# 10.2 Cleaning the Slush Machine **Version:** V2 **Last Updated:** October 2025 **Document Type:** Standard Operating Procedure (SOP) — ## Purpose To establish consistent cleaning and maintenance procedures for slush machines, ensuring food safety compliance, hygiene standards, and optimal machine performance across all Little Coffee Bean Co locations. — ## Scope This procedure applies to all staff responsible for operating and maintaining slush machines at mobile Tuk Tuk units and fixed shop locations. Cleaning must be performed daily, weekly, and during deep maintenance cycles. — ## Equipment Required ### Daily Cleaning – Warm water (40–50°C) – Food-safe cleaning solution (approved by FSA) – Soft-bristled brushes (non-abrasive) – Clean lint-free cloths or paper towels – Disposable gloves (food-grade) – Sanitiser spray (approved for food contact surfaces) – Bucket or sink ### Weekly & Deep Cleaning – All items from Daily Cleaning, plus: – Descaling solution (commercial food-grade) – Pipe cleaning brush or flexible brush – Gasket removal tool (if applicable) – Replacement seals/gaskets (if worn) – Distilled water (for rinsing) — ## Daily Cleaning Procedure ### Step 1: Drain Remaining Slush Mix 1. Turn off slush machine at end of service 2. Allow mixture to cool to room temperature (approximately 30 minutes) 3. Open drain valve at base of machine 4. Place bucket underneath to catch remaining slush mix 5. Allow complete drainage (minimum 5 minutes) 6. Close drain valve securely ### Step 2: Rinse Reservoir 1. Remove any large debris from reservoir opening 2. Fill reservoir with warm water (40–50°C) 3. Turn machine on for 30 seconds to circulate water through internal pipes 4. Turn machine off 5. Open drain valve and allow water to drain completely 6. Repeat rinse cycle 2–3 times until water runs clear ### Step 3: Clean Dispensing Nozzle 1. Remove dispensing nozzle (if removable) according to equipment manual 2. Soak nozzle in warm water with food-safe cleaning solution for 5 minutes 3. Use soft-bristled brush to gently scrub interior and exterior 4. Rinse thoroughly under warm running water 5. Dry with lint-free cloth 6. Reattach nozzle securely ### Step 4: Wipe External Surfaces 1. Dampen soft cloth with warm water and cleaning solution 2. Wipe all external surfaces including: – Machine body – Control panel – Drain valve area – Base and feet 3. Pay special attention to areas where syrup residue may accumulate 4. Dry all surfaces with clean cloth 5. Sanitise external surfaces with approved sanitiser spray ### Step 5: Final Inspection 1. Check for any remaining syrup residue or sticky spots 2. Inspect drain valve for leaks or blockages 3. Verify nozzle is securely attached 4. Check power cord for damage 5. Document cleaning completion on daily log — ## Weekly Deep Cleaning Procedure ### Step 1: Perform Daily Cleaning (Full Cycle) 1. Complete all steps from Daily Cleaning Procedure above 2. Allow extra time for thorough drying between steps ### Step 2: Descale Internal Pipes 1. Prepare descaling solution according to manufacturer instructions 2. Fill reservoir with descaling solution 3. Turn machine on and allow solution to circulate for 10 minutes 4. Turn machine off and let solution sit for 15–20 minutes 5. Turn machine back on for 5 minutes to flush descaling solution 6. Turn off machine ### Step 3: Flush with Distilled Water 1. Empty reservoir completely 2. Fill reservoir with distilled water 3. Turn machine on and circulate for 2 minutes 4. Turn off and drain completely 5. Repeat flush cycle 3 times to remove all descaling solution residue 6. Final drain should be clear with no chemical smell ### Step 4: Clean Internal Reservoir 1. If accessible, remove reservoir according to equipment manual 2. Use pipe cleaning brush to scrub interior walls 3. Pay attention to corners and seams where residue accumulates 4. Rinse thoroughly with warm water 5. Dry completely before reinstalling 6. Reattach reservoir securely ### Step 5: Inspect Seals and Gaskets 1. Visually inspect all rubber seals and gaskets 2. Check for cracks, hardening, or discolouration 3. Look for signs of leaking or deterioration 4. If seals appear worn or damaged, note for replacement 5. Clean seals with damp cloth and dry thoroughly 6. Do not use abrasive materials on seals ### Step 6: Document Deep Cleaning 1. Record date and time of deep cleaning 2. Note any issues or damage observed 3. List any replacement parts needed 4. Sign off on completion — ## Monthly Maintenance Check ### Step 1: Operational Test 1. Prepare a small batch of slush mix (500ml syrup + 2.5–3.5 litres water, depending on ratio) 2. Pour into reservoir 3. Turn on machine and allow full freezing cycle (15–20 minutes) 4. Check consistency and texture 5. Verify temperature reaches 4–8°C 6. Test dispensing nozzle for smooth operation 7. Drain machine completely after test ### Step 2: Visual Inspection 1. Check all visible components for wear or damage 2. Inspect power cord for cuts or fraying 3. Verify all bolts and fasteners are tight 4. Check drain valve for proper sealing 5. Look for any signs of leaking or water damage 6. Inspect control panel buttons for sticking ### Step 3: Performance Documentation 1. Record machine performance notes 2. Document any issues requiring attention 3. Note if professional servicing is needed 4. Schedule repairs if necessary with equipment supplier — ## Seasonal Deep Maintenance (Quarterly) ### Step 1: Complete Disassembly (If Qualified) 1. **Note:** Only perform if trained and authorised 2. Turn off and unplug machine 3. Allow 1 hour cooling time 4. Remove all removable parts according to equipment manual 5. Inspect each component for wear ### Step 2: Component Cleaning 1. Soak removable parts in descaling solution for 30 minutes 2. Use soft brushes to clean all surfaces 3. Rinse thoroughly with distilled water 4. Dry completely before reassembly 5. Replace any worn gaskets or seals ### Step 3: Reassembly 1. Follow equipment manual instructions carefully 2. Ensure all components are dry before reassembly 3. Tighten all fasteners securely but do not over-tighten 4. Verify all seals

# 10.1 Slush Mix Calculations **Version:** V2 **Last Updated:** October 2025 **Document Type:** Standard Operating Procedure (SOP) — ## Purpose To ensure consistent slush drink quality, correct syrup-to-water ratios, and accurate batch calculations across all Little Coffee Bean Co locations. — ## Scope This procedure applies to all staff responsible for preparing and mixing slush batches at mobile Tuk Tuk units and fixed shop locations. — ## Equipment Required – Measuring jug (calibrated, minimum 5-litre capacity) – Slush syrup concentrate – Filtered or bottled water – Stirring rod or paddle – Thermometer (0–50°C range) – Funnel – Clean cloth or paper towels – Slush machine reservoir — ## Slush Mix Ratios Little Coffee Bean Co offers three standard mixing ratios to suit different flavour intensities and customer preferences. All ratios use **syrup concentrate to water** proportions. ### Ratio 1: 5:1 (Standard Sweetness) **Best for:** Regular customers, standard flavour intensity, balanced taste | Volume | Syrup Concentrate | Water | Total Batch | |——–|——————-|——-|————-| | Small | 1 litre | 5 litres | 6 litres | | Medium | 2 litres | 10 litres | 12 litres | | Large | 3 litres | 15 litres | 18 litres | | Extra Large | 5 litres | 25 litres | 30 litres | **Calculation:** Water volume = Syrup volume × 5 ### Ratio 2: 6:1 (Lighter Sweetness) **Best for:** Health-conscious customers, extended serving periods, subtle flavour | Volume | Syrup Concentrate | Water | Total Batch | |——–|——————-|——-|————-| | Small | 1 litre | 6 litres | 7 litres | | Medium | 2 litres | 12 litres | 14 litres | | Large | 3 litres | 18 litres | 21 litres | | Extra Large | 5 litres | 30 litres | 35 litres | **Calculation:** Water volume = Syrup volume × 6 ### Ratio 3: 7:1 (Light Sweetness) **Best for:** Sugar-conscious customers, premium dilution, extended shelf life | Volume | Syrup Concentrate | Water | Total Batch | |——–|——————-|——-|————-| | Small | 1 litre | 7 litres | 8 litres | | Medium | 2 litres | 14 litres | 16 litres | | Large | 3 litres | 21 litres | 24 litres | | Extra Large | 5 litres | 35 litres | 40 litres | **Calculation:** Water volume = Syrup volume × 7 — ## Step-by-Step Mixing Procedure ### Step 1: Select Ratio 1. Determine which ratio to use based on customer demand and preference 2. Confirm ratio selection with store manager if unsure 3. Record ratio used on batch log (see Quality Control section) ### Step 2: Measure Syrup Concentrate 1. Pour syrup concentrate into measuring jug 2. Fill to the marked line for your chosen volume 3. Check measurement at eye level to ensure accuracy 4. Do not overfill—excess syrup affects flavour balance ### Step 3: Measure Water 1. Add water to a separate measuring jug 2. Calculate water volume using the ratio formula: – **5:1 ratio:** Water = Syrup × 5 – **6:1 ratio:** Water = Syrup × 6 – **7:1 ratio:** Water = Syrup × 7 3. Measure water at eye level for accuracy 4. Use filtered or bottled water only (tap water may contain chlorine affecting taste) ### Step 4: Combine Ingredients 1. Pour syrup concentrate into the slush machine reservoir 2. Slowly add measured water while stirring continuously 3. Stir for minimum 2 minutes to ensure complete mixing 4. Check for any undissolved syrup particles at bottom of reservoir 5. If particles remain, continue stirring until fully dissolved ### Step 5: Check Temperature and Consistency 1. Allow mixture to cool to 4–8°C (refrigeration/freezing cycle) 2. Use thermometer to verify temperature before service 3. Mixture should be smooth with no visible particles 4. Consistency should be pourable but with slight viscosity ### Step 6: Activate Slush Machine 1. Ensure mixture is at correct temperature before switching on 2. Turn on slush machine according to equipment manual 3. Allow 15–20 minutes for initial freezing cycle 4. Check consistency after first cycle—should be partially frozen, slushy texture — ## Batch Calculations Reference ### Quick Reference: Common Batch Sizes **For 5:1 Ratio:** – 500ml syrup → 2.5 litres water = 3 litres total – 750ml syrup → 3.75 litres water = 4.5 litres total – 1 litre syrup → 5 litres water = 6 litres total **For 6:1 Ratio:** – 500ml syrup → 3 litres water = 3.5 litres total – 750ml syrup → 4.5 litres water = 5.25 litres total – 1 litre syrup → 6 litres water = 7 litres total **For 7:1 Ratio:** – 500ml syrup → 3.5 litres water = 4 litres total – 750ml syrup → 5.25 litres water = 6 litres total – 1 litre syrup → 7 litres water = 8 litres total — ## Quality Control Standards ### Visual Checks – Mixture is uniform colour (no streaking or separation) – No visible syrup particles or residue – Colour matches expected shade for chosen flavour – No cloudiness or discolouration ### Taste Profile – Flavour intensity matches selected ratio – No overly sweet or watered-down taste – Smooth consistency when served – No grittiness or texture issues ### Temperature – Mixture reaches 4–8°C before service – Slush consistency achieved after freezing cycle – Ice crystals form evenly throughout ### Documentation – Batch ratio recorded on batch log – Date and time of preparation noted – Staff member name recorded – Any deviations or issues documented — ## Troubleshooting | Issue | Cause | Solution | |——-|——-|———-| | Too sweet | Ratio too concentrated (5:1 used instead of 6:1/7:1) | Dilute with additional water; recalculate ratio | | Too watered down | Ratio too dilute (7:1 used instead of 5:1/6:1) | Add more syrup concentrate; remix | | Mixture won’t freeze | Temperature too high | Check refrigeration; allow longer freezing time | | Particles visible | Incomplete mixing | Stir for additional 2–3 minutes | | Colour inconsistent | Uneven mixing | Remix thoroughly; check