Refrigeration Equipment (to include walk in refrigerators/freezers, reach in refrigerators/freezers. milk coolers and cold serving lines. 1. Check with area personnel for any operation deficiencies. 2. Check unit for proper operations, interlocks and excessive noise or vibration, Note any deficiencies. 3. Visually inspect evaporator and condenser coils for damage, obstructions and cleanliness. Clean with a brush or vacuum. 4. Clean drains. 5. Pressure wash coils and fans with biodegradable coil cleaning solution. 6. Check the condition of and lubricate motors and/or shaft bearings. 7. Inspect electrical wiring, components and connections for signs of wear and overheating. Tighten connections. 8. Check operation of receiver heater and controls if applicable. 9. Check operation of refrigerant cycle pump down cycle, controls, refrigerant charge and oil level. Note any deficiencies. 10. Remove any loose debris or old parts around equipment. Notify the Food Service Department if excessive. 11. Visually inspect the condition of refrigerant piping, insulation and support. Note any deficiencies. 12. Check all operating controls, limits, safeties, interlocks, gauges and thermostats. Note any deficiencies. 13. Inspect all door hinges. gaskets and handles. Lubricate as required. Note needed hardware or gaskets. 14. Call or email central office contact about immediate repairs needed. Ice Making Equipment 1. Change filters as required. 2. Check with area personnel for any operating concerns. 3. Remove access panel. 4. Check unit for proper operation and excessive noise or vibration. 5. Lubricate all moving parts, pivot points and fan motor. 6. Visually check for refrigerant, oil or water leaks. 7. Check water filter operation, Note deficiencies. 8. Check and clear ice machine draining system. 9. Clean condenser coil (air cooled equipment only.) 10. Check and tighten any loose screw type electrical connections. 11. Inspect door hinges, gaskets, and handles. Lubricate as required. 12. Reinstall access panel 13. Call or email central office contact about immediate repairs required. Serving Lines. Hot stand-up units and warmers, all kitchen cooking equipment, and hoods: The Preventive Maintenance program will include one summer-time complete maintenance check on all hot cafeteria equipment: 1. Lubricate all motors and bearings 2. Check permanent filters. 3. Check any drain pans and lines 4. Check the thermostat and electrical controls, if required. 5. Check and tighten electrical controls. 6. Replace any worn and frayed connections and wires 7. Check the gas burner and adjust if required. 8. Inspect all door hinges. gaskets and handles. Lubricate as required. Note needed hardware or gaskets. 9. Inspect all gas lines for potential leaks.
