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Version 3.3 / November 2016
3.6 General technical servicing
After the installation of the vending machine it necessary to carry out complete disinfection of all water
tracts and other components that come in contact with the food products, to kill all bacteria that might grow
inside during storage.
The sanitation and hygiene norms require the vending machine operators to carry-out complete clean-
ing and disinfection of equipment and materials, which come in contact with the food products.
The operator must conduct technical servicing of the equipment to prevent the growth of hazardous
bacteria, no less than once a week or even more frequently depending on the operating conditions of the
vending machine, its location and water quality.
It is recommended to use suitable washing materials, which are permissible for use in the food industry.
Please note that some of the vending machine’s components might be damaged because of the use
of unsuitable washing materials. The manufacturer of the machine bears no responsibility for damage
caused by the use of unsuitable chemical or toxic substances.
Always disconnect the vending machine from the power mains, before starting technical service or
change of components.
Following is the list of equipment, which should be cleaned during technical service of the machine:
•
Removable mixer heads (funnels) and tracts used for dispensing instant drinks (cleaning and disinfection)
•
Pipes and nozzles used for dispensing drinks (cleaning and disinfection)
•
Discharging chute for sugar (cleaning and disinfection)
•
Dispensing area: plastic parts, tray with grill (cleaning and disinfection)
•
Cup holder (cleaning and disinfection)
•
Discharge heads of instant ingredient containers (cleaning and disinfection)
•
Outer parts of espresso group (cleaning and disinfection)
•
Waste container (cleaning and disinfection)
•
Coffee disposal tract (cleaning and disinfection)
•
Cleaning of the vending machine’s body from outside and inside (cleaning and disinfection)
3.6.1 Cleaning and disinfection
3.6.2 Periodic technical service
It is necessary to clean and disinfect the internal tracts used for supplying food products, once a year
or more frequently, depending on the operational conditions and used water, according to the following
procedure:
•
All components, which come in contact with the food products, including pipes, must be disconnect-
ed from the equipment and dismantled into constituent parts;
• All residues and visible stratifications must be removed using, if necessary, sponges and brushes;
•
The components must be immersed in disinfectant for 20 minutes;
•
The inner surfaces of the equipment must be cleaned with disinfectant;
•
You must nicely wash all components under running water and then all of the components must be
reassembled;
•
Remove loose ingredient containers from the unit;
•
Remove product discharge nozzles and remove endless screws from the rear of the containers;
•
Clean all parts using water solution of chlorine detergent and nicely dry them all.
