3.SANITIZING – After the machine has been cleaned and contains no milkstone, the machine is reassembled. Then a FDA approved sanitizing solution is run through the machine to kill bacteria. The machine is then ready for food preparation.

As a recommended cleaner and sanitizer for your frozen dessert machine, STERA-SHEEN has proven to be one of the best daily maintenance products for:

·CLEANING – Thorough removal of all solids including butterfat and milk fat.

·MILKSTONE REMOVAL – Complete removal of milkstone.

·SANITIZING – FDA-approved no rinse sanitizer for food contact surfaces.

AdditionalInformation

THE USE OF DELIMERS

A delimer is a strong acid that has the ability to dissolve milkstone. This type of chemical may become necessary once high levels of milkstone have developed. While these products are very effective for removing HIGH levels of milkstone, they are not ideal for two reasons:

1.PRODUCT SAFETY – Strong acids are dangerous chemicals and handling them requires safety

2.MACHINE DAMAGE – Strong acids will attack metal and rubber causing premature wear of parts. The use of a delimer needs to be closely monitored to avoid damage to machine surfaces and parts.

With proper daily use of STERA-SHEEN or it’s equivalent, there is no need for the use of a

DELIMER.

DO NOT USE BLEACH

·BLEACH HAS ABSOLUTELY NO CLEANING PROPERTIES.

·BLEACH IS CORROSIVE. It can and will damage components of the machine causing premature wear and metal corrosion.

GENERAL PURPOSE CLEANERS

General purpose cleaners do not have the ability to remove milkstone. Milkstone will become a problem if not remedied with additional products and procedures.

THE USE OF CHLORINE TEST STRIPS

“Test strips” are used to determine concentrations of active chlorine in sanitizing solutions. To use the strips, tear off a small portion and submerge it into the sanitizing solution. Then, compare the color change to the color key on the side of the test strip dispenser to determine the approximate chlorine concentration.

The ideal concentration of chlorine needs to be 100 ppm (as stated by the FDA).

NOTE

Follow the directions on the container for proper concentration.

There are two main factors that contribute to falling chlorine concentrations in a sanitizing solution.

1.PRODUCT USE – As the chlorine in the solution is being used, chlorine concentrations fall.

2.TIME – As time passes, small amounts of chlorine “evaporate” from the solution. (That is

why you can smell it.)

Sanitizing solutions should not be allowed to fall below 100 ppm chlorine. New solutions should be mixed once old solutions become ineffective

B.DAILY

1.The exterior should be kept clean at all times to preserve the lustre of the stainless steel. A mild alkaline cleaner is recommended. Use a soft cloth or sponge to apply the cleaner.

CAUTION

Do not use acidic cleansers, stron caustic compounds or abrasive materials to clean any part of the freezer exterior or plastic parts. Use of these types of cleaners will cause equipment damage.

C.WEEKLY

1.Check O-rings and rear seal for excessive wear and replace if necessary.

2.Remove the drip tray by gently lifting up to disengage from the support and pulling out. Clean behind the drip tray and front of the freezer with a soap solution.

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