Waring Commercial VCM1000SK Manual De Instrucciones página 16

For manual cleaning, it is recommended that you use washing solutions based
on non-sudsing detergents, and chlorine-based sanitizing solutions that have a
minimum chlorine concentration of 100 PPM.
The following washing, rinsing, and sanitizing solutions, or their equivalents,
may be used:
SOLUTION PRODUCT
Washing Diversey
Wyandotte
Diversol BX/A
or CX/A
Rinsing plain water
Sanitizing Clorox
Institutional
Bleach
To clean and sanitize the motor base:
Clean and sanitize the motor base prior to initial use and after each use.
Unplug the unit, then wipe down the exterior surfaces of the motor base with
cloths or sponges dampened with a soluble detergent. Next, wipe down with
rinse water. Prevent liquid from running into the motor base by wringing out all
excess moisture from cloths or sponges before using them.
NEVER IMMERSE THE MOTOR BASE IN WATER OR ANY OTHER LIQUID.
Allow the unit to air-dry before using again.
Never use harsh abrasive-type cleaners on any part of
the Commercial
Food Processor.
TO CLEAN DICING GRID:
On an angle, hold dicing grid (A) with hand, turn grid
over so blades are facing downward. Use the dicing
grid cleaning tool (B) provided with your food
processor to force excess food through the grids.
Use the far end of the cleaning tool (C) to get into the
smaller spaces on the grid. Note: Do not push food
from frontside – doing so will dull blade.
Please Note: Blades are very sharp. Never clean
the grid with blades facing upwards.
NOT FOR WATERJET CLEANING
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DILUTION IN WATER
4 tablespoons per
4 liter
1 tablespoon per
®
4 liter
16
TEMPERATURE
Hot 115°F (46°C)
Warm 95°F (35°C)
Cold 50-70°F
(10–21°C)