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

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Press the on/off switch

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 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