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FEA expands guidance on mothballing equipment

Association produces video to emphasise the need to get mothballing right

 

With the shutdown of so many foodservice kitchens the need to protect equipment for that longed-for reopening is essential.  Mothballing correctly is key – if it’s done incorrectly, there’s a considerable risk that the appliance could be damaged, even if it’s sitting idle.  When the lockdown happened FEA Immediatelycompiled a guide, called Equipment and Systems Preservation Guidance, and has been adding to it over the past days as operators request more information.

 

“The time frame for compiling the initial guide was incredibly tight, and we realised it had to be got out quicklyif it was to help the industry,” says John Whitehouse, chair of FEA.  “I’d like to thank all the FEA members who contributed and helped to create it.  We plan to keep on updating it – and to include more information about turning equipment back on, once the lockdown is lifted.”

 

The latest version has information, for example, on turning off Grease Removal Units (GRUs) – and points out the risks of serious hygiene, odour and pest issues if it’s not done correctly.

 

FEA has also release a video covering some of the key things to consider in terms of shutting down the kitchen – covering areas such as utilities and pest control.

 

“The video was created to emphasise the importance of the correct procedureswhen mothballing,” says Whitehouse.

 

“If anyone has questions about mothballing equipment then I urge them to contact FEA using the website links,” he adds.  “Their input will help us improve the guidance.  Our members have the knowledge and we can quickly access their expertise to get answers.  The more information we can upload to the Guidance document the better.”

 

Links to the FEA Equipment and Systems Preservation Guidance document and the video can be found on the FEA website, in the special coronavirus section.

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