BIANCHI VENDING LEI700 Plus 2Cups Handbuch Für Gebrauch Und Wartung Seite 25

- avoid wearing rings, bracelets, watches
- cover wounds (if any)
- avoid any personal strong perfume
The major food contamination passes through hands; remember to wash
your hands when:
- you start working on the distributor
- after being to the toilet
- after touching your hair, blowing your nose, eating
- after touching chemical cleaning products
- after shaking hands with other people
If you use protection glove, remember to change them whenever they get
in contact with polluting objects.
To ensure hygiene:
- Use disinfectants
The purpose of the disinfectants is to destroy any surface bacteria which
may be present.
For cleaning:
- Use detergents and/or detersive products
The detergents act to eliminate the dirt.
Products exist on the market which are both detergents/disinfectants and
are usually sold at the chemist's (chlorine-based).
For anything not mentioned in this section, refer to the HACCP regulation
and in particular pay attention to the following:
- Cleaning of the premises
- Product transportation
- Machinery maintenance
- Waste disposal
- Drinking water procurement
- Personnel hygiene
- Food product characteristics
- Personnel training
- (Directive 93/43 CEE)
Important advice (ref. Directive 93/43)
- The premises where the automatic distributors are installed must be such
as to prevent any accumulation of dirt, any contact with toxic materials,
and the formation of condensate or mould on the surfaces of the machine.
- It is also important that the premises where the distributor is installed
can guarantee a correct hygienic procedure, also preventing any cross
contamination, during the operations, between food, equipment, mate-
rials, water, air recirculation or personnel interventions and excluding any
external contamination agent such as insects or other harmful animals.
- Make sure that the water system complies with EEC Directive 80/778
regarding the quality of water for human consumption.
- Ensure a correct mechanical or natural aeration, avoiding any mechanical
air flow from a contaminated area to a cleaned area.
The cleaning operations may be undertaken at the site of installation of the
automatic distributor
Example of a recommended cleaning procedure of a hot drink auto-
matic distributor:
The person responsible for machine hygiene, before opening the distributor
must check the cleanliness of the surrounding environment and put up a
sign to tell any potential consumers that:
- the machine is "out of use as maintenance is in progress"
- it is important that the person responsible for cleaning never has to in-
terrupt his work in order to operate the machine.
- For internal cleaning use clean cloths, better if disposable.
- It is indispensable to avoid any contact between the products used for the
generic cleaning of the distributor and the products to clean the parts in
contact with food.
- During cleaning operations, pay attention not to transfer germs from dirty
areas to already cleaned areas.
A) Use clean gloves.
B) Use hot water not taken from toilets.
C) Pay special care to clean the parts in contact with food
- Carefully remove any residual dirt before proceeding to use disinfectants.
- Carefully avoid any contact of food with dirty surfaces.
- During the cleaning operations carefully follow the instructions on the
packages of chemical detergents. Absolutely avoid any contact of food
with detergents.
- Make sure that your cleaning equipment is perfectly efficient.
D) At the end of the cleaning operations, place the water collecting bags in
appropriate areas far from the automatic distributor areas.
The following table summarizes the recommended behaviour to reduce the
risk of bacteria proliferation and contamination inside the distributor to the
minimum.
TYPE OF INTERVENTION
Remove and wash all visible parts
in the delivery area with sanitizing
liquid.
Empty the liquid ground collecting
buckets and clean them with sani-
tizing liquid.
Empty the coffee ground collecting
tank and wash it with sanitizing li-
quid
Remove all containers and clean
with a wet cloth all container sup-
porting parts, as well as the bottom
and the outside of the distributor,
in particular the delivery area; then
proceed to sanitization.
7.6 Regulations
7.6.1 Dosage and grinding regulations
– Optimal temperature for the coffee in the glass 70-80°C
– Optimal temperature for soluble products in the glass 70-80°C
– Grammage of coffee powder between 6 and 8 grams.
– grams of instant powder products according to what is indicated on the
specific tables.
In order to obtain the best results with the product used we advise to check:
- Ground coffee gram weighting: vary the quantity using the knob
positioned on the measuring device (Fig.7.18).
Each notch of the regulation knob corresponds to a value of 0.05 grams.
By turning in a clockwise sense the amount decreases.
By turning in an anti-clockwise sense the amount increases.
The variation in the product can be controlled by means of the reference
notches on the body of the measuring unit (see figure 7.18)
Coffee pellets must be have a compact consistency and be slightly damp.
- Adjustment of the grade of manual grinding.
Turn the screw (fig.7.19) to obtain the desired results.
Turn clockwise for fine grinding, turn anti-clockwise for coarser grinding.
After regulation, three product regulations must be carried out in order to
assess the efficiency of the regulation, the finer the granules the greater
the time required for product delivery.
- Automatic adjustment of grinding (Fig.7.20) (Optional)
- It allows in the expresso versions to keep grinding steady, irrespective
of the percentage of moisture, temperature and wear of blades.
- The first adjustment is performed with the device disconnected
- Performing the dose adjustment manually (6-7g)
- Performing the grinding adjustment manually
- Reckoning the supply time in seconds (std 18s)
- Reconnecting the device
- Setting the measured supply time, in programming
- Out of 5 expresso coffee, this parameter test will be automatically per-
formed .The valid readings correspond with the third / fourth coffee:
The first two will be ignored since they are the results of the previous
adjustments, the fifth will be adjusting tests
7.6.2 Regulation of the instant solenoid water delivery valves
In the case of soluble products you can regulate the quantity of water and
the powder dosage electronically by varying the standard parameter, accor-
ding to the procedure indicated in chapter 6.0 SOFTWARE INSTRUCTIONS.
ATTENTION: Re-adjust water rate by acting on the soup valve adjusting
screws means to compromise and alter the quantity of water supplied in
cup and therefore its dose.
To access the electrovalve placed in the instant boiler, remove panel (1) by
loosening the two screws (2) shown in figure 7.21
– To obtain a good rinsing of cups possibly act on the rate screw and then
check that doses are reliable (Fig. 7.22).
8.0 DISMANTLEMENT
Proceed with the emptying of the products and of the water as described in
the previous paragraph.
For the dismantlement we advise to disassemble the machine dividing the
parts according to their composition (plastic, metal etc.).
Subsequently entrust to specialised companies the parts divided in this
manner.
Attention! Ensure that the disposal of machinery, carried out in strict com-
pliance with environmental standards and in accordance with the regulations.
25
ENGLISH
TIME / No.of COUN
20000
EVERY EVERY COUN OR
DAY WEEK MAX EVERY
MONTH
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