BIANCHI VENDING SIRIO FRESH BREW, Manual

Page: 37 / 45

37
SIRIO
1
1
2
3
4
Fig.9.1
Fig.9.2
9.0 MAINTENANCE AND INACTIVITY
9.1 Cleaning and Filling
In order to ensure the efficient operation of the distributor
over time, certain periodic operations must be undertaken,
some of which are essential in order to comply with the
current health regulations in force. These operations,
unless otherwise stated, are to be undertaken with distributor
open and switched off. The cleaning operations must be undertaken
before filling the dispenser with products. In order to guarantee
normal working efficiency, the machine must be installed in areas
with an environmental temperature of between –1°C and +32°C
and with a humidity level of not over 70%.
The distributor cannot be installed in places in which water jets
are used for cleaning (ie. Catering kitchens) on contact with food
products. The necessary elements for these operations are clean
brushed and cloths and drinkable water for cleaning.
9.1.1 Procedure for distributor cleaning
Recommended equipment:
For those responsible for filling up and maintenance of the machine
the recommended equipment is as follows:
- Tool carrier case;
- Clean uniform;
- Disposable gloves;
- Clamp for closing the straws;
- Roll of kitchen paper;
- Wood or plastic stick;
- Bottle of detergent;
- Desinfizierungsmittel;
- “Distributor out of action” sign;
- Small table for resting items (optional).
Never use:
- Sponges, scourers, cloths;
- Brushes;
- Screwdrivers or metallic objects.
To ensure hygiene:
- Use disinfectants.
For cleaning:
- Use detergents and/or cleansing agents
The purpose of the disinfectants is to destroy any surface
bacteria which may be present. The detergents act to elimina-
te the dirt.
Products exist on the market which are both detergents/
disinfectants and are usually sold at the chemist’s.
On application of the HACCP certain hygienic regulations are
laid down for company self-checking procedures concerning:
- Cleaning of the premises
- Product transportation
- Machinery maintenance
- Waste disposal
- Drinking water procurement
- Personnel hygiene
- Food product characteristics
- Personnel training
- (EEC 93/43 Directive)
The cleaning operations may be undertaken:
1 at the site of installation of the automatic distributor;
2 at the premises of the company that provides the service.
Example of a recommended cleaning procedure of a hot
drink automatic distributor:
The person responsible for machine hygiene, before opening the
distributor must check the cleanliness of the surrounding
environment and put up a sign to tell any potential consumers
that:
- the machine is “out of use as maintenance is in progress”;
- it is important that the person responsible for cleaning never
has to interrupt his work in order to operate the machine.
9.1.2 Periodic cleaning by the maintenance technician
First step: disposal of the waste inside the waste bins (used
cups, stirrers, paper, tissues, etc.). Once the waste has been
disposed of it is possible to clean the surrounding area.
- elimination of the coarse dirt;
- disinfecting of the flooring and walls of the area surrounding
the machine up to a radius of 1 metre around the distributor;
- once this is complete proceed with opening the distributor.
Fig.9.3
9.1.3 Daily cleaning
The purpose is to avoid the risk any bacteria building up in the
zones in contact with food products. Clean brushes and cloths are
necessary as well as drinkable water for cleaning.
Proceed as follows:
- clean all the visible parts in the dispensing area. (Fig. 9.1 and
Fig. 9.2).
Remove and clean carefully:
- funnels and powder chutes (Fig. 9.3 -pos. 1);
- water funnel (2), mixing bowls (3) whipper assembly (4);
- silicone water dispensing tubes;