In Cup Plus...
About Hygiene

Most freshbrew 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 consuming. Consequently, they are virtually certain to present conditions ripe for contamination and growth of micro-organisms.

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