Nespresso Momento 200 User Manual page 8

• At least one copy of this user man-
ual should be kept in a location
available at all times to mainte-
nance and management staff.
Safety instructions must be avail-
able for all users.
Intended use
This machine is meant to be used in
a professional environment by the
personnel listed below:
• Self-serve users: Self-serve users are
users guided by the screen instruc-
tions to operate the machine in a
safe mode. Self-serve users must
not conduct any maintenance
operations.
• Trained operator staff: Trained
operator staff are staff able to
operate the machine and execute
the cleaning and maintenance ac-
tivities described in this manual.
Operation
This machine is only suitable for
producing coffee and hot water
products. Take note of the following
instructions:
• This machine is designed for
Nespresso Professional capsules,
available exclusively through
Nespresso and its authorised
distributors.
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• Ensure all necessary maintenance
work is done following the instruc-
tions and intervals recommended
in this user manual.
• If you do not plan to use the
machine for a long period of time
(weeks), please ensure to empty it,
unplug it and disconnect the wa-
ter mains supply (if the machine is
plumbed in). Refer to the chapter
"Settings" for more information.
• All operations other than those
mentioned in this user manual,
must only be performed by author-
ised and trained service providers
of Nespresso aftersales centres.
Cleaning the machine
• The machine has to be cleaned
daily to ensure hygiene and food
safety, preserve your machine life-
time and contribute to an excellent
Nespresso experience.
• Machine cleaning and mainte-
nance shall not be made by
children without supervision.
• This machine needs to be des-
caled. Always read the safety pre-
cautions on the descaling package
before proceeding. Avoid contact
with eyes, skin and surfaces.
• Refer to the chapter "Daily clean-
ing and maintenance" for a com-
plete guide to successfully clean
your machine.
Avoid contamination during
machine handling:
• Microbiological contamination:
use sanitized fresh material (e.g.
paper towels) or clean hands,
when conducting machine main-
tenance. Do not use materials
such as cloths or sponges.
• Chemical contamination: use
adequate chemical agents for the
sanitation (e.g. non-odor chemi-
cals, mild detergents).
• Physical contamination: do not
introduce foreign materials that
can fall into the consumer cup.
• Allergenic contamination: use spe-
cific tools for cleaning the coffee
outlets and never use tools that
have been in contact with other
food products (e.g. milk).
• Do not put in the microwave
plastic parts or any components
of the machine.
• Do not clean machine compo-
nents in the dishwasher.
• Do not clean plastic parts with
alcohol, ethanol, methanol,
methylated spirits, disinfectants.
Detergents with strong acid
agents such as acetic acid must
not be used either.
• Do not clean the machine with
high pressure such as water jets.
• Clean coffee outlets only with