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Commercial refrigeration cabinet management (4)
commercial refrigeration cabinet management (4)
The safety period of commercial refrigeration refrigerated food must be carefully grasped, the first-in first-out system shall be implemented, and regular or irregular food quality inspections shall be carried out. If the food is going to exceed the storage period, or if it is found to have deteriorated, it should be handled in time. Special requirements or export food shall be handled in accordance with the contract.
cabinet management
1. Establish a special group for commercial refrigeration management. Special attention should be paid to waterproof, moisture, heat, cold running, and ammonia escape. We must strictly control the five major barriers of ice, frost, water, doors, and lights.
(1) Frozen hot goods shall not enter the freezing room.
(2) When the walls, floors, doors, ceilings and other parts of the halls and cabinets have ice, frost, and water, they must be removed in time.
(3) The commercial refrigeration door must be well managed, and the door must be closed when the goods enter and exit, and the cabinet door must be repaired in time, so that it can be opened flexibly, closed tightly, and does not escape cold. The air curtain should function normally.
(4) The pipes and air coolers in the cabinet should be defrosted and defrosted in time to improve the cooling efficiency and save electricity. There should be no water accumulation in the water pan of the air cooler.
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