Stepping into Management Knowledge
Equipment Safety 4.11
THE STEAMER
PURPOSE OF THE TRAINING EXERCISE: To ensure that kitchen team members know how to clean the steamer safely.
TRAINING AIDS: Company approved sanitiser and manual pot wash detergent Churn brush Clean disposable Yellow cloth
TRAINING METHOD: This is a practical training exercise. The trainer should demonstrate how to clean the Steamer to the group whilst referring to these training notes.
ASK QUESTION TO GROUP: Why must you remove debris and clean out the steamer at the end of every session?
CONFIRM CORRECT ANSWER: To avoid equipment breakdowns To avoid cross contamination It’s a legal requirement
EXPLAIN TO THE TEAM: Never use high pressure cleaning equipment Never use abrasive chemicals or scouring materials Ensure equipment is cleaned daily
How to clean the Steamer
Close the door
Press the on/off switch
After a 10 second delay the on/off light will flash to indicate the drain down cycle is in progress Once the on/off light switches off; open the cooking chamber door. Clean the cooking chamber with hot soapy manual pot wash detergent and a clean yellow cloth use a churn brush to remove any heavy soiling Rinse with clean water and cloth Clean the strainer at bottom front of cooking of food debris Clean the dials, handles and touch points with sanitiser spray wipe off with a clean yellow cloth Rinse the drain pipe by sliding in a pan full of ice and allow to defrost Allow to air dry Hints and Tips Do: Keep the drain clear of food debris Clean the oven at the end of day or once cooking is complete for the session Ensure the water filter is working correctly – if the chamber is cloudy its not Don’t Overload the cooking trays, this could cause the trays to fall and food may not cook correctly Use if the water softener is out – check regularly Use if there is a fault on the steamer Attempt to open before the cooking cycle is complete
Safety Assurance March 2016
Equipment Safety 4.11
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