3 OM-CFK-20
OPERATION
CAUTION: DO NOT OPERATE THE KETTLE WHEN THE WATER LEVEL IN THE JACKET IS
LOW. YOU MAY BURN OUT THE HEATING ELEMENTS.
The operator controls the cooker/mixer with the:
CONTROLS
1. Temperature control dial. The dial turns electric power for the heaters on or
off and sets the operating temperature of the kettle, with a maximum jacket
temperature of 180ºF. (Maximum temperature of a product heated by the
kettle is less than 180º, due to heat loss out the top of the kettle.)
2. Mixer power switch, a switch that turns electric power for the motor drive on
and off.
TO OPERATE THE KETTLE (HEATING)
1. Every day make sure that the jacket water level is at the middle of the sight
glass. If the level is low, see “Jacket Filling” in the “Maintenance & Cleaning”
section of this manual.
2. Plug in the power cord. If necessary, turn on the power at the circuit breaker
or fuse box.
3. Turn the temperature control dial to the desired setting. The red indicator light
indicates that the kettle is heating. Cycling of the light on and off indicates
that the kettle is being held at the set temperature. Once in each cycle the
temperature controller will make a clicking sound as it cycles on and off. This
is normal.
4. To shut down the kettle, turn the temperature control dial to “OFF.”
5. For prolonged shut-down or before cleaning the outside of the unit, unplug the
unit.
TO OPERATE THE MIXER
1. Place the agitator on the shaft.
2. Press the power switch to the “ON” position.
3. To shut down the mixer, press the power switch to “OFF.”
4. For prolonged shut-down or when the outside of the unit is to be cleaned,
unplug the unit.
CLEANING
WARNING: KEEP WATER AND SOLUTIONS OUT OF CONTROLS AND ELECTRICAL
EQUIPMENT. DO NOT USE A HIGH PRESSURE HOSE TO CLEAN THE CONTROL
CONSOLE, ELECTRICAL CONNECTIONS, ETC.
WARNING: AVOID ANY DIRECT CONTACT WITH HOT SURFACES. DIRECT SKIN CONTACT
COULD RESULT IN BURNS.
CAUTION: MOST CLEANERS ARE HARMFUL TO THE SKIN, EYES, MUCOUS
MEMBRANES AND CLOTHING. PRECAUTIONS SHOULD BE TAKEN TO WEAR
RUBBER GLOVES, GOGGLES OR FACE SHIELD AND PROTECTIVE CLOTHING.
CAREFULLY READ THE WARNINGS AND FOLLOW LABEL DIRECTIONS.
NOTICE: NEVER LEAVE A CHLORINE SANITIZER IN CONTACT WITH STAINLESS STEEL
SURFACES LONGER THAN 30 MINUTES. LONGER CONTACT CAN CAUSE
STAINING AND CORROSION.
Use a brush, sponge, cloth, plastic or rubber scraper, or plastic wool to clean. Don’t use metal
implements or steel wool when cleaning.
SUGGESTED CLEANING SUPPLIES
1. Cleaner, such as Klenzade HC-10 or HC-32 from ECOLAB, Inc.
2. Kettle brushes in good condition.
3. Sanitizer such as Klenzade XY-12.
4. Film remover such as Klenzade LC-30.
PRECAUTIONS
Before cleaning, shut off the kettle by turning the thermostat dial to “OFF” and
unplug the unit or shut off its electric power at a remote switch, such as the circuit
breaker.
PROCEDURE
1. Clean food contact surfaces as soon as possible after use, preferably while the
kettle is still warm. If the unit is in continuous use, clean and sanitize inside
and outside at least once every 12 hours.
2. Scrape and flush out food residues. Be careful not to scratch the kettle with
metal implements.
3. Prepare a solution of the detergent/cleaning compound as instructed by the
supplier. Clean the unit thoroughly. A cloth moistened with cleaning solution
can be used to clean controls and electrical conduits.
4. Rinse the agitator parts and the inside of the kettle thoroughly with hot water
to remove every trace of detergent. Drain them completely and allow them to
AIR dry or wipe them dry. (The agitator may be cleaned in a dishwasher).
5. As part of the daily cleaning program, clean soiled external and internal
surfaces. Remember to check the sides and back of the unit.
6. To remove stuck materials, use a brush, sponge, cloth, plastic or rubber
scraper, or plastic wool with the cleaning solution. To reduce effort required in
washing, let the detergent solution sit in the kettle and soak into the residue.
Do NOT use abrasive materials or metal tools that might scratch the surface.
Scratches make the surface harder to clean and provide places for bacteria
to grow. Do NOT use steel wool, which may leave particles in the surface and
cause eventual corrosion and pitting.
7. The outside of the unit may be polished with a stainless steel cleaner such as
“Zepper” from Zep Manufacturing Co.
8. When equipment needs to be sanitized, use a solution equivalent to one that
supplies 200 parts per million available chlorine. Obtain advice on sanitizing
agents from your supplier of sanitizing products. Following the supplier’s
instructions, apply the agent after the unit has been cleaned and drained.
Rinse off the sanitizer thoroughly.
9. It is recommended that the equipment be sanitized just before use.
10. If there is difficulty removing mineral deposits or a film left by hard water
or food residues, clean the kettle thoroughly and use a deliming agent, like
Groen Delimer/Descaler (Part Number 114800) or Lime-Away® from Ecolab,
in accordance with the manufacturer’s directions. Rinse and drain the unit
before further use.
11. If cleaning problems persist, contact your cleaning product representative for
assistance. The supplier has a trained technical staff with laboratory facilities
to serve you.
