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Signature Service Manual
Publication Number: 621058426SER - 12 - © 2011, IMI Cornelius Inc.
PREVENTATIVE MAINTENANCE
S
UMMARY
Normal equipment maintenance procedures and intervals are listed in Table 4. It is
recommended that preventative maintenance procedures be performed every six
(6) months. This procedure should include all of the maintenance items described
in Table 4 and the following sections.
CAUTION:
!
Only trained and certified electrical, plumbing and refrigeration technicians should
service this unit. ALL WIRING AND PLUMBING MUST CONFORM TO
NATIONAL AND LOCAL CODES.
D
AILY
M
AINTENANCE
On a daily basis, clean all external surfaces with a mild soap solution and rinse
with potable water. D.ry all external surfaces with a clean soft cloth.
CAUTION:
!
Avoid the use of abrasive cleaners and chlorine based solutions, which can damage
the finish. If desired, small parts may be cleaned in a dishwasher.
Cleaning and Sanitizing Procedure
Under normal operating conditions, the unit must be sanitized on a daily basis,
specially if dairy products are being used in the unit.
Supplies
Warm water, house hold dish washing detergent [3.0 oz. (89 ml) in 3.0 gallons (11.4
liters) of warm water solution at 90-100
o
F (32-38
o
C)] or KAY-5 sanitizer (100ppm).
Tools
Draining bucket, brushes, magnet removal tool, spray bottle for sanitizer and food
grade lubricant.
Table 4.
Preventative Maintenance Summary
Maintenance Procedure Frequency of Maintenance
Sanitize Unit Daily (especially w/dairy products)
Clean Air Filter Monthly or more often, as necessary (See Table 13)
Clean Condenser Coil Every six months or as necessary
Change Scraper Blades Every six months
Check for Leaks Every six months