Stepping into Management Knowledge

Equipment Safety

4.2

Once a week or more often where required, Deep Clean / Full Strip Down  Wear gauntlets, face mask and goggles  Switch off and isolate power

 Ventilate room  Protect the floor

 Brush clean all radiant plates while in place, then remove and set aside.  Whilst holding burner brush the stainless steel heat deflectors clean.  There is no need to remove the burners.  Scrape any food and carbon deposits from the burner baffles, pilot covers and the frame of the Char-grill and allow debris to fall into the drip trays.  Remove upper trough and scrape heavy deposits into drip tray and wash with manual pot wash detergent. Ensure that drain holes are free from debris.  Remove the drip trays and clean by scraping into a waste bin or waste disposer, then washing with manual pot wash detergent and hot water.  Replace and fill drip trays.  Replace radiant plates (A-bars). The heat deflectors, once any carbon is brushed are washed every week in the dishwasher.  Light pilots.  Replace cooking grids right side up. Trainer to demonstrate the cleaning of the Chargrill Ensure that every team member has listened to the above points and completely understand what is expected of them. This may be a good time to emphasise when the weekly clean will take place

ASK QUESTION TO GROUP: How long must the chargrill be allowed to cool prior to cleaning? CONFIRM CORRECT ANSWER:  At least 1 hour. ASK QUESTION TO GROUP: Why must you not put the grill bars or heat cones in water to soak? CONFIRM CORRECT ANSWER:  To prevent warping, causing the pieces not fitting correctly.  To prevent rusting ASK QUESTION TO GROUP: What must you use to remove burnt on carbon deposits? CONFIRM CORRECT ANSWER:  A ‘Hygiene’ wire brush (that must be in good condition).  Then a soft brush to remove the loose carbon into the drip channel. ASK QUESTION TO GROUP: Why is it important to clean the drain hole and what should we use? CONFIRM CORRECT ANSWER:  To prevent it blocking.  Use detergent and a scouring pad ASK QUESTION TO GROUP: What must we put in the drip tray before use to make future cleaning easier? CONFIRM CORRECT ANSWER:  10 litres of water. This will also reduce the risk of a fire.

Conclude the training exercise by allowing the trainees to practice dismantling, cleaning and reassembling the Chargrill. Highlight the risks of cuts on sharp edges if moving the equipment in risk assessment 1.7.

Manager to record the training

Safety Assurance March 2016

Equipment Safety 4.2