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15
Cleaning and Maintenance
Interval
Flushing
once a week
or
once a day for dispensers for
additional delivery of cold
drinks (café cool)
Cleaning and flushing
once a week
Maintenance Schedule ( Danger of injuries because of sharp edges and hot water)
Type of work
Any parts that come into contact with the product are flushed
with hot or cold (in case of café cool delivery) water.
For dispensers for additional delivery of cold drinks (café cool):
For hygienic reasons small amounts of drink concentrate are
dosed during the flushing procedure. Therefore there will
always be hints of drink concentrate in the water, which is
dosed during flushing.
The display will prompt you step by step through the flushing
procedure.
Flushing takes less than 1 minute.
Any parts that come into contact with the product are removed
from the dispenser. They are cleaned outside the dispenser
with a special cleaning agent or they are replaced by parts
from an exchange kit and are then fitted to the dispenser.
The display will prompt you step by step through the cleaning
procedure.
Cleaning and flushing will take approx. 2.5 minutes.
A special cleaning agent must be used for
cleaning, which is approved by the food
industry.
Do not use any scouring agents for
cleaning.
Under all circumstances observe the
instructions concerning dosing and
handling given on the packing of the
special cleaning agent.
It is recommended to have a special
container at hand for cleaning.
All items of the schedule mentioned below must
be carried out in the indicated intervals,
otherwise the guarantee will be null and void.
Make sure that all components are
installed correctly after cleaning.
When replacing the product packs (BIB)
pay particular attention to the
instructions on the packing of coffee,
tea, milk, and cocoa containing
beverages.
CLEANING AND MAINTENANCE
GENERAL NOTES
For hygienic and technical reasons, the
dispenser must be cleaned regularly. The
intervals are defined in the program settings.
There are two different cleaning procedures
(Flushing and Cleaning & Flushing), which
must be carried out in different intervals:
1. Flushing
The procedure must be carried out
once a week
or
for dispensers for additional delivery
of cold drinks (café cool)
once a day
2. Cleaning and Flushing
The procedure Cleaning and Flushing
must be carried out once a week.
The cleaning times can be set by the
service technician or the operator in
accordance with individual requirements.
It is recommended to carry out the
cleaning procedure inbetween, if
required.
If one of the cleaning procedures has not
been carried out in time, the drink
delivery would automatically be blocked.
Hot or cold (in case of café cool delivery)
water can then be dispensed only.
15


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