Tips & Tricks to Keep Your Equipment Season Ready!...Types of Maintenance • Breakdown Maintenance...

Tips & Tricks to Keep Your Equipment Season Ready!

2015

Learning Objective • Familiarity with

different types of maintenance activities

• Benefits of Preventive Maintenance (PM)

• Awareness & Challenges of PM

• Understanding & Using PM Programs

10/28/2015 School Food Service Equipment PM 2

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.


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


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 made-ready 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 (pre-washed 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.


Receive/Stock

Prep Food

Cook

Hold Food

Serve Food

Check Out

Clean Up

Admin

Overall Food Service Equipment

Management

Disposal

Pulpers

Hand Sink

Disposal

Air Door

Racks & Shelving

Walk-in Freezer/Cooler

Faucets

Receive Stock Prep Food

Hand Sink

Cook Hold Food Serve Food POS Clean Up

Pass-thru Counter

Pass-thru Refrigerator

Pass-thru Heated Cabinet

Hand Sink

2-Burner Range

Utility Dist. System

Exhaust Hood

Faucets

Hand Sink

Headed Holding Cabinets

Hot & Cold Counters

Ice Machine

Cold Specialty Bars

Hand Sink

Plate Dispenser

Drying Shelving

Cash Register System Carts

Cashier Stand

Clean & Soiled Dish Tables

Vapor Hood

Dish Machine

Faucets

Kitchenware Dryer Blast Chiller

Work Tables Sinks

Pan Racks Carts

Slicers

Food Processor

Mixers

Reach-in Refrigerator

Hot Water Dispenser

Proofer

Can Opener

Tilt Skillet

Steam Kettle

Steamer

Work Table

Moisture Oven

Oven

Combi Oven

Microwave

Beverage Merchandiser

Milk Dispenser

Beverage Counters

Ice & Beverage

Cup Dispenser

Tray/Silverware Cart

Ice Cream Freezer

Pot & Pan Wash

Receiving scale


Water Use

Management

Disposal

Pulpers

Hand Sink

Disposal

Air Door

Racks & Shelving


Faucets


Hand Sink


Pass-thru Counter



Hand Sink

2-Burner Range


Exhaust Hood

Faucets

Hand Sink


Hot & Cold Counters

Ice Machine

Cold Specialty Bars

Hand Sink

Plate Dispenser

Drying Shelving


Cashier Stand


Vapor Hood

Dish Machine

Faucets

Kitchenware Dryer

Faucets

Blast Chiller

Work Tables Sinks

Pan Racks Carts

Slicers

Food Processor

Mixers


Hot Water Dispenser

Proofer

Can Opener

Tilt Skillet

Steam Kettle

Steamer

Work Table

Moisture Oven

Oven

Combi Oven

Fryer

Beverage Display

Milk Dispenser

Beverage Counters

Ice & Beverage

Cup Dispenser


Ice Cream Freezer

Pot & Pan Wash Microwave

Receiving scale


Water

Benefits Disadvantages


oCleans oCooking oRecipes

• Contains minerals and solids such as calcium, iron, chlorine, chloramine, and silica “sand”

oDamages

equipment

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

(http://www.swfwmd.state.fl.us/conservation/waterwork/checklist-school.html)

Additional Resources Conserve Water Georgia http://www.conservewatergeorgia.net/ Alliance for Water Efficiency http://www.allianceforwaterefficiency.org/Schools_K_-_12.aspx Sustainable Kitchen, Water Saving Tips http://www.sustainablefoodequipment.com/water-savings/learn-best-practices/articles/water-saving-tips-for-foodservice-operations/

One leaky faucet can waste up to 2,000

gallons of water per year!

http://www.swfwmd.state.fl.us/conservation/waterwork/checklist-school.html�



http://www.conservewatergeorgia.net/�

http://www.allianceforwaterefficiency.org/Schools_K_-_12.aspx�

http://www.sustainablefoodequipment.com/water-savings/learn-best-practices/articles/water-saving-tips-for-foodservice-operations/�


















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


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.


PM Water Use Equipment


Pulpers, Disposers & Power Wash Sinks Cleans drains, remove solid debris

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

PM Water Use Equipment


Ice Machines De-limed on a regular basis Filter changes Keep compartment drains clean and debris free

Warewash Checklist


PM Faucets


Faucets Leaks Pre-rinse hose Keep compartment drains clean and debris free Crumb strainers installed and used Automatic faucets working

Equipment with Utilities

Management

Disposal

Pulpers

Hand Sink

Disposal

Air Door

Racks & Shelving


Faucets


Hand Sink


Pass-thru Counter



Hand Sink

2-Burner Range


Exhaust Hood

Faucets

Hand Sink


Hot & Cold Counters

Ice Machine

Cold Specialty Bars

Hand Sink

Plate Dispenser

Drying Shelving


Cashier Stand


Vapor Hood

Dish Machine

Faucets

Kitchenware Dryer

Faucets

Blast Chiller

Work Tables Sinks

Pan Racks Carts

Slicers

Food Processor

Mixers


Hot Water Dispenser

Proofer

Can Opener

Tilt Skillet

Steam Kettle

Steamer

Work Table

Moisture Oven

Convention Oven

Combi Oven

Fryer


Milk Dispenser

Beverage Counters

Ice & Beverage

Cup Dispenser


Ice Cream Freezer


Receiving scale


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


Food Prep and Cooking

Management

Disposal

Pulpers

Hand Sink

Disposal

Air Door

Racks & Shelving


Faucets


Hand Sink


Pass-thru Counter



Hand Sink

2-Burner Range


Exhaust Hood

Faucets

Hand Sink


Hot & Cold Counters

Ice Machine

Cold Specialty Bars

Hand Sink

Plate Dispenser

Drying Shelving


Cashier Stand


Vapor Hood

Dish Machine

Faucets

Kitchenware Dryer

Faucets

Blast Chiller

Work Tables Sinks

Pan Racks Carts

Slicers

Food Processor

Mixers


Hot Water Dispenser

Proofer

Can Opener

Tilt Skillet

Steam Kettle

Steamer

Work Table

Moisture Oven

Convention Oven

Combi Oven

Conveyor Oven


Milk Dispenser

Beverage Counters

Ice & Beverage

Cup Dispenser


Ice Cream Freezer


Receiving scale


Prep Equipment • Power cord & plug • Excessive wear on parts • Vibration or noise • Lubrication per specs’ • Review manual for

proper operation


Prep Equipment Checklist


Power Cord Inspection


http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRxqFQoTCNXKqsXD8cYCFQn8gAodLaQD2Q&url=http://www.sydneytestandtag.com.au/electrical-testing-tagging-nsw.htm&ei=xwKxVZXLJon4gwStyI7IDQ&psig=AFQjCNE_KE9l_b_-m5-cCXi4Pvi4f66IGg&ust=1437750090630558�

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRxqFQoTCJaZ9qHE8cYCFYPUgAod-XMOLA&url=http://orgchem.colorado.edu/Technique/Equipment/Communityequip/Variac.html&ei=iQOxVdawMYOpgwT557ngAg&psig=AFQjCNG0EuATfeQVSfKwlYh2e7g7jjoR0Q&ust=1437750524594754�

Cooking Equipment • Inspect doors for

proper operation • Temperatures w/in 15OF • Flues not obstructed • Steam Boiler draining

when shut down, timers, steam entering cavity

• Clean interiors, obstruction of steam.


Cooking Checklist


Equipment that has refrigeration

Management

Disposal

Pulpers

Hand Sink

Disposal

Air Door

Racks & Shelving


Faucets


Hand Sink


Pass-thru Counter



Hand Sink

2-Burner Range


Exhaust Hood

Faucets

Hand Sink


Hot & Cold Counters

Ice Machine

Cold Specialty Bars

Hand Sink

Plate Dispenser

Drying Shelving


Cashier Stand


Vapor Hood

Dish Machine

Faucets

Kitchenware Dryer

Faucets

Blast Chiller

Work Tables Sinks

Pan Racks Carts

Slicers

Food Processor

Mixers


Hot Water Dispenser

Proofer

Can Opener

Tilt Skillet

Steam Kettle

Steamer

Work Table

Moisture Oven

Oven

Combi Oven

Fryer


Milk Dispenser

Beverage Counters

Ice & Beverage

Cup Dispenser


Ice Cream Freezer


Receiving scale


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


Refrigeration


Inspect door gaskets – should seal outside air completely. Gaps will have big impact on performance.

Do not overstock storage units with product, air should move freely around all items, especially sides and

bottom.

Never place un-refrigerated /heated product in “designed for storage” equipment, use ice baths or blast

chill/freeze equipment.

Keep evaporator coils (cold air) and condenser coils (warm air) clean. Never obstruct air flow of fans

Refrigeration Checklist


Equipment needs to be cleaned properly

Management

Disposal

Pulpers

Hand Sink

Disposal

Air Door

Racks & Shelving


Faucets


Hand Sink


Pass-thru Counter



Hand Sink

2-Burner Range


Exhaust Hood

Faucets

Hand Sink


Hot & Cold Counters

Ice Machine

Cold Specialty Bars

Hand Sink

Plate Dispenser

Drying Shelving


Cashier Stand


Vapor Hood

Dish Machine

Faucets

Kitchenware Dryer

Faucets

Blast Chiller

Work Tables Sinks

Pan Racks Carts

Slicers

Food Processor

Mixers


Hot Water Dispenser

Proofer

Can Opener

Tilt Skillet

Steam Kettle

Steamer

Work Table

Moisture Oven

Oven

Combi Oven

Conveyor Oven


Milk Dispenser

Beverage Counters

Ice & Beverage

Cup Dispenser


Ice Cream Freezer


Receiving scale


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


“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


Finding Waldo


g Model & Serial # Search


Finding Waldo


Preventive Maintenance Plan

1. Register all assets 2. Prioritize by degree of

importance 3. Life Cycle -

Replacement Cost 4. Engage the entire staff 5. Monitor equipment

performance


1. Do you have a maintenance plan?

2. Review your plan 3. Prioritize maintenance 4. Train your staff 5. Implement

Tips & Tricks to Keep Your Equipment Season Ready!...Types of Maintenance • Breakdown Maintenance...

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