9
R. MENU NAVIGATION BUTTONS (RIGHT SIDE)
The Menu Navigation Buttons allow the user to display
information regarding the machine’s status of operation
as well as adjust product consistency (Fig. 3-2).
Selection Button (SEL) The SEL button is used in
combination with the left arrow button to enter into
the settings of the IntelliTec control. This button is
also used to navigate through the control settings
menu.
Set Button (SET) The SET button is used to save
a change made to the product consistency setting.
It is also used to save changes when modifying
control settings.
Left Arrow Button (
) If the left arrow button is
pressed for 5 seconds, the display will remain lit.
To turn the light off, press the left arrow button for
5 seconds. The left arrow button is used primarily
to navigate through the control settings.
Up Arrow Button (
) After pressing the SET button,
the up arrow button will change the value of the
product consistency setting. This button is used
primarily to navigate through the control settings.
3.3 IMPORTANT INFORMATION REGARDING
CLEANING AND SANITIZING
Soft serve and shake machines require special consider-
ation when it comes to food safety and proper cleaning
and sanitizing.
The following information specifi cally covers issues for
cleaning and sanitizing frozen dessert machines. This
information is meant to supplement a comprehensive
food safety program.
SOIL MATERIALS ASSOCIATED WITH FROZEN
DESSERT MACHINES
MILKFAT/BUTTERFAT – As components of ice-cream/
frozen custard mix, these soils will accumulate on the
interior surfaces of the machine and its parts. Fats are
diffi cult to remove and help attribute to milkstone buildup.
MILKSTONE – Is a white/gray fi lm that forms on equip-
ment and utensils that are exposed to dairy products.
These fi lms will accumulate slowly on surfaces because of
ineffective cleaning, use of hard water, or both. Milkstone
is usually a porous deposit, which will harbor microbial
contaminants and eventually defy sanitizing efforts.
Once milkstone has formed, it is very diffi cult to remove.
Without using the correct product and procedure, it is
nearly impossible to remove a thick layer of milkstone.
(NOTE: general-purpose cleaners DO NOT remove
milkstone.) This can lead to high bacteria counts and a
food safety dilemma.
IT IS BEST TO CONTROL MILKSTONE ON A DAILY BA-
SIS BEFORE IT CAN BECOME A SIGNIFICANT FOOD
SAFETY PROBLEM.
In addition to food safety, milkstone can cause prema-
ture wear to machine parts, which can add to costs for
replacement parts or possibly more expensive repairs
if worn machine parts are not replaced once they have
become excessively worn.
IMPORTANT DIFFERENCES BETWEEN CLEANING
AND SANITIZING
CLEANING vs. SANITIZING
It is important to distinguish between cleaning and sanitiz-
ing. Although these terms may sound synonymous, they
are not. BOTH are required for adequate food safety and
proper machine maintenance.
CLEANING
·
Is the removal of soil materials from a surface.
·
Is a prerequisite for effective sanitizing.
NOTE
An UNCLEAN surface will harbor bacteria that can
defy sanitizing efforts.
Bacteria can develop and resist sanitizing efforts within
a layer of soil material (milkstone). Thorough cleaning
procedures that involve milkstone removal are critical for
operators of frozen dessert machines.
SANITIZING
· Kills
bacteria.
·
Can be effective on clean surfaces only.
NOTE
Using a SANITIZER on an unclean surface will not
guarantee a clean and safe frozen dessert machine.
Figure 3-2 IntelliTec Control
Push to Freeze
Green LED
Amber LED
SEL Button
SET Button
Purge/Clean
Button
Up Arrow Button
Left Arrow Button
