3 .Periodically descale to prevent rust, 3 .Fill table bed with boiling water.Add a descaling
lime, or hard-water scale formation compound in proportions recommended by the
(nonrefrigerated types). manufacturer.Allow to stand for several hours.Scrub with
a plastic brush.Drain.Rinse thoroughly.
Sanitize by spraying on solution.
4 .Defrost electrically refrigerated units. 4 .Turn off electric current and defrost ice formation
from the coils as often as required.Follow up with a
cleaning procedure, as described above.
EQUIPMENTMilk dispenser
FREQUENCYDaily
SUPPLIES AND EQUIPMENTSanitized cloth or sponge, mild detergent, sanitizing agentDaily Other Requirements
1 .Remove empty cans from the 1 .Place a container under the valve.Open the valve
dispenser. and tip can forward in dispenser to drain out the
remaining milk.Extract tube.Lift out the oar.
2 .Wipe up spillage as it occurs. 2 .Use a sanitized cloth or sponge to prevent possible
contamination.
3 .Clean interior when units are empty. 3 .Wash entire inner surface with a milk cleaning
solution.Rinse.
4 .Clean exterior. 4 .Follow procedures for cleaning stainless steel.If steel
shows discoloration or stains, swab with a standard
chemical to stand 15 to 20 minute before rinsing with
clean water and polishing with a soft cloth.
5 .Disassemble and clean valves 5 .To remove life valves;swing valve upward and slide
daily or as frequently as empty pins free of recesses to disengage from the plastic cans
can be removed to keep well upward to remove.Wash in detergent water.
valves clean and sanitary. Rinse and sanitize.
6 .Place full cans in the dispenser. 6 .Wipe the bottom of milk cans with a sanitizing solu-
tion before placing in dispense.Clamp-type
dispensing valves should be thoroughly cleaned and
sanitized before reuse.
EQUIPMENTDeep fat fryer
FREQUENCYDaily
SUPPLIES AND EQUIPMENTKnife, spatula, wire brush, detergent, long-handled brush,
vinegar, nylon brush, dishwashing compound
Daily Other Requirements
1 .Turn off the heating element. 1 .Allow fat to cool to 65°C.
2 .Drain and filter the fat (after each 2.Open drain valve and catch drained fat in a
use).container.Drain entire kettle contents and filter into
a container.Place a clean fat container into the well or
wash and replace the original container.
3 .Remove baskets. 3 .Scrape off the oxidized fat with a knife.Remove
loose food particles from the heating units with a
spatula or a wire brush.Flush down sides of the
kettle with a scoop of hot fat.Soak basket and cover in
a deep sink with hot detergent.
4 .Remove strained container or 4 .Clean off sediment and place container in the
cup as often as necessary for kettle.Stir hot fat and whirl sediment to permit
cleaning. settling in the sediment container.
5 .Close the drain.Fill the tank with 5.Add water up to fat level.Add 60 mL of dishwashing
water.compound.
Foodservice Sanitation 387