7 Cleaning and care
Hot beverage vending machines must be cleaned and
maintained according to the general rules of cleanliness and
hygiene (HACCP regulation), like all food preparation equipment.
Always use soft cleaning tools such as sponges, brushes,
brushes and disposable wipes for cleaning. If possible, do not
use cleaning agents.
However, if you consider it necessary to use dishwashing
detergent or liquid soap, the cleaned parts must then be rinsed
very thoroughly with clear water. It must be ensured that all
cleaning agent residues are removed.
For the sake of hygiene, the interior and exterior should be
cleaned regularly, at the latest every two days.
7.1 Cleanliness and hygiene
The cleanliness of the vending machine is subject to the operator
and must be monitored by him. If maintenance and cleaning work
on the machine is assigned to third parties, the operator must
supervise the proper performance of all activities as described
here.
When handling the hot beverage vending machine, the general
hygiene requirements must be observed:
Wash hands and disinfect well before handling food.
Only use food-safe cleaning agents approved by the
manufacturer for cleaning the machine:
o Cleaning tablets Gerhardt ESX Brewing group
Part No.: 9003
After cleaning, parts that come into contact with food must
not be touched.
Avoid sneezing or coughing when handling open foods.
Opened products must be properly closed and stored
safely.
Product residues must be removed.
Store products separately, cool and dry.
Avoid direct contact with the product.
We recommend inserting a coffee grounds container bag
into the coffee grounds container to empty the coffee
grounds container more quickly.
A basic prerequisite for hygienically perfect beverage quality is
conscientious cleaning according to prescribed cleaning intervals
( “Cleaning list” on page 50).
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