THE VOICE OF GFEN

soiled ware and facilities on customers and on youremployees’ attitudes and their safety.

Establish a RoutineThere are three general ways operators approach

establishing a maintenance and sanitation program:corrective, regular and preventive. • Corrective maintenance is the type used by most

foodservice operators, who wait until somethingbreaks down and then have an employee try to fix it.If he fails, then a call into a local repair service is thenext step. As is often the case, the repairman is notalways familiar with the equipment and has to sendout (again) for the repair parts. It is obvious that thiscorrective maintenance approach is not the best roadto take.

• Regular maintenance requires that major pieces ofequipment be inspected and serviced at regular fixedintervals. When repairs are necessary, they can bescheduled and anticipated before there is a total breakdown, and generally not disrupt normal operations.Some operators will employ their own staff for thispurpose and only rely on outside technicians asneeded in order to save time and money. Others mayprefer to establish a regular maintenance contractwith a service company to keep their equipmentrunning at peak operating efficiency.

• Preventive maintenance, often referred to as “PM”,is more of a systematic approach and is based uponschedules of inspection and replacement that reflectthe requirements of each piece of equipment. Whilefailures can and do occur, they happen with lessfrequency. While this approach may initially bemore expensive than the other two systems

by Tom Stroozas – CFE, RCGC, CFSPGFEN Consulting Editor

When it comes to your foodservice equipment, theold adage, “cleanliness is next to Godliness,” refers tomore than just keeping things looking nice, shiny andsanitary. Equipment that is kept clean on a regular basisnot only will look better but it will also perform betterby using less energy and producing more qualityproduct in a given period of time.

Proper Sanitation & MaintenanceIs Good Business

How many foodservice operators try to excusethemselves for neglecting this important area on thebasis of lack of personnel? Sanitation (cleaning) andmaintenance are very easy to put off until tomorrow;but if they are not given proper consideration today,tomorrow may be too late!

Although the word “maintenance” has many of theconnotations of cleanup and sanitation, its real meaningis to keep equipment in good operating order and thefacility in clean and usable condition. Neglect in thisarea may lead to reduced operating speed (efficiency)or the complete failure of a piece of equipment.Additionally there is the risk of lost-time accidents andloss of food or other equipment as well, and this willaffect the bottom line of your entire operation.

Sanitation means to keep tableware, equipment andkitchenware that come in direct contact with food safeand bacteria free. Neglect sanitation and there is therisk of disaster through food poisoning, disease andeven the closing of an establishment by the healthdepartment. And equally important is the effect of

Get Top PerformanceCleaning & Maintaining Your Kitchen Equipment

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mentioned, PM will more than pay for itself byincreasing overall equipment life, maintaining topoperating efficiency and have an overall lowerfrequency of failure.

Top Ten Tips for Effective PM The best way to get the most benefit and trouble-

free service out of your restaurant equipment is to adopta preventive maintenance (PM) program. Thissystematic maintenance, which includes cleaning, willkeep everything functioning in good working order andcan catch minor malfunctions or worn out parts beforethey cause expensive breakdowns. Regardless of thetype of equipment, there are ten maintenance-relatedtasks that you need to do for every piece of restaurantequipment that you own.

1. Clean all restaurant equipment daily – Dailycleaning is perhaps the most importantmaintenance tip for restaurant equipment. Dailycleaning prevents dirt, grime and food scraps frombuilding up and causing damage to the machine’scomponents. Having clean restaurant equipmentwill also make your health inspectors happy.

2. Reference the owner’s manual – The first placeyou should look for proper maintenance proceduresfor your specific restaurant equipment is theowner’s manual, that comes with the equipment.Generalized tips from an article on the internet areall well and good, but the owner’s manual will tellyou specifically what needs to be done to keep yourmodel in tip-top shape. Most manufacturers’websites have downloadable versions of manuals,and the manufacturers may also have manuals forolder or discontinued models.

3. Fill out and return the warranty card – The onlyway to gain the benefits of manufacturers’warranties for new restaurant equipment, whichusually includes a defined number of years in freeparts and labor, is to fill out the warranty card andreturn it to the manufacturer. You usually haveabout a month after delivery to get the warrantycard filled out and returned, so don’t put it off.

4. Educate employees on the proper use of theequipment – Misuse and abuse are among theleading causes of equipment malfunction, and most

warranties will not cover repairs resulting frommisuse. Teach employees how to properly use,clean and maintain your foodservice equipment tokeep everything up and running and eliminate theamount of money you have to spend on non-warranty issues.

5. Perform thorough cleaning on a regular basis –Depending on the piece of equipment, there aredeeper cleaning procedures that need to befollowed either weekly, monthly or semi-annually.The purpose of a more thorough cleaning is to getthose places that are hard to reach or to just tacklethe grime that accumulates over time.

6. Regularly inspect your restaurant equipment –Any time you perform a thorough cleaning on yourrestaurant equipment, inspect any moving parts,utility connections and other components for wear,tear and leaks. Catching and correcting smallmaintenance issues early (like a water leak causedby a loose hose fitting) can save you from moreexpensive repairs in the future.

7. Replace broken or worn out parts – Over time,parts just wear out and need to be replaced. Ifsomething appears worn out, better to replace theworn out part soon before it causes seriousproblems and interrupts your service.

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8. Be careful with do-it-yourself fixes – One way tosave money on repairs is to simply fix it yourself. Ifthe equipment is new, however, fixing thingsyourself may void the warranty, so be sure to readthe warranty and know what you can and cannot do.

9. Follow chemical instructions – Whether thechemicals you are using are meant to clean thepiece of equipment, or the equipment useschemicals itself, like a commercial dishwasher, besure to read and follow the instructions on thelabels. Improperly mixing the wrong chemicalconcentration can be dangerous to your employeesand damaging to your foodservice equipment.

10. Properly care for stainless steel – Restaurantequipment is manufactured primarily out ofstainless steel. Despite its name, stainless steel canbecome stained, tarnished or corroded if notproperly cared for, so be sure to use milddetergents, soft cloths and wash with the grainwhen cleaning your equipment.

Focus on Equipment CleaningSpecifics

Let’s review some key cleaning and maintainencetips for several of the top appliances employed intoday’s fast paced foodservice kitchens:

Ranges – Hot Top, Open Top (French) and GriddleTop

• On an open top range, after top grids are entirelycooled, scrape off encrusted matter and soak in waterand a good grease solvent. Clean clogged burnerports with a stiff wire or pipe cleaner.

• On a closed top range, after top plates have cooled,rub vigorously with steel wool to remove any cookedfood lodged under burners, lids, rings or plates.Never pour water over the range top. Turn burnervalve handles gently. Keep them greased with therecommended special high temperature valve grease.

• Use sealing strips on range batteries. The strips snapon easily and make a positive seal between adjoiningranges, keeping the range sides free of spilled food.

• Always follow the manufacturer’s instructions.

Ovens – All Types• Be sure doors close tightly so no heat escapes. Guard

against broken door hinges and cracks that allow heat

to escape by carefully cleaning all crumbs andencrusted matter from around the opening.

• Ovens last longer and operate at maximum efficiencywhen regularly cleaned.

• Encrusted bottoms and linings destroy sheet metal.Remove boilovers and spillovers promptly beforematerial has time to carbonize.

• Wait until oven is cool and then wipe bottoms andlinings with a damp cloth.

• Never throw water on oven decks to cool them.• Don’t slam or stand on oven doors.• Avoid getting caustic cleaning compounds on the

thermostat tube.• Always follow the manufacturer’s instructions.

Steamers – All Types• Keep compartments and kettle valves free of

accumulated food.• Clean and wipe out all compartments daily. Remove

shelves, supports and screens and wash in dishmachine.

• Clean and wipe gaskets regularly and keep an extragasket on hand for easy replacement.

• Test and treat water as necessary, to prevent mineraldeposits in boilers which lowers the efficiency of theunit.

• To clean a kettle, close drain and fill with hot waterand detergent above the soil level; turn steamer onlow and use a brush for cleaning. Drain, rinse, andwipe dry.

• Always follow manufacturer’s cleaning, delimingand boiler maintenance instructions.

Combi Ovens• Many manufacturers offer a self-cleaning cycle on

their combis and most have a water spray arm foreasier cleaning.

• Delime boiler units regularly to keep the steam boilerand generator free of mineral deposits. How oftenyou delime will depend on your oven usage and howhard your water is.

• Wipe up spills in the cavity daily.• Use the steam mode to loosen oven soil.• Always follow the manufacturer’s instructions.

Griddles• Remove accumulated carbonized coating on the

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griddle surface. Wipe frequently with heavy greaseabsorbent cloth; clean surface while still warm.

• Use spatula or metal scraper to keep surface free offood particles; be careful not to scratch.

• Coat entire griddle surface with a thin layer ofcooking oil to season.

• Empty and wash grease receptacle daily, more oftenif heavily used.

• Always follow the manufacturer’s instructions.

Broilers – Overfired & Underfired• Empty grease pan and thoroughly wash and dry.• Remove grids and scrub them with a soft wire brush

in detergent and water in the pot sink.• Wash drip shields and broiler exterior with detergent

and hot water. For stainless steel finish, rinse wellwith a solution of 1/4 cup vinegar to 1 quart water;gently dry.

• Clean spilled food from burner ports with stiff wirebrush if necessary.

• Scrape the inside panels of the salamander orcheesemelter with a long-handled scraper and wipewith a coarse cloth soaked in detergent and hot water.Do not use abrasives or caustics.

• Wipe exterior of unit with a cloth dampened indetergent and hot water. Rinse off griddle with freshhot water.

• Always follow the manufacturer’s instructions.

Fryers – Open Pot & Pressure• Remove accumulated crumbs from fryer pot.• Filter shortening regularly.• Always follow the manufacturer’s instructions.

Braising Pans/Tilt Skillets• Clean with mild detergent and brush after each use.

Presoak if necessary.• Water, waste and scraps are easily removed into a

receiving pan for disposal.• Always follow manufacturer’s instructions.

Rotisserie Ovens• Be careful not to get commercial-grade oven cleaner

on the burners.• Cleaning the oven windows is easier when the unit is

slightly warm. You may need to spray cleaner severaltimes. Let the cleaner sit for a while, then wipe off.

• The water pan is removable and should be checkedfrequently. Clean it daily or possibly more often,depending on use.

• Always follow manufacturer’s instructions.

Warewashers with Gas Booster Water Heaters• Thoroughly clean interior and exterior daily.• At least once a month, drain water from the drain on

the bottom of the heater until the water runs clean.• Clean sediment trays if the water heater has them.• Always follow the manufacturer’s instructions.

And a Final Tip…To make the

cleaning of your floormodel gas equipment asimpler, safer and easierroutine for you andyour staff, use quick-disconnects. Flexible gasconnectors and quick-disconnect couplingsallow you to moveappliances for ease ofcleaning, positioningand servicing. This makesequipment with “fixedlegs” virtually a thingof the past. Theseflexible connectors for gas appliances have become astandard practice in most foodservice kitchens.

The casters have brakes to prevent accidentalmovement while cooking, and restraint cables areinstalled to limit the amount of appliance movement toprevent stress and damage to the gas connector. Quick-disconnect couplings are used to rapidly disconnect andreconnect those connectors, allowing your floormounted appliances the mobility for making that dailycleaning a “snap.”

To learn more about how to clean and maintainnatural gas equipment, visit the Gas FoodserviceEquipment Network at www.gfen.com.

Published by COOKING FOR PROFIT Magazine/ © 2012 Gas Foodservice Equipment NetworkJu 2012ly