"THE TOOLS OF THE TRADE"
Help increase kitchen safety and reduce the cost of equipment replacement and repairs by making employees active participants in a preventative maintenance program. This series educates workers on the proper care, cleaning, operation and maintenance of equipment. It is an essential part of any energy management program.

PART I- "Maintaining Your Equipment for a Safer Kitchen"
Covers large appliances like ovens, stoves, grills, fryers, steam tables and kettles, skillets and ventilation equipment, as well as fire safety.

It is divided into 4 modules:

1. "Ovens"
Daily and periodic cleaning and maintaining for conventional, convection and microwave ovens for optimum performance and safety.

2. "Flat Top Grills, Deep Fat Fryers and Tilting Skillets"
Instructs on the proper daily and periodic cleaning and maintenance techniques for these common pieces of cooking equipment. How to inspect, clean and change the oil in fryers.

3. "Steam Tables, Hot and Cold Servers, Pressureless Steamers, Pressure Steamers and Combo Ovens"
Shows the proper daily and periodic cleaning and maintenance techniques for these common pieces of kitchen and cafeteria equipment.

4. "Hoods and Ventilation Equipment, Fire Equipment"
Shows the proper daily and periodic cleaning and maintenance techniques for your hoods and ventilation equipment. The program also tells when to use, storage and maintenance of fire extinguishers, fire systems and fire blankets.

This program was developed by industry professionals. Included are one instructor's manual and one student workbook. This program has been approved for in service training or CEU credit.

Now only $149.00

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