Define daily, weekly and periodic tasks
Daily care focuses on visible residue and the dispensing area. Deeper cleaning should be scheduled according to usage and bean characteristics. Always empty the unit before any procedure that requires access to food-contact surfaces.
Protect transparent surfaces
Use materials and cleaning products suitable for acrylic. Abrasive pads and incompatible chemicals can create haze or scratches that permanently reduce clarity.
Inspect the dispensing mechanism
Check that moving parts operate freely and that coffee particles are not obstructing the outlet. If a component does not move as expected, stop using the unit and consult the product instructions.
Avoid mixing cleaning chemicals
Use only products compatible with the material and the manufacturer's instructions. Never assume that a chemical suitable for stainless steel is also suitable for acrylic or other transparent food-contact components.
Clean before changing coffee
When a silo position changes from one coffee to another, remove remaining beans and residue before the new batch is added. This protects product identity and prevents old coffee from being carried into the new selection.
Keep an operating record
A short checklist can record the date, silo position, coffee, batch, cleaning action and responsible person. The record is particularly useful in multi-shift cafés, roasteries and retail stores.
Stop when the mechanism changes
A slower outlet, unusual resistance, damaged transparent surface or loose component is not a routine cleaning issue. Empty the unit safely, stop operation and ask the responsible technical contact to inspect the product according to ROASTRA guidance.
Include care in staff training
The handover should identify approved cleaning materials, the correct emptying sequence, the responsible person and the point at which staff must stop and escalate a fault. Place the product-care instructions where the operating team can actually use them.
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