Vollrath Stoelting M202, Руководство оператора

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Owner’s Manual #513666 11 M202B Model Machines
3.3 SANITIZING
Sanitizing must be done after the machine is cleaned and
just before the hopper is filled with mix. Sanitizing the night
before is not effective. However, you should always clean
the machine and parts after each use.
NOTE
The United States Department of Agriculture and
the Food and Drug Administration require that all
cleaning and sanitizing solutions used with food
processing equipment be certified for this use.
When sanitizing the machine, refer to local sanitary regula-
tions for applicable codes and recommended sanitizing
products and procedures. The frequency of sanitizing must
comply with local health regulations.
Mix Stera Sheen sanitizer according to manufacturer’s in-
structions to provide a 100 parts per million (ppm) strength
solution. Mix sanitizer in quantities of no less than 2 gallons
(7.5 liters) of 90° to 110°F (32° to 43°C) water. Allow sani-
tizer to contact the surfaces to be sanitized for 5 minutes.
Any sanitizer must be used only in accordance with the
manufacturer’s instructions.
A.
Prepare Stera-Sheen Green Label Sanitizer
or equivalent according to manufacturer’s
instructions to provide a 100ppm strength solution.
Mix the sanitizer in quantities of no less than 2
gallons of 90° to 110°F (32° to 43°C) water. Any
sanitizer must be used only in accordance with
the manufacturer’s instructions.
B. Place the tapered end of the flow valve into the
hopper drain hole with the arm pointing towards
the left. Connect the flow control rod to the flow
valve and the flow valve arm (Fig. 3-3).
C. Make sure the flow control valve is shut by turning
the control knob counterclockwise to the OFF
position.
D. Place a bucket under the slide.
E. Pour the sanitizer into the hopper.
NOTE
A small amount of sanitizer may drain into the
bucket with the flow control shut and may seep out
of the rear seal.
F. Clean sides of hopper, flow valve and underside of
hopper cover using a sanitized soft bristle brush
dipped in the sanitizing solution.
G. Place the FREEZING CYLINDER OFF-ON switch
in the ON position.
H. Turn the flow control knob clockwise to the
second band and wait 2 seconds.
I. Press the PURGE/CLEAN button twice. The display
reads CLEAN and a 10-minute timer starts.
J. Slightly open the front gate. Ensure sanitizer comes
in contact with all surfaces (5 minutes).
K. Turn the flow control knob fully open (clockwise)
to drain the sanitizer from the freezing cylinder.
L. When the sanitizer has drained from the hopper,
place the FREEZING CYLINDER switch and flow
control knob OFF.
3.4 FREEZE DOWN AND OPERATION
This section covers the recommended operating proce-
dures to be followed for the safe operation of the machine.
The flow control settings may be different depending on
the mix. Adjust as necessary.
NOTE
The following instructions are for making custard.
If making Italian ice, go to Section 3.7.
A. Sanitize just prior to use.
NOTE
Make sure the flow control assembly is in place
before adding mix and that the flow control knob
is set to the OFF position.
B. Fill the hopper with pre-chilled (40°F or 4°C) mix.
C. Place the FREEZING CYLINDER switch in the ON
position. The display reads STANDBY MODE.
D. Press the PURGE/CLEAN button. The display reads
PURGE.
Figure 3-4 Flow Control Knob - Second Band
Figure 3-3 Flow Control Assembly