Cleaning: Empty the hotel hopper and dispensing gate after service, dismantle washable food-contact parts and seals for thorough cleaning and sanitation, air-dry them completely before refilling, wipe high-gloss Carrara with pH-neutral stone cleaner and buff dry, avoid immersion acids abrasives and mixing fresh cereal with old crumbs
Daily Care: Keep the hotel hopper sealed between breakfast periods, brush crumbs from the gate after service, wipe high-gloss Carrara with a soft neutral-cleaner cloth, monitor stock freshness rather than continually topping up, keep removable food parts dry
Avoid- Avoid leaving the hotel hopper open between services
- avoid mixing incompatible foods in one mechanism
- avoid refilling over stale crumbs
- avoid reinstalling damp food-contact parts
- avoid acidic or abrasive cleaners on high-gloss Carrara
Maintenance: Keep the hotel hopper airtight between services, remove crumbs from the gate after breakfast, dismantle washable food-contact parts regularly, sanitize and dry them completely, wipe polished Carrara separately, inspect portion consistency, assign separate dispensers to foods with substantially different size or density
Handling: Empty the hotel hopper before relocation, detach it from the 3.45 kg stone structure, lift the base from beneath, support removable components individually, operate the dispensing handle smoothly, keep bowls centred, never carry it by the hopper lid or outlet
