Apach BAKERY Line L 120, Instruction And Maintenance Manual, Page: 49 / 126

49
EN
CONTENTS
1 SYMBOLS AND PERSONNEL QUALIFICATIONS
51
2 IDENTIFICATION OF THE MACHINE
53
Machine conforming to CE standards
53
3 SAFETY INSTRUCTIONS 54
Safety measures
54
Safety devices
54
Accident prevention 55
Machine tests carried out by the manufacturer 55
4 RISKS, PROHIBITIONS, OBLIGATIONS 56
5 DESCRIPTION OF THE MACHINE AND ITS USE
57
Intended use of the machine
57
Percentages of ingredients 57
Machine structure 57
General machine operation
58
6 PRESERVATION OF THE MACHINE
59
Preservation of the machine before a long period of disuse
59
Storage of the packed machine
59
Storage of the unpacked machine 59
7 HANDLING AND INSTALLING THE MACHINE 60
Machine location:
60
Unpacking the machine :
60
Lifting and moving the machine :
61
Fastening the machine to the floor: 61
Connection to the power supply 62
General Operating conditions 63
8 CLEANING THE MACHINE 64
Cleaning the body of the machine
64
Cleaning the inside of the bowl and the mixing tools
64
9 OPERATING PROCEDURES
65
Preliminary machine check-up
65
Loading the ingredients to be kneaded
65
Executing a work cycle
65
Warnings relative to repeated interruptions of a work cycle
66
Stopping the machine
66
Unloading the kneaded dough 66
10 PERIODICAL INSPECTIONS, CLEANING AND MAINTENANCE OF THE MACHINE 67
Cleaning procedures and periodical inspections
67
Inspection of the safety devices
67
WEEKLY, MONTHLY, ANNUAL Maintenance procedures
69
Adjustment of the belt tension and replacement of the transmission belts
70
11 DESCRIPTION AND MAINTENANCE OF THE HYDRAULIC UNIT
70
11.1 Description of the hydraulic unit
70
11.2 Detail of Hydraulic Unit
71
12 TROUBLE SHOOTING 72
13 DISASSEMBLING AND DISPOSING OF THE MACHINE 73