Stoelting O111 Routine Cleaning, Preventive Maintenance, Cleaning and Sanitizing Information

Figure 3-11 Front Door Parts

H.Install the spigot body with o-ring into the front door from bottom (Fig. 3-11). Push straight up until the spigot is in place.

I.Install the front door on the freezer.

J.Install the circular knobs on the freezer studs.

CAUTION

Overtightening or uneven tensioning of circular knobs may cause damage to front door and cause leaking. Hand tighten circular knobs evenly.

K.Look for the proper seal between the freezer barrel, o-ring, and front door.

L.Install the mix inlet regulator into the freezer with the air tube to the front of the freezer.

M.Install hopper cover and drain tray.

3.12 ROUTINE CLEANING

To remove spilled or dried mix from the freezer exterior, simply wash in the direction of the finish with warm soapy water and wipe dry. Do not use highly abrasive materials as they will mar the finish.

3.13 PREVENTIVE MAINTENANCE

It is recommended that a maintenance schedule be fol- lowed to keep the freezer clean and operating properly.

Cleaning and Sanitizing Information

Soft serve freezers require special consideration when it comes to food safety and proper cleaning and sanitizing.

The following information has been compiled by Purdy Products Company, makers of Stera-Sheen Green Label Cleaner/Sanitizer and specifically covers issues for clean- ing and sanitizing frozen dessert machines. This informa- tion 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 buildup.

MILKSTONE – Is a white/gray film that forms on equip- ment 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: general-purpose cleaners DO NOT remove milkstone.) This can lead to high bacteria counts and a food safety dilemma.

IT IS BEST TO CONTROL MILKSTONE ON A DAILY BASIS BEFORE IT CAN BECOME A SIGNIFICANT FOOD SAFETY PROBLEM.

In addition to food safety, milkstone can cause premature wear to machine parts which can add to costs for replace- ment 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

CLEANING vs. SANITIZING

It is important to distinguish between cleaning and sanitiz- ing. 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 pro- cedures that involve milkstone removal are critical for operators of frozen dessert machines.

SANITIZING

•Kills bacteria.

•Can be effective on clean surfaces only.

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