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 thermom- eter to make sure it is at the proper holding temperature. Hot foods should be at 140°. 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 /
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