9
11.0 Cleaning
In any hospitality situation, hygiene depends on three components: food hygiene, workplace
hygiene and personal hygiene. To ensure an unadulterated, pristine product quality, all three
components must interact seamlessly.
To ensure appropriate cleanliness and sterility when cleaning the OTHG 105 above-counter
heating device, always use a chemical cleaning method. Cleaning with water only does not
eliminate microbes.
Cleaning and disinfection intervals
Immediately after first start-up
Immediately before and after interrupting operation for a week or more
Immediately when changing beverage types
The parts that come into contact with beverage and air should be cleaned once a day
(e.g. part of the tap fitting/outlet valves, drip tray)
When in operation, no later than after 7 to 14 days
Outlet spouts on the taps
The outlet spouts are flushed with a cleaning ball. This prevents foam and beverage residue from
drying out and keeps the ventilations holes in the taps free and functioning. This measure means,
for example, that there are no nutrients for insects to consume, thus preventing transmission of
undesired contamination.
We recommend flushing at the end of operation, as well as before and after longer breaks in
operation.
Check the cleaning ball at regular intervals for internal contamination.
Beverage lines
Beverage lines
In the device version with a beverage pump, the device can only be cleaned chemically. Mix the
cleaning agent as per the manufacturer’s instructions and pump it through the pumps like a
normal dispensing operation. Leave it for the time specified in the manufacturer’s instructions.
After cleaning, rinse the system with drinking water (min. 5 l per line) until all the cleaning agent
has been flushed out. If possible, check that there is no more cleaning agent using suitable tests
(e.g. pH indicator test strips).
