Here are some simple instructions that will preserve the integrity of your catering equipment if it is required to be shut down for a prolonged period i.e. over 21 days.
Ware-wash:
Ensure you run the machine on a weekly basis.
Vent any process chemicals connected to your product and, if possible, flush any chemical lines with clean water to prevent the deterioration of the supply tubes.
Ensure the wash chambers are kept clean and free from any food debris.
Ensure the machines are completely drained.
Remove and clean all internal filters and spray arms.
Salt containers must be topped up and salt debris must be flushed away to prevent cabinet corrosion.
Ensure your product is clean internally.
Leave doors ajar and allow adequate ventilation within the product.
Isolate the machine from the electrical supply and water supply.
Cookware:
Remove and clean all pans and grids from your product.
For machines with built-in wash systems ensure a cleaning cycle is run on a regular basis.
For machines with built-in backup batteries, run for approximately 30 minutes on a weekly basis to ensure the battery remains charged.
General:
For products that have external softeners or water filtration, ensure they are flushed through on a regular basis. These steps will assist and preserve the reliability of your commercial catering product.
If you require assistance to decommission/recommission your machine, please contact us at C&M Kitchen Engineering.
