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University of Subway

This is a transcription of the video from University of Subway lesson "Cleaning the Beverage Station". https://www.schoox.com/70722/cleaning-the-beverage-station

The text may be sourced from the text of the video, the spoken narration, or some combination of the two. Formatting of the text may be emulated or added where useful for clarity. Minimal text content may be modified to correct typographical errors.

This transcription is not a suitable alternative to actually watching the video (your progress in the video is recorded and can be checked by your supervisor). This is not meant to encourage cheating on the accompanying quizzes, the answers of which have already inevitably been pasted on their own first Google results anyway. This is not meant to infringe on any copyright, rather, it is shown here as a quickly verifiable reference for important details of operation of Subway restaurants.

Course outline

The purpose of this course is tho explain the importance of cleaning and maintaining the different components of the beverage station. This course also explains when and how to clean and maintain the beverage cooler.

The topics in this course are:

  • Cleaning the Beverage Components in the Customer Area
  • Cleaning the Beverage Components in the Back of the Restaurant

Cleaning the Beverage Components in the Customer Area Edit

In the customer area, there are several beverage components that need to be cleaned. These are:

  • Bottled beverage cooler
  • Beverage dispenser
  • Nozzles and levers
  • Drip tray
  • Cup rest
  • Trash chute
  • Ice dispenser

Cleaning the Bottled Beverage Cooler Edit

The bottled beverage cooler is used to hold bottled beverages.

Weekly: Wipe the interior top and bottom using a solution of dish detergent and warm water. If the inside of the unit is clean but has an odor, use a solution of warm water and baking soda to wipe the interior.

Daily: Clean the glass of the cabinet, inside and out, using glass cleaner.

Monthly: Wipe the interior top and bottom using a solution of dish detergent and warm water. If the inside of the unit is clean but has an odor, use a solution of warm water and baking soda to wipe the interior.

Your store owner or manager will clean the condenser coil by disconnecting the power cord and removing the panel that covers the condenser unit. Loosen dirt particles attached to the coils using a soft bristle brush and then vacuum. Replace the panel when cleaning is complete.

Daily Cleaning of the Beverage Dispenser Components Edit

Daily cleaning of the beverage dispenser components involves several steps. When cleaning the beverage dispenser, do not use bleach, steel wool, scouring pads, or abrasives on any of its components.

Remove nozzles and diffusers: Remove the nozzles by turning counter-clockwise and pulling down; and remove the dispensers by pulling straight down.

Clean nozzles and diffusers: Place the nozzles and diffusers in half a gallon (1.9 liters) of sanitizing solution and scrub each piece using a small brush. Allow to soak for 15 minutes. Remove from the sanitizing solution, place on a clean towel and allow to air dry.

Do not use bleach or dish detergent on these parts, as these products damage the plastic and leave a residue that will result in a poor tasting beverage.

Clean exterior surfaces: Using a clean cloth and sanitizer solution, wipe all exterior surfaces of the dispenser, including the dispenser valves and underneath the dispenser valves where nozzles and diffusers connect, and valve actuating levers to remove any sticky syrup residue, which may cause levers to not operate properly.

Do not allow dried syrup to accumulate on any part of the dispenser, as this may cause clogging, overflowing, bacterial growth and odor. Keep the area around the dispenser clean and free of debris and excess supplies.

Clean the cup rest: Remove the cup rest - the grate that covers the drip tray - and wash, rinse and sanitize it. Then allow it to air dry.

Cleaning the Beverage Components in the Back of the Restaurant Edit

There are several beverage station components in the back area of the restaurant that need to be cleaned and well maintained. These are:

  • Bag-In-Box (BIB) pumps
  • Bag-In-Box (BIB) hose connectors
  • Carbonator System
  • CO2 (Carbon Dioxide Gas) System

The Syrup System Edit

The syrup system is used to supply unrestricted syrup flow to the beverage dispenser. Syrup is stored and dispensed from bags in boxes (BIB).

Weekly Cleaning of the Back of the Restaurant Beverage Components Edit

If you have a bulk CO2tank, it is your owner's or manager's responsibility to make sure that the tank is filled frequently. If your CO2 is in cylinders, ensure that the cylinder is properly secured to the wall with a chain or bracket.

If the hose connectors were not rinsed when the BIB was changed, disconnect the syrup line and soak the connectors in a pan of warm water for approximately one or two minutes. Spin the connector until it moves freely. Rinse the hose connectors again in clean warm water and reconnect to the BIB.

Replace missing or worn connector tubing brand labels. Your owner or manager can obtain these labels from the beverage supplier.

Storage, Using and Cleaning the BIB Syrup System Edit

When storing, using and cleaning the BIB syrup stock, you need to consider a few thigns.

Storing: Store syrup boxes, using First In, First Out (FIFO), on dry storage shelving at least six inches off the floor to prevent moisture damage. Rotate BIB stock and use syrup by the expiration or "enjoy by" date on the box. Always handle boxes of syrup carefully!

Usage: For unrestricted syrup flow, keep the gas and product lines from kinking, flattening or twisting.

Cleaning: Clean spilled syrup as necessary. If connectors were not cleaned when BIB was changed, clean connectors weekly. Every week rinse the connectors attached to the syrup boxes by placing them into a cup of warm water and swishing them around.

The DON'Ts of Storing and Using Syrup Boxes Edit

When storing and using BIB stock, there are certain actions you need to avoid.

Storing syrup boxes: Never stack more than five boxes high, as this causes product damage and leaks.

Using syrup boxes: Do not remove the bag from the box.

Changing a BIB Edit

When a syrup box is empty you need to change it. To do this you perform several steps.

  1. Unscrew the syrup line connector and remove the empty box.
  2. Then open the flap of a new box by hitting the perforated area firmly with the palm of your hand - do not use a sharp instrument. Then pull the bag connector through the opening and remove the plastic dust cap.
  3. Using a pan of warm water soak the syrup line connector for approximately 2 minutes. Then spin the connector until it moves freely.
  4. Screw the syrup line connector to the bag connector and tighten until the connectors are fully engaged. Then wipe up any spilled syrup.

CO2 System (Carbon Dioxide Gas) Edit

CO2 is available in bulk or individual cylinders. If your restaurant uses bulk CO2, you will have a permanent tank and your CO2 service provider will deliver the gas to your restaurant. In this case, you need to contact your service provider for any maintenance information.

Maintaining Individual CO2 Cylinders Edit

When storing, using and maintaining individual CO2 cylinders, you need to take certain precautions and considerations.

Maintain pressure: Regulate the correct flow of CO2 to the dispenser system. Ensure that the cylinder is in an upright position to avoid high pressure, which could rupture or cause damage. Also, secure the cylinder with a chain to prevent it from failing.

Avoid leaks: Avoid gas leaks by always opening the cylinder valve stem and the valve stem counterclockwise as far as possible. Avoid CO2 leaks by inserting a new washer each time a cylinder is changed.

Reserve cylinders: Do not allow the CO2 cylinder to run "empty" at any time. If you have connected the last full cylinder, notify your manager to order more.

Replacing CO2 Cylinders Edit

You need to replace the CO2 cylinder when the cylinder pressure gauge shows less than 500 PSI (3437kpa). To do this you perform several steps.

  1. Turn off the gas at the cylinder valve and disconnect the regulator.
  2. Replace the empty cylinder with the new cylinder.
  3. Check that the washer between the base pressure is in good condition. If it is worn or damaged discard and replace it with a new washer.
  4. Reconnect the regulator to the cylinder and slowly open the cylinder valve until the hissing stops - this allows the pressure to balance int he system. Then turn the cylinder valve as far as possible.
University of Subway

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