Grizzly H6248 instruction manual Cleaning & Lubrication, Proper Sanitation

CLEANING & LUBRICATION

Proper Sanitation

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

Dishwashers are a good option because they sanitize with heat. If a dishwasher is not available, there are 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 recommenda- tions for proper use.

NOTICE

Chlorine Bleach can discolor alumi- num parts. Study the ingredients of detergents and sanitizers before cleaning aluminum parts. (Hopper, grinding head and lock ring) We recommend using a chemical sani- tizer for these parts specifically designed for sanitizing aluminum.

Proper sanitation with chemical sanitizers requires a process before the actual sani- tizer is applied.

The following is an effective method to pre- pare an item for sanitation:

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

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

3.Fill a sink with soapy water, sub- merge the item and scrub the entire surface thoroughly.

4.Using hot water, rinse the newly cleaned item in the empty compart- ment, until all visible suds have been removed. Repeat this process for all of the items that need to be sani- tized. 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 (except aluminum) fill the sink with one tablespoon of bleach per gallon of cool water. Do not use bleach that contains odor masking agents or surfactants. These have not been proven effective for this type of sanitation. 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 sanitation!

Model H6248 Meat Grinder -9-