02-2023 6095 00 11
PERIODICAL OPERATIONS
This manual shows the potential criti-
cal points and gives the instructions
necessary to control any bacterial pro-
liferation.
On the basis of the health and safety
rules in force, the operator of the vend-
ing machine shall apply the self-control
procedures established according to
the standards of the HACCP (Hazard
-
tive.
Clean and sanitise the machine and the
parts in contact with the foodstus, as it
is described by the following paragraphs,
whenever you load products or more fre-
quently and according to the utilisation of
the machine, the inlet water quality and the
products in use.
It is necessary not only to remove any pow-
der residue from the parts outside brewers
and mixers, in particular in the funnel area,
but also to sanitise the parts in contact with
the mixer drink.
It is absolutely forbidden to direct water
CLEANING MIXERS AND FOOD
CIRCUITS
Whenever products are loaded and/or
weekly or more frequently, according to the
use of the machine, the inlet water quality
and the products in use, sanitise the mixers.
The parts to be cleaned are: powder de-
posit drawers, mixers and the conduit in-
tended to dispense instant drinks
It is absolutely forbidden to use water
3
5
2
1
6
4
Fig. 9
1. Powder funnel
2. Splash-guard ring
3. Water conveyor
4. Mixer impeller
5. Powder port
6. Rear cover
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