Waring WSB70 - Manual (Page 5)

THE WSB50/WSB55/WSB60/WSB65/WSB70 IMMERSION BLENDERS
MUST BE CLEANED AND DRIED AFTER EACH USE, ACCORDING TO THE
FOLLOWING INSTRUCTIONS.
For Food Service Applications
• Wash, rinse, and sanitize the stainless steel portion of the Immersion
Blender prior to initial use, after each use, or whenever it will not be used
again within a period of 1 hour.
• Washing solutions based on non-sudsing detergents, and chlorine-based
sanitizing solutions having a minimum chloride concentration of 100 PPM
are recommended.
The following washing, rinsing, and sanitizing solutions, or their equivalents
may be used.
SOLUTION PRODUCT DILUTION IN WATER TEMPERATURE
Washing Diversey Wyandotte 4 Tablespoons Hot 115°F (46°C)
Diversol BX/A Or CX/A / Gallon
Rinsing Plain Water Warm 95°F (35°C)
Sanitizing *Clorox ® 1 Tablespoon / Gallon Cold 50-70°F
Institutional Bleach (10-21°C)
• In applications requiring repetitive use, frequent cleaning will prolong life.
To wash and sanitize:
1. Rinse the exterior and interior stainless steel shaft of the Immersion Blender
under running water. Scrub and flush the exterior and interior stainless steel
portion to dislodge and remove as much food residue as possible.
2. Wipe down the stainless steel shaft of the Immersion Blender with a soft
cloth or sponge dampened with the washing solution.
3. Immerse approximately 3/4 of the length of the stainless steel shaft in
a container of the washing solution and run for two (2) minutes on High.
4. Repeat steps two (2) and three (3), using clean rinse water in place of the
washing solution.
NOTE - IMPORTANT
IN ORDER TO MINIMIZE THE POSSIBILITY OF SCALDING, TEMPERATURE
OF THE WASHING SOLUTION AND RINSE WATER MUST NOT EXCEED 115°F
(46°C).
5. DO NOT RINSE AFTER SANITIZING IS COMPLETE. Allow to air dry
before use.
*Clorox ® is a registered trademark owned by the Clorox Company.