Faema FAEMINA - Cleaning and Maintenance; Cleaning The Unit

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English
13. 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tablet(3)
COFFEE GROUP
√
• brush(1)
BOILER WATER CHANGE
√ √
FILTER HOLDER
√
• container (4)
• detergenttablet (3)
• sponge (5)
STEAM PIPE
√ √
• container (4)
• 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)
WATER TANK
√
• sponge (5)
CUP TRAY SURFACE
√
• sponge (5)
CLEANING THE UNIT
- This operation must be carried out at the end of each working day
Thepurposeoftheushingcycleistoremovealltracesofgreaseandscalingdepositedwhentheco󰀨eeisdispensed.
Failuretoushoutthecircuitwillallowthesedepositstosolidify.Thiswillimpairthequalitativeperformanceoftheco󰀨ee
circuit.
NOTE:thefollowingoperationsmustbecarriedoutwhenthemachineisonandpressurized.
ATTENTION, RISK OF SCALDING: During the wash cycles, hot water and steam will exit from the groups.
02_FAEMINA_USA.indd 1802_FAEMINA_USA.indd 18 26/09/2022 15:09:2626/09/2022 15:09:26