Cleaning And Care; Hygiene Measures; Special Care Instructions - HUPFER KSPA-3 Betriebsanleitung

Cleaning and Care

Hygiene Measures

7 Cleaning and Care
7.1 Hygiene Measures
The correct behaviour of the operating staff is decisive for optimal hygiene.
All persons must be informed about the locally valid hygiene regulations, observe them and comply with
them.
Stick a waterproof plaster to cover wounds on the hands and arms.
Never sneeze or cough on clean crockery or meals.
7.2 Cleaning and Care
If the cold food mobile bain marie is handled with care, cleaned and maintained on a regular basis, it does
not require any additional care measures.
The cold food mobile bain marie should be cleaned regularly after every use and at the latest every 25 oper-
ating hours to ensure a hygienically perfect operation.
The middle walls can be loosened with a screwdriver and removed for cleaning purposes.
To clean thoroughly and quickly, wipe the interior and exterior of the cold food mobile bain marie with a dry
cloth.
Use for cleaning a soft cleaning cloth or an uncoated sponge. Use degreasing liquid cleansers that are ap-
proved for food industry. Never use high-pressure cleaner, chloride-containing cleaning agents, abrasive
cleaning powder or other dry cleaning agents, steel wool, steel sponges and/or sharp-edged items.
7.3

Special Care Instructions

The resistance to corrosion of stainless steels is based on a passive layer which is formed on the surface
when oxygen is admitted. The oxygen in the air is sufficient for the formation of the passive layer, so that
faults or damage to the passive layer can be remedied again automatically by mechanical action.
The passive layer develops or reforms more quickly when the steel comes into contact with flowing water
containing oxygen. The passive layer can be chemically damaged or disrupted by agents having a reducing
(oxygen-consuming) action when the steel comes into contact with them in concentrated form or at high
temperatures.
Such aggressive substances are for example:
§
substances containing salt and sulphur
§
chlorides (salts)
§
seasoning concentrates (e.g. mustard, vinegar essence, seasoning cubes, saline solutions).
Further damages can occur due to:
§
extraneous rust (e.g. from other components, tools or rust film)
§
iron particles (e.g. grinding dust)
§
contact with non-ferrous metals (element formation)
§
lack of oxygen (e.g. no admission of air, low-oxygen water).
General working principles for the handling of appliances made of "refined stainless steel":
§
Always keep the surface of appliances made from stainless steel clean and accessible to the air.
§
Use cleaning agents suitable for stainless steel. No bleaching and chloride-containing cleaning
agents should be used.
§
Remove layers of lime scale, grease, starch and egg-white daily by cleaning. Corrosion can occur
underneath these layers due to lack of air admission.
§
After each cleaning operation remove all cleaning agent residues by wiping thoroughly. Afterwards,
the surface should be thoroughly dried.
4330040_A2
Chapter 7
Page 21
Cold Food Mobile Bain Marie
KSPA-2 | KSPA-3