NW Global Vending – TECHNICAL MANUAL
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New dispenser “KORO”
07/10/2005
page 40 / 42
Daily Cleaning And Hygiene - espresso Version
(Expected time 6 minutes)
Remove the dispensing compartment and the tray,
slide out the internal tank. Clean and rinse the
components thoroughly under current water, empty
and rinse the tank
(FIG. 1 – FIG. 2)
Remove the coffee grounds container, empty it and
rinse it thoroughly
(FIG. 3)
Remove the drip tray located under the mixer, rinse
it and eliminate any residue
(FIG. 4)
Slide out the external mixer assembly and
disassemble it
(FIG. 5 – 6 )
, clean and rinse out
thoroughly all residue.
Remove the brewer unit, clean and rinse with hot
water
(FIG. 7 – 8)
.
Reassemble all parts, taking care not to touch with
your hands any parts that come into contact with
food.
Carry out a mixer automatic wash cycle according to
the pre-set procedures.
Close the door and make some test selections.
NB: In order to speed up the operations, it is
advisable to replace with components that were
already cleaned and sanitised at the workshop, and
take to the workshop the dirty components for
cleaning and sanitising. The cleaning and hygiene
operations must be carried out the evening, after the
machine use, or the next morning before starting to
use the machine.
Fig. 1
30 – DAILY CLEANING AND HYGIENE PROGRAM
Fig. 2
Fig. 3
Fig. 4
Fig. 7
Fig. 8
Fig. 5
Fig. 6
