3.3IMPORTANT INFORMATION REGARDING CLEANINGANDSANITIZING
Soft serve and shake freezers require special consideration when it comes to food safety and proper cleaning and sanitizing.
The following information specifically covers issues for cleaning and sanitizing frozen dessert freezers. This information is meant to supplement a comprehensive food safety program.
Soil Materials Associated with Frozen Dessert Machines
MILKFAT/BUTTERFAT – As components of ice- cream/frozen custard mix, these soils will accumulate on the interior surfaces of the machine and its parts. Fats are difficult to remove and help attribute to milkstone
MILKSTONE – Is a white/gray film that forms on equipment and utensils that come in contact with dairy products. These films will accumulate slowly on surfaces because of ineffective cleaning, use of hard water, or both. Milkstone is usually a porous deposit, which will harbor microbial contaminants and eventually defy sanitizing efforts.
Once milkstone has formed, it is very difficult to remove. Without using the correct product and procedure, it is nearly impossible to remove a thick layer of milkstone.
(NOTE:
IT IS BEST TO CONTROL MILKSTONE ON A DAILY BASIS BEFORE IT CAN BECOME A SIGNIFICANTFOODSAFETYPROBLEM.
In addition to food safety, milkstone can cause premature wear to machine parts which can add to costs for replacement parts or possibly more expensive repairs if worn machine parts are not replaced once they have become excessively worn.
Important Differences Between Cleaning and Sanitizing
CLEANINGvs.SANITIZING
It is important to distinguish between cleaning and sanitizing. Although these terms may sound synonymous, they are not. BOTH are required for adequate food safety and proper machine maintenance.
CLEANING
·Is the removal of soil materials from a surface.
·Is a prerequisite for effective sanitizing.
NOTE
An UNCLEAN surface will harbor bacteria that can defy sanitizing efforts.
Bacteria can develop and resist sanitizing efforts within a layer of soil material (milkstone). Thorough cleaning procedures that involve milkstone removal are critical for operators of frozen dessertmachines.
SANITIZING
·Kills bacteria.
·Can be effective on clean surfaces only.
·DOES NOT clean or remove milkstone.
NOTE
Using a SANTITIZER on an unclean surface will not guarantee a clean and safe frozen dessert machine.
Proper Daily Maintenance:
The Only Way to Assure Food Safety and Product Quality
Proper daily maintenance can involve a wide variety of products and procedures. Overall, the products and procedures fall into three separate categories. (Please note that this is a brief overview intended for informational purposes only.)
1.CLEANING – This involves draining mix from the freezer barrel and rinsing the machine with water. Next, a cleaner is run through the machine. Then, the machine is disassembled and removable parts are taken to the sink for cleaning.
2.MILKSTONE REMOVAL – Since almost all cleaners do not have the ability to remove milkstone, the use of a delimer becomes necessary. Although this procedure may not be needed on a daily basis, it will usually follow the cleaning procedure. It requires letting a delimer solution soak in the machine for an extended period of time. Individual parts are also soaked in a deliming solution for an extended period of time (more about delimers in Additional Information).
3.SANITIZING – After the machine has been cleaned and contains no milkstone, the machine is reassembled. Then a
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