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Production Planning

Sample Production Chart/Cooking Log

Notes:
  1. Based on a 4hr hold period in a hotcase
  2. Chicken should be skewered 15 minutes prior to the end of cook to ensure minimal downtime between loads
  3. Actual volumes and cooking schedules are determined based on historical sales and can be adjusted daily to meet peak demands
START COOKING AT 7:00 A.M.

Oven 1Oven 2






Start Cook TimeNumber of ChickensNumber of ChickensCavity Temp End of CookProduct TempTime In OvenTime Out of OvenTime in Hot CaseTime Out Hot CaseShrink









 
7:0016 520183 - 1877:008:308:4512:45 
7:15         
7:30         
7:45         
8:00 16520183 - 1878:009:309:451:45 
8:15         
8:30         
8:4532 520183 - 1878:4510:1510:302:30 
9:00         
9:15         
9:30         
9:45 32520183 - 1879:4511:1511:303:30 
10:00         
10:15         
10:30         
10:45         
11:0032 520183 - 18711:0012:3012:454:45 
11:15         
11:30         
11:45         
12:00 32520183 - 18712:001:301:455:45 
12:15         
12:30         
12:45         
13:00         
13:1532 520183 - 1871:152:453:007:00 
13:30         
13:45         
14:00         
14:15         
14:30 32520183 - 1872:304:004:158:15 
14:45         
15:00         
15:15         
15:3032 520183 - 1873:305:005:159:15 
15:45         
16:00         
16:15         
16:30         
16:45 32520183 - 1874:456:156:3010:00 
17:00         
17:15         
17:30         
17:4532 520183 - 1875:457:157:3010:00 
18:00         
18:15         
18:30         
18:45         
19:00         
19:15         
19:30         
19:45         
20:00         
20:15         
20:30         
Total Chickens:
144144