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fluid may seep into the insulation and cause permanent damage.  The  proper  cleaning  procedures  are  as  follows: 1. 2. 3. 4. 5. Wipe  the  gaskets  around  the  door  of  the refrigerator to remove any oil or grease. Wash the inside surfaces and food shelves with a hot detergent solution of water. Rinse them with a warm solution of baking soda, using 1 tablespoon of soda to 4 quarts of water. Dry all surfaces thoroughly after flushing out the drain with hot water. Clean the outside with warm water, rinse, and d r y. Avoid  Overloading Never  overload  a  refrigerator.  An  overloaded refrigerator cuts down air circulation and is hard to clean. To prevent overloading, limit the amount of food you draw from bulk storage at any one time. When you draw food that must be kept in the refrigerator, do not ask for more than you can store in your ready-service refrigerator. REFRIGERATED  SALAD  BAR Mechanically  refrigerated  self-service  cold  food counters  with  refrigerated  (salad  bars)  storage compartments  are  procured  in  various  sizes  from  three- to six-pan compartment capacity with either a single door  or  double  doors  underneath  storage  areas. Operation Usually  the  refrigeration  to  the  top  section  of  the salad bar is controlled by a separate switch. This switch should be turned on approximately 1 hour before putting the salads on the salad bar to allow the temperature to drop below 40°F. Defrosting and Cleaning The refrigerated salad bar should be defrosted and thoroughly  cleaned  after  each  meal.  Steps  in  defrosting and cleaning are as follows: 1. Turn off the switch of the top unit and allow it to defrost freely. Do not use any metal objects to remove ice as it may puncture the coils. 2.  To  clean,  remove  all  inserts  of  salad  and dressings  and  return  them  to  the  vegetable  preparation room. 3. Discard the ice. 4. Using the two-pan method, you should clean and rinse the salad bar and allow it to air dry. Special attention should be given to the drain to make sure it is free of food particles and is draining properly. 5. To clean the storage section of refrigerated salad bars, follow the same procedures as for the top unit, paying  particular  attention  to  the  drains  and  door gaskets. 6. Clean the sneeze shield, legs, and metal frame. 7.   Clean   the   exterior   of   the   salad   bar   as recommended by the manufacturer’s technical manual. REFRIGERATED MILK DISPENSERS Refrigerated  milk  dispensers  are  used  to  dispense bulk milk. They are available with one, two, or three dispensing units. The size of the mess and the number of personnel fed will determine which milk dispensing unit  is  installed. Operation of the Milk Dispenser Before loading the machine, you should make sure the temperature range is from 32°F to 40°F. Fill the milk dispenser. Cut the milk dispensing tubes with a clean, sharp, disposable plastic knife at a point one-fourth of an inch below the dispensing valve opening. Care and Cleaning After each meal, clean the exterior with a mild solution of hot detergent water, making sure the base of the machine around the legs, metal seams, and the edges under  the  dispenser  opening  and  door  are  thoroughly cleaned.  Remove  and  disassemble  the  metal  dispensing valve and run it through the dishwashing machine. Defrost the milk dispenser when the ice reaches a thickness of one-fourth of an inch using the procedures that  follow: 1. Remove milk containers and place them under refrigeration  while  defrosting. 2. Turn off electric power supply; open the door and  allow  the  machine  to  defrost  freely. 3. Do not use metal objects to dislodge ice. 4.  After  defrosting,  clean  the  interior  of  the machine using the two-pan method. One pan contains 2 tablespoons of liquid detergent to each gallon of hot water which is applied with a nylon-bristled brush. Pan 4-24

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