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•
MILKSTONE REMOVAL – Complete removal of
milkstone.
•
SANITIZING – FDA-approved no rinse sanitizer for
food contact surfaces.
Additional Information
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 its 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.
CAUTION
Do not use acidic cleansers, strong caustic com-
pounds or abrasive materials to clean any part of the
freezer exterior or plastic parts. Use of these types
of cleaners will cause equipment damage.
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).
Follow the directions on the container for proper con-
centration.
NOTE
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 luster of the stainless steel. A mild
alkaline cleaner is recommended. Use a soft cloth
or sponge to apply the cleaner.
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.
D.
QUARTERLY
High voltage will shock, burn or cause death. The
CLEAN-OFF-ON switch must be placed in the OFF
(middle) position prior to disassembling for cleaning
or servicing. Do not operate machine with cabinet
panels removed.
The air-cooled condenser is a copper tube and aluminum fin
type. Condensing is totally dependent upon airflow. A
plugged condenser filter, condenser, or restrictions in the
louvered panel will restrict airflow. This will lower the
capacity of the system and damage the compressor.
The condenser must be kept clean of dirt and grease. The
freezer must have a minimum of 3" (7.5 cm) of ventilation on
the right and left sides of the unit for free flow of air. Make
sure the freezer is not pulling over 100° F (37° C) air from
other equipment in the area.
The water-cooled condenser is a tube and shell type. The
condenser needs a cool, clean supply of water to properly
cool the freezer, inlet and discharge lines must be 3/8" I.D.
minimum.
The condenser and condenser filter require periodic clean-
ing. To clean, refer to the following procedures.
1.
Remove the Phillips head screw from the bottom of
the right side panel, and then slide the panels down
and out.
12
WARNING
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