Which step should NOT be included when cleaning stationary equipment?

When cleaning stationary equipment, flushing the equipment with hot water is not considered a necessary step in the proper cleaning process. The appropriate steps emphasize the importance of ensuring the equipment is not only clean but also safe for use in food preparation.

Unplugging the equipment is crucial for safety reasons, as it prevents any electrical accidents while cleaning. Scraping or removing food from surfaces ensures that all food debris is cleared, which is vital for preventing contamination. Sanitizing the equipment surfaces is essential for eliminating bacteria and pathogens that could lead to foodborne illnesses.

In summary, while maintaining the cleanliness of stationary equipment involves several important steps, flushing with hot water is not traditionally part of the cleaning protocol. Instead, the focus should be on removing food residues and applying sanitizing solutions.