Mini 230V and 400V
1. Pour around 1.5 litres of warm water into a container.
2. Place this beside the machine and hang the suction tube in the water. Ensure that
the external part of the tube which touches the cream is also in the water.
3. Now pump the water through the tube system using the manual button. Shortly
stopping and restarting the manual button increases the cleaning effect.
4. Now fi ll the container with around 1.5 litres of the hottest possible water (50 - 80 °C),
add two measuring caps of Mussana Mikroclean disinfectant (approx. 40 ml) and
pump the cleaning solution through the machine. Shortly stopping and restarting the
manual button increases the cleaning effect.
5. Fill the cream container with around 1.5 litres of cold water and then pump this
through the machine. Shortly stopping and restarting the manual button increases
the cleaning effect.
6. Check that the garnishing tube, air regulator and suction tube are clean and re-clean
individual parts again if necessary.
7. Wipe the machine casing with a damp cloth and polish dry.
8. If the machine is not used for a longer period of time (1 week), please dismantle the
whipping system and leave it to dry.
INFORMATION ON CLEANING
6
Caution:
If you work with your Mussana Mini Machine in a cold room, the
unit should be cleaned once a day. For cleaning and disinfecting,
please use the Mussana disinfectant, as this product also guarantees
thorough cleaning of the machine under the strict preconditions of DIN
10507 for whipping cream machines. If you work with your machine in
warm areas (e.g. in a bakery or similar) and have long breaks between
working times, cleaning is to be done before each new batch.
G
To Next Page
Loading...