How can I ensure staff are using the cold toppers correctly every day?

Make it part of the shift routine with a simple unifrost cold topper daily opening closing checklist that is easy to follow and easy to audit:

Assign ownership per shift (named opener and closer).

Standardise loading rules: pre-chill ingredients, keep pans within the fill line, do not block air slots or vents, keep lids closed between grabs.

Temperature discipline: log a start-of-shift and mid-service check using a probe, and record any corrective action.

Close-down routine: remove food, wipe and sanitise, check for spills into the well, and leave it clean and dry for next day.

Visual prompts: laminate the checklist at eye level beside the unit, and train new starters on it during their first service.

If the same issue repeats (slow pull-down, icing, warm pans), treat it as a process problem first (loading, lids, cleaning), then escalate to maintenance if it persists.

Read the full guide: Unifrost Cold Topper Daily Opening & Closing Checklist for Irish Prep Lines.