Cleaning The Pacojet Coupe Sets; Initial Cleaning Process; Daily Cleaning - Pacojet Coupe Set Mode D'emploi

EN
8.

Cleaning the Pacojet Coupe Sets

Cleaning is particularly important because the Pacojet Coupe Set consists of accessory parts
for food processing. 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 service life of the Pacojet Coupe Set
•
Preventing the build-up of germs in the Pacojet Coupe Set and therefore guaranteeing the
•
necessary hygiene standards.
Initial cleaning process
8.1
Before using the Pacojet Coupe Set for the first time, it's components must first be cleaned.
Rinse off the accessory parts (2-blade knife (1), 4-blade knife (2) and whipping disc (3) and
knife tongs (4) using a suitable cleaning agent.
After cleaning, remove any leftover cleaning agent.
Daily cleaning
8.2
The components of the Pacojet Coupe Set must always be cleaned after completion of daily
use.
To make sure the 2-/4-blade knife and the whipping disc are free from germs, complete the
following steps:
Rinse the components to remove large pieces of residue.
•
Place into a cleaning solution to kill off any germs.
•
Then rinse off under running water or rinse in the dishwasher.
•
The accessory parts included in the following list can be cleaned in a dishwasher:
2-blade knife (1)
•
4-blade knife (2)
•
Whipping disc (3)
•
Knife tongs (4).
•
Since the 2-/4-blade knife (1, 2) and the whipping disc (3) are only partially rustproof,
these accessory parts should be treated like a meat grinder knife to prevent any rust.
After cleaning the accessory parts, grease them slightly. To do this, use a grease or oil that
is approved for use with food.
2
1
40
Caution
Risk of injury due to incorrect
handling of the 2-/4-blade knife!
Never touch the sharp edges of the the
•
2-/4-blade knife (1, 2).
Only handle the knife by the blade
•
head (6) or by using the knife tongs (4).