6.Do not display more food than will be sold within a 4 hour period.
7.When restocking, bring older food to the front, and stock fresher food on top.
8.Clean spills as soon as they happen.
9.Fingerprints and food splatter will drastically shorten bulb life. Clean splatter off the bulbs immediately with a soft cloth. When handling bulbs, wear cotton gloves or use a cotton rag / towel.
10.When “freshening” foods such as macaroni and cheese with added water, heat the water in a clean container until it is 10° to 20°F above the desired holding temperature of the food. This will keep the food at a safe serving temperature. Depending on the amount of water, the temperature can drop 10° to 20° in as little as five minutes.
11.When transferring hot foods in the heated merchandiser to clean pans, preheat the clean pan. Transferring hot foods to room temperature pans can cause the temperature of the food to drop 20° or more thus causing food to be at an unsafe serving temperature.
12.Clean spills as they happen simply by wiping with a cloth. Be sure to use a dry cloth on very hot surfaces to prevent steam burns.
13.Turn the equipment off and allow to cool before cleaning.
14.To remove
following may be used |
|
Grade F Italian Pumice | Scour or rub with a damp cloth |
Liquid Nusteel | Scour with a small amount of a dry |
| cloth |
| Paste NuSteel |
Household Cleaners | Rub with a damp cloth |
Coopers Stainless Steel | Cleaner |
Allen Stainless Steel Polish
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