2 | Page Jacobs Douwe Egberts Professional
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
