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CLEANING AND SANITIZING:
SANITIZING: All food dispensing units should be sanitized periodically. All parts to be sanitized must be cleaned first.
To prepare a sanitizing solution: ADD 2 TSP. OF LIQUID CLOROX BLEACH (5.25% CONCENTRATION) TO 1 GALLON OF
WATER AT ROOM TEMPERATURE (70°F - 90°F).
Soak all parts for a minimum of 3 min. in the sanitizing solution. Note: Always start with an unopened bottle of Clorox
Bleach since the solution from an opened bottle has a short life span.
Let all sanitized parts drain and dry naturally. DO NOT WIPE THEM DRY. Before using the sanitized unit (or parts) with
foodstuffs, rinse all parts thoroughly with water.
CARE FOR STAINLESS STEEL:
STAINLESS STEEL surfaces, that comes in contact with food substances, MUST BE CLEANED EVERY DAY.
WHEN CLEANING STAINLESS STEEL, ONLY A PH NEUTRAL CLEANER IS TO BE USED.
Use nylon or brass brushes (not steel wire brushes) for removing food deposit.
Many food products contain acids, alkalis, or other substances, which corrode Stainless Steel.
RECOMMENDED DAILY CLEANING AND MAINTENANCE
1. Empty drip tray and wash with dish detergent.
Rinse Chamber:
Flip Toggle SWITCH to RINSE position and press DISPENSE BUTTON. When done, flip toggle switch to SERVE position.
Remove and refill Hopper.
Note: Turn PRODUCT GUIDE UP to reduce spillage. Return to down position
when re-inserting hopper
CLEAN HOPPER (once a week)
1. Turn the product guide up, and remove hopper.
2. Empty out Hopper.
3. Pull off Product Guide.
4. Wash parts with dish detergent.
5. Rinse, dry, and re-assemble parts.
CLEAN DISPENSE CHAMBER (once a week)
1. Twist CW and pull off STEAM DEFLECTOR.
2. Pull off DISPENSE CHAMBER.
3. Wash components with dish detergent.
4. Rinse, dry, and re-assemble parts.