75
Model C602
Troubleshooting
Bacteria Troubleshooting (Co nt’d.)
CAUSE OF CONTAMINATION PREVENTION
4. Improper cleaning and sanitation procedures. a. For cleaning procedures, scrub the sink and strainers
thoroughly before each use. The level of solution in
each basin must allow the largest component to be
submerged. Sanitize and prime the freezer prior to
freezing the product. After sanitizing a freezer, use
fresh mix to flush remaining sanitizer from the
freezing cylinder.
b. Provide the proper brushes, lubricants, and single
service towels.
c. Store sanitizer in a cool, dry place. Use chemicals
according to their labels.
d. Use a few good employees to follow the cleaning
procedure correctly and consistently. Allow the
employee uninterrupted time to complete the
cleaning procedure.
e. Hold sanitizing solution in the hopper and the freezing
cylinder for five minutes.
f. Wash and sanitize the tube of lubricant; after each
use, always recap the tube.
g. Parts, components, and brushes should be air -dried
overnight. Never store the equipment in the storage
cooler.
h. Do not neglect daily cleaning practices: wipe the
external areas of the freezer periodically throughout
the day, remove the design caps and sanitize the
area, check the drip trays and splash shield.
5. Mix stored improperly. a. Rotate stock to use older date code mix first. Shelf life
of mix is normally 10 days.
b. Mix must never be stacked outside or under direct
sunlight while waiting to be placed in the cooler.
c. Place the mix directly in the cooler. Always leave one
inch between the mix and other products to allow air
to circulate around the product.
d. Mix must not remain at room temperature for long
periods of time.
e. Hopper storage must maintain a temperature of 40_F
(4.4_C). Storage temperatures above 45_F will
allow cell division in as little as one hour.
f. Once the mix is placed in the hopper, covers must be
properly installed to maintain adequate refrigeration
and to prevent airborne contaminants from entering
the mix.
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