SERVICE MANUAL
34
10) Clean the interior surfaces of the freezing compartment (including walls, plastic parts of
the evaporator, distributor...) and the front panel with the cleaner solution using a brush or
cloth.
11) Mix a solution of sanitizer using approved sodium hypochlorite food equipment sanitizer to
form a solution with 100 to 200 ppm free chlorine yield. Below an example to calculate the
proper quantity of sanitizer to add to the water, for household bleach 12,5%:
oz/gal
0.16
*0.133
gr/L
1.2
12.5
15
%dis
15
add
to
bleach
=
→
=
=
12) Sanitize all surfaces of the ice thickness sensor, water level sensor, water pump electrode,
curtain and water tray applying liberally the sanitizer solution using a cloth or sponge.
13) Sanitize the interior surfaces of the freezing compartment (including walls, plastic parts of
the evaporator, distributor...) and the front panel applying liberally the sanitizer solution
using a cloth or sponge.
14) Return water pump, the water tray and curtain to their normal positions.
15) Connect power and water supplies.
16) To start a sanitation cleaning cycle, move the ice-wash switch to the WASH position. The
machine will drain the reservoir and refill it. Pour the sanitizer into the water reservoir to
get a solution as in the point 10.
17) Allow the solution to circulate in the water system for 20 minutes and then set the ice-wash
switch to the OFF position.
18) To purge out the sanitizer solution and residue move the ice-wash switch to the WASH
position (drain and refill) and allow the water to circulate for 5 minutes and then move the
switch to the OFF position (drain). Repeat this operation two more times to rinse
thoroughly.
19) Return the front panel to their position.
20) Set the ice-wash switch to the ON position (position I) and discard the first two harvests.
