Beech Ovens
Page 101
28/07/2011 (C)
RND-REC-RGO Manual (R1)
Confidential and Proprietary
Item
Task to be performed
Performed by
Frequency
Daily
Weekly
Monthly
3
Months
6
Months
8
Visually check and clean any foodstuff, dirt or deposits from
burner with a suitable small brush. Take care not to damage
the tri-electrode over burner.
Oven Operator
9
Carry out a comprehensive check of the oven, gas system
and exhaust, including spray filter (or flue transition) and
ductwork. Check that approved and inspected fire
extinguishing equipment is in close proximity to the oven.
Oven Operator
Technician
10
Check correct exhaust airflow calibration and temperature at
the exhaust spigot over the oven mouth, using the A4 paper
test method. Adjustment of damper should not be
necessary, unless restaurant / kitchen conditions have
changed. Having the correct draw at oven mouth is critical to
performance.
Technician
11
Inspect and clean out oven extraction flue and ductwork, to
remove any accumulation of creosote, soot and grease
which may have occurred. If accumulation is present, it
should be removed to reduce the risk of fire. Ensuring
extraction ductwork is kept clean, will reduce the risk of fire.
Technician
12
Check and verify correct operation of gas interlock system.
When exhaust fan is switched off, the thermocouple probe in
exhaust duct should register a rise in temperature and shut
off the gas supply to oven burners.
Technician
13
Inspect high temperature cables from control box to burner
head and tri-electrode device. Ensure insulation is in good
order especially where cables may cross over metal
framework. Check cables at burner and end for any sign of
burning.
Technician
