Cleaning & Maintenance Procedures
Clean and maintain your unit according to OEM specification which may differ from the steps or frequency outlined below.
Disconnect the power supply before cleaning. Wear protective gloves and clothing. The water is extremely hot and can cause severe injuries.
All personnel involved in cleaning kitchen equipment are required to wear the following safety equipment: chemical splash goggles and impervious gloves.
The food safety Danger Zone is any temperature between 40°–140°F. When food is at room temperature for too long, bacteria can grow at dangerous levels, doubling in size within 20 minutes*.
Foods should be reheated to an internal temperature of 165°F.
Food stored in a freezer should be held at 0°F or lower. When held below 0°F, food is kept safe indefinately**.
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