Janssen F Series, Operating Instructions Manual

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12.3 Required aids
Access to hot water is necessary for
cleaning the machine. Furthermore,
the use of compressed air for cleaning
coarse dirt is helpful if this is permit-
ted by the operator.
12.4 Cleaning kit
Food hygiene with respect to the
production and processing of food
must ensured by the operator. The
operator is responsible for the
effective implementation of the EU
regulation on food hygiene in the
HACCP concept.
The cleaning agents and disinfectants
to be used must be suitable for the
food industry and environmentally
friendly. They should also have a low
toxicity. Use "neutral cleaning agents"
for cleaning the Janssen cookie
formers and "alkaline cleaning
agents" in the case of heavy soiling
with fats and oils.
When doing so, it is essential to
observe the manufacturer's instruc-
tions (area of use, contact time,
temperature, dry or wet cleaning,
etc.).
For cleaning the machine we offer a
special cleaning kit with a holder that
can be mounted on the machine.
The cleaning kit consists of:
1) A soft brush for dry cleaning (dough
crumbs and dust)
2) A medium-hard universal brush for
cleaning heavily soiled areas.
3) A hard detail brush for stubborn
deposits, for example in the grooves
of the kneading roller.
4) A medium-hard hand brush for
cleaning the rollers.
5) A dough scraper for cleaning the
rollers and sheets and surfaces.
6) A microfibre cloth to clean the
surfaces with water.
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