Minimize Service Calls with Regular Braising Pan Maintenance

A braising pan breakdown can cause your service to come to a grinding halt. The good news?  Preventative maintenance can help keep your braising pan in optimal working condition -- thereby sparing you from costly and time-consuming service calls.

Here’s a closer look at what all operators should know about commercial braising pan maintenance.

Cleaning restaurant braising pans is just the first step in supporting their performance and lifeline. Routine maintenance is also essential and includes the following:

• For smoothest operations, lubricate your braising pan’s lid mechanism every six months. This starts by locating the lid lift mechanism and tension spring behind the braising pan’s backsplash on both rear corners of the braising pan. Pry and lift up to remove the cover, then lubricate these mechanisms with between eight and 10 drops of lubricating machine oil. In addition to treating the area between the lid arm and stationary block, be sure to apply a few drops of oil to the shaft surrounding the spring, as well. Replace the cover and you’re done.
• Braising pan flues should be checked annually. (Wait until they are cool to do so.) Remove any grease buildup as well as other obstructions which might impact the flow of flue gases within the braising pan.
• Lastly, tilting braising pans should also be cleaned and adjusted by a trained service professional at least twice a year for optimal performance.

Speaking of trained service professionals, buying a Vulcan braising pan comes with many benefits, including access to a top-notch network of service providers. This is yet another level of assurance you get when you choose Vulcan: You’re not only buying the best kitchen equipment, but also gaining the peace of mind that comes with knowing it will receive the best preventative care and attention.

In addition to following a schedule for routine maintenance, keeping an eye out for signs and symptoms can further protect your braising pans while saving you money on larger repairs and equipment replacements.

• If you have a gas heat braising pan and the burners do not come on, the fix may be as simple as the power supply being turned off. Other potential causes include the gas supply to the braising pan being off, the thermostat being off, the gas valve being off, poor pan positioning, and a problem with the gas control system. (The latter requires attention from at Vulcan authorized servicer.)
• If your gas heating braising pan’s burners are producing carbon deposits, causes may include an unlevel braising pan frame, incorrectly sized orifices, improperly adjusted burner air shutter, incorrect gas supply, and incorrect pressure at supply.
• If your electric heat braising pan’s heating elements do not come on, possible causes may include either the power supply or thermostat being off, a blown fuse in the electrical box, the pan not being in the lowest position, and a problem with the control circuits. (For the latter, contact a Vulcan authorized service.)

One last thing to keep in mind about braising pan maintenance? Safety is everything: Before performing any maintenance on your braising pans, be sure to disconnect the machine’s electrical power and follow all procedures for lockout and tagout. As tilting braising pans and their parts are hot, proper care is required for operating, cleaning and servicing these versatile pieces of commercial kitchen equipment.

Service calls can cause operators time and money while also being detrimental to staff and diner satisfaction. Following these best practices can help you minimize service calls and maximize the performance and productivity of your restaurant braising pans.