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RFHU Operator’s Manual - Shelf Control
PROCEDURE
1. Turn unit off, unplug, and allow to cool for 30 minutes.
2. Remove all holding pans. 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 heat sink surfaces by hand, as well as lower heat sink surfaces
Take care when reaching in the cabinet. Sheet metal edges could be sharp.
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 heat sink
surfaces of the compartments.
6. 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:
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.
CLEANING GUIDE - continued
