14
2.5 CLEANING AND SANITIZING BEVERAGE COMPONENTS - FIGAL SYSTEMS (CONTINUED)
M. Activate valve and draw sanitizing solution through line for a minimum of 60 seconds. This will
ensure line is flushed and filled with sanitizing solution. Allow line to stand for at least 30
minutes.
N. Disconnect CO2 supply hose from the tank.
O. Reconnect syrup lines to syrup containers (for example, quick disconnects, figal containers, etc.)
and ready unit for operation.
P. Draw drinks to refill the lines and flush the sanitizing solution from the dispenser.
NOTE:
Please note that a fresh water rinse cannot follow sanitization of equipment. Purge only with
the end use product until there is no after taste in the product.
Q. Test dispenser in normal manner for proper operation. Taste dispensed product to ensure off-
taste is not present. If off-taste is found, additional flushing of syrup system may be required.
R. Repeat cleaning, rinsing, and sanitizing procedures for each valve and each circuit.
2.6 CLEANING AND SANITIZING BEVERAGE COMPONENTS - BAG-IN-BOX SYSTEMS
NOTE:
Extended lengths of product lines may require more time for flushing and rinsing lines than
described below.
A. Disconnect the syrup quick disconnect coupling from the syrup packages and connect the
coupling to a bag valve removed from an empty Bag-in-Box (BIB) package.
B. Place the syrup inlet line in a clean container filled with clean, potable, room temperature water.
C. Activate valve until water is dispensed. Flush and rinse line and fittings for a minimum of 60
seconds to remove all traces of residual product.
D. Following the instructions as described in 3.1 above, mix appropriate amount of cleaning
solution in a clean container. Place syrup inlet line in container filled with cleaning solution.
E. Activate valve and draw cleaning solution through lines for a minimum of 60 seconds. This will
ensure line is flushed and filled with cleaning solution. Allow line to stand for at least 30 minutes.
F. Place syrup inlet line in a clean container filled with clean, potable, water at a temperature of 90°
to 110°F.
G. Activate valve to flush and rinse line and fittings for a minimum of 60 seconds to remove all
traces of cleaning solution.
H. Following the instructions as described in 3.1 above, mix appropriate amount of sanitizing
solution in a clean container. Place syrup inlet line in container filled with sanitizing solution.
Refer to Section 3.3 CAUTION.
I. Activate valve and draw sanitizing solution through line for a minimum of 60 seconds. This will
ensure line is flushed and filled with sanitizing solution. Allow line to stand for at least 30
minutes.
J. Remove bag valve from quick disconnect coupling and reconnect syrup inlet line to syrup
package. Ready unit for operation.
K. Draw drinks to refill lines and to flush the chlorine sanitizing solution from the dispenser.
NOTE:
Please note that a fresh water rinse cannot follow sanitization of equipment. Purge only with
the end use product until there is no after taste in the product. This is an NSF requirement.
L. Test dispenser in normal manner for proper operation. Taste dispensed product to ensure
off-taste is not present. If off-taste is found, additional flushing of syrup system may be required.
M. Repeat cleaning, rinsing, and sanitizing procedures for each valve and each circuit.
