7
EN
Dispensing the product
Fig. 1
Warning: The products dispensed from the ma-
chine has a very high temperature; risk of scalding.
To dispense hot chocolate proceed as follows,
It is advisable to keep the rod in the maximum dis-
pensing position to help the product to flow at the
required rate.
Place a cup beneath the tap:
•
Use the lever on the tap (the product is dispensed
when the level is pressed or pulled) until the required
amount of product has been poured inside the cup:
• Gradually release the tap level so that it returns
to the standby position (tap off).
• If the hot chocolate is passing too low, it is ad-
visable to keep the rod pulled out at the maxi-
mum position; any clogging in the dispensino line
may be removed by sliding the rod back and forth
while keeping the machine, as shown in the Fig.1
Caution! Danger of burns! Do not touch the
bowl lid (1) and the bowl (2) while the machine is
operating since they are very hot. Always use the
top knob of the bowl lid (2) for picking up.
Cleaning and maintenance
Machine cleaning and maintenance must be per-
formed with the main switch set to OFF and the
machine unplugged from the mains electricity.
Warning: each time that the bowl is filled with any
type of product (food or sanitizing product), make
sure that the mixing rod is present.
Warning: before carrying out any cleaning job wait
until the machine has cooled down sufficiently.
Warning: the use of abrasive and/or metal sponges
to clean the machine or its components is com-
pletely prohibited; only use ad amp cloth and/or
non-abrasive sponge for cleaning.
Warning: only use the cleaning brush provided to
clean the channel connecting between the tank
and the tap (see section 1.5); never use this brush
to clean other parts.
Before performing any cleaning and maintenance
operation on the machine, wear the personal
protections (gloves, glasses,etc.), which are rec-
ommended by the safety standards in force in the
country where the machine is used.
When performing the Cleaning and Maintenance
operations, follow these instructions:
• wear protection accident-proof gloves;
• do not use solvents or in flammable materials;
• do not use abrasive and/or metal sponges to
clean the machine and its components;
•
do not wash machine components in a dishwasher;
• do not dry parts of the machine in a conventional
and/or microwave oven,
• do not immerse the machine in water;
•
do not expose the machine to direct sprays of water;
• clean only with warm water and a sanitizing
product made from sodium hypochlorite diluted
in water to obtain an active chloride concentra-
tion of
• on completing work, make sure that all protec-
tive covers and guards that have been removed or
opened are set back in place and properly secured.
Cleaning and sanitization are operations that must
be performed with utmost care and on a regular ba-
sis
to guarantee the quality of the beverages dis-
pensed and compliance with mandatory hygiene
standards.
