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SERVICELINE NEWS

COOK CHILL: MAINTENANCE TIPS

1. To ensure that core food temperatures are reached in the cooking and chilling processes, it is usual to use a food probe which displays the core temperature on the oven or chiller readout. Because food probes are easily damaged, it’s sensible to keep a spare probe available for a service engineer to fit without delay.

2. Whatever the size of your cook/chill operation, maintaining the correct temperature throughout the cook chill process is crucial. So it’s vital that the temperature readout on every piece of equipment is working correctly. This means regularly checking it against an independent temperature device. A service engineer will always carry one if you are in any doubt about the correct temperature reading.

3. There should be no unnecessary delays between each process, so having a regular check of prime cooking equipment, blast chillers, sealing machines, mobile trolleys and regeneration ovens is vital. Gas-fired equipment must be checked at least once annually for safe operation, and refrigeration equipment needs at least one condenser clean each year.

4. Electrical safety is also crucial, particularly where equipment is being moved about. Check cables and plugs for signs of wear or damage every day. An electrical check to ensure that equipment is properly earthed and insulated is essential at least once a year.

5. When using a number of mobile trolleys for distribution, each trolley must be checked to ensure it complies with temperature guidelines, and can retain the heat or chilled temperature until service. If door seals are damaged, or control boards are faulty, take the trolley out of service until it’s repaired. Check that the doors close properly each time before loading the trolley with food.

6. Mobile trolleys can be dangerous when being pushed or towed. So every time they come back to base, check the wheels and towing mechanisms for signs of damage. If a trolley has been bumped against a wall, it’s better to have an engineer check it before it’s used again.

PUBLISHED IN Caterer & Hotelkeeper August 7th, 2008



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