BIANCHI VENDING BVM 952 Manual De Instalación Y Mantenimiento página 18

ENGLISH
- It is also important that the premises where the distributor is installed
can guarantee a correct hygienic procedure, also preventing any cross
contamination, during the operations, between food, equipment, mate-
rials, 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
automatic distributor
Example of a recommended cleaning procedure of a hot drink auto-
matic distributor:
The person responsible for machine hygiene, before opening the distributor
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 in-
terrupt 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 distributor 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 disinfectan-
ts.
- 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 automatic distributor areas.
The following table summarizes the recommended behaviour to reduce the
risk of bacteria proliferation and contamination inside the distributor to the
minimum.
TYPE OF INTERVENTION
Remove and wash all visible parts in
the delivery area with sanitizing liquid.
Empty the liquid ground collecting
buckets and clean them with sani-
tizing liquid.
Empty the coffee ground collecting
tank and wash it with sanitizing liquid
Remove all containers and clean with
a wet cloth all container supporting
parts, as well as the bottom and the
outside of the distributor, in particu-
lar the delivery area; then proceed
to sanitization.
* Sanitization kits including plastic
parts for the passage of pulverized
or liquid product (cups, pipes, de-
livery flange, nozzles,...). For any
further information, please contact
directly our offices.
* Bianchi Vending Group has prepared specific kits expressly designed for
every distributor mode
6.4 Regulations
6.4.1 Dosage and grinding regulations
– Coffee temperature in the cup between 70° and 80°
– Temperature of soup products in the cup between 70°C and 80 °C.
– Grammage of coffee powder between 6 and 8 grams.
TIME / No.of COUN
20000 COUN
EVERY EVERY OR MAX
DAY WEEK EVERY
MONTH





– 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.6.8).
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 6.8)
Coffee pellets must be have a compact consistency and be slightly
damp.
- Adjustment of the grade of manual grinding.
Turn the screw (fig.6.9) to obtain the desired results.
Turn clockwise for fine grinding, turn anti-clockwise for coarser grin-
ding.
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.
- Automatic adjustment of grinding (Fig.6.10)
- It allows in the expresso versions to keep grinding steady, irrespective of
the percentage of moisture, temperature and wear of blades.
- The first adjustment is performed with the device disconnected
- Performing the dose adjustment manually (6-7g)
- Performing the grinding adjustment manually
- Reckoning the supply time in seconds (std 18s)
- Reconnecting the device
- Setting the measured supply time, in programming
- Out of 5 expresso coffee, this parameter test will be automatically per-
formed .The valid readings correspond with the third / fourth coffee:
The first two will be ignored since they are the results of the previous
adjustments, the fifth will be adjusting tests
6.4.2 Regulation of the instant solenoid water delivery valves
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.
ATTENTION: Re-adjust water rate by acting on the soup valve adjusting
screws means to compromise and alter the quantity of water supplied in
cup and therefore its dose.
To access the electrovalve placed in the instant boiler, remove panel (1) by
loosening the two screws (2) shown in figure 6.12
– To obtain a good rinsing of cups possibly act on the rate screw and then
check that doses are reliable (Fig. 6.11).
6.4.3 Access to internal parts
To access the internal parts of the automatic distributor (pumps, espresso
coffee boiler, electrovalves, electrical connections,etc.):
Espresso version:
- Rotate the sugar dispensing group towards outside (fig.6.13).
- Then act on the two handles shown in fig. 6.14 - 6.16, remove the panel
and support it until completely taken out (fig.6.15-6.17).
After carrying out maintenance operations, if required, lift the complete pa-
nel until it is correctly installed in vertical position, then put again the sugar
dispensing group in work position by rotating it rightwards.
Instant version:
- Disassemble the mixer groups and loosen the three screws shown in figure
6.18 - 6.19, slide the frontal panel leftwards until the slots are released,
then remove the panel to access inside.
6.5 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 (Fig. 6.20).
– Put the plug back in once the draining has been done.
– unload all the product from the containers
– 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
(fig. 6.21)
– stock in a dry and protected place where the temperature is not less than
1° C.
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