Waring Commercial WDM120TX Manual Del Usuario página 7

TO SANITIZE: Use regular, unscented bleach diluted with water
between 50°F and 120°F. Follow the food equipment cleaning
instructions on the label to not exceed 200 ppm total available
chlorine. The sanitizing dilutions are based on the hypochlorite
concentration of the bleach. The dilutions for two commonly
available bleach concentrations are:
– Hypochlorite: 5.25% – 3 teaspoons of bleach per gallon of water
– Hypochlorite: 8.25% – 2 teaspoons of bleach per gallon of water
Immerse in or alternately spray item with sanitizing solution and
soak for 2 minutes.
Wash, rinse, and sanitize as outlined on page 6 prior to initial use,
and whenever mixer will not be used again within a period of one
hour to avoid bacteria buildup.
Surfaces of the mixer housing that are outside of the food contact
areas may be cleaned as required, using wiping cloths moistened
with cleaning solution, rinse water and sanitizing solution.
TURN UNIT OFF OR UNPLUG POWER CORD FROM
ELECTRICAL OUTLET BEFORE CLEANING HOUSING. Prevent
liquid from running into housing by wringing all excess moisture
from wiping cloths before using them.
Washing solutions based on non-sudsing detergents and
chlorine-based sanitizing solutions having a minimum chlorine
concentration of 100 PPM are recommended.
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