PERIODICAL OPERATIONS
This manual shows the potential weak points and
includes information about controlling the possible
growth of bacteria.
Under the current health and safety regulations, the
operator of the machine must apply the self-control
procedures, identified in accordance with Directive
HACCP (Hazard Analysis Critical Control Point) and
national legislation.
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 clea-
ned 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"
© by N&W GLOBAL VENDING S.p.A.
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, expansion nozzle, mixers and instant
drinks dispensing pipes;
- Pipes and dispensing nozzles;
- Dispensing unit.
Fig. 28
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
10- Tube cleaning brush
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