4
Assembly, Operation & Maintenance Instructions
CLEANING / SANITISING
Cleaning is the process of using a detergent and water to remove residual food matter,
dust, grease, dirt, stains and smelly odours from all surfaces, fixtures, utensils, and
equipment.
Sanitising is the process of killing food poisoning bacteria by using heat and/or
chemicals. This process must be used on food contact surfaces so that the number of
bacteria is reduced to a level that is safe for food contact and does not allow infectious
diseases to be passed on.
1. Remove dirt and food by sweeping, scraping, wiping, or rinsing with water.
2. Wash Use warm water and detergent.
3. Rinse off detergent and any remaining food or dirt.
4. Sanitise to eliminate/reduce microorganisms to safe levels.
5. Final Rinse off sanitiser if needed.
6. Dry Air dry or use a single use towel or clean tea towel.
!Cleaning and Sanitising are generally separate processes. A surface should be
thoroughly cleaned before sanitising. Sanitising is not as effective if a surface is still
dirty, or detergents are still present.
STORAGE:
When the appliance is not in use, it can be stored outdoors, but MUST be under
cover and covered (preferably with a purpose made cover) out of the weather
ensuring the cutting surfaces are clean and dry before storing away.
PACKAGING:
•Remove all external packaging and remove the appliance from the packaging
before use.
•Removal all internal cartons and packaging from within the appliance
assembly.
•Recycle as per local government laws
