Geneva Lab FRESH BREW 3206 - Manual (Page 18)

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G E N E V A
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H O T B E V E R A G E M E R C H A N D I S E R • 3 2 0 5 • 3 2 0 6 • 4 2 1 4 8 0 3
CLEANING PROCEDURES
Care should be taken when cleaning the interior of the merchandiser as high temperatures
may be present on components and liquids.
Hygiene
A high standard of personal hygiene is essential for a coffee vending machine operative. Hair
& clothing must be neat & clean. Hands & finger nails must be washed thoroughly before any
work commences in the drink preparation areas. Jewellery should be kept to a minimum.
An operative who is suffering from cuts, sores or any form of illness must inform their
supervisor before commencing any work in the drink preparation area.
Safety
All cleaning tasks should be undertaken with the machine Switched OFF by means of the
switch located in the back left had corner of the cabinet above the ingredient canisters.
Recommended items required
Disposable non-linting clothes (‘contact’, ‘non-contact’ & ‘external’)
Clean disposable gloves
Plastic scraper
Spray bottle
Cleaning bucket
EXTERIOR:
Cleaning agent for removing stubborn stains
Glass cleaner or similar for cleaning the plastic screens
INTERIOR:
A sanitizer for cleaning & disinfecting
Some Do’s & Don’ts:
• Do not use metal scrapers
• Do not put any of the machine internal parts on the floor
• Do not take water for cleaning from a toilet area
• Always wear protective gloves when using cleaning agents
• Always use the correct cleaning agent for the application & follow the
manufacturer’s instructions
• Separate clothes should be used to clean specific areas of the machine parts.
These clothes should be kept separated in re-sealable bags
The ‘CONTACT’ cloth should be used on areas of the machine that come into contact with
drink preparation:
Whipper Station Parts
Delivery Tubes
Coffee Brewer Unit Parts Delivery nozzles
Dispense Arm Ingredient Canister Shelf
Ingredient Canisters Cup Compartment
Cup Chute Cup Station