Cambro KSC402 Owner's Manual - page 6
6
Water Tanks
Disconnect the outgoing line from tank and empty the tank. Wash out
with a mild detergent using a soft brush and rinse with fresh water.
Always empty the tank after using and store empty.
Waste Water Tank
Empty the tank and wash out with a mild detergent using a soft
brush and rinse with fresh water. Always empty the tank after
using and store empty.
Casters
Caster maintenance should be performed each time the Hand Sink
Cart has been washed or steam cleaned.
1.
Grease swivel raceway of caster using a lubricant such as
Lubriplate #930-AA, Keystone #84EPXLT multi-purpose grease or
equivalent. Apply grease using a grease gun with a needle nose
adapter or a tube-type applicator such as Sta-lube Moly-graph
Assembly Lube. If caster is equipped with a zerk grease fitting,
use a standard connector on grease gun. These can be obtained
at most auto parts stores.
2.
On casters with a nylon bushing at the hub, use a light oil such
as WD-40. No lubrication is needed on casters with a bearing
hub wheel.
3.
Check caster for damage and test caster spin and swivel rotation
before returning to service.
Stainless Steel Hand Sink Cart and Faucet
Under ordinary conditions, light swabbing with soap or detergent,
rinsing with clear water, and wiping with a cloth or dish towel should
remove everyday dirt. Occasional scouring with a household cleanser is
recommended. Remember to rub in the direction of the grain lines in
the metal. Never use steel wool or sharp knives to clean your sink.
The Hand Sink Cart is manufactured for hand washing capability, not
for food preparation. If food is placed in the sink, please beware that
some food, such as mustard, mayonnaise, lemon juice, vinegar, or salt
are acidic or contain chlorides that will attack and corrode stainless
steel if left in the sink for extended periods.
Soap Dispenser
Rinse out soap container with warm water. The dispenser handle
should be cleaned daily with a clean wet cloth. Never use abrasive
cleaners, detergents or steel wool.
Cleaning Instructions
Proper Hand Washing Procedures
(As recommended by HACCP and FDA)
Hands should always be washed after using the bathroom, coughing,
sneezing, or touching any kind of soiled objects or surfaces.
1.
Using soap and warm water (105˚F [40,6˚C]), rub hands
vigorously for 20 seconds. Wash all surfaces, including:
a.
Backs of hands
b.
Wrists
c.
Between fingers
d.
Under fingernails (using a nailbrush)
2.
Rinse well with warm water.
3.
Dry hands with paper towel.
Food handlers must wash hands:
•
Before and after touching raw poultry, meats or fish, shell eggs
and fresh produce.
•
After touching dirty dishes, equipment, and utensils.
•
After using cleaners or chemicals.
•
After touching trash, floors, soiled linens, etc.
•
After touching head, hair, mouth, wounds, or sores.
•
After performing personal needs, eating, smoking, etc.