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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° - 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 food stuffs, rinse all parts thoroughly with water.
CARE FOR STAINLESS STEEL:
Stainless Steel surfaces that come 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.
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