{"product_id":"technical-guidelines-equipment-utilities-maintenance-engineering-technical-serie","title":"Technical Guidelines - Equipment, Utilities \u0026 Maintenance (Engineering \u0026 Technical Series)","description":"\u003cp\u003e\u003cem\u003eHygiene is decided in stainless steel, airflow and drainage falls long before anyone writes it into a procedure.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eAn engineering master guideline in 19 chapters, with three annexes, covering the hygienic engineering backbone of a food establishment. It opens on the principles of hygienic equipment design, materials, surfaces and fabrication, then works through every major utility system in turn, from refrigeration and cold rooms to drainage serviceability.\u003c\/p\u003e\n\u003cp\u003eThe later chapters govern the life of that plant rather than its design: measuring instruments and calibration engineering, planned preventive maintenance and food-safe maintenance rules, spare parts, lubricants and contractor control, specification and procurement, commissioning, validation and release, and finally controlled modification, decommissioning and disposal. It is one reference document, not a management system, and it is written to be quoted in a specification or handed to a contractor.\u003c\/p\u003e\n\u003ch2\u003eWhat it covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHygienic design of food equipment, with materials, surfaces and fabrication\u003c\/li\u003e\n\u003cli\u003eRefrigeration systems and cold rooms — capacity, installation, monitoring, alarms and defrost\u003c\/li\u003e\n\u003cli\u003eCooking and thermal equipment, traditional and solid-fuel installations, ventilation and extraction\u003c\/li\u003e\n\u003cli\u003eWater, steam and compressed air systems, warewashing machinery, electrical installations, lighting and drainage serviceability\u003c\/li\u003e\n\u003cli\u003eCalibration, planned preventive maintenance, procurement, commissioning and validated release, through to decommissioning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eFacility and maintenance engineers, technical managers, equipment purchasers and consultants who specify, install, commission or maintain food production equipment and utilities. It earns its place when a new line is being bought or commissioned, or when an audit finding lands on equipment condition, and it leaves engineering with a written basis for what it installs, calibrates, maintains and retires.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56792710807892,"sku":"AGS-03-012","price":190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-03-012_Equipment_Utilities_Maintenance.png?v=1786639546","url":"https:\/\/agskits.com\/products\/technical-guidelines-equipment-utilities-maintenance-engineering-technical-serie","provider":"Apex Global Solutions","version":"1.0","type":"link"}