CHR Equipment Ltd delivering profitable solutions to the UK Food Service Industry

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Refrigeration and Freezers

Refrigerators & Freezers

  • Check door seals.
  • If they have been switched off, clean and sanitise.
  • Ensure sanitiser is wiped off with clean water before loading food products.
  • Check temperatures before loading food products
  • We recommend them being on for 24 hrs to avoid losing any stock.

Cooking and Heating Equipment

Gas fired equipment

We recommend having the gas installation checked by a Gas Safe registered catering equipment engineer before start-up to ensure there are no gas leaks. As appliances sit unused and at atmospheric pressure, joints and seals can settle and may weep gas. Individual appliances should be checked to ensure that they are working correctly.

Where a gas interlock is fitted check the operation by switching on the ventilation and then lighting an appliance before switching off the ventilation at which time the interlock should turn off the gas supply.

Electrically powered equipment

Before reconnecting electrical appliances check the supply cables to ensure there has been no damage from rodents and if OK they should then be reconnected to the supply either by plugging them back into the appropriate socket or by switching on the isolator.  If there are any signs of damage to cables, these should be replaced by a competent person.

Ranges / Ovens

Check door seals have not perished or been damaged.  If there are any signs of damage they should be replaced by a competent person.

Fryers

Check that the fryer pan is clean and the drain valve is fully closed before refilling with oil.  Heat the oil to normal frying temperature (175/190°C) and carefully check this with a suitable thermometer to ensure that the thermostat is working correctly.

Water and Equipment Using Water

Water systems generally

Where a building, part of a building or a water system is taken out of use, sometimes (mothballed), it should be managed so that microbial growth including legionella in the water is appropriately controlled. The systems should be recommissioned as though they were new (i.e. thoroughly flushed, cleaned and disinfected) before returned to use.

Warewashing equipment

The process is the same for the range of machines from Undercounter, Passthrough, Rack and Flight.

There could be potential problems regarding cross contamination from any build-up of bacteria within the machine or any water that might have remained in it, so we advise the following:

  • Check that the machine and filters are clean and in the correct place.
  • Ensure that there is a sufficient supply of chemicals (Detergent & Rinse Aid) attached to the machine.
  • Fill and heat the machine.
  • Put the machine through a minimum of three complete wash and rinse cycles.
  • Drain the equipment and recheck filters and clean if needed.
  • The machine is then ready for operation.

Other equipment using water

Combi ovens and Steaming ovens

Before reusing Combi ovens and steaming ovens, ensure that water filters or other water treatment are fitted and working and cartridges replaced if necessary

(see below)

Appliances should be fully cleaned and sanitised then put on to either a cleaning cycle or on a steam cycle.  Door seals should be checked for leaks or damage.  If a wash down hose is fitted this should be thoroughly flushed for at least 10 minutes to remove any build-up of bacteria.

Water boilers

Before attempting to restart the appliance, ensure that any filters or other water treatment are fitted and working.  Assuming that the water supply to the appliance had been turned off, it should be turned back on and the appliance refilled and brought up to boiling.

Prewash sprays

Pre-wash sprays should be thoroughly flushed for at least 10 minutes to remove any build-up of bacteria.

Water Filter Cartridges

Best Practice Why?
Short term, 36 – 48 hours without operation, the cartridge should be flushed with a minimum of 5 litres of water. Mainly bacteria build up. Changes in temperature / exposure to light can also affect all manner of things such as taste and odour.
After a break in operation of 4 weeks or more the cartridge should be replaced. Bacteria / toxins that could be harmful to consume will have likely multiplied.
Sanitise the lines as frequently as possible. Regularly sanitising kills most of the bacteria that form on surfaces.

Reverse Osmosis Systems

Best Practice Why?
We advise to run these units every other day to keep the membranes fresh and primed and to ensure that any water in the tank is used. Mainly bacteria build up. Changes in temperature / exposure to light can also affect all manner of things such as taste and odour.
After a break in operation of 4 weeks or more, the membranes should be replaced along with any pre and post filtration. Bacteria / toxins that could be harmful to consume will have likely multiplied.

 

Sanitise the lines as frequently as possible. Regularly sanitising kills most of the bacteria that form on surfaces.
Check your tank pressures and re-pressurise if appropriate. Under-pressurized tanks affect the performance of the system.

Fire Suppression

The battery back up within your fire suppression system is likely to have a 72 hour life to it.

The advice on this is to leave the kitchen fire suppression system live and active.

We do not advise this equipment  be down powered and decommissioned.

Manufacturers are also advising our customers to continue with the routine maintenance of this equipment throughout any periods of closure to ensure Compliance with the Regulatory Reform (Fire Safety) order 2005

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