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for Maintenance
6.0 SOFTWARE INSTRUCTIONS
STANDARD MODE
PUSHBUTTON PANEL
The pushbuttons provided are meant for:
Key 1 SHORT COFFEE
Key 2 LONG COFFEE
Key 3 WHITE COFFEE
Key 4 CAPPUCCINO
Key 5 CHOCOLATE
Key 6 MILK AND COFFEE
Key 7 MOCACCINO
Key 8 HOT WATER
PROGRAMMING KEY
MAINTENANCE KEY
Access to Programming
Press the button at back of the control panel for at least 2 seconds to access
the Programming menu.
In the programming mode the keys have the following meaning:
Key 1 increase value
Key 2 move cursor
Key 3 escape
Key 5 decrease value
Key 6 enter / scroll options
On machines with a touch screen, proceed as usual to access to the programming
menu, from where you can access a graphical interface (see dedicated section at the
end of the user manual).
Access the maintenance (Style version with mechanical pushbutton)
Press the button at back of the control panel for at least 2 seconds to access
the Programming menu.
Keep the service button pressed for 5 seconds to reset the "coffee ground
error" alarm. The pushbuttons provided are meant for:
BUTTON 1: ALARM SLIDING –
2nd function (pressing button 1 twice) –
3rd function (pressing button 1 3 times)
BUTTON 2: ALARMS RESET (in all functions)
BUTTON 3: COMPLETE TEST - ALARM LOG (second function) -
MILK WASH (third function)
BUTTON 4: ONLY WATER TEST
INPUT TEST (SECOND FUNCTION)
MILK FILL-UP (third function)
BUTTON 5: MIXER TEST - GRINDER TEST (second function) -
MILK WASH LOG/AUTOMATIC GRINDING LOG (if >3.0s)
(third function)
BUTTON 6: UNIT HANDLING - DECOUNTER REFILL (second function)
UNIT WASH (only for variable chamber)/
AUTOMATIC GRIND AVERAGE RESET (third function)
BUTTON 7: VIEW TOTAL ENTRIES
FILLING MDB TUBES (second function)
CLOCKWISE GRINDER ADJUSTMENT (third function)
BUTTON 8: WASH
EMPTYING MDB TUBES (second function)
ANTI-CLOCKWISE GRINDER ADJUSTMENT (third function)
On machines with a touch screen, proceed as usual to access to the programming
menu, from where you can access a graphical interface (see dedicated section at the
end of the user manual).
Press the two buttons in quick succession (about 1 second interval) and keep
them pressed for 5 seconds to start a wash cycle (see Fig. A).
Instructions
Fig. A
7.0 MAINTENANCE AND INACTIVITY
7.1
Cleaning and Loading
So as to guarantee the correct functioning of the vending machine
during time it is necessary to effect some operations periodically, some
of which are indispensable for the observance of the health standard
norms. These operations must be done with the vending machine open
and switched off. The cleaning operations must be effected before the
loading of the products. In order to guarantee normal operation, the vend-
ing machine must be installed in areas that the environmental temperature
is between a minimum of +5°C and a maximum of +32°C end humidity of
not over 65% or protected by a proper external body able to grant same
conditions. Must not be installed in places where cleaning is done with water
hoses (e.g. industrial, civilian and similar kitchens). Do not use water jets
to clean the machine.
TYPE OF INTERVENTION
Remove and wash all the visible parts in the de-
livery area with a sanitizer* (see paragraph 4.6.2)
Clean the dispensing area with sanitizing
liquid*
Empty the coffee grounds-collecting tank and
wash it with a sanitizer*
Remove all the containers and clean with a wet
cloth all the container resting surfaces, as well
as the bottom and the outside of the dispenser,
especially in the delivery area, then clean with
a sanitizer* (see paragraph 7.3.1).
Clean the touch selection screens and SAW
push button panels with a wet cloth
*Use detergents suitable for specific use in the food industry, in accordance
with HACCP standards (as adopted by the company).
7.1.1 Periodic cleaning by the loader
First step: disposal of the waste inside the waste bins (used cups, stirrers,
paper, tissues etc). Once the waste has been disposed of it is possible to
clean the surrounding area.
-
elimination of the coarse dirt
-
disinfecting of the flooring and walls of the area surrounding the vending
machine up to a radius of 1 metre around the machine
-
once this is complete proceed with opening the machine.
7.1.2
Daily cleaning recommended
The objective is that to avoid the creation of bacteria in the food zone areas.
For all cleaning operations follow the instructions indicated in para-
graph 7.1.1.
Operate as follows:
– clean all the visible parts in the dispensing area. (Fig. 7.1-7.2)
– funnels and powder chutes (Fig. 7.3-pos.1)
– water funnel (2), mixing bowls (3), whipper assembly (4).
– silicone water dispensing tubes.
– dispensing chamber (Fig. 7.4 - Fig. 7.5)
– coffee funnel and chute (Fig. 7.6)
Before effecting the re-assembly operations clean all the elements carefully.
– remove all coffee powder residue; the unit can be removed from its hous-
ing to make the task easier (Fig. 7.7)
– empty the waste liquids bin clean it and/or substitute it (Fig. 7.8 - 7.9).
– substitute the coffee spent grounds container (coffee in beans versions)
(Fig. 7.10).
7.1.3
Weekly cleaning
Remove all the containers and clean with a wet cloth all the container support
parts, as well as the bottom of the machine and the outside of the machine,
in particular the dispensing area. (Fig. 7.1-7.2).
25
ENGLISH
TIME / No. of COUN
EVERY
EVERY
DAY
WEEK
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