Restaurants and other facilities that store large amounts of perishable food use walk-in coolers. These oversized refrigerators must be cleaned periodically to meet safety codes or in the case of a spill. Because they are made of metal, they are quite durable and relatively easy to clean. The interior and exterior walls usually require nothing more that frequent wipe-downs with a mild, non-abrasive detergent; the floors can be swept with an ordinary broom. Cleaning spills as they occur will greatly reduce the need for laborious cleaning sessions.
Things You'll Need
- Dust pan
- Scrub brush
- Soft cleaning cloth
- Drying cloth
Cover any uncovered food and remove anything that prevents you from reaching the walls.
Wipe the interior with a soft cleaning cloth and a sanitizing solution made of 4 oz. of bleach per gallon of water. Scrub stubborn spills with the scrub brush.
Wipe the exterior with the cloth soaked in mild detergent.
Clean the door gasket with a soft, cleaning cloth and wipe away any chemical residue with a clean, damp cloth.
Dry the interior and exterior surface with a clean, dry cloth. Return any items that you moved to their original place.
Sweep any debris and rinse the floor with clean, cold water. Direct the water to a drain outside the cooler.
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