Product Description
ICE MACHINE SANITIZER – Use Ice Machine Sanitizer in restaurants, bars, beverage dispensers, ice machines, soft-serve ice cream machines, and federally inspected meat & poultry plants. Use on non-porous surfaces such as floors, walls, stainless steel, painted and plastic surfaces. EPA Registered.
- EPA REG. NO 47371-147-6381
- EPA EST. NO. 44446-TX-1
Effective as a sanitizer according to the AOAC Germicidal & Detergent Sanitizer Test modified in the presence of 500 ppm water hardness [calculated as CaCO3] against: Campylobacter jejuni, Escherichia coli [E. coli], Escherichia coli O157:H7 [pathogenic E. coli], Listeria Monocytogenes, Salmonella enterica, Shigella sonneii, Staphylococcus aureus, Vibrio cholerae, Yersinia enterocolitica.
ICE MACHINE SANITIZER is a one-step sanitizer. Perfect for ice machines, bars, beverage dispensers, soft-serve ice cream machines, and federally inspected meat and poultry plants. It is effective as a sanitizer according to the AOAC Germicidal & Detergent Sanitizer Test. Kills 99.9% of bacteria.
Features and Benefits
- One-Step Process
- Kills 99.9% of Bacteria
Directions:
FOR SANITIZING FOOD CONTACT SURFACES: Use on precleaned, hard, nonporous surfaces. This includes plastic, cutting boards, and chopping blocks, countertops, tables, food preparation surfaces, cooking and eating utensils, and drinking glasses.
For heavily soiled areas, remove food particles. Presoak when necessary. Wash with detergent or compatible cleaner. Rinse with water before application. Use 1 oz. per 1.5 gallons of water. Minimum contact time of 1 minute. Apply with a cloth, sponge, mop, coarse trigger sprayer, or by soaking.
Eating utensils and drinking glasses must be sanitized by immersion. Wet all surfaces and then drain and air dry. Do not rinse. The fresh sanitizing solution must be prepared daily. Use more often if the solution becomes diluted.
For mechanical applications, the solution may not be reused for sanitizing applications. It may be reused for other purposes such as cleaning. Before sanitizing in federally inspected meat and poultry plants and dairies, remove or protect food products and packaging materials.
TO SANITIZE FOOD DISPENSING EQUIPMENT:
1. Turn off equipment.
2. Wash equipment with detergent and then rinse with water.
3. Apply the solution of 1 oz. per 1.5 gallons of water.
4. Allow surfaces to remain wet or solution to remain in equipment for at least 60 seconds.
5. Drain equipment. Allow to air dry before reuse.
RESTAURANT AND BAR USE: For use as a sanitizer on objects such as dishes, glassware, silverware, eating, and cooking utensils. For heavily soiled areas, remove food particles. Presoak when necessary. Wash with detergent or cleaner. Rinse with water prior to the application of this product. Immerse in a solution of 1 oz. per 1.5 gallons of water for 1 minute. Then, drain and air dry. Do not rinse.
DANGERS & PRECAUTIONS
Do NOT handle or use this product until all safety precautions have been read and understood. Do not take internally. Causes Severe skin burns and eye damage. May be corrosive to metals. Do not breathe mists. Wear protective gloves and eye protection.
