Weekly Cleaning
Weekly
BE 22 W1
©McDonald’s Corporation · Planned Maintenance Manual · Revised January 2011
Page 1 of 7
Tay
lor
C
om
pany
B
lende
d I
ce M
ac
hin
e M
od
el C
02
9
W
eek
ly
BE
2
2 W
1
Why
To break the bacteria cycle and to prevent clogged drains
Time required
5 minutes to prepare
45 minutes to complete
Time of day
At close
For 24-hour restaurants: during low-volume periods
Hazard icons
Tools and supplies
Blender Pitcher
5 gallon bucket of
SolidSense
APSC solution
5 gallon bucket of
rinse water
5 gallon bucket with
2 packets of KAY-
5®
Sanitizer/Cleaner
BIO-SHIELD®
Dispenser
Kay® Beverage
Equipment Cleaner
No-Scratch
Pad
BIO-
SHIELD®
Beverage
Tower Drain
Cleaner
Ice Scoop Brushes Squeeze Bottle Sanitized Towel
Safety Glasses
Weekly Cleaning Procedure
1
Press the MENU key to display
the Main Menu screen.
Pressing the MENU key from
the Beverage Selection screen
will display the Main Menu
screen.
2
Press the CLEANING key.
3
Press the WEEKLY key.
Step by step instructions will
be displayed.
4
Prepare a bucket of each:
When preparing buckets, fill
them to the fill line.
•
SolidSense APSC
(1)
(dispense from back sink)
•
Rinse water (2)
•
KAY-5 Sanitizer
(3)
(2 packets of sanitizer)
APSC & KAY-5 Sanitizer
5
Install blender pitcher.
Place a blender pitcher in the
dispensing area.
6
Remove ice hopper cover.
7
Remove ice from ice hopper.
Using an ice scoop, remove as
much ice as possible.
Note: Use caution when
removing ice near the
shaver blade area.
