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•The paddle (5), paddle inserts (18) and (19),
transparent lid (3) and locking ring (4) can be
washed in the dishwasher or in hot water with
suitable detergent.
•If the paddle inserts are damaged or worn out,
they must be replaced to prevent mixing
ingredients less effectively.
•Wash the basket with a sponge. Do not use
sharp utensils inside the basket.
•Clean the body of the machine and the non-
removable parts with the specific product
given in SANITIZATION chapter.
IMPORTANT: never wash the machine with jets
of water! It contains electrical parts.
•Clean the ventilation grids (6) on the rear part
and the bottom of the machine at least once a
year.
•Regularly (at least once every 3 months) check
the oil seal (13) on top of the transmission
shaft: if necessary replace or lubricate with H1
category grease or higher. A specially
designed grease can be purchased at any
Authorized Service Centre. An oil seal
replacement (13) is supplied with the
machine.
SANITIZATION
Sanitizing operations, if properly carried out,
allow for the removal of a significant proportion
of micro-organisms whose cells and spores
find, thanks to processing residues, favourable
conditions for survival and proliferation. Must be
carried out at the end of daily production cycle
or more often, if necessary.
WARNING: standby mode should not be used
in lieu of proper cleaning and sanitization
proceduces at the frequencies required by the
federal, state, or local regulatory agency.
Sanitizing involves two phases:
•
CLEANSING
Remove dirt (coarse residues)
and rinse with lukewarm water immediately
after work; cleaning action is provided by
manual friction and water pressure. The use of
a chemical detergent reduces, but does not
cancel, the manual cleaning requested above.
CAUTION: cleansing only, even if accurate,
does not ensure complete removal of micro-
biotic contaminants. Proceed as follows:
•Remove the coarse dirt mechanically.
•Rinse with hot water first, at 45°C, to dissolve
grease and facilitate its removal, but below
60°C to avoid "cooking" proteins, sugar or fat
and make them stick even firmly to the
surfaces subjected to cleaning. The tools
and removable parts of the equipment can
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be cleaned simply, in about 15 minutes.
•Apply detergent: due to the fact that most of
food residues (proteins and fat) cannot be
dissolved in water, their complete removal
requires the use of a detergent that detaches
dirt form the surface and enables its further
removal by rinsing.
•Carefully clean the recessed zones like the
discharge tube and the bottom of the bowl.
Use a cleaner or an hard bristle brush, if
required.
•Final rinsing with water at tap temperature for
at least 5 minutes if immersed.
•
D I S I N F E C T I O N
decontamination involves the verified
destruction of non spore forming pathogenic
bacteria and significant reduction of non
pathogenic and non spore forming bacteria.
Cleansing and disinfecting operations must
be performed separately.
After cleansing, proceed with disinfection.
Proceed as follows:
•Use a specific disinfecting agent suitable for
food industry sector. For the best result in the
disinfection operations we suggest to use a
product with ethanol (concentration between
2 0 a n d 3 0 % ) , i s o p r o p y l a l c o h o l
(concentration between 1 and 5%) and a
q u a t e r n a r y a m m o n i u m c o m p o u n d
(concentration under 200ppm). Check that
on the package are properly marked the
following features:
•Disinfecting agent, Medical Device or
similar.
•Registration number at Healthcare Agency.
•The message "for food industry use".
•Dosage and use times.
•Ingredients, manufacturer, batch and
production date.
•Warnings on safe use.
•Dilute the disinfecting product following the
instructions given by the manufacturer.
Attention: using less disinfecting product than
recommended may promote bacteria
proliferation at dangerous levels, as well as
using excess active principle does not
improve efficiency.
•Leave the disinfecting agent to act for the
contact time required. If left less time than
required, disinfection may be ineffective.
•In order to carry out the various operations
correctly, you must proceed from up
downwards, finishing with the floor.
•After applying disinfecting agent, remove
. D i s i n f e c t i o n o r
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