Flavor Burst CTP 80SNS-L, 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 PARTS HAVE BEEN
CLEANED ACCORDING TO THE “DAILY
CLOSING PROCEDURES.” THIS IS
TYPICALLY PERFORMED AT THE CLOSE OF
THE PREVIOUS BUSINESS DAY.
Cup Holder and Base Panel
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).
2. Submerge the cup holder and Door
Assembly panel base in approved sanitizer
solution and soak for 5 minutes.
3. Remove the parts from the sanitizer
solution. Place the items on a sanitary tray
to air dry.
4. Install the base panel to the underside of
the Door Assembly using the thumb screws.
Ensure the metal tubes and spout shield are
lined up the holes on the base.
5. Hang the cup holder onto the weight sensor
bracket at the back of the Door Assembly.
Ensure the cup holder aligns directly under
the spout and the syrup tubes.
6. Ensure that desired flavors are installed and
that none of the flavor bags are empty.
Replace flavors according to instructions if
necessary.