Commercial Food Equipment Service Technician Certification
Technical Training Disciplines - 2004
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Note: All disciplines include extensive reviews of gas, electric and steam safety related
criteria generic to each piece of equipment.
This program establishes confidence in the operation, service and troubleshooting of
commercial fryer cooking equipment. Each technician makes the clear distinction
between millivolt, 24 volt and 115 volt Combination Gas Valve controlled Fryers.
Tube, High Efficiency, Ceramic, Infra Red, and Catalytic burners are identified
and inspected for their unique heat applications. Ignition control systems,
including fuel enrichment and hot surface pilot control, are identified and checked
for correct operation. Simple thermostat, and solid state/digital computer
temperature control systems are checked using proper
procedures. Built in filtration systems are identified and
operated for effect. Common filtration problems are
duplicated for effect. All equipment listed below, used
for hands–on test and troubleshooting, is linked to other
Manufacturer models by their similarity, and differences are identified. A final
test is included to measure the confidence level this training is designed to
produce. Manufacturer equipment that should be used to complete this discipline
is:
Pitco, Dean, Frymaster, Garland, Cecilware,
Vulcan and Anets.
Fryers
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Steamers
Basics of steam, steam safety, steam traps and all
components, are stressed throughout the workshop. Low
pressure boiler fundamentals are set in place with emphasis on
safety, inspection and clean-outs. Operation, maintenance and
troubleshooting for Atmospheric, convection, and pressure
steam cookers is a practiced. Operation, service and
troubleshooting of Quick table top steamers, and gas and
electric kettles, is a dedicated agenda. Similarities of all
equipment used for hands-on applications of steam equipment
in the industry are linked to AGA, CGA, NSF, NTL, NEC, and
specifications found on all equipment; such as Low pressure,
high pressure and water level electrical controls. Strong
emphasis is included on schematic diagram analysis and
interpretation for all models of equipment used, All practice is
compared to all most other models found in the industry.
Manufacturer equipment used in this workshop is represented
by Cleveland, Market Forge, Groen, Southbend and Vulcan.
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Basic "hot side" commercial cooking equipment service is learned in this
workshop. Technicians are provided with an information base that instills immediate
and ongoing confidence in their ablity to recall different and unique service procedures
on equipment not serviced on a daily basis. "Hands-on" practice of fundamental service
procedures required on commercial kitchen equipment is stressed ranging from
complete preventive maintenance to effective first call completion troubleshooting on
all common problems. Procedures such as proper calibration of common thermostats
(Gas - BJWA & FDO, and GS, KX, other electrical thermostats including infinite
switches). Solid state temperature board calibration, and digital temperature control
systems are measured for accuracy as well. Combination gas valve performance, gas
burners types, burner performance and proper gas pressure/flow analysis are required
learning objectives verified by all. LP and Natural conversions are practiced and
verified by data plate BTU ratings. Manufacturer equipment used in this workshop is
represented by Southbend, Vulcan, Wolf, Garland, Lang, Blodgett and Imperial.
Griddles/Ranges/Ovens/Broilers
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A need for special attention to details of service required for two types of cooking
equipment, Conveyor and Rotisserie ovens, required a special workshop that supports a
technician's need to recall specifics on this equipment confidently, and on the first call.
Forced air gas burners, dual stage heat application, electronic ignition controls, large
blower fan motors, interlocks, computer temperature controls, thermocouple sensing, and
dc motor drive systems fill this week with detailed checks not normally required on the
basic cooking equipment line. This week includes complete analysis of correct gas line
size and ventilation (exhaust/make-up air) requirements.
Emphasis on routine conveyor oven "bake check" requirements and rotisserie
"cooked product" service calls is practiced by all. Manufacturer equipment used in this
workshop is represented by:
Savory, Hickory, Cleveland, Lincoln, Middleby Marshall, Marshall Air.
Conveyor/Rotisserie Ovens
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The need to establish separate and distinct training for this
equipment stems from the universality of the cooking capability of the Combination oven-
steamer. This equipment gives the operator three distinct ways to cook, and allows all these ways
to be combined for effect on the food product. Sub systems with controls for Convection,
Re-therm, Steam or Combi cooking are just the basics. Sub systems not found in normal
steamers such as motor direction reversal, quenching, vent control and steam control are some of
the unique systems that respond to a chef's need for selection of heat and moisture during
different times in the cook cycle. Heavy emphasis is put on troubleshooting combination oven
steamer faults using the manufacturer's schematics. The steamer workshop, or previous
successful steam service experience, is a pre-requisite for attendance at this training.
Manufacturer equipment used in this workshop is represented by:
Groen, Vulcan, Blodgett, Alto-Shamm, Cleveland, and Rational
Combination Oven/Steamers
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Dish Machines
Equipment in this category also requires special consideration in a separate training
workshop. Dish Machine equipment is made with different wash criteria similar to the
cook criteria found in the food preparation part of the commercial kitchen. Dish
Machines, when installed, serviced or repaired for service, require the technician to
discriminate between the similarities of types of machines
and the differences between them. Part of this workshop
builds confidence for technicians by enabling them to
discover the subsystems in dish machine type, application
of energy, water distribution, cycle timing and
electrical/electronic controls.
Once this baseline is established, much practice is completed on comparison of basic
ware washing equipment to specific equipment of the major manufactures. Technicians
begin this training with a detailed overview of what is to be expected in the ware washing
business. This takes in exercises in customer service case studies for effect. After
completion of the overview of the business,
learning exercises on a complete dish machine line of
equipment are completed. This includes Model
number identification, component
location and function, system operation and
troubleshooting. All exercises are completed with a
schematic diagram as a basic reference. Manufacturer equipment used in this workshop is
represented by Jackson, Hobart, and Adamation. Service Manual usage for equipment
camparison and troubleshooting includes:
Champion, Insinger, Jackson, Hobart, Stero and Glastender.
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The Ice Machine is unique in itself.
It requires a separate set of learning experiences
when qualifying to service this equipment.
This workshop builds confidence for
technicians who already have, and are using,
basic refrigeration service skills. The training
is intense in that it requires the trainee to
learn the water, refrigeration, mechanical and
electrical control systems of ice cubers and flakers that are made by five major
manufacturers. Most cubers have a unique sequence of events to make ice.
Therefore, fundamental checks are repeated for effect, such as "Ice Production
Check", which is generic to all machines. Special recall exercises are completed
as a capstone for learning at the end of the week. Technician success in this
exercise is dependent on the individual understanding of each machine learned
during the earlier part of the week.
Manufacturer equipment used in this workshop is represented by
Hoshizaki, Scotsman, Ice-O-Matic, Manitowoc, Crystal tips and
Kold Draft.
Ice Machines
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This program was developed for all technicians. This means it is flexible
in nature. The program content can be easily
adjusted to meet the need of any technician
who has been formally trained in
fundamentals of refrigeration. For example:
1. One who has completed a
minimum 6 months of tech school training in refrigeration
2. It can be structured to fill the training needs of a technician
who is new to commercial refrigeration service.
3. or it can refresh skills for one who has done refrigeration
service in the past, but not lately. (Needs an update, brush up ).
4. or it can verify procedures used by one who is currently taking
calls, but needs some current assurance they are correct.
Refrigeration Service
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(Continued)
The training covers refrigeration systems, controls,
refrigerants, servicing, retrofitting, review of brazing procedures, compressor
failure analysis (including tear down). The hands-on portion of this training
begins with the assembly of a cooler/freezer mock-up. Each system, after
assembly, is properly charged. It is then operated and adjusted for most efficient
superheat pressures and temperatures. Later in the week, the training is completed
using the same units. They are purposely bugged with control and refrigerant
problems. These are the problems found on typical service calls. Those problems
are resolved with the correct diagnosis and service procedure.
Refrigeration Service
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Overview: This program was developed using core skill requirements normally found
in an Experienced Appliance Repair Technician job and knowledge DACUM. It satisfies the
need to provide initial training for those individuals who exhibit a sincere interest in working for
a sponsor company in a career with Commercial Food Equipment Service Industry.
More experienced technicians are, and will be, needed to respond to service calls from
the food service operators. Business experience has found, after ads are placed in the newspaper,
that the demand for more experienced technicians far exceeds the availability of people with the
required specific skills.
As a result, CTC will provide job related training for individuals just finishing formal
vocational technical training in fundamental electrical, mechanical and refrigeration service
skills who have not directed that schooling toward any specific industry. They are expected to
vary in age and work experience, but, for the most part, will be new to the world of full time
work.
Program Elements and Expectations
The training is conducted at Career Technology Center in Scranton, PA.. The program consists
of five phases.
Apprentice Technician Program
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Phase I – An individual selected for employment as an apprentice, by sponsoring
company, is paid (ex..$ /Hr.) (This will vary with local payroll laws and cost of living). For
approximately one week, the employee completes an employee indoctrination. By the end of
that time, the sponsor company representative has determined if the new hire still
qualifies as a candidate for the Apprentice training. (Candidates selected for employment could
be those that have some experience, possibly displaced, and not just out of a vocational-tech
school , or those with no experience, but who have just graduated from a vocational - tech
school.)
Phase II This phase is considered the Basic Commercial Food Equipment
skill set. It is two weeks in duration, and provides each trainee with fundamental job
skills such as, industrial and commercial food equipment safety, gas pressure/flow
analysis, control component checks, proper use of gas and electrical test equipment, and
analysis of low pressure boiler steam systems in the industry. The trainee is assigned
drill and practice tasks on how to successfully complete general service calls dealing with
equipment start-ups, equipment and component installations, preventive maintenance
programs, and simple troubleshooting related to gas and electric Fryers, Steamers,
Griddles, Ranges, Ovens, and Broilers. Customer Service fundamentals and
techniques, and equipment safety are integral parts of all service training.
The trainee must satisfactorily complete a Phase II final exam with a score of not
less than 80%, to be eligible to participate in Phase III of the program.
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Phase III. Upon successful completion of Phase II, the apprentice trainee
completes routine service calls for thirty days, (calls related to the level of learning
achieved during Phase II) under direct supervision of a field service technician at the
sponsor company of hire. If Phase III is successfully completed, the trainee is eligible for,
and is scheduled to complete, Phase IV.
Phase IV– Upon successful completion of Phase III, the apprentice trainee is
scheduled to return to the Technical Training center to complete the Advanced
Commercial Food Equipment Skills Workshop for Apprentice Service Technicians.
Phase IV is also two weeks in duration, and consists of Customer Service approaches to
value-added service, equipment operation, component location and troubleshooting of
Rotisserie Ovens, Combination Oven Steamers, Conveyor Ovens, ventilation/fire
suppression systems and Dish Machines. (This includes Booster heaters and Disposal
units). Phase IV includes in-depth troubleshooting practice with complicated schematics
and related test instruments for all equipment.
The trainee must complete a final Phase IV exam, with a score of at least
80%,, to be eligible to qualify for completion of this program. Upon successful
completion of Phase IV, the technician returns to the sponsor company of hire to work as
an apprentice technician (ex.. $.00/hr) qualified to work on Commercial Food Service
Equipment.
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Phase V (See Refrigeration Service Workshop)
This final segment of training is for apprentice technicians who require a “pump
up” in refrigeration service to round off a complete skill base; a skill base that will solve
all types of service calls experienced in a typical day. The technician attends an
additional week of “hands-on” training targeted to develop confidence in servicing and
troubleshooting commercial refrigeration systems commonly found in the commercial
food service equipment arena; such as walk-in cooler and freezer boxes, ice machines,
reach-in freezers and coolers, and blast chillers.
This phase of training is inappropriate for newly hired technicians with no
refrigeration education, background, or experience.