Commercial Food Equipment Service Technician Certification ... Equipment Technician Training Description - fryers.pdf · Refrigeration Service This program was developed for all technicians

Commercial Food Equipment Service Technician Certification

Technical Training Disciplines - 2004

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Note: All disciplines include extensive reviews of gas, electric and steam safety related

criteria generic to each piece of equipment.

This program establishes confidence in the operation, service and troubleshooting of

commercial fryer cooking equipment. Each technician makes the clear distinction

between millivolt, 24 volt and 115 volt Combination Gas Valve controlled Fryers.

Tube, High Efficiency, Ceramic, Infra Red, and Catalytic burners are identified

and inspected for their unique heat applications. Ignition control systems,

including fuel enrichment and hot surface pilot control, are identified and checked

for correct operation. Simple thermostat, and solid state/digital computer

temperature control systems are checked using proper

procedures. Built in filtration systems are identified and

operated for effect. Common filtration problems are

duplicated for effect. All equipment listed below, used

for hands–on test and troubleshooting, is linked to other

Manufacturer models by their similarity, and differences are identified. A final

test is included to measure the confidence level this training is designed to

produce. Manufacturer equipment that should be used to complete this discipline

is:

Pitco, Dean, Frymaster, Garland, Cecilware,

Vulcan and Anets.

Fryers

Technician Training Program Features

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Steamers

Basics of steam, steam safety, steam traps and all

components, are stressed throughout the workshop. Low

pressure boiler fundamentals are set in place with emphasis on

safety, inspection and clean-outs. Operation, maintenance and

troubleshooting for Atmospheric, convection, and pressure

steam cookers is a practiced. Operation, service and

troubleshooting of Quick table top steamers, and gas and

electric kettles, is a dedicated agenda. Similarities of all

equipment used for hands-on applications of steam equipment

in the industry are linked to AGA, CGA, NSF, NTL, NEC, and

specifications found on all equipment; such as Low pressure,

high pressure and water level electrical controls. Strong

emphasis is included on schematic diagram analysis and

interpretation for all models of equipment used, All practice is

compared to all most other models found in the industry.

Manufacturer equipment used in this workshop is represented

by Cleveland, Market Forge, Groen, Southbend and Vulcan.


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Basic "hot side" commercial cooking equipment service is learned in this

workshop. Technicians are provided with an information base that instills immediate

and ongoing confidence in their ablity to recall different and unique service procedures

on equipment not serviced on a daily basis. "Hands-on" practice of fundamental service

procedures required on commercial kitchen equipment is stressed ranging from

complete preventive maintenance to effective first call completion troubleshooting on

all common problems. Procedures such as proper calibration of common thermostats

(Gas - BJWA & FDO, and GS, KX, other electrical thermostats including infinite

switches). Solid state temperature board calibration, and digital temperature control

systems are measured for accuracy as well. Combination gas valve performance, gas

burners types, burner performance and proper gas pressure/flow analysis are required

learning objectives verified by all. LP and Natural conversions are practiced and

verified by data plate BTU ratings. Manufacturer equipment used in this workshop is

represented by Southbend, Vulcan, Wolf, Garland, Lang, Blodgett and Imperial.

Griddles/Ranges/Ovens/Broilers


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A need for special attention to details of service required for two types of cooking

equipment, Conveyor and Rotisserie ovens, required a special workshop that supports a

technician's need to recall specifics on this equipment confidently, and on the first call.

Forced air gas burners, dual stage heat application, electronic ignition controls, large

blower fan motors, interlocks, computer temperature controls, thermocouple sensing, and

dc motor drive systems fill this week with detailed checks not normally required on the

basic cooking equipment line. This week includes complete analysis of correct gas line

size and ventilation (exhaust/make-up air) requirements.

Emphasis on routine conveyor oven "bake check" requirements and rotisserie

"cooked product" service calls is practiced by all. Manufacturer equipment used in this

workshop is represented by:

Savory, Hickory, Cleveland, Lincoln, Middleby Marshall, Marshall Air.

Conveyor/Rotisserie Ovens


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The need to establish separate and distinct training for this

equipment stems from the universality of the cooking capability of the Combination oven-

steamer. This equipment gives the operator three distinct ways to cook, and allows all these ways

to be combined for effect on the food product. Sub systems with controls for Convection,

Re-therm, Steam or Combi cooking are just the basics. Sub systems not found in normal

steamers such as motor direction reversal, quenching, vent control and steam control are some of

the unique systems that respond to a chef's need for selection of heat and moisture during

different times in the cook cycle. Heavy emphasis is put on troubleshooting combination oven

steamer faults using the manufacturer's schematics. The steamer workshop, or previous

successful steam service experience, is a pre-requisite for attendance at this training.

Manufacturer equipment used in this workshop is represented by:

Groen, Vulcan, Blodgett, Alto-Shamm, Cleveland, and Rational

Combination Oven/Steamers


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Dish Machines

Equipment in this category also requires special consideration in a separate training

workshop. Dish Machine equipment is made with different wash criteria similar to the

cook criteria found in the food preparation part of the commercial kitchen. Dish

Machines, when installed, serviced or repaired for service, require the technician to

discriminate between the similarities of types of machines

and the differences between them. Part of this workshop

builds confidence for technicians by enabling them to

discover the subsystems in dish machine type, application

of energy, water distribution, cycle timing and

electrical/electronic controls.

Once this baseline is established, much practice is completed on comparison of basic

ware washing equipment to specific equipment of the major manufactures. Technicians

begin this training with a detailed overview of what is to be expected in the ware washing

business. This takes in exercises in customer service case studies for effect. After

completion of the overview of the business,

learning exercises on a complete dish machine line of

equipment are completed. This includes Model

number identification, component

location and function, system operation and

troubleshooting. All exercises are completed with a

schematic diagram as a basic reference. Manufacturer equipment used in this workshop is

represented by Jackson, Hobart, and Adamation. Service Manual usage for equipment

camparison and troubleshooting includes:

Champion, Insinger, Jackson, Hobart, Stero and Glastender.


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The Ice Machine is unique in itself.

It requires a separate set of learning experiences

when qualifying to service this equipment.

This workshop builds confidence for

technicians who already have, and are using,

basic refrigeration service skills. The training

is intense in that it requires the trainee to

learn the water, refrigeration, mechanical and

electrical control systems of ice cubers and flakers that are made by five major

manufacturers. Most cubers have a unique sequence of events to make ice.

Therefore, fundamental checks are repeated for effect, such as "Ice Production

Check", which is generic to all machines. Special recall exercises are completed

as a capstone for learning at the end of the week. Technician success in this

exercise is dependent on the individual understanding of each machine learned

during the earlier part of the week.

Manufacturer equipment used in this workshop is represented by

Hoshizaki, Scotsman, Ice-O-Matic, Manitowoc, Crystal tips and

Kold Draft.

Ice Machines


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This program was developed for all technicians. This means it is flexible

in nature. The program content can be easily

adjusted to meet the need of any technician

who has been formally trained in

fundamentals of refrigeration. For example:

1. One who has completed a

minimum 6 months of tech school training in refrigeration

2. It can be structured to fill the training needs of a technician

who is new to commercial refrigeration service.

3. or it can refresh skills for one who has done refrigeration

service in the past, but not lately. (Needs an update, brush up ).

4. or it can verify procedures used by one who is currently taking

calls, but needs some current assurance they are correct.

Refrigeration Service


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(Continued)

The training covers refrigeration systems, controls,

refrigerants, servicing, retrofitting, review of brazing procedures, compressor

failure analysis (including tear down). The hands-on portion of this training

begins with the assembly of a cooler/freezer mock-up. Each system, after

assembly, is properly charged. It is then operated and adjusted for most efficient

superheat pressures and temperatures. Later in the week, the training is completed

using the same units. They are purposely bugged with control and refrigerant

problems. These are the problems found on typical service calls. Those problems

are resolved with the correct diagnosis and service procedure.

Refrigeration Service


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Overview: This program was developed using core skill requirements normally found

in an Experienced Appliance Repair Technician job and knowledge DACUM. It satisfies the

need to provide initial training for those individuals who exhibit a sincere interest in working for

a sponsor company in a career with Commercial Food Equipment Service Industry.

More experienced technicians are, and will be, needed to respond to service calls from

the food service operators. Business experience has found, after ads are placed in the newspaper,

that the demand for more experienced technicians far exceeds the availability of people with the

required specific skills.

As a result, CTC will provide job related training for individuals just finishing formal

vocational technical training in fundamental electrical, mechanical and refrigeration service

skills who have not directed that schooling toward any specific industry. They are expected to

vary in age and work experience, but, for the most part, will be new to the world of full time

work.

Program Elements and Expectations

The training is conducted at Career Technology Center in Scranton, PA.. The program consists

of five phases.

Apprentice Technician Program


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Phase I – An individual selected for employment as an apprentice, by sponsoring

company, is paid (ex..$ /Hr.) (This will vary with local payroll laws and cost of living). For

approximately one week, the employee completes an employee indoctrination. By the end of

that time, the sponsor company representative has determined if the new hire still

qualifies as a candidate for the Apprentice training. (Candidates selected for employment could

be those that have some experience, possibly displaced, and not just out of a vocational-tech

school , or those with no experience, but who have just graduated from a vocational - tech

school.)

Phase II This phase is considered the Basic Commercial Food Equipment

skill set. It is two weeks in duration, and provides each trainee with fundamental job

skills such as, industrial and commercial food equipment safety, gas pressure/flow

analysis, control component checks, proper use of gas and electrical test equipment, and

analysis of low pressure boiler steam systems in the industry. The trainee is assigned

drill and practice tasks on how to successfully complete general service calls dealing with

equipment start-ups, equipment and component installations, preventive maintenance

programs, and simple troubleshooting related to gas and electric Fryers, Steamers,

Griddles, Ranges, Ovens, and Broilers. Customer Service fundamentals and

techniques, and equipment safety are integral parts of all service training.

The trainee must satisfactorily complete a Phase II final exam with a score of not

less than 80%, to be eligible to participate in Phase III of the program.


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Phase III. Upon successful completion of Phase II, the apprentice trainee

completes routine service calls for thirty days, (calls related to the level of learning

achieved during Phase II) under direct supervision of a field service technician at the

sponsor company of hire. If Phase III is successfully completed, the trainee is eligible for,

and is scheduled to complete, Phase IV.

Phase IV– Upon successful completion of Phase III, the apprentice trainee is

scheduled to return to the Technical Training center to complete the Advanced

Commercial Food Equipment Skills Workshop for Apprentice Service Technicians.

Phase IV is also two weeks in duration, and consists of Customer Service approaches to

value-added service, equipment operation, component location and troubleshooting of

Rotisserie Ovens, Combination Oven Steamers, Conveyor Ovens, ventilation/fire

suppression systems and Dish Machines. (This includes Booster heaters and Disposal

units). Phase IV includes in-depth troubleshooting practice with complicated schematics

and related test instruments for all equipment.

The trainee must complete a final Phase IV exam, with a score of at least

80%,, to be eligible to qualify for completion of this program. Upon successful

completion of Phase IV, the technician returns to the sponsor company of hire to work as

an apprentice technician (ex.. $.00/hr) qualified to work on Commercial Food Service

Equipment.


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Phase V (See Refrigeration Service Workshop)

This final segment of training is for apprentice technicians who require a “pump

up” in refrigeration service to round off a complete skill base; a skill base that will solve

all types of service calls experienced in a typical day. The technician attends an

additional week of “hands-on” training targeted to develop confidence in servicing and

troubleshooting commercial refrigeration systems commonly found in the commercial

food service equipment arena; such as walk-in cooler and freezer boxes, ice machines,

reach-in freezers and coolers, and blast chillers.

This phase of training is inappropriate for newly hired technicians with no

refrigeration education, background, or experience.

Documents

Commercial Food Equipment Service Technician Certification ... Equipment Technician Training Description - fryers.pdf · Refrigeration Service This program was developed for all technicians