRIDDLE

.25

$2.32

$2.80 $6.40

Energy consumption based on 200 burgers

in

8 hour days

Note that the

IB

contains no heating elements and requires no warming up. On the other hand ,
grills and broilers have to remain on and hot (guzzling energy) all day even when you are not cooking.
Energy is not wasted with the Instant Burger.

The In

tant Burger consumes 2.46 KW/hr when used at full capacity or approximately 200 burgers

per hour.

If

you are cooking less than full capacity, you are not consuming the 2.46 KW /hr. We used

the nation

al

average cost

of

electricity (KW/hr at 10 cents) in our calculations. We multiplied the 2.46

x.10

= 2.5 to cook 200 burgers on the Instant Burger. The actual cost per burger is $0.00125.

PR

ODUCT ANNUAL UTILITY COSTS

(200 BURGERS A DAY/

FOR

A YEAR)

INSTANT BURGER

..................................................

.

$ 91.25

GAS

BROILER

........................................................

.

847.00

GAS GRIDDLE

.......................................................

. 1,022.00

ELECT

RIC

GRIDDLE

................................................

.

2,336.00

$3000

2000
1000

900
800
700
600
500
400
300
200

100

o

-

INSTANT

BURGER

GAS

BROIL

ER GAS GRID DLE

EL

ECTRIC G

RIDD

LE

891.

25

884

7.00

~H,022.00

82,3

36.00

ENERGY

COST