Refreezing; Cleaning And Maintenance; Cleaning The Pacojet Junior - Pacojet Junior Mode D'emploi

EN
7.5

Refreezing

8.

Cleaning and maintenance

Cleaning the Pacojet Junior

8.1
Cleaning is particularly important because the Pacojet Junior is a food processing device. It is
especially important when working with animal proteins and fats (milk, meat, fish, etc.).
Consistent application of the cleaning regulations and processes described below is particularly
important for:
• Guaranteeing a high quality product
Extending the Pacojet Junior's service life
•
• Preventing the build-up of germs in the device and therefore guaranteeing the necessary
hygiene standards
Failure to observe the cleaning regulations will also reduce maintenance intervals.
-18 -23°C
If there is any unpacotized mixture left in the beaker, the pacotizing
beaker (10) can be frozen again at a temperature between -18 °C
and -23 °C. To do this, the surface of the food preparation must
smoothed flat. Then seal the pacotizing beaker with a beaker lid (11) and
immediately return the beaker to the freezer in an upright position.
22
4.
Remove the pacotizing beaker (10) from the
protective beaker (12).
Remove the pacotized food preparation and
prepare for further use.
5.
If necessary, smooth off any unused pacotized
mixture in the beaker, creating a flat, horizontal
surface. Place the beaker lid (11) on the
pacotizing beaker (10) and freeze it at a
temperature between -18 °C and -23 °C.
6.
If you do not plan to use the Pacojet Junior again
straight away, complete a rinsing cycle.
See Chapter "8.1.4 Rinsing cycle" on page 25
for information on this process.