70 02-2023 6095 00
PERIODICAL OPERATION
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 provisions of the HACCP (Hazard
-
tive and the national laws.
Clean and sanitise the whole circuit and the
parts in contact with the foodstus at least
every year or more frequently, according
to the utilisation of the machine or the inlet
water quality.
SANITISING
-remove all the components in contact with
the foodstuffs, including tubes, from the
machine and disassemble them in all their
parts;
-remove all visible residues and films me-
chanically by using pipe cleaners and
brushes, if necessary;
-the components shall be immersed into a
sanitising solution for at least 20 minutes;
-the internal surfaces of the equipment
shall be cleaned by using the same sani-
tising solution;
-rinse abundantly and reassemble the vari-
ous parts.
once again, sanitise the machine after
having assembled all the components,
as it is described by chapter “Sanitising
mixers and food circuits”.
Fig. 42
1. Rear cover
2. Powder funnel
3. Splash-guard ring
4. Water conveyor
5. Mixer impeller
6. Powder port
7. Water inlet nozzle
8. Stuffing gasket
9. Mixer fastening flange
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