Recommended Maintenance - BIANCHI VENDING LEI200 Manual De Uso

In the maintenance mode the keys have the following meaning:
Key 1: Alarms scroll-down
2nd level function
Key 2: Alarm reset
Alarm reset
Key 3: Test run complete
Alarm history
Key 4: Only water test
-
Key 5: Mixer test
-
Key 6: Group movements
Decounter recharge
Key 7: View total selections
MDB tube filling
Key 8: Cleaning
MDB tube emptying
6.0 MAINTENANCE AND INACTIVITY
6.1 Cleaning and Loading
So as to guarantee the cor rect functioning of the distributor 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 distributor open and switched
off. The cleaning operations must be effected before the loading of
the products.
In order to guarantee normal operation, the machine must be installed in
areas that the environmental temperature is between a minimum of -1°C
and a maximum of +32°C end humidity of not over 70%.
Must not be installed in places where cleaning is done with water hoses(ex.
big kitchens.).
Do not use water jets to clean the machine.
6.1.1 Procedure for distributor cleaning
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 for closing the
- Roll of kitchen paper
- Wood or plastic stick
- Bottle of detergent
- Bottle of disinfectant
- "Distributor out of action" sign
- Small table for resting items (optional)
Never use:
- Sponges, scourers, cloths
- Brushes
- Screwdrivers or metallic objects.
To ensure hygiene:
The LCD and the other parts of the machine can be cleaned using warm
water and a soft cloth.
A mild detergent can also be used if necessary.
Products exist on the market which are both detergents/disinfectants and
are usually sold at the chemist's.
On application of the HACCP certain hygienic regulations are laid down
for company self-checking procedures concerning :
- Cleaning of the premises
- Product transportation
- Machinery maintenance
- Waste disposal
- Drinking water procurement
- Personnel hygiene
- Food product characteristics
- Personnel training
- (Directive 93/43 CEE)
The cleaning operations may be undertaken:
1 at the site of installation of the automatic distributor
2 at the premises of the company that provides the service
Example of a recommended cleaning procedure of a hot drink auto-
matic distributor:
The person responsible for machine hygiene, before opening the distributor
must check the cleanliness of the surrounding environment and put up a sign
to tell any potential consumers that:
- the machine is "out of use as maintenance is in progress"
- it is important that the person responsible for cleaning never has to in-
terrupt his work in order to operate the machine.
6.1.2 Periodic cleaning by the maintenance technician
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 machine
up to a radius of 1 metre around the distributor
- once this is complete proceed with opening the distributor.
6.1.3 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 paragraph 6.1.1.
Operate as follows:
- clean all the visible parts in the dispensing area. (Fig. 6.1 e Fig. 6.2)
remove and clean carefully:
– funnels and powder chutes (Fig. 6.3-pos.1)
– water funnel (2), mixing bowls (3) whipper assembly (4)
– silicone water dispensing tubes.
– dispensing chamber (Fig. 6.4)
– coffee funnel and chute (Fig. 6.5)
Before effecting the re-assembly operations clean all the elements carefully.
– remove all coffee powder residue; the unit can be removed from its hou-
sing to make the task easier (Fig. 6.6)
– empty the waste liquids bin clean it and/or substitute it (Fig. 6.7).
– substitute the coffee spent grounds container (coffee in beans versions)
(Fig. 6.8).
Last step: coin collection.
6.1.4 Weekly cleaning
Remove all the containers and clean with a wet cloth all the container sup-
port parts, as well as the bottom of the distributor and the outside of the
distributor, in particular the dispensing area. (Fig. 6.1-6.2).
6.1.5 Product loading
When necessary provide for the loading of the products and/or consumption
materials of the automatic vending machine. For these operations please refer
to the operations described under chapter 4.6 (first installation).

6.2 Recommended maintenance

Bianchi Industry guarantees the proper operation of its distri-
butor over time only with a preventive maintenance carried out
in compliance with the provisions listed below:
TYPE OF INTERVENTION
Remove and wash all visible parts in
the delivery area with sanitizing liquid.
Empty the liquid ground collecting
buckets and clean them with sani-
tizing liquid.
Empty the coffee ground collecting
tank and wash it with sanitizing liquid
Remove all containers and clean
with a wet cloth all container sup-
porting parts, as well as the bottom
and the outside of the distributor,
in particular the delivery area; then
proceed to sanitization.
18
ENGLISH
TIME / No.of COUN
20000 COUN
EVERY EVERY OR MAX
DAY WEEK EVERY
MONTH
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