<< back
SERVICELINE NEWS
MICROWAVES AND RAPID COOKING EQUIPMENT: MAINTENANCE TIPS
1. A little known fact is that magnetrons deteriorate over time, some makes more than others. If you use a set programme or button for reheating a steak and kidney pie, for example, you might find after five years this is no longer cooking properly and you may need to adjust programme parameters.
2. Electrical safety checks and emissions testing: The EHO can ask when your microwave was last tested. There is nothing mandatory about this but to prove ‘due diligence’ it should be done as part of your regular service arrangements or at least annually, especially for heavily used ovens.
3. Domestic Vs commercial: When buying a new oven, use a reputable catering supplier and check that it will stand up to the pressure/number of meals throughput. Domestic ovens overheat and will not stand up to the pressure of a busy session.
4. Clean spillages immediately to prevent burning, increased energy usage and risk of fire. Pay special attention to bottom door hinges (if relevant) and door edges and recesses where food can build up and prevent the door closing flush with the microwave body, increasing the potential for microwave leakage.
5. Ditto, doors must not be distorted – a common problem with bottom hinged doors is that people place heavy weights on them/use them as an extra shelf for which they are not designed.
6. Combination microwaves can weigh 45kg – or a large old fashioned hundred-weight! If fitted with a grill, it will have the magnetron mounted in the bottom, making it more susceptible to problems with burnt on dirt. They are harder to keep clean because of the combination of grill, convection and microwave; there is more fat splattering inside. These units should be kept sparkling clean with spillages cleaned up immediately and no build up of dirt or food allowed.
7. Health & Safety/Cleaning Under: Most commercial microwaves can weigh 30-50 kg which is a real issue when you need to move it to clean under, so two people will be required to lift it. Also make sure the unit is unplugged or that you have enough spare flex from the hard connection to move it safely. Some ovens have 2 metres of cable, make sure this will not get snagged or damaged by other items.
8. Location, location, location: Never place a microwave near a fryer; it will suck in greasy air from the fryer which will cause cleaning and operational issues.
9. Filters: If a user removable filter is fitted over the air intake, it should be cleaned as per user instructions on a regular basis.
10. Do not block air outlets on top or behind ovens.
PUBLISHED IN Caterer & Hotelkeeper 18th June, 2008
Contact us now to see how we can help
Placing a service call 01438 363 000
For all other enquiries or to arrange a free equipment survey
call 01438 363 040
Email: .(JavaScript must be enabled to view this email address)
<< back
