N&W Global Vending Krea, Установка - Использование - Обслуживание

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© by N&W GLOBAL VENDING S.p.A.
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03 - 2011 3685 00
PERIODICAL OPERATIONS
At least every year, or more frequently depending on the
use of the machine and the quality of the water used, it is
necessary to clean and sterilise the entire circuit and the
parts which are in contact with the food products
STERILISATION
- all the components which are in contact with the food
products, including the tubes, shall be removed from
the machine and disassembled in all their parts;
- all the residues and visible films shall be mechanically
removed using brushes if necessary;
- the components shall be kept into a sterilising solution
for at least 20 minutes;
the internal surfaces of the machine need to be cleaned
with the same sterilising solution;
- rinse well and reassemble the components.
Before restarting the machine, the sterilising
operations need to be carried out again with the
components installed, as described in the chapter
“Sterilisation of the mixers and of the food products
circuits”
c
oNDuiTs aND mixErs
Periodically, apart from the external parts of the mixers
which need to be cleaned of any powder residue, par-
ticularly in the funnel area, the parts of the mixer which
are in contact with the drink should also be sterilised.
Absolutely do not use jets of water for cleaning.
The parts that need to be cleaned are:
-Powder funnels, mixers and instant drinks dispensing
pipes;
-Pipes and dispensing nozzles;
-Dispensing unit.
Open the cover of the mixer dispensing cell and lift the
powder nozzles up to the end stop.
-Remove (see Fig. 27) the powder funnels, the water
conveyors, the powder deposit funnels and the mixer
motor fans from the mixers;
-the fans can be removed by simply pulling gently to free
them (see Fig. 28);
Fig. 28
1- Fan
2- Stuffing box seal
3- Shaft discharge
Fig. 27
1- Powder funnel
2- Splashguard ring
3- Water conveyor
4- Mixer fan
5- Powder nozzle
6- Water inlet nozzle
7- Stuffing box seal
8- Mixer fixing flange
9- Drops collection container
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