Cleaning Prior to Sanitizing:
Equipment must be cleaned prior to sanitizing with a good detergent, followed by a potable water rinse. Gross food particles and soil must be removed by a pre-flush, or pre-scrape and, when necessary, pre-soak treatment.

Sanitizing:
For manual operations, fresh sanitizing solution should be prepared at least daily or more if the solution becomes diluted or soiled.

Tea & Coffee Vessels, Iced Cappuccino & Granita Machines:
Use 2 tablespoons (1 oz.) of SANI-PURE® for each 1 gallon of water (liquid) capacity to provide approximately 200 ppm. available chlorine. Immerse and allow solution to soak in warm water for 2 minutes. Brush vessel surfaces. (If applicable, run a “cycle” of any machine being sanitized so that lines, valves and faucets are also sanitized.) Then drain thoroughly. ALLOW TO AIR DRY ONLY. DO NOT WIPE.

Soft Serve Machines:
Use 1 oz. (2 tablespoons) of SANI-PURE added to each gallon of water in mix hopper. Pump into freezer and operate for about five minutes drain. For sanitizing, repeat process with a 2 minute cycle of mixing, then drain. Air dry only.

For Rinse or Immersion Methods of Sanitizing:
Prepare 100 ppm sanitizing solution by thoroughly mixing ½ ounce of this product (1 ounce = 2 tablespoons) with 1 gallon of water. If no test kit is available, prepare a sanitizing solution by thoroughly mixing 1 ounce of this product with one gallon of water to provide approximately 200 ppm available chlorine by weight. Clean equipment in the normal manner. Prior to use, rinse all surfaces thoroughly with the sanitizing solution for at least 2 minutes and allow the sanitizer to drain. If solution contains less than 50 ppm available chlorine, as determined by a suitable test kit, either discard the solution or add sufficient product to establish a 200 ppm residual. Do not rinse equipment with water after treatment and do not soak equipment overnight. Sanitizers used in automated systems may be used for general cleaning but may not be re-used for sanitizing purposes.

All Other Vessels & Utensils:
Use 1 oz. (2 tablespoons) of sanitizer for each gallon of liquid capacity. Allow to soak for 2-3 minutes. Drain and allow to air dry.