TILTING PAN

RISK REF NO ...................................ASSESSMENT OF HEALTH RISK ASSOCIATED WITH PROPOSED PROCEDURE
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Tilting Pan Operating Instructions
 

Personnel Involved: (Persons at Risk)

Technicians / Students
Title of Experiment / Procedure: Comparison of starch properties using soup prepared in a steam jacketed tilting pan

Aim: Efficient cooking of soups and sauces
Brief Description of Procedure:

Prepared soup ingredients are cooked in a steam jacketed tilting pan. The steam is produced by a steam generator. Pan blades mechanically rotate to mix the ingredients and to stop the contents sticking to the side of the pan they also ensure that an even temperature is maintained throughout the soup. The finished product is poured from the pan by means of a rack and pinion mechanism and caught in a receiving vessel requiring a two person operation.

Hazards identified:

1 Contact with hot surfaces

2 Contact with hot liquid

3 Contact with moving blades

4 Entrapment with drive belt

5 Electrical appliance

Associated Risks: (level: low, med, high)

1 Low. Training required in safe working practice; Signs to be used; Gloves must be worn

2 High. Training; Two person operation; Gloves must be worn

3 Low. Training required; Cover plate guard

4 Low. Guard fitted in danger area

5 Low. Training in safe working practice

Information sources:

 

For CHEMICAL HAZARDS attach COSHH Assessment

None required

Control Measures to be adopted:

Students trained in safe operation of equipment. Observe safe working practise described in operating instructions.
Entrapment signs to be placed near to drive belt and also on the pan. Hot surface signs to be fitted to pan. Heat resistant gloves to be worn.

The area must be cleared when the tilting operation starts. Great care to be taken when emptying the tilting pan. Ensure the catching vessel is positioned onto a stand to reduce the splashing and spillage. Stand away from the vessel to ensure risk of contact is minimised

Required checks and their frequency,on the adequacy and maintenance of control measures during the course of the experiment:

Continual observance of control measures required

Disposal procedures during and at the end of experiment:

Excess liquid to drain, bulk food to be placed in a food refuse bin
 
EMERGENCY PROCEDURES

If any of the substances or procedures identified overleaf is likely to pose a special hazard in an emergency, then identify below the action to be taken

Spillage/uncontrolled release: .

Liquid spillage should be mopped up and excess flushed to drain.

Bulk materials should be carefully removed and disposed of as general refuse.
Fire:

none anticipated

If personnel are affected (fume, contamination, outdoor activity emergency etc) procedure to be adopted:

In the case of burns or scalds first aid procedure should be followed. First aider should enter incidents into the accident book.

Name of Assessor:

Status of Assessor:

Date:

Signed:

Name of Supervisor: (for students only)

Date:

 

Signed:

Head of school, or Nominee:

Date:

 

Signed:

COMPLIANCE WITH THE ABOVE PRECAUTIONARY MEASURES WILL ENSURE HAZARD ASSOCIATED RISKS ARE MINIMISED

Anyone other than the assessor involved in this procedure should sign the statement below

I have read the document and understand it:

Signed...................................................................

Date........................................................................