Because these units are visible to customers, regular cleaning is a must. There are necessary steps operators should take in terms of cleaning and maintenance.
A heated merchandiser is used as a direct interface with the customer, either in a self-service or full-service format. To convey the impression of cleanliness and sanitation, it is critical that the case always be clean or the food offered within will be suspect.
Here are four basic tasks that foodservice operators should regularly perform to keep their heated merchandisers clean and ensure optimum performance. Keep in mind that unit needs may vary and manufacturer's recommendations should be followed.
- Using a mild detergent and water, wipe down the unit's entire surface on a nightly basis.
- Occasionally remove the glass sides and shelf inserts and clean them with a mild detergent and water.
- Immediately change burnt out lights.
- Monitor the hot case throughout the day to make sure any spills are immediately cleaned up.