Flavor Burst CTP 80CBB, Equipment, Maintenance And Operations Manual

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26
DAILY OPENING PROCEDURES
NOTE: YOUR HANDS SHOULD BE CLEANED
AND SANITIZED BEFORE YOU PERFORM
THE FOLLOWING PROCEDURES.
NOTE: THE FOLLOWING PROCEDURES
REQUIRE APPROVED, SERVICEABLE AND
SANITIZED TOOLS AND BRUSHES.
CONTACT YOUR LOCAL DISTRIBUTOR FOR
RECOMMENDED SUPPLIES.
NOTE: USE STERA-SHEEN® GREEN LABEL
SANITIZER MIXED WITH WARM WATER
(108°F / 42°C) FOR THE FOLLOWING
PROCEDURES. REFER TO
MANUFACTURER’S INSTRUCTIONS FOR
PROPER PREPARATIONS OF THIS
CLEANING AGENT.
NOTE: INSPECT ALL WEAR ITEMS AND
REPLACE IF NECESSARY.
Ensure that the Blending System has been
disassembled and cleaned according to the
DAILY CLOSING PROCEDURES. This is
typically performed at the close of the previous
business day.
Sanitizing the Blending System
1. Prepare a small amount of sanitizer solution
by mixing half a packet (1 oz) of Stera-
Sheen® Green Label with one gallon of
warm water (108°F / 42°C). Pour
approximately 16 oz. of this sanitizer
solution into a spray bottle.
2. Submerge the Gear Box, suspension
bracket, Gear Cartridge, spout adapter, o-
rings, and Blending Head in approved
sanitizer solution and soak for 5 minutes.
3. Remove each part from the sanitizer
solution. Place the items on a sanitary tray
to air dry.
4. Remove the manifold cap and set it on a
sanitary tray. Spray the syrup line manifold
opening with sanitizer solution and allow it
to sanitize for at least 5 minutes.
5. Dry the end of the manifold with a clean
single service towel.
26068
DRY
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