Stepping into Management Knowledge

Equipment Safety

4.2

CHARGRILL

PURPOSE OF THE TRAINING EXERCISE: To ensure that food handlers understand how to use and clean the Chargrill safely.

TRAINING AIDS:  Hygiene Wire Brush  Soft Brush  Company approved manual pot wash detergent and degreaser

 Yellow wet floor sign  Risk Assessment 1.7 TRAINING METHOD: This is a practical training exercise. The trainer should demonstrate how to clean the chargrill to the group whilst referring to these training notes.

ASK QUESTION TO GROUP: Why is it important to clean the Chargrill every day? CONFIRM CORRECT ANSWER:  If pieces of carbon get stuck onto food being cooked they then could be eaten by a guest causing damage or illness  To ensure the food is properly cooked  Improve the quality of the food  To ensure the Chargrill works effectively  Reduce the risk of fires  It is a legal requirement to keep equipment clean.

Lighting and Operation Instructions

 Ensure that both the extraction system and the gas supply are turned on.  To light the pilots push in and turn the gas control knob anti-clockwise to the star symbol position, light the pilot using a taper or long match, and keep the control knob held in for 20 seconds ensuring that the pilot stays alight.  Turn the control knob from the star symbol to full flame symbol and leave for 30 minutes before cooking commences. The machine is then ready for use.  During use, the cooking grids and convection slots should be kept free from food debris using a scraper or a long handled wire brush, brushing from the back towards the front  During a normal service period ensure that the two end burners are on low and the rest are on high, this allows you cold areas and air to flow.  During quieter periods the burners can be turned down to the half flame symbol.  Drip trays should be part filled with ten litres of water to aid cleaning, top up as and when required – drip trays should never run dry (these should be emptied at the end of every night).  During service, when the grill is empty, brush the bars with the Hygiene wire brush, and ensure the air holes do not become blocked. Daily cleaning  Toward the end of service gradually reduce the number of burners in use depending on how busy you are.  Allow the amount of water in the drip tray to reduce: this will make cleaning and handling easier and safer  Clean grill bars at night with a company approved wire brush and scraper.  Leave overnight to allow grids to cool, then clean with a wire brush to finish  Using company approved chemicals (degreaser) clean down surrounding areas and canopy  Remove drip trays, empty and clean

Safety Assurance March 2016

Equipment Safety 4.2