SOP – Engineering – Checklist – Electric Chafing Dish Maintenance

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Standard Operating Procedure for Chafing Dish Maintenance

Chafing Dish Maintenance Checklist and Procedure:

Maintaining your electric chafing dish is an essential part of ensuring that it works properly and lasts for a long time. Here are some steps you can take to keep your electric chafing dish in top condition:

  • Unplug the chafing dish and allow it to cool down before cleaning.
  • Use a damp cloth to wipe down the exterior of the chafing dish. Be sure to remove any food or spills that may have accumulated.
  • Remove the food pan and wash it with warm, soapy water. Rinse thoroughly and dry completely before replacing it in the chafing dish.
  • Check the cord and plug for any signs of damage. If you see any frayed wires or other damage, do not use the chafing dish until it has been repaired.
  • Inspect the heating element for any signs of corrosion or damage. If you notice any issues, contact a qualified electrician to have it repaired.
  • By following these simple steps, you can keep your electric chafing dish working properly for years to come.

Required Tools:

  • Plier.
  •  Screwdriver.
  •  Crimping tool.
  •  Line Tester.
  •  Spanner Set.

Consumable Parts:

  • PVC tape.
  •  Old clothes.
  •  Carbon removing compound.

Electric Chafing Dish Maintenance Activity:

  • Check the MCB for Loose and electrical connections. 
  •  Check and verify the rating of the MCB.
  •  Check for proper earthing. 
  •  If an extension cord is used then check for any burnt or cuts in the wire.
  •  Repair any burnt or cuts in the wire, if there is extensive damage to the wire then the same is to be replaced with a new one. 
  •  Thimbling should be proper, and any burnt or loose thimble to checked and replaced. 
  •  Heating Element operation to be checked. 
  •  Support (Clamp) for the lid – supporting clamps to the chafing dish should be tightened if required.
  •  Thermostat – Operation, setting, and loose electrical connection to the thermostat to be checked. 
  •  The temperature of the item in the container should be 60 – 70 Deg. C. 
  •  The heating element rating should be 250 watts. 
  •  The MCB rating should be 10A.

Remarks by the Technician:

Date:

Signature:

Training Questions:

  1. Why is it important to unplug the chafing dish and allow it to cool down before cleaning?
  2. What should be used to wipe down the exterior of the chafing dish, and why is this important?
  3. What steps should be taken when washing the food pan of the electric chafing dish?
  4. Why is it crucial to check the cord and plug for any signs of damage during maintenance?
  5. What should be done if there are frayed wires or other damage to the cord and plug of the chafing dish?
  6. What component of the chafing dish should be inspected for signs of corrosion or damage, and what action should be taken if issues are found?
  7. List some required tools for electric chafing dish maintenance.
  8. What consumable parts are needed for the maintenance of an electric chafing dish?
  9. Why is it important to check the MCB for loose electrical connections during maintenance?
  10. What should be verified regarding the rating of the MCB during maintenance?
  11. Explain the significance of checking for proper earthing during electric chafing dish maintenance.
  12. What action should be taken if there are any burns or cuts in the extension cord used for the chafing dish?
  13. What should be checked and tightened if required in relation to the support (clamp) for the chafing dish lid?
  14. What aspects of the thermostat should be checked during maintenance?
  15. What is the recommended temperature for the item in the chafing dish container, and why is this important?
  16. What is the ideal heating element rating for the chafing dish, and what is the recommended MCB rating?
SOP Number: Hotel Engineering SOP  – 10
Department: Engineering and Maintenance
Date Issued: 20–Feb-2018
Time to Train: 20 Minutes

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