Maintenance Procedures - BIANCHI VENDING lei500M Manuel D'emploi Et Entretien

7.1.3.1 Cleaning the dispenser unit
– proceed with the instructions in section 4.6 to access the cup column
where the dispenser unit is located underneath.
- Raise the tabs (Fig. 7.1) to release the lower part of the dispenser unit
and remove the tray (Fig. 7.2).
- Lower the lever at the rear, then move the unit to the left and remove
it (Fig. 7.3).
7.1.3.2 Cleaning the sugar dispenser
- Release the securing spring as shown in figure 7.4.
Component A can now be removed using the screws in position 1, and
components B and C shown in Figure 7.5, in addition to the container
(Fig.5.6), allowing cleaning to be carried out.
7.1.3.3 Cleaning the nozzle holder
Loosen the knurled screw (Fig. 7.7) and remove the nozzle holder to clean.
The steam extraction tube can be removed completely by loosening the
knurled nut shown in figure 7.8.
Remove and thoroughly wash all parts shown in Fig. 7.9:
– funnels and powder chutes (pos.1)
– water funnel (2), mixing bowls (3), whipper assembly (4) and lock nut (5)
– silicone water dispensing tubes.
– coffee funnel and chute (Fig. 7.10)
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. 7.11)
7.2 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 7.7.
7.3 Product tag replacement (Fig. 7.12)
To replace products tags, loosen the knurled screw (1 - Fig. 7.12) on the
inside of the front door.
Disconnect the illumination LED (2).
Remove the panel (3) and proceed with the replacement.
Reassemble everything after replacing the tag.
7.4 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 sub-
stances using chlorine based solutions following the operations already
described under chapter 4.5.2.
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).
7.4.1 Access to internal parts
To access the internal parts of the automatic distributor (pumps, espresso
coffee boiler, electrovalves, electrical connections,etc.):
- Turn the column unit towards the outside (see figures 4.20- 4.21 and
4.22).
- Then, using the two handles, remove the panel, supporting it until it has
been removed completely (Fig. 7.14).
After performing any maintenance operations raise the complete panel until
it is in the correct vertical position and put the column unit back in the ope-
rating position by turning it to the right.

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
www.vendival.com
- 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
- 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 distributor
- 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
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 (chlorine-based).
For anything not mentioned in this section, refer to the HACCP regulation
and in particular pay attention to the following:
- Cleaning of the premises
- Product transportation
- Machinery maintenance
- Waste disposal
- Drinking water procurement
- Personnel hygiene
- Food product characteristics
- Personnel training
- (Directive 93/43 CEE)
Important advice (ref. Directive 93/43)
- The premises where the automatic distributors are installed must be such
as to prevent any accumulation of dirt, any contact with toxic materials,
and the formation of condensate or mould on the surfaces of the machine.
- It is also important that the premises where the distributor is installed
can guarantee a correct hygienic procedure, also preventing any cross
contamination, during the operations, between food, equipment, mate-
rials, water, air recirculation or personnel interventions and excluding any
external contamination agent such as insects or other harmful animals.
- Make sure that the water system complies with EEC Directive 80/778
regarding the quality of water for human consumption.
- Ensure a correct mechanical or natural aeration, avoiding any mechanical
air flow from a contaminated area to a cleaned area.
The cleaning operations may be undertaken at the site of installation of the
automatic distributor
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