National Vendors shoppertron 431, Руководство оператора

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Shoppertron
TM
Operator’s Guide
July, 2003 Page 54 4310114
Section III. Routine Service and Sanitation
Sanitation is an important phase of merchandiser operation. The lack of proper
service and sanitation can cause merchandiser malfunction and loss of sales.
The periods and suggested procedures for service and sanitation are daily,
weekly, monthly, and semi-annually. These periods and procedures are given as
guides only, and are not to be construed as absolute or invariable. Local condi-
tions must always be taken into consideration. Certain installations require that
some or all of the steps under Monthly Service and Sanitation be performed
weekly. Each merchandiser must be maintained individually in accordance with
its particular requirements. National Vendors, however, stresses "A CLEAN MER-
CHANDISER IS THE MOST PROFITABLE MERCHANDISER".
Sanitizing means effective bactericidal treatment of clean surfaces of equipment
and utensils by a process which has been approved by the health authority as
being effective in destroying microorganisms, including pathogens.
Sanitizing processes generally accepted by the health authority are as follows:
1. Immersion for at least one-half minute in clean hot water at a temperature
not lower than 170
o
F (77
o
C).
2. Immersion for a period of at least one minute in a sanitizing solution
containing:
a. At least 50 ppm of available chlorine at a temperature of not lower than
75× F (24× C);
- OR -
b. At least 12.5 ppm of available iodine in a solution having a pH not higher
than 5.0 and a temperature not lower than 75
o
F (24
o
C);
- OR -
c. Any other chemical-sanitizing agent which has been proven to be effec-
tive and non-toxic under usage conditions, and for which a suitable field
test is available.
The following warnings and cautions are applicable to the service and sanitation
procedures given in this section:
CAUTION
Milk and other foods are perishable products. Follow local
health authorities' rules and regulations for storage and han-
dling of these items.
IMPORTANT
All loose food particles or spillage, whether wet or dry, must be
removed from the inside and outside of the merchandiser.
CAUTION
Do not get electrical connections or electrical components
damp or wet.
NOTICE
Do not use waxes or lubricants that contain silicone on or in the
merchandiser. Silicone or silicone vapors can cause electrical
failure.