Taylor PH61, Operator'S Manual

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OPERATING PROCEDURES
6-21
PH61 Peristaltic Pump
Operating Procedures
6
Brush-Cleaning
1. Prepare the three-compartment sink for washing,
rinsing, and sanitizing. Fill the first sink with an
approved cleaning solution, the second sink with
cool, clean water, and the third sink with a cleaning/
sanitizing solution with an active chlorine concentrate
of 100 to 200 ppm. Use warm water and follow the
cleaning/sanitizing solution manufacturer's
specifications.
Make sure all brushes provided with the freezer are
available for brush-cleaning.
2. Thoroughly wash all disassembled parts and the
parts trays, making sure all lubricant and mix film is
removed. Make sure to brush-clean all surfaces and
holes, especially the holes in the pump valve body
and the small syrup holes in the freezer door.
3. Rinse and sanitize all parts, one tray at a time,
including the tray.
Note: When sanitizer is used, it must always have a
minimum contact time of 5 minutes. Afterward, if
required by your local code, rinse with clean water.
4. Place disassembled parts on clean and sanitized
parts trays.
5. Return to the machine with a small amount of
cleaning/sanitizing solution. Using the black brush,
clean the rear shell bearings at the back of the
freezing cylinder. (See Figure 6-74.)
Figure 6-74
6. Using the black brush, clean the drive hub opening in
the rear wall of the mix hopper. (See Figure 6-75.)
Figure 6-75
7. Using the double-end brush, brush-clean the syrup
line fittings.
8. Wipe all exterior surfaces of the machine with a
clean, sanitized towel.
Sanitizing the Syrup Lines
Important! The syrup lines must be sanitized weekly.
1. Prepare a 2.5 gal. (9.5 L) pail of a cleaning/sanitizing
solution with an active chlorine concentrate of 100 to
200 ppm approved for use by your company. Use
warm water and follow the cleaning/sanitizing
solution manufacturer's specifications.
2. Remove the syrup feed tubes from the syrup
containers. Wipe the outside of the feed tubes with a
clean, sanitized towel.
3. Place the syrup feed tubes in the pail of solution. To
prevent contamination, cover the syrup containers
with plastic wrap.
4. Select a flavor from the control panel and remove the
corresponding syrup valve from the door. Place the
valve in a pail under the draw valve.
5. Press the CAL key on the control panel to enter the
Calibration mode.
6. Press the WASH key on the control panel to start the
flow of cleaning/sanitizing solution through the syrup
line.
7. Allow the solution to flow until all of the syrup is
flushed from the line.
8. Press the CAL key on the control panel to stop the
flow of solution.
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