Dispensing Of Beverages - Steam; Cleaning Operations - Faema BARCODE Gebrauch Und Installation

8.4 Dispensing of beverages - steam

Scalding hazard! Use the appropriate insulating
devices to move the water and steam wands.
STEAM: GENERAL INSTRUCTIONS
Completely immerse the steam wand (15) in the container
with the beverage to be heated. Dispensing can be done
automatically or in continuous mode (manually).
Automatic dispensing
Press the steam dispensing key (13dt).
The dispenser (15) will work for a preset time and will stop
automatically.
Note: Dispensing can be interrupted by pressing the key
(13dt).
Pressing the key (13dt) does not change the settings set
through the programming menu.
Manual dispensing
Press the steam dispensing key (13c).
Steam is dispensed continuously until the steam key (13c) is
pressed again to stop it.
Note: At the conclusion of each steam dispensing phase, clean
the inside of the steam nozzle as follows:
Turn the nozzle towards the cup tray and carefully activate
steam dispensing at least once.

9. Cleaning operations

The following cleaning operations can be carried
out by a Level 1 worker (barman/user).
For correct application of the food safety system
(HACCP), please follow the instructions in this
paragraph.
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.
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13c
13dt
15
Level 1
59
1