Maintenance Procedures; Important Advice - BIANCHI VENDING Brasilia TALIA Manuel D'emploi Et D'entretien

It is advisable to check and replace, if necessary, the sealing gaskets and
filters every 10.000 vents:
– gaskets
– Loosen the screw (Fig. 7.16), 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. 7.17)
Access to internal parts
In order to access to the dispenser internal parts (pumps, coffee boiler,
electromagnetic valves, electrical connections, etc.):
- disconnect the vending machine from power and water supply.
- loosen the fixing screws on the vending machine back (fig.7.18), slip
off the back upwards and remove it (fig.7.19).
7.3

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 to close the pipes
- Roll of kitchen paper
- Wood or plastic stick
- Bottle of detergent
- Bottle of disinfectant
- "Vending machine out of action" sign
- Small table for resting items (optional)
Never use:
- Sponges, scourers, cloths
- Screwdrivers or metallic objects.
7.3.1 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 vending machine, 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 vending machine
- 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 machines are installed must be such as to prevent
any accumulation of dirt, any contact with toxic materials, and the forma-
tion of condensate or mould on the surfaces of the machine.
 It is also important that the premises where the machine is installed
can guarantee a correct hygienic procedure, also preventing any cross
contamination, during the operations, between food, equipment, materi-
als, 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
machine.
Example of a recommended cleaning procedure of a hot drink vend-
ing machine:
The person responsible for machine hygiene, before opening the vending
machine 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 inter-
rupt his work in order to operate the machine.
- For internal cleaning use clean cloths, better if disposable.
- It is indispensable to avoid any contact between the products used for
the generic cleaning of the vending machine and the products to clean
the parts in contact with food.
- During cleaning operations, pay attention not to transfer germs from dirty
areas to already cleaned areas.
A) Use clean gloves.
B) Use hot water not taken from toilets.
C) Pay special care to clean the parts in contact with food
- Carefully remove any residual dirt before proceeding to use disinfectants.
- Carefully avoid any contact of food with dirty surfaces.
- During the cleaning operations carefully follow the instructions on the
packages of chemical detergents. Absolutely avoid any contact of food
with detergents.
- Make sure that your cleaning equipment is perfectly efficient.
D) At the end of the cleaning operations, place the water collecting bags in
appropriate areas far from the machine areas.
7.4 Regulations
7.4.1 Dosage and grinding regulations
– Optimal temperature for the coffee in the glass 70-80°C
– Optimal temperature for soluble products in the glass 70-80°C
– Grammage of coffee powder between 6 and 8 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.7.20).
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 7.20)
Coffee pellets must be have a compact consistency and be slightly damp.
- Adjustment of the grade of manual grinding.
Turn the screw (fig.7.21) 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.
Dosage and grinding regulations (timed grinding)
– Grammage of coffee powder 8 grams (timed grinding).
In order to obtain the best results with the product used we advise to check:
Ground coffee gram weighting:
-
Change the quantity through machine programming, varying the time
setting for the grinder.
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