NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

1
Lesson Three

• How to Keep Equipment Running

2
Properly Cleaned and Maintained Equipment

• Is essential to preparing safe and nutritious
  food
• Creates a safer work environment for employees
• Keeps production equipment operating at peak
  performance
• Produces food as anticipated in standardized
  recipes

3
In order to maintain equipment in good working
order, all food service operation employees
should

• Report small repairs needed as soon as possible
• Know that standardized recipes will not cook food
  satisfactorily if equipment is not operating
  properly
• Help by doing thorough preventative maintenance
  as requested

4
Lesson Objectives

• Demonstrate an understanding of preventative
  maintenance
• Explain safety precautions and recommendations
  for major pieces of equipment
• Utilize proper cleaning procedures for different
  types of equipment

5

• Do you know the location of the equipment file?
• What do we keep in the equipment file?
• Have you read the owners manual for equipment
  you use?
• Could we learn something by reading the owners
  manual?
• What is our biggest equipment cleaning and
  maintenance challenge?

6
Equipment Record Files

• An equipment record
• An owners manual
• Warranty information and purchase date
• Model and serial number
• Special agreement or maintenance agreements with
  expiration dates
• Phone number of dealer or manufacturer contact
• Name and contact information for repairs

7
Preventative Maintenance

• Cleaning on a regular schedule
• Inspection to identify problems
• Lubrication of moving parts
• Adjustments to equipment for proper operation

8
Report All Mechanical Problems

• Leaking seals
• Unusual noises
• Loose hinges, screws, nuts, or bolts
• Changes in performance

9

• Is there equipment in our food service operation
  that does not operate properly or is broken?
• Is there a way to test if equipment is working
  properly?
• Is the current preventative maintenance program
  working?

10
Calibration

• Readouts
• Thermostats
• Thermometers
• Dials

Employees should not hesitate to ask for
assistance if they feel they are not qualified to
calibrate equipment.
11
Potential problems can be identified while
cleaning equipment by carefully inspecting it as
you clean.
12
Slicer

• Keep blades sharp.
• Make sure motor air flow holes are clear.
• Lubricate units with oil or grease regularly.
• Make sure protective guards are correctly in
  place.
• Disconnect power source when removing blades.

13
Mixer

• Look for leaks around seals.
• Listen for noises that seem unusual.
• Air flow holes into the motor should be kept free
  of dirt and debris.

14
Food Chopper

• Keep blades sharp.
• Make sure motor air flow holes are clear.
• Units that have oil and grease fittings should be
  lubricated regularly.
• Make sure to assemble and tighten all attachments
  properly.

15
Food Processor

• Look for leaks around seals.
• Listen for noises that seem unusual.
• Any air flow holes into the motor should be kept
  free of dirt and debris.
• Keep blades sharp.

16
Vertical Cutter/Mixer

• Look for leaks around seals.
• Listen for noises that seem unusual.
• Any air flow holes into the motor should be kept
  free of dirt and debris.
• Keep blades sharp.
• Lubricate all latches and hinges regularly.

17
Steamer

• Remove metal grates, pan guides, and food filters
  for cleaning in all models.
• De-lime on a regular basis and use approved
  de-liming chemicals as recommended by the
  manufacturer.
• Clean food filters regularly. Food filters are
  in the back of the compartment on some models.
• Leave doors open after cleaning for drying.
• Check seals for cracks.

18
Steam Jacketed Kettle

• A steam-jacketed kettle has a boiler and must be
  de-limed like a steamer.
• Follow the instructions in the owners manual for
  maintenance.
• Check vacuum and water levels daily. Add water as
  necessary.

19
Tilting Skillet (Braising Pan)

• Check electrical and/or gas connections monthly.
• Report any loose or frayed connections to the
  site manager as soon as possible.

20
Deep Fat Fryer (Gas)

• Adjust the air shutters as necessary to keep the
  efficient blue flame.
• Scrub the fry pot and fire tubes as instructed in
  the owners manual.
• Calibrate thermostats monthly.
• Make sure the air vent is not blocked.
• Filter oil as necessary to maintain good taste.
• Inspect fire pots annually.
• Boil out as directed.

21
Deep Fat Fryer (Electric)

• Let unit cool before filtering oil.
• Boil out as directed.
• Calibrate thermostats monthly.
• Filter oil as necessary to maintain good taste.

22
Oven and Range Oven

• Keep the ovens cavity clean.
• Keep all types of ovens level. Ovens that are not
  level cook unevenly and cause parts to break
  faster.
• Report worn hinges or weak springs.
• Leave door open after cleaning if it uses any
  type of gasket as a door seal.
• Avoid getting caustic cleaners on the thermostat
  tube.
• Thermostats on gas ovens should be inspected and
  calibrated monthly.
• Check gas burners regularly. Adjust air shutters
  to get the blue flame.

23
Deck Oven

• A damp cloth should be used to remove crumbs from
  a cool deck oven.
• Chemical cleaners must not be used on deck ovens.
• Do not splash cool water on hot decks.

24
Convection Oven

• Proper ventilation must be available.
• Check for proper and even fan rotation as shown
  in the owners manual.
• If the fan is rotating in the opposite direction
  than the owners manual says it should, report
  the problem to a supervisor.
• Check fan switch for proper operation.

25
Refrigerator, Freezer, or Blast Chiller (Reach-In)

• Clean the condenser coils as directed by the
  owners manual.
• Check gaskets and report them to management for
  replacement when they start to harden or leak.

26
Dish Machine

• Make sure proper temperatures are reached during
  operation. Report problems immediately.
• Use temperature tapes to check temperatures.
• When cleaning, check the spray holes in the spray
  arms.
• Make sure the spray arms move freely.
• Check for leaks in the vacuum breaker, the fill
  valve, plumbing, and tank.
• Check curtains to make sure they are not hard or
  brittle.

27
Master Cleaning Schedule

• Cleaning is important to a preventative
  maintenance plan.
• Regular cleaning will make equipment last longer.
• Potential problems can be easily spotted during
  routine cleaning with a careful inspection.
• Cleaning recommendations can be found in the
  owners manual.
• A master cleaning schedule should be developed
  for every kitchen.

28
Master Cleaning Schedule

• Master cleaning schedule includes
• Employee names
• Days of the week
• Items/Areas to be cleaned
• An employee verification space

29
How to Get Things Running Again

• Follow safety precautions.
• Inspect the equipment.
• If problem is something that cannot be solved
  easily, check the equipment record file.

30

• Before doing any type of maintenance, employees
  should be aware of the warranty on equipment. It
  is very possible that in attempting a repair, the
  warranty could be voided, making additional
  repairs costly. Always check with a supervisor
  before performing maintenance.

31
Emergency Situations

• All food service employees should know
• Where to find emergency numbers
• Where the fire alarm is located
• How to start the fire suppression system
• Where the exits from the kitchen and/or cafeteria
  are located
• Where to find the main gas shut off valve
• How to use a fire extinguisher

32
Important phone numbers are posted in a prominent
location.

• 911 (or equivalent)
• Fire Department
• Police
• Medical Services
• Main Food Service Operation Office
• Poison Control
• Health Department

33
Equipment Focused SafetyMany pieces of
equipment have specific dangers associated with
their use.
34
Equipment Focused Safety Fryer

• Slips and falls
• Place a cart beside fryer.
• Install a splatter guard.
• Use a non-slip mat.
• Lifting injuries
• Dip out fry pots to smaller containers.
• Use a cart to move filled pots.
• Burns
• Wait until oil is cool before cleaning or
  changing it.
• Grease fires
• Set thermostats at 350 F - 370 F.
• Use the exhaust hood.

35
Equipment Focused Safety Oven

• Burns (temperatures can reach over 500 F)
• Use long bakers gloves.
• Consider high quality mitts and potholders that
  protect when wet.
• Lifting injuries
• Take your time.
• Lift correctly using the legs.
• Use carts with locking wheels.
• Allow room around the oven for maneuvering.

36
Equipment Focused SafetyTilting Skillet
(Braising Pan)

• Burns (temperatures can reach over 500 F)
• Open lids slowly.
• Use mitts.
• Use appropriate utensils.
• Stir slowly to prevent splashing.
• Pour carefully and slowly.
• Cool before cleaning.
• Lifting injuries
• Take your time.
• Lift correctly using the legs.
• Use carts with locking wheels.
• Allow room around the skillet for maneuvering.

37
Equipment Focused Safety Steamer
Steam has six times as much heat as boiling
water. Steam transfers heat instantly.

• Burns
• Open doors slowly.
• Stand behind the door and pull open.
• Use oven mitts to remove product.
• Cool before cleaning.

38
Each employee must take responsibility for safety.