Hot Dog - Hot Dog Bun (Unseeded) - White Hot Dog Tray - Diced Onion (Available Upon Request)

ORIGINAL TWIN’S DOG

- 7/1 HOT DOG - HOT DOG BUN (UNSEEDED) - WHITE HOT DOG TRAY - DICED ONION (AVAILABLE UPON REQUEST)

Place hot dogs in steam pan. Place in Combi-oven on ‘steam’ mode. Insert combi-oven thermometer into a hot dog in the middle of the pan. Set Temperature to 165°. Combi-oven will buzz when hot dogs are ready, verify temperature with external thermometer.

Place on roller grill on low heat, Temperature of 140° must be maintained.

As guests order, place hot dog into bun and serve on white hot dog tray (diced onions available upon request)

TWIN’S BIG DOG (STAND)

- 4/1 HOT DOG - HOT DOG BUN (UNSEEDED) - WHITE HOT DOG TRAY - 1 OZ OLD DUTCH POTATO CHIPS

Place on roller grill on low to medium heat (spray with Pam cooking spray), temperature of hot dog 140° must be maintained.

As guests order, place hot dog into bun and serve in white hot dog tray. (Diced onions available upon request). Serve with 1 oz bag Old Dutch potato chips

TWIN’S BIG DOG (PORTABLE)

- 6” 4/1 HOT DOG - HOT DOG BUN (UNSEEDED) - JULIENNE ONIONS - WHITE HOT DOG TRAY - 1 OZ OLD DUTCH POTATO CHIPS

Pre-heat the flat top grill (turn onto 350°)

Squeeze a small amount of oil onto grill (enough to lightly coat). Place hot dogs onto one half of grill. Rotate/flip every 3-5 minutes or so until internal temperature of hot dogs reach 165°. If hot dogs are browning too quickly, turn down grill. If product is frozen, you can use combi-oven in nearby stand to steam them before placing on grill. Utilize the holding wells if needed.

On the other half of the grill place julienne onions and cook down until they are tender. Always serve product off of the grill and not out of the hot wells.

As guest order, place sausage into bun and serve in white hot dog tray. Ask guest if they want onions. Serve with 1 oz bag Old Dutch potato chips

DINGER DOG (STAND)

- 10” 4/1 FOOTLONG HOT DOG - FOOTLONG HOT DOG BUN (UNSEEDED) - WHITE FOOTLONG HOT DOG TRAY

Place on roller grill on low to medium heat (spray with Pam cooking spray), temperature of hot dog 140° must be maintained.

As guest orders, place foot long dog in bun and in white tray.

(Diced Onion available upon request)

DINGER DOG (PORTABLE)

- 10” 4/1 FOOTLONG HOT DOG - FOOTLONG HOT DOG BUN (UNSEEDED) - WHITE FOOTLONG HOT DOG TRAY - JULLIENNE ONIONS

Pre-heat the flat top grill (turn onto 350°)

On the other half of the grill place julienne onions and cook down until they are tender. Always serve product off of the grill and not out of the hot wells.

As guest order, place foot long dog into bun and serve in white hot dog tray. Ask guest if they would like onions.

BRATWURST/POLISH/ITALIAN/CHEDDAR SAUSAGE (STAND)

- 5/1 SAUSAGE - HOT DOG BUN (UNSEEDED) - WHITE HOT DOG TRAY

Place polish sausages in steam pan. Place in Combi-oven on ‘steam’ mode. Insert combi-oven thermometer into a sausage in the middle of the pan. Set temperature to 165°. Combi-oven will buzz when sausages are ready, verify temperature with external thermometer.

Place on roller grill on low heat, Temperature of 140° must be maintained.

As guests order, place sausage into bun and serve on white hot dog tray. Ask the guest if they would like onions.

POLISH SAUSAGE (PORTABLE)

- 5/1 POLISH SAUSAGE - HOT DOG BUN (UNSEEDED) - JULIENNE ONIONS - WHITE HOT DOG TRAY

Pre-heat the flat top grill (turn onto 350°)

Squeeze a small amount of oil onto grill (enough to lightly coat). Place sausages onto one third of grill. Rotate/flip every 3-5 minutes or so until internal temperature of hot dogs reach 165°. If sausages are browning too quickly, turn down grill. If product is frozen, you can use combi-oven in nearby stand to steam them before placing on grill. Utilize the holding wells if needed.

On the other half of the grill place julienne onions and cook down until they are tender.

As guests order, place sausage into bun and serve on white hot dog tray. Ask guest if they would like onions

**Always serve product off the grill and not out of the hot wells.

KRAMARCZUK’S (BRATWRST, POLISH SAUSAGE, CHEDDAR BRAT)

- 3# NON-CHARGE BOAT - SEEDED HOT DOG BUN - KRAMARCZUK’S SAUSAGE - KRAMARCZUK’S SAUERKRAUT - JULIENNE ONIONS

Pre-heat the flat top grill (turn onto 350°)

Squeeze a small amount of oil onto grill (enough to lightly coat). Place a row of each kind of sausage onto grill. Rotate/flip every 5 minutes or so until internal temperature of hot dogs reach 165°. If sausages are browning too quickly, turn down grill. If product is frozen, you can use combi-oven in nearby stand to steam them before placing on grill. Utilize the holding wells if needed.

On open space of grill place julienne onions and cook down until they are tender. Place sauerkraut on grill and cook until warm.

As guests order, place sausage into bun and serve in 3# Non-Charge Boat. Ask guest if they would like onions or sauerkraut. *** You should still be able to see the sausage. It is a sausage; they should be able to eat it with their hands. *** Cutlery should NOT be placed on the counters***

**Always serve product off the grill and not out of the hot wells.

CHEESEBURGER WITH FRIES

- 2/1 HAMBURGER - HAMBURGER BUN - AMERICAN CHEESE SLICE (2) - SHREDDED LETTUCE/TOMATO (AVAILABLE UPON REQUEST) - 3# BLACK NON-CHARGE BOAT - FRENCH FRIES (5 OZ)

Start with a pre-heated grill (350°). Place frozen burger patties on grill. Season with Montreal steak seasoning. Let cook 4-6 minutes, flip burgers and let cook for another 5-6 minutes or until internal temperature reaches 155°.

Assemble the burger: Bun, burger, cheese slices (2), bun. ***SHREDDED LETTUCE AND TOMATO ARE AVAILABLE UPON REQUEST*** Serve in 3# black non charge boat. Place fries next to burger in black boat.

***NOTE: Shredded lettuce and sliced tomato available upon request***

CHEESEBURGER WITH FRIES- SOUVENIR HELMET

- SOUVENIR TWINS HELMET (FULL SIZE) - FRENCH FRIES (8 OZ) - 2/1 HAMBURGER - HAMBURGER BUN - AMERICAN CHEESE SLICE (2) - LETTUCE/TOMATO (AVAILABLE UPON REQUEST)

Start with a pre-heated grill (350°). Place frozen burger patties on grill. Season with Montreal steak seasoning. Let cook 6-8 minutes, flip burgers and let cook for another 6-8 minutes or until internal temperature reaches 155°.

Assemble the burger: Bun, burger, cheese slices (2), bun.

To Serve: Place 8 oz French fries in Large Souvenir Twins Helmet, place assembled burger on top of fries. If guest requests lettuce and tomato, give them a pre-assembled lettuce/tomato set. FRIED CHICKEN SANDWICH WITH FRIES

- 3# BLACK NON-CHARGE BOAT - HAMBURGER BUN - BREADED CHICKEN BREAST PATTY - SHREDDED LETTUCE/TOMATO (AVAILABLE UPON REQUEST) - FRENCH FRIES (5 OZ)

Make sure fryer is pre-heated (350°). Fry breaded chicken patty for 5-7 minutes until it reaches internal temperature of 165° on meat thermometer.

Assemble sandwich: Bun, chicken breast patty, bun Serve in 3# black non charge boat. Place fries next to sandwich in black boat. If guest requests lettuce and tomato, give them a pre-assembled lettuce/tomato set.

CHICKEN TENDERS WITH FRIES-

- 2# RED PLAID BOAT - FRENCH FRIES (4 OZ) - 3 CHICKEN TENDERS

Make sure fryer is pre-heated (350°). Fry chicken tenders 4-6 minutes until internal temperature reaches 165°.

To Serve: 2# Red Plaid boat, 4 oz French fries, 3 chicken tenders. Ask guest if they would like a dipping sauce

CHICKEN TENDERS WITH FRIES- SOUVENIR HELMET

- SOUVENIR TWINS HELMET (FULL SIZE) - FRENCH FRIES (8 OZ) - 3 CHICKEN TENDERS

Make sure fryer is pre-heated (350°). Fry chicken tenders 4-6 minutes until internal temperature reaches 165°.

To Serve: Souvenir Twins Helmet, place 8 oz French fries in helmet, place 3 chicken tenders on top of fries. Ask guest if they would like a dipping sauce

BONELESS CHICKEN WINGS-

- BROWN WITH GREEN WRITING PAPER CUP - BONELESS CHICKEN CHUNKS (8 OZ) - SAUCE (BUFFALO OR BBQ) (3 OZ)

Fry chicken 7-10 minutes, (dark golden brown and internal temperature reaches 165°)

Place chicken in metal mixing bowl with either the buffalo or the BBQ sauce and toss until chicken is lightly coated

Fill brown/green cup with the sauced chicken (NOTE: Cup should be filled, but not so much that you need to give an additional boat to hold wings)

CHEESECURDS

- PAPER CANOE (YELLOW) - CHEESECURDS (5 OZ) (APPX 12-15 CURDS)

Assemble paper canoe.

Pre-heat fryers to 350°. Fry cheese curds 3-4 minutes until just golden, but cheese hasn’t started oozing out.

Serve in paper canoe. 5 oz (approximately 12-15 curds) (Not Heaping!)

SOUVENIR HELMET FRIES- NACHO CHEESE

SOUVENIR TWINS HELMET (MEDIUM SIZE) - FRENCH FRIES (8 OZ) - NACHO CHEESE (3 OZ)

Fry French Fries 4-6 minutes or until golden. Place 1 order of fries (8 oz) into helmet, top with nacho cheese. Serve with fork.

SOUVENIR HELMET FRIES- GARLIC

- SOUVENIR TWINS HELMET (MEDIUM SIZE) - FRENCH FRIES (8 OZ) - GARLIC SAUCE (2 OZ) - PARMESAN CHEESE

Fry French Fries 4-6 minutes or until golden. Place 1 order of fries (8 oz) into metal bowl and toss with garlic sauce. Place in helmet and lightly sprinkle with parmesan cheese, serve with fork.

FRENCH FRIES

- FRY CUP - FRENCH FRIES (5 OZ)

Fry French Fries 4-6 minutes or until golden. Using fry scoop, scoop fries into fry cup, filling cup

NACHOS

- 3# BLACK NON-CHARGE BOAT - NACHO CHIP BAG - 3.5 OZ PORTION CUP - NACHO CHEESE - JALAPEÑOS (OPTIONAL)

Fill portion cup with hot nacho cheese, place lid on cup. Place cup and bag of chips in black non-charge boat. Ask guest if they want jalapeños.

NACHO GRANDE

- WHITE BOWL - NACHO CHIPS (3 OZ.) USE BULK BAG- APPX 6 BOWLS/BAG - TACO MEAT (4 OZ) - NACHO CHEESE (3 OZ) - PICO DE GALLO (2 OZ) - SOUR CREAM (1 OZ) - JALAPEÑOS (OPTIONAL) - FORK

Once you get your brown hot box from the commissary, set up your work space creating an assembly line.

To serve: Place chips in white bowl, top with one level scoop of each of the following: Meat, Nacho Cheese, Pico de Gallo, and (Jalapeños Optional). Serve with fork.

HELMET GRANDE NACHOS

- BLUE TWINS HELMET - NACHO CHIPS (5 OZ.) USE BULK BAG- APPX 4 BOWLS/BAG - TACO MEAT (4 OZ) - NACHO CHEESE (3 OZ) - PICO DE GALLO (2 OZ) - SOUR CREAM (1 OZ) - JALAPEÑOS (OPTIONAL) - FORK

Once you get your brown hot box from the commissary, set up your work space creating an assembly line.

To serve: Place chips in blue twins helmet, top with one level scoop of each of the following: Meat, Nacho Cheese, Pico de Gallo, and (Jalapeños Optional). Serve with fork.

PRETZEL WITH CHEESE

- JUMBO SOFT PRETZEL - 2 OZ PORTION CUP - SAV-A-WRAP

Spray pretzel with water or Pam, Sprinkle with salt Run pretzels through impinger o Set speed around 6- might have to adjust accordingly o Bottom heat should be turned all the way up o Top heat around 6-7, again may have to adjust Fill portion cup with hot nacho cheese, place lid on cup. Can keep a handful prepared and in the pretzel warming display, depending on business.

Serve pretzel in blue/white sav-a wrap and ask guest if they would like cheese with it.

POPCORN (STAND)

- POPCORN BOXES - LARGE BAG BULK POPPED CORN

Fill boxes with popcorn from bulk bag, close top.

POPCORN (PORTABLES AND/OR STANDS WITH A POPPER)

- BULK POPCORN SEED - BULK POPPING OIL (BAG IN BOX) - FLAV-O-CAL - POPCORN BOXES - SOUVENIR BUCKET - MEGAPHONE CONTAINER - 32 OZ MEASURING CUP

Make sure all components are turned on (oil, kettle motor, kettle heat) Wait for machine to beep Pour in measured popcorn seed (32oz)- use provided measurer Push oil button (beeping should stop) Pour in 2 oz. flav-a-col (measure in 2 oz cheese cup) Push oil button 1-2 more times Wait for beep, dump popcorn Serve in the box or bucket (whatever the guest orders)

** When not popping corn, turn off kettle heat/motor

SOFT SERVE ICE CREAM- WAFFLE CONE

- WAFFLE CONE - SOFT SERVE (CHOCOLATE, VANILLA OR TWIST) - TOPPINGS (OPTIONAL)

Holding waffle cone in one hand underneath dispenser, wave finger or hand above the sensor on the side of the machine (DO NOT PUSH SENSOR, it is NOT A BUTTON) use opposite hand to pull lever for the flavor needed (no more than 45°, it is best to go slow and steady when filling cone). Ice cream should be no taller than 3 twirls above the cone

SOFT SERVE ICE CREAM- KIDDIE CONE

- CAKE CONE - SOFT SERVE (CHOCOLATE, VANILLA OR TWIST)

Holding cake cone in one hand underneath dispenser, wave finger or hand above the sensor on the side of the machine (DO NOT PUSH SENSOR, it is NOT A BUTTON) use opposite hand to pull lever for the flavor needed (no more than 45°, it is best to go slow and steady when filling cone). Ice cream should be no taller than 3 twirls above the cone

SOFT SERVE ICE CREAM- HELMET SUNDAE

- BLUE TWINS HELMET (SMALL) - SOFT SERVE (CHOCOLATE, VANILLA OR TWIST) - ASSORTED TOPPINGS (OPTIONAL)

Holding ice cream helmet in one hand underneath dispenser, wave finger or hand above the sensor on the side of the machine (DO NOT PUSH Sensor, it is NOT A BUTTON) wait until you hear the machine to turn on, use opposite hand to pull lever for the flavor needed (no more than 45°, it is best to go slow and steady when filling cone). Ice cream should be no taller than 3 twirls above the rim.

CHIP RACKS

- OLD DUTCH KETTLE CHIPS o ORIGINAL o BARBEQUE o JALAPEÑPO CHEDDAR o PEANUTS/ SEEDS/ CRACKER JACK

There are 4 rows, one row should be Original, one Barbeque, One with Jala peño Cheddar, and 1 with a mix of Peanuts, Seeds, and Cracker Jack (whatever the stand sells)

CONDIMENT CARTS

- KETCHUP - MUSTARD - RELISH - NAPKIN DISPENSERS

Each cart should have 2 sets of condiments (Set equals 1 ketchup, 1 relish, 1 mustard, 1 napkin dispenser). Back up product should be kept under the condiment cart to assist in changing product out when needed.