Issue link: https://www.e-digitaleditions.com/i/215553
Foster Frable Educating Customers Not to Clean Equipment to Death By Foster Frable Jr., Clevenger Frable LaVallee fosterf@cfldesign.com T his title might seem a bit confusing considering that foodservice sanitation continues to be a critical issue with health departments, conscientious chefs, and managers. However, a dirty little secret is that too much foodservice equipment offered in today's market can't stand up to what a reasonable individual might think is reasonable cleaning. Foodservice equipment shows have multiple vendors promoting pressure washers and steam cleaners. Ask the manufacturers of foodservice machines what would happen if these cleaners were used to sanitize and de-grease their equipment. The surprising answer is that very few pieces of the latest foodservice equipment can handle the kind of cleaning that can be safely performed on lawn mowers, automobiles, and boats. Pressure washing and degreasing • The change from mechanical to electronic controls on equipment has had a major impact. Equipment engineers like electronic controls because they offer lots of features and options. They believe this will make the equipment easier to sell, upstaging their competition. As a result, engineers develop a "more is better" mentality, common to consumer appliances, without realizing that commercial kitchen equipment is commonly used in a totally different environment. • The addition of electronic ignition systems and safety controls on gas appliances to replace gas pilot lights creates another water-sensitive electrical device. • There is a high cost of developing and producing watertight controls (NEMA IV Level). • The lack of understanding by manufacturing engineers on how foodservice equipment is used and cleaned under actual field conditions is commonplace. Few operators really know what occurs when cleaning crews from outside contractors arrive at their kitchens at 1 a.m. What they do know is the equipment that worked fine at 10 p.m. won't turn on the next morning for breakfast, and no one knows why! (What they didn't see was the night cleaner spraying the oven's electronic control panel with the pressure washer after the staff left the equipment running as they rushed out the door). To be fair, a cleaner's job is to get rid of the grease and agents can reduce equipment life by promoting premature rusting of frames, hardening of gaskets and seals, and increasing electrical component failure. How has this occurred in an industry preoccupied with sanitation? Highlighted below are a number of factors that have combined to create this monster. soil on the equipment, not to coddle it. Operators are demanding more thorough cleaning of all equipment in response to local health departments' stringent rules in all areas of sanitation. • More potent cleaning and de-greasing chemicals are now available on the market. Some of these chemicals can penetrate inside controls and mechanisms and do major damage when left overnight without rinsing or removal. On the positive side, there are newer ecofriendly "green" cleaners and degreasers that are easier on plastic parts, labels, and gaskets and seals. • Because of a need to provide speedy service access to components, and/or to simplify manufacturing and assembly of equipment, there is also a need for removable panels and enclosures. Joints and panels allow water, steam, or cleaning chemicals to penetrate into the controls or mechanical components of any piece of equipment. • Those who have the experience of heavy-duty cooking suites from European manufacturers often marvel at how easy the equipment is to clean. Almost all tops and surfaces are continuous with few seams, cracks or separations in the metal. Unfortunately, when these units require service, an entire battery may need to be disassembled and the cooking line disabled. continued on page 30 16 FEDA News & Views