Grizzly G5787 instruction manual Proper Sanitization

Figure 38. Cabinet door open for cleaning.

4.Remove the blade from the wheels of the bandsaw (as discussed in the “Changing Blades” instructions). Sanitize all removed pieces from the meat grinder and bandsaw, according to the following sanitization instructions. If you have access to a dish- washer, use it to sanitize the parts that will fit.

5.Clean the wheels and any other part of the bandsaw unit that may have been exposed to raw meat with a direct application sanitiz- er (read “Proper Sanitization” instructions).

Proper Sanitization

All surfaces and working parts that have been exposed to meat must be properly sanitized after each use.

Dishwashers are a good option because they sanitize with heat. For all pieces that will not fit in the dishwasher, or if a dishwasher is not avail- able, chemical sanitizers like bleach or iodo- pher solution are good options. There are also other chemical sanitizers on the market that serve the same function. When using chemical sanitizers, make sure they are designed to do the job, and strictly follow the manufacturer’s recom- mendations for proper use.

Proper sanitization with chemical sanitizers requires a process before the actual sanitizer is applied.

G5787 Meatcutting Bandsaw

The following is an effective method to prepare an item for sanitization:

1.Gather all the items that need to be cleaned. Remove the largest particles of foodstuffs into a proper garbage container. Rinse all items to remove as many of the leftover par- ticles as possible. Set the items aside.

2.Prepare the sink. Wash and scrub all sink compartments with dish soap and hot water. Rinse these compartments thoroughly.

3.Fill the sink with dish soap, submerge the item in soapy water and scrub the entire sur- face thoroughly.

4.Using hot water, rinse the newly cleaned item in the empty compartment, until all visi- ble suds have been removed. Repeat this process for all of the items that need to be sanitized. If the soapy water starts to get hazy, drain and rinse the sink, then fill with more soapy water.

The items are now ready to be sanitized. Some sanitizers require direct applications, while others are designed to be diluted in water and used to soak the item for a specified period of time. The best method for choosing a chemical sanitizer is to do the research and determine which product is best for your particular situation.

One simple sanitizer that can be used for many applications is regular bleach. To use bleach as a sanitizer, wash, scrub, and rinse your sink. For all non-porous surfaces (includes all parts of this bandsaw), fill the sink with one tablespoon of bleach per gallon of cool water. Do not use bleach that contains odor masking agents or sur- factants. These have not been proven effective for this type of sanitization. Submerge each item for two minutes. For large items, submerge each side for the specified amount of time until you have covered the entire area. Allow to air dry. Do not rinse these items after sanitization!

If your raw meat comes into contact with non- porous surfaces (wood), clean as described above and soak these surfaces for two minutes in a solution of 3 tablespoons of bleach to one gal- lon of cool water. Rinse these items well!

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