What are the daily cleaning requirements for ice cream makers

In the daily operation of ice cream machines, equipment cleaning and maintenance are key links to ensure product quality and food safety. After each business, the operator must immediately clean the ice cream machine thoroughly to prevent the residue and drying of milk or mixed ingredients inside the equipment. To do this, the residual materials inside the machine should be completely emptied first, and the equipment's own cleaning program should be used for preliminary rinsing. During this process, it is recommended to use warm water to ensure that the residues in the mixing chamber are fully diluted and discharged.

After the initial rinse, all parts that are in direct contact with the ingredients, including the mixing tank, mixing shaft, discharge valve, feed pipe and sealing ring, need to be disassembled one by one for independent cleaning. During the cleaning process, use warm water at 40 to 50 degrees Celsius and a food-grade neutral detergent to ensure effective removal of protein and fat attachments while protecting the surface material of the device from damage. Avoid using destructive cleaning tools such as wire brushes and coarse cloth to avoid scratches on the surface and the potential for bacterial growth. Especially for the hard-to-clean dead corners such as the connection between the stirring paddle and the bearing, it is recommended to use a fine brush for in-depth cleaning to prevent food residues from causing corruption and deterioration.

The cleaned parts need to be thoroughly rinsed and air-dried naturally, or wiped dry with a fiber-free cleaning cloth to ensure that no water droplets remain on the surface of the components to avoid bacterial growth. The dried parts should be stored in a clean and ventilated area, or placed in a UV disinfection cabinet for secondary sterilization to further improve the level of hygiene protection. Before reassembling the equipment, the body shell, operation interface, buttons, exhaust port, etc. need to be wiped and cleaned. It is recommended to use alcohol-containing disinfectant paper towels or sprays for surface disinfection to prevent hand contamination from spreading to the food contact area during operation.

During the cleaning process, the water source and detergent used should also meet strict standards. The water used must comply with the "Sanitary Standards for Drinking Water", and the detergent must be a certified product for food processing and diluted strictly according to the proportion in the instructions to avoid chemical residues from causing harm to human health. The cleaning utensils of the ice cream machine should be configured independently and should not be mixed with other kitchen tools to prevent cross contamination. It is recommended that stores set up special cleaning areas and tool storage areas to form a complete closed-loop management of the cleaning process.

For stores that frequently change refrigerated ingredients, it is recommended to perform quick cleaning between different recipe switching to prevent cross-contamination between different ingredients and affect the taste consistency and safety of the product. For special ingredients that are easy to adhere, such as nuts, cocoa, and jam, the removal of their residues needs to be particularly strengthened. It is recommended to clean the corresponding parts immediately after each use to avoid long-term accumulation of grease stains. In addition, for stores with seasonal or temporary shutdowns, deep cleaning should be performed before shutdown, and all parts should be disassembled, thoroughly dried, and sealed for storage to prevent the growth of mold in a humid environment.