Jacobs Douwe Egberts Professional Espresso House Barista Station User manual

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Barista Station
Operator manual
Version 2.0 Espresso House October 2020

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Table of Contents
1. HACCP & Barista Station ..................................................................................................................................... 4
1.1 Safety............................................................................................................................................................ 4
1.2 Maintenance of equipment and registration of activities/tasks .................................................................. 4
1.3 Hygiene......................................................................................................................................................... 5
1.4 Handling and storage of ingredients ............................................................................................................ 5
1.4.1 Milk ....................................................................................................................................................... 5
1.4.2 Flavour syrup......................................................................................................................................... 5
1.4.3 Coffee beans ......................................................................................................................................... 6
1.5 Handling and storage of cleaning products.................................................................................................. 6
2. Parts description................................................................................................................................................. 7
2.1 Furniture overview ....................................................................................................................................... 7
2.2 Machine overview ........................................................................................................................................ 8
2.3 Menu of drinks ............................................................................................................................................. 8
2.4. Ingredients and condiment holder.............................................................................................................. 9
2.4.1 Milk ....................................................................................................................................................... 9
2.4.2. Coffee beans ........................................................................................................................................ 9
2.4.3 Flavour syrup......................................................................................................................................... 9
2.4.4. Condiment holder and ancillaries ...................................................................................................... 10
2.5 User interface introduction ........................................................................................................................ 11
2.5.1 Operator mode access and explanation ............................................................................................. 11
2.5.2 The quick info function ....................................................................................................................... 12
3. Cleaning and refilling ........................................................................................................................................ 13
3.1 General information................................................................................................................................... 13
3.2. Registration of cleaning and refilling tasks............................................................................................... 14
3.2.1 Manual registration on HACCP cards.................................................................................................. 14
3.2.2 Digital registration in the operator/chef menu .................................................................................. 14
3.3 Cleaning agents and materials ................................................................................................................... 15
3.4 Refilling procedure including rinsing.......................................................................................................... 16
3.4.1 Daily refilling procedure...................................................................................................................... 16
3.2.2 Refilling flavour syrups........................................................................................................................ 18
3.5 Daily cleaning procedure............................................................................................................................ 20
3.6 Weekly cleaning procedures ...................................................................................................................... 23
3.6.1 Hot water outlet pipe.......................................................................................................................... 23
3.6.2 Coffee bean hoppers........................................................................................................................... 24
3.6.3 Flavour Syrup module ......................................................................................................................... 25
3.7 Opening and closing checks ....................................................................................................................... 26

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3.7.1 Opening checks ................................................................................................................................... 26
3.7.2 Closing checks ..................................................................................................................................... 26

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1. HACCP & Barista Station
HACCP (Hazard analysis critical control points) is a control system to guarantee food safety. A good approach
and compliance with HACCP ensures a safe consumption for our consumers.
In practice, it is needed to ensure the Barista Station is fully complying with HACCP at every step of the way:
-Safety
-Maintenance of equipment and registration of activities/tasks
-Hygiene
-Handling and storage of the ingredients and cleaning agents
1.1 Safety
Operation, filling and cleaning of the dispenser must be restricted to authorized and trained persons. Take
care that new staff read the operator manual before they operate the dispenser and understand the safety
and hygiene protocol.
•Users:
oThis device can be used by competent children aged 8 years and above, and persons with
reduced physical, sensory or mental capabilities, or lack of experience and knowledge, if they
have been supervised or given instructions concerning the safe use of the device and under-
stand the resulting risks.
oChildren are not allowed to play with this device. Cleaning and user maintenance should not
be carried out by children.
•In operation:
oWarning: The products delivered by the dispenser are very hot! In order to prevent scalds,
keep your hands and other parts of the body away from the delivery area before pressing a
delivery button.
oWarning: Never touch the power supply or power supply plug when your hands or the
power cord or plug are wet. If the power cord of the dispenser is damaged, switch off the
dispenser and contact your system supplier for replacement.
oThere is a risk of trapping fingers when handling moving components.
oNever reach into the bean hopper with your hands or any utensil, or the opening of the
brewing unit when the coffee machine is switched on.
•Cleaning:
oAlways stay with the dispenser during the cleaning procedure as cleaning agents are being
used and very hot water flows out in the process.
oDo not use a water jet during cleaning.
oFor cleaning use the prescribed cleaning products only.
1.2 Maintenance of equipment and registration of activities/tasks
The Barista Pro machine itself is HACCP compliant. The parts that come into contact with drinks are rinsed with
very hot water as part of the cleaning program. Some specific parts are taken out of the machine and clean
separately.
•Machine always needs to be cleaned according to agreed cleaning schedule.
•Ensure machine is always clean inside and outside
•All cleaning and refilling activities must be logged in HACCP cards and digitally in the operator/chef
menu
•It is the responsibility of the operator to keep track and record the shelf-life of products.

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1.3 Hygiene
•Wash your hands with warm water and an antibacterial soap
•In the event of a contagious disease (cold, flu, covid-19), do not perform any work with food
1.4 Handling and storage of ingredients
1.4.1 Milk
Improper handling of milk will impair food safety and cause hygiene and health risks!
It is imperative to comply with the following points:
•Refilling:
oDo not ‘top up’ milk. If the milk container needs to be refilled: Dispose of the remainder of
the milk and refill with fresh milk.
oOnly use pasteurized, homogenized fresh full fat milk, as agreed.
oUse a minimum of one day before the expiry date.
oUse the oldest products first ("first-in-first-out" principle).
oClose the cooling unit immediately after filling.
•Handling:
oWear protective gloves when working with milk.
oUse milk directly from the original packaging.
oCheck the packaging for damage before opening.
•Cleaning:
oWhen cleaning the machine, any milk remaining in the milk container needs to be discarded
and the milk container needs to be fully cleaned with hot soapy water or in the dishwasher,
“new” fresh milk is refilled to create a clear brake in milk supply.
oNever refill old milk on new when cleaning is required!
•Storage:
oEnsure unopened milk is used as per use by date mentioned on the packaging or cannister.
oRefrigerate (max. 5°C).
oStore milk separately from cleaning products.
1.4.2 Flavour syrup
Improper handling of syrup or flavour additives can impair food safety!
It is imperative to comply with the following points:
•Refilling:
oNever top up syrup or flavour additives.
oUse before the expiry date.
oUse the oldest products first ("first-in-first-out" principle).
oSyrup bottles have an open shelf-life of max 6 weeks. Upon reaching one day before the
expiry date, the bottle must be disposed of and replaced. It is therefore important to write
down the date of opening on the bottle itself.
oReplace a bottle when over 75% of its volume has been consumed
•Handling:
oUse syrup and flavour additives directly from the original packaging / bottle.
oCheck the packaging / bottle for damage before opening.
•Storage:
oThe unopened shelf-life of Monin syrup bottle is 36 months and the expiry date is mentioned
on the bottle.
oStore the syrup in a dry, cool and dark place.