What is the maximum depth you can stack stage-1 cooked bacon on parchment paper?

In a back-of-house setting, particularly in a high-volume kitchen like IHOP, it is essential to maintain proper food safety and quality standards. Stacking cooked bacon on parchment paper helps in managing grease and moisture while ensuring the bacon remains crisp. The guideline of stacking to a maximum depth of 3 inches is established to ensure that the bacon remains heated properly and does not become soggy due to moisture accumulation. This depth allows for adequate air circulation around the bacon, promoting even heating and maintaining quality.

Exceeding this depth may lead to layers of bacon at the bottom not being properly heated or allowed to release moisture, resulting in a less desirable texture and possible food safety concerns. Such protocols are crucial in maintaining the quality of food served to guests and ensuring compliance with health and safety standards in the kitchen.