Loading ...
Loading ...
Loading ...
20
use and after use, unless they will be used again immediately.
These items are all dishwasher safe, and may be cleaned and
rinsed in the dishwasher instead of manually in the sink.
Wash and rinse all of the above items after each use.
A stiff bristle brush will help to knock food particles out of the
crevices of the discs and blades before washing. Handle very
carefully as the blades are sharp.
For manual cleaning, use only low-foaming powdered detergents
formulated for cleaning dishware and cooking utensils. These
products can be purchased from restaurant and commercial
food service suppliers. Follow the detergent manufacturer’s
instructions.
Pre-clean stubborn food deposits with a brush and presoak in the
detergent solution if necessary.
RINSE
Use only water to rinse.
SANITIZE
Use regular, unscented bleach diluted with water between
50°F and 120°F. Follow the food equipment cleaning instructions
on the label to not exceed 200 ppm total available chlorine. The
sanitizing dilutions are based on the hypochlorite concentration
of the bleach. The dilutions for 2 commonly available bleach
concentrations are:
– Hypochlorite: 5.25% – 3 teaspoons bleach per gallon of water
– Hypochlorite: 8.25% – 2 teaspoons bleach per gallon of water
Immerse in or alternately spray with sanitizing solution and soak
for 2 minutes.
AIR-DRY
Drain sanitizing solution and allow parts to air-dry.
To clean and sanitize the motor base
Clean and sanitize the motor base prior to initial use and after
each use. Unplug the unit.
Loading ...
Loading ...
Loading ...