Stepping into Management Knowledge

Equipment Safety

4.13

ROTISSERIE OVEN

PURPOSE OF THE TRAINING EXERCISE: To ensure that team members know how to clean the Rotisserie safely

TRAINING AIDS:  Company approved multi-purpose detergent, degreaser, sanitiser and manual pot wash detergent  Goggles and Gauntlets  Clean Disposable Yellow cloth, Paper roll

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

ASK QUESTION TO GROUP : Why is it important to clean the Rotisserie regularly ? CONFIRM CORRECT ANSWER:  To avoid cross contamination  It is a legal requirement  To avoid breakdown of equipment

EXPLAIN TO THE TEAM:  Do not use scourers on coated equipment  Ensure goggles and gauntlets are worn before commencing cleaning  Ensure equipment is switched off before commencing cleaning  Ensure any spillages are cleaned up immediately and a warning sign put out How to clean the Rotisserie  Cool oven to at least 50ºc  Turn off at mains  Remove all coated parts from oven and soak in degreaser – dependant on soiling  Remove fat from drawer  Leave fat tray in place whilst cleaning  Spray sides and top of oven with degreaser  Leave to work for 20mins  Remove fan cover  Remove fan by unscrewing wing nut clockwise  Soak all parts in a hot solution of degreaser and then wipe clean  Clean sides and top of oven with hot water and degreaser - dependant on soiling  Remove the fat tray and clean  Wipe runners and replace fat tray  Replace all parts that have been removed  Spray with sanitiser and leave for one minute  Wipe over with paper roll then allow to air dry

Safety Assurance March 2016

Equipment Safety 4.13