I looked at the calendar today and I almost couldn't believe it; spring has finally come (officially, anyway)! I've even seen a few of these returning to the Midwest:
![Spring Robin]()
(image courtesy of Noel Zia Lee on Flickr)
Now, in keeping with the age-old tradition, I've found some tips for a great spring cleaning in your bar or restaurant (courtesy of SEFA):
Happy Spring!
March 20th is the first day of Spring, and what a great time to do some cleaning! Here are some cleaning tips for Refrigerators, Shelving and Plastic to help get you started!
Refrigerator Cleaning
All refrigeration requires constant cleaning. Wipe interiors as often as possible and wipe exteriors daily. Be sure to also wipe down the gaskets daily by using a mild detergent and soft cloth or sponge. Dirty gaskets lead to loss of refrigerated air, increased electricity cost, and premature failure of the gaskets. Clean the condenser fin and coils regularly. Dust and grease build-up inhibits heat transfer.
Cleaning Removable Polymer Shelving
Equipment Needed:
Dish machine or pot sink
Estimated Cleaning Time:
10 minutes once a month=2 hours per year
Labor Cost x 2 hours=cleaning cost per year
Cleaning Steps:
1. Shift products on one end of shelf.
2. Remove polymer mats.
3. Place in dish machine or sink to clean.
4. Replace mats and repeat for other side of unit.
Cleaning Open Wire Shelving
Equipment Needed:
Brushes
Sponges
Towels
Buckets
Hoses
Mild Detergent
Estimated Cleaning Time:
30 minutes once a month=6 hours per year
Labor Cost x 6 hours=cleaning cost per year
Cleaning Steps:
1. Remove all products.
2. Move shelving unit to outside area or area away from food products. (Note: do not contaminate food product with cleaning chemicals)
3. Hose shelving unit to loosen grease and dirt.
4. Use water, mild detergent and sponges to clean shelves.
5. Use brushes to clean between wires and remove stubborn residue.
6. Hose off unit again to remove cleaning chemicals and loose dirt.
7. Towel dry unit and move back to original location.
8. Place product back on shelf.
From Store Safe to Serve Safe the Easy Way . . .
A clean, well kept food storage area is very important. However, cleaning and maintenance of shelving can be a very time consuming process. Choosing the right shelving for your food storage area can eliminate a lot of headaches and grief. Shelving that can be cleaned quickly and easily will more likely be done more often and will not take too much time away from other job responsibilities.
Cleaning Plastic
The cleaning of most plastic is determined by the specific plastic used in manufacturing. When in doubt, ask the manufacturer about the plastic used to produce the product you have purchased. Find out the maximum temperature the product can withstand, how to wash the item and if the product is safe to use in a microwave.
Acrylic
Hand wash using mild liquid dish soap and dry with a soft cotton cloth. Do not use Windex or similar cleaners. Do not use at temps above 160°. Not recommended for microwave.
Polycarbonate
Hand wash using mild liquid dish soap and dry with a soft cotton cloth. Do not use Windex or similar cleaners. Do not use at temps above 200°. Not recommended for microwave.
