Waring Commercial WCIC20 Manuel page 10

WASH
Use only low-foaming powdered detergents formulated for cleaning
dishware and cooking utensils. These products can be purchased
from restaurant and commercial food service suppliers. Follow the
detergent manufacturer's instructions.
1. Remove lids, removable bowl and paddle from unit.
2. Hand-wash the removable bowl with detergent. Do not put
removable bowl in the dishwasher.
3. The lids and mixing paddle can be washed by hand or in a
commercial dishwasher. Use the brush to clean inside the
bottom hole of the mixing paddle before placing in the dish
washer.
4. Pre-clean stubborn food deposits with brush and presoak in the
detergent solution if necessary.
Any other servicing should be performed by an authorized service
representative.
RINSE
Use only water to rinse.
SANITIZE
Use regular, unscented bleach diluted with water between 50°F
and 120ºF. The sanitizing dilutions are based on the hypochlorite
concentration of the bleach. The dilutes for 2 commonly available
bleach concentrations are:
• Hypochlorite: 5.25%–3 teaspoons bleach per gallon of water
• Hypochlorite 8.25%–2 teaspoons bleach per gallon of water
1. Wet a soft cloth or sponge with a bleach dilution listed above.
2. Wipe down interior and exterior of lids, removable bowl and
mixing paddle.
3. Place removable bowl into freezing chamber, install paddle and
fill with sanitizing solution to above the mixing paddle. Cover
with lids (to prevent splashing) and run on MIXING ONLY for
2 minutes. Empty removable bowl.
4. Immerse lids in sanitizing solution and soak for 2 minutes.
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