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If you need to remove only a few trays while keeping the rest of them in the hold cycle,
do not push the stop button. Simply open the door, unplug the cart, remove the desired trays,
replug the cart, and close the door. The hold cycle will continue until you push the stop
button. When rethermalization occurs inside a walk-in refrigerator, do not unplug the cart to
remove the needed trays.
Upon removal of the cart, place the hot beverage on the wing of the tray. There is no
need to remove the tray, as ample head space has been provided to place the mug.
With the full cover tray, hot beverages need to be placed in an alternate location until
the cover is removed. Place them on an extra tray set in the middle or on top of the cart. (A
13” x 21” tray will fit the slides.)
In order to do a quick test of whether the entrée and/or soup were heated, simply touch
the bottom of the tray near the entrée plate and soup bowl. They will be warm to the touch.
If one or the other is cold, check the switch placement. Using the three-position switch: if
the switch is up, both entrée and soup should be hot; if the switch is in the middle, both
entrée and soup should be cold; if the switch is down, the soup should be hot and the entrée
plate cold. With the two-position switch, each pad has its own control: UP is on, DOWN is
off. If you find something other than the above, mark the shelf in question and pull the cart
out of service for further evaluation. (Refer to the Perfect•Temp Equipment Operation and
Maintenance Manual.)
Sanitation
Trays and Dishware
Following meal service, soiled trays and other reusable components are returned to the
dishroom for warewashing. It is recommended that suspended or stacking carts be used for
soiled tray collection, if possible, to keep the Perfect•Temp carts from being exposed to
soiled trays and enable their return to the dietary department sooner. (This may allow
trayline personnel to assemble trays onto Perfect•Temp carts instead of suspended or
stacking carts.) If Perfect•Temp carts are used for soiled tray retrieval, instruct employees to
take extra care to avoid spillage and place trays back into carts gently.
Warewashing must be timed to allow for adequate drying so that trays and dishware are
available for the next meal. The drying racks we specify are designed to allow for adequate
drying and are mobile for transportation to and from dishroom and tray assembly areas.
It is imperative to train employees in the proper stacking of trays, domes and covers.
These must be stacked on their sides to drain and air dry properly.
Standard ware washing and sanitation policies and procedures must be followed.
Proper dish machine temperatures and ware washing chemical titrations are critical to tray
and dishware sanitation. However, all plastics are susceptible to staining. A timely response
is critical. The longer the stain is allowed to set, the more difficult it will be to remove.
Remove stained trays or dishware from service on a routine, daily basis.
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