TO AVOID SERIOUS INJURY AND DAMAGE TO MACHINE:
•
BEFORE CLEANING, SERVICING, OR REMOVING COMPONENTS,
always unplug
the machine.
•
DO NOT
attempt to clean while the dough sheeter is in operation.
•
DO NOT
immerse the unit in water.
•
DO NOT PRESSURE WASH
,
SPRAY DOWN
,
OR
POUR WATER
onto the sheeter.
•
DO NOT
use products that contain sodium hypochlorite (bleach) on the sheeter.
•
DO NOT use ABRASIVE MATERIAL such as SCRUBBER PAD, or STEEL WOOL to
clean the machine. This will scratch the polished surface of the stainless steel.
•
To prevent illness or death caused by food
-
borne disease, bacteria, and pathogens, it is
important to clean and sanitize the trays and the dividing knives can get contaminated during
use.
You are responsible for adhering to all guidelines and laws established by local
municipal and/or state health departments to prevent contamination of the machine and
the processed food.
It is critical to properly
CLEAN THE ENTIRE MACHINE
and follow the instructions very carefully
on your sanitizer container to properly kill harmful bacteria and pathogens.
Chlorine, iodine or
quaternary ammonium are common sanitizers safe to use.
IMPORTANT:
Use of cleaning solutions
NOT
DESIGNATED
for stainless steel or using
excessive amounts of sanitizer will cause damage to machine not covered by warranty. To
understand proper sanitizer concentration, thoroughly read the FDA FOOD CODE: section
4
-
501.114, Manual and Mechanical Ware Washing Equipment, Chemical Sanitization
-
Cleaning & Maintenance Procedures
