Clean the shelves regularly with a rag. The rag must be clean. When cleaning, use wax spraying and cleaning and maintenance agent suitable for stainless steel materials. After cleaning, dry it with a dry cloth. Stainless steel products cannot be washed with water. If there are stains on the surface, use a little grinding powder (instead of edible flour) to wipe it repeatedly on a dry table with a dry rag to make it as bright as new. When there is dirt on the surface, clean the cut object with a wire brush. After cleaning with rust remover, it can be maintained with maintenance agent.

For the refrigerated fruit and vegetable display cabinet, the disinfection steps are as follows: (1) First, all the items in it are taken out; (2) Thoroughly wipe the inner cavity of the freezer and all accessories placed in the freezer, and wipe with hot water containing detergent; (3) Then clean the inner cavity and accessories of the freezer with clean hot water again; (4) spray disinfection with disinfection spray containing chlorhexidine or glutaraldehyde, chlorine dioxide and other components that are basically non-toxic to human body; (5) Finally, close the freezer door for half an hour, then open the ventilation and dry it before use. Chemical inactivation of enzymes in fruit and vegetable display cabinets is widely used, such as carbon dioxide, ozone, formaldehyde, lactic acid, bleaching powder, sodium fluoride and sodium hydroxyphenolate.

In addition, in order to achieve low-cost expansion and reduce equipment, some supermarkets have insufficient investment in food safety-related facilities, resulting in the construction of frozen food cold storage and the conditions of supermarket freezers failing to meet the specified standards, and the top shelves of stainless steel fruit and vegetable display cabinets in some supermarkets failing to meet the requirements of commodity refrigeration temperature. At the same time, the investment in sanitary ware and disinfectant lotion is also insufficient, which leads to the outstanding safety problems of fresh food. It is reported that many supermarkets produce fresh products due to fierce competition. The actual situation is likely to be debt management, and the operating cost is relatively high. Inevitably, some operators will stop the refrigeration equipment. There are also some supermarkets that have fresh-keeping display cabinets with refrigeration equipment, but in order to save costs, they have not started at full capacity and raised the temperature of the fresh-keeping display cabinets to save costs. However, this has led to the shortening of the service life of the fresh-keeping display cabinets, which has seriously affected the freshness and performance of the fresh-keeping display cabinets, making the operators lose more than they gain.

Moreover, the correct defrosting of stainless steel fruit and vegetable freezer is also very important for the maintenance of display cabinets. Natural defrosting during shutdown is the most energy-saving defrosting method, which is suitable for high-temperature cabinets. Forced air defrosting is a good way for open food display cabinets with relatively large amount of frost and high temperature control requirements. The fan in the open food display cabinet (supermarket air curtain cabinet) can rotate forward and backward. During refrigeration, the fan in the cabinet rotates forward to drive the air to circulate in the cabinet, and the opening surface forms a cold air curtain to block the cold and hot convection inside and outside the cabinet. When the set temperature in the cabinet is maintained for defrosting, the compressor is controlled to stop and the fan in the cabinet is reversed. There is also a defrosting method, which is mostly used in the centralized cooling system of two or more supermarket air curtain cabinets-hot air defrosting. During defrosting, some high-temperature compressors discharge air to attract evaporators that need defrosting. In recent years, new methods for defrosting control of fruit and vegetable display cabinets have been continuously explored, such as pressure difference measurement on both sides of evaporator, temperature difference induction between air and evaporator surface, and frost thickness measurement by optical fiber sensor.