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VIDEO: Updated guidance on mothballing commercial kitchens the right way

Empty kitchen 2

With the shutdown of so many foodservice kitchens, the need to protect equipment until operations re-open again is essential. 

Mothballing correctly is key – if it’s not done properly there is a considerable risk that the appliance could be damaged, even if it’s sitting idle.

When the lockdown happened, trade association FEA issued its Equipment and Systems Preservation Guidance to assist operators with the mothballing process and it has been adding to this as operators request more information.

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John Whitehouse, chair of FEA, said: “The timeframe for compiling the initial guide was incredibly tight, and we realised it had to be got out quickly if it was to help the industry. We plan to keep on updating it – and to include more information about turning equipment back on, once the lockdown is lifted.”

The latest version has information, for example, on turning off Grease Removal Units (GRUs) – and highlights the risks of serious hygiene, odour and pest issues if it’s not done correctly.

FEA has also released a video (below) covering some of the key things to consider in terms of shutting down the kitchen – covering areas such as utilities and pest control.

“The video was created to emphasise the importance of the correct procedures when mothballing,” said Mr Whitehouse. “If anyone has questions about mothballing equipment then I urge them to contact FEA using the website links.

“Their input will help us improve the guidance.  Our members have the knowledge and we can quickly access their expertise to get answers. The more information we can upload to the guidance document the better.”

BEST PRACTICE: How to correctly mothball catering appliances during a period of closure

Tags : best practicecatering equipmentFEAkitchensmothballing
Andrew Seymour

The author Andrew Seymour

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