Appendices (Cont'd)
4.All griddle type units are designed to maintain temperatures above the FDA guideline of 140°F. This is product temperature, not air or griddle temperature. Due to the open design of these units, they must be loaded with product for proper operation. When units are empty, they experience rapid rise of heated air from air outside the case. This action gives empty units a false, lower than desired, temperature reading. Loading the case traps the air at the griddle, raising temperatures to the 165°F to 185°F range, keeping product well above the FDA guidelines. Remember, these units must be loaded with product to maintain safe product temperature.
5.Check the food pulp temperature frequently with a thermometer to make sure it is at the proper holding temperature. Hot foods should be at 140°F. The thermometer must be inserted into the food itself for the proper temperature.
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°F 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 100°F to
20°F 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°F 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
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
For further technical information, please log on to http://www.hussmann.com/products//RHR_HEX.htm
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