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6
Cleaning and Disinfection Directions
6.1
Cleaning Directions
(To be done only by « operator »)
Comply with the valid national regulations for cleaning bar equipment at the particular installation site.
Clean connection parts and tap fittings in advance whenever making connections or changing the type of
beverage. Clean parts coming into contact with air and beverage (e.g. dispense nozzle), on a daily basis.
The condenser fins must be cleaned in regular intervals. These vary according to the amount of dirt in the air at
the installation site (approximately every three months). This is best done with a brush and a vacuum cleaner.
The water level in the water bath must be checked regularly and the contents must be exchanged at least once
annually. Algae formation can be reduced by adding disinfectant (order number 14-9670-150). For a 30 liters
water-bath one disinfectant container is sufficient.
The unit is to be emptied and cleaned by trained person only based on the following recommendations:
To be cleaned by trained
specialists
Before commissioning
Before each change
of type of beverage
Before and after a
pause
of more than 1 week
Weekly
Every 2 weeks
Every 3 months
Every 12 months
6.2
Cleaning and Disinfection Procedure before use
In order to achieve a proper hygienic performance of the dispense equipment, it is crucial to run the initial and
recurring sanitization procedure (intervals according to DIN 6650-6) on all product lines of the system.
Attention !
Cleaning / sanitizing agents are harmful and may cause severe health injuries !
During the work with any agents make sure to always wear proper clothing
(gloves, safety goggles, etc.). Special attention must be taken during the
flushing of the agent at the dispense valves. It must be made sure, that no
operator uses the dispense equipment during sanitation (e.g. use clear signs on
the valves, etc.) !
Take care of an adequate behaviour towards hygiene while working on the equipment (e.g. disinfecting
hands prior to work, etc.) in order to professionally deal with the matter.
Attention !
It must be ensured, that no cleaning / sanitizing agent remains in the
dispense system after service (risk of health injuries) !
The prove that all agent residues have been removed must be tested with
indicator or test papers (contact agent manufacturer) & must be documented
Dispense from each tap a few beverages to fully put the system back into operation
again. The cleaning / sanitization procedure must be documented accordingly and the
documentation must remain at the cooler (this may vary depending on local regulations).
Cornelius Deutschland GmbH
Document no: TD1004600EN
Version A, 24.09.2019, Index 0
Beer-
Beverage
Soda water
lines
lines
X
X
X
X
X
X
X
X
CR R134a Range
Syrup
CO
lines
lines
lines
X
X
X
X
X
X
X
Manual operation undercounter cooler
-
2
X
CR R134a
Page 12
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