Standard Operating Procedure for Chafing Dish Maintenance
SOP Number: Hotel Engineering SOP – 10
Department: Engineering and Maintenance
Date Issued: 20–Feb-2018
Time to Train: 20 Minutes
Chafing Dish Maintenance Checklist and Procedure:
Required Tools:
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Plier.
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Screwdriver.
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Crimping tool.
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Line Tester.
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Spanner Set.
Consumable Parts:
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PVC tape.
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Old clothes.
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Carbon removing compound.
Electric Chafing Dish Maintenance Activity:
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Check the MCB for Loose and electrical connections.
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Check and verify the rating of the MCB.
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Check for proper earthing.
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If an extension cord is used then check for any burnt or cuts in the wire.
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Repair any burnt or cuts in the wire, if there is extensive damage to the wire then the same to be replaced with new one.
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Thimbling should be proper, any burnt or loose thimble to checked and replaced.
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Heating Element operation to be checked.
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Support (Clamp) for lid - supporting clamps to the chafing dish should be tightened if required.
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Thermostat - Operation, setting and loose electrical connection to thermostat to be checked.
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The temperature of item in container should be 60 - 70 Deg.C.
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The heating element rating should be 250 Watt.
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The MCB rating should be 10A.
Remarks by the Technician:
Date:
Signature: