GALLEY AND LAUNDRY EQUIPMENT

0601. TYPES OF VARIOUS GALLEY EQUIPMENT:

(a) ELECTRIC COOKING RANGE

(b) TEA/COFFEE MAKER
(c) TOASTER
(d) MICROWAVE OVEN
(e) FOOD PROCESSOR
(f) SLICING MACHINE
(g) DOUGH MIXER
(h) MEAT MINCER
(j) REFRIGERATOR
(k) DEEP FREEZER
(l) DEEP FAT FRIER
(m) GALLEY OVEN

0602. TYPES OF LAUNDRY EQUIPMENT:

(a) ELECTRIC WASHER & EXTRACTER

(b) WASHING MACHINE
(c) DRYING TUMBLER
(d) AUTOMATIC PRESS

0603. WASHING MACHINE: A washing machine, or washer, is a

machine designed to clean laundry, such as clothing, towels and sheets. The
term is mostly applied only to machines that use water as the primary cleaning
solution, as opposed to dry cleaning (which uses alternative cleaning fluids, and
is generally performed by specialist businesses) or even ultrasonic cleaners.

All washing machines work by using mechanical energy, thermal energy,

and chemical action. Mechanical energy is imparted to the clothes load by the
rotation of the agitator in top loaders, or by the tumbling action of the drum in
front loaders. Thermal energy is supplied by the temperature of the wash bath.

A commercial washing machine is typically intended for more frequent and

long-term usage than a standard consumer washing machine. Because function
is more important than style, most commercial washers have a very sharp-edged
square appearance, often with completely stainless steel exteriors to minimize
rust and corrosion in a constantly moist environment. They are built with large
easy-to-open service covers, and the washer mechanisms are internally laid out
in a manner that does not require access to the underside of the unit for service.

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Often commercial washers are installed in long rows with a wide access
passageway behind all the machines to allow maintenance without moving the
heavy machine.

Commercial washers for business (still often referred to as a

washer/extractor) can include extra features that are never seen in the consumer
market. Many commercial washers often has an option for automatic chemical
injection of five or more different chemical types, so that the operator does not
have to deal with constantly measuring out soap products and fabric softeners
for each load. Instead a precise metering system draws the detergents and wash
additives directly from large liquid-chemical storage barrels and injects them as
needed into the various wash and rinse cycles.

Some computer-controlled commercial washers offer the operator

complete control over the various wash and rinse cycles, allowing the operator to
program custom washing cycles to specifically meet their industry needs.

0604. ELECTRIC OVEN: An oven is an enclosed compartment for

heating, baking or drying. It is most commonly used in cooking and pottery. Two
common kinds of modern ovens are gas ovens and electric ovens. Ovens used in
pottery are also known as kilns. An oven used for heating or for industrial
processes is called a furnace or industrial oven. Modern ovens are fueled by gas
or electricity. When an oven is contained in a complete stove, the burners on the
top of the stove may use the same or different fuel than the oven.

Ovens usually can use a variety of methods to cook. The most common
may be to heat the oven from below. This is commonly used for baking and
roasting. The oven may also be able to heat from the top to provide broiling. In
order to provide faster, more-even cooking, convection ovens use a small fan to
blow hot air around the cooking chamber. An oven may also provide an
integrated rotisserie.

More modern ovens, such as General Electric's Trivection oven, may also
provide combined thermal and microwave cooking. This can greatly speed the
cooking of certain types of food while maintaining the traditional characteristics
of oven cooking such as browning.

Ovens also vary in the way that they are controlled. The simplest ovens
(for example, the AGA cooker) may not have any controls at all; the several
ovens simply run continuously at various temperatures. More-conventional ovens
have a simple thermostat: this both turns the oven on and off and selects the
temperature at which it will operate. Set to the highest setting, this may also
enable the broiler element. A timer may allow the oven to be turned on and off
automatically at pre-set times. More-sophisticated ovens may have complex,

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computer-based controls allowing a wide variety of operating modes and special
features including the use of a temperature probe to automatically shut the oven
off when the food is completely cooked to the desired degree.

0605. RICE BOILER: A rice cooker or rice steamer is a self-contained

electrical appliance, used primarily for cooking rice. There are also microwave,
gas, and open flame variants. A rice cooker or rice steamer is a self-contained
electrical appliance, used primarily for cooking rice. There are also microwave,
gas, and open flame variants.

The bowl in the rice cooker is usually removable, and beneath it lie a
heater and a thermostat. These form the main components of the rice cooker. A
spring pushes the thermostat against the bottom of the bowl, for good thermal
contact to ensure accurate temperature measurement. During cooking the
rice/water mixture is heated at full power. The temperature cannot go above the
boiling point of water -- 100°C (212°F) -- as any heat put into the rice/water
mixture at that point will only cause the water to boil. At the end of cooking
some of the water will have been absorbed by the rice and the rest is boiled off.
Once the heating continues past this point, the temperature exceeds the boiling
point. The thermostat then trips, switching the rice cooker to low power
"warming" mode, keeping the rice no cooler than approximately 65°C (150°F).
Simple rice cookers, like the one below, may simply turn off at this point.

0609. ROUTINE MAINTENANCE:

(a) Electric Cooking Range:

(i) Keep range clean.

(ii) Empty out drip trays and clean them properly after the
range is switched off.

(iii) Clean inside oven thoroughly and ensure the vent is not
clogged.

(iv) Open out the terminal covers of hot plates and oven, clean
properly all terminals bus bar and chambers.

(v) Check all connections of heating element for tightness.

(vi) Ensure that all lead wires of heating element and oven are
properly secured and no insulating beads are broken.

(vii) Ensure all earth connections are properly connected.

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 (viii) Check the insulation of complete range, control transformers
and heating element, it should be more than 1 MOhm.

(b) Refrigerator:

(i) Wipe out the outer body of refrigerator with soap water.

(ii) Ensure the door closing mechanism is working properly.

(iii) Defrost it in once a week.

(iv) Check the insulation of complete range, control transformers

and heating element, it should be more than 1 M ohm.

(c) Deep Freezer:

(i) Clean the deep freezer daily externally.

(ii) Clean the deep freezer internally.

(iii) Defrost once a week.

(iv) Clean all the electrical contacts.

(v) Check the insulation.

(d) Deep Fat Frier:

(i) Switch off the frying pan after use and drain out the oil and
clean the pan thoroughly.

(ii) Keep the top of pan, storage basket and fume ducts clean.

(iii) Open the control panel and clean it with the soft brush
carefully without damaging any electrical parts.

(iv) Open out the heater terminal chamber and clean it properly.

(v) Check all electrical connections and ensure they are in good
order and tighten the terminals.

(vi) Check and record insulation resistance of individual heating

element and also complete unit.

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 (vii) Check and record overall insulation resistance of the frying
pan.

(e) Galley Oven:

(i) Switch on oven and check that indication lamps are

operational. If defective renew the same.

(ii) Remove the trays from the housing, clean and blow out the
housing using soft brush and vacuum cleaner.

(iii) Check tightness of heater terminal connection, status of

insulator slings for signs of cracking, deterioration.

(iv) Check all heat switches for proper condition and damages.
Renew/ repair as necessary.

(v) Check and ensure proper functioning of all heater elements

in low, medium and high ranges.

(vi) Check functioning of oven and thermostat.

(f) Microwave Oven:

(i) Clean the microwave oven after every use.

(ii) Check the supply of cable.

(iii) Check the heating element.

(iv) Check the thermostat.

(v) Check the temperature setting switch.

(vi) Check the earthing of the unit.

(vii) Check the insulation of the heating element.

(g) Drying Tumbler:

(i) Clean the machine with soft damp cloth

(ii) Grease the chain if required

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 (iii) Check V belt tension, adjust if required

(iv) Check chain’s tension, if required adjusts, but keeps slightly

loose. Grease the chain

(v) Clean contacts of all electrical contactors and switches

preferably with emery paper for possible carbon deposit

(vi) Tighten all screws of various terminals in the control panel

(vii) Check the exhaust duct is clear of obstruction

(viii) Screw down the grease cap fully so that the entire grease
goes into main bearing housing. Unscrew the cap, fill it with fresh
grease and secure it on cap.

(h) Electric Washer and Extractor:

(i) Clean heater box through inner basket pockets and remove
scales over heating elements.

(ii) Open drain v/v, flange and clean the drain v/v. ensure that
drain line is clear.

(iii) Remove level switch and ensure its vertical pipe enclosure is
clean.

(iv) Inject entire grease of grease cap into the bearing and fill
cup with fresh grease.

(v) Clean contacts of all electrical contactors and switches

preferably with emery paper.

(vi) Tighten all connections in the control boxes and motor

terminals

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