Stepping into Management Knowledge

Equipment Safety

4.22

THE ALTO SHAAM

PURPOSE OF THE TRAINING EXERCISE: To ensure kitchen teams know how to clean the Alto Shaam correctly

TRAINING AIDS:  Company approved sanitiser, manual pot wash detergent and multi- purpose detergent  Clean yellow cloths, paper roll  PPE- Rubber gloves

TRAINING METHOD: This is a practical training exercise. The trainer should demonstrate how to clean the Alto Shaam to the group whilst referring to these training notes.

ASK QUESTION TO GROUP: Why is it important to clean the Alto Shaam after every use CONFIRM CORRECT ANSWER:  It’s a legal requirement

 Maintains the life span of the equipment  Reduce the risk of cross contamination

EXPLAIN TO THE TEAM: The technology that Alto Shaam use was developed by Jerry Maahs for a unit to keep chickens warm during delivery in the 50s, this lead to further development of cooking using low heat and in the mid 60s the first Alto Shaam cook and hold units were invented. Alto Shaam got their name by spelling the inventors surname backwards.'

Cleaning the Alto Shaam

EXPLAIN TO THE TEAM: The Alto Shaam oven should be cleaned when empty and before the next load is placed into the unit and cooking recommences.

Turn off oven and allow to cool:  Remove drip tray and shelving  Empty the small external drip tray:

 wash out in hot soapy hot soapy manual pot wash detergent  wipe and replace

Using a container of hot soapy hand wash detergent clean :

 oven walls ensure all walls are free from grease and spillages  ceiling’s - pay particular attention to the thermostat temperature sensors which are located at the left and right hand sides of the oven ceiling. (Take care when cleaning because the thermostats are delicate).  Floor  Drip tray and shelving – wash through pot wash sink filled with hot soapy manual pot wash detergent, scour if necessary to remove any heavy build up

Spray the outside of the unit with detergent and using a yellow cloth:

Safety Assurance March 2016

Equipment Safety 4.22