51
User Manual WMF presto!
HACCP schedule
HACCP schedule
Use only 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:
Dat
e
Cleaning steps
Signature
Dat
e
Cleaning steps
Signature
Time of day
Time of day
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. Foamer cleaning (combi spout)
w
Cleaning instructions
2b. Daily mixer cleaning
w
Cleaning instructions
3a. Clean the foamer and change out the combi spout after 4 hours of
operation. (Absolutely required for 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 being used, cooled milk must be placed in
the refrigerator again during operation.
Recommendation for Choc and Topping (optional)
Regularly clean the product hopper. See the instructions in
the Care chapter.
See chocolate / topping manufacturer‘s instructions.
At commencement of operation
milk should be at approx. 6 - 8 °C.
Depending on the setting, one litre
of milk is sufficient for approx. 20
cappuccinos.
WMF AG offers a range
of refrigeration options
(e.g., WMF countertop coolers or
WMF milk coolers).
Caution.
Follow the hygiene
instructions.
See Care chapter.
