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6.2 Sanitising phases at the end of daily work
INTERVAL: at the end of daily processing operations
AUTHORISED OPERATOR: 1 Operator
TIME NEEDED: -
Wear suitable protective gloves.
1. Rinse phase:
At the end of each processing cycle the tank and the mixture dispensing tap must be thoroughly rinsed with tepid water to
completely remove product residues.
- Place a suitable container (A), not supplied, under the dispensing
tap (B).
- Open the cover (C).
- Using a water container (D) or a shower (E), thoroughly rinse
the tank and the mixing impeller in it.
- Open the dispensing tap (B) using the related lever to allow the
rinsing water to flow out (move the lever to its vertical, OPEN
position).
2. Washing with detergent phase:
Use a highly effective, neutral detergent. It should be a professional grade detergent specifically for
the food sector. Do not use products which cause oxidation or corrosion, or which are too alkaline or
acidic. The doses used and contact times must comply with the instructions on the detergent label.
- Check that the dispensing tap is closed and fill the
tank with hot water at 50°C to 1/3 of the tank capaci-
ty, then add the non-foaming detergent.
The doses used should comply with the instructions on
the label.
- Use a disposable cloth to clean the surface of the tank and
the inside of the cover.
A
B
C
E
D
B
a
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