Starbucks on the go
Operator Manual
Supplied by Selecta UK
Selecta Helpdesk: 0344 736 0204
Site Name:
Weekly Cleaning Day:
Version EG, January 2015
Version Control
Instructions:
Over time, ways of working may change. To ensure you are kept fully up to date, this operator
manual will be updated accordingly. To ensure each manual is fully up to date, any change will
be documented below.
Site Name:
Date
What was changed?
Version
Removed
Version in
Place
Placed by
Version EG, November 2014
Contents
1. Starbucks, Our Coffee and Our Drinks
2. Responsibilities
3. Know Your Starbucks on the go
4. Whole Bean
5. Customer Assistance
6. Regular Spot Checks
7. Basic Hygiene & Safety
8. Know Your FM840
9. Machine Capacity
10. Your Condiment Station
11. Know Your Dates
12. Filling Your Hoppers
13. Milk Management & Safety
14. Fault Finding
15. Chemical Use
16. Daily Cleaning
17. Weekly Cleaning
Appendix:
• Milk Disposal Chart
• Cleaning Check Sheet
• Over Temperature Log
• Daily / Weekly Checks
• Service Call Log
• Chemical Data Sheets
• Fault Finding Codes
Version EG, January 2015
Starbucks & Our Coffee
Overview
At Starbucks it has always been, and will always be, about great quality coffee. They are passionate
about ethically sourcing the finest coffee beans, roasting them with great care, and improving the
lives of people who grow them.
Starbucks Coffee Company
Founded in 1971 as a whole-bean specialty coffee roaster, Starbucks has come a long way since the first
store opened in Seattle’s Pike Place Market.
Everyone that works at Starbucks is passionate about the coffee and we hope you will be too. As the
largest coffee house chain in the world they can do a lot of good by helping developing countries sell
coffee throughout the globe.
Starbucks on the go produces the same quality beverages that are available in the coffee houses, but
your installation needs a little loving to do this and the coming pages will help you with that...
Ethical Sourcing & Quality
Starbucks only buys the highest quality Arabica coffee grown at high altitude. The company works closely
with the farmers through our Farmer Support Centres to help them improve quality & yield.
From seedling right through to roasted coffee, quality checks are made to ensure only the very best gets
to your cup. To make sure, each coffee batch is sampled by our Green Coffee Team a total of 26 times
before it reaches the roasting plant.
The company applies the same care & attention to roasting each coffee to perfection balancing time and
heat to develop the flavour, acidity & body to its peak.
Ethical sourcing plays a huge part in this, and the company are proud to support Fairtrade; we are
already one of the world’s largest purchasers of Fairtrade coffee. Indeed, over 90% of the coffee served
in the stores in the UK is Fairtrade certified.
In addition to this, the CAFÉ Practises Guidelines, verified by Conservation International, ensures the
livelihoods of thousands more coffee farmers around the world by paying premium prices and rewarding
farmers for additional social and environmental projects they implement.
1.1
Version EG, V2.0, September 2014
Our Drinks
Coffee
Caffé Latte
Cappuccino
A double shot of Starbucks espresso,
topped with smooth creamy milk and a
small amount of foam.
A double shot of Starbucks espresso,
topped with steamed creamy milk with a
rich foamy consistency.
Latte Macchiato
Caffé Americano
Smooth creamy milk and a rich foam,
topped of with a double shot of Starbucks
espresso.
A double shot of Starbucks espresso,
topped with hot water. Served black, but
customers can add milk.
Espresso
Espresso Macchiato
A double shot of Starbucks espresso. The
foundation to all our coffee based
beverages. Its rich in flavour, with a
caramelly sweetness.
A double shot of Starbucks espresso,
topped with a little steamed milk.
Caffé Mocha
A double shot of Starbucks espresso,
mixed with rich chocolatey sauce and
topped with smooth creamy milk.
Tea
Chai Tea Latte
Tea
A tea beverage, made with a chai
concentrate with prominent flavours of
black tea and spices such as cardamom,
cinnamon and black pepper. Finished off
with smooth creamy milk and foam.
We provide a selection of Tazo® Teas. The
different varieties available are:
•
•
•
•
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Awake English Breakfast
Calm Chamomile
China Green Tips
Early Grey
Refresh Mint
Hot Chocolate
Hot Chocolate
Rich chocolatey mocha sauce, mixed with
smooth creamy milk.
Customisation
Customisation
To help customers adjust their beverage
to suit their personal tastes, they can
customise many beverages with:
• Extra shot of Starbucks espresso
• Caramel or Vanilla Syrup
1.2
Version EG, V2.0, September 2014
Responsibilities
Store Responsibilities:
Introduction:
This section helps to explain what the main responsibilities are for any owner of the Starbucks on the
go installation. This should ensure that the customer always receives a Starbucks Experience whilst
using the installation, but also to clarify whats is required in certain circumstances.
Overview:
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•
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•
•
•
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•
Maintain the supply of power, water and dispose of waste at timely intervals.
Supply semi-skimmed milk (1.5% - 2% fat).
Assign trained colleagues to manage the machine throughout the day.
Assign a ‘Coffee Champion’ to manage training.
Comply with the requirements as set out in this manual.
Ensure all food safety and Health and Safety procedures are followed.
Ensure the machine and lighting in the furniture is always on when the store is open.
Keep the machine locked & closed when unattended.
Display agreed Starbucks marketing materials.
If you have any questions about your coffee machine, please contact the Selecta Helpdesk on
0344 736 0204 or your Selecta Field Account Manager.
The machine kept fully stocked:
• Keep machine stocked with (refer to display guidelines for help):
• Coffee, Semi-Skimmed Milk
• Syrup, Chocolate and Tea
• Cups, Lids & Sleeves
• Sugars, Stir Sticks, Napkins & Milk Jiggers
The machine is Clean and Presentable:
• Keep the machine looking clean & presentable at all times of the day.
• Ensure the floor and area surrounding the machine is clean and tidy, following your store procedures
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•
•
•
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& safety guidelines.
Complete the daily cleaning procedure every day as instructed and only with approved chemicals.
Follow the Milk Management guidelines to ensure the milk is not left in the machine for longer than 2
days. Milk disposal must be documented in your Due Diligence pack and kept as evidence.
Complete the weekly cleaning procedures as instructed.
Record all completed cleaning using the ‘Cleaning Check Sheet’ in your Due Diligence pack. This
should be retained as evidence of cleaning being performed.
Take and record daily temperatures of the milk and any ‘Over Temperature’ within the Due Diligence
pack as required.
2.1
Version EG, January 2015
Responsibilities Continued
Store Responsibilities contd.
Respond to any service faults:
• Respond immediately to any On-Screen Prompts.
• Use your ‘Fault Finding’ guide to understand and correct any operating issues.
• Report any technical faults, that you are unable to resolve, to the Selecta Helpdesk by calling
0344 736 0204.
• Please refer to the Fault Finding section of this manual, before logging a call with Selecta. In
situations where no fault can be found or failure is assigned to an operating cause, there may be a
cost incurred.
Listen
carefully to any instructions given by the Selecta Helpdesk and follow their instructions within
•
any time lines indicated.
• It is the responsibility of the operator to cancel any engineer call outs that are no longer required, in
order to avoid any liability for incurred service costs.
Assist customers at the Starbucks on the go:
• Answer any customer questions that arise.
• Aid customers with using the machine if they have difficulty.
• If a customer has a question which you can not answer, please contact your Selecta Field Account
Manager or alternatively the Selecta Helpdesk on 0344 736 0204.
Receiving Orders & Stock Control:
• Upon receipt of all deliveries, check contents and sign to confirm they match the delivery note. Keep
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•
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the delivery note for your records.
Report any discrepancies and receipt of any delivery within 24 hours to your local Selecta Depot.
Your Field Account Manager will provide details of this.
Do not transfer stock between sites. If there is a stock challenge, please contact your Field Account
Manager.
Ensure all Starbucks products are stored securely within the designated Starbucks storage area.
Ensure that the Starbucks storage area & products are kept in a clean, dry, pest & odour free area at
all times.
Keep machine and furniture cleaning supplies separate from consumables (Coffee Beans, Cups,
Sugars, etc).
2.2
Version EG, January 2015
Know Your Starbucks on the go
Overview
Just like a Starbucks Coffee House, the Starbucks on the go is a place where people can connect and
relax, whilst enjoying a Starbucks beverage.
The furniture is made from real oak, to give an authentic coffeehouse look and feel. LED lighting is
used, along with Starbucks branding on the back panel.
Starbucks Lightbox
Starbucks Logo
Background Image
The Siren
Franke FM840
Condiment Holder
Cups, Lids, Sleeves,
Stirrers, Tazo Tea,
Sugars, Napkins and
Milk Jiggers.
Milk Cooler
Waste Bin
Syrup Station
3.1
Version EG, V2.0, September 2014
Know Your Starbucks on the go
Making Your Perfect Beverage
With your Starbucks on the go, you can create a number of great Starbucks beverages, just like you
can in your local coffee house. To do this, just tap on your preferred drink on the touchscreen and then
customise as required. Please see the steps below:
1. Select your cup size and place on the drip tray.
2. Select your favourite drink.
3. Then you can customise your drink in the
following ways, before pressing the Green Tick:
• Bean type (Fairtrade Espresso Roast or Kenya)
• Syrup (Caramel or Vanilla
Enjoy your Starbucks beverage with care, as it will be HOT.
3.2
Version EG, V2.0, September 2014
Whole Bean Coffee
Overview
Starbucks only use high-quality Arabica coffee, which has been grown at high altitudes. There is
another coffee bean called Robusta, which Starbucks do not use. This coffee is grown at lower
elevations and has a harsher flavour characteristic.
Only 3% of the coffee grown around the world is good enough to make it into any bag of
Starbucks® coffee.
Starbucks offer 26 different coffees, which are either single origin or blends from the following
growing regions: Latin America, Africa / Arabia and Asia / Pacific.
In the Starbucks on the go, we currently offer Fairtrade Espresso Roast and Kenya.
Kenya
MEDIUM ROAST
Beloved, like the elephant that symbolises
it. And big – awash with a full-bodied
juiciness that makes it instantly
recognisable to its many, many fans.
These qualities are all true of Starbucks
Kenya coffee. You can recognise Kenya
through its tell-tale citrus flavours –
grapefruit most often, but sometimes
lemon and sometimes tart orange. There’s
a sparkle to this coffee, a bright acidity, that
makes it so refreshing to drink. In fact, it's
a terrific iced coffee on a hot summer day.
Fairtrade Espresso Roast
DARK ROAST
This is the heart of Starbucks most popular
coffee beverages. It's a special blend of
beans from Latin America and Asia/Pacific
darkly roasted to produce a rich and
caramelly sweetness. Because this dense,
full-bodied brew has a stout taste that
stands up against milk, it’s the perfect
foundation for making a latte or cappuccino
at home. Here’s an interesting fact:
Espresso was invented in Italy by an
enterprising soul who was seeking a way to
prepare coffee in less time, in order to
serve commuters rushing to catch trains.
Which is somewhat ironic when you think
about it, because coffee lovers in Italy (and
all over the world) now prefer to savour
their espresso in long, slow sips.
Version EG, August 2014
Customer Assistance
Cup Sizes
The condiment holder will always contain 3 cup sides depending on your location. These will
either be Demi, Short and Tall or Demi, Tall and Grande.
Customers Needing Assistance
Some customers may need assistance with using the machine, particularly wheelchair users
who may find the touch-screen too high. It is important to assist anyone that may need help with
the machine, using the following steps:
• Politely ask if they would like assistance.
• Assist the customer with choosing and customising their drink.
• Once the drink has poured, assist with provision of condiments as needed. Firmly place a lid
•
on the cup and a sleeve if they request.
Ask the customer if they would like some help taking their beverage to the till.
Please keep a special look out, for children or vulnerable people, as there is a risk of scalding if
they are not careful when using the machine.
5.1
Version EG, January 2014
Regular Spot Checks
Overview:
Starbucks is a premium brand, which customers have come to expect a certain level of service from.
To ensure your customers continue to receive this, there are a couple of spot checks that should
regularly be carried out.
Check the unit is clean:
Regularly check that the machine and furniture is clean. Some of the key areas to particularly look at
are:
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•
Liquid spills and sugar on the counter top.
Drips or debris around the waste bin.
Finger prints on the Touch-Screen.
Spillages on the floor around the unit, follow your stores safety procedures where applicable.
Only use paper towel and sanitiser on the counter top and doors. Please spray sanitiser onto the cloth,
rather than directly on the surface, to help prevent any potential cross-contamination. This should not
come into contact with any part of the machine. Do not use any scrubbers or scourers, as this could
damage the surfaces.
• For the Touch-Screen, only use the Franke Micro Fibre Cloth.
Check the unit is stocked:
Regularly check that the machine and unit is stocked to meet the needs of your customers. Some of
the key areas to particularly look at are:
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•
•
•
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Coffee Beans and Milk.
Coffee Cups and Lids.
Sugars, Sweeteners and Milk Jiggers.
Napkins.
Wooden Stirrers.
If you have recently experienced an overly busy period, please also check the following:
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Milk levels in the cooler.
Syrups.
Chocolate Powder.
Do the Waste Bins need emptying.
6.1
Version EG, V2.0, September 2014
Basic Hygiene & Safety
Basic Hygiene:
Overview:
The Starbucks on the go installation, includes the use of fresh product. It is important that these products
are handled safely, to reduce the risk of any potential cross-contamination. To help you achieve this,
please follow the simple guidelines below in addition to your own companies guidelines.
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Always wash your hands before opening any ingredients and filling the machine.
Before filling, always check the dates of the product, to ensure it has not past its Best Before or
Discard On date.
When filling, always ensure you have chosen the correct product. An example of this, is to ensure
the Kenya coffee, goes in the Kenya hopper.
Do everything possible to prevent any cross contamination, of foreign bodies falling into any part
of the machine. One way to prevent this, is to open one hopper at a time.
If you have any suspicion that a foreign body may have fallen into a container or hopper, please
remove and empty the whole contents.
7.1
Version EG, V2.0 September 2014
Know Your FM840
Overview
Your Starbucks coffee machine has been manufactured by Franke, with a model number of FM840. It
is a state of the art machine, which provides Starbucks Espresso and market leading milk foam. It will
produce a variety of popular Espresso based beverages, along with Hot Chocolate and Tea. The guide
below, highlights the key parts of your Franke FM840.
The Outside:
Hot Chocolate Hopper
Whole Bean Hopper’s
Two types of whole bean
coffee:
Fairtrade Espresso and Kenya
Touchscreen
Hot Water & Coffee Outlet
Drip Tray
8.1
Version EG, V2.0, September 2014
Know Your FM840
The Inside
Main Unit
Hot Chocolate Mixer
Espresso Brewer
Vending Interface Platform (VIP)
This enables sales and drink
mix data to be extracted from
the machine.
Espresso Grounds Bin
Syrup Station - (in cupboard)
Syrup Pumps
Syrup Pipes
The following syrups are used with
corresponding pipe number:
1. Empty
2. Caramel Syrup
3. Vanilla Syrup
Syrup Tray & Removable Mat
8.2
Version EG, V2.0, September 2014
Know Your FM840
Internal Fridge - (in cupboard)
Double Milk Containers
Chai Concentrate
8.3
Version EG, V2.0, September 2014
Machine Capacity
Machine Capacity:
The number of drinks your machine can produce with one fill of ingredients, will vary depending
on your actual site consumption mix of:
• Cup size
• Drinks Type
• Customers choice of customisation options
On average, your machine can deliver 110 drinks with one fill of ingredients.
To minimise potential stock wastage, monitor the amount of ingredients required for a typical
day, so you only fill with what is required.
Additional Information
Beans:
When beans are opened, they only last 7 days. If you have low volumes, please be aware of this
for the beans in the hopper. Any part opened bag must either be sealed with clips or stored in an
air-tight container.
Chocolate:
The chocolate hopper could get blocked and stop working correctly if it is overfilled. Unless you
have very high daily volumes, please keep this hopper only Half Full. This helps to prevent any
potential blockages and stopping the machine from working.
9.1
Version EG, V2.0, September 2014
Your Condiment Station
Overview
The condiment station provides our customers with all the items required to finish their chosen
beverage.
Please find below a summary of how to stock the unit and present it correctly.
Selection of Cups
Please note: The base of
the cup should be no
higher than the machine.
Lids
Sleeves and Stirrers
Selection of
Tazo® Teas
Filled left to right:
Calm Chamomile,
China Green Tips,
Refresh Mint, Early
Grey and Awake
English Breakfast.
General Condiments
Brown and white sugar,
sweetener, napkins and
milk.
Filling the condiment station:
Product
Comments
Sugars and Sweetener
Please ensure that these are fully stocked, but are also neatly lined up.
Milk Jiggers
These must be stacked neatly and tidied throughout the day.
Teas
When stocking the station, please follow the order above. When opening a new box,
ensure the perforated tab is removed neatly.
Cups
Only stack the cups so the base is no higher than the machine. Ensure all
Starbucks logo’s are facing forward.
Sleeve, lids and wooden
stirrers
Ensure there is always sufficient levels available and neatly stacked. Ensure the
Starbucks logo is always facing forward.
10.1
Version EG, V2.0, September 2014
Your Condiment Station
Filling
To access the condiment station to fill it with various products, please follow the below steps:
1
2
Remove the products from the front
tray on top, so it can be lifted out.
The tray simply lifts up.
3
Condiments &
Tazo Tea’s
You now have access to filling Sugars
etc; and also lifting out Tea boxes to
replace when required.
Whilst filling the condiment unit, take time to ensure it is clean.
Any product that is visible to the customers, must be neatly displayed with any Starbucks Logo’s
visible.
10.2
Version EG, V2.0, September 2014
Know Your Dates
Overview
All Starbucks products have a shelf life whilst sealed, which is always printed on the packaging. When
a product is opened, a new shelf life applies, which is highlighted below.
Definitions:
Best Before - The quality of the product will not be at its best after this date and should not be used.
Exp Date - This date means the same as a Best Before date.
Use By - A product cannot be sold after this date and should not be used after midnight of that date.
Please find below a list of all the Starbucks products we use, along with guidance on dates.
Whole Bean
Exp Dates are printed
under the name.
Once opened - 7 days
If only part of a bag is being
used, it must be sealed
with clip or in an air-tight
container.
Never store in a fridge or
freezer, only ambient.
Fresh
SemiSkimmed
Milk
Syrups
Hot Chocolate
Chai Tea
MIlk
Best Before dates are
printed towards the
bottom of the bottle.
Best Before dates are
printed at bottom of
packet.
Best Before dates are
printed on top of
carton.
Use By dates will be
printed on the
packaging.
Once opened - 30 days
Once opened 6 Months
11.1
Once opened:
• 1 day ambient
• 5 days chilled.
Once opened:
• 2 days chilled*.
*Regardless of longer
packaging dates.
Version EG, V2.0, November 2014
Know Your Dates continued.
Condiment Milk
Best Before date is on box.
Keep the original box, to
help with identifying dates.
xxx
Tazo Tea
Best Before date is on
bottom of box.
Notes
• When you open a Syrup, Chai Tea or Whole Bean, please write the following information inline with
the dates above:
• Opened on date
• Discard on date
11.2
Version EG, V2.0, November 2014
Filling Your Hoppers
Coffee Bean Hoppers
1
2
Unlock the appropriate
hopper lid, one at a
time.This prevents potential
cross contamination.
4
3
Remove hopper lid and
place to the side
5
Cut open a new bag of
Starbucks beans and fill
hopper
Date Coding / Storage:
• When a bag has been
opened, you must record
the Opened and Discard
date on the bag.
• Once opened, coffee
lasts 7 days and is to be
stored ambient.
Ensure the hopper is
‘locked’ after refilling
Part used bags must be
sealed with clips or in an
air-tight container and
dated
Hot Chocolate Hopper
1
Unlock the Hot Chocolate Hopper lid and fill with
Starbucks Hot Chocolate Mix.
To prevent the hopper from blocking, only fill it HALF FULL
(approximately 5cm from rim), unless production levels are high.
After filling has been completed, seal any half used bags, date
code and then Lock the hopper lid.
12.1
Version EG, August 2014
Milk Management & Safety
Overview
To ensure you maintain the high standards expected to deliver Starbucks beverages and do not exceed
any shelf life restrictions, milk must only ever be in the machine for a maximum of 2 days. This not only
ensures you can maintain high quality beverages, but also that you have the opportunity to clean the
milk containers.
Milk Disposal
Milk Disposal Chart
Instructions:
On each of the days identified below, the milk must be disposed from both containers in the machine and then fully cleaned. This is best
done before serving your first customer on the below days.
This document is to be changed every 2 weeks. Please refer to the Operator Manual for further details.
Site Name:
Week 1
Monday
Wednesday
Friday
Sunday
Date
Amount Disposed
Name
Signature
Week 2
Tuesday
Thursday
Saturday
Date
Amount Disposed
Name
Signature
Version EG, V2.0 September 2014
This is used to record when the milk container is emptied, cleaned and filled. It is best practice to complete
this on the relevant morning before serving customers.
This happens on a 2 weekly cycle as identified on the above document.
13.1
Version EG, January 2015
Milk Management & Safety
Cleaning the Milk Containers
When you need to clean the containers (every 2 days), please follow the instructions below.
Put 20ml of Franke Cleaning
Fluid and approximately 1litre
of hand hot water into the milk
container.
Don't forget to also wash all
parts of the lid.
Then ‘rinse’ with cold water
and leave to dry before
refilling.
Using a Wypall, wash the
inside of the container to
remove any milk residue.
Replenishing the milk containers
Between milk disposal and cleans, you can refill your milk container(s) as often as you wish.
• Check that the milk has a minimum of 2 days shelf life left, when filling the container and at least 5℃.
To support longer operational times between fills, some machines are equipped with two 12 litre milk
containers. As each container empties of milk, the machine will automatically switch over to the other
container.
• When your machine does this, there will be a notification on the screen to let you know of this, so you
can top up the empty container accordingly.
To help support profitability, you will want to bear in mind wastage,
When filling your milk container on day 2, take into account the following usage guidelines, so you
reduce the amount of milk filled, based on your daily consumption.
Milk Usage
Tall / Grande
Short / Tall
13.2
Drinks/Day
Milk Litres Used/Day
Drinks/Day
Milk Litres Used/Day
10
2
25
5.5
20
3.5
50
11
30
5
75
16
40
7.0
97
21.0
50
8.5
125
27
75
12.5
150
32
100
17
175
38
125
21
200
43
Version EG, January 2015
Milk Management & Safety
Temperature Monitoring
Many of the machines will have a telemetry device fitted, which will constantly monitor milk
temperature. If yours does not, you will be required to take daily records of the milk temperature. The
temperature must be below 5℃.
To do this, please follow the instructions below:
Cleaning Check Sheet
Instructions:
This document is to be completed daily / weekly. The Merchandiser completing the cleaning
must Date, Sign and Print their Name, when the appropriate cleaning has been completed. Your
Weekly Clean date is on the front cover of this pack.
Record the milk temperature daily, if you do not have telemetry.
Site Name:
Day
Milk
Temp
(0-5 oC)
Monday
4.2
✓ for
Weekly
Clean
day.
Date
Name
Daily Clean
Signature
Weekly Clean
Signature
Tuesday
Wednesday
Thursday
Friday
During your daily cleaning
cycle, take a temperature
reading of the milk.
Saturday
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Version BI, December 2014
Enter the daily reading on your current
Cleaning Check Sheet. If it is above 5℃,
follow the High Temperature section,
High Temperatures
Ensure you record the 1st temperature you took.
Follow these steps.
• Close the fridge door.
• Wait 30 minutes.
• Re-check the temperature (2nd reading).
Over Temperature Log
Instructions:
If you experience a High Temperature reading, please identify the action taken in the log below.
If you experience a temperature higher than 5℃, close the fridge door and wait
30minutes, before testing again.
Site Name:
Date
1st
reading
2nd
reading
Action Taken
Name
Signature
• If temperature is within 0-5℃, no action required.
If the temperature is still high, place a call with
the help desk.
Please document the above steps within the Over
Temperature Record.
Version BI, December 2014
13.3
Version EG, January 2015
Fault Finding
Overview:
The Franke FM840 is a premium coffee machine, made to the the highest possible standards in
Switzerland and should provide you with trouble free Starbucks beverages.
At times, a fault might appear that reduces the performance of the machine or stop it working all
together. Many of these faults can be rectified by the user, which the below information talks you through.
In the event that you can’t resolve this locally, Selecta are just a phone call away to support you.
Please try to resolve faults locally before calling Selecta, to save any unnecessary costs being incurred.
1
2
Colour Codes:
There a 3 types of fault.
System still fully working, but
needs attention.
System is working, but with
limitations.
System can not operate.
You will see a coloured tab
in the top right corner
Tap the tab, for more
information
Common Faults & Action:
Error Code Error Text
Action
3
Communication LP
Restart the system.
72
Initialize Brewing Unit
Restart the system. Clean the Brewing Unit with a brush.
99
Water Filter
The water filter needs replacing. This is part of the maintenance plan.
Call Selecta.
120
No Coffee Powder
Potential blockage. Check the powder chute and clean with a brush.
Check photocell is clean on bean monitor. Make sure hopper is
positioned correctly and topped up.
125
Powder Flap Open
The flap opened to put in the cleaning tablet is open. Close it.
130
Filling with Cold Milk
Milk container is empty or not able to draw through. Fill container and
check pipes are not caught / kinked.
226227
Cleaning Required
Complete a full Daily Cleaning Cycle.
228229
Clean Flavour Station
The Flavour (syrup) station must be cleaned. This appears 7-9 days
after last cleaning.
230
Prepare Flavour Station
Prepare the Flavour Station and ensure syrup is coming through the
nozzle.
231
Prepare Milk System
The Milk System needs preparing.
252256
Cleaning Cancelled
During cleaning, if the correct process is not followed or the water tank
was full, this will appear. Cleaning needs to be restarted.
* More Error Codes can be found within the Appendixes of this manual.
Version EG, V2.0 September 2014
Fault Finding Continued
Further Support Needed:
If you have tried everything possible to resolve the fault on site, but cant get your machine working,
please call the Selecta Helpdesk for further support.
A sticker can be found on your Coffee Machine, highlighting the contact number and your Machine
Identification Number. Call the help desk and quote your Machine ID.
Contact Number
Machine Identification
Number
Version EG, V2.0 September 2014
Chemical Use
Overview:
Please find in the Appendix, the relevant data sheets for the chemicals you are required to use
for cleaning. This includes the Cleaning Tablets, Cleaning Solution and Chlorine Tablets.
All staff that are required to use these products, must read through this information.
Dependant upon your country, these help you to conform to either:
• COSHH - Control of Substances Hazardous to Health Regulations 2002 (UK)
• CLP - Classification, Labelling and Packaging of substances and mixtures. (Regulation (EC)
No 1272/2008
15.1
Version EG, January 2015
Page 20
You will need:
Filling and emptying
y
Daily Cleaning - FM840
Explanation of symbols
• Machine Keys So that you can get the most •outFranke
Milk Cleanser
Cleaning Container (jug)
of your FM800, we would like to familiarize •you with the symbols used in the Operating
Hard
Surface
Sanitiser
solution
Franke
instructions and software. For• us,
thoroughCleaning
information Tabs
and open communication
go without saying.
• Thermometer
03 •
04
• Grounds Brush and red handle
Franke
Microfibre
cloth
•
brushes
Tablets
• Sanitising
Symbols used in the Operating
instructions
• Paper Towels
• Plastic Bin Liners
DANGER indicates potentially life-
i
! DANGER
threatening danger oron
grave the
injury. machine screen.
Please Note: Cleaning instructions
are highlighted
1
!
WARNING
Empty, clean and dry the bean
! CAUTION
hopper.
NOTE
WARNING
indicates risk of injury.
2
01
Replace the bean hopper.
Slide the safety pusher back
until it stops.
3
This symbol indicates tips, shortcuts
Tap
for more
info
and additional
information.
on each screen
Describes and illustrates a step
that you must perform.
CAUTION directs your attention to a
danger of minor injuries.
NOTE makes you aware of the risk of
damaging the machine.
01
Steps on a colored background
are optional. They must be
performed depending on the
model of your machine.
Cleaning the add-on unit or
individual components.
CAUTION - Maybe HEAVY and
will stop clean cycle when full.
Tap FRANKE and enter
7777, OK.
Empty
container.
Risk of
injury!
The screw conveyor of the pow4
der
container can cause cuts
and crushing injuries.
Exercise care when cleaning
the powder container.
Tap Cleaning and
Maintenance.
Page 3
CAUTION
Explanation of symbols
!
5
Tap Clean Coffee Machine,
then confirm.
Remove Mixer - Pull off
tube, turn red lever
Anti-Clockwise, pull mixer.
6
Chocolate Mixer Tips:
•
•
•
•
•
•
16.1
Clean Mixer, using brushes and ‘Cold Water’ if required at a sink.
Ensure cut-out and notch line up when putting together,
White ring can be inserted anyway up.
Push into machine and lock red ring clockwise.
Reconnect tube.
Give a gentle pull on the mixer to ensure it is secure.
CRITICAL to prevent leaks.
Version EG, V2.0 September 2014
Daily Cleaning Continued
7
Brush out the inside of the
machine, paying particular
attention to the top of the
brewer.
Ensure the top grounds chute
is also cleaned and replaced
correctly.
8
7. Outlet Head:
A
B
A. Wash all parts with
‘Cold’ water and brush
inside, paying attention
to all the holes.
B. When replacing rubber
insert, ensure the
prongs are ‘through’ the
holes.
• Listen for the ‘2 Clicks’,
when replacing the head,
to ensure both sides have
locked in correctly.
9
Your machine will now commence the cleaning
cycle and offer several screen prompts for
activities that need to be carried out.
After opening flap, wait 3
seconds before dropping
Franke cleaning tablet in
the machine.
16.2
Version EG, V2.0 September 2014
Daily Cleaning Continued
The Milk System:
10
11
12
Chai
Chai
• Follow on screen prompts.
• Remove milk tubes into the
cleaning jug.
• Either Store in a Fridge or
Dispose of the milk, according
to your Milk Disposal Chart.
13
• If your installation does not
have Telemetry for
temperature recording,
please take a reading and
record in the Cleaning
Check Sheet.
• Sanitise probe before and
after use.
15
14
A
• When prompted, add 100ml
of Franke cleaning fluid and
press continue.
• The cleaning cycle will
continue.
• Close the fridge door and
press continue.
• Your jug will fill with water
and start to rinse the milk
system
B
Chai
• Check that any spills have
been wiped up in the fridge.
• Replace your milk
containers and tubes.
A = Blue Tube.
B = Red Tube.
• Check the screen for
prompts to fill the milk.
• When you confirm, the
machine will pull through the
milk.
• If you are performing a
Weekly Clean, jump to this
now and return to point 14
after that is complete.
16.3
Version EG, V2.0 September 2014
04
y
17
16
Empty, clean and dry the bean
hopper.
!
CAUTION - Maybe HEAVY
CAUTION
Risk of injury!
Empty container and drop a
The Chlorine
screw conveyor
the powTabletofinside.
der container can cause cuts
and crushing injuries.
Exercise care when cleaning
the powder container.
19
Page 20
03
Filling and emptying
Daily Cleaning Continued
18
Replace the bean hopper.
Slide the safety pusher back
until it stops.
Tap ‘Wipe Protection’.
Clean display using
Microfibre cloth.
Remove rubbish chute,
clean with Sanitiser and
ensure the recess in
counter top is also clean.
General Cleaning Tips:
• When using sanitiser, spray onto the cloth first to save any
potential cross contamination of chemical onto food products or
coffee machine.
• Check the inside of cupboards for any excessive spills or debris
and clean appropriately.
• Check under the condiment station, to ensure no spills or
excessive sugar are underneath.
• When cleaning the counter top, dry any chemical residue off
quickly, to prevent smears.
• Finally clean the Drip Tray, but ensure that no paper towel goes
into the waste pipe.
• Only use the Microfibre cloth to clean the outside of the
machine.
16.4
Version EG, V2.0 February 2016
Weekly Cleaning - FM840
mbols
General
You
willweneed:
st out of your
FM800,
would like to familiarize you with the symbols
usedInformation:
in the Operating
For us, thorough information and open communication go without saying.
• Machine Keys
• Hard Surface Sanitiser
perating instructions
• Paper Towel
• Cleaning Container (Jug)
ANGER indicates potentially
lifeMilk Cleanser
• Franke
eatening danger or grave injury.
ARNING indicates risk of injury.
Please Note: Detailed cleaning instructions are highlighted on the machine
screen as you progress, to help guide you in more detail.
i
01
AUTION directs your attention to a
nger of minor injuries.
1
OTE makes you aware of the risk of
maging the machine.
Complete this Weekly Cleaning on your chosen day, which is highlighted on the
front cover of this manual.
This symbol indicates tips, shortcuts
Tap
for more
info
and additional
information.
on each screen
Describes and illustrates a step
that you must perform.
2
3
Steps on a colored background
are optional. They must be
performed depending on the
model of your machine.
01
eaning the add-on unit or
dividual components.
Page 3
Explanation of symbols
Remove the grounds chute.
This just pulls off.
4
Rinse hot water through the
chute, to remove any
excess coffee.
Leave to Air-Dry
5
Tap FRANKE and enter
7777, OK.
6
Chai
Tap Cleaning and
Maintenance.
17.1
Tap Clean Flavour Station,
then confirm.
Remove all syrups and chai
after being prepared.
Version EG, V2.0 September 2014
Weekly Cleaning continued.
7
8
9
Chai
Put the Syrup tubes into a
jug, with 500ml of Hand Hot
water and 30ml of Cleaning
Fluid.
10
Remove the milk containers
and place tubes in a clean
cup.
Put the Chai tube into a jug,
with 500ml of Hand Hot
water and 30ml of Cleaning
Fluid.
11
Follow the on-screen prompts, which will include you having to refill the jugs with Hand Hot water (500ml) to rinse the system and
then the cycle will be complete.
Keep the fridge door shut as much as possible.
Before replacing milk containers, give the inside of the fridge a
wipe over with some sanitised solution sprayed onto a paper towel.
Before starting the Clean
Cycle, dip a paper cloth into
the solution and wipe down
the hard tube.
Syrup Station:
• When immersing tubes into the jug, please try and ensure the ‘bungs’ are
also immersed.
• Remove the rubber mat and clean with sanitiser.
• Check the surrounding area for any syrup splashes and clean accordingly.
• When putting tubes into bottles / cartons, ensure the tube goes to the
bottom.
• Double check that all bottles / cartons are date coded.
17.2
Chai Filter Check
Check the filter is clean. If
some debris is still present,
remove and use brush and
cold water to clean.
Version EG, V2.0 September 2014
Weekly Cleaning continued.
12
14
13
For each syrup,
tap Starting.
You will then see the next
screens.
Tap Prepare Syrup System,
then confirm.
15
16
17
The pump will start, when you
see a constant flow, Press
Stop.
Repeat previous steps for
each syrup available.
Enter the amount in ml.
Tap OK.
Your are prompted to check
how much of each syrup is
left. Please estimate in ml,
how much is left.
Coffee Hoppers - empty
product, wipe inside with
damp cloth. Ensure dry
before replacing product.
19
Replacing Grounds Chute
18
Empty Grounds bin and
General Waste, wash
inside and out.
17.3
Check the chute is Dry Inside. Open machine door,
hold the top of the coffee grounds container, then push
the grounds chute upwards onto the pipe at the bottom
of the machine.
Version EG, V2.0 September 2014
Weekly Cleaning continued.
20
The Condiment Unit
Remove all the products and tray
from the condiment unit.
Clean the whole of the condiment
unit, inside and out. Don't forget to
also clean the underneath.
22
21
Clean cupboards inside
and out.
Finally, check that the top surface,
outside of the cabinets,
conversation table and background
are clean.
23
Return to point 14 of the Daily
Cleaning section, to ensure all daily
tasks are complete and machine
ready for operation.
What Next?
When you have completed all the cleaning, you must vend a Test Drink once per week.
• A Tall Vanilla Latte is a great drink to check, as it involves all aspects of the machine (Espresso, Milk
and Syrup).
17.4
Version EG, V2.0 February 2016
Milk Disposal Chart
Instructions:
On each of the days identified below, the milk must be disposed from both containers in the machine and then fully cleaned. This is best
done before serving your first customer on the below days.
This document is to be changed every 2 weeks. Please refer to the Operator Manual for further details.
Site Name:
Week 1
Monday
Wednesday
Friday
Sunday
Date
Amount Disposed
Name
Signature
Week 2
Tuesday
Thursday
Saturday
Date
Amount Disposed
Name
Signature
Version EG, V2.0 September 2014
Cleaning Check Sheet
Instructions:
This document is to be completed daily / weekly. The Merchandiser completing the cleaning
must Date, Sign and Print their Name, when the appropriate cleaning has been completed. Your
Weekly Clean date is on the front cover of this pack.
Record the milk temperature daily.
Highlight any high temperatures and complete the ‘Over Temperature Record’.
Site Name:
Day
Milk
Temp
(0-5 oC)
✓ for
Weekly
Clean
day.
Date
Name
Daily Clean
Signature
Weekly Clean &
Drink Test
Signature
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Version EG, September 2015
Over Temperature Log
If you experience a High Temperature reading, please identify the action taken in the log below.
If you experience a temperature higher than 5℃, close the fridge door and wait
30minutes, before testing again.
Site Name:
Possible Outcome / Action:
• 2nd reading is < 5℃ - All O.K. Continue serving great coffee.
• 2nd reading is > 5℃ - Call Helpdesk, Dispose of Milk, Stop using machine until fault fixed.
Date
1st
reading
2nd
reading
Action Taken
Name
Signature
Version EG, September 2015
Daily / Weekly Checks
Day / Date
Task
Performed a daily clean
Milk and Coffee levels are
correct for days usage.
Milk Management procedures
have been followed
D A I LY
Fill levels of Syrup and Chai
have been checked
Dates on all ingredients have
been checked. Any out of date
product thrown.
Condiment station has been
filled and cleaned where
required.
All bins emptied and cleaned if
required.
Stock levels reviewed.
Is the installation presentable to
a customer
Have you locked all the doors
required.
No errors present on the screen
A test drink to be pulled off. Use
a Vanilla Latte to check all
aspects of the machine.
W E E K LY
Syrup / Chai cleaned
Furniture and surround cleaned
inside / out.
Hoppers cleaned.
Condiment unit deep cleaned.
Version EG, September 2015
Service Call Log
Instructions:
If you experience a problem with your machine and need to call the Helpdesk, please record the
details below.
Site Name:
Date
Issue / Problem
Log Number
Reporting Name
Signature
Version EG, January 2015
RMS - F109 BioSpot 4K Chlorine Tablets
Internal Use
Selecta Safety Data Sheet
Bio Spot 4K Chlorine Tablets
Chemical Product:
Manufacturers Name:
Zenith Hygiene
Manufacturers Contact
Number:
01707 270260
Hazards Identification
First Aid Measures
Harmful - Harmful if swallowed. Irritant - Irritating to eyes.
Contact with acids liberates toxic gas.
Rinse immediately with plenty of water
holding the eyelids open
Inhalation: Remove from source of exposure.
Wash Thoroughly
Skin:
Remove product from mouth. Do not induce
Ingestion:
vomiting. Drink small amounts of water.
If Problems persist seek medical advice.
Fire Fighting Measures
Handling and Storage
Substance does not in itself represent a fire hazard. In the
event of a fire from other causes the product is compatible
with: Water, Carbon Dioxide Co2 extinguisher, foam and
dry powder extinguisher. May evolve toxic fumes if
involved in a fire. Fire fighters should wear self contained
breathing apparatus and other PPE.
Handling: Avoid contact with eyes. Rinse and dry hands
after use, for prolonged contact protection of the hands
may be necessary. Prevent the formation of dust.
Storage: Store in original containers. Avoid extremes of
temperature. Do not mix with any other chemicals.
Personal Protection
Composition/ Information on Ingredients
Hand:
Eyes:
Skin:
Respiration:
For prolonged contact wear rubber gloves
Not required
Not required
Not required
Eyes:
Sodium dichloroisocyanurate dihydrate >30%
Disposal Considerations
Regulatory Information
This product is not classified as hazardous waste under
the Special Waste Regulation. For disposal contact a
licensed waste management company. Rinse out
containers at least twice and recycle.
Version 2.0
Hazard Symbol: Xn HARMFUL, contains Sodium
dichloroisocyanurate dihydrate.
Risk Phrases: R22 - Harmful if swallowed. R36 irritating to eyes. R31 - Contact with acids liberates toxic
gases
Safety Phrases: S26 - In case of contact with eyes,
rinse immediately with plenty of water and seek medical
advice.
"Uncontrolled When Distributed"
RMS - RA36 COSHH Risk Assessment
Internal Use
SELECTA UK AND IRELAND LTD - COSHH PRODUCT ASSESSMENT
Please refer to Manufacturer's Safety Data Sheet (SDS)
What is the name of the
chemical product?
What does the product
What is the
What is the product used
look like? See section 9 of
manufacturer's name and
for?
telephone number?
Manufacturers SDS
Biospot Chlorine (formally Zenith Hygiene Systems.
Sanitising waste buckets
Steraclean) Tablets 4K
01707 270 260
Describe the hazard warning
(e.g. Irritant, Harmful or Nonhazardous) See section 3 of
Manufacturers SDS or product
label
What are the Risk
Phrases? (e.g. Causes
severe burns) See section
15 of the Manufacturers
SDS
Harmful and irritant
R22 - harmful if swallowed,
R36 - irritating to eyes, R31
- contact with acids
liberates toxic gas
White Tablet
Dilutions
Routine Disinfection - 1 tablet in 5 litres of water
Waste Disposal Units - 1 tablet in 400ml of water
Cloths & Mops etc - immerse overnight in a bucket containing 1 tablet per 15 litres of water
What are the Safety Precautions, including PPE where appropriate? See sections 7 & 8 of SDS and any safety information on the product label.
Handling - avoid contact with the eyes, rinse and dry hands after use, prevent
the formation of dust.
Storage - store in original containers, avoid extremes of temperature, do not
mix with other chemicals.
First Aid.
Eyes - flush eye with water for at least 15 minutes. Seek medical attention if problem
persists.
Skin - flush immediately with water.
PPE - for prolonged contact, the use of rubber gloves resistant to detergents is
recommended
Ingestion - drink large quantities of water, do not induce vomiting.
Inhalation - remove to fresh air
For further information regarding first-aid, fire fighting, spillage or accidental release, handling, storage and disposal considerations - see manufacturer's guide.
Assessed By : Sandy Newman
Signature:
Date: February 2014
This COSHH Product Assessment must be reviewed every 12 months or sooner if there are changes to the product or its use and after any accident or incident involving this substance.
Version: 2.2
' Uncontrolled When Distributed'
RMS - F132 Special cleaner for milk and cream dispenser
Internal Use
Selecta Safety Data Sheet
Special cleaner for milk - and cream dispenser
Chemical Product:
Manufacturers Name:
Schulz & Sohn
Manufacturers Contact Number:
Hazards Identification
4903019240
First Aid Measures
Notes to
Physician
Inhalation:
Treat Symptomatically
Fresh Air. If symptoms persist, consult a doctor
Wash the skin immediately with soap and water. Get
Skin contact: medical attention if irritation persists
Xi Irritant
Ingestion:
Drink water. Do not emesis. Consult a doctor
Make sure to remove any contacts before rinsing.
Promptly wash eyes with plenty of water while lifting
Eye contact: eye lid. Rinse for several minutes. Then consult a
doctor
Fire Fighting Measures
Handling and Storage
CO2, poweder or water spray, adapt the extinguishing
agent on the surrounding area. Special hazards caused
by the substance, its products of combustion or resulting
gases: Carbon Monoxid (CO)
Personal Protection
Hand:
Eyes:
Skin:
Respiration:
Follow the genral preventative measures at working with
chemicals. Keep receptacles tightly sealed. Do not store
together with alkalis (caustic solutions) - Exothermic reaction
with alkalis. Do not use with other cleaner
Composition/ Information on Ingredients
Wear suitable protective gloves if risk to
Wear safety goggles if risk of splashing
Wear protective clothing to prevent skin
Fresh air
Not applicable
Auto ignition temperature (oC)
Disposal Considerations
None
Regulatory Information
Disposal should be in accordance with local, state or
national legislation - not with household garbage. Do not
Safety Phrases: Xi Irritant
allow to reach sewage system
Risk Phrases: R38 Irritating to skin 41 Risk of serious damage
to eyes 2 Keep out of the reach of children 26 in case of
contact with eyes, rinse immediately with plenty of water and
seek medical advice 37/39 wear suitable gloves and eye/face
protection
Version 2.0
"Uncontrolled When Distributed"
RMS - RA36 COSHH Risk Assessment
Internal Use
SELECTA UK AND IRELAND LTD - COSHH PRODUCT ASSESSMENT
Please refer to Manufacturer's Safety Data Sheet (SDS)
What is the name of the
chemical product?
What is the
manufacturer's name and
telephone number?
Special cleaner for milk and cream dispenser
Sculz & Sohn
+4903019240
What is the product used
What does the product
Describe the hazard warning (e.g. What are the Risk Phrases?
for?
look like? See section 9 of Irritant, Harmful or Non-hazardous) (e.g. Causes severe burns)
See section 3 of SDS or product
See section 15 of the SDS
SDS
label
Cleaner to support the
Liquid
Xi Irritant
R38 Irritating to skin 41 Risk
Franke Starbucks system
of serious damage to eyes 2
Keep out of reach of children
26 in case of contact with
eyes, rinse immediately with
plenty of water and seek
medical advice 37/39 wear
suitable gloves and eye/face
protection
Dilution
Check container and adhere to instructions
What are the Safety Precautions, including PPE where appropriate? See sections 7 & 8 of SDS and any safety information on the product label.
Keep away from foodstuffs, beverages and feed. Immediately remove all soiled
and contaminated clothing, wash hands before breaks and at end of work Avoid
contact with skin and eyes. Protective gloves for hands when working with large
quantities or in technical production application
Engineering measures - No particular ventilation requirements - Hand Protection - Use
suitable protective gloves if risk of skin contact. Eye Protection - if risk of splashing,
wear safety goggles or face shield. Other clothing - wear appropriate clothing to avoid
skin contact - HYgiene measures - Wash at end of eah work shift and before eating,
smoking and using the toilet. Wash promptly if skin becomes wet or contaminated,
when using do not eat, drink or smoke.
For further information regarding first-aid, fire fighting, spillage or accidental release, handling, storage and disposal considerations - see manufacturer's guide.
Assessed By : Sandy Newman
Signature:
Date: February 2014
This COSHH Product Assessment must be reviewed every 12 months or sooner if there are changes to the product or its use and after any accident or incident involving this substance.
Version: 2.2
' Uncontrolled When Distributed'
RMS - F131 Cleaning tablets
Internal Use
Selecta Safety Data Sheet
Cleaning tablets
Chemical Product:
Manufacturers Name:
Sculz & Sohn
Manufacturers Contact Number:
Hazards Identification
4903019240
First Aid Measures
Notes to
Physician
Inhalation:
Symptoms of poisoning may occur even after several
hours, therefore medical observation for at least 48
hours after the accident
In case of unconsciousness place IP stably in side
position for transportation
Immediately wash with water and soap and rinse
Skin contact: thoroughly
Xn Harmful
Ingestion:
Get medical attention
Make sure to remove any contacts before rinsing.
Promptly wash eyes with plenty of water while lifting
Eye contact: eye lid. Rinse for at least several minutes. Then
consult a doctor
Fire Fighting Measures
Handling and Storage
CO2, powder or water spray, apply extinguishing agent Follow the general preventative measures of workking with
on the surrounding area. Special precaution: special
chemicals, keep receptacles tightly sealed. KEEP away from
hazards caused by sustance its products of combustion foodstuffs, bevcerages and feed.
or resulting gases: Carbon Monoxid (CO)
Personal Protection
Hand:
Eyes:
Skin:
Composition/ Information on Ingredients
Wear suitable protective gloves if risk to
contact of skin Impermeable
Flash Point (oC)
Not applicable
Wear safety goggles
Wear protective clothing to prevent skin
contact - Wash hands before breaks and
at end of work
Auto ignition temperature (oC)
Not applicable
Respiration: Use a air filter class P2 if dust formation
Disposal Considerations
Version 2.0
Regulatory Information
"Uncontrolled When Distributed"
RMS - F131 Cleaning tablets
Internal Use
Must not be disposed with household garbage. Do not
allow product to reach sewage system
Safety Phrases: 24/25 Avoid contact with skin and eyes, 26 In
case of contact with eyes, rinse immediately with plenty of
water and seek medical advice, 46 If swallowed, seek medical
advice IMMEDIATELY and show the container and safety
sheet
Risk Phrases: 22 Harmful if swallowed. 34 Causes burns, 36
Irritating to eyes, 41 Risk of serious damage to eyes, 52
Harmful to aquatic organisms 8 Contact with combustable
material may cause fire
Version 2.0
"Uncontrolled When Distributed"
RMS - RA36 COSHH Risk Assessment
Internal Use
SELECTA UK AND IRELAND LTD - COSHH PRODUCT ASSESSMENT
Please refer to Manufacturer's Safety Data Sheet (SDS)
What is the name of the
chemical product?
What is the
manufacturer's name and
telephone number?
Cleaning tablets
Sculz & Sohn
+4903019240
What is the product used
What does the product
Describe the hazard warning (e.g. What are the Risk Phrases?
for?
look like? See section 9 of Irritant, Harmful or Non-hazardous) (e.g. Causes severe burns)
See section 3 of SDS or product
See section 15 of the SDS
SDS
label
Coffee machine cleaner
Tablet
Xn Harmful
22 Harmful if swallowed, 34
Causes burns 36 irritating to
eyes 41 risk of serious
damage to eyes 52 harmful to
aquatic organisms 8 contact
with combustable material
may cause fire
Dilution
Not applicable
What are the Safety Precautions, including PPE where appropriate? See sections 7 & 8 of SDS and any safety information on the product label.
Follow the general preventative measures at working with chemicals. Keep
receptacles tightly sealed. Keep away from foodstuffs, beverage and feeds.
Immediately remove contaminated and soiled clothing. Use Air filter class P2 if
DUST formation, Protective gloves and tightly sealed goggles.
Engineering measures - No particular ventilation requirements - Hand Protection - Use
suitable protective gloves if risk of skin contact. Eye Protection - if risk of splashing,
wear safety goggles or face shield. Other clothing - wear appropriate clothing to avoid
skin contact - HYgiene measures - Wash at end of eah work shift and before eating,
smoking and using the toilet. Wash promptly if skin becomes wet or contaminated,
when using do not eat, drink or smoke.
For further information regarding first-aid, fire fighting, spillage or accidental release, handling, storage and disposal considerations - see manufacturer's guide.
Assessed By : Sandy Newman
Signature:
Date: February 2014
This COSHH Product Assessment must be reviewed every 12 months or sooner if there are changes to the product or its use and after any accident or incident involving this substance.
Version: 2.2
' Uncontrolled When Distributed'
Fault Finding Codes
Overview:
Please find below a full list of all the error codes you might encounter on your machine. If you can
resolve this yourself, the actions will highlight what you can try.
If after following the guidance, please call the Selecta Helpdesk for further guidance.
Error Code Error Text
Action
3
Communication LP
Restart the system.
8
Internal CAN
Restart the system.
14 28
Temperature / heater
Restart the system.
Check the temperature sensor
Check the connection cable and connector of the temperature sensor
Check the circuit and connections
30 32
Reheating
The products are locked until the set-point is reached. Once the setpoint temperature has been reached, the error is cleared.
Excess temperature
Restart the system.
36 38
Boiler
Restart the system.
Check the water supply
Check for leaks under the machine
40 45
Motor timeout
Restart the system.
Clean the brewing unit with a brush
46
Motor timeout
Restart the system.
Repeat cleaning
47
Brewing unit photocell
Clean and inspect the brewing unit photocell
The error is cleared when the photocell is functional again. If the error
occurs more frequently than 20 times per week, make a corresponding
entry in the error log.
48 49
Brewing unit photocell
Automatically corrected
Clean the brewing unit with a brush
Check the wiring of the brewing unit motor
70
Initialize water circuit
Restart the system.
Check the water supply
Check the water circuit for leaks under the machine
71
Initialize steam boiler level
Wait at least 4 minutes to identify the errors reliably.
Check the water supply
Check the water circuit for leaks
72
Initialize brewing unit
Restart the system.
Clean the brewing unit with a brush
90
Maintenance required
Maintenance according to the maintenance plan is carried out
automatically. Call Selecta Helpdesk.
91
System calcified
Maintenance according to the maintenance plan is carried out
automatically. Call Selecta Helpdesk.
33
Version EG, V2.0, September 2014
Fault Finding Codes continued
Error Code Error Text
99
Water filter
Action
Water filter is replaced automatically according to the maintenance plan.
Call Selecta Helpdesk.
Grounds tank full
Remove, empty and clean the grounds tank
Grounds tank door must be open at least 5 seconds
Empty grounds tank
The grounds tank is full
Coffee can be drawn 10 more times
Remove, empty and clean the grounds tank
Grounds tank door must be open at least 5 seconds
110
114
Flow meter error 1 / 2
Restart the system.
Select another product
Check the water circuits
Check the water supply
112
Clean whisk
Restart the system.
Clean the mixer chamber and replace
119
Powder dosage 2
The right chamber of the dual chamber dosage system is empty.
Fill with machine-suitable powder
No coffee powder
Check the powder chute and clean with a brush
Check the photocell of the bean monitor
Fill in coffee beans
Check that the bean container is positioned correctly
Draw the product again
Fill tank
Fill the corresponding container
Powder flap open
The powder flap is used for cleaning and when using ground coffee
Close the powder flap
Brewing chamber open
Restart the system.
Draw the product again
130
Filling with cold milk
Milk is empty
All milk products are locked
Fill with cold milk
Check the milk suction hose
Check the foam proportion of all cold foam products
135
Milk temperature
The temperature of the milk is higher than 8° C
Check the temperature in the cooling unit
160
Battery dead
Call Selecta Helpdesk
Never switch off the machine
170
Check the water tank
The wastewater bucket is full.
Empty the wastewater bucket
Check the position of the measuring probes
CS billing
Restart the system.
Check the billing device
Switch on the device
Flavoring Station
communication
Switch on the Flavoring Station using the main switch in the station
Call Selecta Helpdesk
222223
Foam Master
communication
Call Selecta Helpdesk
226227
Cleaning required
Clean the coffee machine
228229
Clean Flavoring Station
Clean the Flavoring Station; this appears 7 and 9 days after the last
cleaning
100
101
120
121123
125
126127
200211
221
Version EG, V2.0, September 2014
Fault Finding Codes continued
Error Code Error Text
Action
230
Prepare flavoring system
Prepare the flavoring system
231
Prepare milk system
The milk system needs to be prepared.
Prepare the milk system.
252256
Cleaning canceled
Cleaning was canceled.
The grounds door was not open long enough
The grounds door was not opened within 20 seconds
263265
Flavoring Station cleaning
canceled
Flavoring Station cleaning was canceled.
The grounds door on the coffee maker was opened
The coffee maker was switched off
Version EG, V2.0, September 2014