Stoelting O231, Руководство по обслуживанию

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9
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.
2. MACHINE DAMAGE – Strong acids will attack
metal and rubber causing premature wear of
parts. The use of a delimer needs to be closely
monitored to avoid damage to machine surfaces
and parts.
With proper daily use of STERA-SHEEN or its equivalent,
there is no need for the use of a DELIMER.
DO NOT USE BLEACH
· BLEACH HAS ABSOLUTELY NO CLEANING
PROPERTIES.
· BLEACH IS CORROSIVE. It will damage
components of the machine causing premature
wear and metal corrosion.
GENERAL PURPOSE CLEANERS
General purpose cleaners do not have the ability to remove
milkstone. Milkstone will become a problem if not remedied
with additional products and procedures.
THE USE OF CHLORINE TEST STRIPS
“Test strips” are used to determine concentrations of active
chlorine in sanitizing solutions. To use the strips, tear off a
small portion and submerge it into the sanitizing solution.
Then, compare the color change to the color key on the side
of the test strip dispenser to determine the approximate
chlorine concentration.
The ideal concentration of chlorine needs to be 100 ppm (as
stated by the FDA).
NOTE
Follow the directions on the container for proper con-
centration.
Two main factors contribute to falling chlorine concentra-
tions in a sanitizing solution.
1. PRODUCT USE – As the chlorine in the solution is
being used, chlorine concentrations fall.
2. TIME – As time passes, small amounts of chlorine
“evaporate” from the solution. (That is why you
can smell it.)
Sanitizing solutions should not be allowed to fall below 100
ppm chlorine. New solutions should be mixed once old
solutions become ineffective.