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IGHT-RHR, RHR2-HEX-9911
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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 “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