SANITIZING:
All food dispensing units should be sanitized periodically. All parts to be sanitized must be cleaned first.
To prepare a sanitizing solution:
ADD 2 TSP. OF LIQUID CLOROX BLEACH (5.25% CONCENTRATION) TO 1 GALLON OF WATER AT
ROOM TEMPERATURE (70° - 90°F).
Soak all parts for a minimum of 3 min. in the sanitizing solution.
Note: Always start with an unopened bottle of Clorox Bleach, since the solution from an opened bottle
has a short life span.
Let all sanitized parts drain and dry naturally, DO NOT WIPE THEM DRY. Before using the
sanitized unit (or parts) with foodstuffs, rinse all parts thoroughly with water.
CARE FOR STAINLESS STEEL:
Stainless Steel surfaces that come in contact with food substances, MUST BE CLEANED EVERY DAY.
WHEN CLEANING STAINLESS STEEL, ONLY A "pH" NEUTRAL CLEANER IS TO BE USED. Use nylon
or brass brushes (not steel wire brushes) for removing food deposit. Many food products contain acids,
alkalis, or other substances, which corrode Stainless Steel.
CLEANING THE HOPPERS:
Open the cabinet door.
Take the hopper out of the cabinet.
Pull off the product chute and remove the hopper cover.
Unscrew the auger gear (clockwise) while holding steady the auger inside the hopper.
Take out the auger and agitator.
Rinse each item thoroughly.
Let dry all items and reassemble.
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