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1. Daily Exterior Surface Cleaning (continued)
a. Dip sponge in cleaning solution, wipe down surfaces.
b. Polish with clean soft cloth. Always wipe in direction of grain. Once a week a film
cutting agent may be used for metal finishes to maintain a shining surface.
2. Weekly Interior Accessory Cleaning
Interior cleaning is recommended a minimum of once a week to maintain good sanitary
conditions and to eliminate odors.
a. Disconnect power by switching circuit breaker “OFF”.
b. Remove all food to protective temporary storage.
c. Open doors and allow warm room air to enter cabinet.
d. Remove all accessories (shelves, racks, etc.) from within the cabinet and scrub
with a detergent solution and a nylon bristled brush.
e. Rinse with clear water.
f. Soak in a final rinse of sanitizing solution for recommended period of time.
g. Remove and air dry.
3. Weekly Interior Surface Cleaning
a. When storage compartment(s) is sufficiently warm, remove all loose food
particles.
b. Scrub all interior surfaces with warm detergent solution 100°F - 120°F (38°C -
39°C) and a nylon bristled brush. Scrub the floor and ceiling surfaces of the
interior walls, corners, inner door surface, gaskets, and latches.
c. Rinse with warm clean water using a cellulose sponge.
d. Remove excess rinse water with sponge.
e. Wipe all interior surfaces down with sanitizing solution.
f. Allow to air dry.
g. Return accessories to unit.
h. Return power (electrical) to unit by resetting circuit breaker.
i. Return food to cabinet when temperature indicator reaches safety zone.
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Section 4 - Maintenance
Section 4 - Maintenance