Stoelting E111I, Руководство оператора

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Owner’s Manual #513532-5 Rev.1 7 E111I/F111I Model Machines
3.3 IMPORTANT INFORMATION REGARDING
CLEANING AND SANITIZING
Soft serve and shake machines require special consider-
ation when it comes to food safety and proper cleaning
and sanitizing.
The following information specifi cally covers issues for
cleaning and sanitizing frozen dessert machines. This
information is meant to supplement a comprehensive
food safety program.
Soil Materials Associated with Frozen Dessert Ma-
chines
MILKFAT/BUTTERFAT – As components of ice-cream/
frozen custard mix, these soils will accumulate on the
interior surfaces of the machine and its parts. Fats are
diffi cult to remove and help attribute to milkstone buildup.
MILKSTONE – Is a white/gray fi lm that forms on equip-
ment and utensils that are exposed to dairy products.
These fi lms will accumulate slowly on surfaces because of
ineffective cleaning, use of hard water, or both. Milkstone
is usually a porous deposit, which will harbor microbial
contaminants and eventually defy sanitizing efforts.
Once milkstone has formed, it is very diffi cult to remove.
Without using the correct product and procedure, it is
nearly impossible to remove a thick layer of milkstone.
(NOTE: general-purpose cleaners DO NOT remove
milkstone.) This can lead to high bacteria counts and a
food safety dilemma.
IT IS BEST TO CONTROL MILKSTONE ON A DAILY BA-
SIS BEFORE IT CAN BECOME A SIGNIFICANT FOOD
SAFETY PROBLEM.
In addition to food safety, milkstone can cause prema-
ture wear to machine parts, which can add to costs for
replacement parts or possibly more expensive repairs
if worn machine parts are not replaced once they have
become excessively worn.
Important Differences Between Cleaning and Sani-
tizing
CLEANING vs. SANITIZING
It is important to distinguish between cleaning and sanitiz-
ing. Although these terms may sound synonymous, they
are not. BOTH are required for adequate food safety and
proper machine maintenance.
CLEANING
• Is the removal of soil materials from a surface.
• Is a prerequisite for effective sanitizing.
NOTE
An UNCLEAN surface will harbor bacteria that can
defy sanitizing efforts.
Bacteria can develop and resist sanitizing efforts within
a layer of soil material (milkstone). Thorough cleaning
procedures that involve milkstone removal are critical for
operators of frozen dessert machines.
SANITIZING
• Kills bacteria.
• Can be effective on clean surfaces only.
NOTE
Using a SANITIZER on an unclean surface will not
guarantee a clean and safe frozen dessert machine.
Proper Daily Maintenance :
The Only Way to Assure Food Safety and Product Quality
Proper daily maintenance can involve a wide variety
of products and procedures. Overall, the products and
procedures fall into three separate categories. (Please
note that this is a brief overview intended for informational
purposes only.)
1. CLEANING – This involves draining mix from
the freezing cylinder and rinsing the machine
with water. Next, a cleaner is run through the
machine. Then, the machine is disassembled
and removable parts are taken to the sink for
cleaning.
2. MILKSTONE REMOVAL – Since most cleaners
do not have the ability to remove milkstone, the
use of a delimer becomes necessary. Although
this procedure may not be needed on a daily
basis, it will usually follow the cleaning procedure.
It requires letting a delimer solution soak in the
machine for an extended period. Individual parts
are also soaked in a deliming solution for an
extended period of time (more about delimers in
Additional Information).
3. SANITIZING – After the machine has been
cleaned and contains no milkstone, the machine
is reassembled. Then a FDA-approved sanitizing
solution is run through the machine to kill bacteria.
The machine is then ready for food preparation.
As a recommended cleaner and sanitizer for your frozen
dessert machine, STERA-SHEEN has proven to be one
of the best daily maintenance products for:
• CLEANING – Thorough removal of all solids
including butterfat and milk fat.
• MILKSTONE REMOVAL – Complete removal of
milkstone.
• SANITIZING – FDA-approved no rinse sanitizer
for food contact surfaces.
Additional Information
THE USE OF DELIMERS
A delimer is a strong acid that has the ability to dissolve
milkstone. This type of chemical may become necessary
once high levels of milkstone have developed. While these
products are very effective for removing HIGH levels of
milkstone, they are not ideal for two reasons:
1. PRODUCT SAFETY – Strong acids are dangerous
chemicals. Carefully follow safety instructions
provided with delimer products.