76
User Manual WMF 1200 S
HACCP cleaning schedule
HACCP cleaning schedule
Only use cooled UHT milk, to prevent health risks due to bacteria.
For Choc and Topping, use only products that have not exceeded their expiration date.
Cleaning steps:
Date
Cleaning steps
Signature
Date
Cleaning steps
Signature
Time
Time
1
2
3
4
1
2
3
4
1.
17.
2.
18.
3.
19.
4.
20.
5.
21.
6.
22.
7.
23.
8.
24.
9.
25.
10.
26.
11.
27.
12.
28.
13.
29.
14.
30.
15.
31.
16.
1. Run the cleaning program
w
Cleaning instructions
2a. Clean the milk foamer (combi spout)
w
Cleaning instructions
2b. Daily cleaning
w
Cleaning instructions
3a. Clean the milk system and change out the combi spout after 4 hours
of operation time (absolutely required for a low number of dispense
cycles, or if milk is not cooled)
3b. Weekly mixer cleaning and regular product hopper cleaning
(Care chapter)
4. General machine cleaning
Month
Year
Keep milk cool.
•
Always have a new cooled milk pack handy.
•
If cooling is not used during operation, then the
milk must be used up very quickly. Cool the milk
occasionally if needed.
•
If little milk is used, cooled milk must be placed in
the refrigerator again during operation.
At commencement of operation milk
should be at approx. 6–8 °C.
WMF offers a range of refrigeration
options (e.g., WMF countertop
coolers).
