Pizza Today - August 2017 - 33

increased risk of contamination and
a greater likelihood that the machine
will require service.
"You want to make sure you're
cleaning soda fountains for health
and safety reasons, of course, but also
to ensure that you're able to consistently deliver a quality product," says
Glen Skillingstad, director of market
equipment at Bernick's, a 101-year-old
Minnesota-based beverage, vending
and food distributor.
Though a good number of restaurant operators lease their soda
machine or receive the equipment on

loan from the manufacturer - thereby
turning over any large service issues to
an outside vendor - regular in-store
maintenance remains crucial to limiting service calls and delivering a safe,
refreshing product to diners time and
again. Here's how to get it done:

* Communicate expectations to
employees. Quite often, Skillingstad

notes, a member of the Bernick's team
completes a new installation and then
provides operational and maintenance
training to a limited audience of one
or two key team members.
"It's imperative those personnel
transfer that knowledge to others and
successfully communicate expectations to employees because there are
certain best practices that need to be
executed," Skillingstad says.
* Wipe down the machine's exterior. Each day, and multiple times each

day if the soda machine has buttons
customers themselves press, restaurant
staff should tend to the machine's
exterior, wiping downward with a soft
cloth dipped in hot water.
"This cleans the machine and helps
ensure a sharp, professional presentation," Wojcicki says.

* Clean nozzles. At the end of each

day, Skillingstad recommends staff
remove each nozzle from its fountain
valve for a quick cleaning that eliminates buildup. While some might use
a mild detergent or a small brush to

scrub around the nozzle, a quick wash
of the nozzles in warm water with a
soft cloth often does the trick. Staff
can then lay the nozzles on a towel to
air dry.
"It doesn't take much to take the
stickiness off the nozzle," Skillingstad
says, calling the common practice of
soaking nozzles in a bucket of water or
club soda overnight unnecessary.
* Attend to the drain area.

Though often overlooked, syrups,
bacteria and debris can easily build up
in the drain area. To limit any problems, Wojcicki suggests pouring hot
water down the drain each day.
"Once again, hot water is your best
friend with soda machine maintenance," Wojcicki says.
* Maintain lines of communication with third-party partners.

As a piece of mechanical equipment,
the soda machine, like virtually any
other equipment in the pizzeria, can
encounter problems that require professional attention. Yet, operators can
minimize downtime and enjoy a quick
solution if they know exactly whom to
phone in the event of a breakdown or
puzzling issue.
"Know your key account manager
or sales rep and keep a clear line of
communication open so that you can
get problems addressed immediately,"
Wojcicki says.
* Mind the dates. From product
canisters to bag-in-a-box beverage
items, soda products carry expiration
dates and it is the owner's responsibility to make sure the restaurant is
dispensing safe product.
"You want things dated properly and
to monitor these dates so you know
you're providing a safe, quality beverage," Skillingstad says. n

is a Chicago-based
freelance writer and frequent contributor
to Pizza Today.
DANIEL P. SMITH
Pizza Today - August 2017

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