Nemox gelato 5 KSC Instrucciones Para El Uso página 7

Is fully closed.
•If necessary, repeat the cycle until the pot is
completely cleaned.
•Dry with a disposable paper towel.
MAINTENANCE AND CLEANING OF THE
MACHINE
•Before cleaning the machine, make sure that
it is turned off and unplugged from the power
plug.
•Remove paddle inserts.
•Remove the steel pin and remove the
transparent lid (3) from the machine.
•The paddle (5), paddle inserts, 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 SANITIZING chapter.
IMPORTANT: do not 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 (10) 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 (10) 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. 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
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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
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
•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 . D i s i n f e c t i o n o r
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. 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
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