For correct application of the food safety system
(HACCP), please follow the instructions in this
paragraph.
The following cleaning operations can be carried
out by a Level 1 worker (barman/user).
9. Cleaning operations
Level 1
1
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MILK CIRCUIT AND COFFEE CIRCUIT CLEANING
CYCLES
The purpose of the flushing cycle is to remove all traces of
grease and scaling deposited when the milk is conveyed and
emulsified and when the coffee is dispensed.
Failure to flush out the circuit will allow these deposits to
solidify. This will impair the qualitative performance of the
cappuccino maker (
1
) and of the coffee circuit.
NOTE: the following operations must be carried out when
the machine is on and pressurized.
ATTENTION, RISK OF SCALDING: hot water, steam
and milk residues will spill out when the spouts of the
cappuccino maker/dispenser spout (1) are flushed. Keep
the hands and all other parts of the body well away until
the cleaning cycle has terminated.
Note. Once the wash cycle is underway, it CANNOT be
stopped, even if the machine is switched off.
If the power supply goes off or the machine switches off
during the cycle, when the power returns the message
"
PRESS WASH
" will appear on the display screen.
To complete cleaning operations, proceed as indicated in
the following pages.
Programmed wash cycles that are not effected will be memo-
rized by the machine.
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