How do I properly clean the machine?
CAUTION: PLEASE SWITCH OFF THE MACHINE AND UNPLUG THE POWER CORD FROM THE SOCKET BEFORE ANY CLEANING OR MAINTENANCE IS STARTED.
We recommend sanitizing the inside of chamber before each use and after each use.
The chamber should be thoroughly cleaned and sanitized during use if the products you are packaging change drastically, such as between raw meats and dried goods.
Be careful spraying around the posts that the seal bar rests on. Do not spray into the opening because liquid can pool in the bladder assemby and corrode the electrical connection.
All the internal and external surfaces of the machine are then washed thoroughly with hot soapy water and then rinsed.
The lid can be cleaned using warm water and soap.
The seal bar can be lightly sprayed with a sanitizer/disinfectant and wiped down, but should not be submerged in liquid.
The stainless steel body can be cleaned with a stainless steel cleaner.
The volume boards should be taken out and scrubbed in a large sink using hot water and soap.
HACCP Standards vary from state to state; this cleaning process is meant as a general guideline.
Minipack does not assume any responsibility or liability for the advice given and shall not be liable for any direct, indirect, special, incidental or consequential damages in connection with the use of this information.