Refrigerated milk dispensers are used to dispense bulk milk. They are available with one, two, or three dispensing units. The size of the mess and the number of personnel fed will determine which milk dispensing unit is installed.

Operation of the Milk Dispenser

Before loading the machine, you should make sure the temperature range is from 32F to 40F. Fill the milk dispenser. Cut the milk dispensing tubes with a clean, sharp, disposable plastic knife at a point one-fourth of an inch below the dispensing valve opening.

Care and Cleaning

After each meal, clean the exterior with a mild solution of hot detergent water, making sure the base of the machine around the legs, metal seams, and the edges under the dispenser opening and door are thoroughly cleaned. Remove and disassemble the metal dispensing valve and run it through the dishwashing machine.

Defrost the milk dispenser when the ice reaches a thickness of one-fourth of an inch using the procedures that follow:

1. Remove milk containers and place them under refrigeration while defrosting.

2. Turn off electric power supply; open the door and allow the machine to defrost freely.

3. Do not use metal objects to dislodge ice.

4. After defrosting, clean the interior of the machine using the two-pan method. One pan contains 2 tablespoons of liquid detergent to each gallon of hot water which is applied with a nylon-bristled brush. Pan number two contains hot clean water or a sanitizing solution which is applied with a clean sponge.

5. Special attention should be given to the door gaskets to prevent damage and deterioration.

6. After defrosting, cleaning, and wiping dry, you should turn the electric supply back on. SOFT-SERVE ICE-CREAM

MACHINE

This machine is usually located in the messing area and the patrons serve themselves. The MSs are responsible for preparing the ice-cream mix and cleaning and sanitizing the machine. It is a must that the machine be sanitized before and after each use. Follow the procedures of operation according to the technical manual or the operation procedures posted next to the machine.

Cleaning After Each Use

Soft-serve ice-cream machines are very susceptible to a rapid bacterial growth of even a little amount of ice-cream mix left in the machine or on any area the mix contacted. Therefore, following the procedures in cleaning the machine are very important. The procedures are as follows:

1. Empty freezer and flush with cold water until water runs clear.

2. Rinse again with warm water (120F).

3. Place 1 gallon of hand-dishwashing detergent and water (140F) solution into the hopper. Move the switch to the WASH position and operate for 2 minutes. Draw off water solution.

4. Rinse the interior of the machine with clean water.

5. Remove all detachable parts, freezer door assembly, and drawoff plunger, beater, blades, and beater drive shaft, mix feed assembly, and hopper cover assembly.

6. Wash all parts in detergent solution and brush all surfaces. Brush inside of freezing cylinder; pay particular attention to the back wall and shaft connection. Rinse all parts thoroughly and allow them to air dry.

7. Store all clean parts in a clean storage area until next use.

Sanitize the Machine Before Use

Prepare sanitizing solution according to package directions on calcium hypochlorite or disinfectant

foodservice. Wear disposable gloves when assembling the machine. Dip each part in solution as machine is assembled. Pour remaining solution into the hopper and brush solution over entire inside and lid. Let the machine runs for 1 minute to allow the solution to run through the mixer. Drain completely and the machine is ready for use.