Few of us can argue that it’s cold outside – in the winter, that is. But for successful restaurateurs, it should also be cold on the inside – specifically, in the walk-in coolers.
And when it’s cold on the inside, it should also be clean and organized. To help make your business run smoothly, efficiently and effectively, you have to find ways to simplify and to maintain. And inspecting the state of affairs in your cooler should rank high on your list.
Five Tips for Cleaning Your Cooler
We at Schubert Equipment Sales have just the information – and products – that will pave the way for a better big chill.
- Examine the condensing cooler. Clean its coil. First, shut off the power to the condenser, then beginning vacuuming the coil’s surface. Reverse the vacuum’s air flow and blow dust from the coil’s center.
- Use soap and water to clean the cooler’s walls. Use white vinegar and water to remove difficult stains. Use bleach and water to remove mold and mildew.
- Check the door seals. See if the door shuts tightly.
- Once a year, buy special cleaning solutions to clean your evaporator coil. Before cleaning, shut off the power to the cooler, disconnect the drain tube and remove the pan beneath the evaporator. Clean the pan and the copper tubing beneath the cooler unit.
- Do this step once a year also. Clean the cooler door gaskets with soap and water. Use a silicone adhesive to repair small tears.
Six Tips to Organize Your Walk-in Cooler
Here comes the heavy-lifting part.
- Maintain three inches between food items. This allows cold air to circulate. Good circulation means better cooling.
- Keep food off the floor. As a general rule, make it at least six inches. This allows for better sanitation and helps curb possible pest infestations.
- Put meat on lower shelves. When meat thaws, spills can contaminate other food products. With the six-inch rule, a good mopping solves the problem.
- Keep fruits (especially the more delicate ones like berries) and vegetables (like fresh greens) away from fans – the electrical type. Fans can cause freezer burns.
- Pay attention to life spans. Keep the older fellows up front. Monitor use dates on food products or put use stickers on foods that don’t already have them. Fresher foods can be stored in the rear and keep products rotating forward. This is a safe and efficient way of keeping food fresh and stock moving.
- Since we’re labeling products, it’s a good idea to write down what’s in boxes, containers or pans. This helps with time and inventory management.
Did you find these tips useful? Do you have tips of your own? Share them with us. We’d love to hear from you. We have a wide variety of equipment that will allow your restaurant to deliver delicious and fresh food to hungry customers. Check out our products page or fill out our contact page.
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