User manual BARTSCHER 100.322

[. . . ] Always clean pump thoroughly before each use. Place lower end of pump into water container and operate pump until all (if any) remaining product is expelled and only the warm water flows from the discharge tube. Then remove pump from container of water to disassemble and use container to collect the small parts of the pump to prevent any loss. [. . . ] A general purpose, nonabrasive cleaner may be used on hard to remove food deposits. Do not use abrasive cleansers, scrapers, steel pads, steel wool, or other cleaning tools that can scratch surfaces. A nontoxic glass cleaner may be used for cleaning any stainless steel parts. Use supplied brushes to clean all confined areas. Sanitize parts following your local sanitization requirements. All parts in contact with food must be sanitized. Allow parts to fully air dry after sanitization. Various elements and minerals, such as chlorides in tap water, can accumulate on stainless steel parts and create corrosion. To prevent corrosion on any stainless steel parts, it is important to fully air dry, as required after sanitization, or to fully dry with a clean soft cloth regularly. Always clean pump thoroughly before each use. Install knob onto top of discharge tube body by pushing together until knob snaps onto lip of discharge tube body. Seal is secure when it snaps onto lip around bottom of piston. Install gaging collar(s), if needed, and locking collar onto threaded end of piston by sliding them on. Position locking collar with threading inside locking collar facing seal at bottom of piston. [. . . ] Put pump in product container and operate pump several times until only product without air bubbles is delivered with each stroke of the pump. Then measure the amount of product being delivered through the discharge tube with each stroke of the pump to assure portion control is satisfactory. Pump plunger does not return to top of stroke after dispensing product. [. . . ]