76 CHAPTER 13 (Continued) QUESTION


3. Write a cleaning procedure for the stand mixer to maintain performance .


ANSWER


Procedure: Step 1: Turn off the machine


Step 2: Remove attachments and parts • Remove bowls, agitators and other attachments from the mixer. • Lower the bowl • Move wire cage assembly to the left, so it’s positioned beneath the splash guard. • Detach the agitator and bowl. • While holding the wire cage assembly, rotate it completely to the left.


• When the front-center retainer reaches its endpoint, lower it through the flat portion on the drip cup’s ridge.


• After lowering the front-center retainer, move the cage assembly slightly to the rear, allowing the rear retainers to clear the drip cup’s ridge.


• The assembly can now be lowered and detached.


Step 3: Clean Attachments and Parts • Clean the bowl, agitator, splash and bowl guards, wire cage and scraper arm (if applicable) in a sink with warm water and mild dish soap.


• Scrub each part carefully using a clean cloth, non-abrasive sponge or soft-bristle brush.


• Make sure to not clean the wiper sleeve in a dishwasher or at water hotter than 110°F.


• Wipe down any mounting bracket, drip cup, apron and base using a clean, damp cloth.


> Dampen cloth with warm water and a small amount of mild dish soap. > Rinse using a separate damp cloth soaked with only warm water. • Allow all the parts to air dry or wipe with a dry cloth.


Step 4: Reinstall Attachments and Parts • Reinstall all the disassembled attachments and parts from mixer. • Check operations manual for specific reassembly instructions.


Routine Maintenance • Lubricate unit at least twice yearly


4. As part of the Active Managerial Control system, what are the different logs and forms to use to ensure that equipment is continually looked at for preventive maintenance and record keeping is in place?


a) Keeping a Preventative Maintenance Cleaning Schedule for Facilities and Equipment is important for preventive maintenance.


b) Temperature logs such as Freezer and Refrigerator logs, dishwasher temperature logs keep track of how well the equipment is working and meeting the standards of operation


c) Equipment repair log determines when the equipment was last repaired and what the reason for repair was.


SUPPLEMENTAL MATERIAL


Foodservice Management—By Design


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