Power Soak 34201 Owner's Manual
Owner's Manual
Produce Soak
Table of Contents
Introduction and Conventions ...................................... 1
Product Introduction .................................................... 2
Produce Washing Chemicals and Antimicrobials ................................. 2
Explanation of Warning Messages .............................. 3
Danger ................................................................................................. 3
Warning ............................................................................................... 3
Chemical Hazard ................................................................................. 3
Operating Instructions .................................................. 5
Preparing the Produce Soak ....................................... 6
Placing the Wash Components ............................................................ 6
Rib sets ............................................................................................ 7
Partitions .......................................................................................... 9
Flow Guides ................................................................................... 12
Filling the Produce Soak ........................................... 16
Washing Tips ................................................................................. 22
Emptying the Produce Soak ...................................... 23
Preventive Maintenance ............................................. 29
Troubleshooting .......................................................... 31
Installation .................................................................. 34
Electrical Requirements ..................................................................... 36
Plumbing Requirements ..................................................................... 37
Introduction and Conventions
Produce Soak
1
Product Introduction
Thank you for purchasing a Produce Soak fruit and vegetable washing
system. Your new Produce Soak washing system will provide years of
dependable, efficient and trouble-free service.
As a Produce Soak owner, you will benefit in numerous ways:
Your produce washing operation will be more efficient.
Your produce will more free of soil.
Your produce will harbor fewer microbes.
Your water usage will decrease.
Your produce washing hours will decrease and your employee
morale will increase.
Every system is manufactured to last, with only high-quality, heavy-duty, 14
gauge stainless steel used in its construction. All electrical components
used in a Produce Soak system are of the highest quality. The faucet and
drain are designed for quick filling and emptying of the system's sink.
At Power Soak Systems, we take pride in manufacturing the Produce Soak
and are committed to standing behind our customers and products 100%.
Should you ever need assistance, please contact us directly at the factory
by dialing 800-444-9624 or fax 816-761-0544.
Produce Washing Chemicals and Antimicrobials
The produce wash product you select is best if it:
Requires a minimal wash time, ideally, two minutes or less
Requires no rinsing
Is non-corrosive when properly diluted
Is dispensed through fixed dilution rate equipment
Is FDA and/or EPA approved for both whole and cut fruit and
vegetables.
Consult your chemical provider for a suitable product.
2
Explanation of Warning Messages
Be sure to read, understand and follow all DANGER and WARNING
messages located in this guide and on the equipment.
Danger
Personal Injury and Property Damage hazard.
May result in serious injury or death.
May cause extensive equipment damage
Warning
Property Damage Hazard.
May result in property or equipment damage.
Chemical Hazard
May result in serious injury or death. Instructions, labels and
Material Safety Data Sheets (MSDSs) should be supplied
with all produce treating chemicals. The manufacturers,
importers and distributors of your treating chemicals are
responsible for providing this information.
Power Soak Systems is not a manufacturer, importer, or distributor of
antimicrobials. Power Soak Systems, Inc. will not make specific brand
recommendations these chemicals.
3
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4
Operating Instructions
Produce Soak
5
Preparing the Produce Soak
Placing the Wash Components
Begin by removing any debris left from previous batches of produce.
Disinfect all work surfaces according to the standard practices of your
institution.
6
Rib sets
Once the system is clean, the wash components can be installed. Begin
by placing a rear rib set against one of the rear corners of the sink.
Place the other rear rib sets against the back wall of the sink leaving a
finger-size gap between them.
7
When you have placed all of the rear rib sets, begin placing front rib sets
against the front wall of the sink. As with the rear rib sets, place the first
front rib set against a corner, and leave a finger-size gap between it and
the next front rib set.
8
Partitions
Next, place partitions in the gaps between the front and rear pairs of rib
sets. Make sure the partitions go all the way down and are not snagged on
the ends of the rib sets.
9
Bottom of
partition
Gap between
Continue until all three partitions are in place. It will be necessary to push
all previously placed components together to make room for the final
partition.
10
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