Maintain

Training
Facilities
Template #1
 OPERATIONAL PROCEDURE
Equipment Type GAS RANGE
Equipment Code W1034978A
Location Practical Work Area (Kitchen)
Operation Procedure:

a. Before Operation:
Check Plug
Check Voltage Requirement
Check Gas if its full or empty
Check Hose if no leaks
Check if surface is level to the floor

b. During Operation:
KEYPAD FEATURE INSTRUCTIONS:
CLOCK
1. Check that the oven is off.
2. Press CLOCK.
3. Press TEMP/TIME “up” or “down” arrow pads to set the time of day.
4. Press CLOCK or START.
OVEN TIMER (Set/Off)
1. Press TIMER.
2. Press TEMP/TIME “up” or “down” arrow pads to set the length of time.
3. Press START to begin the countdown. If enabled, end-of-cycle tones will sound at
end of countdown.
4. Press TIMER twice to cancel the Timer. Do not press the Cancel keypad because
the oven will turn off.
5. If the Timer is running, but not in the display, press TIMER to display the
countdown for 5 seconds.
START
Cooking start The Start pad begins any oven function. If Start is not
pressed within 5 seconds, “PUSH” appears in the display. If Start is not pressed
within 1 minute after pressing a keypad, the function is canceled and the time of day
is displayed.
CANCEL
Range function The Cancel keypad stops any function except the Clock,
Timer and Oven Control Lockout.

TEMP/TIME
Temperature and time adjust The “up” or “down” arrow pads are used to
adjust time and temperature settings.
BAKE Baking and roasting
1. Press BAKE.
2. Press Temp/Time “up” or “down” arrow pads to set a temperature other than
350°F (175°C) in 5°F (5°C) increments between 170°F and 500°F (75°C and 260°C).
3. Press START.
4. To change the temperature repeat Step 2. Press START or wait 5 seconds for the
change to take effect.
5. Press CANCEL when finished.

BROIL
1. Press BROIL.
2. Press TEMP/TIME “up” or “down” arrow pads to change the temperature in 5°F
(5°C) increments between 300°F and 500°F (150°C and 260°C).
3. Press START, and allow oven to preheat for 5 minutes.
4. Position cookware in oven and close the oven door.
5. Press CANCEL when finished.

KEEP WARM
Food must be at serving temperature before placing it in the warmed oven.
1. Press KEEP WARM.
2. Temperature is set at 170°F (75°C) for 60 minutes (1.00 hour).
3. Press START.
4. Press CANCEL when finished.
NOTE: The oven will automatically turn off after 60 minutes.

COOKTOP USE:
1. Push in and turn knob counterclockwise to IGNITE.
2. Turn knob to anywhere between HIGH and LOW.

REMEMBER: When range is in use, the entire cooktop area may become hot.
Do not let the burner flame extend beyond the edge of the pan.

3.Start cooking

c. After Operation
Turn off all controls when not cooking.
Failure to follow these instructions can result in death or fire
Before setting a control knob, place filled cookware on the grate. Do not operate a burner using empty cookware or
without cookware on the grate
 Template #2
HOUSEKEEPING SCHEDULE
Household Servicing
Qualification Household Services NC II Station/Bldg
Laboratory
Area/Section Kitchen Bldg. #1

In-Charge Ma. Ligaya C. Carlobos

Schedule for the 2nd Semester, 2014

Responsible
ACTIVITIES Daily Every Weekly Every Monthl Remarks
Person other 15th y
Day Day
. Remove cobwebs and dirt
from ceilings and walls and Group A of x
clean window edges and Trainees
sills
2Wash soiled
Group B of X
utensils/table Trainees
appointments
3.Store clean and dried
utensils/table
appointments in Group C of X
Shelves/cabinets Trainees

4.Clean surfaces of tables Group D of X

and appliances Trainees

5.Clean and check kitchen

appliances free from:

Group D of X
a)grease Trainees
b)dirt

c)unpleasant odor

6..Clean and polish all Group E of X

furniture and equipment Trainees

. 7.Sweep or damp the floor Group D of X

or vacuum if carpeted Trainees

8.Arrange furniture and Group A of

return all things accdg. X
Trainees
to the layout

9.Dispose, empty trash and

wash/reline waste baskets X
Group B of
Trainees
10. Conduct inventory of
tools and equipment
X
11. Clean and arrange
kitchen wares, glass wares
x
and china wares

12. Inspect and clean

drainage systems
X
 Template #3

WORKSHOP INSPECTION CHECKLIST

Qualification HOUSEHOLD SERVICES NC II

Area/ ESTER SOCORRO V.
KITCHEN In-Charge
Section TOLINGIN

YES NO INSPECTION ITEMS

1.Remove cobwebs and dirt from ceilings and walls and clean
window edges and sills?
2. Wash soiled utensils/table appointments?

3.Store clean and dried utensils/table appointments in

Shelves/cabinets ?
4.Clean surfaces of tables and appliances?

5.Clean and check kitchen appliances free from:

a)grease
b)dirt
c)unpleasant odor?
6..Clean and polish all furniture and equipment?
. 7.Sweep or damp the floor or vacuum if carpeted
8.Arrange furniture and return all things accdg. to the layout?

9.Dispose, empty trash and wash/reline waste baskets?

10. Conduct inventory of tools and equipment?

11. Clean and arrange kitchen wares, glass wares and china
wares?
12. Inspect and clean drainage systems?
Remarks:

Inspected by: Date:

Template #4
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE GAS RANGE
EQUIPMENT CODE W1034978A
LOCATION Practical Work Area (Kitchen)
Schedule for the Month of March
MANPOWER Daily Every Weekly Every Monthly Remarks
ACTIVITIES Other 15th
Day Day

1..Check and clean

the burners for
Trainees X
clogged ups

2.Check and clean

the storage drawer X
Trainees
3.Check and clean
the gas tube X
Trainees
opening
4.Check for any
leakage in the gas x
Trainees
hose
5.Check and
clean exterior
surfaces with the x
appropriate Trainees
cleaning agents
6.Check and
clean oven racks x
Trainees
7.Check and X
replace oven light
Trainees

8.Check and
clean surface Trainees x
burners
9.Check and X
clean cooktop Trainees
controls
10. Check and
Clean Control
Panel and
Oven Door Trainees X
Exterior

Template #5
 EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type : GAS RANGE
Property Code/Number : W1034978A
Location : Practical Work Area (Kitchen)
YES NO INSPECTION ITEMS
1. Check and clean the burners from clogged ups?
2. Check and clean the storage drawer?
3. .Check and clean the gas tube opening?
4. Check for any leakage in the gas hose?
5. Check and clean exterior surfaces with the appropriate
cleaning agents?
6. Check and clean oven racks?
7. Check and replace oven light?
8 Check and clean surface burners?
8 Check and clean cooktop controls?
10 Check and Clean Control Panel and Oven Door Exterior?

Remarks:

Inspected by:

Date:
 Template #6
TAG-OUT INDEX CARD
DESCRIPTION
LOG DATE TYPE
(System Components,
SERIAL ISSUED (Danger/Caution)
Test Reference, etc.)

Aug 7, Danger:
O1 Gas Range
2014 Gas Hose is
Leaking
Caution:
Aug 8, Timer not
Oven of the Gas Range
02 2014 functioning

Danger:
Aug 11,
03 Power Supply Gas Range
2014
Cord with Cuts
Caution:
Aug 12, Burner clogged
04 Gas Range
2014 up

Reported by: Date

ELENITA Y. URSAL

Signature Over Printed

Name
 Template #7

WASTE SEGREGATION LIST

Section/Area Simulation Area/HOUSEHOLD SERVICES NC II

GENERATED / WASTE SEGREGATED METHOD

ACCUMULATED
WASTE
Recycle Compost Dispose
Empty Spray bottles X

Damaged Brooms X

Damaged Dust pans X

Broken Buckets X

Worn Brushes X

Defective Mops X

Leak Water hoses X

Peels of X
Fruits/Vegetables
Damaged Sorting X
Baskets
Spoiled Left-over X
Foods
Damaged Gloves X

Soiled Tissues, Paper X

Towels, etc.
Defective Anti-static X
Dusters
Worn out Linens X

Used Dish sponges X

 Template # 8
BREAKDOWN REPORT
Property ID No. W1034978A
Property Name GAS RANGE
Location Kitchen
Findings Recommendations
Gas hose is leaking Call the service of a technician for
hose replacement
Call the technician of the supplier
Timer not functioning

Refer to the service of an electrician

Power supply cord with cuts

Refer to a technician
Burner clogged up

Inspected by: Reported to:

JOSE GERY A. ATON ELENITA Y. URSAL

Date: August 8, 2014 Date: August 9, 2014

Assigned to: Israel Cayabyab Received Assignment:
Date: August 11, 2014 Date: August 11, 2014

Subsequent Action Taken: Recommendation

Performed the tasks as stated in the Buy the hose for replacement and
recommendation call the service of technician and
electrician
By Technician Reported to
ELENITA Y. URSAL
Date: August 12, 2014 Date: August 12, 2014