Janssen F Series, Operating Instructions Manual

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12.5 Cleaning steps
After disconnecting the machine from
the power supply, please proceed in
the following order to achieve effective
cleaning:
No "hosing down" of the machine is
permitted!
Step 1:
Before cleaning, remove all dough or
food residues from within and on the
machine.
Step 2:
Mechanically (with cloth, brush,
broom) roughly pre-clean all dirty
surfaces.
Step 3:
Clean all dirty surfaces with clean
water and a cloth. For fatty substan-
ces please use hot water; for protein-
containing substances (blood, protein)
please use cold water.
Step 4:
Now clean all dirty surfaces tho-
roughly with neutral cleaning agents
for normal soiling and with alkaline
cleaning agents for heavy soiling (due
to grease or oil) and remove deposits
and residues.
Step 5:
Clean all surfaces with clean water
and a cloth. This removes the dirt
particles and detergent residues.
Step 6:
Dry all damp surfaces with a dry
cloth. Good drying is very important to
prevent germs from multiplying!
Step 7 (optional):
Disinfection is usually only necessary
if microorganisms could not be
sufficiently removed by the previous
cleaning.
In the baking industry, products are
generally baked at high temperatures
and are less susceptible to microbio-
logical hazards.
Should you nevertheless need to
disinfect, a subsequent cleaning of all
surfaces with clean water and a
cleaning cloth with subsequent drying
is necessary.
12.6 Frequency of cleaning
Janssen cookie formers should be
thoroughly cleaned after each
shutdown or after a shift or working
day.
The cleaning procedure is described
in detail in the following paragraph.