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AVOID ANY DIRECT CONTACT WITH HOT
SURFACES. DIRECT SKIN CONTACT COULD
another container, being sure to avoid
RESULT IN SEVERE BURNS.
contact with hot product and hot basket
or. . .
another container, being sure to avoid
contact with hot product and hot basket
MOST CLEANERS ARE HARMFUL TO
f)
Place basket with food on stable, at
or. . .
THE SKIN, EYES, MUCOUS MEMBRANES
surface, setting it inside a solid steamer
AND CLOTHING. PRECAUTIONS SHOULD
or bake pan, to catch any remaining hot
f)
Place basket with food on stable, at
BE TAKEN. WEAR RUBBER GLOVES,
water which might drain from product.
surface, setting it inside a solid steamer
GOGGLES OR FACE SHIELD AND
or bake pan, to catch any remaining hot
PROTECTIVE CLOTHING. CAREFULLY
water which might drain from product.
to
READ THE WARNINGS AND FOLLOW
THE DIRECTIONS ON THE LABEL OF THE
leaning
CLEANER TO BE USED.
Cleaning
c.
Prepare a hot solution of the detergent/
NEVER LEAVE A CHLORINE SANITIZER
cleaning compound as instructed by the
IN CONTACT WITH STAINLESS STEEL
supplier.
SURFACES LONGER THAN 30 MINUTES.
c.
Prepare a hot solution of the detergent/
LONGER CONTACT CAN CAUSE
cleaning compound as instructed by the
STAINING AND CORROSION.
supplier.
N
WEAR EYE
PROTECTION
S,
D
Use brushes, sponges or cloth to clean your
E
kettles
Use a brush, sponge, cloth, plastic or
rubber scraper, or plastic wool to clean.
Use brushes, sponges or cloth to clean your
kettles
Don't use metal implements or steel wool.
N
Don't scrape with tools, steel wool or other
abrasives.
d. Clean the unit thoroughly, inside and
Don't scrape with tools, steel wool or other
WARNING
OM-TD
OM-TD
CAUTION
CAUTION
WEAR EYE
PROTECTION
OM-TD
1.
Suggested Tools:
a)
A good cleaner
OM-TD
b)
Kettle brushes in good condition
c)
A good sanitizer
d)
Film remover
2.
Procedure:
a)
Clean food-contact surfaces as soon as possible after use. If the unit is in
continuous use, thoroughly clean and sanitize the interior and exterior at
least once every 12 hours.
b)
Scrape and flush out food residues. Be careful not to scratch the kettle
with metal implements.
c)
Prepare a hot solution of the detergent/ cleaning compound as instructed
by the supplier.
d)
Clean the unit thoroughly, inside and outside.
e)
Rinse the kettle thoroughly with hot water, then drain completely.
f)
As part of the daily cleaning program, clean soiled external and internal
surfaces.
g)
To remove stuck materials, use a brush, sponge, cloth, plastic or rub-
ber scraper, or plastic wool with the cleaning solution. To reduce effort
required in washing, let the detergent solution sit in the kettle and soak
into the residue. Do not use abrasive materials or metal tools that might
scratch the surface. Scratches make the surface harder to clean and
provide places for bacteria to grow.
h)
Do not use steel wool, which may leave particles in the surface and
cause eventual corrosion and pitting.
i)
The outside of the unit may be polished with a stainless steel cleaner
such as "Zepper" from Zep Manufacturing Co.
j)
When equipment needs to be sanitized, use a solution equivalent to one
that supplies 200 parts per million available chlorine. Obtain advice on
sanitizing agents from your supplier of sanitizing products.
k)
Following the supplier's instructions, apply the agent after the unit has
been cleaned and drained. Drain and thoroughly rinse off the sanitizer.
l)
It is recommended that each piece of equipment be sanitized just before
use.
m)
If there is difficulty removing mineral deposits or a film left by hard water
or food residues, clean the kettle thoroughly and use a deliming agent, in
accordance with the manufacturer's directions. Rinse and drain the unit
thoroughly before further use.
n)
If cleaning problems persist, contact your cleaning product representa-
tive for assistance. The supplier has a trained technical staff with labora-
tory facilities to serve you.
Cleaning
OM-KTT-DS
11
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