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:
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 to be replaced with new one.
Thimbling should be proper, any burnt or loose thimble to checked and replaced.
Heating Element operation to be checked.
Support (Clamp) for lid - supporting clamps to the chafing dish should be tightened if required.
Thermostat - Operation, setting and loose electrical connection to thermostat to be checked.
The temperature of item in container should be 60 - 70 Deg.C.
The heating element rating should be 250 Watt.
The MCB rating should be 10A.
Remarks by the Technician: