Starbucks On The Go Eg Feb 2016

Starbucks on the go
Operator Manual
Supplied by Selecta UK
Selecta Helpdesk: 0344 736 0204
Site Name:
Weekly Cleaning Day:
Version EG, January 2015

Version Control
Instructions:
Over time, ways of working may change. To ensure you are kept fully up to date, this operator
manual will be updated accordingly. To ensure each manual is fully up to date, any change will
be documented below.
Site Name:
Version Version in
Date What was changed? Placed by
Removed Place
Version EG, November 2014

Contents
1. Starbucks, Our Coffee and Our Drinks

2. Responsibilities
3. Know Your Starbucks on the go
4. Whole Bean
5. Customer Assistance
6. Regular Spot Checks
7. Basic Hygiene & Safety
8. Know Your FM840
9. Machine Capacity
10. Your Condiment Station
11. Know Your Dates
12. Filling Your Hoppers
13. Milk Management & Safety
14. Fault Finding
15. Chemical Use
16. Daily Cleaning
17. Weekly Cleaning
Appendix:
• Milk Disposal Chart
• Cleaning Check Sheet
• Over Temperature Log
• Daily / Weekly Checks
• Service Call Log
• Chemical Data Sheets
• Fault Finding Codes

Starbucks & Our Coffee
Overview
At Starbucks it has always been, and will always be, about great quality coffee. They are passionate
about ethically sourcing the finest coffee beans, roasting them with great care, and improving the
lives of people who grow them.
Starbucks Coffee Company
Founded in 1971 as a whole-bean specialty coffee roaster, Starbucks has come a long way since the first
store opened in Seattle’s Pike Place Market.
Everyone that works at Starbucks is passionate about the coffee and we hope you will be too. As the
largest coffee house chain in the world they can do a lot of good by helping developing countries sell
coffee throughout the globe.
Starbucks on the go produces the same quality beverages that are available in the coffee houses, but
your installation needs a little loving to do this and the coming pages will help you with that...
Ethical Sourcing & Quality
Starbucks only buys the highest quality Arabica coffee grown at high altitude. The company works closely
with the farmers through our Farmer Support Centres to help them improve quality & yield.
From seedling right through to roasted coffee, quality checks are made to ensure only the very best gets
to your cup. To make sure, each coffee batch is sampled by our Green Coffee Team a total of 26 times
before it reaches the roasting plant.
The company applies the same care & attention to roasting each coffee to perfection balancing time and
heat to develop the flavour, acidity & body to its peak.
Ethical sourcing plays a huge part in this, and the company are proud to support Fairtrade; we are
already one of the world’s largest purchasers of Fairtrade coffee. Indeed, over 90% of the coffee served
in the stores in the UK is Fairtrade certified.
In addition to this, the CAFÉ Practises Guidelines, verified by Conservation International, ensures the
livelihoods of thousands more coffee farmers around the world by paying premium prices and rewarding
farmers for additional social and environmental projects they implement.
1.1 Version EG, V2.0, September 2014

Our Drinks
Coffee
Caffé Latte Cappuccino
A double shot of Starbucks espresso, A double shot of Starbucks espresso,
topped with smooth creamy milk and a topped with steamed creamy milk with a
small amount of foam. rich foamy consistency.
Latte Macchiato Caffé Americano

Smooth creamy milk and a rich foam, A double shot of Starbucks espresso,
topped of with a double shot of Starbucks topped with hot water. Served black, but
espresso. customers can add milk.
Espresso Espresso Macchiato

A double shot of Starbucks espresso. The A double shot of Starbucks espresso,
foundation to all our coffee based topped with a little steamed milk.
beverages. Its rich in flavour, with a
caramelly sweetness.
Caffé Mocha
A double shot of Starbucks espresso,
mixed with rich chocolatey sauce and
topped with smooth creamy milk.
Tea
Chai Tea Latte Tea
A tea beverage, made with a chai We provide a selection of Tazo® Teas. The
concentrate with prominent flavours of different varieties available are:
black tea and spices such as cardamom,
cinnamon and black pepper. Finished off • Awake English Breakfast
with smooth creamy milk and foam. • Calm Chamomile
• China Green Tips
• Early Grey
• Refresh Mint
Hot Chocolate
Hot Chocolate
Rich chocolatey mocha sauce, mixed with
smooth creamy milk.
Customisation
Customisation
To help customers adjust their beverage
to suit their personal tastes, they can
customise many beverages with:
• Extra shot of Starbucks espresso
• Caramel or Vanilla Syrup
Responsibilities
Store Responsibilities:
Introduction:
This section helps to explain what the main responsibilities are for any owner of the Starbucks on the
go installation. This should ensure that the customer always receives a Starbucks Experience whilst
using the installation, but also to clarify whats is required in certain circumstances.
Overview:
• Maintain the supply of power, water and dispose of waste at timely intervals.
• Supply semi-skimmed milk (1.5% - 2% fat).
• Assign trained colleagues to manage the machine throughout the day.
• Assign a ‘Coffee Champion’ to manage training.
• Comply with the requirements as set out in this manual.
• Ensure all food safety and Health and Safety procedures are followed.
• Ensure the machine and lighting in the furniture is always on when the store is open.
• Keep the machine locked & closed when unattended.
• Display agreed Starbucks marketing materials.
• If you have any questions about your coffee machine, please contact the Selecta Helpdesk on
0344 736 0204 or your Selecta Field Account Manager.
The machine kept fully stocked:
• Keep machine stocked with (refer to display guidelines for help):

• Coffee, Semi-Skimmed Milk
• Syrup, Chocolate and Tea
• Cups, Lids & Sleeves
• Sugars, Stir Sticks, Napkins & Milk Jiggers
The machine is Clean and Presentable:
• Keep the machine looking clean & presentable at all times of the day.
• Ensure the floor and area surrounding the machine is clean and tidy, following your store procedures
& safety guidelines.
• Complete the daily cleaning procedure every day as instructed and only with approved chemicals.
• Follow the Milk Management guidelines to ensure the milk is not left in the machine for longer than 2
days. Milk disposal must be documented in your Due Diligence pack and kept as evidence.
• Complete the weekly cleaning procedures as instructed.
• Record all completed cleaning using the ‘Cleaning Check Sheet’ in your Due Diligence pack. This
should be retained as evidence of cleaning being performed.
• Take and record daily temperatures of the milk and any ‘Over Temperature’ within the Due Diligence
pack as required.
2.1 Version EG, January 2015

Responsibilities Continued
Store Responsibilities contd.
Respond to any service faults:
• Respond immediately to any On-Screen Prompts.

• Use your ‘Fault Finding’ guide to understand and correct any operating issues.
• Report any technical faults, that you are unable to resolve, to the Selecta Helpdesk by calling
0344 736 0204.
• Please refer to the Fault Finding section of this manual, before logging a call with Selecta. In
situations where no fault can be found or failure is assigned to an operating cause, there may be a
cost incurred.
• Listen carefully to any instructions given by the Selecta Helpdesk and follow their instructions within
any time lines indicated.
• It is the responsibility of the operator to cancel any engineer call outs that are no longer required, in
order to avoid any liability for incurred service costs.
Assist customers at the Starbucks on the go:
• Answer any customer questions that arise.

• Aid customers with using the machine if they have difficulty.
• If a customer has a question which you can not answer, please contact your Selecta Field Account
Manager or alternatively the Selecta Helpdesk on 0344 736 0204.
Receiving Orders & Stock Control:
• Upon receipt of all deliveries, check contents and sign to confirm they match the delivery note. Keep
the delivery note for your records.
• Report any discrepancies and receipt of any delivery within 24 hours to your local Selecta Depot.
Your Field Account Manager will provide details of this.
• Do not transfer stock between sites. If there is a stock challenge, please contact your Field Account
Manager.
• Ensure all Starbucks products are stored securely within the designated Starbucks storage area.
• Ensure that the Starbucks storage area & products are kept in a clean, dry, pest & odour free area at
all times.
• Keep machine and furniture cleaning supplies separate from consumables (Coffee Beans, Cups,
Sugars, etc).

Know Your Starbucks on the go
Overview
Just like a Starbucks Coffee House, the Starbucks on the go is a place where people can connect and
relax, whilst enjoying a Starbucks beverage.
The furniture is made from real oak, to give an authentic coffeehouse look and feel. LED lighting is
used, along with Starbucks branding on the back panel.
Starbucks Lightbox
Starbucks Logo
Background Image The Siren
Franke FM840
Condiment Holder
Cups, Lids, Sleeves,

Stirrers, Tazo Tea,
Sugars, Napkins and
Milk Jiggers.
Milk Cooler
Waste Bin
Syrup Station

Know Your Starbucks on the go
Making Your Perfect Beverage
With your Starbucks on the go, you can create a number of great Starbucks beverages, just like you
can in your local coffee house. To do this, just tap on your preferred drink on the touchscreen and then
customise as required. Please see the steps below:
1. Select your cup size and place on the drip tray.

2. Select your favourite drink.
3. Then you can customise your drink in the

following ways, before pressing the Green Tick:
• Bean type (Fairtrade Espresso Roast or Kenya)
• Syrup (Caramel or Vanilla
Enjoy your Starbucks beverage with care, as it will be HOT.

Whole Bean Coffee
Overview
Starbucks only use high-quality Arabica coffee, which has been grown at high altitudes. There is
another coffee bean called Robusta, which Starbucks do not use. This coffee is grown at lower
elevations and has a harsher flavour characteristic.
Only 3% of the coffee grown around the world is good enough to make it into any bag of
Starbucks® coffee.
Starbucks offer 26 different coffees, which are either single origin or blends from the following
growing regions: Latin America, Africa / Arabia and Asia / Pacific.
In the Starbucks on the go, we currently offer Fairtrade Espresso Roast and Kenya.
Kenya Fairtrade Espresso Roast
MEDIUM ROAST DARK ROAST
Beloved, like the elephant that symbolises This is the heart of Starbucks most popular
it. And big – awash with a full-bodied coffee beverages. It's a special blend of
juiciness that makes it instantly beans from Latin America and Asia/Pacific
recognisable to its many, many fans. darkly roasted to produce a rich and
These qualities are all true of Starbucks caramelly sweetness. Because this dense,
Kenya coffee. You can recognise Kenya full-bodied brew has a stout taste that
through its tell-tale citrus flavours – stands up against milk, it’s the perfect
grapefruit most often, but sometimes foundation for making a latte or cappuccino
lemon and sometimes tart orange. There’s at home. Here’s an interesting fact:
a sparkle to this coffee, a bright acidity, that Espresso was invented in Italy by an
makes it so refreshing to drink. In fact, it's enterprising soul who was seeking a way to
a terrific iced coffee on a hot summer day. prepare coffee in less time, in order to
serve commuters rushing to catch trains.
Which is somewhat ironic when you think
about it, because coffee lovers in Italy (and
all over the world) now prefer to savour
their espresso in long, slow sips.
Version EG, August 2014

Customer Assistance
Cup Sizes
The condiment holder will always contain 3 cup sides depending on your location. These will
either be Demi, Short and Tall or Demi, Tall and Grande.
Customers Needing Assistance
Some customers may need assistance with using the machine, particularly wheelchair users
who may find the touch-screen too high. It is important to assist anyone that may need help with
the machine, using the following steps:
• Politely ask if they would like assistance.

• Assist the customer with choosing and customising their drink.
• Once the drink has poured, assist with provision of condiments as needed. Firmly place a lid
on the cup and a sleeve if they request.
• Ask the customer if they would like some help taking their beverage to the till.
Please keep a special look out, for children or vulnerable people, as there is a risk of scalding if
they are not careful when using the machine.

Regular Spot Checks
Overview:
Starbucks is a premium brand, which customers have come to expect a certain level of service from.
To ensure your customers continue to receive this, there are a couple of spot checks that should
regularly be carried out.
Check the unit is clean:
Regularly check that the machine and furniture is clean. Some of the key areas to particularly look at
are:
• Liquid spills and sugar on the counter top.

• Drips or debris around the waste bin.
• Finger prints on the Touch-Screen.
• Spillages on the floor around the unit, follow your stores safety procedures where applicable.
Only use paper towel and sanitiser on the counter top and doors. Please spray sanitiser onto the cloth,
rather than directly on the surface, to help prevent any potential cross-contamination. This should not
come into contact with any part of the machine. Do not use any scrubbers or scourers, as this could
damage the surfaces.
• For the Touch-Screen, only use the Franke Micro Fibre Cloth.
Check the unit is stocked:
Regularly check that the machine and unit is stocked to meet the needs of your customers. Some of
the key areas to particularly look at are:
• Coffee Beans and Milk.

• Coffee Cups and Lids.
• Sugars, Sweeteners and Milk Jiggers.
• Napkins.
• Wooden Stirrers.
If you have recently experienced an overly busy period, please also check the following:
• Milk levels in the cooler.

• Syrups.
• Chocolate Powder.
• Do the Waste Bins need emptying.

Basic Hygiene & Safety
Basic Hygiene:
Overview:
The Starbucks on the go installation, includes the use of fresh product. It is important that these products
are handled safely, to reduce the risk of any potential cross-contamination. To help you achieve this,
please follow the simple guidelines below in addition to your own companies guidelines.
• Always wash your hands before opening any ingredients and filling the machine.
• Before filling, always check the dates of the product, to ensure it has not past its Best Before or
Discard On date.
• When filling, always ensure you have chosen the correct product. An example of this, is to ensure
the Kenya coffee, goes in the Kenya hopper.
• Do everything possible to prevent any cross contamination, of foreign bodies falling into any part
of the machine. One way to prevent this, is to open one hopper at a time.
• If you have any suspicion that a foreign body may have fallen into a container or hopper, please
remove and empty the whole contents.
7.1 Version EG, V2.0 September 2014

Know Your FM840
Overview
Your Starbucks coffee machine has been manufactured by Franke, with a model number of FM840. It
is a state of the art machine, which provides Starbucks Espresso and market leading milk foam. It will
produce a variety of popular Espresso based beverages, along with Hot Chocolate and Tea. The guide
below, highlights the key parts of your Franke FM840.
The Outside:
Hot Chocolate Hopper
Whole Bean Hopper’s

Two types of whole bean
coffee:
Fairtrade Espresso and Kenya
Touchscreen
Hot Water & Coffee Outlet
Drip Tray

Know Your FM840
The Inside
Main Unit
Hot Chocolate Mixer
Espresso Brewer
Vending Interface Platform (VIP)
This enables sales and drink

mix data to be extracted from
the machine.
Espresso Grounds Bin
Syrup Station - (in cupboard)
Syrup Pumps
Syrup Pipes
The following syrups are used with

corresponding pipe number:
1. Empty
2. Caramel Syrup
3. Vanilla Syrup
Syrup Tray & Removable Mat

Know Your FM840
Internal Fridge - (in cupboard)
Double Milk Containers
Chai Concentrate

Machine Capacity
Machine Capacity:
The number of drinks your machine can produce with one fill of ingredients, will vary depending
on your actual site consumption mix of:
• Cup size
• Drinks Type
• Customers choice of customisation options
On average, your machine can deliver 110 drinks with one fill of ingredients.
To minimise potential stock wastage, monitor the amount of ingredients required for a typical
day, so you only fill with what is required.
Additional Information
Beans:
When beans are opened, they only last 7 days. If you have low volumes, please be aware of this
for the beans in the hopper. Any part opened bag must either be sealed with clips or stored in an
air-tight container.
Chocolate:
The chocolate hopper could get blocked and stop working correctly if it is overfilled. Unless you
have very high daily volumes, please keep this hopper only Half Full. This helps to prevent any
potential blockages and stopping the machine from working.

Your Condiment Station
Overview
The condiment station provides our customers with all the items required to finish their chosen
beverage.
Please find below a summary of how to stock the unit and present it correctly.
Selection of Cups
Please note: The base of
the cup should be no
higher than the machine.
Lids
Sleeves and Stirrers
Selection of
Tazo® Teas
Filled left to right:

General Condiments Calm Chamomile,
China Green Tips,
Brown and white sugar,
Refresh Mint, Early
sweetener, napkins and
Grey and Awake
milk.
English Breakfast.
Filling the condiment station:
Product Comments
Sugars and Sweetener Please ensure that these are fully stocked, but are also neatly lined up.
Milk Jiggers These must be stacked neatly and tidied throughout the day.
When stocking the station, please follow the order above. When opening a new box,
Teas
ensure the perforated tab is removed neatly.
Only stack the cups so the base is no higher than the machine. Ensure all
Cups
Starbucks logo’s are facing forward.
Sleeve, lids and wooden Ensure there is always sufficient levels available and neatly stacked. Ensure the
stirrers Starbucks logo is always facing forward.

Your Condiment Station
Filling
To access the condiment station to fill it with various products, please follow the below steps:
1 2
Remove the products from the front

tray on top, so it can be lifted out. The tray simply lifts up.
Condiments &
Tazo Tea’s
You now have access to filling Sugars

etc; and also lifting out Tea boxes to
replace when required.
Whilst filling the condiment unit, take time to ensure it is clean.
Any product that is visible to the customers, must be neatly displayed with any Starbucks Logo’s
visible.

Know Your Dates
Overview
All Starbucks products have a shelf life whilst sealed, which is always printed on the packaging. When
a product is opened, a new shelf life applies, which is highlighted below.
Definitions:
Best Before - The quality of the product will not be at its best after this date and should not be used.
Exp Date - This date means the same as a Best Before date.
Use By - A product cannot be sold after this date and should not be used after midnight of that date.
Please find below a list of all the Starbucks products we use, along with guidance on dates.
Whole Bean
Exp Dates are printed

under the name.
Once opened - 7 days
If only part of a bag is being

used, it must be sealed
with clip or in an air-tight
container.
Never store in a fridge or

freezer, only ambient.
Fresh
Semi-
Skimmed
Milk
Syrups Hot Chocolate Chai Tea MIlk
Best Before dates are Best Before dates are Best Before dates are Use By dates will be
printed towards the printed at bottom of printed on top of printed on the
bottom of the bottle. packet. carton. packaging.
Once opened - 30 days Once opened - Once opened:

Once opened:
6 Months
• 1 day ambient • 2 days chilled*.
• 5 days chilled. *Regardless of longer
packaging dates.
11.1 Version EG, V2.0, November 2014

Know Your Dates continued.
Condiment Milk
Best Before date is on box.
Keep the original box, to

help with identifying dates.
xxx
Tazo Tea
Best Before date is on

bottom of box.
Notes
• When you open a Syrup, Chai Tea or Whole Bean, please write the following information inline with
the dates above:
• Opened on date
• Discard on date
11.2 Version EG, V2.0, November 2014

Filling Your Hoppers
Coffee Bean Hoppers
1 2 3
Unlock the appropriate Remove hopper lid and Cut open a new bag of
hopper lid, one at a place to the side Starbucks beans and fill
time.This prevents potential hopper
cross contamination.
4 5
Date Coding / Storage:
• When a bag has been

opened, you must record
the Opened and Discard
date on the bag.
• Once opened, coffee
lasts 7 days and is to be
stored ambient.
Ensure the hopper is Part used bags must be

‘locked’ after refilling sealed with clips or in an
air-tight container and
dated
Hot Chocolate Hopper
Unlock the Hot Chocolate Hopper lid and fill with

Starbucks Hot Chocolate Mix.
To prevent the hopper from blocking, only fill it HALF FULL
(approximately 5cm from rim), unless production levels are high.
After filling has been completed, seal any half used bags, date
code and then Lock the hopper lid.
12.1 Version EG, August 2014

Milk Management & Safety
Overview
To ensure you maintain the high standards expected to deliver Starbucks beverages and do not exceed
any shelf life restrictions, milk must only ever be in the machine for a maximum of 2 days. This not only
ensures you can maintain high quality beverages, but also that you have the opportunity to clean the
milk containers.
Milk Disposal
Milk Disposal Chart
Instructions:
On each of the days identified below, the milk must be disposed from both containers in the machine and then fully cleaned. This is best
done before serving your first customer on the below days.
This document is to be changed every 2 weeks. Please refer to the Operator Manual for further details.
Site Name:
Week 1
Monday Wednesday Friday Sunday
Date
Amount Disposed
Name
Signature
Week 2
Tuesday Thursday Saturday
Date
Amount Disposed
Name
Signature
Version EG, V2.0 September 2014
This is used to record when the milk container is emptied, cleaned and filled. It is best practice to complete
this on the relevant morning before serving customers.
This happens on a 2 weekly cycle as identified on the above document.

Cleaning the Milk Containers
When you need to clean the containers (every 2 days), please follow the instructions below.
Put 20ml of Franke Cleaning Don't forget to also wash all

Fluid and approximately 1litre parts of the lid.
of hand hot water into the milk
container. Then ‘rinse’ with cold water
and leave to dry before
Using a Wypall, wash the refilling.
inside of the container to
remove any milk residue.
Replenishing the milk containers
Between milk disposal and cleans, you can refill your milk container(s) as often as you wish.
• Check that the milk has a minimum of 2 days shelf life left, when filling the container and at least 5℃.
To support longer operational times between fills, some machines are equipped with two 12 litre milk
containers. As each container empties of milk, the machine will automatically switch over to the other
container.
• When your machine does this, there will be a notification on the screen to let you know of this, so you
can top up the empty container accordingly.
To help support profitability, you will want to bear in mind wastage,
When filling your milk container on day 2, take into account the following usage guidelines, so you
reduce the amount of milk filled, based on your daily consumption.
Milk Usage
Short / Tall Tall / Grande

Drinks/Day Milk Litres Used/Day Drinks/Day Milk Litres Used/Day
10 2 25 5.5
20 3.5 50 11
30 5 75 16
40 7.0 97 21.0
50 8.5 125 27
75 12.5 150 32
100 17 175 38
125 21 200 43

Temperature Monitoring
Many of the machines will have a telemetry device fitted, which will constantly monitor milk
temperature. If yours does not, you will be required to take daily records of the milk temperature. The
temperature must be below 5℃.
To do this, please follow the instructions below:
Cleaning Check Sheet

Instructions:
This document is to be completed daily / weekly. The Merchandiser completing the cleaning
must Date, Sign and Print their Name, when the appropriate cleaning has been completed. Your
Weekly Clean date is on the front cover of this pack.
Record the milk temperature daily, if you do not have telemetry.
Site Name:
Milk ✓ for
Weekly Daily Clean Weekly Clean
Day Temp Date Name
(0-5 oC) Clean Signature Signature
day.
Monday 4.2
Tuesday
Wednesday
Thursday
Friday
During your daily cleaning Saturday
cycle, take a temperature Sunday
reading of the milk. Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Version BI, December 2014
Enter the daily reading on your current

Cleaning Check Sheet. If it is above 5℃,
follow the High Temperature section,
Over Temperature Log

High Temperatures
Instructions:
Ensure you record the 1st temperature you took. If you experience a High Temperature reading, please identify the action taken in the log below.
If you experience a temperature higher than 5℃, close the fridge door and wait
Follow these steps. 30minutes, before testing again.
Site Name:
• Close the fridge door.

• Wait 30 minutes.
1st 2nd
Date Action Taken Name Signature
reading reading
• Re-check the temperature (2nd reading).

• If temperature is within 0-5℃, no action required.
If the temperature is still high, place a call with
the help desk.
Please document the above steps within the Over

Temperature Record.
Version BI, December 2014

Fault Finding
Overview:
The Franke FM840 is a premium coffee machine, made to the the highest possible standards in
Switzerland and should provide you with trouble free Starbucks beverages.
At times, a fault might appear that reduces the performance of the machine or stop it working all
together. Many of these faults can be rectified by the user, which the below information talks you through.
In the event that you can’t resolve this locally, Selecta are just a phone call away to support you.
Please try to resolve faults locally before calling Selecta, to save any unnecessary costs being incurred.
1 2
Colour Codes:
There a 3 types of fault.

System still fully working, but
needs attention.
System is working, but with

limitations.
System can not operate.
You will see a coloured tab Tap the tab, for more
in the top right corner information
Common Faults & Action:

Error Code Error Text Action
3 Communication LP Restart the system.
72 Initialize Brewing Unit Restart the system. Clean the Brewing Unit with a brush.
The water filter needs replacing. This is part of the maintenance plan.
99 Water Filter Call Selecta.
Potential blockage. Check the powder chute and clean with a brush.
120 No Coffee Powder Check photocell is clean on bean monitor. Make sure hopper is
positioned correctly and topped up.
125 Powder Flap Open The flap opened to put in the cleaning tablet is open. Close it.
Milk container is empty or not able to draw through. Fill container and
130 Filling with Cold Milk check pipes are not caught / kinked.
226227 Cleaning Required Complete a full Daily Cleaning Cycle.

The Flavour (syrup) station must be cleaned. This appears 7-9 days
228229 Clean Flavour Station after last cleaning.
Prepare the Flavour Station and ensure syrup is coming through the
230 Prepare Flavour Station nozzle.
231 Prepare Milk System The Milk System needs preparing.

During cleaning, if the correct process is not followed or the water tank
252256 Cleaning Cancelled was full, this will appear. Cleaning needs to be restarted.
* More Error Codes can be found within the Appendixes of this manual.
Fault Finding Continued
Further Support Needed:
If you have tried everything possible to resolve the fault on site, but cant get your machine working,
please call the Selecta Helpdesk for further support.
A sticker can be found on your Coffee Machine, highlighting the contact number and your Machine
Identification Number. Call the help desk and quote your Machine ID.
Contact Number
Machine Identification
Number

Chemical Use
Overview:
Please find in the Appendix, the relevant data sheets for the chemicals you are required to use
for cleaning. This includes the Cleaning Tablets, Cleaning Solution and Chlorine Tablets.
All staff that are required to use these products, must read through this information.
Dependant upon your country, these help you to conform to either:
• COSHH - Control of Substances Hazardous to Health Regulations 2002 (UK)

• CLP - Classification, Labelling and Packaging of substances and mixtures. (Regulation (EC)
No 1272/2008

Daily Cleaning - FM840
You will need:
Filling and emptying

Page 20
Explanation of symbols
• Machine Keys So that you can get the most •outFranke Milk Cleanser Cleaning Container (jug)
of your FM800, we would like to familiarize •you with the symbols used in the Operating
03 • Hard Surface Sanitiser solution 04
Franke
instructions and software. For• us, thoroughCleaning
information Tabs
and open communication• Thermometer
go without saying.
• Grounds Brush and red handle • Franke Microfibre cloth
brushes • Sanitising Tablets
Symbols used in the Operating instructions
y • Paper Towels • Plastic Bin Liners
DANGER indicates potentially life-
i
This symbol indicates tips, shortcuts
! DANGER
Please Note: Cleaning instructions are highlighted
threatening danger oron
grave the
injury. machine screen. Tap for more
and additional info
information.
on each screen
WARNING
2 indicates risk of injury.
1 ! WARNING 01 3 Describes and illustrates a step
that you must perform.
Empty, clean and dry the bean Replace the bean hopper.
hopper. ! CAUTION Slide the safety pusher back
CAUTION directs your attention to a
danger of minor injuries.
until it stops.
NOTE makes you aware of the risk of Steps on a colored background
NOTE damaging the machine. 01 are optional. They must be
performed depending on the
model of your machine.
Cleaning the add-on unit or
individual components.
Explanation of symbols
CAUTION
Page 3
CAUTION - Maybe HEAVY and
! will stop clean cycle when full. Tap FRANKE and enter Tap Cleaning and
7777, OK. Maintenance.
Risk of injury!
Empty container.
The screw conveyor of the pow-
der
4
container can cause cuts 5
and crushing injuries.

Exercise care when cleaning
the powder container.
Tap Clean Coffee Machine, Remove Mixer - Pull off

then confirm. tube, turn red lever
Anti-Clockwise, pull mixer.
6
Chocolate Mixer Tips:
• Clean Mixer, using brushes and ‘Cold Water’ if required at a sink.

• Ensure cut-out and notch line up when putting together,
• White ring can be inserted anyway up.
• Push into machine and lock red ring clockwise.
• Reconnect tube.
• Give a gentle pull on the mixer to ensure it is secure.
CRITICAL to prevent leaks.

Daily Cleaning Continued
Brush out the inside of the

machine, paying particular
attention to the top of the
brewer.
Ensure the top grounds chute
is also cleaned and replaced
correctly.
8
7. Outlet Head:
A. Wash all parts with

‘Cold’ water and brush
inside, paying attention
to all the holes.
B. When replacing rubber
insert, ensure the
prongs are ‘through’ the
A holes.
B
• Listen for the ‘2 Clicks’,
when replacing the head,
to ensure both sides have
locked in correctly.
Your machine will now commence the cleaning

cycle and offer several screen prompts for
activities that need to be carried out.
After opening flap, wait 3

seconds before dropping
Franke cleaning tablet in
the machine.

The Milk System:
10 11 12
Chai
Chai
• Follow on screen prompts. • If your installation does not • Close the fridge door and
• Remove milk tubes into the have Telemetry for press continue.
cleaning jug. temperature recording, • Your jug will fill with water
• Either Store in a Fridge or please take a reading and and start to rinse the milk
Dispose of the milk, according record in the Cleaning system
to your Milk Disposal Chart. Check Sheet.
• Sanitise probe before and
after use.
13 14 15
A B Chai
• When prompted, add 100ml • Check that any spills have • Check the screen for
of Franke cleaning fluid and been wiped up in the fridge. prompts to fill the milk.
press continue. • Replace your milk • When you confirm, the
• The cleaning cycle will containers and tubes. machine will pull through the
continue. A = Blue Tube. milk.
B = Red Tube.
• If you are performing a

Weekly Clean, jump to this
now and return to point 14
after that is complete.

Filling and emptying

Page 20
03 04
y
16 17 18
Empty, clean and dry the bean Replace the bean hopper.
hopper. Slide the safety pusher back
until it stops.
! CAUTION
CAUTION - Maybe HEAVY
Remove rubbish chute,
Tap ‘Wipe Protection’.
Risk of injury! Clean display using
clean with Sanitiser and
Empty container and drop a ensure the recess in
The Chlorine
screw conveyor
Tabletofinside.
the pow- Microfibre cloth.
counter top is also clean.
der container can cause cuts
and crushing injuries.
Exercise care when cleaning
the powder container.
19
General Cleaning Tips:
• When using sanitiser, spray onto the cloth first to save any
potential cross contamination of chemical onto food products or
coffee machine.
• Check the inside of cupboards for any excessive spills or debris
and clean appropriately.
• Check under the condiment station, to ensure no spills or
excessive sugar are underneath.
• When cleaning the counter top, dry any chemical residue off
quickly, to prevent smears.
• Finally clean the Drip Tray, but ensure that no paper towel goes
into the waste pipe.
• Only use the Microfibre cloth to clean the outside of the
machine.
16.4 Version EG, V2.0 February 2016

Weekly Cleaning - FM840
mbols
You
st out of your willweneed:
FM800, General
would like to familiarize you with the symbols usedInformation:
in the Operating
For us, thorough information and open communication go without saying.
• Machine Keys Complete this Weekly Cleaning on your chosen day, which is highlighted on the
front cover of this manual.
• Hard Surface Sanitiser
perating instructions
• Paper Towel Please Note: Detailed cleaning instructions are highlighted on the machine
screen as you progress, to help guide you in more detail.
• Cleaning Container (Jug)
• Franke
ANGER indicates potentially life- Milk Cleanser
i
This symbol indicates tips, shortcuts
eatening danger or grave injury. Tap for more
and additional info
information.
on each screen
ARNING indicates risk of injury.

01 Describes and illustrates a step
that you must perform.
AUTION directs your attention to a

1
nger of minor injuries. 2 3
OTE makes you aware of the risk of Steps on a colored background

maging the machine. 01 are optional. They must be
performed depending on the
model of your machine.
eaning the add-on unit or
dividual components. Explanation of symbols
Page 3
Remove the grounds chute. Rinse hot water through the Tap FRANKE and enter
This just pulls off. chute, to remove any 7777, OK.
excess coffee.
Leave to Air-Dry
4 5 6
Chai
Tap Cleaning and Tap Clean Flavour Station, Remove all syrups and chai
Maintenance. then confirm. after being prepared.

Weekly Cleaning continued.
7 8 9
Chai
Put the Syrup tubes into a Put the Chai tube into a jug,
Remove the milk containers
jug, with 500ml of Hand Hot with 500ml of Hand Hot
and place tubes in a clean
water and 30ml of Cleaning water and 30ml of Cleaning
cup.
Fluid. Fluid.
10 11
Follow the on-screen prompts, which will include you having to re-
fill the jugs with Hand Hot water (500ml) to rinse the system and
then the cycle will be complete.
Keep the fridge door shut as much as possible.
Before replacing milk containers, give the inside of the fridge a

wipe over with some sanitised solution sprayed onto a paper towel.
Before starting the Clean

Cycle, dip a paper cloth into
the solution and wipe down
the hard tube.
Syrup Station: Chai Filter Check
• When immersing tubes into the jug, please try and ensure the ‘bungs’ are
also immersed.
• Remove the rubber mat and clean with sanitiser.
• Check the surrounding area for any syrup splashes and clean accordingly.
• When putting tubes into bottles / cartons, ensure the tube goes to the Check the filter is clean. If
bottom. some debris is still present,
• Double check that all bottles / cartons are date coded. remove and use brush and
cold water to clean.

12 13 14
For each syrup, Your are prompted to check

tap Starting. how much of each syrup is
You will then see the next left. Please estimate in ml,
Tap Prepare Syrup System, screens. how much is left.
then confirm.
15 16 17
The pump will start, when you Coffee Hoppers - empty

see a constant flow, Press product, wipe inside with
Enter the amount in ml.
Stop. damp cloth. Ensure dry
Tap OK.
Repeat previous steps for before replacing product.
each syrup available.
19
Replacing Grounds Chute

18
Empty Grounds bin and Check the chute is Dry Inside. Open machine door,
General Waste, wash hold the top of the coffee grounds container, then push
inside and out. the grounds chute upwards onto the pipe at the bottom
of the machine.

20
The Condiment Unit
Remove all the products and tray Clean the whole of the condiment
from the condiment unit. unit, inside and out. Don't forget to
also clean the underneath.
22
21
Clean cupboards inside

and out. Finally, check that the top surface,
outside of the cabinets,
conversation table and background
are clean.
23
Return to point 14 of the Daily
Cleaning section, to ensure all daily
tasks are complete and machine
ready for operation.
What Next?
When you have completed all the cleaning, you must vend a Test Drink once per week.
• A Tall Vanilla Latte is a great drink to check, as it involves all aspects of the machine (Espresso, Milk
and Syrup).
17.4 Version EG, V2.0 February 2016

Milk Disposal Chart
Instructions:
On each of the days identified below, the milk must be disposed from both containers in the machine and then fully cleaned. This is best
done before serving your first customer on the below days.
This document is to be changed every 2 weeks. Please refer to the Operator Manual for further details.
Site Name:
Week 1
Monday Wednesday Friday Sunday
Date
Amount Disposed
Name
Signature
Week 2
Tuesday Thursday Saturday
Date
Amount Disposed
Name
Signature

Cleaning Check Sheet
Instructions:
This document is to be completed daily / weekly. The Merchandiser completing the cleaning
must Date, Sign and Print their Name, when the appropriate cleaning has been completed. Your
Weekly Clean date is on the front cover of this pack.
Record the milk temperature daily.

Highlight any high temperatures and complete the ‘Over Temperature Record’.
Site Name:
Milk ✓ for Weekly Clean &

Weekly Daily Clean
Day Temp Date Name Drink Test
(0-5 oC) Clean Signature
Signature
day.
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Version EG, September 2015

Over Temperature Log
If you experience a High Temperature reading, please identify the action taken in the log below.
If you experience a temperature higher than 5℃, close the fridge door and wait
30minutes, before testing again.
Site Name:
Possible Outcome / Action:

• 2nd reading is < 5℃ - All O.K. Continue serving great coffee.
• 2nd reading is > 5℃ - Call Helpdesk, Dispose of Milk, Stop using machine until fault fixed.
1st 2nd
Date Action Taken Name Signature
reading reading

Daily / Weekly Checks
Day / Date
Task
Performed a daily clean
Milk and Coffee levels are

correct for days usage.
Milk Management procedures

have been followed
Fill levels of Syrup and Chai

have been checked
Dates on all ingredients have

been checked. Any out of date
product thrown.
D A I LY
Condiment station has been

filled and cleaned where
required.
All bins emptied and cleaned if

required.
Stock levels reviewed.
Is the installation presentable to

a customer
Have you locked all the doors

required.
No errors present on the screen
A test drink to be pulled off. Use

a Vanilla Latte to check all
aspects of the machine.
Syrup / Chai cleaned

W E E K LY
Furniture and surround cleaned

inside / out.
Hoppers cleaned.
Condiment unit deep cleaned.

Service Call Log
Instructions:
If you experience a problem with your machine and need to call the Helpdesk, please record the
details below.
Site Name:
Date Issue / Problem Log Number Reporting Name Signature

RMS - F109 BioSpot 4K Chlorine Tablets
Internal Use
Selecta Safety Data Sheet
Chemical Product: Bio Spot 4K Chlorine Tablets

Manufacturers Contact
Manufacturers Name: Zenith Hygiene 01707 270260
Number:
Hazards Identification First Aid Measures

Harmful - Harmful if swallowed. Irritant - Irritating to eyes. Rinse immediately with plenty of water
Eyes:
Contact with acids liberates toxic gas. holding the eyelids open
Inhalation: Remove from source of exposure.
Skin: Wash Thoroughly
Remove product from mouth. Do not induce
Ingestion:
vomiting. Drink small amounts of water.
If Problems persist seek medical advice.
Fire Fighting Measures Handling and Storage
Substance does not in itself represent a fire hazard. In the Handling: Avoid contact with eyes. Rinse and dry hands
event of a fire from other causes the product is compatible after use, for prolonged contact protection of the hands
with: Water, Carbon Dioxide Co2 extinguisher, foam and may be necessary. Prevent the formation of dust.
dry powder extinguisher. May evolve toxic fumes if Storage: Store in original containers. Avoid extremes of
involved in a fire. Fire fighters should wear self contained temperature. Do not mix with any other chemicals.
breathing apparatus and other PPE.
Personal Protection Composition/ Information on Ingredients
Hand: For prolonged contact wear rubber gloves Sodium dichloroisocyanurate dihydrate >30%
Eyes: Not required
Skin: Not required
Respiration: Not required
Disposal Considerations Regulatory Information

This product is not classified as hazardous waste under Hazard Symbol: Xn HARMFUL, contains Sodium
the Special Waste Regulation. For disposal contact a dichloroisocyanurate dihydrate.
licensed waste management company. Rinse out Risk Phrases: R22 - Harmful if swallowed. R36 -
containers at least twice and recycle. irritating to eyes. R31 - Contact with acids liberates toxic
gases
Safety Phrases: S26 - In case of contact with eyes,
rinse immediately with plenty of water and seek medical
advice.
Version 2.0 "Uncontrolled When Distributed"

RMS - RA36 COSHH Risk Assessment
Internal Use
SELECTA UK AND IRELAND LTD - COSHH PRODUCT ASSESSMENT
Please refer to Manufacturer's Safety Data Sheet (SDS)

Describe the hazard warning What are the Risk
What is the What does the product (e.g. Irritant, Harmful or Non- Phrases? (e.g. Causes
What is the name of the What is the product used
manufacturer's name and look like? See section 9 of hazardous) See section 3 of severe burns) See section
chemical product? for?
telephone number? Manufacturers SDS Manufacturers SDS or product 15 of the Manufacturers
label SDS
R22 - harmful if swallowed,
Biospot Chlorine (formally Zenith Hygiene Systems. R36 - irritating to eyes, R31
Sanitising waste buckets White Tablet Harmful and irritant
Steraclean) Tablets 4K 01707 270 260 - contact with acids
liberates toxic gas
Dilutions
Routine Disinfection - 1 tablet in 5 litres of water
Waste Disposal Units - 1 tablet in 400ml of water
Cloths & Mops etc - immerse overnight in a bucket containing 1 tablet per 15 litres of water
What are the Safety Precautions, including PPE where appropriate? See sections 7 & 8 of SDS and any safety information on the product label.
Handling - avoid contact with the eyes, rinse and dry hands after use, prevent First Aid.
the formation of dust.
Eyes - flush eye with water for at least 15 minutes. Seek medical attention if problem
Storage - store in original containers, avoid extremes of temperature, do not persists.
mix with other chemicals.
Skin - flush immediately with water.
PPE - for prolonged contact, the use of rubber gloves resistant to detergents is
recommended Ingestion - drink large quantities of water, do not induce vomiting.
Inhalation - remove to fresh air

For further information regarding first-aid, fire fighting, spillage or accidental release, handling, storage and disposal considerations - see manufacturer's guide.
Assessed By : Sandy Newman Signature: Date: February 2014
This COSHH Product Assessment must be reviewed every 12 months or sooner if there are changes to the product or its use and after any accident or incident involving this substance.
Version: 2.2 ' Uncontrolled When Distributed'

RMS - F132 Special cleaner for milk and cream dispenser
Internal Use
Chemical Product: Special cleaner for milk - and cream dispenser
Manufacturers Name: Schulz & Sohn Manufacturers Contact Number: 4903019240

Notes to
Treat Symptomatically
Physician
Inhalation: Fresh Air. If symptoms persist, consult a doctor
Wash the skin immediately with soap and water. Get

Skin contact: medical attention if irritation persists
Xi Irritant
Ingestion: Drink water. Do not emesis. Consult a doctor
Make sure to remove any contacts before rinsing.

Promptly wash eyes with plenty of water while lifting
Eye contact: eye lid. Rinse for several minutes. Then consult a
doctor

CO2, poweder or water spray, adapt the extinguishing Follow the genral preventative measures at working with
agent on the surrounding area. Special hazards caused chemicals. Keep receptacles tightly sealed. Do not store
by the substance, its products of combustion or resulting together with alkalis (caustic solutions) - Exothermic reaction
gases: Carbon Monoxid (CO) with alkalis. Do not use with other cleaner

Hand: Wear suitable protective gloves if risk to
Not applicable
Eyes: Wear safety goggles if risk of splashing
Skin: Wear protective clothing to prevent skin
Auto ignition temperature (oC) None
Respiration: Fresh air

Disposal should be in accordance with local, state or
national legislation - not with household garbage. Do not
allow to reach sewage system Safety Phrases: Xi Irritant
Risk Phrases: R38 Irritating to skin 41 Risk of serious damage

to eyes 2 Keep out of the reach of children 26 in case of
contact with eyes, rinse immediately with plenty of water and
seek medical advice 37/39 wear suitable gloves and eye/face
protection

Internal Use

What is the product used What does the product Describe the hazard warning (e.g. What are the Risk Phrases?
What is the
What is the name of the for? look like? See section 9 of Irritant, Harmful or Non-hazardous) (e.g. Causes severe burns)
manufacturer's name and
chemical product? SDS See section 3 of SDS or product See section 15 of the SDS
telephone number?
label
Special cleaner for milk - Sculz & Sohn Cleaner to support the Liquid Xi Irritant R38 Irritating to skin 41 Risk
and cream dispenser +4903019240 Franke Starbucks system of serious damage to eyes 2
Keep out of reach of children
26 in case of contact with
eyes, rinse immediately with
plenty of water and seek
medical advice 37/39 wear
suitable gloves and eye/face
protection
Dilution
Check container and adhere to instructions
Keep away from foodstuffs, beverages and feed. Immediately remove all soiled
and contaminated clothing, wash hands before breaks and at end of work Avoid
contact with skin and eyes. Protective gloves for hands when working with large Engineering measures - No particular ventilation requirements - Hand Protection - Use
quantities or in technical production application suitable protective gloves if risk of skin contact. Eye Protection - if risk of splashing,
wear safety goggles or face shield. Other clothing - wear appropriate clothing to avoid
skin contact - HYgiene measures - Wash at end of eah work shift and before eating,
smoking and using the toilet. Wash promptly if skin becomes wet or contaminated,
when using do not eat, drink or smoke.


RMS - F131 Cleaning tablets
Internal Use
Chemical Product: Cleaning tablets
Manufacturers Name: Sculz & Sohn Manufacturers Contact Number: 4903019240
Symptoms of poisoning may occur even after several

Notes to
hours, therefore medical observation for at least 48
Physician hours after the accident
In case of unconsciousness place IP stably in side

Inhalation: position for transportation
Immediately wash with water and soap and rinse

Skin contact: thoroughly
Xn Harmful
Ingestion: Get medical attention
Make sure to remove any contacts before rinsing.

Promptly wash eyes with plenty of water while lifting
Eye contact: eye lid. Rinse for at least several minutes. Then
consult a doctor

CO2, powder or water spray, apply extinguishing agent Follow the general preventative measures of workking with
on the surrounding area. Special precaution: special chemicals, keep receptacles tightly sealed. KEEP away from
hazards caused by sustance its products of combustion foodstuffs, bevcerages and feed.
or resulting gases: Carbon Monoxid (CO)

Wear suitable protective gloves if risk to
Hand:
contact of skin Impermeable Flash Point (oC) Not applicable
Eyes: Wear safety goggles
Wear protective clothing to prevent skin
Skin: contact - Wash hands before breaks and
at end of work Auto ignition temperature (oC) Not applicable
Respiration: Use a air filter class P2 if dust formation

RMS - F131 Cleaning tablets
Internal Use
Must not be disposed with household garbage. Do not

Safety Phrases: 24/25 Avoid contact with skin and eyes, 26 In
allow product to reach sewage system
case of contact with eyes, rinse immediately with plenty of
water and seek medical advice, 46 If swallowed, seek medical
advice IMMEDIATELY and show the container and safety
sheet
Risk Phrases: 22 Harmful if swallowed. 34 Causes burns, 36

Irritating to eyes, 41 Risk of serious damage to eyes, 52
Harmful to aquatic organisms 8 Contact with combustable
material may cause fire

Internal Use

What is the product used What does the product Describe the hazard warning (e.g. What are the Risk Phrases?
What is the
What is the name of the for? look like? See section 9 of Irritant, Harmful or Non-hazardous) (e.g. Causes severe burns)
manufacturer's name and
chemical product? SDS See section 3 of SDS or product See section 15 of the SDS
telephone number?
label
Cleaning tablets Sculz & Sohn Coffee machine cleaner Tablet Xn Harmful 22 Harmful if swallowed, 34
+4903019240 Causes burns 36 irritating to
eyes 41 risk of serious
damage to eyes 52 harmful to
aquatic organisms 8 contact
with combustable material
may cause fire
Dilution
Not applicable
Follow the general preventative measures at working with chemicals. Keep
receptacles tightly sealed. Keep away from foodstuffs, beverage and feeds.
Immediately remove contaminated and soiled clothing. Use Air filter class P2 if Engineering measures - No particular ventilation requirements - Hand Protection - Use
DUST formation, Protective gloves and tightly sealed goggles. suitable protective gloves if risk of skin contact. Eye Protection - if risk of splashing,
wear safety goggles or face shield. Other clothing - wear appropriate clothing to avoid
skin contact - HYgiene measures - Wash at end of eah work shift and before eating,
smoking and using the toilet. Wash promptly if skin becomes wet or contaminated,
when using do not eat, drink or smoke.


Fault Finding Codes
Overview:
Please find below a full list of all the error codes you might encounter on your machine. If you can
resolve this yourself, the actions will highlight what you can try.
If after following the guidance, please call the Selecta Helpdesk for further guidance.
3 Communication LP Restart the system.
8 Internal CAN Restart the system.

Restart the system.
Check the temperature sensor
14 28 Temperature / heater Check the connection cable and connector of the temperature sensor
Check the circuit and connections
The products are locked until the set-point is reached. Once the set-
30 32 Reheating point temperature has been reached, the error is cleared.
33 Excess temperature Restart the system.

Restart the system.
36 38 Boiler Check the water supply
Check for leaks under the machine
Restart the system.
40 45 Motor timeout Clean the brewing unit with a brush
Restart the system.
46 Motor timeout Repeat cleaning
Clean and inspect the brewing unit photocell
The error is cleared when the photocell is functional again. If the error
47 Brewing unit photocell occurs more frequently than 20 times per week, make a corresponding
entry in the error log.
Automatically corrected
48 49 Brewing unit photocell Clean the brewing unit with a brush
Check the wiring of the brewing unit motor
Restart the system.
70 Initialize water circuit Check the water supply
Check the water circuit for leaks under the machine
Wait at least 4 minutes to identify the errors reliably.
71 Initialize steam boiler level Check the water supply
Check the water circuit for leaks
Restart the system.
72 Initialize brewing unit Clean the brewing unit with a brush
Maintenance according to the maintenance plan is carried out
90 Maintenance required automatically. Call Selecta Helpdesk.
Maintenance according to the maintenance plan is carried out
91 System calcified automatically. Call Selecta Helpdesk.
Version EG, V2.0, September 2014

Fault Finding Codes continued
Water filter Water filter is replaced automatically according to the maintenance plan.
99 Call Selecta Helpdesk.
Remove, empty and clean the grounds tank
100 Grounds tank full Grounds tank door must be open at least 5 seconds
The grounds tank is full
Coffee can be drawn 10 more times
101 Empty grounds tank Remove, empty and clean the grounds tank
Grounds tank door must be open at least 5 seconds
Restart the system.
110 Select another product
Flow meter error 1 / 2
114 Check the water circuits
Check the water supply
Restart the system.
112 Clean whisk Clean the mixer chamber and replace
The right chamber of the dual chamber dosage system is empty.
119 Powder dosage 2 Fill with machine-suitable powder
Check the powder chute and clean with a brush
Check the photocell of the bean monitor
120 No coffee powder Fill in coffee beans
Check that the bean container is positioned correctly
Draw the product again
121123 Fill tank Fill the corresponding container

The powder flap is used for cleaning and when using ground coffee
125 Powder flap open Close the powder flap
Restart the system.
126127 Brewing chamber open Draw the product again
Milk is empty
All milk products are locked
130 Filling with cold milk Fill with cold milk
Check the milk suction hose
Check the foam proportion of all cold foam products
The temperature of the milk is higher than 8° C
135 Milk temperature Check the temperature in the cooling unit
Call Selecta Helpdesk
160 Battery dead Never switch off the machine
The wastewater bucket is full.
170 Check the water tank Empty the wastewater bucket
Check the position of the measuring probes
Restart the system.
200211 CS billing Check the billing device
Switch on the device
Flavoring Station Switch on the Flavoring Station using the main switch in the station
221 communication Call Selecta Helpdesk
Foam Master
222223 Call Selecta Helpdesk
communication
226227 Cleaning required Clean the coffee machine
Clean the Flavoring Station; this appears 7 and 9 days after the last
228229 Clean Flavoring Station cleaning

Fault Finding Codes continued
230 Prepare flavoring system Prepare the flavoring system
The milk system needs to be prepared.

231 Prepare milk system Prepare the milk system.
Cleaning was canceled.
252256 Cleaning canceled The grounds door was not open long enough
The grounds door was not opened within 20 seconds
Flavoring Station cleaning was canceled.
Flavoring Station cleaning
263265 The grounds door on the coffee maker was opened
canceled The coffee maker was switched off

Starbucks On The Go Eg Feb 2016

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Starbucks on the go

Selecta Helpdesk: 0344 736 0204

Weekly Cleaning Day:

Version EG, January 2015

Version EG, November 2014

1. Starbucks, Our Coffee and Our Drinks

Version EG, January 2015

Starbucks Coffee Company

Ethical Sourcing & Quality

1.1 Version EG, V2.0, September 2014

Latte Macchiato Caffé Americano

Espresso Espresso Macchiato

The machine kept fully stocked:

• Keep machine stocked with (refer to display guidelines for help):

The machine is Clean and Presentable:

2.1 Version EG, January 2015

Store Responsibilities contd.

Respond to any service faults:

• Respond immediately to any On-Screen Prompts.

Assist customers at the Starbucks on the go:

• Answer any customer questions that arise.

Receiving Orders & Stock Control:

2.2 Version EG, January 2015

Cups, Lids, Sleeves,

3.1 Version EG, V2.0, September 2014

Making Your Perfect Beverage

1. Select your cup size and place on the drip tray.

3. Then you can customise your drink in the

Enjoy your Starbucks beverage with care, as it will be HOT.

3.2 Version EG, V2.0, September 2014

Kenya Fairtrade Espresso Roast

MEDIUM ROAST DARK ROAST

Version EG, August 2014

Customers Needing Assistance

• Politely ask if they would like assistance.

5.1 Version EG, January 2014

Check the unit is clean:

• Liquid spills and sugar on the counter top.

Check the unit is stocked:

• Coffee Beans and Milk.

• Milk levels in the cooler.

6.1 Version EG, V2.0, September 2014

7.1 Version EG, V2.0 September 2014

Hot Chocolate Hopper

Whole Bean Hopper’s

Hot Water & Coffee Outlet

8.1 Version EG, V2.0, September 2014

Hot Chocolate Mixer

Vending Interface Platform (VIP)

This enables sales and drink

Espresso Grounds Bin

Syrup Station - (in cupboard)

The following syrups are used with

Syrup Tray & Removable Mat

8.2 Version EG, V2.0, September 2014

Internal Fridge - (in cupboard)

Double Milk Containers

8.3 Version EG, V2.0, September 2014

9.1 Version EG, V2.0, September 2014

Filled left to right:

Filling the condiment station:

10.1 Version EG, V2.0, September 2014