The present invention relates to a beverage preparation machine, and particularly though not exclusively to an espresso-type coffee machine that includes an outlet nozzle for steam or other liquids such as milk. These nozzles, called steam nozzles, are immersed into the beverage. They subsequently require a cleaning of at least their outside surface that has come in contact with the beverage. More particularly, the invention relates to a beverage preparation machine comprising:                a body;        a movable steam nozzle connected to the body by a moving device;        a beverage preparation area in which a cup collecting the beverage can be placed;        a cleaning area which is separate from the preparation area and in which is disposed at least one rinsing container for the nozzle, the moving device being capable of moving the nozzle between the preparation and cleaning areas.        
Cleaning a steam nozzle, for example after preparing a cappuccino or a latte, is time-consuming since conventionally, it requires a wet cloth or a container of water and cleaning product. Consequently, after the preparation of a beverage, the steam nozzle is quite often left covered with residue, particularly in the case of a home machine used by several people. Cleaning it becomes even more difficult after traces of milk have dried on the outside wall of the nozzle. It is then practically essential to let the nozzle soak in a container containing a cleaning solution, typically water mixed with a cleaning product like a detergent. Yet the presence of a container, a source of hot water if the machine does not have one, and particularly a bottle of cleaning product near the machine is not very satisfactory. Aside from the space issues, it is necessary to make sure that the bottle of cleaning product is actually present, that it still contains some liquid, that this liquid is measured out correctly by the users, and that it is not within reach of children. To avoid altering the flavor or appearance of a beverage prepared afterwards, it is also important to thoroughly rinse or wipe off the nozzle after it is cleaned.
All these inconveniences mean that the cleaning of a steam nozzle is often neglected, even though in certain machines it is relatively easy to manually move the steam nozzle in order to immerse it into a receptacle placed next to the cup rest.
Moreover, there are systems, known particularly from the document WO03091152A, for automatically cleaning a nozzle similar to a steam nozzle. These systems place the nozzle in a relatively closed chamber and dispense a cleaning solution under pressure through the nozzle. The vigorous agitation of the liquid around the nozzle cleans it. However, the main purpose of these systems is to clean out the internal conduits through which a product, like milk, that is susceptible to bacterial contamination has circulated. These systems require solenoid valves and complex and expensive dosing devices. Aside from having to switch the nozzle between a beverage supply and a supply of water under pressure, it is necessary to provide for the delivery into the conduits of a cleaning product in precise doses, on the order of a few percent of the water flow. These systems operating under pressure are therefore costly, especially since it is necessary to guarantee high degrees of watertightness and operational reliability in order to avoid dispensing a residue of cleaning solution along with the beverage.