No, I did not take their order.

I need help, guys.

I'm taking way too long to perform bi-weekly cleaning on the ice cream machine (it's a Taylor C602). It's supposed to take just over 3 hours (according to my GM), but in my two cleans thus far it's taken around 7-8 hours.

I feel bad for the cashier, who has to inform the customers that they can't get ice cream. I feel bad for the customers who are disappointed. I especially feel bad thinking about the possibility of a customer getting angry at the cashier over this. All because of my catastrophically bad performance.

I don't want to half-ass it and finish quickly, because the machine seems to get really nasty - I would not want anyone to be served ice cream from it in that state.

I also don't want to take 7-8 hours. For the cashier, for customers and for my GM who needs to control labor costs.

The main brunt of the initial draining and cleaning stage (before complete disassembly) consists of:

1. Drain leftover shake/soft mix into buckets. Weigh them and record.

2. Remove pumps (except for the pump driveshafts which remain in their sockets) and agitator.

3. Fill each hopper with two 7.6L buckets of hot water (50C). Scrub with round brush (as well as inlet hole with double-end brush) and drain.

4. Fill each hopper with two 7.6L buckets of delimer solution (2 packets per bucket). Soak for 15-30 minutes. Scrub with non-scratch pad. Drain.

5. Fill each hopper with two 7.6L buckets of hot water (50C). Drain.

6. Fill each hopper with two 7.6L buckets of neutral detergent solution. Drain.

7. Fill each hopper with two 7.6L buckets of tablet sanitizer solution (35C). Scrub with round brush (as well as inlet hole with double-end brush) and drain.

8. Fill each hopper with two 7.6L buckets of hot water (50C). Drain.

...Even just this initial segment, perhaps one third of the process, takes me around 2 hours. It feels like it takes so long for all that fluid to exit through the front nozzles (especially for the soft-serve side).

And even after disassembly and reassembly, there's even more steps involving filling and draining the machine with different fluids.

And the sink is on the opposite side of the restaurant from the ice cream machine...

...And it feels like I'm just making excuses at this point. But I'm being honest when I say that I can't picture how to do all of this, word-for-word, exactly as the manual describes, within the target time of just over 3 hours.

I feel confident that I can finish the bi-weekly cleaning faster than 7-8 hours (perhaps 6 in an ideal scenario). But just over 3? I have to be missing a huge and critical detail(s).

Any advice from those of you who have experience performing maintenance on this machine (or similar?) Perhaps even just ice cream machines in general? I would appreciate it a lot.

Thank you for reading.

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TL:DR: Manager put me 5 hours on grill. Is this normal?

The assembly has never been prettier

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Thank you for your help

I won it with this being my first month at McDonald’s 😂

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