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rinse water is free of residual detergent. <br /> J. Disconnect CO2 supply hose from the tank. <br /> K. Following the instructions as described in 2.2 above, mix appropriate amount of sanitizing <br /> solution. Fill a tank with this solution. Connect hose half of syrup line to the tank. Connect CO2 <br /> supply hose to tank and pressurize. <br /> L. Activate valve and draw sanitizing solution through line for a minimum of 60 seconds. This will <br /> ensure line is flushed and filled with sanitizing solution. Allow line to stand for at least <br /> 30 minutes. <br /> M. Disconnect CO2 supply hose from the tank. <br /> N. Reconnect syrup lines to syrup containers (for example, quick disconnects, figal containers, etc.) <br /> and ready unit for operation. <br /> O. Draw drinks to refill lines and flush the sanitizing solution from the dispenser. <br /> NOTE <br /> Please note that a fresh water rinse cannot follow sanitization of equipment. Purge only with the <br /> end use product until there is no after taste in the product. <br /> P. Test dispenser in normal manner for proper operation. Taste dispensed product to ensure there <br /> is no off-taste. If off-taste is found, additional flushing of syrup system may be required. <br /> Q. Repeat cleaning, rinsing, and sanitizing procedures for each valve and each circuit. <br /> 2.6 CLEANING AND SANITIZING BEVERAGE COMPONENTS - BAG-IN-BOX SYSTEMS <br /> NOTE <br /> Extended lengths of product lines may require more time for flushing and rinsing lines than <br /> stated below. <br /> A. Disconnect syrup quick disconnect coupling from syrup packages and connect coupling to a bag <br /> valve removed from an empty Bag-in-Box (BIB) package. <br /> B. Place syrup inlet line in a clean container filled with clean, potable, room temperature water. <br /> C. Activate valve until water is dispensed. Flush and rinse line and fittings for a minimum of <br /> 60 seconds to remove all traces of residual product. <br /> D. Following the instructions as described in 2.2 above, mix appropriate amount of cleaning <br /> solution in a clean container. Place syrup inlet line in container filled with cleaning solution. <br /> E. Activate valve and draw cleaning solution through lines for a minimum of 60 seconds. This will <br /> ensure line is flushed and filled with cleaning solution. Allow line to stand for at least 30 minutes. <br /> F. Place syrup inlet line in a clean container filled with clean, potable, water at a temperature of 90° <br /> to 110°F. <br /> G. Activate valve to flush and rinse line and fittings for a minimum of 60 seconds to remove all traces <br /> of cleaning solution. Continue rinsing until testing with phenolpthalein shows that the rinse water <br /> is free of residual detergent. <br /> H. Following the instructions as described in 2.2 above, mix appropriate amount of sanitizing <br /> solution in a clean container. Place syrup inlet line in container filled with sanitizing solution. <br /> I. Activate valve and draw sanitizing solution through line for a minimum of 60 seconds. This will <br /> ensure line is flushed and filled with sanitizing solution. Allow line to stand for at least <br /> 30 minutes. <br /> J. Remove bag valve from quick disconnect coupling and reconnect syrup inlet line to syrup <br /> package. Ready unit for operation. <br /> K. Draw drinks to refill lines and to flush the chlorine sanitizing solution from the dispenser. <br /> NOTE <br /> Please note that a fresh water rinse cannot follow sanitization of equipment. Purge only with the <br /> end use product until there is no after taste in the product. This is an NSF requirement. <br /> L. Test dispenser in normal manner for proper operation. Taste dispensed product to ensure there <br /> is no off-taste. If off-taste is found, additional flushing of syrup system may be required. <br /> M. Repeat cleaning, rinsing, and sanitizing procedures for each valve and each circuit. <br /> 6 <br />