Document 7350027

Report
This training is conducted by the
National Food Service Management Institute
The University of Mississippi
www.nfsmi.org
800-321-3054
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Lesson Two
Simplified Equipment
Operation
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Introduction
• Getting the most out of equipment is
important.
• It is easy for employees to become
comfortable with one way of using
equipment.
• Everyone can learn new ways to use
equipment and make a better product or
save on time and labor.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Lesson Objectives
• Locate and use the equipment files
• Operate major pieces of food service
equipment effectively and efficiently
• Describe uses and functions of different
types of equipment
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Owner’s Manual
Owner’s manuals will contain the following information:
• Product and set-up information
• Maintenance schedules
• Trouble-shooting suggestions
• Features and benefits
• Safety features
• Calibration procedures
• Basic service information
• Replacement part numbers
• Contact information for the manufacturer
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
• What is the benefit of this piece of equipment?
• Do you think you could learn something by
finding out what other techniques people use
with this equipment?
• Have we ever thought, “There has to be a
better way to do this!”?
• Do you think there are any better ways to clean
equipment after certain tasks?
• What is the most efficient thing you ever saw
when it came to using a piece of equipment?
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Equipment has different uses and functions.
Equipment can be broken up into several groups.
• Food Machines
• Cooking Equipment
• Refrigerators, Freezers, and
Blast Chillers
• Dish Machines
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
• Food Machines I
– Slicer
– Mixer
– Food Chopper
• Food Machines II
– Food Processor
– Vertical Cutter/Mixer
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
• Cooking Equipment I
– Steamer
– Steam Jacketed Kettle
• Cooking Equipment II
– Tilting Skillet
– Deep Fat Fryer
• Cooking Equipment III
– Range
– Oven
– Combination Oven Steamer
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
• Refrigerators, Freezers, and
Blast Chillers
– Refrigerator
– Freezer
– Blast Chiller
• Dish Machines
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
General Safety Observations
• Equipment should not be operated by anyone who
has not read the owner’s manual and had an
experienced operator demonstrate use.
• Always wear the appropriate protective
equipment.
• Never leave operating equipment unattended.
• Sanitize equipment with food contact surfaces
after each use.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Slicer
• Focus on the task; avoid conversation.
• Keep the slicer clean and sharp.
• Bring the slice gauge to zero after finishing
work and before cleaning.
• Special care must be taken when cleaning.
Always unplug the slicer before changing
parts or cleaning.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Slicer (continued)
•
•
•
•
Use a safety mesh glove if available.
Never use a slicer without guards.
Never clean a slicer while it is running.
Clean and sanitize the slicer before and after
each use.
• Keep the slicer covered between uses.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Mixer
• Do not wear loose clothing around any rotating
equipment.
• Keep hands and utensils out of the bowl as the
attachments move.
• Focus on the task.
• Keep the mixer clean and the attachments close
by.
• Keep the mixer covered when not in use.
• Sanitize before and after each use.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Mixer (continued)
• Check to see that control setting is on low
when beginning and return control setting to
low when finished.
• Use a splash guard collar if the bowl is
more than ½ full and a collar is provided.
• Fasten attachments firmly.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Food Chopper
• Focus on the task.
• Sanitize before and after each use.
• Before use, make sure the machine is
properly and completely assembled.
• Start machine and gradually feed food into
bowl.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Food Chopper (continued)
• Feed food into cutters with a proper food
scraper or plunger.
• Move bowl scraper in the opposite direction
of the bowl rotation.
• Use the safety catch or unplug the food
chopper to remove food or change blades.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Food Chopper (continued)
• Do not chop meat with gristle or bones.
• Keep food chopper covered when not in
use.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Food Processor
• Focus on the task.
• Sanitize before and after each use.
• Before disassembling, pre-wash the cutter.
Close the lid and jog (pulse) for a few
seconds.
• Wash all attachments.
• After washing and sanitizing, air dry and
reassemble the machine.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Vertical Cutter/Mixer
• Sanitize before and after each use.
• Tilt the handle to hold and lock bowl into
vertical position.
• Use the stop switch to unlock the bowl.
• A vertical cutter/mixer has three settings:
– Run: run continuously
– Jog (Pulse): jogs momentarily
– Timer: set time/push start
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Vertical Cutter/Mixer (continued)
• After the product has been removed, return
bowl to vertical position.
• Before disassembling, pre-wash the cutter.
Close, latch, and jog.
• Wash all attachments.
• After washing and sanitizing, air dry and
reassemble the machine.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Steamer
•
•
•
•
•
•
•
Steaming
Blanching
Thawing
Poaching
Simmering
Stewing
Rethermalizing (reheating)
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Pressure Steamer
• Open doors to the pressure steamer only
after the pressure is lowered.
• Allow the steam in the cavity to escape
before opening the door completely.
• Report steam leaks immediately.
• Always wear protective oven mitts to avoid
burns.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Pressure Steamer (continued)
• Use 2 ½-inch pans for faster cook times.
Use two shallow pans instead of one deep
one.
• Make sure frozen product is close to a
uniform size for best results.
• Leave the door open to air dry the cavity.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Pressureless Convection Steamer
• Thawing is better in a pressureless steamer
because food is less likely to overcook.
• Pre-heat this steamer for best results.
• Heat water to 212º F from tap temperature.
• Always wear protective oven mitts to avoid
burns.
• Use perforated, uncovered pans wherever
possible to speed up production.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Pressureless Convection Steamer
(continued)
• Do not cover pans with foil, film, or lids. It
will increase cook times as much as 400%.
• When thawing a frozen block of product,
place the block on the smallest side to
expose the most surface area to steam.
• Leave the door open to let door gaskets dry
completely.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Pressure/Pressureless Steamer
• Leave the door open to let door gaskets dry
completely.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Atmospheric Steamer
• Pre-heat steamer and leave on until finished.
• Always wear protective oven mitts to avoid
burns.
• When cooking frozen food, use 3 of the 4
spaces.
• For 4 full pans, check top pan at about 70%
of cook time.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Atmospheric Steamer (continued)
• Remove top pan when cooked. Replace
with bottom pan.
• When using only one pan, place on the
middle shelf.
• When rethermalizing (reheating) prepared
foods, stir occasionally to speed heating.
• Leave door open to let door gaskets dry
completely.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Variable Low Pressure Steamer
• Always wear protective oven mitts to avoid
burns.
• Door will not open until the vacuum is
released.
• Leave the door open to let door gaskets dry
completely.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Steam Jacketed Kettle
• Sanitize before and after each use.
• Install the slotted drain cover before cooking
product.
• Wipe up spills immediately.
• Make sure the water gauge is at the
recommended level.
• Fill no more than 2/3 full.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Steam Jacketed Kettle (continued)
• Keep the lid down to speed cooking.
• Always wear protective oven mitts to avoid
burns.
• Stand to the side.
• Use long-handled utensils to stir food.
• To avoid splashes and burns, stir and pour
slowly.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Steam Jacketed Kettle (continued)
• When food is finished, turn the control
valve to off to prevent overcooking.
• Clean by adding water and detergent to just
above the cook line.
• Clean the drain and sanitize the kettle.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Tilting Skillet (Braising Pan)
• Sanitize before and after each use.
• Always wear protective oven mitts to avoid
burns.
• Use long-handled utensils.
• Tend food at all times.
• Clean and sanitize after each use.
• Heat water and detergent on medium to
loosen baked-on food.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Deep Fat Fryer
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Ideal oil temperature is 350° F to 370° F.
Do not let oil temperature drop below 310° F.
Do not overfill fryer baskets.
Never salt items over the fryer.
Do not cover hot oil until it has cooled.
Always wait until oil is cool before filtering or
changing it.
• Filter and change oil as directed.
• Clean up all oil spills promptly to prevent slips
and falls.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Range Top
• Always wear protective oven mitts to avoid
burns.
• Avoid wearing loose clothing.
• Cover pots to speed boiling process.
• Turn range tops off when not in use.
• Clean up spills.
• Clean the interior and exterior of the range
after each use.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Oven
• Always wear protective oven mitts to avoid
burns.
• Preheat before use.
• Cook at lower temperatures to prevent
splattering.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Combination Oven Steamer
• Always wear protective oven mitts to avoid
burns.
• Start in steam mode (except baking).
• Clean up spills as they occur.
• Dirty oven racks and pans can be steamed
to loosen baked-on product.
• When steaming, run 1 to 2 minutes in oven
mode.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Combination Oven Steamer
The combination oven steamer is a useful
tool. It can be used
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•
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•
As an oven
As a steamer
For cooking and holding
For proofing and baking
For rethermalizing (reheating)
For grilling
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Types of Refrigerators
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•
•
•
•
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Reach-in
Walk-in
Pass-through
Roll-in
Milk cooler
Types of Freezers
• Reach-in
• Walk-in
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Types of Blast Chillers
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•
•
•
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Reach-in
Walk-in
Roll-in
Under counter
In order to work well, there must be
room for air to move around products
in refrigerators, freezers, and blast
chillers.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Refrigerators, Freezers, and
Blast Chillers
• Always store ready-to-eat food or cooked food
above raw products.
• Cover, label, and date all food.
• Never overload refrigerators or freezers.
• Check for air circulation around fans.
• Thaw food in the refrigerator on the bottom shelf.
• Chill food in a blast chiller or use another
approved method for cooling food before placing
it in the refrigerator.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Refrigerators, Freezers, and
Blast Chillers (continued)
• Use First In, First Out (FIFO) rotation.
• Plan door opening and keep doors closed as
much as possible.
• Turn off lights in walk-in units when not in
use.
• Wipe up spills immediately.
• Check gaskets for a snug fit.
• Keep multiple types of food separate.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Types of Dish Machines
• High-temperature
– Uses 180° F water to wash dishes and
kill germs
– Needs a temperature booster
• Low-temperature
– Washes at 140° F
– Uses an added chemical to sanitize
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Dish Machines
General dish machine practices:
• Pre-scrape dishes or trays thoroughly.
• Check water temperatures regularly. Final rinse
should be between 180° F and 195° F.
• In a low-temperature dish machine, a sanitary
solution must contact the surface of the dishes.
• Check holes in the spray arms.
• If there is tank bottom build-up, notify a
supervisor.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
Safety and efficiency depend on
knowing the equipment.
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently
National Food Service Management Institute
The University of Mississippi
• Mission: To provide information and services that promote the
continuous improvement of child nutrition programs
• Vision: To be the leader in providing education, research, and
resources to promote excellence in child nutrition programs
NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Using Equipment Safely and Efficiently

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