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Holding Temperature Issues: When a heated merchandiser cannot maintain food at required temperatures, food safety becomes an issue. If the unit does not keep food hot, consider replacing it.
Hot or Cold Spots: Burn or scorch marks appearing on heated holding surfaces typically mean the calrod is either out of calibration or failing. Depending on the severity of the problem, a new unit may be necessary.
Excessive Wear and Tear: Merchandisers with broken glass, knobs that are falling apart or damaged lights may compromise an operation's front-of-house aesthetics. Operators should consider retiring older units that appear damaged or show age and heavy use.
Pitting or Eroding: Cabinets with evidence of pitting and/or erosion, which can be caused by heavy use or cleaning with harsh chemicals, are a food safety hazard and should be replaced.
2013 Best In Class Winners
See who FE&S readers named this year’s Best In Class winners. Manufacturers were evaluated for product quality, product value, product design and aesthetics, service and support, sales reps, product inventory and available product information. Click here to see the complete results.
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