20
Version: August 2021
Cleaning guide for Varimixer AR80 and AR100.
A risk assessment must always be used for all cleaning processes involved in
food production.
Based on current legislation, Varimixer A/S
1
has compiled the table below as
an aid to devising customer-specific cleaning plans. The importance of
cleaning in individual zones of the mixer is illustrated using colours. *
The mixer’s parts mainly consist of stainless steel EN1.4301 (AISI 304). To
avoid the steel corroding, the following guidelines must be followed:
•
Chloride (Cl
-
) content under 50 ppm at temperatures up to 80°C.
•
Never use hard steel wool/sponges or other hard objects that can
scratch the steel surface.
•
After using chemicals, the mixer must always be washed off with
clean water of drinking-water quality.
The bowl ring and certain tools are made of aluminium:
•
When washing aluminium, pH value must be kept between 5.0 and
8.0.
Remove all safety guards and tools before starting cleaning.
*
Non- food
contact zone.
= Low risk.
Splash
zone.
= Moderate risk.
Direct food
contact zone.
= High risk.
Cleaning step-by-step
Bowl.
Empty the bowl and rinse with water.
Put bowl in the dishwasher, or wash by hand with a soft sponge or brush.
NB: The bowl ring is aluminium.
Tools.
Remove any food residue from tools, and rinse with water.
NB: Never tap the whip against the bowl lip or other objects.
Wash tools by hand or in a dishwasher. Always remove the stainless steel part
of the scraper blade before cleaning.
NB: Some tools can be aluminium.
Safety guards.
Wash safety guards by hand or in a dishwasher.
Bayonet housing.
Always check the bayonet where tools are attached for food residues.
A damp cloth or sponge can be inserted into the bayonet to loosen food
residues.
Front panel.
Wipe off the front panel with a lightly-wrung cloth. Remember the emergency
stop.
Mixer/stand.
Always wash the mixer with the bowl clamping system in open and closed
position.
1
DS/EN 454: 2014, DS/EN 1672-2:2020, etc.
