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01-2018 5035 01
PERIODICAL OPERATIONS
This manual shows the potential weak
points and includes information about
controlling the possible growth of bac-
teria.
Under the current health and safety
regulations, the operator of the appli-
ance must apply the self-control proce-
dures, identified in accordance with the
HACCP (Hazard Analysis Critical Con-
trol Point) Directive.
For each product load or more frequently,
depending on how often the appliance is
used, the incoming water quality and the
products used, it is necessary to clean and
sanitise the appliance and parts that come
into contact with the food, by proceeding as
described in the following paragraphs.
Apart from the external parts of the brewing
units and mixers which need to be cleaned
so that any powder residue is removed,
especially in the funnel area, the parts of
the mixer which come into contact with the
beverage should also be sterilised.
Do not under any circumstances use
jets of water directly on the appliance
when cleaning.
CLEANING THE RESIDUE
CONTAINERS
The residue containers can be easily re-
moved to make emptying and cleaning
easier.
The residue containers must be cleaned
with the machine switched on and the door
closed.
liquiD
rEsiDuEs
The liquid residue container can be easily
removed, even if it is directly connected to
a drain in the mains.
Pull on the liquid residue container to re-
move it.
If the liquid residue container is not directly
connected to a drain in the mains, it will
need to be emptied on a regular basis.
Proceed to sanitise the container.
