Cleaning And Maintenance - Faema Faemina Utilisation Et Installation

13. Cleaning and maintenance

For correct application of the food safety system (HACCP), please follow the instructions in this paragraph.
Washing must be carried out using original "Service Line" products; see details on the last page. Any other
product could compromise the suitability of the materials which come into contact with food products
COFFEE CIRCUIT
COFFEE GROUP
BOILER WATER CHANGE
FILTER HOLDER
STEAM PIPE
AUTOMATIC STEAM PIPE
WATER PIPE
GRILLE AND BASIN
DRAINING TRAY
BODYWORK
WATER TANK
CUP TRAY SURFACE
(1)
CLEANING THE UNIT - This operation must be carried out at the end of each working day
The purpose of the flushing cycle is to remove all traces of grease and scaling deposited when the coffee is dispensed.
Failure to flush out the circuit will allow these deposits to solidify. This will impair the qualitative performance of the coffee
circuit.
NOTE: the following operations must be carried out when the machine is on and pressurized.
ATTENTION, RISK OF SCALDING: During the wash cycles, hot water and steam will exit from the groups.
GENERAL OVERVIEW OF CLEANING INTERVALS
EVERY
DAILY
USE
√
√
√
√
√ √
√ √
√
√
√
√
(2)
(3)
WHEN
NECESSARY OR
WEEKLY
REQUESTED VIA
SW
√
√
(4)
TOOLS TO USE
• brush (1)
√ • rubber disk (2)
• detergent tablet (3)
• brush (1)
√
• container (4)
• detergent tablet
• sponge (5)
• container (4)
• sponge (5)
• sponge (5)
• sponge (5)
• sponge (5)
• container (4)
• sponge (5)
• soft cloth (6)
√
• sponge (5)
• sponge (5)
(5)
.
(3)
(6)
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