Food Equipment Maintenance Flashcards

What causes cavitation in a commercial dishwasher pump?

Answer: Insufficient water supply, air entrainment, or clogged intake strainer

Cavitation occurs when the pump cannot draw sufficient water, causing vapor bubbles that collapse violently and damage pump impellers over time.

A commercial ice cream machine produces soft, runny product. The most probable cause is:

Answer: Refrigeration system underperforming or mix overrun too high

Soft or runny ice cream product indicates the freezing cylinder is not reaching proper draw temperature, typically caused by refrigeration underperformance or incorrect mix overrun.

How should a commercial food slicer blade be cleaned and sanitized according to food safety standards?

Answer: Disassemble, wash, rinse, and sanitize the blade and all food contact surfaces per NSF guidelines

Food slicer blades must be disassembled, washed, rinsed, and sanitized after every 4 hours of use and at the end of the day per FDA Food Code and NSF requirements.

What is the primary function of a metering pump on a commercial dishwasher?

Answer: Automatically dispense precise amounts of detergent or sanitizer into the wash or rinse water

Metering pumps automatically inject calibrated amounts of chemical detergent or sanitizer into the dishwasher at the correct point in the wash cycle.

A commercial convection oven fan runs backward (opposite direction). The most likely cause is:

Answer: Two motor leads have been swapped, reversing the phase for a three-phase motor

On a three-phase motor, swapping any two of the three power leads reverses the motor's rotation direction.

When performing PM on a commercial tilting skillet (braising pan), a technician should lubricate the:

Answer: Tilt mechanism pivot points and gear assembly per manufacturer specifications

The tilt mechanism pivot points and gear assembly require periodic lubrication with food-grade grease to ensure smooth, safe operation and prevent premature wear.