Corn Dogs

Quick Reference

Product	Receiving	Thaw Time	Cook Temp	Cook Time	Internal Cook Temp	Quality Serving	Hold Time
Corn Dogs	Freezer	48 hours	350°F	5 1/2 minutes	155°F	150°F – 160°F	7 days- cooler 1 hour- cooked

HEALTH & SAFETY

• Never thaw food at room temperature. Food must be thawed in the walk-in cooler at 34°F – 41°F.
• Always wear Food-Mitt gloves when handling raw corn dogs

Tools

Fry basket	2- ½ size 2” deep pans with grates
Red tongs	QA tags
Fry basket press	1/3 size 6” deep pan with lid
Dissolvable labels

ROTATING

When corn dogs are rotated from the walk-in freezer to the walk-in cooler, use a sharpie marker to mark the box of the container with the following information:

• Pulled By Date/Time: Date & Time that it is removed from the walk-in freezer
• Ready By Date/Time: Exactly 48 hours from the pulled by date & time
• Use By date/Time: 7 days from the pull by date & time

Example:
Pulled by date/time: 7-1-25 8:00 A.M.
Ready by date/time: 7-3-25 8:00 A.M.
Use by date/time: 7-7-25 8:00 A.M.

PREPARING

• CORN DOGS ARE COOKED FROM A THAWED STATE
• COMMUNICATE WITH BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK
• Rotate corn dogs from walk-in cooler to a 1/3 size 6-inch-deep pan
• Place a dissolvable label on the slotted lid
• Use a sharpie to mark the “Use By” date on the dissolvable label
• Using two Food-Mitt gloves, take the amount of corn dogs to be cooked from the reach-in cooler
• Corn dogs should be cooked in an open fry basket

Steps for loading corn dogs into a fry basket:

• Begin by placing one row of uncooked corn dogs into the fryer with the sticks facing the middle of the basket
• Continue placing uncooked corn dogs in the basket on top of each other with sticks facing the middle of the basket until you have the proper amount of corn dogs to be cooked in the basket
• NO MORE THAN 12 CORN DOGS CAN BE COOKED IN THE FRY BASKET

• Remove the Food-Mitt gloves by shaking them off into a garbage can. do not touch the gloves.
• Lower the basket into the shortening
• Shake the basket side to side two times to prevent corn dogs from sticking together
• Place the fry basket press on top of the corn dogs
• Press corn dog button that is set for 5 ½ minutes
• When the timer sounds, press the button and lift the basket from the shortening. Drain for 5 seconds.
• Place the fry basket press onto a biscuit pan on the shelf above the fryers
• Take the ½ size pan with grate to the fryer to load cooked corn dogs
• Use red tongs to place the corn dogs into a ½ size 2” deep pan with a ½ size grate
• Place ½ of the corn dogs into the ½ size 2” deep pan with the sticks facing away from you
• Place the 2nd ½ of corn dogs into the ½ size pan with the sticks facing you

HOLDING

• You can hold up to 12 corn dogs in the ½ size pan
• Corn dogs will hold for 1 hour. Use dissolvable label to indicate hold time.
• Ensure the sandwich bin is set at 5 for the top heat. The bottom heat should be set to OFF.
• You can place two ½ size pans in the sandwich bin.
• Place one pan directly behind the other pan so that you can rotate the oldest pan to the front of the holding bin.
• If using two ½ size pans in the holding bin the oldest pan of corn dogs should be closest to the frontline. When this pan is empty remove and slide the back pan forward.
• Newest corn dogs should always be in the back pan

SERVING

ONE CORN DOG

• Dine-in: Using red tongs place the corn dog on a lined 3-pound food tray. Place onto a lined serving tray.
• Dine-out: Using red tongs place the corn dog on a lined 3-pound food tray. Place the 3-pound food tray into a 6 LB bag. Serve with one napkin.

SERVING 2 CORN DOGS, FRIES & PIE

• Using red tongs, place 2 corn dogs into a lined 3-pound food tray. Place them in a “V” shape.
• Pour the fries in between the “V” shape
• Dine in: Place the 3-pound food tray on a lined serving tray. Place pie onto serving tray.
• Dine out: Place the 3-pound tray into a 6 LB bag. Slide the pie into the 6 LB bag beside the 3-pound food tray. Serve with 2 napkins.
• Serve with customer’s choice of ketchup or mustard

SERVING 3 CORN DOGS, FRIES & PIE

• Using red tongs, place 3 corn dogs into a lined 3-pound food tray.
• Dine in: Place the 3-pound food tray on a lined serving tray. Place onto serving tray.
• Dine out: Place the 3-pound tray into a 6 LB bag. Place fry & pie into a 6lb bag. Serve with 2 napkins.
• Serve with customer’s choice of ketchup or mustard

CORN DOGS CATERING

HALF DOZEN	DOZEN
Place a deli liner at the bottom of a 9-inch box.	Place a deli liner at the bottom of a Family Chicken Box.
Place three Corn Dogs in the box.	Place six Corn Dogs in the box.
Place a second deli liner over the first layer of Corn Dogs.	Place a second deli liner over the first layer of Corn Dogs.
Place three additional Corn Dogs on top of the second deli liner.	Place six additional Corn Dogs on top of the second deli liner.
Confirm the total number is six Corn Dogs.	Confirm the total count is twelve Corn Dogs.
Close the 9-inch box and place it into a t-shirt bag.	Close the Family Chicken Box and place it into a t-shirt bag.
Place ketchup and mustard packets upon request with six napkins into a 6lb bag.	Place ketchup and mustard packets upon request with twelve napkins into a 6lb bag.
Place the 6lb bag on top of the box inside the t-shirt bag.	Place the 6lb bag on top of the box inside the t-shirt bag.

Key Notes:

• Use exactly two deli liners (one between layers).
• Place Corn Dogs evenly in each layer to prevent shifting or crushing.
• Verify total count is before closing the box.
• Ensure box is properly closed and secure before bagging.
• Do not place condiments inside the box.
• Place ketchup and mustard packets in a 6lb. bag.
• Place 9-inch or Family Chicken Box in a t-shirt bag and place the 6lb bag on top of the box.