BIRO FBC-4800SS, Operating Manual And Parts List

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OPERATION
MOVING SHUTTLE WITH SHARP CHIPPING BLADES
TO AVOID SERIOUS PERSONAL INJURY
·
ONLY Properly Trained Personnel Should Use This Equipment.
·
ALWAYS Keep Hands Clear of Sharp Chipping Blades and Other Moving Parts.
·
NEVER Operate With Product Chute Cover in the Open Position.
·
DO NOT Tamper With or Remove Product Chute Cover.
·
ALWAYS Close Product Chute Cover Completely Before Operating Machine.
·
DO NOT Tamper With, Bypass, Alter, or Modify This Equipment in Any Way From Its Original
Condition.
·
ALWAYS Turn Off, Unplug from Power Source and Perform Lockout/Tagout Procedure to This
Machine Before Cleaning or Servicing, or When Not in Use.
·
NEVER Leave Unattended While Operating.
·
NEVER Operate Without All Warnings Attached.
A. TO PROCESS PRODUCT
1. Place Meat Lug under machine to catch chipped product.
2. Prepare for processing a 60 pound tempered meat block. For optimum chipping the recommended block
temperature is 15 to 25 degrees F. With a maximum block size of 8"
´
16
1
2
"
´
19
1
2
". This will yield finished
product chips approx. 3
1
2
"
´
3
1
2
"
´
1
4
". For narrower meat blocks there is available an optional Chute Filler
Plate (Item No. 51526).
3. Lift the Chute Cover slightly to release the Chute Support. Close the chute cover completely. The magnet
attached to the chute must contact the safety switch. The machine will not operate with the Chute Cover in
the open position.
4. Push the green “START” button. When the machine is finished chipping, which should be approx. 60
seconds, push the red “STOP” button. Unplug machine from power source and perform lockout/tagout
procedures.
5. Remove meat lug from under machine. Product is now ready for grinding or mixing/grinding.
6