CLEANING AND SANITIZING
SANITIZING:
All food dispensing units should be sanitized periodically. All parts to be sanitized must be cleaned first.
To prepare a sanitizing solution:
ADD 2 TSP. OF LIQUID CLOROX BLEACH (5.25% CONCENTRATION) TO 1 GALLON OF WATER AT ROOM TEMPERATURE (70°- 90°F).
Note: Always start with a unopened bottle of Clorox Bleach since the solution from an opened bottle has a short life span.
•Soak all parts for a minimum of 3 min. in the sanitizing solution.
•Let all sanitized parts drain and dry naturally. DO NOT WIPE THEM DRY.
•Before using the sanitized unit (or parts) with food stuffs, rinse all parts thoroughly with water.
Water pipe connecting and fixtures directly connected to a potable water supply shall be sized, installed, and maintained in accordance with Federal, Sate, and Local codes (section 7).
TO PREVENT CORROSION DAMAGE:
1.Carrier liners should be cleaned daily.
2.Use only neutral pH cleansers such as dish washing detergents to clean the unit. Do not use cleansers containing alkalies, acids or harsh abrasives.
3.Use mild abrasive nylon or brass brushes for removing coffee deposits. Do not use steel wool, wire brushes or other abrasive tools that will scratch the stainless steel surface.
4.Use recommended sanitizing solutions.
5.Let the unit dry naturally after sanitizing. Do not wipe them. Do not use the unit until completely dry.
DRAINING OF WATER TANK:
Fast draining of tank is possible by Drain Hose which is located behind the front panel and held in place by a clamp to the side wall.
When draining of tank is required, always disconnect power supply and turn thermostat counterclockwise to the OFF position.
CLEANING:
1.Wipe all exterior surfaces of the unit with a soft, damp cloth using warm water and mild detergent. WARNING: Before attempting to clean the Warmer Deck, make sure the Warmer switches are "OFF" and the Warmer Deck has cooled down to room temperature.
2.Clean all interior surfaces, in contact with the substance dispensed, thoroughly.
3.Rinse the cleaned unit thoroughly with warm water and let dry.
4.Empty contents from brew funnel, wash and let dry (use a mild dishwasher detergent).
CARE OF STAINLESS STEEL:
Stainless steel surfaces that come in contact with food substances must be cleaned every day. Many food products contain acid, alkalies, salt and other substances that corrode the stainless steel. In order to prevent the corrosion of the material, proper cleaning, and sanitizing must be performed.
When cleaning the stainless steel, only neutral pH cleansers are to be used. Highly acidic or alkaline cleansing agents and chlorinating sanitizing solutions cause corrosion.
DELIMING OF TANK:
Minerals in water also cause corrosion if they are allowed to accumulate. Therefore, the interior walls should be cleaned frequently in order to remove mineral deposits and prevent corrosion from occurring.
WARNING: Do not immerse Carrier into water or use in dishwasher.
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