Waring WSB50 Instruction Manual - Page 5

THE WSB50/WSB55/WSB60/WSB65/WSB70 IMMERSION BLENDERS MUST BE CLEANED AND DRIED AFTER EACH USE, ACCORDING TO THE FOLLOWING INSTRUCTIONS. For Food Service Applications • Wash, rinse, and sanitize the stainless steel portion of the Immersion Blender prior to initial use, after each use, or whenever it will not be used again within a period of 1 hour. • Washing solutions based on non-sudsing detergents, and chlorine-based sanitizing solutions having a minimum chloride concentration of 100 PPM are recommended. The following washing, rinsing, and sanitizing solutions, or their equivalents may be used. SOLUTION PRODUCT DILUTION IN WATER Washing Diversey Wyandotte 4 Tablespoons Diversol BX/A Or CX/A / Gallon Rinsing Plain Water Sanitizing *Clorox® 1 Tablespoon / Gallon Institutional Bleach TEMPERATURE Hot 115°F (46°C) Warm 95°F (35°C) Cold 50-70°F (10-21°C) • In applications requiring repetitive use, frequent cleaning will prolong life. To wash and sanitize: 1. Rinse the exterior and interior stainless steel shaft of the Immersion Blender under running water. Scrub and flush the exterior and interior stainless steel portion to dislodge and remove as much food residue as possible. 2. Wipe down the stainless steel shaft of the Immersion Blender with a soft cloth or sponge dampened with the washing solution. 3. Immerse approximately 3/4 of the length of the stainless steel shaft in a container of the washing solution and run for two (2) minutes on High. 4. Repeat steps two (2) and three (3), using clean rinse water in place of the washing solution. NOTE - IMPORTANT IN ORDER TO MINIMIZE THE POSSIBILITY OF SCALDING, TEMPERATURE OF THE WASHING SOLUTION AND RINSE WATER MUST NOT EXCEED 115°F (46°C). 5. DO NOT RINSE AFTER SANITIZING IS COMPLETE. Allow to air dry before use. *Clorox® is a registered trademark owned by the Clorox Company.