(4) (5) (6)
(1)
(2)
(3)
English
19 EN
18. Cleaning and maintenance
For correct application of the food safety system (HACCP), please follow the instructions in this paragraph.
Washing must be carried out using original “Service Line” products; see details on the last page. Any other
product could compromise the suitability of the materials which come into contact with food products.
GENERAL OVERVIEW OF CLEANING INTERVALS
EVERY
USE
DAILY WEEKLY
WHEN
NECESSARY OR
REQUESTED
VIA SW
TOOLS TO USE
COFFEE CIRCUIT
¥¥
• brush (1)
• rubber disk (2)
• detergent powder (3)
COFFEE GROUPS
¥
• brush (1)
BOILER WATER
CHANGE
¥¥
FILTER HOLDER
¥
• container (4)
• detergent powder (3)
• sponge (5)
STEAM PIPE
¥¥
• sponge (5)
AUTOMATIC STEAM
PIPE
¥¥
• sponge (5)
WATER PIPE
¥
• sponge (5)
GRILLE AND BASIN
¥
• sponge (5)
DRAINING TRAY
¥
• container (4)
• sponge (5)
BODYWORK
¥¥
• soft cloth (6)
CUP TRAY
SURFACE
¥
• sponge (5)
See the relevant sections on the following pages for details about cleaning.
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