OBCO Chemical

The Journey begins here.

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Can’t Breathe..

Panic, the heart is pumping pure anxiety through needle-sized veins.  Where there was once an occupant of a flow of air, stands a very noticeable vacancy. Eye’s begin to become heavy and blurry as the body is torturing and  raping itself of the very simple necessity that is needed for living, Oxygen.

As, the coroner and police detectives examine the body and the environment, they come to an unanimous and undeniable conclusion that this event was an accident that could have been prevented.  The prevention, simply a respirator

There are different kinds of respirators used to help keep you lungs, heart, mind, and spirit happy.  

Some important things to consider:

Think from start to finish the activity that you will be doing especially if it is involving any time of exhaust or fumes. 

 Respirators and dust masks are not all the same.  Dust masks is usually the most common use for the majority of household cleaning, maintenance, painting, sanding activities 

Dust masks are called particulate filters. Particulate filters are rated by the National Institute of Occupational Safety and Health (NIOSH)  They cover your nose and mouth and provide protection from airborne particles.

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Ask anyone in the restaurant business and they would tell you that cleaning the deep fryer is the most frustrating and worst job there is to do.  And they are right, from filtering the oil, actually changing the oil, and dealing with the vents what a mess!  

Also, when it’s late no one wants to wait around until the oil is cool to clean it.  So there is a chance of some oil burns lurking around the corner. If it were up to me I would have a younger worker change it and not mess with it.  Unfortunately that isn’t possible because there are laws in place the prohibit underage workers to mess with the fryer. 

Here are some tips to help ease the burden of this heavy unwanted chore.

Let the oil cool. Unplug or do whatever to make sure that oil gets to a         workable temperature somewhere around 150F is okay. Trust me it will be worth it in the long run.  

Drain the oil.  As the oil is draining take the baskets, utensils, etc and wash them separately.

When the oil is out it’s time to scrape.  Scraping with a metal spatula will usually do the trick.  It is important to scrape because if this step is missed then the particles could compromise the new oil and food will not taste as fresh as it should.  Also, it could cause problems down the line in terms of maintenance.

Fill the fryer with water and soap (we recommend Banish) make sure that it has a high alkalinity and grease emulsifiers for quick removal of carbonized soil.

If you’ve unplugged the fryer plug it in and turn it on to get the water good and hot and boil. 

Once the water is at a boil.  Unplug the machine again and let the water cool down. 

Use a rinsing agent like Blue 620 and water to fill the fryer and rinse, and repeat a couple more times.  

The outside of the fryer can be easily take care of with a solvent such as Dynosolv.  Be sure to let the solvent to sit on the outside surface for a few minutes to let it work on the grease.  

Once this is all done make sure the area around is not greasy.  

You are now ready for the next shift. 

[obcochemical-blog]

They’re different?

I remember a few years ago when I was 13 years old and doing the dishes was a chore.  Time seemed to creep and lurch by as I dipped, scratched, scraped, washed, rinsed, and dried dishes that had been sitting by the side of the sink what seemed like were days, but in reality, it was just after Sunday dinner.  

Now days it doesn’t seem as big of a punishment as it seemed when I was 13, but the time still seems to creep and lurch.  

As someone starts the faucet and fills up with water.  What liquid dish soap are they going to choose?  Does it matter?  Is the cheapest stuff at the dollar store good enough?  

I found this blog by Leigh Krietsch Boerner from The sweet home website.  Leigh brings some good pointers such as what to look for in a dish detergent, things that they dismissed as they were running tests, and how they tested.  She also reminds us that “ suds are not an indicator of cleaning power.”  She also recommends adding the detergent before starting the water because it helps distributes evenly the soap in the sink.  

I have attached the information of the blog at the bottom of this article if you wish to read more.  

So the moral of the story is (summary): 1. Dish time may seem to lurch by. 2. Do your research.  3.  If you have any questions please comment and I will do my best to answer. 

BOERNER, LEIGH KRIETSCH. 'The Best Dish Soap'. The Sweet Home 2014. Web. 1 July 2015.

http://thesweethome.com/reviews/best-dish-soap/

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(via GIPHY)

Here is a scenario for you:

You’re a server at a restaurant,  it’s a busy day in the restaurant and all your servers are busy and you as the owner are in charge of drinks, you have just received a large order for ice cold drinks.  As you go to the ice machine you open it up and you see slime.  What is the next step?

A.  Scream?!

B.  Ignore and just get the ice anyway.  

C. Or read on and figure out how to do proper maintenance so that the slime monster will be just a nightmare and not a reality.  (especially if the state health department comes in and notices it.)  

Truth be told and we are an honest crowd here.  The answer B is the most common answer.  The answer A, well, it really isn’t much of one. The answer C is the most correct of all the answers.  If it ever gets that bad and the people who you are leasing the machine from is willing and able to perform a quick d-scale on your machine.  By all means, please give them a call and get them to work on it. When they are through you may use these simple tips to help keep your day great, you customers happy, and save money for unnecessary repairs that could be handled in house.  

Okay, if you are able to use this schedule as a guideline, it will help you with keeping a schedule for the service techs for your machine to only come around every 6 months to do some in depth d-scale cleaning and will help keep your machine healthy and happy.  

Suggested schedule 

On a Weekly basis, Clean the scoop using a neutral cleaner.  Rinse Thoroughly after cleaning.

On a Monthly basis,

- Check the External Water Filters,  Check for proper pressure and change if necessary. (If you need help with this call your tech and schedule a time when they could come and help out with this task)

-Wipe down the icemaker Exterior with a clean, soft cloth.  Use a damp cloth containing a neutral cleaner to wipe off oil or dirt build up.  Clean any chlorine staining (rust colored spots) using a non-abrasive cleaner.

On Every 3 months basis,

-Check the Storage Bin Drain (if you don’t know where this is contact your service technician).

On a Yearly  basis, (Contact your service tech for this checkup if you need help your first time through it.)

 -Clean and sanitizer the icemaker and storage bin per the cleaning and sanitizing instructions provided with your machine.

- Test the Drain Pump (this is an optional accessory with some ice machines).

-Close the icemaker water supply line shut-off vale and drain the water system.  Clean the water supply inlet screen.

-Inspect the Condenser, clean if necessary.

-Inspect the water hoses and clean/replace if necessary.