Cleaning & Maintenance - Waring Commercial WWB10G Manual Del Usario

CLEANING & MAINTENANCE
ALWAYS DISCONNECT OR UNPLUG THE HOT WATER DISPENSER
BEFORE CLEANING. Allow the hot water dispenser to cool
completely before handling or before cleaning.
1. Dispense any remaining water from the spigot.
2. After dispensing, excess water may remain under the spigot
level. To empty, carefully unscrew drain cap and empty water
through the drain into a container. Use a low profile container or
hose. Discard.
3. Wipe exterior and control panel with a nonabrasive, damp cloth
and dry.
• DO NOT use any cleaning fluids that can be harmful to you,
others around you, or to the environment.
• DO NOT hose down, immerse or pressure wash any part of the
hot water dispenser.
• NEVER use steel wool or abrasive materials to clean the hot
water dispenser.
• NEVER remove spigot when the hot water dispenser has water
in it. Switch OFF the power to the unit at the circuit breaker. Turn
off the water line running to the hot water dispenser.
NOTE: All sanitizing agents in the food zone must comply with U.S.
Food & Drug Administration Code of Federal Regulations Title 21,
Section 178.1010. Sanitize all food dispensing units periodically. All
parts to be sanitized must be cleaned first. Cleaning and sanitizing
frequency must follow state and local health department regulations.
NOTE: Do not use cleansers, bleach liquids, powders, or any other
substance containing chlorine.
These products promote corrosion and will pit the stainless steel.
USE OF THESE PRODUCTS WILL VOID THE WARRANTY.
Daily
Wipe the outside of the unit with a damp cloth, using soap solution or
a non abrasive compound when required.
Sanitizing
1. With power to the unit disconnected, fill unit to MAX fill line manually.
2. Prepare a sanitizing solution in accordance with local health
department regulations. You may also refer to the U.S. Food and Drug
Administration Regulation 21 CFR 178.1010 "Sanitizing Solutions"
and U.S. Environmental Protection Agency 40 CFR 18.940 "Tolerance
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