Emery Thompson CB-100, Operating Manual

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Section 4: CLEANING AND SANITIZING
It is very important to have a stringent, repeatable procedure for
cleaning and sanitizing any type of food equipment. Fortunately,
the model CB100 Batch Freezer has very few parts to clean and
sanitize. You will need to have a commercial sanitizer on hand at
all times. Emery Thompson recommends Purdy Products
"SteraSheen Green Label" sanitizer and cleaner, which was
included with your machine. It is a powder that is dissolved in
water.
On the model CB100, there are only 4 food-contact parts that must
be thoroughly cleaned and sanitized: the freezing tub, the bearing
disc, the splash plate and the dasher/blade assembly. After the last
batch of the day or shift is made, these parts should be either hand-
cleaned with detergent and warm water, or run through a
dishwasher. The sanitizing is done just prior to use, so the parts
should be washed, dried, and stored in a clean place until ready to
use the machine.
When assembling the 4 parts mentioned above for use, have a
gallon bucket of sanitizing solution ready, as well as a roll of paper
towels, and a clean work surface. Put the bearing disc into the
freezing tub, then the dasher/blade assembly into the tub.
Submerge the entire assembly into the bucket of sanitizer for at
least one minute. Then, pull the tub out, and pour the sanitizer out
of it. Consult with your local health Inspector for any additional
sanitizing methods he/she may require.
IMPORTANT: the next step is crucial! Just before you put the tub
into the machine
YOU MUST DRY THE OUTSIDE of the tub!
Failure to do this important step will cause the freezing tub to lock