Cabin Organization and Cleaning2018-09-13T13:29:14+00:00

ICE CREAM CABINET CLEANING

Cabinet cleanliness is of the utmost importance. Cabinet surfaces should be cleaned at least once a day. The machine and any movable parts should be cleaned with warm water and detergent or another appropriate sanitizer. Using materials that can corrode or spoil plastic surfaces, such as alcohol or acetone, should be avoided. Special glass cleaning fluid should be used to remove hard water stains on glass surfaces. Single use paper towels or cloths should be used for cleaning and they should be disposed of afterwards.

The inner surfaces of the cabinet should be cleaned at least once a day. Frost build up in the cabinets should be cleaned using plastic tools which will not harm the cabinet surface. This results in better refrigerating performance and reduces electricity consumption.

Any product other than ice cream (such as water, fizzy drinks, fruits, and so on) will make the ice creams melt. This is also against the rules of hygiene.

Cabinets should be loaded with ice cream up to the red line that marks the loading limit. Products that are above the loading limit would not be refrigerated.

For ice creams to be scooped more easily, the storage temperature should be -20 °C in the main refrigerators, -18 °C for Maraşım, and – 20 °C for Ice Dream and Golf ice creams in service cabinets.

CABINET PLACEMENT AND PREMISES

The instructions in the cabinet manual should be followed carefully in order to prevent potential problems and to avoid harming the freshness and quality of the ice cream.

Ice cream cabinets should be placed away from heaters and direct sunlight. In this way, increases in temperature and frost build up in the cabinet will be avoided as will excess electricity consumption because it will prevent the cabinet engine from over running.

The grills where the cabinet fan is located should not be blocked or covered and dirt build up on the grills should be avoided.

The cabinet should never be unplugged from a power outlet. Otherwise there is a risk of melting the ice cream. In addition, the engine will overrun in order to bring the cabinet to the previous temperature and will thus consume more power.

Hygienically, it is very important not to have any trash receptacles around the cabinet. Any trash receptacles on the premises should have a lid and should be lined with a trash bag that is changed multiple times a day.

Product cups should be cooled before placing in the cabinets or they have the risk of breaking.
Cabinets should be properly shielded from direct wind,
sunlight, and heat.

Otherwise there is a risk of the products melting or of frost building up.