Cecilware 2000 - Manual (Page 14)

Man-page11-14.doc 13
1. Wash brew funnel and decanter by hand as needed. Do not use dishwasher, which may cause
decanter breakage.
2. For cleaning all metal surfaces, use any reputable stainless steel cleaning compound.
Spray head should be checked and cleaned regularly. (At least once a week.) Spray head holes must be
kept open.
To prevent “LIMING” problems in the water tube, remove spray head and insert spring probe all
the way into the tank through the tube. When inserted into tank properly, no more than two inches of
spring should be visible. Push back and forth five or six times. This will keep tubes open and clear of
lime. In hard water areas, this should be done every day; this takes less than a minute.
SANITIZING:
All food dispensing units should be sanitized periodically. All parts to be sanitized must be cleaned
first.
To prepare a sanitizing solution:
ADD 2 TSP. OF LIQUID CLOROX BLEACH (5.25% CONCENTRATION) TO 1 GALLON OF
WATER AT ROOM TEMPERATURE (70° - 90°F).
Soak all parts for a minimum of 3 min. in the sanitizing solution.
Note: Always start with a unopened bottle of Clorox Bleach since the solution from an opened bottle
has a short life span.
Let all sanitized parts drain and dry naturally. DO NOT WIPE THEM DRY.
Before using the sanitized unit (or parts) with food stuffs, rinse all parts thoroughly with water.
CARE FOR STAINLESS STEEL:
Stainless Steel surfaces that come in contact with food substances, MUST BE CLEANED EVERY
DAY.
WHEN CLEANING STAINLESS STEEL , ONLY A pH NEUTRAL CLEANER IS TO BE USED.
Use nylon or brass brushes (not steel wire brushes) for removing food deposit.
Many food products contain acids,alkalies, or other substances which corrode Stainless Steel.
FOR AUTHORIZED SERVICE PERSONNEL ONLY
**SERVICE INSTRUCTIONS** and**TROUBLE SHOOTING GUIDE**