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Admin		#1 Posted : 20 January 2006 22:32:00(UTC)
Rank: Guest		Posted By stevehaigh The cook in one of our premises has a problem sieving off the water in a pan of boiled potatoes. The sink is 15 paces from the hob, she is a lone worker and the pan is large. How does she sieve off the water? problems are manual handling,slips and trips, burns etc. I HAVE LOOKED AT TROLLIES ,SMALLER PANS , LOCKABLE PAN LIDS AND DECANTING OFF. cOULD ANYONE OFFER A BETTER IDEA?
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Admin		#2 Posted : 20 January 2006 22:43:00(UTC)
Rank: Guest		Posted By Jonathan Sandler CMIOSH ask the person what they think would be the best way forward.
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Admin		#3 Posted : 20 January 2006 23:19:00(UTC)
Rank: Guest		Posted By David Kimmins 1) Get a Smaller Pan or 2) Put a drain sink next to the stove
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Admin		#4 Posted : 21 January 2006 09:33:00(UTC)
Rank: Guest		Posted By Philip McAleenan Use a slotted spoon, Philip
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Admin		#5 Posted : 21 January 2006 11:22:00(UTC)
Rank: Guest		Posted By Frank Hallett Hi Steve The real answer is to have the kitchen designed properly in conjunction with the staff that use it; anything else is simply masking the real issues. Frank Hallett
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Admin		#6 Posted : 22 January 2006 10:07:00(UTC)
Rank: Guest		Posted By jom Steam the spuds. Taste so much better. The spuds sit in a collander over the pot of boiling water. No draining required. If you're talking large quantities, look at a pressure cooker. Very little water involved. You can still use a collander inside the cooker. No need to handle pots of hot water. Cooks fast and uses less gas/electricity. No pots of boilng water to upset. J.
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Admin		#7 Posted : 22 January 2006 12:11:00(UTC)
Rank: Guest		Posted By Guillaume LeChat Use instant!
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Admin		#8 Posted : 08 April 2006 09:56:00(UTC)
Rank: Guest		Posted By jom Hey Steve, What was the outcome? Does a pressure cooker do the job more safely? John.
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Admin		#9 Posted : 08 April 2006 10:38:00(UTC)
Rank: Guest		Posted By stevehaigh Thanks everyone. REDESIGNING THE KITCHEN IS NOT AN OPTION --- ITS BRAND NEW designed by a---ole architects who know everything. We now use smaller pans.
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Admin		#10 Posted : 08 April 2006 13:01:00(UTC)
Rank: Guest		Posted By stevehaigh Thanks everyone. REDESIGNING THE KITCHEN IS NOT AN OPTION --- ITS BRAND NEW designed by architects who WOULD NOT INVOLVE KITCHEN STAFF WHEN THEY DESIGNED THE SET OUT OF THE KITCHEN. We now use smaller pans.
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Admin		#11 Posted : 08 April 2006 13:30:00(UTC)
Rank: Guest		Posted By Joseph Paul Vella hello steve - if the architects designed the kitchen without relevant professional advice, then they should go on a training course. Also if spuds are cooked in smaller pots they are ready quicker, better as the ones underneath will not mash, and safer for anyone to carry. Regards Joe
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Admin		#12 Posted : 08 April 2006 13:51:00(UTC)
Rank: Guest		Posted By TBC Why not get some baskets with handles that fit inside the pans. Then as you lift them out they will self drain. Doing it this way you could re-use the hot water for the next batch - possibly with a bit of topup water. Saves handling, water and energy. Any Good?
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Admin		#13 Posted : 09 April 2006 01:01:00(UTC)
Rank: Guest		Posted By Brett Day Surel;y the client would have a claim against the designers ?? Given that they are contractually bound to give competant, professional advice keeping in mind the relevant statutory provisions??
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Admin		#14 Posted : 09 April 2006 11:15:00(UTC)
Rank: Guest		Posted By Frank Hallett Given the response from Steve re the designers; I consider that Bretts observation has considerable relevance and the potential for a major lawsuit that regretably one that only the lawyers will actually win. Just tell us all [in confidence? - no, publicly] who the designers were and stand well back in traditional firework or barbie fuel lighting position. Frank Hallett
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