Important Information Regarding Cleaning And Sanitizing - Stoelting F431 Service Manual

Selection Button (SEL) The SEL button is used
in combination with the up arrow to enter into the
settings of the IntelliTec control. This button is
also used to navigate through the control settings
menu.
Set Button (SET) During normal operation the
SET button is used to save a change made to
the product consistency setting. It is also used to
save changes when modifying control settings.
Left Arrow Button (
the left arrow button is pressed for 5 seconds, the
display will remain lit. To turn the light off, press
the left arrow button for 5 seconds. The left arrow
button is used primarily to navigate through the
control settings.
Up Arrow Button (
after pressing the SET button, the up arrow button
will change the value of the product consistency
setting. This button is used primarily to navigate
through the control settings.
3.3 IMPORTANT INFORMATION REGARDING
CLEANING AND SANITIZING
Soft serve and shake machines require special consider-
ation when it comes to food safety and proper cleaning
and sanitizing.
The following information specifi cally covers issues for
cleaning and sanitizing frozen dessert machines. 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
diffi cult to remove and help attribute to milkstone buildup.
MILKSTONE – Is a white/gray fi lm that forms on equip-
ment and utensils that come in contact with dairy products.
These fi lms 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 diffi cult 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 BA-
SIS 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.

) During normal operation, if

) Under normal operation,
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.
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 dessert machines.
SANITIZING
· Kills bacteria.
· Can be effective on clean surfaces only.
Using a SANITIZER 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
machine 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 FDA-approved sanitizing
solution is run through the machine to kill bacteria.
The machine is then ready for food preparation.
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NOTE
NOTE