The machines must be cleaned and disinfected as frequently as indicated above. In this
process, first remove all the solid waste, and then clean and disinfect. The following
types of products can be used to disinfect the machines:
Descaling detergents/disinfectants for food use: Used either by immersion (small parts) or
sprayed (large parts and stainless-steel front of machine) in the concentration recommended
by the manufacturer. Each product must be left to act for the time indicated, and then rinsed
well to avoid contact of the juice with the product. These products usually have a very high
pH, which, with time, may degrade the polycarbonate, so it is advisable not to exceed the
product action times on transparent plastic parts.
Chlorinated disinfectant detergents for food use: Same use as the previous products. They
can be used by immersion or sprayed, bearing in mind the time recommendations given by
the manufacturer. Thoroughly rinse the parts treated before they come in contact with the
juice again.
Another option can be solutions with domestic use (4% chlorine) or industrial use (10%
chlorine) bleach. The necessary concentration for it to be eective at room temperature is
100 ppm, which means 2.5 ml of domestic bleach for every litre of water, or 1 ml of industrial
bleach per litre of water.
Juice extraction area:
o Juice extraction tray
o Blade
o Cups
o Self Service tray
o Tap*
o Front cover
o Chutes/containers.
o Stainl. steel machine front
Clean the following components
at least once a day:
Feeder:
oInner basket and separators.
o Hopper track and outer basket**
Clean weekly or twice a week when required:
*These parts are handled by customers, so special attention is recommended. Keeping
a spare part is advisable, so that it can be changed half-way through the day.
** These parts are in contact with the fruit, so it is advisable to increase washing
frequency in spring and summer.
MAINTENANCE INSTRUCTIONS
Z14 NATURE Self Service
