Rev.0208
37
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 “baked-on” splatter from Stainless Steel, the
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
