Clean-In-Place; Care Of Stainless Steel - Server CP-MEC3 Manual

CLEAN-IN-PLACE

1 CLEAN
• Pump out all (if any) remaining food
product from inside pump body.
• Wash and rinse off outside of pump body.
• Flush out and rinse inside of pump.
• Place lower end of pump into container
full of water and operate pump until all (if
any) remaining product is expelled
and only warm water flows from discharge
tube.
• Mix 5 mL (1 tsp) of dishwashing detergent
with .95 L (1 quart) of hot tap water
(approximately 43°C/110°F).
• Place lower end of pump into cleaning
mixture. Pump until all cleaning mixture
is expelled.
RINSE
2
• Place lower end of pump into .5 L
(2 cups) of hot tap water (approximately
43°C/110°F) and pump until all tap
water is expelled.
SANITIZE
3
• Mix one 30 mL (1 oz) packet of KAY-5
Sanitizer/Cleaner (EPA REG No. 5389-
15) with 9.5 L (2.5 gallons) of tap water
(approximately room temperature).
• Place lower end of pump into this
sanitizing mixture and repeatedly operate
pump until .95 L (1 quart) sanitizing
mixture is pumped through pump.
RINSE
4
• Place lower end of pump into .24 L
(1 cup) of hot tap water (approximately
43°C/110°F) and pump until all tap
water is expelled.

CARE OF STAINLESS STEEL

This durable pump includes
stainless steel components.
If you notice corrosion beginning on any
stainless steel surface, you may need to
change the cleansing agent, sanitizing agent,
or the cleaning procedures you are using.
• A mildly abrasive nylon or brass brush may
be used to remove any stubborn deposits.
PROCEDURE FOR PUMPS
• Fully rinsing and drying all parts can help
prevent corrosion. Elements and minerals in
tap water can accumulate on stainless steel
parts and create corrosion.
• Do not use abrasive, caustic or ammonia
based cleansers.
• Do not use products containing acids,
alkalines, chlorine, or salt. These agents can
corrode stainless steel.
• Do not use metal scrapers or cleaning pads
that could scratch surfaces.
Page 5