Don’t ignore your equipment! It’s trying to tell you something!

Food service equipment will function efficiently when properly maintained, but ignoring daily cleaning and periodic inspections of your equipment may result in poor performance or a very costly repair bill.

Many learn this lesson when the repair man hands them a bill and proceeds to tell them the problem could have easily been avoided if they had maintained their food service equipment properly!! 

The experts at TEMCO can assist you with free advice and the best products needed to keep your equipment in tip-top shape.  Whether your equipment is 10 years old or still under warranty, preventative maintenance will extend the life and performance of your equipment.

Be proactive. Keep your equipment running efficiently with the following tips:

Refrigeration, Freezers and Ice Machines:

   §  Check temperature daily, any fluctuation can be a signal of a more serious problem.

   §  Make sure door gaskets fit snuggly and are mold and debris free.

   §  Examine the condenser coil, make sure it is clean and free from dust and debris.

   §  Change the ice machine filter at least once a year.

   §  Be mindful of dump and recovery time, this process should run consistently.

Fryers:

   §  Filter the oil, filter the oil, filter the oil!

   §  Use high temp fryer brushes to clean inside the fryer and clear the drain hole when filtering.

   §  Boil out the fryer tank weekly.

   §  Use an adapter bar between two fryers to reduce debris and oil between fryers.

   §  Use degreaser and green scrubbies to maintain cleanliness of the outside of fryers.

Flat Tops or Griddles:

   §  Use a grill brick to remove debris and to smooth the cooking surface.

   §  Use a good, sharp grill scraper to knock down stubborn stuck food.

   §  Elevate the rear legs ¼ inch to help exhaust the heat out the flue.

   §  Never use ice to clean a hot grill top, it WILL eventually crack the plate!

   §   After a thorough cleaning, lightly coat the cooled surface with oil.

   §  Calibrate thermostats every 6 months.

Convection Ovens:

   §  Monitor temperature and document fluctuations.

   §  Keep interior fan free and clear from debris, especially aluminum foil!!

   §  Keep interior and doors free from debris, clean rack rails daily.

   §  Keep pans away from flue area.

   §  Use oven cleaner and degreaser on all commercial kitchen equipment surfaces once weekly.

Dish Machines:

   §  Use a delimer regularly. Follow manufacturer directions for using this chemical.

   §  Inspect all spray nozzles, faucets and drains daily.

   §  Check washing and sanitizing temperatures several times daily as many dish machine chemicals are activated by temperature.

   §  Use a scrap block on your soiled side dishtable to prevent plates from chipping and breaking.

   §  Check your grease trap for leaks and flow.  We recommend weekly use of a microbial drain and trap cleaner.   Do not use harsh chemicals or bleach.

 
Did you know…Food slicers commonly used in retail and foodservice establishments to slice meats, cheeses, and produce may become difficult or impossible to properly clean and sanitize after a period of use.  Failure to adequately clean and sanitize all surfaces of a deli slicer can contaminate food and cause illnesses or death.

   §  Recent outbreaks of foodbourne illness have been associated with the build-up of food-soils and disease-causing microorganisms on areas of food slicers which are difficult to clean and sanitize.

   §  Outbreaks of serious illness and hospitalization have resulted.

   §  Many seams between the connected parts and components of a typical deli slicer are sealed with sealants and gaskets.  These seals can become worn, degraded or even removed as a result of the heavy use and cleaning process deli slicers undergo.  As these seals and gaskets become degraded, spaces can be created which can trap debris and moisture and can lead to areas which may not be able to be adequately cleaned and sanitized under normal cleaning conditions.

What can you do?

Clean and sanitize meat and cheese slicers per manufacturer’s instructions at least once every four hours in order to prevent the growth of disease-causing bacteria.

   §  Keep instructions posted near the slicer location and follow them closely.

   §  Simply wiping down a slicer to reduce visible debris is not a substitute for thoroughly cleaning and sanitizing the slicer. Routinely examine the condition of seams, seals, and gaskets to confirm integrity while the slicer is assembled and before breaking down for cleaning and sanitizing.

   §  Look in hard-to-reach areas for food and liquid accumulations. If a seal or gasket is broken, missing, unattached, defective, or otherwise not performing its function, remove the slicer from service immediately and contact the slicer manufacturer for repair or replacement.

   §  All repairs should be performed by the manufacturer’s authorized service representative or using repair kits available from or provided by the original manufacturer. Have the slicer professionally serviced according to the manufacturer’s recommended schedule.

   §  Ensure that the servicing includes examination of all seams and the routine replacement of seals and gaskets.

   §  Proper servicing may require components to be  removed and then reattached with the proper reapplication of sealants or gaskets.

Give TEMCO a call to handle your repair and replacement needs.

Please visit www.fda.gov/retailfoodprotection for more information