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8. CLEANING AND SANITIZING THE UNIT
8.1 General Information
The dispensers are shipped from the factory cleaned and sanitized. After installation of the dispenser, the op-
erator must provide continuous maintenance as described in this manual and/or local codes to ensure proper
operation and sanitation requirements are met.
Cleaning and sanitizing should be carried out only by trained personnel. Sanitary gloves are to be used during
cleaning and sanitizing operations. Applicable safety precautions must be observed. Instruction warnings on
the product being used must be followed.
A few precautions while cleaning:
• Water lines are NOT to be disconnected during the cleaning and sanitizing process. This is to avoid con-
tamination.
• DO NOT use strong bleaches or detergents when cleaning the exterior of the equipment. They will discolor
and possibly corrode various materials.
• DO NOT use metal scrapers, sharp objects, steel wool, scouring pads, abrasives, solvents, etc., on the
dispenser as they can damage the finish on various materials.
• DO NOT use waterjet to clean dispenser.
8.2 Daily Cleaning
A mild soap solution such as hand dishwashing detergent diluted with water at 90°F to 100°F (32°C to 38°C)
should be used to clean the exterior of the equipment. Remove all product residues from the surfaces of the
dispenser. Rinse thoroughly using clean water also at 90°F to 100°F (32°C to 38°C) to remove the remaining
soap. Remove the drip tray (if not connected to drain plumbing) and cup rest and clean in a sink using a mild
soap solution.
8.3 Sanitizing
The dispenser should be sanitized yearly. Prepare a chlorine solution containing 100 PPM of available chlorine
with clean water at 90°F to 100°F (32°C to 38°C). Commercial beverage equipment sanitizing and cleaning
solutions such as Kay-5 or Stera Sheen are preferred because they also contain surfactants to assist in clean-
ing. If using a commercial sanitizer/cleaner such as this, then prepare according to their directions.
The following procedure must be followed for sanitizing the dispenser.
1
Press the STOP ALL button, followed by the DEFROST button, for both barrels.
2
Turn off water and syrup at the inlet of the dispenser or at the source.
3
After defrost is complete, activate the solution solenoids on each barrel.
4
Place a container under the dispensing valve and empty the barrels. Activate the beaters to facili-
tate removal of product.
5
Turn off the solution solenoids and beaters after the barrels are empty.
6
Prepare five (5) gallons of sanitizing solution following manufacturer’s directions. The water
temperature should be 110°F to 115°F (44°C to 46°C). Stir the solution until sanitizing agent has
completely dissolved.
