ENCORE VENTI Rev. 3 2021-10
www.cafection.com 800-561-6162
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SERVICE & INSTALLATION MANUAL for Cafection's Encore Venti
7.3
Cleaning and Sanitizing Instructions
It is important to clean and sanitize the machine on a regular basis. In order to maintain the
highest beverage quality and to ensure the customers’ safety, all parts in contact with food must
be cleaned and sanitized regularly. Hands must be washed before handling any parts or other
commodities such as cups and stirrers.
Cleaning and sanitizing should be done in separate phases as prescribed by health regulations and
hygiene standards of the industry.
Cleaning:
Remove any visible soil, stains or impurities, including food soils, oil or mineral deposits
that could alter the beverage taste and quality.
Sanitizing:
Sanitizing ensures the customers’ health safety by killing bacteria remaining on the
surfaces after cleaning.
There are two (2) sanitation methods:
1. Chemical antibacterial treatment.
2. Hot water treatment (between 170 °F and 212 °F).
Always unplug the unit before cleaning the machine. DO NOT spray water on
electrical parts.
For the sanitation process to work effectively, the parts must be cleaned and free of visible soil
before sanitizing them. The sanitized parts must then be completely rinsed and air dried. Wiping
the parts with towels or cloths might lead to recontamination of sanitized food-contact surfaces.
Frequency
Two (2) important variables need to be considered when evaluating the cleaning and sanitizing
frequency:
- Product consumption.
- Water quality.
The expected customer usage varies from one location to another. It is therefore
recommended to follow the cycle counts in order to prevent omissions. It is also
recommended to verify each part listed in this section upon each service visit and
clean them as needed.
C
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San
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