Establish, Reaffirm, and/or Implement Cleaning Protocols
Use this time to as an opportunity to implement both daily/shift cleaning as well as deep cleaning schedules to ensure your equipment remains both sanitary and operational.
When speaking with our support team, we have found the number one cause of equipment downtime is caused by a lack of cleaning. Flour, dough, oils, and other particulates can build up within the machine. Without proper cleaning, these particulates will calcify and inhibit the overall function of the machine while creating an unsanitary production environment.
Our service technicians recommend implementing regular cleaning schedules; outlining end of shift cleaning procedures; and scheduling in-depth cleaning during weekly, monthly, and/or semi-annual intervals, based on your production level.