Maintenance And Inactivity; Maintenance Procedures; Important Advice - BIANCHI VENDING LEI700 Plus 2Cups Manuel D'emploi Et D'entretien

7.0 MAINTENANCE AND INACTIVITY

7.1 Cleaning and Loading
So as to guarantee the correct 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 lo-
ading 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 +5°C and a maximum of +32°C end humidity of not over 65%.
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.
7.1.1 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
Softener regeneration
(*Resins)
Replacement of piston equipped
with filters and gask
Replacement of entire coffee
group
Decalcification of espresso boiler
and solenoid valves
Replacement of grinders
Decalcification of instant drink
boiler and solenoid valve
* if not otherwise recommended by the softener supplier.
7.1.2 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.
7.1.3 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
7.5.1.
Cleaning the dispensing compartment
– Proceed as instructed to access the cup column with the dispensing com-
partment at the bottom.
– Pull the knob shown in figure 7.1 to allow the dispensing compartment
to lower.
– Lower the dispensing compartment (Fig.7.2).
– Remove the entire dispensing unit (Fig. 7.3) and the bottom collection
tray (Fig. 7.4).
– Thoroughly clean all the disassembled parts and reinstall them, taking
care to align the dispensing spouts with the slots in the dispensing com-
partment (Figs. 7.5 and 7.6).
– Raise the dispensing compartment until the knob (Fig.7.7) fits perfectly
in its seat.
Cleaning the sugar chute
– Partially unscrew the 2 knurled ring nuts (1, Fig. 7.8) to allow the chute
to move.
– Push the chute upwards until it is freed from the 2 ring nuts (Fig. 7.9).
– Open up and clean the chute thoroughly.
– Clean properly and remount all the components.
Remove and wash thoroughly:
– funnels and powder chutes (Fig. 7.10-pos.1)
– water funnel (2), mixing bowls (3), whipper assembly (4) and lock
nut (5)
– silicone water dispensing tubes.
– coffee funnel and chute (Fig. 7.11)
No. of COUN




Before effecting the re-assembly operations clean all the elements carefully.
– remove all coffee powder residue; the unit can be removed from its
housing to make the task easier (Fig. 7.12)
7.2 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 distri-
butors' components, make sure that the latter is switched off.
Entrust the operations mentioned here below to qualified personnel.
If the operations require that the distributor 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
substances using chlorine based solutions following the operations already
described under chapter 3.1.
COFFEE MACHINE TIMING CHECK PROCEDURE
Ensure that during the idle state, the rotating index is aligned with the stage
index (see fig. 7.13)
Ensure that during the delivery stage that the rotating index is not more than
1.5 mm in advance of the delivery reference point (the rotating index must
be at a delivery position of between 0 and 1.5 mm from the delivery point).
7.3 Access to internal components (Figs. 7.14 and 7.15)
Proceed as follows to access the machine internal parts (such as pumps,
espresso-coffee boiler, solenoid valves and electrical connections):
A - Remove the sugar tube.
 B – Remove the sugar chute support unit.
C – Remove the suction tube from the nozzle support.

D – Remove the dispensing unit and the mixer tanks.
Operate the two handles shown in Fig. 7.15 and pull out the panel, holding
it until fully extracted.
After performing any maintenance operations, lift the complete panel until
perfectly vertical and rotate the sugar dispensing unit to the right to return
it to its working position.
7.4 Removing the cup chute
- Unscrew the 2 knobs (1 Fig. 7.16) to release the chute and rotate it 90°,
as shown in the figure.
- Pull out the cup chute (Fig. 7.17).
Per rimontare lo scivolo bicchieri procedere in senso inverso. To reassemble
the cup chute, follow the same procedure in reverse order.
7.5

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 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.
7.5.1 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 distributor, 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
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