Like a lot of people in the foodservice industry, I didn’t intend on ending up here. Also, like a lot of people in the foodservice industry, I didn’t intend on still being here over a decade later. One of the many reasons I still am, however, is the fact that I’ve been fortunate enough to work with Child Nutrition the entire time. There’s truly not a better collection of warm and caring individuals in this world and I am proud to be a part of their family. And what I am most proud of is when my other family, Winston Industries, provides the Equipment Grant Award. Well, that and keeping me employed…
Every year through a competitive grant process at SNF, our company gives away 10 pieces of equipment (of the winner’s choosing) in our holding cabinet or oven line. That amount of free equipment could represent a monumental change for anybody, much less a district in extreme need! Covering the Southeast, I’ve been lucky enough to work directly with three of these grant winners, as well as a district in my home state of Mississippi who we helped post-Katrina. This year lightning struck again and I got my fourth winner, Hernando County Public Schools in Brooksville, Fla.
Hernando County has about 25 schools and Food & Nutrition Services Director, Lori Drenth, designated nine sites to receive the seven Holding Cabinets and three Thermalizer Ovens she chose after winning. Along with helping to feed an increasing number of students in older kitchens, this equipment will allow her staff to be able to truly do batch cooking and serve food at its highest quality. And as she said, “it’s like Christmas when a kitchen gets new equipment and it instills a sense of pride in the employees knowing their school is getting that investment.” It gives me that same sense of pride to work with these people and a company that makes money selling equipment, but also gives some away for a good cause!
You can apply for next year’s grant starting on January 10, 2017. Learn more here!
In the crazy fast paced world of food service, which in a lot of cases is 24/7, we need to find the time to break out the elbow grease and do some good old fashioned hard work. We need to keep our work areas and equipment clean and sanitized. Sorry, there is no easy button for elbow grease. Now, let’s discuss stainless steel or consider it stain-“LESS”.
Contrary to popular belief, stainless steel is susceptible to rust and corrosion. Stainless steel(s) are passive metals because they contain other metals; chromium, nickel, and manganese that stabilize the atoms. Four hundred series stainless are called ferritic, contain chromium, and are magnetic. Three hundred series stainless are called austenitic, contain chromium and nickel, are non-magnetic, and generally provide a greater resistance to corrosion than ferritic types.
With 12-30% percent chromium, an invisible passive film covers the steel’s surface acting as a “shield” against corrosion. As long as the film is intact and not broken or contaminated, the metal is passive and STAIN-LESS. If the passive film of stainless steel has been broken, equipment starts to corrode and at its end, it rusts.
Enemies of Stainless Steel
Mechanical abrasion – Items that will scratch a steel surface. Steel pads, wire brushes, and scrapers are prime examples that cause abrasions on the steel.
Water – Water comes out of the faucet in varying degrees of hardness. Depending on where you live, you may have hard or soft water. Hard water may leave spots and rust stainless steel. Other deposits from food preparation and service must be properly removed. Treated water may be your first defense.
Chlorides – Found nearly everywhere like water, food, and table salt, for example. One of the biggest perpetrators can come from household and industrial cleaners.
On every CVap cabinet there is a cleaning label on the door to remind you to break out the elbow grease on a consistent basis and be sure to drain, clean and refill your evaporator with fresh clean water every day. Your CVap will return the favor by providing many years of dependable service in what Winston is known for, controlling food temperature and texture for extended periods.
A DAILY CLEANING DISCIPLINE AS FOLLOWS IS NECESSARY TO INSURE A LONG LIFE OF THE CVap INTERIOR STAINLESS COMPONENTS.
- Remove inside components to the sink for cleaning and rinsing.
- Remove inside cabinet deposits non-abrasively; wash or sanitize with non-chloride cleaner; then rinse – allowing rinse water to drain to evaporator.
- Drain the evaporator; wash with a non-chloride cleaner; remove all deposits using non abrasives. If there is a white scale on heat transfer surfaces, use Scale Kleen, Lime-A-Way or similar to remove. Rinse thoroughly and refill with fresh potable (non-chloramine) water.