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6.4 MAINTENANCE (Touch version)
Maintenance is performed by pressing the key 'Service'.
In line 1 "Maintenance xxx" will be displayed , where xxx displays the boiler
temperature, and in line 2 the possible detected alarms.
Pressing twice the key Service, the stand by heating phase will be bypassed,
allowing you to perform test selections even on non regimen temperatures.
Pressing a key the slave boiler temperature will be displayed in scroll.
The maintenance panel has the following functions:
7.0 MAINTENANCE AND INACTIVITY
7.1 Cleaning and Loading
So as to guarantee the correct functioning of the distributor during
time it is necessary to effect some operations periodically, some of
which are indispensable for the observance of the health standard
norms. These operations must be done with the distributor open and
switched off. The cleaning operations must be effected before the lo-
ading of the products. In order to guarantee normal operation, the machine
must be installed in areas that the environmental temperature is between a
minimum of +5°C and a maximum of +32°C end humidity of not over 65%.
Must not be installed in places where cleaning is done with water hoses (e.g.
industrial, civilian and similar kitchens).
Do not use water jets to clean the machine.
7.1.1 Recommended maintenance
Bianchi Industry guarantees the proper operation of its distri-
butor over time only with a preventive maintenance carried out
in compliance with the provisions listed below:
TYPE OF INTERVENTION
Softener regeneration
(*Resins)
Replacement of piston equipped
with filters and gask
Replacement of entire coffee
group
Decalcification of espresso boiler
and solenoid valves
Replacement of grinders
Decalcification of instant drink
boiler and solenoid valve
Solenoid valve cleaning, seal
replacement and lubrication
Overall vacuum bell cleaning
* if not otherwise recommended by the softener supplier.
7.1.2 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.
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 7.3.1.
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)
– canal água (2), camara miscelação (3), ventainha de misturagem (4) e
anel (5).
– silicone water dispensing tubes.
– dispensing chamber (Fig. 7.4)
– coffee funnel and chute (Fig. 7.5)
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. 7.6)
7.1.4
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.
23
ENGLISH
No. of COUN
5.000
10.000
20.000
30/40.000
70/80.000
Publicidad
