Coffee Vending Machines Hygiene

Most fresh brew and bean to cup machines still work on principles dating back 40 years. They are so complex that regular and thorough cleaning is inevitably difficult and time purchasing. Consequently, they are virtually certain to present conditions ripe for contamination and growth of micro-organisms.

However, the use of water is the greatest problem. Bacteria cannot multiply without water - a basic microbiological concept. If water is present, even as a vapour, in a place which contains food (loose vending ingredients), warmth from the machine, and time, may ideal breeding conditions for micro-organisms to thrive. One bacterium can turn into 2 in 20 minutes, or 2,000,000 in just seven hours (overnight in any work environment).

Generally ingredients are supplied in loose packet form and emptied into open-ended containers inside of machine, when they can become airborne and settle anywhere. The contained ingredients are at risk of moisture uptake and a couple of situations help it become almost impossible to preserve the machine in a hygienic condition.

When ingredients are dispensed into mixing bowls, tubes and mechanisms, they leave food residues which in the warm environment, lead to growth of micro- microorganisms.

This type of equipment, revolutionary in the 1950s, is not acceptable in the 21st century. Faced with food scares, MRSA, stringent new health regulations (HACCP 2006), calories from fat knowledgeable consumer demands reliability and complete hygiene safety standards in any drinks vending machine.

In 2005, after five-years of development, In Cup Plus launched the Xen-550 Coffee Vending Machines of. Heralded as the world's most hygienic fully automatic, variable strength drinks vending system, the Xen-550 has totally redefined previously accepted standards of hygiene, reliability and ease of use in a drinks vending system.