3.3
CLEANING AND SANITIZING PROCEDURE
NOTE
Routine cleaning should be performed prior to cleaning and sanitizing.
Cleaning and sanitizing are not required for potable water circuits.
The potable water lines
should remain connected during the cleaning and sanitizing procedures for the syrup circuits to
avoid contamination.
A. Neutralize pressure and disconnect syrup container from valve product line. Remove product
from the line by purging with carbon dioxide (CO
2
). Purge completion is evident by sputtering
from the valve.
B. Clean the line and fitting with cleaning solution (prepared IAW Section 3.2), and rinse with clean,
room temperature water to remove all traces of residual product.
C. Attach valve product line to the pressure tank containing the cleaning solution. Pressurize and
fill the syrup line by activating the valve. Make sure the line is full by running at least three (3)
gallons (11 liters) through the valve and allow to stand pressurized for at least 10 minutes.
D. Flush the cleaning solution from the line with clean water. Continue flushing until testing with
phenolphthalein shows the rinse water to be free of residual detergent.
E. Attach the valve line to the pressure tank containing the sanitizing solution (prepared IAW
Section 3.2). Pressurize and fill the lines with sanitizing solution. Make sure the lines are
completely filled by running at least three (3) gallons (11 liters) through the valve and allow to
stand pressurized for at least 10 minutes.
NOTE
A sufficient amount of sanitizing solution should be placed in a separate container for the
purpose of cleaning and sanitizing the nozzle and diffuser.
F. Twist off the mixing nozzle and remove the diffuser from under the nozzle extension. Wearing
sanitary gloves, clean and sanitize these items, allowing them to remain in the sanitizing
solution for at least 10 minutes. Then, reinstall the nozzle and diffuser without rinsing them.
NOTE
Please note that a fresh water rinse cannot follow sanitization of equipment being actively
operated. Purge only with CO
2
or the end use product.
This is an NSF requirement.
G. Purge the sanitizer from the syrup line with carbon dioxide.
H. Reconnect the syrup container to the valve line and ready the dispenser for operation.
WARNING
FLUSH SANITIZING SOLUTION FROM SYRUP SYSTEMS AS INSTRUCTED. RESIDUAL
SANITIZING SOLUTION LEFT IN SYSTEM COULD CREATE HEALTH HAZARD.
I.
Draw drinks to refill the line and flush the sanitizing solution (chlorine solution) from the
dispenser. Taste the beverage to verify that there is no off-taste.
4. REMOVING DISPENSER FROM SERVICE
4.1
If it becomes necessary to remove a dispenser from service, complete the following procedure.
A. Neutralize pressure on water and syrup supply lines. Disconnect water and syrup lines from the
dispenser.
B. Connect suitable pressure tank containing sanitizing solution (prepared IAW Section 3.2) to CO
2
supply and syrup inlet line. Then flush sanitizing solution through system. When chlorine
solution appears, disconnect tank and allow to stand five (5) minutes.
CAUTION
INSURE ALL SANITIZING SOLUTION IS DRAINED OR BLOWN OUT OF SYSTEM. ALL
PRODUCT TUBES MUST BE FREE OF SANITIZING SOLUTION AND OR WATER BEFORE
SHIPPING OR STORING UNIT. RESIDUAL WATER IN DISPENSER (STORED IN A FREEZING
ENVIRONMENT) CAN CAUSE INTERNAL DAMAGE TO THE UNIT.
C. Connect clean potable water to syrup inlet line. Then, flush system thoroughly to remove all
traces of chlorine.
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