24
Sanitation is an important phase of machine operation. The lack of proper service and
sanitation can cause machine malfunction and loss of sales.
The periods and suggested procedures for service and sanitation are daily, weekly, monthly,
and semiannually.
These periods and procedures are given as guides only, and are not to be construed as absolute
or invariable. Local conditions must always be taken into consideration. Certain installations
require that some or all the steps under Monthly Service and Sanitation be performed weekly.
Each machine must be maintained individually in accordance with its particular requirements.
We, however, stress
"A CLEAN MACHINE IS THE MOST PROFITABLE MACHINE."
Sanitizing means effective bactericidal treatment of clean surfaces of equipment and utensils
by a process which has been approved by the health authority as being effective in destroying
microorganisms, including pathogens.
Sanitizing process's generally accepted by the health authority is as follows:
1.
Immersion for at least one-half minute in clean hot water at a temperature not lower
than 170° F (77° C).
2.
2. Immersion for a period of at least one minute in a sanitizing solution containing:
a. At least 50 ppm of available chlorine at a temperature of not lower than 75° F (24° C); or
b. At least 12.5 ppm of available iodine in a solution having a pH not higher than 5.0 and a
temperature not lower than 75° F (24° C); or
c. Any other chemical-sanitizing agent which has been proven to be effective and non-toxic
under
usage conditions, and for which a suitable field test is available.
The following warnings and cautions are applicable to the service and sanitation procedures
given under this section:
IMPORTANT
All loose food particles or spillage, whether wet or dry, must be removed from the inside
and outside of the machine.
CAUTION
Do not get electrical connections or electrical components damp or wet.
NOTICE
Do not use waxes or lubricants, which contain silicone on or in the machine. Silicone
or silicone vapors can cause electrical failure.
Summary of Contents for French Fry SARATOGA
Page 28: ...28...
Page 29: ...29 NOTES...
Page 30: ...30 NOTES...
Page 31: ...31 NOTES...
Page 37: ...37 Scheme 3 Junction box scheme Scheme 4 Junction box scheme...
