lancer Sensation 30 Installation Manual

Contents

lancer Sensation 30 Installation Manual Manual pdf 7 page image

7Lancer equipment (new or reconditioned) is shipped from the factory cleaned and sanitized in accordance with NSFguidelines. The operator of the equipment must provide continuous maintenance as required by this manual and/orstate and local health department guidelines to ensure proper operation and sanitation requirements are maintained.The cleaning procedures provided herein pertain to the Lancer equipment identified by this manual. If other equipmentis being cleaned, follow the guidelines established by the manufacturer for that equipment.Cleaning should be accomplished only by trained personnel. Sanitary gloves are to be used during cleaning operations.Applicable safety precautions must be observed. Instruction warnings on the product being used must be followed.GENERAL INFORMATION• Use sanitary gloves when cleaning the unit and observe all applicable safety precautions.• DO NOT use a water jet to clean or sanitize the unit.• DO NOT disconnect water lines when cleaning and sanitizing syrup lines, to avoid contamination.• DO NOT use strong bleaches or detergents; These can discolor and corrode various materials.• DO NOT use metal scrapers, sharp objects, steel wool, scouring pads, abrasives, or solvents on the dispenser.• DO NOT use hot water above 140° F (60° C). This can damage the dispenser.• DO NOT spill sanitizing solution on any circuit boards. Insure all sanitizing solution is removed from the system.! ATTENTIONCLEANING AND SANITIZINGCleaning SolutionMix a mild, non-abrasive detergent (e.g. Sodium LaurethSulfate, dish soap) with clean, potable water at a temperatureof 90°F to 110°F (32°C to 43°C). The mixture ratio is one ounceof cleaner to two gallons of water. Prepare a minimum of fivegallons of cleaning solution. Do not use abrasive cleaners orsolvents because they can cause permanent damage to the unit.Ensure rinsing is thorough, using clean, potable water at atemperature of 90°F to 110°F. Extended lengths of product linesmay require additional cleaning solution.1. Clean cloth towels2. Bucket3. Extra nozzle4. Sanitary gloves5. Small brush (PN 22-0017)Scheduled Maintenance/CleaningSanitizing SolutionPrepare the sanitizing solution in accordance with themanufacturer’s written recommendations and safety guidelines.The type and concentration of sanitizing agent recommended inthe instructions by the manufacturer shall comply with 40 CFR§180.940. The solution must provide 200 parts per million (PPM)chlorine (e.g. Sodium Hypochlorite or bleach) and a minimum offive gallons of sanitizing solution should be prepared.Other Supplies NeededAs Needed • Keep exterior surfaces of unit clean using a clean, damp cloth.Daily• Using the cleaning solution, clean top cover and all exterior stainless steel surfaces.• Clean exterior of dispensing valves and ice chute.• Remove cup rest then clean the drip tray and cup rest. Replace cup rest and drip tray whenfinished.• Wipe clean all splash areas using a damp cloth soaked in cleaning solution.• Clean beverage nozzles as specified by their corresponding cleaning and sanitizing sectionsfound on the next page of this manual.Monthly • Clean the ice bin, auger, and ice chute assembly as specified by the section “Cleaning andSanitizing Ice Bin, Auger, and Ice Chute” on page XX.Every Six Months• Clean the syrup lines as specified by the section “Cleaning and Sanitizing Syrup Lines - Bag inBox” on page XX.• Pull out unit (if applicable) and clean behind and underneath. Check for any loose componentsor noises.