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Model H6247 Meat Grinder -9-
CLEANING & LUBRICATION
Proper Sanitation
All surfaces and working parts that have
been exposed to meat must be properly
sanitized before and after each use.
Dishwashers are a good option because
they sanitize with heat. If a dishwasher is
not available, there are chemical sanitizers
on the market that serve the same function.
When using chemical sanitizers, make sure
they are designed to do the job, and strictly
follow the manufacturer’s recommenda-
tions for proper use.
2. Prepare the sink. Wash and scrub
all sink compartments with dish soap
and hot water. Rinse these compart-
ments thoroughly.
3. Fill a sink with soapy water, sub-
merge the item and scrub the entire
surface thoroughly.
4. Using hot water, rinse the newly
cleaned item until all visible suds
have been removed. Repeat this pro-
cess for all of the items that need to
be sanitized. If the soapy water starts
to get hazy, drain and rinse the sink,
then fill with more soapy water.
The items are now ready to be sanitized.
Some sanitizers require direct applications,
while others are designed to be diluted
in water and used to soak the item for a
specified period of time. The best method
for choosing a chemical sanitizer is to do
the research and determine which product
is best for your particular situation.
One simple sanitizer that can be used for
many applications is regular bleach. To
use bleach as a sanitizer, wash, scrub,
and rinse your sink. For all non-porous
surfaces (except aluminum) fill the sink
with one tablespoon of bleach per gallon of
cool water. Do not use bleach that contains
odor masking agents or surfactants. These
have not been proven effective for this type
of sanitation. Submerge each item for two
minutes. For large items, submerge each
side for the specified amount of time until
you have covered the entire area. Allow
to air dry. Do not rinse these items after
sanitation!
NOTICE
Proper sanitation with chemical sanitizers
requires a cleaning process before the
actual sanitizer is applied.
The following is an effective method to
prepare an item for sanitation:
1. Gather all the items that need to
be cleaned. Remove the largest
particles of meat. Rinse all items
to remove as many of the leftover
particles as possible. Set the items
aside.
Chlorine bleach can discolor alumi
-
num parts. Study the ingredients of
detergents and sanitizers before clean-
ing aluminum parts. We recommend
using a chemical sanitizer specifically
designed for sanitizing aluminum.