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CLEANING & SANITIZING
TO AVOID SERIOUS PERSONAL INJURY:
•
BEFORE CLEANING, SERVICING, OR REMOVING ANY PARTS,
always
turn the chopper off and unplug the unit
•
NEVER
attempt to clean the chopper while the chopper is in operation.
•
DO NOT
put components in the dishwasher or immerse the base in water.
• Dilute detergent per supplier’s instruction. Products containing sodium hypochlorite should not be used on
the chopper.
•
DO NOT
hose down, pressure wash, or pour water on the chopper.
•
NEVER
use a scrubber pad, steel wool, or abrasive material to clean the chopper.
To prevent illness or death caused by the spread of food-borne pathogens, it is important to
properly clean and sanitize the entire chopper as any surface of the chopper can become
contaminated. It is the responsibility of the chopper owner/operator to follow all guidelines,
instructions and laws as established by your local and state health departments and the manufacturers of chemical
sanitizers.
Once your chopper makes contact with food product, the entire chopper, including removable
parts, must be thoroughly cleaned and sanitized. This process is to be repeated at least every 4
hours using these procedures and information; and comply with additional laws from your state
and local health departments.
As with all food contact surfaces, it is extremely important to properly
sanitize
the entire chopper and t
o
closely follow the instructions on your quaternary sanitizer container to ensure proper sanitation
is achieved to kill potentially harmful bacteria.
IMPORTANT: If a chemical sanitizer other than chlorine, iodine or quaternary ammonium is used, it shall be
applied in accordance with the EPA-registered label use instructions.
Excessive amounts of sanitizer and use
of products not formulated for stainless steel or aluminum may VOID your warranty.
Sanitizer concentration shall comply with section 4-501.114, Manual and Mechanical Warewashing Equipment,
Chemical Sanitization - Temperature, pH, Concentration, and Hardness of the FDA Food Code.
For more information on proper kitchen and equipment sanitation, visit www.servsafe.com provided by the
National Restaurant Association (NRA).
• DO NOT
hose down, pressure wash, or pour water on the chopper
• NEVER
use a scrubber pad, steel wool, or abrasive material to clean the chopper.
• ALWAYS turn chopper OFF and unplug the power cord BEFORE cleaning.
•
It is extremely important to follow the instructions on the sanitizer container to ensure
proper sanitation is achieved. Allow the parts to air dry before placing them back on the chopper!
