Fresh'n Squeeze Produce Plus, Operator'S And Service Manual, Page: 9 / 42

John Bean Technologies Corporation Produce Plus Juicer Operator & Service Manual 9
IMPORTANT GENERAL PRODUCE INFORMATION
Juicing fruits and vegetables requires that the highest quality standards be maintained.
This is also important for handling all produce and salad bar items. Failure to maintain
these high standards can lead to the growth of bacteria which can be harmful to your
customers. By following the procedures in this manual you can operate a safe and
profitable juicing business.
CONDITION OF PRODUCE
Use only fresh, high quality produce from reliable vendors;
DO NOT use rotten, spotted, molded, or old fruit for juicing.
DO NOT use juicer as a cull disposal program for your produce.
DO NOT juice skin type produce (tomatoes) with splits in them. All of this will increase
harmful bacteria growth; such as, Salmonella, E. Coli, etc.
DO wash all produce with clean, fresh, drinking water only.
DO keep all produce cold (40°F). This will inhibit the growth of harmful bacteria.
DO keep in cooler until ready to juice.
JUICE HANDLING
Make sure that the containers and lids for filling are sanitized. Also, it is best to use the
smallest containers possible to prevent spoilage before consumption. Filled containers
should be refrigerated (34°-40°F) immediately after filling; if put on ice, make sure entire
container is submerged. Limit shelf life for produce juice to one day in the store. Juice
every day; do not produce excessive juice inventory.
Juice must be consumed within three days.