Regular cleaning and maintenance improves product quality and equipment performance, while decreasing the potential of costly equipment breakdowns. Below are some cleaning and maintenance tips to keep your equipment working properly to keep your cases full and your customers happy.
Before looking for equipment specific suggestions, be sure to read these general tips:
- Unplug prior to cleaning.
- Never use a scrubbing pad on glass surfaces.
- Never spray, hose or power wash equipment. The exception here is meat room equipment which is designed for this type of cleaning. Of course scales and automatic wrappers are the exception. They should never be hosed.
- Wash rinse and sanitize all contact surfaces with a soft cloth, soap, water and an approved sanitizing solution. This includes table tops, in feed tables, buttons, handles and any other surfaces that an operator or product comes in contact with.
NOTE: Review the equipment’s operating manual for specific cleaning instructions. If one is not available, contact your supplier for a copy of the instructions.
Never operate a piece of equipment that is missing safety guards.
For equipment specific tips, check out the links below:
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