AV
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www.avalonbrewer.com
(800) 561-6162
INSTALLATION MANUAL
AVALON
Gourmet
Gourmet
Gourmet
Gourmet
Gourmet
AVALON Gourmet Révision A
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Cleaning and sanitizing
5.2
Cleaning and Sanitizing Instructions
It is important to clean and sanitize this equipment on a regular basis in order to maintain the highest beverage
quality and ensure the safety of the users.These regulations require that all parts in contact with food be
cleaned
and sanitized regularly and that hands be cleaned before handling these parts or other commodities such as
cups and stirs.
Cleaning and sanitizing should be done in separate steps as prescribed by health regulations and good
industrypractice.
Cleaning:
Cleaning means “Making free of visible soil, stains or impurities”. This also means
removing food soils, oil or mineral deposits that could alter the beverage taste or
appearance, and therefore its quality.
Sanitizing:
Sanitizing means application of measures designed to protect public health. This is
done by reducing bacteria remaining on the surface after it has been cleaned.
There are two sanitation methods:
1) Chemically, the part can be treated with a bactericidal compound to remove bacteria;
2) With hot water of at least 170 F, the bacteria can be killed if the temperature of the part is raised high
enough.
Always unplug the unit before using water on electrical parts of the machine.
For the sanitation process to work effectively, the part must be cleaned and free of all visible food soil,
completely rinsed and preferably air dried. Wiping with towels or cloths can recontaminate sanitized
food-contact surfaces. Therefore, we recommend to air dry sanitized food - contact surfaces and not wipe dry.
FREQUENCY:
There are two important variables that need to be considered when evaluating cleaning and sanitizing
frequencies:
- Product consumption
- Water quality
Since the expected customer usage may vary for one location to another, the cleaning and maintenance is
recommended upon the given time lines or cycle counts, which ever comes first. Note that these are intended
as a guideline to ensure a part does not go without cleaning. We recommend you verify each part listed in this
section upon each visit and that they be cleaned as needed.
5.3
Recommended Cleaning Tools
In order to perform the following cleaning procedure effectively, we recommend that you have at least the
following tools:
- Sanitation pail or bucket
- Small tube and nozzel brush, suitable for food-contact surfaces and hot water
- Medium size long and flexible brush, suitable for food-contact surfaces
- Medium brush for coffee grounds, suitable for food-contact surfaces
- Disposable towels, wet-strength and lint-free
- Mild nonabrasive detergent for exterior cleaning
- Urn cleaner packets for coffee parts
- Spare parts if extensive cleaning is to be done at the shop
- Garbage bags for the waste bin
