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Soft Serve Operating & Cleaning Procedures

Soft Serve Operating & Cleaning Procedures

Owned by Yasmin Rooney (Deactivated)
Last updated: Dec 01, 2021
6 min read

User Interface

 

  1. Managers Menu Button- Allows you to access the operator function displays.

  2. Up and Down Arrows- Allows you to increase or decrease the value.

  3. OK Button- Confirms your selection.

  4. Cancel Button- Cancels selection and allows you to exit to the menu.

  5. Auto Button- The auto button will illuminate when pressed. This indicates the refrigeration system has been activated. In the AUTO mode, the wash or standby functions are automatically cancelled.

  6. Heat Cycle- When the heat cycle is illuminated, this means the freezer is in the process of a heat cycle

  7. Standby Button- This can be used to put the machine into “Standby Mode”

  8. Wash Button- This button indicates beater motor operation.

  9. Option Button- If pressed simultaneously with the Standby button and held down at least 5 seconds, allows access to the adjustment menu for the product temperature and for the agitator cycle adjustment during the Standby mode.

10.  Stop Button- This will light up when pressed. Indicates that the machine is off.

11.  Mix Hopper- When this light is illuminated, this means that the agitator in the hopper is on.

 

Materials & Chemicals Required

  • Clean Damp and Dry Cloths

  • Cleaning Brush Kit (Hopper brush, Inlet brush and Drive hub brush)

  • PPE (Rubber Gloves, Apron and Protective Eyewear)

  • Two Cleaning and Sanitizing Pails

  • Soft Serve Mixing Pail (this is to only be used for preparing soft serve mix)

  • Kay 5 Sanitizing Tablets ( Dilution Rate: 1 tablet dissolved in 9.5 litres warm clean water)

ALWAYS

  • Wear the correct PPE when performing any cleaning procedures, and follow the manufacturers recommendations for chemical use, dilution, handling, disposal, and PPE.

  • Ask for help if you’re unsure.

  • Ensure the heat treatment cycle is performed DAILY.

  • Ensure the level of mix in the hopper is enough to cover the level probe at all times.

NEVER

  • Use any abrasive objects to clean the soft serve machine (e.g. scrapers or steel wool)

  • Spray any water or chemicals directly into any of the components on the unit. Doing so can cause damage to the critical unit components.

  • Attempt to draw product during the heat cycle. The product is hot and under extreme pressure.

 

Daily Opening Procedures

Before performing the opening procedures, check the display panel for any error messages. If a fault has been detected, investigate the cause before proceeding with the opening procedures.

  1. Prepare a small amount of sanitizing solution. Use warm water and follow the manufacturers chemical dilution rate.

  2. Return to the freezer with a small amount of cleaning solution. Dip the door spout brush into the cleaning solution and brush clean the door spout and the bottom of the draw valve.

  3. Using a clean towel, wipe down the freezer door, front panel, the area around the bottom of the freezer door, and any other areas that show a build up of moisture and food debris. Install the front drip tray and splash shield.

  4. When ready to resume normal operation, press the “AUTO” button.

NOTE: This procedure should be performed 15 minutes prior to serving product, if this is not
pre-programmed.

 

Daily Closing Procedures

CAUTION: Once the heat cycle has started, it cannot be interrupted. The heat cycle will take a maximum of 4 hours to complete with a full hopper.

The below procedure must be performed DAILY. The function of the heat cycle is to destroy bacteria by raising the temperature of the mix in the barrel and hopper to a specific temperature for a specific period of time, then bringing the temperature back down low enough to avoid spoilage.

The freezer must be in “AUTO” (Auto button illuminated) or in Standby/Storage mode (Standby button illuminated) before the Heat Cycle may be started. Please make sure your hands are clean and sanitized before starting any of the below procedures:

  1. Remove the hopper cover

  2. Fill up the hopper with fresh soft serve mix. You will need to ensure that the level of mix in the hopper is enough to cover the level probe at all times.

  3. Remove the hopper agitator from the mix hopper.

  4. Take the agitator and the hopper cover to the sink for further cleaning and sanitizing

  5. Once cleaned, rinse these parts in cold water ensuring you remove any excess chemical

  6. Prepare a small amount of sanitizing solution in warm water. Please ensure you follow the manufacturers guidelines on dilution and PPE.

  7. Install the agitator back on the agitator driveshaft housing. Replace the hopper cover.

  8. Return to the freezer with a small amount of cleaning solution. Dip the door spout brush into the cleaning solution.

  9. Remove, clean, and reinstall the drip tray and splash shield.

  10. Using a clean, sanitized towel, wipe down the freezer door, front panel, the area around the bottom of the freezer door, and any other areas that shows a build-up of either moisture or food substance.

There are three phases of the heat cycle; heating, holding and cooling. Each phase has a time limit. If any one of three phases fail to reach proper temperatures within the time limit, the cycle will automatically abort and return to the Standby storage mode.

A failure message will appear on the LCD to inform the operator that the machine did not successfully complete the heat treat cycle. The product may not be safe to serve. The freezer will be locked out (soft lock) of the auto mode. The operator will be given the option of selecting the heat cycle button, which will begin a new heat cycle or pressing the main power switch, which will place the freezer in the off mode to allow a brush clean of the machine.

Fortnightly Cleaning Procedures

NOTE: The below procedure will need to be completed every second Tuesday alongside the heat cycle procedures.

Please ensure your hands are cleaned and sanitized before starting any of the below cleaning procedures.

  1. Place empty pail beneath the door spout, open the draw valve to release the barrel pressure. Press the “WASH” button and wait for a few seconds.

  2. Press the “STOP” button. Disconnect and remove the feed tube, pump and hopper agitator. Press the “WASH” button and drain the product from the barrel and mix hopper.

  3. When the flow of the product stops, Press the STOP button. Close the draw valve. Properly dispose of the mix.

  4. Pour 8L of cool clean water into the mix hopper. Using the hopper brush, scrub the mix hopper, mix level sensing probe and the outside of the agitator driveshaft housing, Brush clean the mix inlet hole.

  5. With a pail beneath the door spout, open the draw valve and press the “WASH” button. Drain all the water through the door spout. Close the draw valve and press the “STOP” button. Repeat this procedure using clean warm water until the water being discharged is clear.

  6. Prepare some Kays sanitizing solution. Use warm water and ensure you follow the correct dilution rate based on the manufacturers instructions.

  7. Pour the sanitizing solution over all the parts in the bottom of the mix hopper and allow to flow into the barrel.

  8. Using the hopper brush, clean the mix hopper, mix level sensing probe and the outside of the agitator driveshaft housing. Brush clean the mix inlet hole.

  9. Press the WASH button. This will cause the cleaning solution in the barrel to come in contact with all areas of the barrel.

  10. Place an empty pail beneath the door spout.

  11. Open the draw valve on the freezer door and draw off all sanitizing solution.

  12. Fill up a clean pail and flush some fresh clean water through, repeat this until the water being discharged is clear.

  13. Once the solution is clear and it stops flowing from the door spout, close the draw valve and press the STOP button.

CAUTION: As soft serve is a food product, it is very important to ensure all sanitizing solution has been flushed out of the soft serve machine completely. Failure to do so can potentially result in tainting the soft serve and poisoning the customer.

 

Disassembly Cleaning Procedures

  • For the disassembly cleaning procedures which should be performed alongside the fortnightly cleaning procedures. Please refer to the Operating Manual pages 6-11 and follow the Disassembly steps outlined to complete the cleaning procedure.

  • This cleaning procedure needs to be completed each fortnight to ensure all the equipment and parts are fully sanitized and cleaned.

 

 

 

 

 

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