IRHS Holding Unit
Restaurant Equipment Manual
14
NEVER USE AN ACID
BASED CLEANING SOLUTION! MANY
FOOD PRODUCTS HAVE AN ACIDIC
CONTENT WHICH CAN DETERIORATE THE
FINISH. BE SURE TO CLEAN ALL FOOD
PRODUCTS FROM ANY STAINLESS STEEL
SURFACE. COMMON ITEMS INCLUDE,
TOMATOES, PEPPERS AND OTHER
VEGETABLES.
THE POWER MUST BE
TURNED OFF AND DISCONNECTED
AT ALL TIMES WHEN PERFORMING
MAINTENANCE OR REPAIR FUNCTIONS.
CAUTION
NEVER USE A HIGH-
PRESSURE WATER WASH FOR THIS
CLEANING PROCEDURE AS WATER CAN
DAMAGE ELECTRICAL COMPONENTS
CAUTION
ELECTRICAL SHOCK HAZARD.
DO NOT WASH WITH WATER JET OR
HOSE.
DANGER GLASS: INSPECT GLASS DAILY
FOR CHIPS, CRACKS, OR BREAKING.
DISCARD ALL FOOD AND NOTIFY
MANAGER IF ANY CHIPS, CRACKS, OR
BROKEN GLASS ARE FOUND. DO NOT
USE EQUIPMENT. ALL GLASS MUST BE
IN GOOD CONDITION BEFORE USING
EQUIPMENT TO HOLD FOOD.
RECOMMENDED SUPPLIES
Cleaning Towels
Non-Scratch Scrub Pad
SYR Cleaning Brush Tool
KAY™ Degreaser
KAY® SINK SANITIZER, KAYQUAT™ Sanitizer, or
compatible sanitizer
PROCEDURE
1. Turn switch to standby mode, unplug, and allow
to cool for 30 minutes.
2. Remove all holding pans and heat sink covers.
Wash, rinse, and sanitize at the 3-compartment
sink.
3. Allow to air dry.
4. Spray a cleaning towel, or non-scratch scrub pad
when necessary, with soapy solution or KAY™
Degreaser. Fully clean upper glass surfaces by
hand, as well as lower heat sink surfaces.
NOTE: Never spray cleaning solution directly
onto the cabinet.
5. If daily cleaning is performed routinely, deeper,
more aggressive, cleaning methods can be
avoided. Over longer periods of time, fried food
product can accumulate and bake on to the upper
glass surfaces of the compartments. The SYR
Cleaning Brush Tool can be used to remove
heavier accumulation.
6. Spray the brush head with KAY™ Degreaser
and use the SYR Cleaning Brush Tool, as shown
below, by gently sliding in and out of each
compartment.
7. Use a sanitizer-soaked towel and wipe out all
compartments on the holding unit. Wipe top
compartments first, and then lower compartments.
IMPORTANT: Use clean, sanitizer-soaked
towels (Important: towels must be wrung out so
that they are damp and not dripping, dripping
towels may harm the unit.)
DAILY INSPECTION CHECKLIST:
• Inspect glass for chips, cracks, or breaking.
• Make sure that:
• Unit is free of any visible food soils.
• Unit is free of grease or soils in holding
compartment.
•
Exterior of unit is free of smudges or soil.
• Holding pans are free of any food soil residue.
• Pans are free of damage such as cracks.
