Nemox gelato 10K Instrucciones Para El Uso página 8

with jets of water! It contains electrical
parts.
•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 (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
surfaces subjected to cleaning. The
tools and removable parts of the
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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 discharge tube 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.
•Ingredients, manufacturer, batch and
to the
production date.
•Warnings on safe use.
. D i s i n f e c t i o n o r