Recommended Maintenance - BIANCHI VENDING GAIA STYLE Manual De Uso

7.1.3 Daily cleaning recommended
The objective is that to avoid the creation of bacteria in the food zone areas.
For all cleaning operations follow the instructions indicated in para-
graph 7.1.1.
Operate as follows:
- clean all the visible parts in the dispensing area. (Fig. 7.1 e Fig. 7.2)
remove and clean carefully:
– funnels and powder chutes (Fig. 7.3-pos.1)
– water funnel (2), mixing bowls (3) whipper assembly (4)
– silicone water dispensing tubes.
– dispensing chamber (Fig. 7.4-7.5)
– coffee funnel and chute (Fig. 7.6)
Before effecting the re-assembly operations clean all the elements carefully.
– remove all coffee powder residue; the unit can be removed from its hous-
ing to make the task easier (Fig. 7.7)
– empty the waste liquids bin clean it and/or substitute it (Fig. 7.8 - 7.9).
– substitute the coffee spent grounds container (coffee in beans versions)
(Fig. 7.10).
Last step: coin collection.
7.1.4 Weekly cleaning
Remove all the containers and clean with a wet cloth all the container sup-
port parts, as well as the bottom of the distributor and the outside of the
distributor, in particular the dispensing area. (Fig. 7.1-7.2).
7.1.5 Product loading
When necessary provide for the loading of the products and/or consumption
materials of the automatic vending machine. For these operations please refer
to the operations described under chapter 4.6 (first installation).

7.2 Recommended maintenance

Bianchi Industry guarantees the proper operation of its distribu-
tor over time only with a preventive maintenance carried out in
compliance with the provisions listed below:
TYPE OF INTERVENTION
Remove and wash all visible parts in
the delivery area with sanitizing liquid.
Empty the liquid ground collecting
buckets and clean them with sanitiz-
ing liquid.
Empty the coffee ground collecting
tank and wash it with sanitizing liquid
Remove all containers and clean
with a wet cloth all container sup-
porting parts, as well as the bottom
and the outside of the distributor,
in particular the delivery area; then
proceed to sanitization.
7.2.1 Ordinary and Extraordinary Maintenance
The operations described in this section are purely indicative as they are
tied to variable factors such as the water hardness, humidity, products
used and workload, etc.
For all operations that require the disassembly of the distribu-
tors' components, make sure that the latter is switched off.
Entrust the operations mentioned here below to qualified personnel.
If the operations require that the distributor be switched on, entrust them
to specially trained personnel.
For more complicated interventions, such as removing the lime build-up in
the boilers a good knowledge of the equipment is necessary.
Monthly effect the debacterisation of all the parts in contact with food sub-
stances using chlorine based solutions following the operations already
described under chapter 4.6.2.
7.2.2 Coffee group maintenance
Monthly extraction of the unit and thorough rinsing in hot water is recom-
mended.
The necessary requirement for this operation is that the coffee unit is in
idle position.
Then detach the pipe indicated in Fig. 7.11, unscrew knob A, rotate lever B
(Fig. 7.12) and then remove the entire coffee unit.
TIME / No.of COUN
20000 COUN
EVERY EVERY OR MAX
DAY WEEK EVERY
MONTH




Every 5000 vends and anyhow monthly, it is advisable to lubricate all the
mobile parts of the group, using silicone grease for alimentary use (Fig. 7.13):
– lower filter piston (1)
– connecting bar (2)
– piston guide (3)
Every 10000 vends we advise to substitute the gaskets and the filters.
– gaskets
– Loosen the screw (Fig. 7.14), wash the filter and replace if necessary.
– re-assemble everything in the inverse order.
COFFEE MACHINE TIMING CHECK PROCEDURE
Ensure that during the idle state, the rotating index is aligned with the stage
index (see fig.7.15)
Ensure that during the delivery stage that the rotating index is not more than
1.5 mm in advance of the delivery reference point (the rotating index must
be at a delivery position of between 0 and 1.5 mm from the delivery point).
7.3 Regulations
7.3.1 Dosage and grinding regulations
The distributor is supplied regulated with standard values and i.e.:
– TEMPERATURE of the coffee in the cup of about 78°C for 38 cc of dispensed
product
– TEMPERATURE of the instant products in the of about 73°C
– grams of coffee powder, about 7,0 grams
– Soluble powder basic weight according to what is stated on product
packaging.
In order to obtain the best results with the product used we advise to check:
- Ground coffee gram weighting: vary the quantity using the knob positioned
on the measuring device (Fig.7.16).
Each notch of the regulation knob corresponds to a value of 0.05 grams.
By turning in a clockwise sense the amount decreases.
By turning in an anti-clockwise sense the amount increases.
The variation in the product can be controlled by means of the reference
notches on the body of the measuring unit (see figure 7.16)
Coffee pellets must be have a compact consistency and be slightly damp.
– Regulation of the degree of grinding. Turn the screw (fig.7.17) to obtain
the desired results.
Turn clockwise for fine grinding, turn anti-clockwise for coarser grinding.
After regulation, three product regulations must be carried out in order to
assess the efficiency of the regulation, the finer the granules the greater
the time required for product delivery.
7.3.2 Regulation of the instant solenoid water delivery valves (version
soluble only)
In the case of soluble products you can regulate the quantity of water and
the powder dosage electronically by varying the standard parameter, accord-
ing to the procedure indicated in chapter 6.0 SOFTWARE INSTRUCTIONS.
Due to problems caused by the formation of lime scale the instant solenoid
valves can have a reduced water delivery.
7.4 Inactivity
If the automatic vending machine remains inactive for a long time it is neces-
sary to perform some prevention operations:
– disconnect the machine electrically and hydraulically.
– empty completely the instant boiler and the floater reservoir removing
the plug located on the hose along the drain chute.
– Put the plug back in once the draining has been done.
– unload all the product from the containers
– perform a thorough cleaning of all the parts in contact with food substances
according to what has already been described.
– empty the liquid waste bin carefully
– eliminate the spent grounds bag
– clean with a cloth all the internal and external surfaces of the machine.
– protect the outisde of the machine with a plastic film wrapping or bag.
– stock in a dry and protected place where the temperature is not less than
1° C.
After a long period of inactivity repeat the initial installation pro-
cess.
8.0 DISMANTLEMENT
Proceed with the emptying of the products and of the water as described in
the previous paragraph.
For the dismantlement we advise to disassemble the machine dividing the
parts according to their composition (plastic, metal etc.).
Subsequently entrust to specialised companies the parts divided in this
manner.
Attention! Check that the machine disposal is perfomed with respect of
environmental rules and according to the regulations in force
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ENGLISH