Accessories - BIANCHI VENDING HL/5010 Série Manuel D'emploi Et D'entretien

ENGLISH
6.2.1 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 substan-
ces using chlorine based solutions following the operations already described.
6.2.2 Coffee group maintenance
Monthly extraction of the unit and thorough rinsing in hot water is recom-
mended.
The necessary requirement for this operation is that the coffee unit is in
idle position.
Then detach the pipe indicated in Fig. 6.9, unscrew knob A, rotate lever B
(Fig. 6.10) and then remove the entire coffee unit.
Every 5000 vends and anyhow monthly, it is advisable to lubricate all the
mobile parts of the group, using silicone grease for alimentary use Fig. 6.11):
– lower filter piston (1)
– connecting bar (2)
– piston guide (3)
Every 10000 vends we advise to substitute the gaskets and the filters.
– gaskets
– Loosen the screw (Fig. 6.12), wash the filter and replace if necessary.
– re-assemble everything in the inverse order.
COFFEE MACHINE TIMING CHECK PROCEDURE
Ensure that during the idle state, the rotating index is aligned with the stage
index (see fig.6.13)
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).
6.3 Regulations
6.3.1 Dosage and grinding regulations
The distributor is supplied regulated with standard values and i.e.:
– TEMPERATURE of the coffee in the cup of about 78°C for 38 cc of dispensed
product
– TEMPERATURE of the instant products in the of about 73°C
– grams of coffee powder, about 7,0 grams
– grams of instant powder products according to what is indicated on the
specific tables.
In order to obtain the best results with the product used we advise to check:
- Ground coffee gram weighting: vary the quantity using the knob positioned
on the measuring device (Fig.6.14).
Each notch of the regulation knob corresponds to a value of 0.05 grams.
By turning in a clockwise sense the amount decreases.
By turning in an anti-clockwise sense the amount increases.
The variation in the product can be controlled by means of the reference
notches on the body of the measuring unit (see figure 6.14)
Coffee pellets must be have a compact consistency and be slightly damp.
– Regulation of the degree of grinding. Turn the screw (fig.6.15) to obtain
the desired results.
Turn clockwise for fine grinding, turn anti-clockwise for coarser grinding.
After regulation, three product regulations must be carried out in order to
assess the efficiency of the regulation, the finer the granules the greater
the time required for product delivery.
6.3.2 Regulation of the instant solenoid water delivery valves (version
soluble only)
In the case of soluble products you can regulate the quantity of water and the
powder dosage electronically by varying the standard parameter, according
to the procedure indicated in chapter 5.0 SOFTWARE INSTRUCTIONS.
Due to problems caused by the formation of lime scale the instant solenoid
valves can have a reduced water delivery.
6.4 Inactivity
If the automatic vending machine remains inactive for a long time it is ne-
cessary to perform some prevention operations:
– disconnect the machine electrically and hydraulically.
– empty completely the instant boiler and the floater reservoir removing
the plug located on the hose along the drain chute.
– Put the plug back in once the draining has been done.
– unload all the product from the containers (Fig. 6.16)
– perform a thorough cleaning of all the parts in contact with food substances
according to what has already been described.
– empty the liquid waste bin carefully
– eliminate the spent grounds bag
– clean with a cloth all the internal and external surfaces of the machine.
– protect the outisde of the machine with a plastic film wrapping or bag.
– stock in a dry and protected place where the temperature is not less than
1° C.

7.0 ACCESSORIES

7.1 Base unit kit
A base unit is available on request, on which to stand the LEI200 automatic
distributor machine.
The kit contains:
- coffee dregs discharge chute
- discharge water collection buckets (2)
- "Too full" microswitch and float
For assembly and mounting of distributor on base unit proceed as follows:
- Place the vending machine on a supporting cabinet (Fig. 7.1).
- Screw in the 4 legs provided (Fig. 7.2).
7.1.1 How to mount the coffee grounds discharge chute
- Remove the waste liquid tank and the coffee grounds tank.
- Break the tabs securing the disc to the bottom of the machine and remove
the disc (Fig.7.3).
- Insert the tube in the open slot (Fig. 7.4).
- Mount the coffee grounds tank.
7.1.2 Waste liquid tank
- Remove the tank and make a hole as shown (Fig. 7.5).
- Insert the silicone tube in the hole.
- Remount the tank and make sure there is a bucket in the lower com-
partment (Fig.7.6).
- Place the maximum level float in the bucket.
- If the machine is connected to the water mains, install the microswitch
on the bracket indicated (Fig.7.7 - posn. A), detach the red and yellow
wires (Fig. 7.8) and connect them to the black wires (Fig.7.9) of the float
microswitch in the bucket in the cabinet.
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