Cleaning And Maintenance - Faema E61 Legend Utilisation Et Installation

15. Cleaning and maintenance

For correct application of the food safety system (HACCP), please follow the instructions in this
Washing must be carried out using original "Service Line" products, see details on the last page. Any
other product could make the materials in contact with food unsuitable.
Cleaning the dispenser units
This procedure should be carried out at the end of the
working day on all dispenser units.
1) Clean the underpan gasket with a brush.
measure of detergent powder.
cycles.
6) Rinse by dispensing water from each group for about
30".
Filter Holders
1) In a suitable container that is neither aluminium or iron,
pour a litre of hot water (50÷80°C) and a quantity of
detergent according to the product instructions.
about 15 minutes. NOTE! Only immerse the metal parts.
4) Remove any residues with a sponge and rinse in plenty
of cold water.
Steam and hot water dispensing pipe
Using a clean sponge, wash with hot water removing any
organic residue present. Rinse carefully.
To clean the inside of the steam nozzle, follow these steps:
Turn the nozzle towards the cup tray and carefully activate
steam dispensing at least once.
1
Drip pan
Remove the drip plan and complete the cleaning with
running water
Discharge tank
At the end of the working day, pour a jug of hot water into
the discharge tank, removing any organic residue present.
Bodywork
Use a soft cloth and cleaning products WITHOUT ammonia
or abrasives, removing any organic residue present in the
work area.
N.B. Do not spray liquids into the panel slots.
12 EN
paragraph.
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3