1
2
3
English
12 EN
19. Cleaning and maintenance
Cleaning dispensing unit
This operation must be made on all the groups at the
end of each working day
1) Using a brush, clean the cover gasket.
,QVHUWWKHUXEEHUGLVNLQWRWKH¿OWHUKROGHUZLWKLWV¿OWHU
3) Pour in a packet or dosing cupful of detergent powder
,QVHUW WKH ¿OWHU FDUULHU LQWR WKH JURXS DQG SUHVV WKH
selection button. After a few seconds, press the STOP
button. Repeat this operation a few times.
5HPRYHWKH¿OWHUKROGHUDQGFOHDQWKHVKRZHUZLWKD
sponge.
)OXVK HDFK GLVSHQVHU XQLWZLWKZDWHU IRUDERXW
seconds.
Grille and Drip Basin
Remove the grille from the basin, extract the grille sections
and complete the cleaning operation under running water.
Discharge Basin
At the end of the working day, pour about a liter of hot water
into it to remove any discharge residues.
Bodywork
Use a soft cloth and cleaning products WITHOUT ammonia
or abrasives, removing any organic residue present in the
work area.
N.B. Do not spray liquids into the panel slots.
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 make the
materials in contact with food unsuitable.
'RQRWUHPRYH WKH¿OWHU KROGHUGXULQJ FRIIHH
dispensing.
Filter-holders
1) Put a liter of cold water in a suitable container and add
detergent.
5HPRYHWKH¿OWHUVIURPWKH¿OWHUKROGHUV
6RDNWKH¿OWHUVDQGWKH¿OWHUKROGHUVLQWKLVVROXWLRQIRU
DERXWPLQXWHV
4) Remove any residue with a sponge and rinse well with
cold water.
3ODFHWKH¿OWHUVEDFNLQWKH¿OWHUKROGHUPDNLQJVXUH
WKDWWKHDQFKRULQJVSULQJRIWKH¿OWHULVLQLWVVORW
Steam and hot water dispensing pipes
Using a clean sponge, wash with hot water removing any
organic residue present. Rinse carefully.
To clean the inside of the steam nozzle, follow these steps:
Turn the nozzle towards the cup tray and carefully activate
steam dispensing at least once.
To Next Page
Loading...
