Operation Manual

www.schaerer.com Cleaning
BASCV_EN
V03 | 07.2011
44
Option 2: Defrosting the additional cooling unit
CAUTION!
Risk of machine
damage!
The surface of the cooling unit’s interior may get damaged.
Never remove the ice layer with pointed or sharp objects; always let it defrost.
► Switch off the additional cooling unit or pull out the mains plug.
► Open the front door and leave it open.
► Wipe up the condensation water incurred with an absorbent cloth.
► Repeat the procedure until the ice layer has melted completely.
► Close the front door and switch the device on again or reinsert the mains plug.
HACCP Cleaning Concept
Cleaning regulations
When installed, maintained, cared for and cleaned properly, Schaerer AG coffee machines ful-
fil HACCP regulations.
CAUTION!
Risk of machine
damage!
If the coffee machine is not cared for and cleaned properly, the dispensing of milk bev-
erages will become a health hazard in terms of food hygiene.
Note and adhere to the following instructions:
• Wear safety gloves during cleaning.
• Wash your hands thoroughly before and after cleaning.
• Clean the coffee machine daily after beverage dispensing has ended.
• Clean the milk container every time before filling and after you have finished dispensing
beverages for the day.
• Never put cleaning products in the milk container.
• Never put cleaning products in the drinking water tank (internal/external).
• Never mix cleaning products.
• Store cleaning products separately from coffee, milk and coffee machine powder.
• Do not use any abrasive products, brushes or cleaning tools made of metal.
• Do not touch parts that come into contact with beverages after cleaning.
• Read and follow the dosing and safety instructions specified on the cleaning product.
• For daily and weekly cleaning, proceed as described in the operating instructions and on
the cleaning cards.
Cleaning schedule
► Copy the HACCP Cleaning Concept and store/post it in the vicinity of the machine.
► Record each cleaning with the time and a signature.
For a better overview of the cleaning steps that are required or that have already been per-
formed, use the cleaning schedule in this chapter.
"Cleaning" regarding the use of cleaning products.