Maintenance Procedures; Important Advice - BIANCHI VENDING BVM 952 Manual De Instalación Y Mantenimiento

6.0 MAINTENANCE AND INACTIVITY
6.1 Cleaning and Loading
So as to guarantee the correct functioning of the distributor during
time it is necessary to effect some operations periodically, some of
which are indispensable for the observance of the health standard
norms. These operations must be done with the distributor open and
switched off. The cleaning operations must be effected before the loa-
ding of the products. In order to guarantee normal operation, the machine
must be installed in areas that the environmental temperature is between a
minimum of -1°C and a maximum of +32°C end humidity of not over 70%.
Must not be installed in places where cleaning is done with water hoses(ex.
big kitchens.).
Do not use water jets to clean the machine.
Please refer to the provisions of section III SAFETY REGULATIONS
and section 4.0 INSTALLATION of this manual.
6.1.1 Recommended maintenance
Bianchi Vending Group spa guarantees the proper operation
of its distributor over time only with a preventive maintenance
carried out in compliance with the provisions listed below:
TYPE OF INTERVENTION
Softener regeneration
(*Resins)
Replacement of piston equipped
with filters and gask
Replacement of entire coffee
group
Decalcification of espresso boiler
and solenoid valves
Replacement of grinders
Decalcification of instant drink
boiler and solenoid valve
* if not otherwise recommended by the softener supplier.
6.1.2 Periodic cleaning by the maintenance technician
First step: disposal of the waste inside the waste bins (used cups, stirrers,
paper, tissues etc).Once the waste has been disposed of it is possible to
clean the surrounding area.
- elimination of the coarse dirt
- disinfecting of the flooring and walls of the area surrounding the machine
up to a radius of 1 metre around the distributor
- once this is complete proceed with opening the distributor.
6.1.3 Daily cleaning recommended
The objective is that to avoid the creation of bacteria in the food zone
areas.
For all cleaning operations follow the instructions indicated in para-
graph 6.3.1.
Operate as follows:
- clean all the visible parts in the dispensing area. (Fig. 6.1 e Fig. 6.2)
remove and clean carefully:
– funnels and powder chutes (Fig. 6.3-pos.1)
– canal água (2), camara miscelação (3), ventainha de misturagem (4) e
anel (5).
– silicone water dispensing tubes.
– dispensing chamber (Fig. 6.4)
– coffee funnel and chute (Fig. 6.5)
Before effecting the re-assembly operations clean all the elements care-
fully.
– remove all coffee powder residue; the unit can be removed from its hou-
sing to make the task easier (Fig. 6.6)
6.1.4 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 4.6.
6.2 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 distribu-
tors' 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.
No. of COUN
5.000 10.000 20.000 30/40.000 70/80.000




Monthly effect the debacterisation of all the parts in contact with food su-
bstances using chlorine based solutions following the operations already
described under chapter 4.5.3.
COFFEE MACHINE TIMING CHECK PROCEDURE
Ensure that during the idle state, the rotating index is aligned with the stage
index (see fig. 6.7)
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 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
- 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.
6.3.1 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 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.
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ENGLISH