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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° - 90°F).
Soak all parts for a minimum of 3 min. in the sanitizing solution. Note: Always start with a 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.
HOPPER
ASS’Y
Use nylon or brass brushes (not steel wire brushes) for
removing food deposit.
Many food products contain acids,alkalies, or other
substances which corrode Stainless Steel.
RECOMMENDED DAILY CLEANING AND MAINTENANCE
1. Empty drip tray and wash with dish detergent.
PRODUCT
GUIDE
2. Rinse Chamber:
3. Flip RINSE SWITCH ON and press DISPENSE BUTTON.
4. Flip RINSE SWITCH OFF. Remove and refill Hopper.
5. Turn PRODUCT GUIDE UP to reduce spillage.
DISPENSE
CAP
CLEAN HOPPER (once a week)
a. Open cabinet door and top lid.
b. Turn the product guide up, to reduce spillage.
DISPENSE
CHAMBER
c. Empty out Hopper.
d. Pull off Product Guide.
e. Unscrew Agitator and remove.
f. Remove the auger by turning the hopper
MOUNTING
BASE
horizontal, auger will fall out.
WHIPPER
CHAMBER
g. Wash parts with dish detergent.
h. Rinse, dry, and re-assenble parts.
CLEAN DISPENSE CHAMBER (once a week)
1. Twist CW and pull off STEAM DEFLECTOR.
PRODUCT
NOZZLE
2. Pull off DISPENSE CHAMBER.
6. Wash components with dish detergent.
7. Rinse, dry, and re-assenble parts.
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