19
Fig. n°38
TAB. n°1 -
DIMENSION MEASUREMENTS AND TECHNICAL FEATURES
Model
U.m.
300
Blade diameter
mm
300
330
350
AxB
mm
465 x 340
465 x 340
465 x 340
CxDxE
mm
667 x 660 x 670
684 x 660 x 670
685 x 660 x 670
FxDxG
mm
685 x 660 x 750
700 x 660 x 750
700 x 660 x750
Hopper
mm
365 x 270
365 x 270
365 x 270
Run of carriage
mm
310
310
310
Cut capacity
X Y H W
mm
240/270
190 240 220
240/270
210 260 240
240/270
225 275 250
Cut thickness
mm
23
23
23
Motor
Watt
Hp
275 + 180
0,37 + 0,24
275 + 180
0,37 + 0,24
275 + 180
0,37 + 0,24
Net weight
Kg
55
56
57
Power source
230-400 V. / 50 Hz
Noise level
dB
60
330
350
Fig. n°37
18
Although the professional
CE
slicers are equipped with standard measures for
electrical and mechanical protection (for slicing and for cleaning and mainte-
nance operations),
RESIDUAL RISKS
exist and cannot be completely elimi-
nated. These risks are highlighted in this manual under the form of
WARNING.
They concern hazards related to cutting, bruising and other injuries caused by
the blade or by other machine parts.
4.3 - DESCRIPTION OF THE MACHINE
Professional CE slicers have been designed and manufactured by our company
with the precise purpose of slicing food products (cold meats and meat prod-
ucts) and they guarantee:
-
maximum safety in use, cleaning and maintenance operations;
-
maximum hygiene thanks to a meticulous selection of materials that come into
contact with the food products, and by eliminating sharp edges which come into
contact with the product facilitating cleaning and part removal;
-
maximum slicing precision thanks to a cam mechanism;
-
all components are of robust and stable construction;
-
maximum silence thanks to the choice of belt transmissions;
-
easy to handle.
4.4 - OVERALL DIMENSIONS, WEIGHT, FEATURES ...
WARNING:
The electrical specifications for the slicer are provided on the rating plate affixed
to the rear of the machine.
-
A relay in the control circuit, that re-
quires the machine to start up again
in case of an accidental loss of electri-
city (
Fig. n°36
).
Relay in the circuit
Fig. n°36