47 05 2013 4365 00
PERIODIC OPERATIONS
includes information about controlling the possible
growth of bacteria.
operator of the machine must apply the self-control
HACCP (Hazard Analysis Critical Control Point) and
national legislation.
At least every year, or more frequently depending on the
use of the machine and the quality of the water used, it is
necessary to clean and sterilise the entire circuit and the
parts which are in contact with the food products
SANITIZATION
- all the components which are in contact with the food
products, including the tubes, shall be removed from
the machine and disassembled in all their parts;
- all the residues and visible films shall be mechanically
removed using brushes if necessary;
- the components shall be kept into a sterilising solution
for at least 20 minutes;
- the internal surfaces of the machine need to be
cleaned with the same sterilising solution;
- rinse well and reassemble the components.
operations need to be carried out again with the
“Sterilisation of the mixers and of the food products
circuits”
5
6
4
3
2
1
Fig. 31
1- Powder funnel
2- Splashguard ring
3- Water conveyor
4- Mixer fan
5- Powder nozzle
6- Water inlet nozzle
7- Stuffing box seal
8- Mixer fixing flange
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