Apach BAKERY Line L 120, Instruction And Maintenance Manual, Page: 64 / 126

64
EN
8 CLEANING THE MACHINE
The machine has been designed for the production of food products and, therefore, it is indispensable
that it be thoroughly cleaned and sanitised every day, as per local sanitation requirements for food
production environments. Furthermore, the first and most efficient form of preventive maintenance is
keeping the machine clean; regular and thorough cleaning prevents the build-up of dough residue
which, in the long term can damage the moving members. The mixer structure, thanks to the easy-to-
clean surfaces and the possibility of opening and blocking the machine head and removing the bowl
trolley, simplifies the cleaning procedures.
Cleaning the body of the machine
It must only be cleaned using a damp cloth which has been soaked in water and sufficiently wrung out.
The cloth must be selected and sanitised as specified by local sanitation requirements for food
production environments. It is absolutely forbidden to use cleaning tools which can scratch or damage
the machine.
Cleaning the inside of the bowl and the mixing tools
Remove all dough residue using a suitable tool which will not scratch or damage the internal surface of
the bowl and the mixing tools. Use water and, if necessary, a food grade soap, to clean the bowl. Rinse
the bowl thoroughly. Sanitise the bowl as specified by local sanitation requirements for food production
environments.