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7.1.4
Product loading
When necessary provide for the loading of the products and/or consumption
materials of the machine. For these operations please refer to the operations
described under chapter 4.6.
7.1.5 Cleaning of the coffee grounds container and the liquid tray
The vending machine is equipped with a coffee grounds decounter. Upon
reaching the set-up value, the vending machine display signals "coffee
grounds".
In case this message appears, it is necessary to empty the coffee grounds
container and restore the decounter as follows:
-
Open the vending machine door
-
Extract the coffee grounds container (fig.7.10) and empty it
-
Clean the coffee grounds container with a sanitizing liquid
-
Enter the maintenance menu and select the item "restore decounters",
alternatively, Keep the service button pressed for 5 seconds to reset the
"coffee ground error" alarm (all machine versions).
The vending machine is equipped with a liquid tray.
When the liquid tray is full, proceed is follows:
-
Open the vending machine door.
-
Extract the liquid tray and empty it (fig.7.8 - Fig.7.9)
-
Clean the liquid tray with a sanitizing liquid.
7.2 Recommended maintenance
Bianchi Industry guarantees the proper operation of its vending machine
over time only with a preventive maintenance carried out in compliance with
the provisions listed below:
TYPE OF
INTERVENTION
Overall inspection and
replacement of component
parts (where necessary) –
(boiler-solenoid valves-3-
way solenoid valve – cof-
fee assembly gaskets and
piston assembly – coffee
assemblies and piston as-
sembly)
Lubrication of assembly
moving parts (if neces-
sary)
Replacing grinders and
grinder bearings
Checking and replacing
mixer gaskets (if neces-
sary)
Descaling soluble boil-
ers and boilers with heat
exchanger
NB.: A sanitizing kit is available for preventive cleaning and maintenance of
the vending machine. The kit can be used to replace all the parts subject to
inspection and maintenance, so as to allow cleaning and servicing operations
and reducing machine downtimes.
7.2.1
Ordinary and Extraordinary Maintenance
The operations described in this section are purely indicative as they are
tied to variable factors such as the water hardness, humidity, products used
and workload, etc.
For all operations that require the disassembly of the machines'
components, make sure that the latter is switched off.
Entrust the operations mentioned here below to qualified personnel.
If the operations require that the vending machine be switched on, entrust
them to specially trained personnel.
For more complicated interventions, such as removing the lime build-up in
the boilers a good knowledge of the equipment is necessary.
Monthly effect the debacterisation of all the parts in contact with food sub-
stances using detergents appropriate for the specific use in the food indus-
try, in accordance with HACCP standards following the operations already
described under chapter 4.6.2.
7.2.2 Maintenance of the coffee group and piston
Monthly extraction of the unit and thorough rinsing in hot water is recom-
mended.
The nece ssary requirement for this operation is that the coffee unit is in
idle position.
If the vending machine is equipped with a variable dispensing chamber,
remove the pipe shown in Fig. 7.11, then, for both the standard model and
that with a variable dispensing chamber, unscrew the knob 1, rotate the
lever 2 (Fig. 7.12) and pull out the entire coffee group.
No.of COUN
-
To pull out the standard piston, remove the pipe shwn in Fig.7.13, extract
the piston stop pin (Fig.7.14 - pos. 3) and remove the piston from the boiler.
-
If the vending machine is equipped with a variable chamber, remove the
pipe shown in Fig. 7.12, unscrew the stop nut (Fig. 7.15-pos. 4) on the
piston rod and remove the piston from the boiler.
Every 10.000 vends and anyhow monthly, it is advisable to lubricate all the
mobile parts of the group, using silicone grease for alimentary use (Fig. 7.16):
– lower filter piston (5)
– connecting bar (6)
– piston guide (7)
It is advisable to check and replace, if necessary, the sealing gaskets and
filters every 10.000 vents:
– gaskets
– Loosen the screw (Fig. 7.17), wash the filter and replace if necessary.
– re-assemble everything in the inverse order.
COFFEE MACHINE TIMING CHECK PROCEDURE
Ensure that during the idle state, the rotating index is aligned with the stage
index (see fig. 7.18)
Access to internal parts
In order to access to the dispenser internal parts (pumps, coffee boiler,
electromagnetic valves, electrical connections, etc.):
-
disconnect the vending machine from power and water supply.
-
loosen the fixing screws on the vending machine back (fig.7.19), slip
off the back upwards and remove it (fig.7.20).
7.3
Maintenance procedures
Recommended equipment:
For those responsible for filling up and maintenance of the machine the
recommended equipment is as follows:
-
Tool carrier case
-
Clean uniform
-
Disposable gloves
-
Clamp to close the pipes
-
Roll of kitchen paper
-
Wood or plastic stick
-
Bottle of detergent
-
Bottle of disinfectant
-
"Vending machine out of action" sign
-
Small table for resting items (optional)
Never use:
-
Sponges, scourers, cloths
-
Screwdrivers or metallic objects.
7.3.1
Sanitization
IMPORTANT ADVICE
-
Vending operators and technicians who usually get in contact with food
shall pay particular attention to their personal cleaning and the cleaning
of their clothes.
In particular before starting any operation on the vending machine, make
sure to:
-
wear protection shoes or at least suitable shoes
-
carefully wash your hands
-
keep your hand nails short, clean and with no varnish
-
keep your hair short and clean
-
avoid scratching yourselves during maintenance operations
-
avoid smoking and eating during work
-
avoid touching hair, mouth, nose during work
-
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 vending machine
-
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
26
ENGLISH
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