Tips & Tricks to Keep Your Equipment Season Ready!
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1 Tips & Tricks to Keep Your Equipment Season Ready! 2015
2 Learning Objective Familiarity with different types of maintenance activities Benefits of Preventive Maintenance (PM) Awareness & Challenges of PM Understanding & Using PM Programs School Food Service Equipment PM 10/28/2015 2
3 Types of Maintenance Breakdown Maintenance o Waiting until the equipment fails before serving Preventive Maintenance (PM) o (Time-based or run-based) Periodically inspecting, serving, cleaning, or replacing parts to prevent sudden failure Corrective or Predictive Maintenance o Can be planned or unplanned as well as occur before or after equipment breakdown. School Food Service Equipment PM 10/28/2015 3
4 Things to avoid Improper water use Neglecting filter changes Improper application or use Frayed, burnt power cords or exposed wiring Operating any equipment without knowing proper operation & use as outlined in the manual School Food Service Equipment PM 10/28/2015 4
5 Functions of School Food Service Receive/ Stock Prep Cook Hold Serve Point of Sale (POS) Clean Up Service Food or supplies arrive from distributor. All items are stocked according to temperature needs - Frozen, Chilled, Room Temp Food is madeready for cooking with tasks such as washing, chopping, mixing, or assembling of food items Food is brought to proper temperature through using equipment such as steamers, combi's, convection ovens, tilt skillets, or kettles. Based on temperature requirements, food is either held hot (chicken nuggets), chilled (salad), or at room temp (prewashed apple). Food is served to children through the serving line. Serving line could be mobile with the use of kiosks. Children have selected all their food items and are checked out with the use of a card, exchange of money, or through another method. After the meals are served, kitchen staff or custodial workers have to clean dining area and kitchen. Foodservice equipment requires preventive maintenance or repair. School Food Service Equipment PM 10/28/2015 5
6 Prep Food Cook Receive/Stock Hold Food Admin Serve Food Clean Up Check Out School Food Service Equipment PM 10/28/2015 6
7 Overall Food Service Equipment Receive Stock Prep Food Cook Hold Food Serve Food POS Clean Up Air Door Cashier Stand Drying Shelving Receiving scale Disposal Pass-thru Refrigerator Ice Machine Cash Register System Carts Racks & Shelving Exhaust Hood Pass-thru Heated Cabinet Hot & Cold Counters Clean & Soiled Dish Tables Walk-in Freezer/Cooler Blast Chiller Utility Dist. System Pass-thru Counter Cold Specialty Bars Kitchenware Dryer Work Tables Sinks 2-Burner Range Headed Holding Cabinets Plate Dispenser Dish Machine Pan Racks Carts Work Table Milk Dispenser Vapor Hood Slicers Steamer Beverage Merchandiser Food Processor Steam Kettle Beverage Counters Disposal Mixers Tilt Skillet Combi Oven Ice & Beverage Pulpers Proofer Reach-in Refrigerator Oven Microwave Cup Dispenser Can Opener Hot Water Dispenser Moisture Oven Tray/Silverware Cart Pot & Pan Wash Management Ice Cream Freezer School Food Service Equipment PM 10/28/2015 7
8 Water Use Receive Stock Prep Food Cook Hold Food Serve Food POS Clean Up Air Door Cashier Stand Drying Shelving Receiving scale Disposal Pass-thru Refrigerator Ice Machine Cash Register System Carts Racks & Shelving Exhaust Hood Pass-thru Heated Cabinet Hot & Cold Counters Clean & Soiled Dish Tables Walk-in Freezer/Cooler Blast Chiller Utility Dist. System Pass-thru Counter Cold Specialty Bars Kitchenware Dryer Work Tables Sinks 2-Burner Range Headed Holding Cabinets Plate Dispenser Dish Machine Pan Racks Carts Work Table Milk Dispenser Vapor Hood Slicers Steamer Beverage Display Food Processor Steam Kettle Beverage Counters Disposal Mixers Tilt Skillet Combi Oven Ice & Beverage Pulpers Proofer Reach-in Refrigerator Oven Fryer Cup Dispenser Can Opener Hot Water Dispenser Moisture Oven Microwave Tray/Silverware Cart Pot & Pan Wash Management Ice Cream Freezer School Food Service Equipment PM 10/28/2015 8
9 Water Benefits ocleans ocooking orecipes Disadvantages Contains minerals and solids such as calcium, iron, chlorine, chloramine, and silica sand o Damages equipment School Food Service Equipment PM 10/28/2015 9
10 Water Usage Schools use an average of 22,284 gallons per day of water Kitchens use an average of 5% (1,114 gallons) Southwest FL Water Management District ( One leaky faucet can waste up to 2,000 gallons of water per year! Additional Resources Conserve Water Georgia Alliance for Water Efficiency Sustainable Kitchen, Water Saving Tips School Food Service Equipment PM 10/28/
11 Things to avoid Improper application/use Neglecting filter changes Neglecting scale buildup Frayed, burnt power cords or exposed wiring Operating any equipment without knowing proper operation & use as outlined in the manual School Food Service Equipment PM 10/28/
12 Kitchen Tips on Saving Water An average of 5% of the water used in schools is used in kitchen areas. Adjust ice machines to dispense less ice if it s being wasted. Presoak utensils and dishes in basins of water, rather than in running water. Run lemons/lemon peels and ice in your disposers/puplers Replace automatic shut-off spray nozzles, which can use as much as 4.5 gallons of water each minute, with low-volume nozzles using 2.0 gallons per minute. Turn off food preparation faucets that are not in use. Replace dish machines with more energy and water efficient dish machines. School Food Service Equipment PM 10/28/
13 PM Water Use Equipment Steamers, Combi Ovens, Warewash machines De-limed on a regular basis Filter & Softeners Keep compartment drains clean and debris free Leave doors open at the end of the day Pulpers, Disposers & Power Wash Sinks Cleans drains, remove solid debris School Food Service Equipment PM 10/28/
14 PM Water Use Equipment Ice Machines De-limed on a regular basis Filter changes Keep compartment drains clean and debris free School Food Service Equipment PM 10/28/
15 Warewash Checklist School Food Service Equipment PM 10/28/
16 Warewash Checklist School Food Service Equipment PM 10/28/
17 PM Leaks Pre-rinse hose Keep compartment drains clean and debris free Crumb strainers installed and used Automatic faucets working School Food Service Equipment PM 10/28/
18 Equipment with Utilities Receive Stock Prep Food Cook Hold Food Serve Food POS Clean Up Air Door Cashier Stand Drying Shelving Receiving scale Disposal Pass-thru Refrigerator Ice Machine Cash Register System Carts Racks & Shelving Exhaust Hood Pass-thru Heated Cabinet Hot & Cold Counters Clean & Soiled Dish Tables Walk-in Freezer/Cooler Blast Chiller Utility Dist. System Pass-thru Counter Cold Specialty Bars Kitchenware Dryer Work Tables Sinks 2-Burner Range Headed Holding Cabinets Plate Dispenser Dish Machine Pan Racks Carts Work Table Milk Dispenser Vapor Hood Slicers Steamer Beverage Merchandiser Food Processor Steam Kettle Beverage Counters Disposal Mixers Tilt Skillet Combi Oven Ice & Beverage Pulpers Proofer Reach-in Refrigerator Convention Oven Fryer Cup Dispenser Can Opener Hot Water Dispenser Moisture Oven Microwave Tray/Silverware Cart Pot & Pan Wash Management Ice Cream Freezer School Food Service Equipment PM 10/28/
19 General Knobs, hinges and handles in good condition Gas flames a steady blue o Is the area free of flammable material Electric equipment is it in good working order o Condition of controls, no exposed wires or frayed cord/plugs School Food Service Equipment PM 10/28/
20 Food Prep and Cooking Receive Stock Prep Food Cook Hold Food Serve Food POS Clean Up Air Door Cashier Stand Drying Shelving Receiving scale Disposal Pass-thru Refrigerator Ice Machine Cash Register System Carts Racks & Shelving Exhaust Hood Pass-thru Heated Cabinet Hot & Cold Counters Clean & Soiled Dish Tables Walk-in Freezer/Cooler Blast Chiller Utility Dist. System Pass-thru Counter Cold Specialty Bars Kitchenware Dryer Work Tables Sinks 2-Burner Range Headed Holding Cabinets Plate Dispenser Dish Machine Pan Racks Carts Work Table Milk Dispenser Vapor Hood Slicers Steamer Beverage Merchandiser Food Processor Steam Kettle Beverage Counters Disposal Mixers Tilt Skillet Combi Oven Ice & Beverage Pulpers Proofer Reach-in Refrigerator Convention Oven Conveyor Oven Cup Dispenser Can Opener Hot Water Dispenser Moisture Oven Microwave Tray/Silverware Cart Pot & Pan Wash Management Ice Cream Freezer School Food Service Equipment PM 10/28/
21 Prep Equipment Power cord & plug Excessive wear on parts Vibration or noise Lubrication per specs Review manual for proper operation School Food Service Equipment PM 10/28/
22 Prep Equipment Checklist School Food Service Equipment PM 10/28/
23 Prep Equipment Checklist School Food Service Equipment PM 10/28/
24 Power Cord Inspection School Food Service Equipment PM 10/28/
25 Cooking Equipment Inspect doors for proper operation Temperatures w/in 15 O F Flues not obstructed Steam Boiler draining when shut down, timers, steam entering cavity Clean interiors, obstruction of steam. School Food Service Equipment PM 10/28/
26 Cooking Checklist School Food Service Equipment PM 10/28/
27 Cooking Checklist School Food Service Equipment PM 10/28/
28 Equipment that has refrigeration Receive Stock Prep Food Cook Hold Food Serve Food POS Clean Up Air Door Cashier Stand Drying Shelving Receiving scale Disposal Pass-thru Refrigerator Ice Machine Cash Register System Carts Racks & Shelving Exhaust Hood Pass-thru Heated Cabinet Hot & Cold Counters Clean & Soiled Dish Tables Walk-in Freezer/Cooler Blast Chiller Utility Dist. System Pass-thru Counter Cold Specialty Bars Kitchenware Dryer Work Tables Sinks 2-Burner Range Headed Holding Cabinets Plate Dispenser Dish Machine Pan Racks Carts Work Table Milk Dispenser Vapor Hood Slicers Steamer Beverage Merchandiser Food Processor Steam Kettle Beverage Counters Disposal Mixers Tilt Skillet Combi Oven Ice & Beverage Pulpers Proofer Reach-in Refrigerator Oven Fryer Cup Dispenser Can Opener Hot Water Dispenser Moisture Oven Microwave Tray/Silverware Cart Pot & Pan Wash Management Ice Cream Freezer School Food Service Equipment PM 10/28/
29 Refrigeration Are temperatures within 5+/- degrees of the desired setting Are motors noisy Door gaskets worn or torn Condensers and compress coils and fins clean to allow free flow of air Strip curtains in place and in good repair School Food Service Equipment PM 10/28/
30 Refrigeration Keep evaporator coils (cold air) and condenser coils (warm air) clean. Never obstruct air flow of fans Never place un-refrigerated /heated product in designed for storage equipment, use ice baths or blast chill/freeze equipment. Do not overstock storage units with product, air should move freely around all items, especially sides and bottom. Inspect door gaskets should seal outside air completely. Gaps will have big impact on performance. School Food Service Equipment PM 10/28/
31 Refrigeration Checklist School Food Service Equipment PM 10/28/
32 Refrigeration Checklist School Food Service Equipment PM 10/28/
33 Equipment needs to be cleaned properly Receive Stock Prep Food Cook Hold Food Serve Food POS Clean Up Air Door Cashier Stand Drying Shelving Receiving scale Disposal Pass-thru Refrigerator Ice Machine Cash Register System Carts Racks & Shelving Exhaust Hood Pass-thru Heated Cabinet Hot & Cold Counters Clean & Soiled Dish Tables Walk-in Freezer/Cooler Blast Chiller Utility Dist. System Pass-thru Counter Cold Specialty Bars Kitchenware Dryer Work Tables Sinks 2-Burner Range Headed Holding Cabinets Plate Dispenser Dish Machine Pan Racks Carts Work Table Milk Dispenser Vapor Hood Slicers Steamer Beverage Merchandiser Food Processor Steam Kettle Beverage Counters Disposal Mixers Tilt Skillet Combi Oven Ice & Beverage Pulpers Proofer Reach-in Refrigerator Oven Conveyor Oven Cup Dispenser Can Opener Hot Water Dispenser Moisture Oven Microwave Tray/Silverware Cart Pot & Pan Wash Management Ice Cream Freezer School Food Service Equipment PM 10/28/
34 Stainless Steel IS susceptible to rusting o Mechanical Abrasion o Deposits from Water Chlorides and Chlorines o Corrosion or Pitting may occur with excessive Bleach o Do not use METAL scrubby pads School Food Service Equipment PM 10/28/
35 Top Ten Tips 1. Clean all equipment daily 2. Reference the owner s manual 3. Fill out and return the warranty card 4. Educate employees on the proper use of the equipment 5. Perform thorough cleaning on a regular basis 6. Regularly inspect your equipment 7. Replace broken or worn out parts 8. Be careful with DIY fixes 9. Follow chemical instructions 10. Properly care for stainless steel School Food Service Equipment PM 10/28/
36 Finding Waldo School Food Service Equipment PM 10/28/
37 Model & Serial # Search School Food Service Equipment PM 10/28/
38 Finding Waldo School Food Service Equipment PM 10/28/
39 Finding Waldo School Food Service Equipment PM 10/28/
40 Preventive Maintenance Plan 1. Do you have a maintenance plan? 2. Review your plan 3. Prioritize maintenance 4. Train your staff 5. Implement 1. Register all assets 2. Prioritize by degree of importance 3. Life Cycle - Replacement Cost 4. Engage the entire staff 5. Monitor equipment performance School Food Service Equipment PM 10/28/
41 School Food Service Equipment PM 10/28/
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