Air Curtain – Quarterly Preventive Maintenance

• De-energize power source using approved LOTO procedures

• Remove the intake grille

• Remove the bottom access panel

• Vacuum and scrape (if necessary) to remove the buildup of dirt and debris. (The motor is permanently lubricated and requires no additional lubrication)

• Reinstall the cover and intake grill

CAUTION: Stand clear of the unit or wear safety goggles as loose debris may be present and exit the nozzle.

Check and adjust the airstream

•With the air curtain operating and the door in its full open position, check to see that nothing is obstructing the airflow at the discharge nozzle vanes •Find the airstream split location. Hold a handkerchief by a corner, approximately 12” above the floor. Gently move it back and forth in the doorway. Make sure the air is being directed to both the inside and the outside. The split location is indicated where the handkerchief is vertical with minimal or no fluttering. •The split location should be approximately 3” outside the doorway. If necessary, adjust the discharge nozzle vanes by de-energizing the unit, loosening the nozzle vane locking screws and adjusting the vanes.

• Pass
• Flag
• Fail

If any abnormal operation or condition is noted during the inspection procedures that could compromise safe operation of the equipment, the technician shall immediately remove the equipment from service until repairs have been made. Note: This checklist is not intended to supersede any manufacturer guidelines or procedures. Always refer to the appropriate manufacturer manuals for specific procedures and specifications.

Picture of Inspection Completion

Equipment Repair Checklist

Technicians are responsible for the following processes before and after any repair. Note: (when possible) remove equipment/ machinery from food processing area/room before repair is made.

• 1. Gather all necessary tools for repair

• 2. Gather all necessary parts for repair

• 3. Report to broken equipment/ machinery

• 4. Ensure equipment/ machinery is powered down and locked out / tag out

• 5. Ensure not to lose nuts, bolts, etc. when removing them from machinery

• 6. Ensure and be aware that all small parts and tool are accounted for

• 7. Once repair is completed tools should be checked an accounted for

• 8. After repair is completed ensure, nothing (tools, used parts, nut and bolts) is left where it may enter (contaminate) the product or damage the equipment.

• 9. Ensure equipment/ machinery remain locked out tag out

• 10. Contact sanitation to clean and sanitize equipment/ machinery before put back in production.

• 11. Once the equipment/ machinery is sanitized and signed off by QA then maintenance technician.

• 12. Remove lock out tag out

• 13. Equipment/ machinery is ready to be put back in production.

• 14. All items used for repair/inspection are certified food grade.

Signature