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To ensure hygiene:
- Use disinfectants
For cleaning:
-
Use detergents and/or detersive products
The purpose of the disinfectants is to destroy any surface bacteria which
may be present. The detergents act to eliminate the dirt. Products exist
on the market which are both detergents/disinfectants and are usually
sold at the chemist's.
On application of the HACCP certain hygienic regulations are laid down
for company self-checking procedures concerning :
-
Cleaning of the premises
-
Product transportation
-
Machinery maintenance
-
Waste disposal
-
Drinking water procurement
-
Personnel hygiene
-
Food product characteristics
-
Personnel training
-
(Directive 93/43 CEE)
The cleaning operations may be undertaken:
1 at the site of installation of the automatic distributor
2 at the premises of the company that provides the service
Example of a recommended cleaning procedure of a hot drink auto-
matic distributor:
The person responsible for machine hygiene, before opening the distributor
must check the cleanliness of the surrounding environment and put up a sign
to tell any potential consumers that:
-
the machine is "out of use as maintenance is in progress"
-
it is important that the person responsible for cleaning never has to in-
terrupt his work in order to operate the machine.
6.1.2
Periodic cleaning by the maintenance technician
First step: disposal of the waste inside the waste bins (used cups, stirrers,
paper, tissues etc).Once the waste has been disposed of it is possible to
clean the surrounding area.
-
elimination of the coarse dirt
-
disinfecting of the flooring and walls of the area surrounding the machine
up to a radius of 1 metre around the distributor
-
once this is complete proceed with opening the distributor.
6.1.3 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 6.1.1.
Operate as follows:
-
clean all the visible parts in the dispensing area. (Fig. 6.1 e Fig. 6.2)
remove and clean carefully:
– funnels and powder chutes (Fig. 6.3-pos.1)
– water funnel (2), mixing bowls (3) whipper assembly (4)
– silicone water dispensing tubes.
– dispensing chamber (Fig. 6.4)
– coffee funnel and chute (Fig. 6.5)
Before effecting the re-assembly operations clean all the elements carefully.
– remove all coffee powder residue; the unit can be removed from its hou-
sing to make the task easier (Fig. 6.6)
– empty the waste liquids bin clean it and/or substitute it (Fig. 6.7).
– substitute the coffee spent grounds container (coffee in beans versions)
(Fig. 6.8).
Last step: coin collection.
6.1.4
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. 6.1-6.2).
6.1.5 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 4.5 (first installation).
6.2 Recommended maintenance
Bianchi Vending spa guarantees the proper operation of its
distributor 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 sani-
tizing liquid.
Empty the coffee ground collecting
tank and wash it with sanitizing liquid
Remove all containers and clean with
a wet cloth all container supporting
parts, as well as the bottom and the
outside of the distributor, in particu-
lar the delivery area; then proceed
to sanitization.
* Sanitization kits including plastic
parts for the passage of pulverized
or liquid product (cups, pipes, de-
livery flange, nozzles,...). For any
further information, please contact
directly our offices.
* Bianchi Vending has prepared specific kits expressly designed for every
distributor mode
6.2.1 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 distri-
butors' 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 4.5.2.
Cappuccino maker - Maintenance
DAILY MANUAL WASHING
The software controlled washing cycles are not enough for optimal cleaning.
To prevent the formation of clogging by the milk, you are strongly recom-
mended to clean the cappuccino maker and the pipes once a day, especially
when the cappuccino maker is used sporadically.
Disconnect the pipe from the cappuccino maker (Fig. 6.9), press the solenoid
valve and extract it for cleaning (Fig. 6.10).
Remove the cappuccino maker from its support (Fig. 6.11).
Remove each component of the cappuccino maker by pressing gently (Fig.
6.12) and wash them thoroughly with warm water (Fig.6.13).
CLEANING THE MILK CONTAINER
Wash the milk jug thoroughly (Fig. 6.14 posn. A) and the refrigerator com-
partment (B), thoroughly using a suitable cleaning product.
6.2.2 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. 6.15, unscrew knob A, rotate lever B
(Fig. 6.16) and then remove the entire coffee unit.
17
ENGLISH
TIME / No.of COUN
20000 COUN
EVERY
EVERY
OR MAX
DAY
WEEK
EVERY
MONTH
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