Potato shapers are used to reconstitute dehydrated potatoes into formed french fries. They are available with optional shaping heads and a conveyor. Some of the shaper accessories are dicers, onion rings, steak fries, shoestrings, and hash-browns.

Follow the manufacturer's instructions and procedures of operation and cleaning of this equipment.

REFRIGERATORS

Refrigerators are designed for storing foods for short periods of time. Most refrigerators installed aboard ship have movable bars that fit in front of each shelf to keep the contents of the refrigerator from moving or falling out when the door is opened. At sea, food must be stored in such a way that it will not move around when the ship rolls. To keep a refrigerator operating at top efficiency, three things are important:

0 Keep it clean.

Do not overload it.

Defrost it regularly and properly.

Defrosting

You may defrost the refrigerator on a schedule or when the frost accumulation requires it. The number of times that a refrigerator requires defrosting depends, of course, on the rate at which frost builds up on the cooling unit. Ice formations should never be more than one-fourth of an inch thick because ice and frost act as insulators and reduce efficiency.

Defrosting is done by turning off the refrigerator; removing all food, and blocking the doors open. Defrosting may be speeded up, however, by placing pans of hot water in the freezer compartment. Do not scrape or chip the ice from the cooling coils as they are easily damaged, and do not pour hot water over the ice accumulation to melt it.

Cleaning the Refrigerator

A refrigerator that is not thoroughly clean will quickly develop a bad odor and the foods in it will spoil. Cleanliness avoids the growth of mold and bacteria that often cause food poisoning. A refrigerator should be cleaned at least once a week and after each defrosting. Never use a water hose in cleaning a refrigerator. The fluid may seep into the insulation and cause permanent damage. The proper cleaning procedures are as follows: 1. Wipe the gaskets around the door of the refrigerator to remove any oil or grease.

2. Wash the inside surfaces and food shelves with a hot detergent solution of water.

3.  Rinse them with a warm solution of baking soda, using 1 tablespoon of soda to 4 quarts of water.

4.  Dry all surfaces thoroughly after flushing out the drain with hot water.

5. Clean the outside with warm water, rinse, and dry.

Avoid Overloading

Never overload a refrigerator. An overloaded refrigerator cuts down air circulation and is hard to clean. To prevent overloading, limit the amount of food you draw from bulk storage at any one time. When you draw food that must be kept in the refrigerator, do not ask for more than you can store in your ready-service refrigerator.

REFRIGERATED SALAD BAR

Mechanically refrigerated self-service cold food counters with refrigerated (salad bars) storage compartments are procured in various sizes from threeto six-pan compartment capacity with either a single door or double doors underneath storage areas. Operation

Usually the refrigeration to the top section of the salad bar is controlled by a separate switch. This switch should be turned on approximately 1 hour before putting the salads on the salad bar to allow the temperature to drop below 40F.

Defrosting and Cleaning

The refrigerated salad bar should be defrosted and thoroughly cleaned after each meal. Steps in defrosting and cleaning are as follows:

1. Turn off the switch of the top unit and allow it to defrost freely. Do not use any metal objects to remove ice as it may puncture the coils.

2. To clean, remove all inserts of salad and dressings and return them to the vegetable preparation room.

3. Discard the ice.

4. Using the two-pan method, you should clean and rinse the salad bar and allow it to air dry. Special attention should be given to the drain to make sure it is free of food particles and is draining properly.

5. To clean the storage section of refrigerated salad bars, follow the same procedures as for the top unit, paying particular attention to the drains and door gaskets.

6. Clean the sneeze shield, legs, and metal frame.

7. Clean the exterior of the salad bar as recommended by the manufacturer's technical manual.