Stoelting E131-YG2, Руководство оператора

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3.3 IMPORTANT INFORMATION REGARDING CLEANING
AND SANITIZING
Soft serve machines require special consideration when it
comes to food safety and proper cleaning and sanitizing.
The following information specifically 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 MACHINES
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
difficult to remove and help attribute to milkstone buildup.
MILKSTONE – Is a white/gray film that forms on equip-
ment and utensils that are exposed to dairy products.
These films 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 difficult 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
BASIS BEFORE IT CAN BECOME A SIGNIFICANT FOOD
SAFETY PROBLEM.
In addition to food safety, milkstone can cause premature
wear to machine parts, which can add to costs for replace-
ment parts or possibly more expensive repairs if worn
machine parts are not replaced once they have become
excessively worn.
IMPORTANT DIFFERENCES BETWEEN CLEANING
AND SANITIZING
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 pro-
cedures 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 pro-
cedures 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.