Hygiene And Cleaning - LAVAZZA MAESTRO TOUCH Cleaning Manual

HYGIENE AND CLEANING

This manual shows the potential critical points and gives the instructions necessary to control any bacterial
proliferation.
On the basis of the health and safety rules in force, the operator of the vending machine shall apply the self-control
procedures established according to the provisions of the HACCP (Hazard Analysis Critical Control Point) directive and
the national laws.
At the time of the installation, it is necessary to completely sanitise the water circuits and the parts in contact with
foodstuffs in order to remove any bacterium that may have built up during storage.
It is recommended to use sanitising products to clean the surfaces, even if not directly in contact with foodstuffs.
Some parts of the machine can be damaged by aggressive detergents.
The manufacturer disclaims all responsibility for any damage caused by the non observance of the above or by the use of aggressive
or toxic chemical agents.
Never forget to power off the machine before carrying out any maintenance operation requiring the disassembly of
components.
USING THE VENDING MACHINES OF HOT DRINKS
(e.g. plastic cups, pottery cups, jugs)
The dispensers of drinks in open canisters may be only used for selling and dispensing drinks obtained by:
- Brewing of products, such as coffee and/or tea;
- Reconstituting instant or freeze-dry packed products;
These products shall be declared as "suitable for automatic dispensing" in open canisters by the manufacturer.
Dispensed products shall be consumed immediately. Under no circumstance shall they be preserved and/or packed
for later consumption.
Any other use shall be considered as improper and thus potentially dangerous.
OPERATED BY