This instruction sheet is not intended to be used in place of the Operator’s Manual. Use the following information
to assist you only after you have read, understood, and are accomplished in the procedures for cleaning and
sanitizing detailed in the Electro Freeze Operator’s Manual.
Cleaning & Sanitizing Flavor System Electro Freeze
®
Model CS705
SYRUP LINE CLEANING & SANITIZING
Important:
Do not use the “FREEZE” position with sanitizer or water in the
cylinder. The freezer will be damaged.
The syrup line system should be cleaned every 30 days. The
freezer should be fully cleaned prior to syrup line cleaning.
Records should be maintained to record last cleaning of
freezer and syrup lines.
Sanitizer noted in this section must be prepared according to
manufacturer’s instructions to yield 100ppm strength chlorine
solution ( Example: Stera-Sheen® Green Label) Use warm
water (100-110°F or 37- 43°C)
NOTE:
It is your responsibility to be aware of, and conform to, the
requirements for meeting local, state, and federal laws
concerning the frequency of cleaning and sanitizing the syrup
lines.
1.
Wash and sanitize your hands and forearms before cleaning
syrup lines.
2.
With syrup pickup tube in syrup bottle, disconnect syrup hose
from pump by pushing on metal clip of the connector. (see
figure 1). Slowly pull pickup tube out of syrup bottle allowing
syrup from the tube and hose to drain back into bottle. Place
stainless steel pickup tube in an empty bucket. Repeat for
each flavor and take hoses to sink and flush with hot water
(122°-140°F or 50°-60°C). Fill the bucket with hot water and
reconnect syrup hoses to the
pumps. Remove syrup bottles
from cabinet.
3.
Place an empty container under
mix chamber. Turn syrup pump
switch to the “ON” position. Select
a syrup flavor by pushing proper
button (see figure 2) and then
press syrup prime/calibrate
button (see figure 3) to purge
syrup from line. Hold the button
and allow at least 1-1/2 cups of
hot water to flow through the tube and mix chamber.
Continue until water runs clear.
4.
Repeat step 3 with the remaining three syrup flavors.
Note:
At every cleaning or when a new syrup bottle is
opened, the cap with hole for syrup tube must be washed,
rinsed, and soaked in sanitizer for 5 minutes before
installing on bottle.
5.
With a container under mix chamber place selector
switch to clean and press rinse button for 5 seconds.
Spinner should be engaged splashing water in mixing
chamber.
6.
Disconnect each inlet line from pump. Separate
stainless tube from clear tube on each line and take to
sink to wash, rinse, and soak in sanitizer for 5 minutes.
Any separate container used for syrup storage must
also be washed, rinsed, and soaked in sanitizer for 5
minutes.
7.
Disconnect each outlet hose from pump. Remove each
pump head from body by twisting 15° counterclockwise
and pull straight out. Remove hose assembly from
pump head and o-rings from connectors. Wash, rinse,
and soak in sanitizer for 5 minutes. Use 3/8” brush to
clean inside of tubes.
8.
Take a clean sanitized cloth and wash all soiled
surfaces inside cabinet. Disconnect syrup and water
lines from mix chamber. Remove mix chamber and
mixing shaft from dispense head. Take parts to sink,
remove o-ring and then wash, rinse and soak in
sanitizer for 5 minutes. Wash and spray sanitizer on
bottom of plunger in dispense head.
9.
Fill a small cup with sanitizer. Take mixing chamber and
dip syrup line quick connects into sanitizer for 30
seconds flushing residue out of connector. Use small
brush if necessary to remove hardened syrup. Repeat
dipping on outlet quick connect on syrup pump.
(over)
CLIP
CLIP
BANANA
CHOCOLATE
STRAWBERRY
SPECIAL
Figure 1 Removal of syrup lines to bottles
Figure 2
Figure 3
