Macco ILC-200, Технические инструкции

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Pag.4 27/03/2014
1. Essential operational requirements
1.1 The machine shall be supplied with water for human consumption, in compliance with the laws in force where the installation is
performed. The installer shall check with the owner or manager of the machine if the water complies with the requirements above.
1.2 The components and materials to be used during the installation are those supplied with the machine. In case other components are
needed, the installer shall check if they are suitable to be used in contact with water for human consumption.
1.3 The installer shall set up hydraulic connections in compliance with the rules about hygiene, water safety and environment in force where
the installation is performed.
1.4 At the end of the installation the machine is activated, brought to nominal operating conditions and left in the “ready for operation” mode.
Then it is turned off and the whole water circuit is drained from the initial water to eliminate any impurities.
Then the machine is once again loaded and brought to nominal operating conditions.
When the machine is in the “ready for operation” mode, the following deliveries are performed:
- 2 liters from the hot water outlet (in case there are more outlets, the 2 liters shall be equally divided)
- 1 liter of water from each coffee outlet
- each steam outlet is kept open for 1 minute
At the end of the installation, it is recommended to write a report of the operations that were performed.
USE AND MAINTENANCE NOTES
For a correct functioning of the machine it is fundamental to comply with the manufacturer’s instructions, having qualified personnel to carry
out special maintenance and to check all safety devices.
Do not use the machine without water.
Avoid to expose hands or other parts of the body to the coffee dispensing spouts or to the steam or hot water nozzles.
The water and steam from the nozzles is very hot and can cause severe burns.
The water and steam nozzles and the filter holders are very hot and therefore must be handled with care, holding them in the appropriate
points.
Do not leave the machine in rooms where the temperature is below 0°C or 32°F without having first drained the boiler and the hydraulic
circuit.
Cups and coffee cups must be placed on the cup-warmer tray (if fitted) only after having been fully drained.
Only the crockery related to the machine should be placed on the cup-warmer tray.
Placing any other object on the tray is to be considered incorrect.
The machine is not waterproof and therefore should not be cleaned with water jet.
1. Use of the machine
1.1 At the beginning of operations, and in any case at least once a day, all the water inside the machine shall be changed, following the
instructions:
- for fully automatic machines, carry out a group washing and a power cleaner washing.
- for traditional machines, see the paragraph about draining the boiler.
1.2 Before the steam wand is used, it shall always be purged from the condensation water for at least 2 seconds or according to the
instructions by the manufacturer.
2. Maintenance and repair
2.1 The components used during the maintenance or repair shall be guaranteed to meet the same hygiene and safety requirements as the
machine. Genuire spare parts offer this guarantee.
2.2 After components related to parts that come into contact with water or food are repaired or changed, a washing procedure shall be
carried out as indicated in the paragraph about the rules for the installation.
HACCP SCHEDULE
We hereby declare that our HORECA machines have been designed and constructed to comply the European Community Sanitary law and
that their sales are authorized by the Health Authorities.
A HACCP schedule (Hazard Analysis Critical Control Points) for risk identification and assessment is required. You should carry out a risk
analysis on your premises.
With correct installation, care, maintenance and cleaning with approved detergent,
Essential Brands Group
meet the requirement above
mentioned.
Carry out cleaning instruction, provided with machine, every day or at 8 hours shift intervals, to ensure that your system contains a
minimum bacteria.