AVALON GALLERIA Rev. 8 04/2013
INSTALLATION AND SERVICE MANUAL for AVALON
Galleria and Quatro
33
www.cafection.com
(800) 561-6162
Cleaning & Sanitizing
5.2
Cleaning and sanitizing instructions
It is important to clean and sanitize this equipment on a regular basis in order to maintain the highest
beverage quality.These regulations require that all parts in contact
with food be cleaned and sanitized regularly and that hands be cleaned before handling these parts or
other commodities such as cups and stirs.
Cleaning and sanitizing should be done in separate steps as prescribed by health regulations and good
industry practice.
Cleaning:
Cleaning means “Making free of visible soil, stains or impurities”. This also means
removing food soils, oil or mineral deposits that could alter the beverage taste or
appearance, and therefore its quality
Sanitizing
Sanitizing means application of measures designed to protect public health. This is done
by reducing bacteria remaining on the surface after it has been cleaned.
There are two sanitation methods:
1) Chemically, the part can be treated with a bactericidal compound to remove bacteria;
2) With hot water of at least 212 °F, the bacteria can be killed if the temperature of the part is
raised high enough.
Always unplug the unit before cleaning the unit with water.
For the sanitation process to work effectively, the part must be cleaned and free of all
visible food soil, completely rinsed and preferably air dried. Wiping with towels or cloths can
recontaminate sanitized food-contact surfaces. Therefore, we recommend to air dry sanitized
food - contact surfaces and not wipe dry.
FREQUENCY:
There are two important variables that need to be considered when evaluating cleaning and
sanitizing frequencies:
· Product consumption
· Water quality
Since the expected customer usage may vary for one location to another, the cleaning and
maintenance is recommended upon the given time lines or cycle counts, which ever comes
first. Note that these are intended as a guideline to ensure a part does not go without cleaning.
We recommend you verify each part listed in this section upon each visit and that they be
cleaned as needed.
5.3
Recommended cleaning tools
In order to perform the following cleaning procedure effectively, we recommend that you have
at least the following tools:
· Pail or bucket
· Small tube brush, suitable for food-contact surfaces and hot water
· Medium size long and flexible brush, suitable for food-contact surfaces
· Medium brush for coffee grounds, suitable for food-contact surfaces
· Disposable towels, wet-strength and lint-free
· Mild nonabrasive detergent for exterior cleaning
· Urn cleaner packets for coffee parts
· Spare parts if extensive cleaning is to be done at the shop
· Garbage bags for the waste bin
