New Restaurant Guide

Combi Oven Playbook

1 Combi Oven Overview

While All Day Breakfast 2.0 Expanded Menu is not contingent upon having a Combi Oven, early test results show it significantly  decreases operational complexity in the kitchen. The Combi Oven also opens us up for various opportunities such as Kitchen of the  Future.  Combi Ovens are currently validated for use as a convection oven for our existing baked goods (biscuits, pies, cookies, etc.) and  protein (grilled chicken, bacon, round & folded eggs, etc.) products.  Stations guides and training are available on AccessMCD.  This “Play Book” is designed to provide an overview of the equipment, operational considerations, deployment considerations, and  the ordering & installation process for the Combi Oven. The appendix provides support information for the context of the Play Book  including spec sheets, elevations, and process flow charts.  It is essential that you read this entire playbook to ensure you understand the scope of work, required equipment, and your  responsibilities so you can select the appropriate installation option and equipment for your restaurant.

2 Equipment and Estimated Costs

Combi Oven and Ventless Hood System

TOTAL ESTIMATED EQUIPMENT COST: $14,700 ‐ $17,400 Equipment Only: $13,200‐$14,800  Smallwares: TBD  Taxes & Shipping: $1,500‐$2,600 

TOTAL ESTIMATED VARIABLE COSTS (Restaurant Specific): $1,500 ‐ $17,700 Leasehold Improvement Cost: $1,500‐$10,000  Survey & Kitchen Drawings: $3100  Permit Cost: $500 (if needed)  Architectural Drawings: ~$4100 (if needed) 

MANAGED INSTALLATION SERVICE COSTS (Franke or H&K): Kitchen Equipment Suppliers will provide their standard installation services as listed below:   Project status communications to the Owner Operator or their designee   Conducting survey and developing restaurant drawings to accurately depict the specific scope of work for a  given site (including slip sheets with rough‐ins for electrical and plumbing)   Delivery of equipment to the restaurant on day of install   Hire / manage third party to manage Installation of new electrical power and relocation of existing power (if needed)   Hire / manage third party to manage Installation of water feeds to the combi oven (if needed, installation of  new floor sink is not included)   Hire / manage third party to manage Installation of the new stainless steel table & the combi oven as well as the  relocation of existing equipment   Project sign‐off by site manager or Owner Operator 

IMPORTANT: The Combi Oven requires a ventless or vented hood solution. The costs above are for a ventless system. Exhaust hood with  external fan maybe required by some local municipalities at an additional cost.

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