Stepping into Management Knowledge

Equipment Safety

4.25

7. Remove the freezer door gasket, front bearing, pivot pin, draw handle, and draw valve. 8. Remove the three o-rings from the draw valve. 9. Remove the pump drive shaft from the drive hub in the rear wall of the mix hopper. 10. Remove the two small o-rings and one large o-ring from the pump drive shaft. 11. Remove the front drip tray and splash shield. 12. Remove all drip pans. Take them to the sink for cleaning. Brush Cleaning 1. Prepare an approved 100 PPM cleaning solution (examples: 2-1/2 gal. [9.5 litres] of Kay-5R or 2 gal. [7.6 litres] of Stera-SheenR). 2. USE WARM WATER AND FOLLOW THE MANUFACTURER'S SPECIFICATIONS. 3. Make sure all brushes provided with the freezer are available for brush cleaning. 4. Thoroughly brush clean all disassembled parts in the cleaning solution, making sure all lubricant and mix film is removed. 5. Be sure to brush all surfaces and holes, especially the holes in the pump components and the draw valve hole in the freezer door. 6. Rinse all parts with clean, warm water. Place the parts on a clean, dry surface to air dry 7. Return to the freezer with a small amount of cleaning solution. 8. Using the black brush, clean the rear shell bearing at the back of the freezing 9. Using the black brush, clean the drive hub opening in the rear wall of the mix hopper. 10. Wipe all exterior surfaces of the freezer with a clean sanitised cloth

ASK QUESTION TO GROUP: Why is it important to discard the ice cream mixture? CONFIRM CORRECT ANSWER:  To avoid cross contamination ASK QUESTION TO GROUP: How often should the ice cream machine be cleaned? CONFIRM CORRECT ANSWER:  Daily – ongoing throughout session  Every 3 days

Conclude the training exercise by allowing the trainees to practice draining and cleaning the machine

Manager to record the training

Safety Assurance March 2016

Equipment Safety 4.25