Filter
Top Products
11
regulator is not required.
P. Install hopper cover, drain tray, drip tray, and drip
tray grid.
3.12 ROUTINE CLEANING
To remove spilled or dried mix from the freezer exterior,
wash in the direction of the finish with warm soapy water and
wipe dry. Do not use highly abrasive materials as they will
mar the finish.
3.13 PREVENTIVE MAINTENANCE
Stoelting recommends that a maintenance schedule be
followed to keep the freezer clean and operating properly.
Cleaning and Sanitizing Information
Special consideration is required when it comes to food
safety and proper cleaning and sanitizing.
The following information has been compiled by Purdy
Products Company, makers of Stera-Sheen Green Label
Cleaner/Sanitizer and specifically covers issues for clean-
ing and sanitizing frozen dessert machines. This informa-
tion is meant to supplement a comprehensive food safety
program.
Soil Materials Associated with Frozen Dessert
Machines
MILKFAT/BUTTERFAT – As components of ice-cream/
frozen custard mix, these soils will accumulate on the
interior surfaces of the machine and its parts. Fats are
difficult to remove and help attribute to milkstone build-up.
MILKSTONE – Is a white/gray film that forms on equipment
and utensils that come in contact with dairy products.
These films will accumulate slowly on surfaces because of
ineffective cleaning, use of hard water, or both. Milkstone is
usually a porous deposit, which will harbor microbial
contaminants and eventually defy sanitizing efforts.
Once milkstone has formed, it is very difficult to remove.
Without using the correct product and procedure, it is
nearly impossible to remove a thick layer of milkstone.
(NOTE: general-purpose cleaners DO NOT remove
milkstone.) This can lead to high bacteria counts and a
food safety dilemma.
IT IS BEST TO CONTROL MILKSTONE ON A DAILY
BASIS BEFORE IT CAN BECOME A SIGNIFICANT FOOD
SAFETY PROBLEM.
In addition to food safety, milkstone can cause premature
wear to machine parts which can add to costs for replace-
ment parts or possibly more expensive repairs if worn
machine parts are not replaced once they have become
excessively worn.
Important Differences Between Cleaning and
Sanitizing
CLEANING vs. SANITIZING
It is important to distinguish between cleaning and sanitiz-
ing. Although these terms may sound synonymous, they
are not. BOTH are required for adequate food safety and
proper machine maintenance.
CLEANING
• Is the removal of soil materials from a surface.
• Is a prerequisite for effective sanitizing.
NOTE
An UNCLEAN surface will harbor bacteria that can
defy sanitizing efforts.
Bacteria can develop and resist sanitizing efforts within a
layer of soil material (milkstone). Thorough cleaning proce-
dures that involve milkstone removal are critical for opera-
tors of frozen dessert machines.
SANITIZING
• Kills bacteria.
• Can be effective on clean surfaces only.
NOTE
Using a SANITIZER on an unclean surface will not
guarantee a clean and safe frozen dessert machine.
Proper Daily Maintenance: The Only Way to Assure
Food Safety and Product Quality
Proper daily maintenance can involve a wide variety of
products and procedures. Overall, the products and proce-
dures fall into three separate categories. (Please note that
this is a brief overview intended for informational purposes
only.)
1. CLEANING – This involves draining mix from the
freezing cylinder and rinsing the machine with
water. Next, a cleaner is run through the machine.
Then, the machine is disassembled and removable
parts are taken to the sink for cleaning.
2. MILKSTONE REMOVAL – Since almost all
cleaners do not have the ability to remove milkstone,
the use of a delimer becomes necessary. Although
this procedure may not be needed on a daily basis,
it will usually follow the cleaning procedure. It
requires letting a delimer solution soak in the
machine for an extended period of time. Individual
parts are also soaked in a deliming solution for an
extended period of time (more about delimers in
Additional Information).
3. SANITIZING – After the machine has been cleaned
and contains no milkstone, the machine is
reassembled. Then a FDA-approved sanitizing
solution is run through the machine to kill bacteria.
The machine is then ready for food preparation.
As a recommended cleaner and sanitizer for your frozen
dessert machine, STERA-SHEEN has proven to be one of
the best daily maintenance products for:
• CLEANING – Thorough removal of all solids includ-
ing butterfat and milk fat.