This training is conducted by the National Food Service Management Institute

1. This training is conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

2. Lesson Three How to Keep Equipment Running NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

3. 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 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

4. 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 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

5. 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 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

6. Do you know the location of the equipment file? • What do we keep in the equipment file? • Have you read the owner’s manual for equipment you use? • Could we learn something by reading the owner’s manual? • What is our biggest equipment cleaning and maintenance challenge? NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

7. Equipment Record Files • An equipment record • An owner’s 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 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

8. Preventative Maintenance • Cleaning on a regular schedule • Inspection to identify problems • Lubrication of moving parts • Adjustments to equipment for proper operation NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

9. Report All Mechanical Problems • Leaking seals • Unusual noises • Loose hinges, screws, nuts, or bolts • Changes in performance NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

10. 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? NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

11. Calibration • Readouts • Thermostats • Thermometers • Dials Employees should not hesitate to ask for assistance if they feel they are not qualified to calibrate equipment. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

12. Potential problems can be identified while cleaning equipment by carefully inspecting it as you clean. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

13. 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

14. 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

15. 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

16. 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

17. 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

18. 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

19. Steam Jacketed Kettle • A steam-jacketed kettle has a boiler and must be de-limed like a steamer. • Follow the instructions in the owner’s manual for maintenance. • Check vacuum and water levels daily. Add water as necessary. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

20. 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

21. 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 owner’s 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

22. 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

23. Oven and Range Oven • Keep the oven’s 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

24. 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

25. Convection Oven • Proper ventilation must be available. • Check for proper and even fan rotation as shown in the owner’s manual. • If the fan is rotating in the opposite direction than the owner’s manual says it should, report the problem to a supervisor. • Check fan switch for proper operation. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

26. Refrigerator, Freezer, or Blast Chiller (Reach-In) • Clean the condenser coils as directed by the owner’s manual. • Check gaskets and report them to management for replacement when they start to harden or leak. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

27. 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

28. 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 owner’s manual. • A master cleaning schedule should be developed for every kitchen. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

29. Master Cleaning Schedule • Master cleaning schedule includes: • Employee names • Days of the week • Items/Areas to be cleaned • An employee verification space NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

30. 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

31. 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

32. 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 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

33. 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 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

34. Equipment Focused SafetyMany pieces of equipment have specific dangers associated with their use. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

35. 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

36. Equipment Focused Safety: Oven • Burns (temperatures can reach over 500° F) • Use long baker’s 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

37. Equipment Focused Safety:Tilting 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

38. 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. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

39. Each employee must take responsibility for safety. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

40. National Food Service Management InstituteThe University of Mississippi • Mission: To provide information and services that promote the continuous improvement of child nutrition programs • Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently