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Section7 Important: Operating Checklist
During cleaning and sanitizing
Cleaning and sanitizing schedules are governed by your State or local regulatory
agencies and must be followed accordingly. The following check points should be
stressed during the cleaning and sanitizing operations.
WE RECOMMEND DAILY CLEANING AND SANITIZING.
Troubleshooting Bacterial Count
1. Thoroughly clean and sanitize the machine regularly, including complete disassembly
and brush cleaning.
2. Use all brushes for thorough cleaning. The brushes are specially designed to reach all
mix passageways.
3. Use the smaller, white bristle brush to clean the mix inlet hole which extends from the
mix hopper down to the rear of the freezing cylinder.
4. Use the black bristle brush to thoroughly clean the rear of the freezing cylinder. Be
sure to have a generous amount of cleaning solution on the brush.
5. IF LOCAL HEALTH CODES PERMIT THE USE OF RERUN, make sure the mix rerun
is stored in a sanitized, covered stainless steel container and is used the following day.
DO NOT prime the machine with rerun. When using rerun, skim off the foam and
discard. Mix the rerun with fresh mix in a ratio of 50/50 during the day’s operation.
6. On a designated day of the week, run the mix as low as feasible and discard after
closing. This will break the rerun cycle and reduce the possibility of high bacteria
and coliform counts.
7. Properly prepare the cleaning and sanitizing solutions. Read and follow label
directions carefully. Too strong of a solution may damage the parts and to weak of a
solution will not do an adequate job of cleaning or sanitizing.
8. The temperature of the mix in the mix hopper and walk-in cooler should be below
4.4 ℃.
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