Maintenance And Inactivity - BIANCHI VENDING LEIsa Manuel D'emploi Et Entretien

By programming either the DP1 or DP2 pre-selection function on one of the
P1 or P2 keys, then pressing on either the DP1 or DP2 pre-selection keys
followed by a second key, will activate selection options numbered 13 to 24
according to the following table:
Key number LeiSa
DP1 + Key 1
DP1 + Key 2
DP1 + Key 3 Selection 13
DP1 + Key 4 Selection 14
DP1 + Key 5 Selection 15
DP1 + Key 6 Selection 16
DP1 + Key 7 Selection 17
DP1 + Key 8 Selection 18
DP1 + Key 9
DP1 + Key 10
DP1 + Key 11
DP1 + Key 12
DP2 + Key 1
DP2 + Key 2
DP2 + Key 3 Selection 19
DP2 + Key 4 Selection 20
DP2 + Key 5 Selection 21
DP2 + Key 6 Selection 22
DP2 + Key 7 Selection 23
DP2 + Key 8 Selection 24
DP2 + Key 9
DP2 + Key 10
DP2 + Key 11
DP2 + Key 12
Nota: sui tasti programmati come preselezioni non saranno ovviamente
disponibili le relative selezioni.
In the programming mode the keys have the following meaning:
Key 1: Increase value
Key 2: Escape
Key 3: Decrease value
Key 5: Move cursor
key 7: Enter
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:
- Use disinfectants
For cleaning:
- Use detergents and/or detersive products.
The purpose of the disinfectants is to destroy any surface bacteria which
may be present. The detergents act to eliminate the dirt. 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 para-
graph 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)
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