Version: V2 Last Updated: October 2025 Review Date: October 2026 Purpose This SOP establishes procedures for cleaning and maintaining the air fryer to ensure food safety, prevent cross-contamination, and maintain equipment performance. Scope Applies to all food preparation staff across all Little Coffee Bean Co locations. Equipment Required Soft brush Cleaning cloth Hot water Sanitiser solution Degreaser (food-safe) Gloves Drying cloth Daily Cleaning Procedure After Each Use Allow air fryer to cool for 10 minutes Remove basket and tray Tap out excess food debris into waste bin Wipe interior with damp cloth Return basket and tray End of Shift Ensure air fryer is unplugged and completely cool Remove basket and tray Soak basket and tray in hot water with sanitiser for 10 minutes Scrub with soft brush to remove all food residue Rinse thoroughly with hot water Wipe exterior with damp cloth Wipe interior with damp cloth Dry all components completely Reassemble and store Weekly Deep Clean Unplug air fryer Remove basket and tray Soak in hot water with food-safe degreaser for 15 minutes Scrub thoroughly with brush Rinse multiple times with hot water Wipe interior with cloth dampened with sanitiser Wipe exterior thoroughly Dry all components completely Inspect heating element for debris Reassemble Quality Checks No visible food residue Interior clean and dry Basket and tray secure No damage to heating element No odours Safety Notes Never immerse main unit in water Always unplug before cleaning Allow adequate cooling time before cleaning Wear gloves to protect from sharp edges Compliance Aligns with UK Food Standards Agency food safety and hygiene guidelines.

Version: V2 Last Updated: October 2025 Review Date: October 2026 Purpose This SOP establishes procedures for cleaning and maintaining in-store waste bins to ensure hygiene, prevent odours, and maintain health and safety standards. Scope Applies to all staff across all Little Coffee Bean Co locations. Equipment Required Waste bags (appropriate size) Cleaning brush Hot water Sanitiser solution Gloves Cloth Disinfectant spray Daily Cleaning Procedure Throughout Service Empty bins when 75% full Replace with fresh waste bag Wipe exterior with damp cloth Check for spillage around base End of Shift Empty all bins completely Remove and dispose of waste bag Rinse interior with hot water Scrub interior surfaces with brush Apply sanitiser solution Rinse thoroughly with hot water Wipe exterior with disinfectant cloth Dry completely Insert fresh waste bag Weekly Deep Clean Remove bin from location Rinse exterior thoroughly with hot water Scrub all surfaces including base and corners Apply sanitiser solution and let sit for 5 minutes Rinse multiple times until sanitiser smell is gone Dry completely Disinfect spray exterior Return to location with fresh bag Quality Checks No visible waste or residue No odours Exterior clean and dry Bag securely fitted No cracks or damage Safety Notes Always wear gloves when handling bins Ensure bins are emptied regularly to prevent overflow Report damaged bins immediately Be aware of sharp objects in waste Compliance Aligns with UK Food Standards Agency hygiene guidelines and Health & Safety at Work Act 1974.

Version: V2 Last Updated: October 2025 Review Date: October 2026 Purpose This SOP establishes procedures for cleaning and maintaining the coffee knock box to ensure hygiene and prevent pest infestations. Scope Applies to all barista staff across all Little Coffee Bean Co locations. Equipment Required Knock box Waste bin Cleaning brush Hot water Sanitiser solution Cloth Daily Cleaning Procedure Throughout Service Empty knock box when approximately 75% full Tap sides gently to dislodge remaining grounds Dispose of grounds in designated waste bin Wipe interior with damp cloth End of Shift Empty completely and dispose of all grounds Rinse interior with hot water Scrub interior with brush to remove residual grounds and oils Rinse thoroughly Wipe exterior with damp cloth Dry completely Store in designated clean area Weekly Deep Clean Soak knock box in hot water with sanitiser for 10 minutes Scrub all interior surfaces thoroughly Pay special attention to corners and seams Rinse multiple times with hot water Dry completely Inspect for cracks or damage Quality Checks No visible grounds or residue Interior clean and dry No odours No cracks or damage Safety Notes Ensure grounds are fully cooled before disposal Wear gloves when handling to avoid splinters Report damaged boxes immediately Compliance Aligns with UK Food Standards Agency pest control and hygiene guidelines.

Version: V2 Last Updated: October 2025 Review Date: October 2026 Purpose This SOP establishes procedures for cleaning and maintaining milk jugs (steaming pitchers) to ensure hygiene, prevent cross-contamination, and maintain equipment longevity. Scope Applies to all staff handling milk jugs across all Little Coffee Bean Co locations. Equipment Required Hot water Cleaning brush (soft-bristled) Milk jug cleaning cloth Sanitiser solution Drying cloth Inspection light Daily Cleaning Procedure During Service Rinse milk jug immediately after each use with hot water Use soft brush to remove dried milk from spout and interior Wipe exterior with damp cloth Store in designated clean area End of Shift Fill jug with hot water and add sanitiser solution Soak for 5 minutes Use brush to scrub interior walls, spout, and handle thoroughly Rinse under running hot water until no sanitiser smell remains Inspect for milk residue in spout (use light if needed) Dry completely with clean cloth Store upside down on clean rack Weekly Deep Clean Soak jug in hot water with sanitiser for 15 minutes Scrub all surfaces including underneath the spout Use pipe cleaner to clear spout opening Rinse thoroughly with hot water Dry and inspect for damage Quality Checks No visible milk residue Spout flows freely No cracks or dents Handle secure and intact Safety Notes Handle with care to avoid burns from hot water Never leave soaking jugs unattended Report damaged jugs immediately Compliance Aligns with UK Food Standards Agency hygiene guidelines and cross-contamination prevention protocols.

# 8.6 Pizza Oven Cleaning & Maintenance **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 8.6 — ## Purpose To provide staff with clear procedures for daily cleaning, maintenance, and deep cleaning of pizza ovens, ensuring food safety, optimal performance, and equipment longevity. — ## Scope This SOP applies to all pizza ovens at Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops). — ## Equipment Required – Soft-bristled cleaning brush – Damp cloths and dry cloths – Pizza oven scraper or shovel – Ash removal container – Thermometer (for temperature verification) – Manufacturer’s manual — ## Daily Cleaning (End of Shift) ### 1. Remove Ash – Allow oven to cool slightly – Use pizza oven shovel or scraper to push ash to front – Carefully remove ash into ash container – Dispose of ash in appropriate waste ### 2. Wipe Interior – Use damp cloth to wipe down interior surfaces – Remove food residue and debris – Wipe from back to front – Repeat with dry cloth ### 3. Clean Oven Mouth – Use soft brush to remove debris from oven opening – Wipe edges with damp cloth – Dry with clean cloth ### 4. Clean Exterior – Wipe down exterior with damp cloth – Remove grease and soot – Dry with clean cloth – Check for damage ### 5. Check Temperature – Use thermometer to verify oven temperature – Should reach 250–300°C for pizza – Report temperature issues to management — ## Weekly Deep Clean (Sunday) ### 1. Deep Clean Interior – Ensure oven is off and cool – Use pizza oven scraper to remove stubborn buildup – Scrape all interior surfaces – Use soft brush to remove loose debris – Wipe with damp cloth – Dry completely ### 2. Deep Clean Oven Mouth – Use soft brush to clean opening thoroughly – Remove soot and debris – Wipe with damp cloth – Dry with clean cloth ### 3. Clean Exterior – Wipe down entire exterior with damp cloth – Remove grease, soot, and stains – Use soft brush for stubborn areas – Dry with clean cloth ### 4. Inspect Oven Structure – Check for cracks in interior or exterior – Look for loose bricks or tiles – Inspect door hinges (if applicable) – Report any damage to management ### 5. Check Temperature – Use thermometer to verify oven reaches correct temperature – Should reach 250–300°C for pizza – Report any temperature issues to management — ## Monthly Maintenance – Inspect all structural components for damage – Check door seals (if applicable) for wear – Verify thermometer accuracy – Inspect for signs of rust or corrosion – Test temperature controls – Check that oven heats evenly — ## Seasonal Deep Clean (Quarterly) ### 1. Full Interior Clean – Ensure oven is off and completely cool – Use scraper to remove all buildup – Brush out all loose debris – Wipe with damp cloth multiple times – Dry completely ### 2. Exterior Deep Clean – Wipe down entire exterior thoroughly – Use appropriate cleaner for exterior material – Dry with clean cloth – Polish if applicable ### 3. Comprehensive Inspection – Inspect all structural components – Check for cracks or damage – Verify all fasteners are tight – Test all controls – Report any issues to management — ## Troubleshooting | **Issue** | **Cause** | **Action** | |———–|———-|———–| | Won’t heat | Fuel issue or blockage | Check fuel, clear blockage | | Temperature too low | Buildup inside | Deep clean interior | | Temperature too high | Thermostat issue | Contact maintenance | | Visible cracks | Structural damage | Contact maintenance | | Door won’t close | Hinge damage | Contact maintenance | | Smoke inside | Blockage in chimney | Clear blockage | — ## Food Safety – Never use harsh chemicals inside oven – Ensure oven is cool before cleaning – Remove all ash and debris before cooking – Keep cleaning materials away from food prep areas – Wash hands after cleaning — ## Safety – Always allow oven to cool before cleaning – Never use water on extremely hot oven – Be careful of hot surfaces – Use appropriate tools for cleaning – Report any damage or malfunction immediately – Keep oven area clear of clutter — ## Responsibility – **All Staff:** Complete daily ash removal and wipe-down after use – **Shift Managers:** Oversee daily cleaning and complete weekly deep clean – **Store Manager:** Verify cleaning standards and arrange professional servicing – **Directors:** Review maintenance logs and budget for repairs — ## References – Pizza Oven Manufacturer Manual – Manufacturer Maintenance Guidelines – UK Food Standards Agency (FSA) Guidance

# 8.5 Flat Grill Cleaning & Maintenance **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 8.5 — ## Purpose To provide staff with clear procedures for daily cleaning, maintenance, and deep cleaning of flat grills, ensuring food safety, optimal performance, and equipment longevity. — ## Scope This SOP applies to all flat grills at Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops). — ## Equipment Required – Soft-bristled cleaning brush – Damp cloths and dry cloths – Degreaser (food-safe) – Scraper (non-abrasive) – Oil (for conditioning griddle) – Thermometer (for temperature verification) – Manufacturer’s manual — ## Daily Cleaning (During & End of Shift) ### 1. Cool Down Griddle – Allow grill to cool slightly (still warm, not hot) – Never clean while extremely hot or cold – Ensure grill is switched off ### 2. Scrape Griddle – Use non-abrasive scraper to remove food residue – Scrape from back to front – Dispose of debris in appropriate waste – Repeat until griddle is clear ### 3. Wipe Griddle – Use damp cloth to wipe down entire griddle surface – Remove grease and residue – Wipe in one direction for even cleaning – Repeat with dry cloth ### 4. Clean Edges & Exterior – Use soft brush to remove crumbs from edges – Wipe exterior with damp cloth – Dry with clean cloth – Check for damage or wear ### 5. Empty Grease Trap – Remove grease trap (if applicable) – Empty grease into appropriate waste container – Rinse trap with hot water – Dry and replace — ## Weekly Deep Clean (Thursday) ### 1. Deep Clean Griddle Surface – Ensure grill is off and cool – Apply food-safe degreaser to griddle – Use soft brush to scrub away buildup – Use non-abrasive scraper for stubborn residue – Rinse thoroughly with damp cloth – Dry completely with clean cloth ### 2. Clean Grill Exterior – Wipe down entire exterior with damp cloth – Use degreaser for greasy areas – Dry with clean cloth – Polish if applicable ### 3. Inspect & Condition Griddle – Check griddle for damage or wear – Look for uneven heating areas – Apply thin layer of food-safe oil to griddle – Wipe excess oil with cloth – Heat grill briefly to distribute oil ### 4. Check Temperature – Use thermometer to verify heating temperature – Should reach 150–180°C for cooking – Report any temperature issues to management ### 5. Inspect Hinges & Seals – Check hinges for wear or damage – Inspect rubber seals for cracks – Ensure grill opens and closes smoothly – Report any issues to management — ## Monthly Maintenance – Inspect electrical cord for damage – Check all bolts and fasteners are tight – Verify thermostat accuracy with thermometer – Inspect for signs of rust or corrosion – Test temperature controls – Check that grill heats evenly — ## Troubleshooting | **Issue** | **Cause** | **Action** | |———–|———-|———–| | Uneven heating | Buildup on griddle | Deep clean griddle | | Grill won’t heat | Electrical issue | Check power, contact maintenance | | Griddle sticks | Insufficient oil | Apply food-safe oil | | Slow heating | Thermostat issue | Contact maintenance | | Visible rust | Moisture damage | Clean and dry, contact maintenance | — ## Food Safety – Never use harsh chemicals or abrasive materials – Ensure all cleaning products are food-safe – Do not submerge grill in water – Keep cleaning materials away from food prep areas – Wash hands after cleaning — ## Safety – Always ensure grill is off before cleaning – Allow grill to cool before deep cleaning – Be careful of hot surfaces during daily cleaning – Never use water on extremely hot griddle – Report any damage or malfunction immediately — ## Responsibility – **All Staff:** Complete daily wipe-down after use – **Shift Managers:** Oversee daily cleaning and complete weekly deep clean – **Store Manager:** Verify cleaning standards and arrange professional servicing – **Directors:** Review maintenance logs and budget for repairs — ## References – Flat Grill Manufacturer Manual – Manufacturer Maintenance Guidelines – UK Food Standards Agency (FSA) Guidance

# 8.4 Fryer Cleaning & Maintenance **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 8.4 — ## Purpose To provide staff with clear procedures for daily cleaning, maintenance, and deep cleaning of commercial fryers, ensuring food safety, optimal performance, and equipment longevity. — ## Scope This SOP applies to all commercial fryers at Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops). — ## Equipment Required – Soft-bristled cleaning brush – Damp cloths and dry cloths – Degreaser (food-safe) – Fryer oil (approved type) – Oil disposal container – Thermometer (for temperature verification) – Manufacturer’s manual — ## Daily Cleaning (During & End of Shift) ### 1. Empty Fryer Basket – Remove basket from fryer – Shake off excess oil back into fryer – Place basket on clean surface ### 2. Wipe Basket – Use damp cloth to wipe basket – Remove food residue and buildup – Dry with clean cloth – Inspect for damage ### 3. Skim Oil Surface – Use skimmer to remove food particles from oil surface – Dispose of particles in appropriate waste – Repeat until surface is clean ### 4. Wipe Exterior – Wipe down fryer exterior with damp cloth – Remove grease splatters – Dry with clean cloth – Check for damage ### 5. Check Oil Temperature – Use thermometer to verify oil temperature – Should maintain 160–190°C during service – Report temperature issues to management — ## Weekly Oil Change (Tuesday) ### 1. Allow Oil to Cool – Turn off fryer – Allow oil to cool to safe handling temperature (not hot) – Never dispose of hot oil ### 2. Drain Oil – Place large oil disposal container under drain valve – Open drain valve slowly – Allow all oil to drain completely – Close drain valve ### 3. Dispose of Used Oil – Pour cooled oil into appropriate waste container – Label container with date and type of oil – Store in designated area for disposal – Follow local environmental regulations ### 4. Clean Fryer Interior – Wipe interior surfaces with damp cloth – Use soft brush to remove buildup – Use food-safe degreaser for stubborn residue – Rinse thoroughly with damp cloth – Dry completely ### 5. Refill with Fresh Oil – Pour fresh, approved fryer oil into fryer – Fill to correct level (check manufacturer’s manual) – Ensure oil is at room temperature before heating – Heat fryer to operating temperature ### 6. Check Temperature – Verify oil reaches correct operating temperature – Use thermometer to confirm (160–190°C) – Report any temperature issues to management — ## Monthly Maintenance – Inspect heating element for damage – Check thermostat accuracy with thermometer – Verify drain valve operates smoothly – Inspect electrical cord for damage – Check all bolts and fasteners are tight – Inspect basket handle for cracks or wear – Test temperature controls — ## Deep Clean (Monthly) ### 1. Empty & Cool Fryer – Drain all oil (see Weekly Oil Change section) – Allow fryer to cool completely ### 2. Deep Clean Interior – Apply food-safe degreaser to interior surfaces – Use soft brush to scrub away buildup – Use non-abrasive scraper for stubborn residue – Rinse thoroughly with damp cloth – Dry completely ### 3. Clean Exterior – Wipe down entire exterior – Use degreaser for greasy areas – Dry with clean cloth – Polish stainless steel if applicable ### 4. Inspect Components – Check heating element for corrosion – Inspect drain valve for leaks – Check basket hinges for wear – Verify all seals are intact — ## Troubleshooting | **Issue** | **Cause** | **Action** | |———–|———-|———–| | Oil won’t heat | Heating element issue | Contact maintenance | | Temperature too low | Thermostat issue | Contact maintenance | | Oil smells burnt | Oil degraded | Change oil immediately | | Slow draining | Blocked drain | Clean drain valve | | Basket won’t lower | Mechanical issue | Contact maintenance | | Oil leaking | Seal damage | Contact maintenance | — ## Food Safety – Never mix different types of oil – Change oil regularly (minimum weekly) – Never reuse oil that smells burnt or looks very dark – Keep fryer temperature within safe range – Never leave fryer unattended while in use – Keep cleaning materials away from food prep areas — ## Safety – Always allow oil to cool before handling – Never pour hot oil down drain – Use appropriate containers for oil disposal – Wear appropriate protective equipment when handling hot oil – Report any damage or malfunction immediately – Keep fryer area clear of clutter — ## Responsibility – **All Staff:** Complete daily cleaning after use – **Shift Managers:** Oversee daily cleaning and complete weekly oil change – **Store Manager:** Verify cleaning standards and arrange professional servicing – **Directors:** Review maintenance logs and budget for repairs — ## References – Fryer Manufacturer Manual – Manufacturer Maintenance Guidelines – UK Food Standards Agency (FSA) Guidance – Environmental Regulations for Oil Disposal

# 8.3 Panini Grill Cleaning & Maintenance **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 8.3 — ## Purpose To provide staff with clear procedures for daily cleaning, maintenance, and deep cleaning of panini grills, ensuring food safety, optimal performance, and equipment longevity. — ## Scope This SOP applies to all panini grills at Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops). — ## Equipment Required – Soft-bristled cleaning brush – Damp cloths and dry cloths – Degreaser (food-safe) – Scraper (non-abrasive) – Oil (for conditioning plates) – Thermometer (for temperature verification) – Manufacturer’s manual — ## Daily Cleaning (During & End of Shift) ### 1. Cool Down Plates – Allow grill to cool slightly (still warm, not hot) – Never clean while extremely hot or cold – Ensure grill is switched off ### 2. Wipe Plates – Use damp cloth to wipe down both upper and lower plates – Remove food residue and grease buildup – Wipe in one direction, not circular motions – Repeat with dry cloth ### 3. Clean Edges & Exterior – Use soft brush to remove crumbs from edges – Wipe exterior with damp cloth – Dry with clean cloth – Check for damage or wear ### 4. Empty Grease Trap – Remove grease trap (if applicable) – Empty grease into appropriate waste container – Rinse trap with hot water – Dry and replace — ## Weekly Deep Clean (Friday) ### 1. Deep Clean Heating Plates – Ensure grill is off and cool – Apply food-safe degreaser to plates – Use soft brush to scrub away buildup – Use non-abrasive scraper for stubborn residue – Rinse thoroughly with damp cloth – Dry completely with clean cloth ### 2. Clean Grill Exterior – Wipe down entire exterior with damp cloth – Use degreaser for greasy areas – Dry with clean cloth – Polish if applicable ### 3. Inspect & Condition Plates – Check plates for damage or wear – Look for uneven heating areas – Apply thin layer of food-safe oil to plates – Wipe excess oil with cloth – Heat grill briefly to distribute oil ### 4. Check Temperature – Use thermometer to verify heating temperature – Should reach 180–200°C for panini – Report any temperature issues to management ### 5. Inspect Hinges & Seals – Check hinges for wear or damage – Inspect rubber seals for cracks – Ensure grill opens and closes smoothly – Report any issues to management — ## Monthly Maintenance – Inspect electrical cord for damage – Check all bolts and fasteners are tight – Verify thermostat accuracy with thermometer – Inspect for signs of rust or corrosion – Test temperature controls – Check that grill heats evenly — ## Troubleshooting | **Issue** | **Cause** | **Action** | |———–|———-|———–| | Uneven heating | Buildup on plates | Deep clean plates | | Grill won’t heat | Electrical issue | Check power, contact maintenance | | Plates stick | Insufficient oil | Apply food-safe oil | | Slow heating | Thermostat issue | Contact maintenance | | Visible rust | Moisture damage | Clean and dry, contact maintenance | — ## Food Safety – Never use harsh chemicals or abrasive materials – Ensure all cleaning products are food-safe – Do not submerge grill in water – Keep cleaning materials away from food prep areas – Wash hands after cleaning — ## Safety – Always ensure grill is off before cleaning – Allow grill to cool before deep cleaning – Be careful of hot surfaces during daily cleaning – Never use water on extremely hot plates – Report any damage or malfunction immediately — ## Responsibility – **All Staff:** Complete daily wipe-down after use – **Shift Managers:** Oversee daily cleaning and complete weekly deep clean – **Store Manager:** Verify cleaning standards and arrange professional servicing – **Directors:** Review maintenance logs and budget for repairs — ## References – Panini Grill Manufacturer Manual – Manufacturer Maintenance Guidelines – UK Food Standards Agency (FSA) Guidance

# 8.2 Coffee Machine Cleaning & Maintenance **Little Coffee Bean Co** **Version:** V2 **Date:** October 2025 **SOP Number:** 8.2 — ## Purpose To provide staff with clear procedures for daily cleaning, maintenance, and deep cleaning of Frachino coffee machines, ensuring optimal performance, hygiene standards, and equipment longevity. — ## Scope This SOP applies to all Frachino coffee machines at Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops). — ## Equipment Required – Cleaning brushes (group head and portafilter) – Cleaning tablets (espresso machine cleaner) – Damp cloths and dry cloths – Descaling solution (approved for Frachino machines) – Blind basket (no holes) for backflushing – Thermometer (for temperature checks) – Manufacturer’s manual — ## Daily Cleaning (End of Shift) ### 1. Purge Group Heads – Insert blind basket (no holes) into portafilter – Lock into group head – Run water for 10 seconds – Stop and repeat 5 times – Remove any residual water and grounds ### 2. Clean Portafilters & Baskets – Remove grounds from portafilter – Rinse thoroughly under hot water – Use cleaning brush to remove buildup – Dry with clean cloth – Inspect for damage ### 3. Clean Group Head Screens – Use cleaning brush to remove grounds from screen – Backflush with water (5-10 seconds) – Repeat until water runs clear – Dry with cloth ### 4. Wipe Steam Wand – Immediately after steaming milk, wipe wand with damp cloth – Purge steam for 2-3 seconds to clear milk inside – Wipe again with dry cloth – Never allow milk to dry on wand ### 5. Empty Drip Tray – Remove and empty drip tray – Rinse and dry – Replace under group heads ### 6. Wipe Exterior – Wipe down machine exterior with damp cloth – Dry with clean cloth – Check for leaks or damage — ## Weekly Deep Clean (Saturday) ### 1. Soak Portafilters & Baskets – Fill container with hot water and cleaning tablet – Soak portafilters and baskets for 20 minutes – Scrub with brush to remove buildup – Rinse thoroughly under hot water – Dry completely ### 2. Deep Clean Group Heads – Insert blind basket into portafilter – Lock into group head – Add cleaning tablet to water – Run cleaning solution through for 10 seconds – Stop and repeat 5 times – Flush with clean water until clear – Repeat for all group heads ### 3. Clean Shower Screen – Remove shower screen from group head – Soak in hot water with cleaning tablet for 15 minutes – Scrub with brush – Rinse thoroughly – Dry and replace ### 4. Deep Clean Steam Wand – Soak tip in hot water with cleaning tablet for 10 minutes – Use small brush to clear milk buildup – Backflush with water – Rinse thoroughly – Dry completely ### 5. Descale Machine – Follow manufacturer’s descaling instructions – Use approved descaling solution – Run solution through group heads and steam wand – Flush thoroughly with fresh water (at least 2 liters) – Run water until no descaling solution smell remains ### 6. Check Temperature – Use thermometer to check water temperature – Should be 90–95°C – Report any temperature issues to management — ## Monthly Maintenance – Inspect all seals and gaskets for wear – Check for leaks around group heads – Verify pressure gauge reading (should be 9 bars) – Inspect portafilter handles for cracks – Check water filter cartridge and replace if needed – Inspect steam wand for damage — ## Troubleshooting | **Issue** | **Cause** | **Action** | |———–|———-|———–| | Slow flow | Blocked group head | Backflush and deep clean | | Leaking water | Worn seal | Contact maintenance | | No steam | Blocked steam wand | Soak and clean wand | | Temperature too low | Scale buildup | Descale machine | | Pressure too high | Pump issue | Contact maintenance | — ## Safety – Always ensure machine is off before cleaning – Allow machine to cool before handling hot components – Never use harsh chemicals not approved for espresso machines – Report any damage or malfunction immediately – Keep cleaning materials away from customer areas — ## Responsibility – **Baristas:** Complete daily cleaning after each shift – **Shift Managers:** Oversee daily cleaning and complete weekly deep clean – **Store Manager:** Verify cleaning standards and arrange professional servicing – **Directors:** Review maintenance logs and budget for repairs — ## References – Frachino Coffee Machine Manual – Manufacturer Maintenance Guidelines – UK Food Standards Agency (FSA) Guidance