FOODSERVICE EQUIPMENT TRAINING CURRICULUM

ELECTRIC, GAS AND STEAM FUNDAMENTALS

DESIGNED FOR COMMERCIAL FOOD EQUIPMENT SERVICE TECHNICIANS

The above flipbook is a small sampling of the instructor manual.

This training course is designed to introduce a service technician to the fundamentals of electric, gas, steam and how it relates to troubleshooting and repair of commercial kitchen equipment.

It is designed to be taught by a qualified instructor in conjunction with hands-on application.

Course Topics:

Electrical Safety

Electrical Terminology

Ohms Law

Series Circuits

Parallel Circuits

Power Sources

AC Power

Grounding Circuits

Unbalanced and Balanced Loads

Basic Component Functions

Diagrams

Electrical Diagram Symbols

Basic Test Instruments

Gas Safety

Gas Terminology

Gas Characteristics

Combustion Air

Gas Burners

Testing Devices

Gas Pressures

Pipe Sizes

Gas Safety Valves

Thermostats

Steam Safety

Steam Terminology

Basics of Steam

Steam Cooking

Water Quality and Supply

Steam Cooking Equipment

Steam Equipment Maintenance

This is a 1-year licensed course, which includes access to the Flip Book digital version of the Instructor Manual containing quiz questions and answers. The 1-year licensing starts on the date of purchase. In addition, there is a printed student workbook that coincides with the instructor’s manual. The student workbooks are print to order and typically ship out in 24-48 hours if the order is placed and paid for prior to 12pm EST.

For more information, pricing, licensing agreement and purchase please contact: Heather Price (hprice@cfesa.com)

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