COMCAT 1 & 3

Duration: 1 day

Course Code: COMCAT1&3

Overview:

This course will guide you through the requirements for open/solid top ranges & deep fat fryers

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Course Content

Practical and Theory Assessment for installing, servicing, commissioning and rectification of commercial catering appliances including kebab machines, boiler burners, open/solid top ranges, hot plates, warming plate, bain maries, hot cupboards, combination ovens, forced convection ovens, natural convection ovens direct/semi/indirect, combined gas microwave ovens, ancillary equipment, deep fat and pressure fryers, bratt pans, griddles, grills over and under fired, simulated charcoal grills, salamander grills and ancillary equipment

Additional Information

Textbook required:

• Gas Safety book available to purchase

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