\n

Safety

\nAll running-water Dipwell meet the U.S. Food and Drug Administration (FDA) requirement 3-304.12 for In-Use Utensils, Between-Use Storage. All NSF-Certified dipwells and parts meet the product sanitation standards of the National Sanitation Foundation (NSF). \n

Operation

\nAll Dipwells (except the Eco-Scoop Shower Bundles) are meant to have water flowing through the well, filling to and then draining through the overflow pipe.  This movement of water takes ice cream and other food residue from the food-serving implement and washes it away because of the constant flow. \n \nThe quantity of water can be controlled by inserting the red restrictor (optional part, sold separately).  Beyond this, the barrel valve can be used like a spigot to reduce water flow, even if a red restrictor is not in place.  Actual water usage depends on a number of factors, such as whether the water restrictor is in place, your barrel valve setting, and the water pressure of your facility. \n \nBy quickly washing the scoop or paddle in the Dipwell, and tapping it on the rubber rim, there are no unwanted flavors mixed together either in the ice cream can or the customer’s product. Excess water that may remain on the scoop or other implement should be tapped off on the black rubber rim on the top edge of the dipwell.  This prevents ice crystals from forming in the ice cream tubs. \n

Cleaning

\nAll Dipwells are made from either 24 or 22 gauge stainless steel (like other good quality kitchen cookware and serving dishes).  As such, it can be easily cleaned by the use of a steel wool pad.  This removes any buildub of residue when done on a daily basis and keeps the Dipwell clean and attractive to the customer and sanitary for ongoing use.  The 10″ and 20″ Deep Drawn Dipwells can even be removed and placed in a dishwasher! \n \n