How should commercial milk tea equipment be cleaned daily?

Please verify the following points and require itemized written supplier responses:（commercial milk tea equipment milk-tea-cleaning） Clean fructose nozzles, steam wands, sealers, sinks, tables, filters and drains daily, and maintain ice makers, refrigeration and filters on schedule. Sugar, tea residue and standing water can cause bacterial growth, so surface wiping alone is insufficient. Define capacity, accuracy, materials and operating environment before requesting quotes on a uniform basis. Request specification sheets, test reports, certificates, maintenance manuals and spare-part lists. During acceptance, verify appearance, dimensions, functions, safety protection and packaging, and keep test records. Do not compare unit price alone; include customization, freight, spare parts, after-sales support and downtime risk. Keep written records of inquiries, confirmations, FAT, acceptance and warranty commitments.