Newco moo-cafe User Guide

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11
 
 
 
 
 
Sanitation 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Cleaning & Sanitizing Instructions: 
 
T
Sanitizing
TT
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). 
Note: Always start with an unopened bottle of Clorox Bleach since the solution 
from an opened bottle has a short life span. 
• Soak all parts for a minimum of 3 min. in the sanitizing solution. 
• Let all sanitized parts drain and dry naturally. DO NOT WIPE THEM DRY. 
• Before using the sanitized unit (or parts) with foodstuffs, rinse all parts 
thoroughly with water. 
Water pipe connecting and fixtures directly connected to a potable water supply 
shall be sized, installed, and maintained in accordance with 
Federal, Sate, and Local codes (section 7). 
 
 
 
 
 
Automatic Sanitation Cycle: 
 
Sanitation cycle waits for water temp to reach 160 deg F. min. 
Sanitation cycles are performed at power up, 1 hr after the 
Last product dispense, and 24 Hrs after the last sanitation cycle. 
Once a 24 Hr sanitation cycle has been performed, no more  
sanitation cycles will take place until initiated by a dispense or 
another power-up. 
 
Sanitation cycle lasts for approx 6 seconds, all three hot water  
dispense valves open and the whipper motors run.  Sanitation 
cycle may be cancelled by pressing any button on the display  
board.  
 
 Sanitation cycle can be manually initiated by pressing the right 
button on the display board.  Cleaning cycle will initiate as above.