6
6.00 Maintenance
6.10 Opening the appliance
The four fastening screws on the sides must be removed to open the appliance. The appliance is
opened by lifting the plastic cover.
Never operate the appliance with the case removed!
6.20 Cleaning the dispensing equipment
In parts where the dispensing equipment comes into contact with wine and air alternately, germs that occur
in the ambient air may develop. It is therefore necessary that these parts of the dispensing equipment (in
particular taps and drip trays) are cleaned on a daily basis. It is not possible to keep the dispensing
equipment germ free. However, regular and thorough cleaning can prevent germs from multiplying, which
would result in lower product quality (taste and smell) and lead to cloudiness. A germ infested wine
connection can contaminate the adjoining vessel / container, whereas filling was originally closed off and free
from biological problems. The environment of the dispensing equipment must also be kept clean.
Line cleaning methods
Deposits are formed in the wine lines by mineral materials that come from the wine. These deposits form a
coating on all surfaces of the dispensing equipment that come into contact with wine (hoses, taps and tap
heads). When seen through a magnifying glass, this coating looks like sandpaper and after a while it
becomes as rough as sandpaper. This coating becomes an ideal breeding place for microorganisms if it is
not regularly removed.
Mineral deposits can be removed with acid-based cleaning solutions.
Refer to local regulations on cleaning!
To clean the casing only use gentle cleaning products and a damp cloth.
Prevent any moisture from entering the appliance.
