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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
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