Section 7: Operator's Checklist; During Cleaning And Sanitizing; Troubleshooting Bacterial Count; Regular Maintenance Checks - Taylor 60 Operator's Manual

Section 7

During Cleaning and Sanitizing

Cleaning and sanitizing schedules are governed by your
state or local regulatory agencies and must be followed
accordingly. If the machine has a Standby mode, it must
not be used instead of proper cleaning and sanitizing
procedures and frequencies set forth by the ruling health
authority.The following checkpoints should be stressed
during the cleaning and sanitizing operations.
Important! Cleaning and sanitizing must be
performed daily.
ALWAYS FOLLOW LOCAL HEALTH CODES.

Troubleshooting Bacterial Count

 Thoroughly clean and sanitize the machine
regularly, including complete disassembly and
brush-cleaning.
 Use all the brushes supplied for thorough
cleaning. The brushes are specially designed to
reach all the mix passageways.
 Use the bristle brush to clean the mix inlet hole,
which extends from the mix hopper down to the
rear of the freezing cylinder.
 Use the black bristle brush to thoroughly clean the
rear shell bearing at the rear of the freezing
cylinder. Use a generous amount of cleaning
solution on the brush.
 If local health codes permit the use of rerun
make sure it is stored in a sanitized, covered
stainless-steel container and used the following
day. Do not prime the machine with rerun. When
using rerun, skim off foam and discard, then add
fresh mix in a ratio of 50:50 during the day's
operation.
Operator's Checklist
 On a designated day of the week, run the mix as
low as feasible and discard after closing. This will
break the rerun cycle and reduce the possibility of
high bacteria and coliform counts.
Properly prepare the cleaning and sanitizing

solutions. Read and follow the label directions
carefully. Too strong of a solution may damage
the parts, while too weak of a solution will not do
an adequate job of cleaning or sanitizing.

 Empty all syrup from the tanks and discard at least
once a week.
 Thoroughly clean and sanitize the syrup lines at
least once a week.
 The temperature of mix in the mix hopper and
walk-in cooler should be below 40ºF (4.4ºC).

Regular Maintenance Checks

Rotate the scraper blades to allow both sides of

the knife edge to wear evenly. This will contribute
to self- sharpening and help maintain fast, efficient
freezing.
 Replace scraper blades that are bent, damaged,
or worn.
 Before installing the beater, make sure that the
scraper blades are properly attached over the
beater pins.
 Check the rear shell bearing for signs of wear
(excessive mix leakage in drip pan) and make
sure it is properly cleaned.
 Using a screwdriver and cloth towel, clean the
rear shell bearing and the female hex drive socket
free of lubricant and mix deposits.
Dispose of O-rings and seals if they are worn,

torn, or fit too loosely, and replace with new ones.
Models 60 and 62
Operator's Checklist
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