Equipment Maintenance Modular Programs

These "task specific" modules can help your kitchen staff reduce accidents and lost man-hours, increase worker safety awareness while improving equipment performance and appearance.

"Maintaining Ovens" (Program 110-1)
· Help increase kitchen safety and reduce the cost of equipment replacement and repairs by making employees active participants in a preventative maintenance program.
· Covers daily and periodic cleaning and maintenance of conventional, convection, combo and microwave ovens for optimum performance and safety.

"Maintaining Flat Top Grills, Deep Fat Fryers and Tilting Skillets" (Program 110-2)
· Help increase kitchen safety and reduce the cost of equipment replacement and repairs by making employees active participants in a preventative maintenance program.
· Instructs on the proper daily and periodic cleaning and maintenance techniques for these common pieces of cooking equipment.
· Covers how to inspect, clean and change the oil in fryers.

"Maintaining Hot Equipment" (Program 110-3)
· Help increase kitchen safety and reduce the cost of equipment replacement and repairs by making employees active participants in a preventative maintenance program.
· Shows the proper daily and periodic cleaning and maintenance techniques for these common pieces of kitchen and cafeteria equipment.
· Covers Steam Tables, Hot and Cold Servers, Pressureless Steamers, Pressure Steamers and Combo Ovens

"Maintaining Refrigerated Equipment, Freezers and Specialized Cooling Equipment" (Program 110-4)
· Covers daily, weekly, monthly and annual maintenance for refrigerated equipment to preserve quality, prevent waste and safety.
· It shows how to monitor thermometers and thermostats, as well as cleaning, lubrication and service needs.

"Maintaining Knives, Slicers, Mixers and Vertical Cutter Mixers" (Program 110-5)
· Teaches the correct techniques for using knives and cutting boards.
· It also explains the proper way to clean and maintain slicers, mixers and VCM's.

"Maintaining Dishwashers" (Program 110-6)
· Illustrates the general daily, weekly, monthly and annual procedures for cleaning and maintaining these important appliances.

"Coffee Makers, Ice Makers and Coolers" (Program 110-7)
· Educates staff members in the correct procedures and materials to clean and maintain these appliances.
· Covers coffee urns and drip filter makers, icemakers and coolers for their correct daily and other periodic service.

"Hoods and Ventilation Equipment, Fire Equipment" (Program 110-8)
· 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.