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GOODNATURE X-6 COMMERCIAL COLD PRESS JUICER
OWNER’S MANUAL
Section 6:
Cleaning
1
2
3
4A
4B
Follow manufacturer’s instructions for use of chemicals for cleaning and sanitizing food contact surfaces and verify that
they are approved by your local health authority.
Wash, rinse, and sanitize all food contact surfaces of cold press juicer:
• Before each use.
• Any time contamination occurs or is suspected.
• Cleaning every four (4) hours of constant use for all food contact surfaces.
Wash, rinse, and sanitize food contact surfaces using the following procedure:
• Wash surface with detergent solution.
• Rinse surface with clean water.
• Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturer’s label.
• Place wet items in a manner to allow air drying.
If a 3-compartment sink is used, setup and use the sink in the following manner:
• In the first compartment, wash with a clean detergent solution at or above 110° F.
• In the second compartment, rinse with clean water.
• In the third compartment, sanitize with a sanitizing solution mixed at a concentration and contact time specified on
the manufacturer’s label or by immersing in hot water at or above 171° F for 30 seconds. Test the chemical sanitizer
concentration by using an appropriate test kit.
If a dish machine is used:
• Check with the dish machine manufacturer to verify that the information on the data plate is correct.
• Refer to the information on the data plate for determining wash, rinse, and sanitization (final) rinse temperatures;
sanitizing solution concentrations; and water pressures, if applicable.
• Follow manufacturer’s instructions for use.
• Ensure that food contact surfaces reach a surface temperature of 160° F or above if using hot water to sanitize.