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Iced Tea Dispenser - 14164_101
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Chapter 5 Food Preparation - 14164_103
NONCARBONATED   BEVERAGE DISPENSER Noncarbonated beverage dispensers are usually located  in  the  dining  area  to  dispense  fruit  juices, lemonade,  iced  tea,  and  other  popular  beverages.  These dispensers have a self-contained refrigeration unit and a circulating pump to keep the beverages thoroughly mixed  and  to  promote  uniform  cooling.  The  beverages are dispensed from a clear plastic tank. Operation Fill the tank well in advance of the meal to assure a properly  chilled  beverage.  To  facilitate  chilling, beverages should be prepared in advance and prechilled. Ice should not be used to chill the beverage at the time of preparation. As a beverage is being dispensed, make sure to empty and clean the drip pans as necessary and wipe  up  any  spillage  immediately. Turn  off  the refrigeration  unit  and  circulating  pump  when  the machine is not in use or the tank is empty. Cleaning The   dispenser   should   be   disassembled   and thoroughly cleaned after each meal or when used. Use the  following  procedures: 1.  Turn  off  the  electric  power  supply  to  the machine. 2. Drain the beverage from the dispenser. 3. Disassemble the dispenser. Clean the exterior of the  exposed  dispenser  using  the  two-pan  method.  Make sure the base of the dispenser (legs) and the dispensing valve openings are also cleaned. 4. Wash the removed items in warm detergent and water, rinse with clear hot water to remove all traces of detergent, place in a sanitizing solution, and allow to air dry. Do not use any abrasive cleaners and do not place in  the  dishwashing  machine.  Reassemble  the  dispenser after it has air dried. An extensive weekly cleaning at the base of the dispenser  should  be  done  that  includes  vacuuming inside the unit and wiping the exposed areas of the dispenser. Make sure the power is off and exercise extreme caution when doing this procedure. BULK ICE-MAKING MACHINE This   machine   requires   little   maintenance   by foodservice  personnel,  but  should  be  closely  monitored. Ice is easily contaminated; therefore, the following strict measures should be taken: .     Only authorized personnel should have access to the machine. The ice bin should be locked. .   The ice scoop should be stored dry outside the ice  bin  or  inside  the  bin  at  a  height  above maximum ice level. A  monthly  cleaning  is  required.  Thoroughly  clean the interior of the bin with a mild detergent and water solution  using  a  nylon-bristled  brush,  then  flush  with clean water until all traces of detergent have been removed. Adequate rinsing with water containing 2-ppm  chlorine  should  be  used  to  eliminate  bad  odors and  the  accumulation  of  film  deposits  from  detergents. ICE-DISPENSING MACHINE These  machines  are  highly  appreciated  by  the dining patrons, particulary during the hot months of the year.  It  is  recommended  that  the  machine  be  secured except during meals to make sure a sufficient supply of ice is available. If the machine becomes empty during service, it should be immediately disconnected or turned off  to  prevent  damage  to  the  dispensing  assembly. To clean the machine without disassembling the unit, you must shut off water, then pour 1 quart of mild detergent solution slowly into water reservoir and let ice form from cleaning solution. Discard ice and shut off the machine. Flush the ice-making system by adding 1 quart  of  clean  water  to  the  reservoir.  Discard  the  ice. Wash  down  the  storage  bin  with  a  mild  detergent solution   and   rinse   thoroughly   with   clean   water containing  2-ppm  chlorine.  Areas  in  and  around  motor, insulation  panels,  and  condenser  coils  should  be vacuumed to free them of lint and dust. Periodic weekly checks for cockroach infestation should be made. BENCH-TYPE CAN OPENER Can openers are often neglected in foodservice. They are used so much that when neglected they could be a ready source of food contamination. Therefore, keeping them in good operating condition and in a high degree of cleanliness is a must. You must clean the shaft daily and after every use. Simply, lift the vertical shaft out of the base and then soak in hot detergent solution of 1 ounce to 1 gallon of water. Scrub with a stiff-bristled brush. Rinse under hot running water. Let it air-dry. The equipment is now ready for reuse or storing in clean drawer. 4-28

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