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Warning: never touch the bowl or lid while the machine
is operating, since they are very hot, Always use the knob
when moving the bow! lid
7.
CLEANING AND MAINTENANCE
Machine cleaning and maintenance must be performed
with the main switch set to OFF and the machine
unplugged from the mains electricity.
Warning: each time that the bowl is filled with any type
of product (food or sanitizing product), make sure that
the mixing rod is present.
Warning: before carrying out any cleaning job wait until
the machine has cooled down sufficiently.
Warning: the use of abrasive and/or metal sponges to
clean the machine or its components is completely
prohibited; only use ad amp cloth and/or non-abrasive
sponge for cleaning.
Warning: only use the cleaning brush provided to clean
the channel connecting between the tank and the tap
(see section 7.5, figure 25); never use this brush to clean
other parts.
Before performing any cleaning and maintenance
operation on the machine, wear the personal protections
(gloves, glasses,etc.), which are recommended by the
safety standards in force in the country where the
machine is used.
When performing the Cleaning and Maintenance
operations,
follow these instructions:
·
wear protection accident-proof gloves;
·
do not use solvents or in flammable materials;
·
do not use abrasive and/or metal sponges to clean the
machine and its components;
·
do not wash machine components in a dishwasher;
·
do not dry parts of the machine in a conventional
and/or microwave oven,
·
do not immerse the machine in water;
·
do not expose the machine to direct sprays of water;
·
clean only with warm water and a sanitizing product
made from sodium hypochlorite diluted in water to
obtain an active chloride concentration of
·
on completing work, make sure that all protective
covers and guards that have been removed or opened
are set back in place and properly secured.
Cleaning and sanitization are operations that must be
performed with utmost care and on a regular basis to
guarantee the quality of the beverages dispensed and
compliance with mandatory hygiene standards.
Each bowl must be cleaned and sanitized for a product
change at least every 2 days and in any case in
compliance with the current hygiene regulations in the
user's country. These operations must be made more
frequently if demanded by the char acteristics of the
product used; for further details, contact the product
supplier.
The metal, plastic and rubber materials used to make
these parts, combined with their specific shapes make
cleaning easier but do not prevent the formation of
bacteria and mould in the event of insufficient cleaning.
7.1. Cleaning and sanitation procedures
When performing cleaning and sanitation operations,
proceed as described here below:
