Maintenance activities before and after a idle time

ATTENTION: Before carrying out any operation, remember to wear suitable PPE (personal protective equipment) such as: glasses, masks, gloves, safety shoes, suitable work clothes, etc.

In case of doubt, please refer to your local Electrolux Professional service agent: they will be happy to support you.

Stainless steel
painted / coated surfaces – equipment in general

A. Idle preparation:

  • Clean all surfaces from dust, debris and grease. Avoid using detergents containing abrasive substances, steel wool, brushes or steel scrapers
  • Once the surfaces are clean, protect all stainless-steel surfaces of tables, neutral surfaces, storage and preparation areas with a thin layer of petroleum jelly in order to preserve the integrity of the material.
  • Whenever possible, cover with a plastic sheet to avoid accumulation of dust, making sure it doesn’t stick to the surface, so that no crevice corrosion is triggered

B. Recovering from idle:

  • Clean all surfaces from the protective film, then sanitize all the surfaces which could be in contact with foodstuffs. Caution: chlorine-based products are sanitizing but alter the protective layer of the stainless steel and shall not be used.
  • It is recommended to use dedicated products based on hydrogen peroxide or quaternary ammonium. Ethanol with biocidal properties can also be used.
  • After the sanitization thoroughly rinse with water and a damp cloth and carefully dry all stainless steel surfaces in order to prevent oxidization.
  • In case the surfaces were not properly cleaned before the idle time, refer to the instructions provided above.
  • Remember to ventilate the premises during these actions.

Gas open burners – oven ranges

A. Idle preparation:

  • Thoroughly clean burners, trivets and surfaces with a damp cloth. Make sure the cloth doesn’t leave any lint.
  • Carefully clean the tip of thermocouples with a brush with no metal bristles.
  • Take high care preventing gas nozzles to get blocked or clogged.
  • Clean and dry oven chamber – leave oven door ajar to allow air to circulate inside, unless there is a risk of dust, insects, pests, etc. getting into the cavity.
  • Close any gas valves and isolate gas supply at the nearest isolation point.

B. Recovering from idle:

  • Open the gas valves.
  • Check the flames consistency (max, min) per each burner.
  • Ovens: before operating, check any presence of vermin and act accordingly.

Cooking surfaces:
grill, griddle, simmer plate, ceramic hob, braising pan

A. Idle preparation:

  • In case of sticking residues, gradually increase the temperature to the maximum possible in order to cause pyrolysis of these. Once charred and the element temperature has dropped, use hot degreasers such as C40 Degreaser (code 0S1841), which works at 175 °C or at a lower temperature with a soft cloth and lukewarm soapy water.
  • If necessary, use a scraper: starting from the furthest part of the surface, pull the scraper towards you, removing any sticky deposit. Be careful not to damage the surface.
  • The use of cold water or ice cubes is strictly prohibited, as it would cause a thermal shock and damage your cooking elements.
  • Empty and clean any grease/dirt collecting drawer, basin or bucket.
  • For direct cooking surfaces (such as griddle, braising pan), once the surfaces have been degreased and washed, heat up for at least 5 minutes to dry them, then switch off the heating and coat them with a thin film of vegetable oil.
  • Where possible, lift hob and clean underneath.

A. Recovering from idle:

  • Electrical heated equipment: set the power/temperature at the minimum for at least 1 hour to prevent electric heating elements fault due to possible accumulated humidity.
  • In case surfaces were not properly cleaned when stopping activities, follow the indications above in order to remove any residues.
  • Cooking surfaces does not need sanitization with chemical agents as the working temperatures provide the same effect: remember, before carrying out the first cooking, heat up at max power for some minutes.
  • On direct cooking surfaces, renovate the vegetable oil coating.

Fryers

A. Idle preparation:

  • Drain any oil from tanks in all cases and have it disposed through the usual recycling channel. It is recommended not to filter it for reuse, in particular because of the concentration of acrylamide and release of ketone and aldehyde (oxidation of oil and absorption of moisture).
  • Fill tanks with water and 10% vinegar, then pour some spoons of baking soda; fierce boil some minutes for an effective cleaning. The following draining will also degrease and clean hoses, taps, buckets and oil filtration systems.
  • Once cleaned, carefully dry any surface.
  • Clean any baskets, detachable basket supports, etc. in a dishwasher.
  • Finally, put the basket(s) in the tank and cover with the lid (where available).

B. Recovering from idle:

  • Electrical heated equipment: set the power/temperature at minimum for at least 1 hour to prevent electric heating elements fault due to possible accumulated humidity.
  • In case oil was not drained from the tanks before stopping activities, follow the indications as reported above. WARNING for solid oil/grease (like palm oil): melt oil down for draining it, as heating up normally might provoke the oil to take fire.
  • Before operating, check any presence of dust, insects, pests, etc. and act accordingly.

Bain-marie, pasta cooker and self-service elements:

A. Idle preparation:

  • Wait for the tanks and the residual water to cool down, then completely drain them. Do not drain water from pasta cooker if hot: failure to follow this indication may damage the tank. Descale any limestone deposit with a suitable product (or hot white vinegar). Check the condition and the presence of seals on the drain plugs. Remove debris, then rinse and dry all stainless steel surfaces finally protecting them as per the section “Stainless steel – painted / coated surfaces – equipment in general” indications.
  • Close any water supply valve.

B. Recovering from idle:

  • Open water supply valves and fill tanks before any switch ON (failure to follow this indication might damage the tank).
  • Electrical heated equipment: set the power/temperature at minimum for at least 1 hour to prevent electric heating elements fault due to possible accumulated humidity.
  • In case the water was not drained at the time of the idle preparation, follow the relevant indications.
  • Before restarting to work, it is recommended to carry out the sanitization operations like reported in the section “Stainless steel – painted / coated surfaces – equipment in general”.

Boiling pans

A. Idle preparation:

  • Thoroughly clean the vessel, removing grease and dirt residues. Descale if necessary.
  • Rinse and dry, then protect the vessel surface with petroleum jelly and close the lid.
  • Remove the drain tap (where present): clean it thoroughly and grease it with food lubricant.
  • Turn off all the supplies (gas, electricity, water).

B. Recovering from idle:

  • Restore the supplies.
  • Thoroughly clean the vessel, removing all the protective petroleum jelly.
  • In case the vessel was not properly prepared to idle, it will be required a thorough cleaning/degreasing.
  • Check the drain tap functionality: re-grease if sticky.
  • Fill the vessel with water: fierce boil and drain.
  • Check if any visible water leakage from underneath (in case, a specialized engineer is required).

Speedelight
High Speed Panini Grill/Press

Speedelight700x700

A. Idle preparation:

  • Carry out full cleaning as per weekly routine, including the daily cleaning plus the extra-operations to be performed every week. Use the detergent C41 – code 0S2292 (which works at 175 °C or at a lower temperature)- allowing to soak for 1 minute.
  • All parts (including the working top, the glass, the upper plate, the cooking chamber, the choke cover and the steam exhaust chamber) need to be clean and thoroughly degreased: disassemble the parts according to the user instruction manual. After cleaning the glass, protect it with the “high temperature silicone pad” (code 653527).
  • Remove the frontal bezels and clean / replace the cooling air intake filters.
  • Finally, close the lid and isolate the power supply.

B. Recovering from idle:

  • Open the lid and remove the internal silicone pad.
  • In case the unit was not properly prepared to idle, first carry out full cleaning as per weekly routine.
  • It is recommended cleaning the cooking surface before restarting the cooking operations.
  • Turn on the power supply and switch on the unit.

Combi and Convection ovens

skyline combi oven

A. Idle preparation:

  • Perform an automatic cavity cleaning cycle; then clean the door gasket and the air intake filter on the front panel.
  • Complete the cavity cleaning removing any debris from the fan area: remember to isolate the electrical power supply before removing the fan guard.
  • For liquid cleaning chemical: it is also recommended to run a final light cleaning program with the detergent and rinse hoses connected to water: this will clean hoses and pumps, hence preventing the chemical from crystallizing into them.
  • Leave the door slightly open, unless there is a risk of dust, insects, pests, etc. getting into the cavity.
  • Units with boiler: descale boiler (this may require a specialized engineer).
  • Close the supplies (water or gas).

B. Recovering from idle:

  • Open supplies (water or gas).
  • In case the oven was not properly prepared to idle, or the door was left completely shut, first clean the cavity (for liquid cleaning chemical, the condition of the detergent and rinse aid pumps have to be checked by a specialized engineer).
  • Clean the door gasket and the air intake filter on the front panel.
  • Check that the boiler empties automatically.
  • Check the tightness of the door seal in steam mode, wash it with soapy water, rinse and dry it.
  • Check the condition of the gasket and the tightness of the light portholes.
  • Check the seal and tightness of the core probe.
  • Clean the air intake filter on the front panel.
  • Check the drain siphon.
  • In any case, before operating, check if any presence of dust, insects, pests, etc. and act accordingly.
  • Other operations requiring a specialized engineer:
    • Check the tightness of the water solenoid valves
    • For liquid cleaning chemical, before running the first cavity cleaning, check the condition of the detergent and rinse aid pumps, test the pumps
    • Remove and clean the water level probes and descale if necessary
    • Check the tightness of the electrical terminals including power contactor
    • Check that the convection fan is not seized, otherwise replace the seal
    • For gas, first remove the burners and clean the interior, then check the ignition and ionization electrodes replace them if necessary

Dishwashers – FRONTAL & HOOD TYPE

green-clean-hood-type-dishwasher

A. Idle preparation:

  • Thoroughly clean the wash tank, also removing any debris, incrustations and grease accumulations (descale if needed).
  • Close the water inlet valve and disconnect the mains.
  • Clean the filters, overflow drain, washing and rinsing arms.
  • Drain the boiler if equipped with a rinse pump.
  • Check the external general condition of the machine.
  • Clean the immersion heater and descale if necessary.
  • Check the detergent and rinse agent (s) quantity and close the tanks (depending on equipment) to prevent the detergent and rinsing agents to dry.
  • Clean the detergent and rinse hoses.
  • Clean the water inlet filter and check the water inlet and drain hoses (replace if needed).
  • Clean the condenser (depending on equipment).
  • Leave door (front load washers) or hood (hood type washers) ajar, unless there is a risk of dust, insects, pests, etc. getting into the unit.

B. Recovering from idle:

  • Replace the peristaltic pumps hoses (a specialized engineer might be needed).
  • Open water inlet valve and switch ON the mains.
  • In case the dishwasher was not properly prepared to idle, first refer to the above operations.
  • In any case check the cavity if any presence of dust, insects, pests, etc. and thoroughly clean.
  • Fill then run several washing cycles in order to remove any residues.
  • Prime the washing and rinsing product (s) pumps.
  • Drain and then put the device back into service.

Water treatmetns

icon save water

Water treatment reverse osmosis system

A. Idle preparation

  • Isolate the electric supply and turn the water supply off.

B. Recovering from idle:

  • Replace the pre-filters.
  • Turn the water supply on.
  • Sanitize the device.

Water softener with regeneration

A. Idle preparation:

  • Clean the salt out of the brine box.
  • Isolate the electric supply or switch off regeneration mechanical timer (where present) and turn the water supply off.

B. Recovering from idle:

  • Refill salt.
  • Switch on or reset regeneration cycle timer.
  • Turn the water supply on.

Water softening
systems

A. Idle preparation:

  • Turn the water supply off.

B. Recovering from idle:

  • Replace softening cartridges.
  • Turn the water supply on.

Blast chiller-freezer

A. Idle preparation:

  • Clean the evaporator with soapy water and rinse it
  • Clean the condenser and the fans (this operation may require a specialized engineer).
  • Clean the door seal with soapy water, rinse and dry it.
  • Clean the interior of the cell and dry.
  • Clean the condensate tray or the siphon drain (depending on installation).
  • Leave door slightly open to prevent it smelling, unless there is a risk of dust, insects, pests, etc. getting into the cavity.

B. Recovering from idle:

  • In case the unit was not properly prepared to idle, first refer to the above operations.
  • In any case check the cavity if any presence of dust, insects, pests, etc. and thoroughly clean.
  • Other operations requiring a specialized engineer:
    • Check that the evaporator fan is not sized, unblock it by hand, if noisy bearing, replace the fan
    • Check the condenser fan (replace if sized)
    • Carry out a cold test and check the measurement of the probes (see service manual test probes).

Cold units
(Cabinets, Counters, Tables, Displays, Freezers, Cold Rooms)

A. Idle preparation:

    • Empty all food and other content.
    • Carry out a manual defrost on the controller if available.
    • Clean the condenser and the fans (this operation may require a specialized engineer).
    • Check the air passage on the evaporator, if dirty, clean with soapy water and rinse.
    • Clean interior and door / drawer gasket with soapy water, rinse and dry it.
    • Clean the condensate tray or the siphon drain (depending on installation).
    • Ensure door (s) safety release (where present) works correctly.
    • Leave door(s)/drawer(s) slightly opened to prevent it smelling, unless there is a risk of dust, insects, pests, etc. getting into the cavity.

    1.  FREEZERS: depending on the length of the idle period, it may still be possible to leave food inside the unit and the power on.; later on, the food will still be usable if the preservation won’t exceed the expiry date

    • Ensure the food is stacked on shelves with spaces between each shelf
    • Ensure nothing is left on the base/floor of the unit
    • Ensure all food is properly tagged with its own preservation expiry date

    2. COLD ROOMS: remove all stock

    • Clean the interior (floor, walls, shelving, door gaskets)
    • Remove and clean any door strip curtains, then leave off placed flat on the shelving
    • Leave door (s) open: if needed use cardboard to prevent the door automatically closes
    • Other operations requiring a specialized engineer:
    • Isolate the condensing unit

B. Recovering from idle:

  • In case the unit was not properly prepared to idle, first refer to the above operations.
  • In any case check the cavity if any presence of dust, insects, pests, etc. and thoroughly clean.
  • Put the cooling unit back into service and check the temperature drop and correct regulation (purely as a set point -18 ° C negative and 2 ° C positive).
  • Check the calibration of the regulation probes with your calibrated thermometer.
  • Where FREEZERS were left working with food inside: carefully check the expiry dates for the storage of food, thus disposing what has expired.
  • Restore door strip curtains in COLD ROOMS.
  • Ensure door (s) safety release (where present) works correctly.
  • Other operations requiring a specialized engineer:
    • Check that the evaporator fan is not sized, unblock it by hand, if noisy bearing, replace the fan
    • Check the condenser fan (replace if sized)
    • Carry out a cold test and check the measurement of the probes (see service manual test probes).
    • for COLD ROOMS:
      • Re-connect the condensing unit
      • Check and replace power failure battery

Vegetable cutters, mixers, blenders, peelers and the like

A. Idle preparation:

    • Disconnect from the power supply.
    • Where possible, disassemble and clean blades (WARNING: SHARP), disks, bowls, whisks, hoppers and accessories, then flush under tap water. Make sure to remove any sticking residue.
    • After cleaning, wipe and protect metals with a food grade lubricant.

B. Recovering from idle:

  • Remove the protective food grade lubricant where applied and reassemble all parts.
  • Other operations requiring a specialized engineer:
    • Check the tightness of the drive shaft seals
    • Check the condition and tension of the belts
    • Lubricate the inner parts, if needed

Kitchen drainage

A. Idle preparation:

    • Clean out sink outlets.
    • Clean out floor traps.
    • Clean out internal drain pumps.
    • Clean out “grease traps” and “grease removal units”.
    • Ensure all traps are sealed and contain clean water.
    • Eradicate all waste from the premises.

B. Recovering from idle:

  • Remove any result of the pest control measures.
  • Flush water through all drainages.
Maintenance activities before and after a idle time 2020-04-15T09:37:35+00:00 Electrolux Professional