Keeping your commercial coffee machine working and in good order is very important if you want your equipment to give you years of trouble free use and to avoid expensive and unnecessary repairs. We offer a full service support package with all commercial coffee machines purchased from Denby Dale Coffee Ltd. That includes espresso machines, bean to cup machines and filter coffee machines. All commercial coffee machines we supply in the UK come with warranty, most will be on-site including parts and labour cover.
In addition, we offer ongoing maintenance, servicing and repairs. We recommend, in most cases, that your commercial coffee machine is serviced every 12 months to keep your equipment in good working order. This is particularly important where machines have a high output or in hard water areas.
We have pulled together some useful information below which offers advice on how to clean your coffee equipment along with some trouble shooting pointers;
1. Espresso Machine cleaning schedule
2. Bean to cup cleaning schedule
3. Trouble shooting
4. Boiler maintenance
Espresso Machines Daily Cleaning Schedule
Backflush group heads with fresh water; Place the banking plate in the group handle, place in the group head, run the head for 10 seconds and stop to allow the pressure to release through release valve. Repeat until water from valve is clear. Repeat on all group heads.
Prevent steam wand blockage; When using the steam wand check it is clean before use. After every use, blast steam to clean any milk from the nozzle, wipe wand with a clean cloth.
Daily steam wand cleaning; At the end of the day clean the steam wand with a clean cloth and food safe disinfectant, remove all residue. Check for 4 jets of steam from the steam nozzle, unblock with cleaning brush attachment if necessary. Do NOT use an abrasive pad/cloth. Do NOT leave the steam wand to soak.
Wipe down working surfaces; Wipe down all working surfaces with an anti-bacterial detergent and rinse. Do NOT use an abrasive pad/cloth.
Clean coffee grinder; Wipe down working surfaces of the coffee grinder, remove and clean drip tray. Do NOT wipe inside the hoppers.
Empty knock out box; Empty knock-out box and clean.
Empty waste container; If the machine waste runs into a container, empty it and clean out the container.
Espresso Machines Weekly Cleaning Schedule
Back flush group heads with back flush detergent; Use espresso machine group head cleaning detergent only, such as Puly. Place the banking plate in the group handle, put a small amount of cleaning detergent in the banking plate, place in the group head, run the head for 10 seconds and stop to allow the pressure to release through a release valve, wait for 10 seconds and repeat. Repeat until water from valve is clear, remove group handle and wash out any remaining detergent, repeat process with water only to ensure all detergent is flushed out. Repeat on all group handles.
Clean group handles; Remove baskets from group handles, place group handles and baskets in warm water with a small amount of back flush detergent, ensure all plastic handles are not immersed in water as the backflush detergent will stain them. Leave to soak until all coffee grease is removed, use a group head cleaning brush if dirt is stubborn. Rinse handles with clean water and replace all baskets.
Wipe down working surfaces; Wipe down all working surfaces with an anti-bacterial detergent and rinse. Remove drip tray and clean. Do NOT use an abrasive pad/cloth.
Clean cup warming area; Remove all cups etc from the top of the machine, remove plastic grid and clean, clean cup warming area on the top of the machine with a damp cloth and disinfectant. Do NOT use excessive amounts of water.
Clean coffee grinder hopper; Remove coffee bean hopper from grinder, don’t forget to push the tab across it if it contains beans, empty beans into a container, use warm water and a small amount of back flush detergent to clean coffee grease from hopper, rinse with clean water. Dry thoroughly before placing beans back into the hopper.
Bean to Cup Cleaning Schedules
Bean to Cup machines require a little more cleaning than traditional espresso machines. This is because the technology is more complicated and fresh milk is delivered directly through the machine. Milk is a live product as has to be flushed through regularly.
Cleaning schedules detailed below are for guidance only and may vary depending on machine type, quantity of coffee served and the quality of your water supply.
Daily Cleaning Schedule – Milk flush program using the manufacturers recommended milk cleaning brand, such as Puly Milk Cleaner, then repeat with fresh water. This should take approximately 5 minutes.
Weekly Cleaning Schedule – Internal system clean using the manufactured recommended cleaning tablet such as Jura cleaning tablets or Franke cleaning tablets. This should take approximately 25 minutes.
Monthly Cleaning Schedule – System De-scale using the manufacturers recommended de-scaling agent such as Jura tablets or Franke ready to use liquid. This should take approximately 40 minutes and should be carried out if your machine is plumbed into the water mains with a water filter attached, or water tank model. Most water filters have up to 30% bypass of unfiltered water so lime-scale build up can still build up in your machine.
Your commercial coffee machine boiler must by law be examined and certified as safe. It is a legal obligation to have your machine inspected every 14 months (max) this is now been actively enforced by the H.S.E due to a coffee machine exploding in a Sainsbury’s coffee shop in September 2010
As a duty of care to our customers we recommend that your espresso machine is inspected by a specialist inspection and certification organisation. With this in mind we have formed an alliance with a well known insurance company to provide this service.
Relevant excerpt from the document:
Under the Pressure Systems Safety Regulations 2000, a written scheme of examination is required for most pressure systems. Exempted systems are listed in the Regulations. Generally speaking, only very small systems costing under £500 are exempted.
The written scheme should be drawn up (or certified as suitable) by a competent person. (as defined by the Pressure Vessels Regulations 2000) It is the duty of the user of an installed system and the owner of a mobile system to ensure that the scheme has been drawn up. You must not allow your pressure system to be operated (or hired out) until you have a written scheme of examination and ensured that the system has been examined.
The written scheme of examination must cover all protective devices. It must also include every pressure vessel and those parts of pipelines and pipework which, if they fail, may give rise to danger.
The written scheme must specify the nature and frequency of examinations, and include any special measures that may be needed to prepare a system for a safe examination.
The pressure system must be examined in accordance with the written scheme by a competent person.
For fired (heated) pressure systems, such as steam boilers, the written scheme should include an examination of the system when it is cold and stripped down and when it is running under normal conditions.
We can arrange for the inspector and an engineer to attend. The inspection should take approximately 1 1/2 hours. The boiler inspector will provide Written Schemes of Examination and Certificate.
Learn more by browsing the Health & Safety Executive site http://www.hse.gov.uk/pubns/indg261.pdf