Testing at the National Institutes of Health has found the novel coronavirus can survive on surfaces for 2-3 days. That means careful, frequent cleaning of all surfaces in your cafe is more important than ever to keep your employees and customers safe – that includes your espresso machine and grinders.
Keep reading to learn specific procedures for cleaning and disinfecting your equipment while you’re open, and properly storing your machine if you need to temporarily close.
Machine Cleaning & Disinfection
While you remain open, we want to take a moment to focus on the cleaning and disinfecting of your machine to help prevent COVID-19 spread.
Normal daily and weekly cleaning of your machine should continue. While part of this daily cleaning includes sanitizing food services, some bacteria and viruses are more resistant to normal sanitizing solutions.
Per the Centers for Disease Control (CDC) website recommendations, cleaning surfaces with soap and water is not the same as disinfecting them. You will need to clean surfaces (remove germs, dirt, and impurities) before you disinfect (use chemicals to kill germs).
NOTE: Bleach can corrode stainless steel. We do not recommend the use of bleach on your espresso machine. Always check to ensure the disinfecting product is not past its expiration date.
Registered ammonia based disinfectants ARE safe to use on stainless steel. Alcohol solutions with at least 70% alcohol, and most common EPA-registered household disinfectants should be effective. Use glass cleaner to keep your machine looking clean, but it is not a disinfectant – use ammonia to disinfect.
Never mix household bleach with ammonia or any other cleanser. Mixing will create a deadly gas.
Products with Environmental Protection Agency (EPA) approved emerging viral pathogens claims icon are expected to be effective against COVID-19 based on data for harder to kill viruses. The complete list of approved disinfectants can be found here on the EPA website.
Preparing a Machine for Temporary Closure
Unfortunately, it is clear that in the coming weeks (if not already), many cafes will need to shut down for a period of time to prevent the spread of COVID-19. With that in mind, we want to provide you with the following action items to consider when preparing your café for temporary closure.
– Complete all regular cleaning and backflushing before shutdown
– Performing preventative maintenance – this is best done before shutdown if possible so you can get back up and running quickly. PM documents available on our website
– Turn off equipment
– Unplug espresso machine and grinders
– Shut off water to equipment
– Drain boilers (requires a trained technician)
– Continue to store your machine in a heated environment if possible
– Order new water filters and change prior to reopening – water spec available here
– Make a plan to restart equipment prior to reopening café
When you’re ready to re-open, follow the startup procedures in your machine manual.
And don’t worry, we are here for you. Please don’t hesitate to contact us. Our call center will be staffed to answer your questions and concerns.
206-706-9104 ext 101