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.
10/28/2015 School Food Service Equipment PM 3
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
10/28/2015 School Food Service Equipment PM 4
Functions of School Food Service
10/28/2015 School Food Service Equipment PM 5
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.
10/28/2015 School Food Service Equipment PM 6
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
10/28/2015 School Food Service Equipment PM 7
Water Use
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
Faucets
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
Fryer
Beverage Display
Milk Dispenser
Beverage Counters
Ice & Beverage
Cup Dispenser
Tray/Silverware Cart
Ice Cream Freezer
Pot & Pan Wash Microwave
Receiving scale
10/28/2015 School Food Service Equipment PM 8
Water
Benefits Disadvantages
10/28/2015 School Food Service Equipment PM 9
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)
10/28/2015 School Food Service Equipment PM 10
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!
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
10/28/2015 School Food Service Equipment PM 11
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.
10/28/2015 School Food Service Equipment PM 12
PM Water Use Equipment
10/28/2015 School Food Service Equipment PM 13
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
10/28/2015 School Food Service Equipment PM 14
Ice Machines De-limed on a regular basis Filter changes Keep compartment drains clean and debris free
Warewash Checklist
10/28/2015 School Food Service Equipment PM 15
Warewash Checklist
10/28/2015 School Food Service Equipment PM 16
PM Faucets
10/28/2015 School Food Service Equipment PM 17
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
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
Faucets
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
Convention Oven
Combi Oven
Fryer
Beverage Merchandiser
Milk Dispenser
Beverage Counters
Ice & Beverage
Cup Dispenser
Tray/Silverware Cart
Ice Cream Freezer
Pot & Pan Wash Microwave
Receiving scale
10/28/2015 School Food Service Equipment PM 18
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
10/28/2015 School Food Service Equipment PM 19
Food Prep and Cooking
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
Faucets
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
Convention Oven
Combi Oven
Conveyor Oven
Beverage Merchandiser
Milk Dispenser
Beverage Counters
Ice & Beverage
Cup Dispenser
Tray/Silverware Cart
Ice Cream Freezer
Pot & Pan Wash Microwave
Receiving scale
10/28/2015 School Food Service Equipment PM 20
Prep Equipment • Power cord & plug • Excessive wear on parts • Vibration or noise • Lubrication per specs’ • Review manual for
proper operation
10/28/2015 School Food Service Equipment PM 21
Prep Equipment Checklist
10/28/2015 School Food Service Equipment PM 22
Prep Equipment Checklist
10/28/2015 School Food Service Equipment PM 23
Power Cord Inspection
10/28/2015 School Food Service Equipment PM 24
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.
10/28/2015 School Food Service Equipment PM 25
Cooking Checklist
10/28/2015 School Food Service Equipment PM 26
Cooking Checklist
10/28/2015 School Food Service Equipment PM 27
Equipment that has refrigeration
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
Faucets
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
Fryer
Beverage Merchandiser
Milk Dispenser
Beverage Counters
Ice & Beverage
Cup Dispenser
Tray/Silverware Cart
Ice Cream Freezer
Pot & Pan Wash Microwave
Receiving scale
10/28/2015 School Food Service Equipment PM 28
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
10/28/2015 School Food Service Equipment PM 29
Refrigeration
10/28/2015 School Food Service Equipment PM 30
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
10/28/2015 School Food Service Equipment PM 31
Refrigeration Checklist
10/28/2015 School Food Service Equipment PM 32
Equipment needs to be cleaned properly
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
Faucets
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
Conveyor Oven
Beverage Merchandiser
Milk Dispenser
Beverage Counters
Ice & Beverage
Cup Dispenser
Tray/Silverware Cart
Ice Cream Freezer
Pot & Pan Wash Microwave
Receiving scale
10/28/2015 School Food Service Equipment PM 33
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
10/28/2015 School Food Service Equipment PM 34
“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
10/28/2015 School Food Service Equipment PM 35
Finding Waldo
10/28/2015 School Food Service Equipment PM 36
g Model & Serial # Search
10/28/2015 School Food Service Equipment PM 37
Finding Waldo
10/28/2015 School Food Service Equipment PM 38
Finding Waldo
10/28/2015 School Food Service Equipment PM 39
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
10/28/2015 School Food Service Equipment PM 40
1. Do you have a maintenance plan?
2. Review your plan 3. Prioritize maintenance 4. Train your staff 5. Implement
10/28/2015 School Food Service Equipment PM 41