Grizzly T32304, Owner'S Manual, Page: 37 / 52

When using sanitizers,
always follow the recom-
mendations on the manu-
facturer’s label, and make
sure that the product will
do the job for which you
intend. Never use a prod-
uct that will cause exposed
surfaces to render meat
unsafe for human con-
sumption and cause illness
or death.
Acidic solutions, saline-based solutions,
disinfectants, and sterilizers (hypochlorites,
tetravalent ammonia salts, iodine com-
pounds, nitric acid, etc.) will corrode stain-
less steel over time. Verify your cleaning
compound is made for cleaning stainless
steel before using on machine.
Bacteria from raw meat has been frequently
linked to illness and even death! Describing
proper meat handling techniques outside of
cleaning the bandsaw is beyond the scope
of this manual. If you are unclear about
sanitary meat handling practices, contact
your local Board of Health or the USDA to
research proper methods of meat handling.
Model T32304 (Mfd. Since 02/21)
-35-
Proper Sanitation
All surfaces of the saw that are exposed to the
cutting process must be properly cleaned and
sanitized. Cleaning the food debris and residue
away is only half of the process. These surfaces
must now be disinfected with solutions that will
remove bacteria and other micro-organisms, and
prevent their growth.
Some sanitizers require direct applications, while
others are designed to be diluted in water and
used to soak the item for a specified period of
time. The best method for choosing a chemical
sanitizer is to do the research and determine
which product is best for your particular situation.
Sanitizing solutions should be changed as soon
as they become dirty, or every two hours.
One simple sanitizer that can be used for many
applications is regular bleach.
Note: DO NOT use bleach that contains odor-
masking agents or surfactants. These chemicals
have not been proven effective for this type of
sanitation.
To use bleach as a sanitizer, scrub a sink com-
partment with hot, soapy water (minimum 171°F
[77°C]), then rinse it clear. Fill the sink with one
tablespoon of bleach per gallon of COOL water.
Note: NEVER exceed 200 ppm (parts per million)
of available chlorine in equipment sanitizing solu-
tions. Use a pH testing kit to confirm the effective-
ness of your sanitizing solution.
For removable parts, submerge each item for two
minutes. For larger surfaces, use a clean cloth
and the bleach solution to wipe down these sur-
faces for two minutes. Allow to air dry—
DO NOT
rinse these items after sanitizing!
If porous surfaces, such as wood, are used in the
cutting process, clean as previously described,
then soak for two minutes in a solution of three
tablespoons of bleach to one gallon of COOL
water.
Rinse items thoroughly after sanitizing!