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Starbucks Interactive Cup Maintenance

Starbucks Interactive Cup Maintenance. Interactive Cup. Required Cleaning.

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Starbucks Interactive Cup Maintenance

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  1. Starbucks Interactive Cup Maintenance

  2. Interactive Cup

  3. Required Cleaning • Brew Group: Regular rinsing and cleaning with urn cleaner prevents coffee oils from building up and affecting the taste and body of the coffee. A neglected brew group will not perform as designed and lead to larger problems later. • Cocoa Whipping Bowl: Weekly cleaning and monthly sanitizing will keep the whipping bowl free of built up cocoa that could back up into the machine. Cleaning and sanitizing will produce better tasting cocoa and ensure your Interactive Cup remains sanitary and odor free. • Cocoa Canister: Clean the canister thoroughly and air dry to prevent cocoa from coagulating at the base of the canister thus burning out the motor. • Coffee Hoppers: To remove oils that can be visually unappealing, remove hoppers and clean with dish soap and a non-abrasive sponge. Air dry completely before re-attaching. Coffee oils become rancid over time, affecting taste and body of the coffee.

  4. Cleaning Schedule Starbucks requires diligent cleaning and maintenance of all branded equipment. Please ensure your Interactive CupTM is on this schedule: Weekly: • Remove Brew Group Assembly and rinse with water • Remove, Clean and Rinse Cocoa whipping bowl and motor • Dust machine interior – especially the fan • Empty waste bin Monthly: • Clean brew group with Urn Cleaner • Remove and sanitize Cocoa Hopper – Air Dry • Remove and Clean Hoppers (or as needed) – Air Dry • Check water filter

  5. Removing the Brew Group 1 2 3 4 • Remove nozzle and metal bracket from brew group • Remove Brew funnel from chamber • Push pin directly down then over to release, grab by the roller bar or base • Pull the group directly towards you to remove Brew Group should be removed weekly and rinsed with water to avoid rapid oil build up

  6. Monthly Brew Group CleaningMonthly cleaning with Urn Cleaner will keep your Brew Group in exceptional conditionSee Next Slide for Visual Aids • Turn off Product Switch on inside of machine • Brush away any loose coffee on the brew group – remove filter paper • Clear ground coffee chute and plug with a paper towel • Sprinkle Urn Cleaner into the brew funnel directly onto the screen • Run a tall coffee cycle ( make sure Product Switch is off ) • When the water mixes with Urn Cleaner, stir around with a small paintbrush • When the piston lowers to the half-way point, turn off the machine • Allow the cylinder to soak for several minutes • Turn machine back on – place cup under spout • Run several more Tall coffee cycles until water dispenses clear • Turn Product Switch on – remove paper towel from coffee chute

  7. Monthly Cleaning 1 2 3 4 • Dirty brew group – should not look like this • Sprinkle Urn Cleaner into the brew funnel directly onto the screen • When the water mixes with Urn Cleaner, stir around with a #1 paint brush • Turn machine off at the halfway point – allow to soak – turn machine back on to flush out Monthly Cleaning and Brew Group replacement at 20,000 cycles is absolutely critical

  8. Maintenance ScheduleStarbucks requires diligent cleaning and maintenance of all branded equipment. Please ensure your Interactive CupTM is on this schedule: 10,000 Cycles: • Check and Replace Outlet Valves • Check and replace water filter 20,000 Cycles: • Replace Brew Group via Replacement Program • Replace Cocoa Whipping Motor 60,000 Cycles: • De-Lime Water Tank • Check Grinder Burrs

  9. Quality Assurance Checklist • Bean and Cocoa Hoppers are stocked with FRESH BEANS • Brewed coffee is 195 degrees ( 165 – 175 degrees in cup ) • Brewed Cocoa is 180 degrees ( 155-160 degrees in cup ) • Water filter is replaced regularly • Machine exterior is clean • Bean Hoppers are clean and oil free • Cleaning and repairs are noted on machine interior • Brew Group Assembly is maintained and operating properly

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