Nemox Gelato 12K Instrucciones Para El Uso página 8

•Clean the body of the appliance and non-
removable parts with a specific product
given in the SANITIZATION paragraph.
IMPORTANT: never wash the appliance
with jets of water! - it contains electrical
parts.
•Before storing the appliance, clean it with
an absorbent cloth.
•Clean the ventilation grids (6) also on the
rear part of the machine at least once a
year.
•Regularly (at least once every 3 months)
check the oil seal (22) 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 (22) 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
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dissolve grease and facilitate its removal,
but below 60°C to avoid
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 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 extrusion opening and the bottom of
the bowl. Use a cleaner or an hard bristle
brush, if required.
• F i n a l r i n s i n g w i t h w a t e r a t t a p
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
d i s i n f e c t i n g o p e r a t i o n s m u s t b e
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 20 and 30%),
isopropyl alcohol (concentration
between 1 and 5%) and a quaternary
ammonium compound (concentration
under 200ppm). Anyway, 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.
"cooking"
. D i s i n f e c t i o n o r