HUSSMANN CORPORATION • CHINO, CA 91710
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Hot or Cold Food Counters
ISLA Food Counters IM-FS IM-FH IM-FR 10/20
8. Maintenance
GENERAL CLEANING
HOT WELL AND SOUP WELL CLEANING
Long life and satisfactory performance of any equipment
are dependent upon the care given to it. To insure long life,
proper sanitation and to minimize maintenance costs, the
unit should be cleaned thoroughly and frequently.
It is essential to establish and regulate cleaning procedures.
This will minimize bacteria causing dis-coloration which leads
to degraded product appearance and significantly shortening
product shelf life.
CLEANING CASES
Cases with hot wells and soup wells were designed and
tested using stainless steel hotel pans. Containers made
of materials other than stainless steel are discouraged and
may void warranty.
Cleaning Instructions
1. Turn temperature control knob to OFF position.
2. Remove insets and adapters (if used).
3. Allow unit to cool completely.
4. Drain water from wells using large hand valve.
5. Wipe entire unit with clean soft cloth, clean with a
non-abrasive, food zone safe cleaner. Use a mixture
of 50% water and 50% white vinegar. Do not use
flavored vinegar.
6. ALWAYS Rinse with clean water and immediately dry
after cleaning.
7. Clean frequently and regularly to avoid calcium/lime
build up
8. Remove surface spills immediately with a damp cloth.
Refill after Cleaning
Close drain valve and refill with water. (For units with Auto
-fill, please see Auto-fill instructions). It is advisable to begin
refilling immediately after cleaning. Water will automatically
fill to the proper level (for units with Auto-fill).
TO REMOVE LIME DEPOSITS
Use a de-liming agent so deposits do not build up.
A mixture of 50% water and 50% white vinegar is
recommended. Do not use flavored vinegar.
DO NOT USE ANY HIGHLY CAUSTIC CLEANERS ON
WARMERS. USE OF THESE MAY CAUSE DAMAGE OR
CORROSION TO THE UNIT.
If your area’s water has a high mineral content, it may be
wise to install a cartridge type filtration system to minimize
buildup.
CLEANING EXTERIOR AREAS:
The EXTERIOR surfaces of these hot tables must be cleaned
with a non-abrasive, food zone safe cleaner and rinsed with
water to protect and maintain their attractive finish. Never
use abrasive cleaners or scouring pads.
STAINLESS STEEL CLEANING AND CARE
There are three basic things which can break down your
stainless steel’s passivity layer and allow corrosion.
AVOID the following:
1. Mechanical Abrasion
Mechanical abrasion means those things that will
scratch the steel’s surface. Steel pads, wire brushes,
abrasive cleaners, and scrapers are prime examples.
2. Water
Water comes out of our tap in varying degrees of
hardness. Depending on what part of the country you
live in, you may have hard or soft water. Hard water
may leave spots. Also, when heated, hard water leaves
deposits behind that if left to sit, will break down the
passive layer and rust your stainless steel. Other
deposits from food preparation and service must be
properly removed.
3. Chlorides
Chlorides are found nearly everywhere. They are in
water, food and table salt. One of the worst perpetrators
of chlorides can come from household and industrial
cleaners.
Don’t Despair! Here are a few steps that can
HELP PREVENT STAINLESS STEEL RUST
1. Use the Proper Tools
When cleaning your stainless steel products, take
care to use non-abrasive tools. Soft clothes and plastic
scouring pads will NOT harm the steel’s passive layer.
Again, we recommend using a mixture of 50% water
and 50% white vinegar is recommended (do not use
flavored vinegar) and a soft cloth. Rinse with water and
dry with soft cloth.
2. Clean With the Polish Lines
Some stainless steel come with visible polishing lines
or “grain”. When visible lines are present, you should
ALWAYS scrub in a motion that is parallel to them.
When the grain cannot be seen, play it safe and use a
soft cloth or plastic scouring pad.
