Pressure Steamer – Culinary Safe Work Procedure
Page 1 of 4 / WSHMS-02C-SWP-115
Division: /

RETSD

/

Analysis By:

/

Kildonan-East Staff

/

Date:

/ Jun/25/2013
Department: / Kildonan-East Collegiate /

Supervisor:

/

Frequency:

/ Hourly

Job Title:

/

Culinary & Pastry Arts

/ Approved By: /

JSA Number:

/ CPA19

Job Title:

/ Pressure SteamerCPA19 / Job Performed By: /

Teacher and or Students

Required Personal Protective Equipment: Chef Jackets, aprons, hair net and chef hat, oven mitts for handling hot food trays.

GENERAL NOTES: No nail polish, gel nails, jewelry (including watches), cell phones, or music devices allowed in the kitchen. Hair must not be visible outside of the hair net or chef's hat.The tilting skillet is a gas appliance and

Job Safety Analysis:

Step / Description / Hazard / Controls

DailyPre-Startup Inspection:

A / Before every steaming operation: inspect the cooking compartment and remove any food scraps ordebris from the racks, walls, and floor of the compartment.
B / Pay particular attention to the drain and drainscreen.
A blocked or slow drain causes: / • Hot water to collect in the compartment and spill out when the compartment door opens
• Pressure fluctuations in the compartment, resulting in steam leaks around the door gasket, orcompartment implosion
• Reduced convection in the compartment, reducing cooking performance / DO NOT use steamer(s) if water stands in the drain opening.
REMOVE any food or debris blocking drain or drain screen.
DO NOT push food or debris down the drain.
Make sure screen covers drain. Screen prevents large pieces of food from entering and blockingdrain.

Cooking Operation:

1 / Turn the unit ON and preheat for 10 minutes to ensure even cooking.(During this time, the steam generator will fill up with water and heat.) / Hot surface
2 / Put the food that is to be cooked into pans.
3 / When the machine shows that it is preheated, place the pans of foodin the cooker compartment. / Allow skillet to preheat before placing pans.
4 / Close the door and latch the compartment. / Steam Burns / Unit will not continue to heat unless latched properly.
5 / Set the timer to the appropriate time for the food you are cooking.
6 / Do not open the door while the steamer is pressure cooking.*
7 / Shut off the steam and wait a couple of minutes before you open the compartment door for thepressure to release.
8 / Clear the area around the steamer before opening. / Steam burns to coworkers
9 / Stand to the side of the machine and open the compartment. Keep the door between you and the opening. / Steam Burns to hands and face / Allow steam to clear, keeping the door between you and the open steamer.
10 / If a steamer is stacked, remove the tray from the top steamer first, then the lower one, to prevent burns from rising steam. / Steam Burns to hands and face
11 / Use oven mitts to carefully remove the hot pans from the steamer. / Steam Burns to hands and face
12 / Place hot, dripping steamer trays on a cart to transport. If trays are carried by hand, they will drip on floors and create a slip hazard. / Slip Hazard / Transport using a cart.
Clean up any spills immediately. Use signage for slippery floors.

Cleaning Instructions:

1 / Turn OFF the ON/OFF switch.
2 / This starts the Automatic Blowdown cycle. Wait for 3 minutes.
3 / Open steamer door and allow steamer to cool. Wait 5 minutes. / Steam Burns / Stand to the side while opening, keeping the door between you and the opening.
4 / Remove slide racks.
5 / Wash and rinse racks separately or clean them in a dishwasher according to health requirements.
6 / Remove stuck food with a stiff bristle brush or use plastic scraper and a mixtureof hot water and mild detergent. / Damage to interior surfaces / Do not use abrasive cleaning compounds or steel wool.
7 / Do not remove drain screen. Clear residue from drain screen.
8 / Rinse inside of steamer compartment with clean water. / Damage to cooking compartment / Do not use a hose or water jetto clean steamer.
9 / Replace cleaned slide racks.
10 / Wipe exterior with damp cloth. / Never hose down steamer.
11 / Leave steamer door slightly open / This prevents moisture and odour buildup.

AUTHORIZED EMPLOYEE INFORMATION:

ID NUMBER: / LAST NAME: / FIRST NAME: / REMARKS:

JOB HISTORY INFORMATION:

DATE: / REMARKS:

Approval Signature:Date:

Page 1 of 4 Print Date: Jun/25/2009