Server CSP-EZ (94160 /94150 ) - Manual (Page 5)

PUMP CLEANING
BEFORE FIRST USE AND AFTER USE DAILY,
DISASSEMBLE AND CLEAN PUMP.
STAINLESS STEEL PARTS CAN CORRODE.
IT IS IMPORTANT TO CLEAN, RINSE, SANITIZE, AND
DRY THESE PARTS DAILY AND PROPERLY.
FAILURE TO COMPLY WITH ANY OF THESE
INSTRUCTIONS MAY VOID UNIT WARRANTY.
1 SEE PUMP DISASSEMBLY.
2 WASH AND SCRUB ALL PARTS WITH
DISHWASHING DETERGENT AND HOT WATER
DAILY.
• Wash small parts in a pan or other
container to prevent part loss.
• Use supplied brushes to clean all confined
areas. Maintain a clean and efficient pump
by using the brushes supplied with pump
to prevent product build up inside pump.
• IMPORTANT PUMP AREAS TO CLEAN:
Clean inside cylinder thoroughly with
brush 82049. Clean inside discharge tube
and valve body thoroughly with brush
82526/82824.
• Do not use abrasive cleansers, scrapers, steel
pads, steel wool, or other cleaning tools that can
scratch surfaces.
• A general purpose, nonabrasive cleaner may be
used on hard to remove food deposits.
• Do not use cleansing agents with high
concentrations of acid, alkaline or chlorine.
These agents can corrode stainless steel.
• Do not use ammonia to clean pump parts.
Ammonia can damage plastic parts.
• A nontoxic glass cleaner may be used for
cleaning any stainless steel parts.
3 FULLY RINSE ALL PARTS THOROUGHLY WITH
CLEAR WATER.
• Fully rinsing all parts can help prevent corrosion.
4 DRY ALL STAINLESS STEEL PARTS WITH A CLEAN
SOFT CLOTH.
• Various elements and minerals, such as chlorides
in tap water, can accumulate on stainless steel
parts and create corrosion.
• To prevent corrosion on any stainless steel parts,
it is important to fully dry with a clean soft cloth
regularly.
5 SANITIZE PARTS FOLLOWING YOUR LOCAL
SANITIZATION REQUIREMENTS.
ALL PARTS IN CONTACT WITH FOOD MUST BE
SANITIZED.
• Allow parts to fully air dry after sanitization.
• Dishwasher safe.
CLEAN-IN-PLACE PROCEDURE
FOR PUMPS
CLEAN-IN-PLACE IS A BASIC FOUR STEP PUMP
FLUSHING PROCESS: CLEAN, RINSE, SANITIZE, AND
RINSE.
CLEAN:
1 PUMP OUT ALL (IF ANY) REMAINING FOOD
PRODUCT FROM INSIDE PUMP.
2 WASH AND RINSE OFF OUTSIDE OF PUMP.
3 FLUSH OUT AND RINSE THROUGH INSIDE OF
PUMP.
• Place lower end of pump into container full
of water and operate pump until all (if any)
remaining product is expelled and only warm
water flows from discharge tube.
4 MIX 2 OZ (5 ML) OF DISHWASHING DETERGENT
(DAWN DISHWASHING LIQUID) WITH 1 QUART
(.95 L) OF HOT TAP WATER (APPROXIMATELY
110°F/43°C).
5 PLACE LOWER END OF PUMP INTO THIS
CLEANING MIXTURE AND REPEATEDLY OPERATE
PUMP UNTIL ALL CLEANING MIXTURE IS PUMPED
THROUGH PUMP.
RINSE:
6 PLACE LOWER END OF PUMP INTO 2 CUPS (.5 L)
OF HOT TAP WATER (APPROXIMATELY 110°F/43°C)
AND REPEATEDLY OPERATE PUMP UNTIL ALL TAP
WATER IS PUMPED THROUGH PUMP.
SANITIZE:
7 MIX ONE 1 OZ (30 ML) PACKET OF KAY-5
SANITIZER/CLEANER (EPA REG NO. 5389-15)
WITH
2.5 GALLONS (9.5 L) OF TAP WATER
(APPROXIMATELY ROOM TEMPERATURE).
8 PLACE LOWER END OF PUMP INTO THIS
SANITIZING MIXTURE AND REPEATEDLY OPERATE
PUMP UNTIL 1 QUART (.95 L) SANITIZING
MIXTURE IS PUMPED THROUGH PUMP.
RINSE:
9 PLACE LOWER END OF PUMP INTO 1 CUP (.24 L)
OF HOT TAP WATER (APPROXIMATELY 110°F/43°C)
AND REPEATEDLY OPERATE PUMP UNTIL ALL TAP
WATER IS PUMPED THROUGH PUMP.