Hot Dog

Day Prior To Service

1. Pull buns from the freezer to dry storage.
2. Spray sheet pans with pan spray and place frozen hotdogs in a single layer.
3. Return hot dogs to freezer until day of service.

Day Of Service

1. On the day of service, immediately move hotdogs to the cooler to thaw.

Allowing the hotdogs to thaw in the cooler the morning of service prevents them from drying out while cooking.

2. Place buns, bagged, in warmer to heat.
3. Cook hotdogs in oven at 350°F for 10-12 minutes. Shake the pans halfway through baking for even browning.

Cooking hotdogs in the oven guarantees a juicy, flavorful end product.

Cook to 135°F or higher. Commercially processed, ready-to-eat food that will be hot held for service must reach a minimum internal temperature of 135°F or higher.

4. Assemble hotdogs by placing one hotdog in each bun.

No bare hand contact with ready to eat food.

5. Spray the buns with pan spray. This creates a nice shine.
6. Hot hold hotdogs, covered, in proofer until served.

Hold at 135°F or above.

Hotdogs should be batch cooked every 30-35 minutes throughout service to maintain flavor, juiciness, texture, and appearance.