Azkoyen CAPRICCIO, Техническое руководство

Страница: 17 / 19

10087 UK 09 - 2004
Technical information: M02 / CAPRICCIO 17
5. CLEANING AND MAINTENANCE
Cleaning is an important part of the maintenance in order to guarantee an adequate level of
hygiene of the grinder.
Maintenance is an important factor to achieve optimum performance from the equipment.
5.1. CLEANING PROGRAMME
ˆ
Daily
Ô
Residue tray . Use warm soapy water to clean or put in a dishwasher.
Ô
Coffee presser . Wipe with a clean damp cloth.
ˆ
Monthly
Ô
Coffee bean hopper . When empty, wipe with a clean damp cloth inside and out.
Never submerge the grinder any liquid
Never use alcohol or abrasives to clean the grinder housing
5.2. MAINTENANCE PROGRAMME
ˆ
Depending on consumption of coffee
Ô
Regulation of the “grind point” of the coffee . When there is a variation in the “grind
point” of the coffee use the regulating knob to achieve the desired “grind point”.
ˆ
On changing the coffee “blend” or a new roast of the coffee
Ô
Regulation of the “grind point” of the coffee . When there is a variation in the “grind
point” of the coffee use the regulating knob to achieve the desired “grind point”.